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The disposal of waste from widely consumed foods, such as tomatoes, poses a considerable challenge for the agro-industry. Tomato pomace (TP), a by-product of tomato processing consisting of peels and seeds, is an underutilized source of bioactive compounds with potential application in the food sector. In this work, a factorial experiment was designed to compare three culinary techniques, Thermomix® and Roner® food processing and traditional pan-frying, for the preparation of tomato sauces, enriched or not with TP, applying two temperatures and two cooking times. A multivariate analysis was performed on all the results obtained for the studied metabolites. The addition of TP significantly increased the content of bioactive compounds in the tomato sauce, especially phenolic compounds. OPLS-DA models were generated, using cooking technique, temperature, and time as discriminant factors. The culinary technique had a greater effect on the phenolic content than cooking temperature or duration time. During processing in the Thermomix®, but not the Roner®, bioactive components were released from tomato into the sauce to a similar extent as traditional pan-frying. Although no significant increase in bioactive compounds was found when using the Roner®, this technique proved effective in preserving the volatile fraction of the sauce. The two new cooking home technologies evaluated, comparing with the classical pan frying, have different effect on the tomato sauce preparation; while the Thermomix ®, increased significatively the amount of bioactive compounds, the Roner® increased the amount of volatile compounds.
The disposal of waste from widely consumed foods, such as tomatoes, poses a considerable challenge for the agro-industry. Tomato pomace (TP), a by-product of tomato processing consisting of peels and seeds, is an underutilized source of bioactive compounds with potential application in the food sector. In this work, a factorial experiment was designed to compare three culinary techniques, Thermomix® and Roner® food processing and traditional pan-frying, for the preparation of tomato sauces, enriched or not with TP, applying two temperatures and two cooking times. A multivariate analysis was performed on all the results obtained for the studied metabolites. The addition of TP significantly increased the content of bioactive compounds in the tomato sauce, especially phenolic compounds. OPLS-DA models were generated, using cooking technique, temperature, and time as discriminant factors. The culinary technique had a greater effect on the phenolic content than cooking temperature or duration time. During processing in the Thermomix®, but not the Roner®, bioactive components were released from tomato into the sauce to a similar extent as traditional pan-frying. Although no significant increase in bioactive compounds was found when using the Roner®, this technique proved effective in preserving the volatile fraction of the sauce. The two new cooking home technologies evaluated, comparing with the classical pan frying, have different effect on the tomato sauce preparation; while the Thermomix ®, increased significatively the amount of bioactive compounds, the Roner® increased the amount of volatile compounds.
Sustainable waste management is an extremely important issue due to its environmental, economic, and social impacts. Knowledge of the chemical composition of the waste produced is a starting point for its valorization. This research focuses, for the first time, on the by-products of pasta condiment production, starting with their characterization. In particular, the presence of potential bioactive compounds and their variability over time have been studied. The latter aspect is crucial for the subsequent valorization of these by-products. In addition to acidity and total phenolic content, an untargeted strategy was adopted, using spectroscopic and chromatographic techniques coupled with chemometrics, to study waste samples coming from four single condiment production lines, i.e., Genoese pesto, tomato, ricotta, and ragù sauces. The presence of lycopene, polyphenols, and several valuable volatile compounds was highlighted. Their presence and relative amounts vary mainly according to the presence of tomatoes in the sauce. The results obtained at different storage times (after 0, 7, 10, and 15 days) showed that the samples studied, despite having similar chemical characteristics, underwent changes after one week of storage and then presented a relatively stable chemical profile. A general decrease is observed after 7 days for almost all the chemical variables monitored, so careful planning within the first days is required to obtain a high recovery.
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