title: Chemical and organoleptic characteristics of tomato purée enriched with lyophilized tomato pomace.
abstract: BACKGROUND
  Epidemiological studies have proved that tomato consumption is associated with a lower risk of developing several diseases (for example, certain types of cancers, cardiovascular diseases, macular degeneration, age-related eye disease). Many micronutrients and bioactive compounds are mainly present in peel and seeds and are lost during the processing into sauce, purée, paste and juice.
  
  
  RESULTS
  The addition of lyophilized and powdered tomato pomace enhances the properties of purée. In this paper we report the chemical and physicochemical characterization of a purée enriched with 2% dry pomace. Comparison of the analytical data of starting purée with the enriched purée showed a significant increase of all micronutrients, without the taste and appearance being compromised or altered negatively.
  
  
  CONCLUSIONS
  The product obtained is an example of a functional food rich in health-promoting phytochemicals, with the significant aspect of recovering a waste fraction of the tomato processing that would normally be disposed of in landfill, with associated costs and environmental impact.
authors.affiliation: AIPRAS, Associazione Italiana per la Promozione delle Ricerche su Ambiente e Salute umana (ONLUS), 82030 Dugenta, Italy.|Consorzio Interuniversitario Sannio Tech, 82030 Apollosa, Italy.
authors.forename: Lucio
authors.initials: L
authors.lastname: Previtera
authors.affiliation: Arca 2010, 81030 Teverola, Italy.
authors.forename: Gabriella
authors.initials: G
authors.lastname: Fucci
authors.affiliation: Department of Biology, University Federico II, Complesso Universitario Monte S Angelo, IT-80126 Napoli, Italy.
authors.forename: Anna
authors.initials: A
authors.lastname: De Marco
authors.affiliation: Department of Chemical Sciences, University of Federico II, Complesso Universitario di MS Angelo, I-80126 Naples, Italy.
authors.forename: Valeria
authors.initials: V
authors.lastname: Romanucci
authors.affiliation: Department of Chemical Sciences, University of Federico II, Complesso Universitario di MS Angelo, I-80126 Naples, Italy.
authors.forename: Giovanni
authors.initials: G
authors.lastname: Di Fabio
authors.affiliation: Department of Chemical Sciences, University of Federico II, Complesso Universitario di MS Angelo, I-80126 Naples, Italy.
authors.forename: Armando
authors.initials: A
authors.lastname: Zarrelli
mesh_terms: D005511:Food Handling / Q000379:methods*; D005612:Freeze Drying; D005638:Fruit / Q000737:chemistry*; D006801:Humans; D006863:Hydrogen-Ion Concentration; D018551:Solanum lycopersicum / Q000737:chemistry*
keywords: Lycopersicon esculentum; chemical composition; organoleptic characteristics; tomato pomace; tomato purée