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News

FunTomP: Advancing Functional Tomato Products

25/09/2024 - Sophie Colvine - 2024 WPTC congress

At the recent World Processing Tomato Congress in Budapest, the FunTomP project session showcased some exciting innovations in functional tomato products.

FunTomP, short for "Functional Tomato Products," is a project designed to reformulate traditional Mediterranean tomato products with an emphasis on functional foods. FunTomP is fully funded by the PRIMA programme, which is an initiative supported and founded under the European Union’s Framework Programme for Research and Innovation, Horizon 2020. The project uses innovative, eco-friendly processing technologies and leverages by-products like leaf proteins from sugar beet processing and olive powder to enhance the nutritional value of tomato-based foods. This session featured experts who shared their latest findings on creating healthier, more sustainable, and high-quality tomato-based products. Here’s a closer look at the key presentations, focusing on practical takeaways for those in the tomato processing industry.

Microwave Pasteurization: A Superior Method for Functional Tomato Sauces
Murad Bal’s presentation focused on the production of a functional tomato sauce with enhanced protein and antioxidant content (Abstract 18). Such functional food products are of interest for health promotion, disease prevention, and nutrition aspects. The development of the tomato sauce is inspired by the Mediterranean diet, which is based on the consumption of tomatoes, olive oil, legumes, and other Mediterranean raw materials and products. Ingredients like pea protein and powdered olives are added to the tomato sauce to utilize their health-related effects. Tomato peels were also utilized with an emphasis on waste valorization, providing additional acidulant and colorant properties. Pasteurization of the product was performed with microwave pasteurization, a more efficient and low-cost process compared to conventional pasteurization. Due to the shorter heating time, product quality is enhanced. In the study, microwave pasteurization resulted in products with better color, rheological and antioxidant properties compared to conventional. The study established that microwave pasteurization stands out as a superior method, with implications for both scientific research and industrial applications.

Figure 2 Functional Tomato Sauce Figure 3 Tomato Sauce Prototype Packaging

Tomato Leather: A New Player in the Healthy Snack Market
Elif Gökçen Ate? explored the potential of tomato leather as an innovative product for the tomato processing industry (Abstract 20). Tomato leather, a dehydrated and condensed form of tomato juice, offers a unique opportunity for producers to diversify their product lines. This product is not only seen as a way to extend the shelf life of tomatoes but also as a response to the growing consumer demand for healthy, convenient, and portable snacks. Rich in vitamin C, lycopene, and antioxidants, tomato leather is expected to appeal to health-conscious consumers and those following a Mediterranean diet. The nutritional profile of tomato leather was enhanced by incorporating RuBisCo protein, a plant-based protein that further enriches the product. The use of high-pressure homogenization (HPH) in the production process was found to be essential in improving the texture, protein content, and overall sensory properties of tomato leather. For the tomato processing industry, the production of tomato leather could open new market segments, targeting consumers looking for nutritious snacks with a long shelf life and easy portability. With the increasing demand for plant-based and health-focused products, tomato leather is positioned as a promising addition to any product portfolio.

Figure 4 Tomato Leather Figure 5 Tomato Leather Prototype Packaging

Spray-Dried Tomato Powders
Neriman Ezgi Çifte’s presentation examined the effects of different plant proteins on the physicochemical properties of spray-dried tomato powders (Abstract 31). Tomato powder is a versatile ingredient used in various foods like soups, sauces, juices, and spices, offering significant benefits, including reducing the bulk for storage, ease of packing, transportation, and extending shelf life in the tomato processing industry. The study demonstrated the effects of pea protein and RuBisCO on these powders. Tomato juice, treated with hot-break processing, was mixed with 1% (w/w) of either pea protein or RuBisCO, along with 3% (w/w) maltodextrin. The mixture was homogenized at 100 MPa before being spray-dried at 150°C, with an 80% aspirator rate and a feed flow rate of 8-10 ml/min, and then mixed with 5% (w/w) olive powder to achieve the final formulation of tomato powders. The results showed that while moisture content, water activity, and hygroscopicity values were similar across all samples, pea protein significantly enhanced solubility compared to RuBisCO. On the other hand, RuBisCO-enriched powders exhibited higher total phenolic content and antioxidant capacity. These findings highlight the importance of selecting the right plant protein to achieve specific functional properties in the final product.

