Use of winemaking by-products as an ingredient for tomato puree: the effect of particle size on product quality.
Formulations of tomato puree with grape skin fibres (Chardonnay variety) having varying particle sizes were studied. The contents of flavonoids (by HPLC-DAD) and proanthocyanidins (n-butanol/HCl assay), reducing capacity (ferric ion reducing antioxidant power, FRAP) and anti-glycation activity by a bovine serum albumin (BSA)/fructose model system were analysed in vitro. A liking test was performed with consumers. Stabilization was carried out by either an intensive autoclave treatment or an optimised microwave-treatment achieving 6D-reduction of the target microorganism (Alicylobacillus acidoterrestris). In the fortified tomato purees, the solubility of proanthocyanidins decreased, but was partly restored by autoclave treatment, which also caused deglycosylation of flavonol glycosides. Microwave treatment did not show any effect on phenolics. The reducing capacity and ability to inhibit protein glycation greatly increased in the fortified purees. The particle sizes of solids in the formulations played a major role with respect to the consumers' liking, with the smallest fraction showing maximum ratings.
DeFENS - Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Via Celoria 2, 20133 Milano, Italy. Electronic address: vera.lavelli@unimi.it.
Vera
V
Lavelli
DeFENS - Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Via Celoria 2, 20133 Milano, Italy.
P S C
PS
Sri Harsha
University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12060 Bra, Italy.
Luisa
L
Torri
DISAFA - Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Via L. da Vinci 44, 10095 Grugliasco, Italy.
Giuseppe
G
Zeppa
D005511:Food Handling; D005527:Food, Fortified / Q000032:analysis*; D005638:Fruit / Q000737:chemistry; D018551:Solanum lycopersicum / Q000737:chemistry*; D010316:Particle Size; D011786:Quality Control; D027843:Vitis / Q000737:chemistry*; D014866:Waste Products / Q000032:analysis*
D014866:Waste Products
Grape skins; In vitro anti-glycation activity; Liking; Reducing capacity; Tomato