Effect of thermal processing on different tomato varieties (Lycopersicon esculentum L.)

• Grant number: 20/01166-3
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: August 01, 2020
• End date: July 31, 2021
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Angela Vacaro de Souza
• Grantee: Vitória Ferreira da Silva Fávaro
• Host Institution: Faculdade de Ciências e Engenharia. Universidade Estadual Paulista (UNESP). Campus de Tupã. Tupã , SP, Brazil

Abstract

The objective of the study is to compare the impact of processing by cooking in comparison to the in nature physicochemical quality parameters (humidity, pH, titratable acidity (TA), soluble solids (SS), 'Ratio' (SS/TA) and biochemical (lipid peroxidation, hydrogen peroxide, total sugars, lycopene, ²-carotene and chlorophyll a and b), in 9 non-commercial tomato varieties produced in the city of Tupã-SP. The fruits will be harvested when they reach bright red color and transported to the Laboratory of Biology of the Faculty of Sciences and Engineering of Unesp, in Tupã to be selected and evaluated in nature and after grinding and cooking for 30 minutes. At the end of the experiment, the results obtained are expected to elucidate the influence of thermal processing on the quantification of the mentioned compounds of the studied varieties. With these new questions arise regarding this processing in other plant species and varieties. The project is important due to the wide range and volume of tomato products present in the market and by studying deeply the impact of technology on bioactive compounds that bring health benefits it is possible to present to the consumer that is more conscious and demanding products of better quality.

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

DE SOUZA, ANGELA VACARO; DE MELLO, JESSICA MARQUES; DA SILVA FAVARO, VITORIA FERREIRA; DA SILVA, VICTORIA FARIAS; FERREIRA DOS SANTOS, TAYLA GABRIELLY; DE LUCCA SARTORI, DIOGO; PUTTI, FERNANDO FERRARI. Antioxidant activity, bioactive compounds, and agro-industrial quality: Correlations between parameters in fresh and processed tomatoes. JOURNAL OF FOOD PROCESSING AND PRESERVATION, v. 45, n. 9, SEP 2021. (19/00500-0, 19/00021-4, 20/01166-3)

DE SOUZA, ANGELA VACARO; DE MELLO, JESSICA MARQUES; DA SILVA FAVARO, VITORIA FERREIRA; DA SILVA, VICTORIA FARIAS; FERREIRA DOS SANTOS, TAYLA GABRIELLY; DE LUCCA SARTORI, DIOGO; PUTTI, FERNANDO FERRARI. Antioxidant activity, bioactive compounds, and agro-industrial quality: Correlations between parameters in fresh and processed tomatoes. JOURNAL OF FOOD PROCESSING AND PRESERVATION, JUN 2021. (20/01166-3, 19/00500-0, 19/00021-4)

DE SOUZA, ANGELA VACARO; DE MELLO, JESSICA MARQUES; DA SILVA FAVARO, VITORIA FERREIRA; DOS SANTOS, TAYLA GABRIELLY FERREIRA; DOS SANTOS, GABRIEL PEREIRA; DE LUCCA SARTORI, DIOGO; FERRARI PUTTI, FERNANDO. Metabolism of bioactive compounds and antioxidant activity in bananas during ripening. JOURNAL OF FOOD PROCESSING AND PRESERVATION, v. 45, n. 11, SEP 2021. (20/01711-1, 21/08901-3, 20/01166-3, 20/14166-1)