The Effect of Thermal Processes on the Organoleptic and Nutraceutical Quality of Tomato Fruit ( L.).

The present study investigated the changes in the organoleptic characteristics, nutraceuticals, and antioxidant activity of tomato fruits subjected to different thermal processes: tomato sauce (80 °C for 30 min), blanching treatment (100 °C for 10 s), and the superheated steam method (SHS; 100 °C for 7 min) compared with fresh tomato fruit. Even though SHS negatively modified the color of the product (L* -7% than fresh tomatoes), it was the only technology able to increase the antioxidant activity compared with fresh tomatoes (e.g., +40.3% in ABTS assay), whilst lycopene and ascorbic acid contents reported similar values to fresh tomatoes. Regarding lycopene, only 5Z-lycopene (with a higher bioavailability than (all-)-isomers) was found in all samples, and SHS maintained the same level observed in fresh tomato fruit. Furthermore, SHS technology preserved the antioxidant effects of fresh tomato extract even in human endothelial cells. This result confirmed those obtained in previous "cell-free" assays and demonstrated that SHS treatment significantly maintains the biological properties of tomato fruit in preventing oxidative stress. However, heat-treated tomato extracts did not show the same effects as fresh tomato extract against noradrenaline-induced vasoconstriction in isolated rat aortic rings. This study demonstrates that the use of SHS technology can be considered an innovative and sustainable thermal process (in terms of maintaining the nutraceutical quality) for tomato fruits, thus paving the way for future investigations on the effects of fresh and heat-treated tomatoes after intestinal absorption in vitro and in vivo.