Water sorption, drying and antioxidant properties of dried tomato products

Experimental study and modelling of water sorption/desorption isotherms on two agricultural products: Apple and carrot

“…This behaviour is typical for many food products [2,3,4,5]. Temperature affects the mobility of water molecules and the dynamic equilibrium between the vapour and adsorbed phases.…”

Antioxidant potential of tomatoes cultivated in organic and conventional systems

“…The flavonoid quercetin and caffeic acid content was respectively, 1.3 to 10.4 times higher in the organic products, therefore suggesting that different cultivation practices had an influence. Tomatoes originating from hydroponic cultivation in greenhouses in New Zealand (Giovanelli et al 2002) presented total phenolics content of between 21.3 and 36.40 mg/100 g (moist basis), expressed as gallic acid equivalent. Light incidence is one of the main environmental factors that influence the phenolics production of the plants.…”

“…Tomatoes and tomato products are rich in food components that are antioxidant and considered to be a source of carotenoids, in particular lycopene, ascorbic acid and phenolic compounds (George et al 2004;Sahlin et al 2004;Ilahy et al 2011;Pinela et al 2012). Chemical composition of the fruit depends on factors such as genetics, fruit maturity and cultivation conditions (Abushita et al 2000; Thompson et al 2000;Giovanelli et al 2002;Martinez-Valverde et al 2002). However, there is little information on the effect of different forms of cultivation on the antioxidant potential of tomatoes.…”

Osmo-dehydrated functional product containing fructo-oligosaccharides: physical, chemical and sensorial characteristics

“…Sanjinéz-Argandoña (2005) studied guava dehydration by osmo-convection (osmo-dehydration and convective drying) and observed that high drying temperatures modified the product texture, which became more rigid and brown in color that damaged the quality of the end-product. Other authors also studied the osmotic dehydration in combination with convective drying for the product development (Azevedo and Jardine 2000, Elias et al 2008, Giovanelli et al 2002, Pereira et al 2003, Tan et al 2001, Torreggiani and Bertolo 2001. Consumption of pre-biotic foods has increased recently because of the appeal of their functionality and the well-being they generate for the individual (Gibson and Roberfroid 1995).…”