Development of a New Tomato Sauce Enriched with Bioactive Compounds Through the Use of Processing By-Products and Vegetables
In recent years, the development of nutritionally enhanced foods with reduced environmental impact has gained significant importance. This study aimed to produce four types of tomato sauces: traditional, whole (including peels and seeds), traditional with added vegetables, and whole with added veget...
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MDPI AG
2025-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/12/2037 |
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| author | Enrico Maria Milito Lucia De Luca Giulia Basile Martina Calabrese Antonello Santini Sabato Ambrosio Raffaele Romano |
| author_facet | Enrico Maria Milito Lucia De Luca Giulia Basile Martina Calabrese Antonello Santini Sabato Ambrosio Raffaele Romano |
| author_sort | Enrico Maria Milito |
| collection | DOAJ |
| description | In recent years, the development of nutritionally enhanced foods with reduced environmental impact has gained significant importance. This study aimed to produce four types of tomato sauces: traditional, whole (including peels and seeds), traditional with added vegetables, and whole with added vegetables. The vegetables included in the latter two variations were pumpkin, carrot, basil, and oregano. The sauces were analyzed for various parameters, such as soluble solids content, viscosity, pH, reducing sugars, titratable acidity, color, sodium, calcium, potassium, magnesium content, total polyphenols, lycopene, beta-carotene, antioxidant activity, dietary fiber content, vitamin C, and volatile organic compounds. Results showed that whole tomato sauces had up to 80% more polyphenols (270.40 vs. 150.30 mg GAE/kg f.w.) and 30% higher DPPH antioxidant activity (87.07 vs. 66.96 µmol TE/100 g) compared to traditional sauces. Vegetable enrichment, particularly with pumpkin and carrot, significantly increased β-carotene levels (up to 68.67 mg/kg f.w.). Incorporating peels and seeds boosted the bioactive components, and adding vegetables provided an additional nutritional benefit. These findings highlight how waste recovery can contribute to the development of products with enhanced health benefits, offering a sustainable approach to food production. |
| format | Article |
| id | doaj-art-c02b1a5a26464d92a3eb6d4d8a28e13e |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-c02b1a5a26464d92a3eb6d4d8a28e13e2025-08-20T02:21:01ZengMDPI AGFoods2304-81582025-06-011412203710.3390/foods14122037Development of a New Tomato Sauce Enriched with Bioactive Compounds Through the Use of Processing By-Products and VegetablesEnrico Maria Milito0Lucia De Luca1Giulia Basile2Martina Calabrese3Antonello Santini4Sabato Ambrosio5Raffaele Romano6Department of Agricultural Sciences, University of Naples Federico II, Piazza Carlo di Borbone I, 80055 Portici, NA, ItalyDepartment of Agricultural Sciences, University of Naples Federico II, Piazza Carlo di Borbone I, 80055 Portici, NA, ItalyDepartment of Agricultural Sciences, University of Naples Federico II, Piazza Carlo di Borbone I, 80055 Portici, NA, ItalyDepartment of Agricultural Sciences, University of Naples Federico II, Piazza Carlo di Borbone I, 80055 Portici, NA, ItalyDepartment of Pharmacy, University of Napoli Federico II, Via Domenico Montesano 49, 80131 Napoli, NA, ItalyDepartment of Agricultural Sciences, University of Naples Federico II, Piazza Carlo di Borbone I, 80055 Portici, NA, ItalyDepartment of Agricultural Sciences, University of Naples Federico II, Piazza Carlo di Borbone I, 80055 Portici, NA, ItalyIn recent years, the development of nutritionally enhanced foods with reduced environmental impact has gained significant importance. This study aimed to produce four types of tomato sauces: traditional, whole (including peels and seeds), traditional with added vegetables, and whole with added vegetables. The vegetables included in the latter two variations were pumpkin, carrot, basil, and oregano. The sauces were analyzed for various parameters, such as soluble solids content, viscosity, pH, reducing sugars, titratable acidity, color, sodium, calcium, potassium, magnesium content, total polyphenols, lycopene, beta-carotene, antioxidant activity, dietary fiber content, vitamin C, and volatile organic compounds. Results showed that whole tomato sauces had up to 80% more polyphenols (270.40 vs. 150.30 mg GAE/kg f.w.) and 30% higher DPPH antioxidant activity (87.07 vs. 66.96 µmol TE/100 g) compared to traditional sauces. Vegetable enrichment, particularly with pumpkin and carrot, significantly increased β-carotene levels (up to 68.67 mg/kg f.w.). Incorporating peels and seeds boosted the bioactive components, and adding vegetables provided an additional nutritional benefit. These findings highlight how waste recovery can contribute to the development of products with enhanced health benefits, offering a sustainable approach to food production.https://www.mdpi.com/2304-8158/14/12/2037food wastetomatoesfood processingnew products developmentnutritional enrichment |
| spellingShingle | Enrico Maria Milito Lucia De Luca Giulia Basile Martina Calabrese Antonello Santini Sabato Ambrosio Raffaele Romano Development of a New Tomato Sauce Enriched with Bioactive Compounds Through the Use of Processing By-Products and Vegetables Foods food waste tomatoes food processing new products development nutritional enrichment |
| title | Development of a New Tomato Sauce Enriched with Bioactive Compounds Through the Use of Processing By-Products and Vegetables |
| title_full | Development of a New Tomato Sauce Enriched with Bioactive Compounds Through the Use of Processing By-Products and Vegetables |
| title_fullStr | Development of a New Tomato Sauce Enriched with Bioactive Compounds Through the Use of Processing By-Products and Vegetables |
| title_full_unstemmed | Development of a New Tomato Sauce Enriched with Bioactive Compounds Through the Use of Processing By-Products and Vegetables |
| title_short | Development of a New Tomato Sauce Enriched with Bioactive Compounds Through the Use of Processing By-Products and Vegetables |
| title_sort | development of a new tomato sauce enriched with bioactive compounds through the use of processing by products and vegetables |
| topic | food waste tomatoes food processing new products development nutritional enrichment |
| url | https://www.mdpi.com/2304-8158/14/12/2037 |
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