tomato products
Recently Published Documents

Recent studies have observed the role of intestinal microbiota in the pathogenesis of non-alcoholic steatosis (NASH) and described the relationship between alterations in microbiota (called dysbiosis) with inadequate dietary practices and obesity. Through systematic synthesis this review aims to establish which nutraceuticals can be used in the intestinal modulation of animal models with NASH. Based on the search of MeSH and Decs descriptors, searches were performed on the PubMed, Web of Science and LILACS database using the keywords "Microbiota"; "Gastrointestinal Microbioma"; "Disbiosis"; "Bacterial Translocation"; "Non-alcoholic fatty liver disease"; "NAFLD", "Nutraceuticals" and "Dietetic Supplements". After the methodological screening, seven studies were included. A total of 246 male Sprangue Dawley rats with a mean age of four to eight weeks were evaluated. More than half of the studies (57.1%) used probiotics as nutraceuticals, 28.7% of the researches used tomato products and 14.3% used symbiotics. The results suggest positive effects of probiotics, tomato products and symbiotics in the composition and functions of microorganisms resident in the intestines of animals with NASH, micro according to different mechanisms. Modulation of intestinal microbiota may contribute to minimize the development and progression of NASH.

Most dyes used in the food industry are synthetic and can be a health hazard. Red tomato may serve as a natural alternative dye to replace synthetic colorants. This study aimed to review the literature on the addition of red tomato products (powder tomato, paste, freeze-dried, tomato peel powder, tomato pomace) to reduce the usage of synthetic dyes in the food industry. Red tomato products have been used as coloring in pasta, bologna, sausages, cookies, crackers, macaroons, hamburgers, breads, muffins, cheeses, and nuggets. The trans-cis isomerization of lycopene by oxidative processes directly affects the color of the pigment. The lycopene contained in tomato has antioxidant activity and could reduce or eliminate other oxidants and/or synthetic preservatives in food. Moreover, tomatoes in foods have high sensory scores, nutritional appeal, and marketing potential. However, its use as a food colorant has been not extensively explored. Therefore, further studies are still required, especially on the stability of carotenoids in tomatoes used in processed foods.

Tomato paste is fast becoming first choice for many homes in cooking while meeting up with their busy  schedules in a cosmopolitan city like Lagos State, Nigeria. The study was aimed at evaluating the antioxidant contents, microbial load and heavy metal contents of both unprocessed and processed tomato products. β-carotene, lycopene and vitamin C contents were analysed accordingly on selected sachet tomato paste. Microbial colony counts were done using both nutrient agar and potatoes dextrose agar. Heavy metals from sampled tomato products were done using Atomic Absorption Spectrometry. The study observed β-carotene ranged between 0.02 – 0.52 mg/g, lycopene ranged between 0.12 – 0.56 mg/g and vitamin C contents of ranged between 12.50 – 75.0 mg/mL. These were more than WHO/FAO and FEPA recommendations. All tomatoes samples showed microbial load higher than limits allowable. Bacillus sp., Salmonella sp., Aspergillus sp. were predominantly isolated from sampled processed tomato products. Cadmium contents were above the permissive limit in some of the tomato paste products. Copper, zinc, lead, nickel, chromium and iron were not detected in all samples evaluated. The study showed few processed tomato products were safe for  consumption. Hence, monitoring by regulatory agencies for consumer safety regulations is highly  recommended on processed tomato producers.

Tomato which is scientifically known as Lycopersicon esculentum and basically belonging to the Solanaceae family is categorized as one of the most essential horticultural crops. The red colour in tomatoes and other fruits is primarily due to the presence of a carotenoid pigment particularly lycopene which acts as a phytochemical. Higher concentrations of lycopene pigment are particularly found in fruits like tomatoes, watermelon, pink grapefruit, pink guava, red bell pepper, sea buckhorn, wolfberry, and rosehip. Lycopene plays a fundamental role in the process of biosynthesis of several carotenoid pigments specifically available in two forms; Hydrocarbon carotenoids and Xanthophylls thereby responsible for imparting red, yellow, and orange color in addition to photosynthesis and photo-protection in terms of plants, algae and other photosynthetic organisms. It acts as a potential antioxidant among the entire carotenoid pigments because of its characteristics involving strong color and anti-toxicity properties. Vitamins enriched beta carotene provitamin A, and Ascorbic acid in the form of edible compounds have been abundantly found in tomatoes. Daily intake of lycopene through consumption of tomato and processed tomato products helps in reducing the risk of chronic diseases particularly cancer and cardiovascular diseases. Epidemiological studies have indicated the importance of lycopene in eliminating the risk of human diseases thereby preventing it from deterioration of health. Based on the chemical structure of lycopene, it exists in a thermodynamically stable form thereby exhibiting trans-configuration.  In this manuscript, major emphasis highlighted in involving an intake of carotenoid enriched fruits and vegetables for further controlling and reducing the risk of occurrence of human diseases has been reviewed. In addition, significance of manufacturing of value added products and its consumption in the form of tomato oil, non-alcoholic flavored drink etc. has also been reviewed. Authentic information in terms of the addition of lycopene in a daily balanced diet either fresh or processed tomato products along with its functions involving the singlet oxygen quenching ability, as well as benefits of consuming lycopene derived fruits has been reviewed in this manuscript.