ArticleHeliyon2024
Transforming the preservation of tomato derivatives: Innovations in packaging and storage.
Article in Heliyon, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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5 authors.
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Abstract
The production and consumption of vegetables, such as tomatoes, have been growing in recent years, due to the combination of several factors, such as market demand, investment in research, education and awareness about health benefits, as well as government incentives and improvements in cultivation technology. The combination of these factors results in an increasing demand for products that offer health benefits, such as tomatoes rich in antioxidants, which help combat free radicals in cells. To maintain most of the nutritional and sensory properties characteristic of the fresh product, it is important to identify the parameters that will help in maintenance. Thus, the study aims to characterize the influence of different packages and storage times with the variables of tomato. The experiment examined the storage of two tomato derivatives (atomized tomato and chips) using various packaging types and storage durations. It utilized a factorial design (2 × 4) with an extra control treatment, comprising 3 replications. Packaging options included low-density polyethylene plastic bags and laminated plastic bags with aluminum foil, while storage durations ranged from 10 to 40 days. Parameters related to color (°Hue and chroma), flavor (pH, titratable acidity, soluble solids, and maturation index), and bioactive compounds (lycopene and β-carotene) of two tomato derivatives (atomized tomato and chips) were analyzed. After the analyzes, it was observed that the transparent package was the one that allowed the best conservation among the studied variables of the atomized tomato derivative, the same happened for the laminated packaging for the derivative chips. Regarding storage time, 20 days showed the best results regarding the conservation of flavor and bioactive compounds.
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