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
Department of Biology, Health, and the Environment, Faculty of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain.
Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, Barcelona, Spain.
NPJ Sci Food. 2024 Sep 2;8(1):58. doi: 10.1038/s41538-024-00300-y.
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.
番茄渣（TP）是一种未得到充分利用的生物活性化合物来源，在食品领域具有潜在应用价值。设计了一项析因实验，比较三种烹饪技术，即Thermomix®、Roner®和传统煎炒，用于制备添加或不添加TP的番茄酱，应用两种温度和两种烹饪时间。对所获得的所有代谢物结果进行了多变量分析。添加TP显著增加了生物活性化合物的含量，尤其是酚类化合物。使用烹饪技术、温度和时间作为判别因素生成了OPLS-DA模型。烹饪技术对酚类含量的影响大于烹饪温度或时间。Thermomix®将番茄中的生物活性化合物释放到酱汁中的程度与煎炒相似。事实证明，Roner®在保留酱汁的挥发性成分方面是有效的。Thermomix®显著增加了生物活性化合物的含量，而Roner®增加了挥发性化合物的含量。
