Browsing by Author "Petropoulos, Spyridon"
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- Editorial: Advances in Tomato and Tomato Compounds Research and TechnologyPublication . Pinela, José; Petropoulos, Spyridon; Barros, LillianTomato is the fruit of Solanum lycopersicum L., a Solanaceae crop of worldwide economic importance. Today, there are a large number of tomato cultivars and local varieties with different morphological and sensory characteristics, as well as a wide range of tomato-based foods. These are great dietary sources of micronutrients and bioactive compounds, such as lycopene, vitamins, minerals, and phenolic compounds, which have been linked to many health-promoting effects (1). Several pre- and postharvest efforts have been made to improve the quality of tomato fruit and derived food products, as both tomato production and processing are being carried out under more sustainable and innovative practices. This Research Topic features 12 papers covering relevant subjects, including the production and processing of tomatoes and tomato-based foods and ingredients, as well as the bioaccessibility and health-promoting effects of tomato bioactive compounds. Traditional varieties represent an important component of agricultural biodiversity and play a vital role in the sustainability and security of the agri-food system (2). In this sense, Raigón et al. characterized morphological, nutritional, and chemical characteristics of twoMalacara tomato cultivars (with red and yellow fruits) grown under organic farming conditions. This type of cultivars (“Cuelga”) originates from Sierra de Cádiz, Spain, is cultivated and harvested during the summer and tomato trusses are hung from beams in the farmhouses for consumption during the winter; hence the name “Cuelga” which stands for hanging. Themain differences among these small, pallid tomatoes were mainly related to morphological parameters, but also to fiber, minerals (Fe, Mg, Ca), and lycopene contents. 2-Phenylethanol was detected in both Malacara cultivars, and the low concentration of aldehydes in this varietal type could be related to its long shelf-life.
- Optimizing the encapsulation of the refined extract of squash peels for functional food applications: A sustainable approach to reduce food wastePublication . Mansour, Rim Ben; Falleh, Hanen; Hammami, Majdi; Hadid, Feriel Ben; Barros, Lillian; Tarchoun, Neji; Petropoulos, Spyridon; Ksouri, RiadhEncapsulation of the refined extract from squash fruit peels was evaluated for the design of functional foods with beneficial effects on human health. The percentage of maltodextrin and gum Arabic in the wall material as well as the concentration of the refined extract were the independent variables for the Box Behnken design, and their impact on response variables (total phenolic compound [TPC] content, DPPH activity, the size of particles, and polydispersity index [Pdi]) was evaluated. The obtained emulsions were compared based on their TPC content, as well as their antioxidant activities. Optimum conditions were as follows: maltodextrin percentage of 23.8%, gum Arabic percentage of 27.7%, and phenolic extract percentage of 48.5%. Under these conditions, the response variables were the following: TPC content of 46.01 mg of gallic acid equivalent per gram of extract (mg GAE/g of E); DPPH inhibition percentage of 64.85% at 1 mg/mL, particle size of 571.22 nm, and Pdi of 0.46. Once the emulsion was optimized, we tried to define the combination of variables that produced microcapsules with the highest TPC content and the highest antioxidant activity. Physicochemical parameters and biological activities were also assessed. Microcapsule parameters were a pH of 4.2, a viscosity of 17 mPa/s, and a turbidity of 0.412 NTU (Nephelometric Turbidity Units), and color measurements were L = 102.4, a = 3.5, and b = 7.8. Indeed, the TPC content was 37.2 mg GAE/g dried residue and antiradical activity against DPPH was 44.2%. The inhibitory effects of the optimized emulsion on Enterococcus faecalis, Pseudomonas aeruginosa, Salmonella typhimurium, and Staphylococcus aureus were investigated, and the results indicated the highest sensitivity (89% inhibition) for S. typhimurium. Our results indicate the efficiency of the optimized emulsification process for developing microcapsules of high quality as well as the potential of using them in the development of novel food and pharmaceutical products.