Methods for and pigments extration and determination of color in tomato for processing cultivars

Vieira, Darlene Ana de Paula; Caliari, Márcio; Souza, Eli Regina Barboza de; Júnior, Manoel Soares Soares

doi:10.1590/fst.42217

Cited by 8 publications

(7 citation statements)

References 14 publications

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“…The characteristics of the raw tomato for processing influence the quality of the processed tomato final product. Mature tomatoes are the favourite for tomato processing, as they have better flavour and bring more intense-red colour [44,48,49]. The processed tomato quality is assessed by valuing the colour of the heated and cooked processed tomato (i.e., on pizza or pasta) and its velvety texture stability [44,[50][51][52][53].…”

Section: Colourmentioning

confidence: 99%

Price Fairness of Processed Tomato Agro-Food Chain: The Italian Consumers’ Perception Perspective

Samoggia

Grillini

Prete

2021

Foods

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Food consumers are increasingly searching for emotions and values when purchasing and consuming food. They search for products that ensure social and environmental sustainability, in addition to more common extrinsic product attributes, such as price, packaging, origin, and brand. In particular, there is increasing interest towards product price fairness. The current study aims at exploring consumers’ perception and understanding of price fairness, focusing on the processed tomato products agro-food chain. The study interviewed 832 people. Data were collected through an online questionnaire with the support of Qualtrics software, and data elaboration was carried out with Statistical Package for Social Science (SPSS). The elaboration includes an Exploratory Factor Analysis (EFA) to identify existing latent factors in the consumers’ perception of enabling agro-food system elements influencing farmers’ reception of fair prices. Then, factor mean values were cross-analysed with socio-economic characteristics and processed tomato consumption habits with Analysis of Variance (ANOVA). Results support the idea that consumers are limitedly aware of the processed tomato agro-food chain dynamics and consider farmers as the most unfairly remunerated partner. Women and frequently purchasing consumers of processed tomato products believe farmers should be treated more fairly. There is a difference between what consumers perceive as fair price distribution and actual price distribution among processed tomato chain actors. Further studies may focus on how fairness attribute impacts on consumer purchasing behaviour.

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Section: Colourmentioning

confidence: 99%

Price Fairness of Processed Tomato Agro-Food Chain: The Italian Consumers’ Perception Perspective

Samoggia

Grillini

Prete

2021

Foods

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“…violet, are being bred and marketed (Colanero et al, 2020). Vieira et al (2020) conducted a study on color determination in different processing tomato cultivars using three different methods. The values for luminosity L*, chrome a*, and chrome b* varied significantly between cultivars, regardless of the color determination method.…”

Section: Colormentioning

confidence: 99%

“…The cultivar, the plantation zone, and the growing season are important factors that affect the concentration and pigmentation in tomatoes for processing, temperature is the most important environmental factor in the post-harvest life of tomato fruits because of its influence on the rate of biological processes, including the development of red color and softening of tomato fruits. Color development depends on a number of factors including temperature, maturity stage, and storage duration (Tadesse et al, 2015, Vieira et al, 2020.…”

Section: Colormentioning

confidence: 99%

“…Acidity: Titratable acidity (TA) not only influences the flavor of the fresh fruit and derivative products (concentrated pulp, tomato purée, ketchup, and juices), it is also related to energy saving during processing, thus affecting the thermal treatment timing during sterilization (Vieira et al,2020). As the longer the titratable acidity (TA) is, the shorter will be the time and the better will be for the industry.…”

Section: Chemical Quality Factorsmentioning

confidence: 99%

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Tomato Components and Quality Parameters. A Review

Amr

Raie

2022

JJAS

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Tomatoes (Solanum lycopersicum L.) are some of the most important vegetable foods worldwide. They are the second largest grown vegetable in both terms of production and consumption. Demand for tomatoes has been increasing recently due to their high content of nutritionally- acclaimed carotenoids, fibers, vitamins, and minerals, hence it has been the subject of numerous studies both in the laboratory and under field conditions. The quality of a tomato is determined by internal and external attributes, internal such as texture, sweetness, acidity, aroma, flavor, and nutritional value, and external which are appearance factors such as color, shape, size, and firmness. This review aims to investigate the chemical composition of tomato fruits and how they influence their quality. The findings of chemical composition (minor and major) components that were reported by many researchers are reviewed in this article. Also, this review focuses on the effect of tomato variety on the chemical composition of this fruit, and how these components are varied during the ripening process. In addition, chemical, physical and sensory quality factors were discussed in this review.

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“…Lycopene has gained increasing importance thanks to its unique properties; in this context, the extraction of carotenoids is also fundamental to take advantage of their full potential [30]. According to FAOSTAT [31], the total production of food as the major source of lycopene (namely tomatoes, pumpkins, and melons) has increased annually as has the associated waste production, which are usually lycopene-rich parts [32].…”

Section: Introductionmentioning

confidence: 99%

Sustainable Drying and Green Deep Eutectic Extraction of Carotenoids from Tomato Pomace

Lazzarini

Casadei

Valli

et al. 2022

Foods

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The extraction of molecules with high added value plays an important role in the recovery of food waste. This work aimed to valorize tomato pomace, a by-product composed of skin and seeds, through extraction of carotenoids, especially lycopene and β-carotene. The tomato pomace was dried using three different methods (freeze-drying, heat drying, and non-thermal air-drying) to reduce its weight, volume, and water activity and to concentrate the carotenoid fraction. These drying approaches were compared considering the extractive potential. Three solvent mixtures were compared, a traditional one (n-hexane:acetone) and two green deep eutectic solvent mixtures (ethyl acetate:ethyl lactate and menthol:lactic acid) in combination with different drying procedures. The extract obtained using ethyl acetate:ethyl lactate with non-thermal air-drying showed the highest contents of lycopene and β-carotene (75.86 and 3950.08 µg/g of dried sample, respectively) compared with the other procedures.

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Methods for and pigments extration and determination of color in tomato for processing cultivars

Abstract: The aim of this research was compare methods for pigments extraction and color determination in different tomato for processing cultivars, and choose the most promising materials for the industry. The tomatoes for processing studied were of the OT761,

Cited by 8 publications

References 14 publications

Price Fairness of Processed Tomato Agro-Food Chain: The Italian Consumers’ Perception Perspective

Price Fairness of Processed Tomato Agro-Food Chain: The Italian Consumers’ Perception Perspective

Tomato Components and Quality Parameters. A Review

Sustainable Drying and Green Deep Eutectic Extraction of Carotenoids from Tomato Pomace

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