Figure 6 Spray-Dried Tomato Powder Figure 7 Tomato Powder Prototype Packaging

Lycopene Analysis Made Easy: NIR and Hyperspectral Imaging
Ozan Ta?’s research focused on improving lycopene analysis in tomato-based snack bars to meet the growing industry demand for healthy and nutritious snacks (Abstract 27). Lycopene, a powerful antioxidant found abundantly in tomatoes, enhances the nutritional profile and health benefits of these products. The research evaluated three analytical methods: Near-Infrared (NIR) spectroscopy, hyperspectral imaging (HSI), and traditional chemical analysis. Significantly, NIR spectroscopy, particularly using benchtop devices, demonstrated exceptional accuracy and efficiency, offering a rapid and non-destructive assessment of lycopene content. HSI, while slightly less precise, provided valuable spatial information on lycopene distribution within the snack bars, ensuring consistent quality across the product. The novelty of this study lies in showcasing that both NIR spectroscopy and hyperspectral imaging can effectively replace conventional, time-consuming chemical analyses. This advancement holds significant implications for the food industry, allowing for quicker and more accurate quality checks, and leading to more innovative snack options that are not only tastier but also healthier.

Figure 8 Tomato snack bars examined Figure 9 Relative mean reflectance

with Hyperspectral Imaging (HSI) spectra of FunTomP snack bars by HSI

Hybrid Drying Techniques for Tomato Snack Bars
M. Rasim Gül’s research focused on enhancing the quality of tomato-based snack bars through a novel hybrid drying approach (Abstract 52). The study investigates the impact of microwave-vacuum (MWV) drying, both alone and in combination with conventional hot air drying, on the physicochemical properties of the final product. Five distinct drying treatments were applied, ranging from 100% MWV drying to 100% conventional oven drying, with various combinations in between. Snack bars were formulated with a nutritious blend of tomato, pea protein, pectin, olive powder, tomato powder, and spices. Each sample underwent rigorous analysis, including water activity, moisture content, color, texture, lycopene concentration, total phenolic content (TPC), nuclear magnetic resonance (NMR), Fourier-transform infrared spectroscopy (FTIR), sensory evaluation, and energy efficiency assessment. The results highlight the superiority of MWV drying in enhancing the quality of tomato snack bars. This method proved to be more energy and time-efficient compared to conventional oven drying. Additionally, hybrid drying techniques, particularly those with a higher proportion of MWV drying, significantly improved lycopene and TPC extraction, offering better textural and physicochemical properties, making them ideal for high-quality, nutritious snack bar production.

Figure 10 Tomato Snack Bars Figure 11 Tomato Snack Bar Prototype Packaging

Turning Tomato Waste into Value
Ayse Sultan Akgün’s study explored the potential of tomato pomace, a by-product of the tomato processing industry, as a sustainable raw material (Abstract 54). Tomato pomace, consisting of peel, pulp, and seeds, is rich in proteins, fats, minerals, and fatty acids, making it a valuable resource for various applications. With global tomato production reaching approximately 186 million tons annually, the resulting tomato pomace represents a significant waste stream of about 8 million tons. This waste stream requires effective management to prevent environmental pollution and resource wastage due to its high water content and nutrient richness. Therefore, valorizing tomato pomace is gaining attention as a sustainable approach to waste management and resource utilization. Additionally, this study aims to use tomato pomace as a raw material in fermentation to produce single-cell protein, thereby reducing dependency on animal proteins. With this study, we hope to unlock the full potential of this underutilized resource and promote sustainable practices in the tomato industry.

For more information on the FunTomP project: https://funtomp.com/

Full abstracts of the research presentations and contact details of the main authors in the Asbtract book of the 17th ISHS Symposium on Processing Tomato:

ABSTRACT BOOK 17th ISHS

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