Authors
Márcia Aparecida de Souza, Maria Gláucia Dourado Furquim, Viviane Patrícia Romani, Julio Colivet Briceno, Bruna Melo Miranda, Tatianne Ferreira de Oliveira, Abadia Dos Reis Nascimento
Published in
Journal of food science. Volume 91. Issue 11.
Abstract
Many fruits at the plant apex (apical tomatoes) are discarded during table tomato production, contributing to losses reaching one-third of global food production. This study aimed to develop a seasoning powder using apical tomatoes to reduce waste and add value, as seasonings can be effectively used to improve the palatability of foods. Five formulations were produced containing the following percentages of apical tomato: F1 (0%), F2 (15%), F3 (35%), F4 (55%), and F5 (70%). Samples were evaluated for physicochemical properties, phenolic compounds, antioxidant activity, aromatic profile, microstructure, microbiological safety, and sensory acceptance. F5 showed the highest phenolic content (31.06 mg gallic acid equivalent [GAE]/g), antioxidant activity (0.38 µM/g), more intense red and yellow coloration, and the greatest sensory acceptance. It also presented 40 aromatic compounds and the highest hygroscopicity. All formulations showed satisfactory results in microbiological analysis and met the standards of the legislation. Results indicate that apical tomatoes are promising for producing a natural, functional, and sustainable seasoning powder with commercialization potential.
PMID:
43015243
Bibliographic data and abstract were imported from PubMed on 12 Nov 2026.
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