TOMATOES FOR PROCESSING: EFFECT OF THERMAL PROCESSING ON THE FUNCTIONAL PROPERTIES OF DIFFERENT TOMATO VARIETIES (Solanum lycopersicum L.)

• Grant number: 25/22945-4
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: November 01, 2025
• End date: October 31, 2026
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Angela Vacaro de Souza
• Grantee: Rafaella Boldrin Marioti
• Host Institution: Faculdade de Ciências e Engenharia. Universidade Estadual Paulista (UNESP). Campus de Tupã. Tupã , SP, Brazil
• Associated research grant: 25/10707-1 - TOMATOES FOR PROCESSING: EFFECT OF THERMAL PROCESSING ON THE FUNCTIONAL PROPERTIES OF DIFFERENT TOMATO VARIETIES (Solanum lycopersicum L.), AP.R

Abstract

The selection of suitable varieties for each type of processing, based on the evaluation of process-related losses, is of utmost importance for both the processing industry and the consumer. The processing of tomatoes and their derived products involves various thermal treatment techniques, such as drying, pasteurization, and cooking, aimed at enzyme inactivation, microorganism elimination, or water content reduction. However, these types of processing can produce several effects on the products, including changes in appearance, nutritional composition, and either an increase or loss of antioxidant compounds.Nevertheless, fresh tomatoes may contain higher levels of health-promoting compounds compared to purees, sauces, and juices that have undergone processing. Therefore, due to the considerable contradictions among research findings regarding the effect of processing on food bioactive compounds, further studies are necessary, as well as the selection of varieties best suited to each processing method.Tomato is one of the most widely consumed vegetables in the world and stands out as an important source of bioactive compounds. The present project aims to evaluate the impact of different thermal processing methods - cooking, dehydration, and freeze-drying - on the physicochemical and functional properties of five commercial tomato varieties. Parameters such as pH, soluble solids, titratable acidity, phenolic compounds, flavonoids, carotenoids, lipid peroxidation, and hydrogen peroxide will be measured.Data will be analyzed using descriptive statistics, ANOVA, Tukey's test (p ¿ 0.05), and multivariate analysis, in order to compare varieties and identify those with the best functional performance after processing. The project will provide the scholarship holder with applied scientific training, contributing to the advancement of knowledge in functional foods and plant processing.