| Autor: |
González-Coria, Johana, Mesirca-Prevedello, Camilla, Lozano-Castellón, Julián, Casadei, Enrico, Valli, Enrico, López-Yerena, Anallely, Jaime-Rodríguez, Carolina, Pinto, Diana, Illan, Montse, Torrado, Xavier, Romanyà, Joan, Vallverdú-Queralt, Anna, Bendini, Alessandra, Lamuela-Raventós, Rosa M., Pérez, Maria |
| Předmět: |
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| Zdroj: |
NPJ Science of Food; 9/2/2024, Vol. 8 Issue 1, p1-11, 11p |
| Abstrakt: |
Tomato pomace (TP) is an underutilized source of bioactive compounds with potential application in the food sector. A factorial experiment was designed to compare three culinary techniques, Thermomix®, Roner®, and traditional pan-frying, for the preparation of tomato sauces, enriched or not with TP, applying two temperatures and two cooking times. A multivariate analysis was performed on all the results obtained for the metabolites. The addition of TP significantly increased the content of bioactive compounds, especially phenolic compounds. OPLS-DA models were generated using cooking technique, temperature, and time as discriminant factors. The cooking technique had a greater effect on the phenolic content than cooking temperature or time. Thermomix® released bioactive compounds from the tomato into the sauce to a similar extent as pan-frying. Roner® proved to be effective in preserving the volatile fraction of the sauce. The Thermomix® significantly increased the amount of bioactive compounds, while the Roner® increased the volatile compounds. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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