Influence of Pre‐drying Treatments on Quality and Safety of Sun‐dried Tomatoes. Part I: Use of Steam Blanching, Boiling Brine Blanching, and Dips in Salt or Sodium Metabisulfite

and, Guadalupe Latapi And; Barrett, Diane M.

doi:10.1111/j.1365-2621.2006.tb12401.x

Cited by 30 publications

(5 citation statements)

References 13 publications

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“…They are not only eaten as fresh product, but also processed into a variety of products, such as pulp, ketchup, sauces, paste, juices, and dried tomatoes. These latter have several advantageous features, as increased aroma and flavour due to the drying at moderate temperatures (Latapí and Barret 2006), as well as a longer shelf life and reduced costs for transportation and storage (Doymaz 2007).…”

Section: Introductionmentioning

confidence: 99%

Contamination of fresh and dried tomato by Alternaria toxins in southern Italy

Sanzani

Gallone

Garganese

et al. 2019

Food Additives & Contaminants: Part A

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In the present investigation fresh and dried tomato samples from markets and packinghouses located in Apulia (southern Italy) were analysed for Alternaria toxins. All samples proved to be contaminated by tenuazonic acid (TeA). Dried tomatoes were contaminated in the range 425-81,592 µg/kg, whereas fresh tomatoes in the range 10.7-4,560 µg/kg. The second most abundant toxin was alternariol monomethyl ether (AME), followed by tentoxin (TEN) and alternariol (AOH). Overall dried tomatoes were more contaminated than the fresh ones, although this seemed not directly due to the presence of sodium chloride. Five representative Alternaria isolates within those collected from samples proved to be one Alternaria arborescens (A215) and four Alternaria alternata. Within the latter species one strain belonged to morphotype tenuissima (A216), and three to alternata (A214, A217 and A218).They confirmed to produce TeA, AOH, and AME in vitro. This study demonstrates the possible risk for consumers' health related to the consumption of contaminated fresh and dried tomatoes, and thus the need perform suitable control strategies.

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Section: Introductionmentioning

confidence: 99%

Contamination of fresh and dried tomato by Alternaria toxins in southern Italy

Sanzani

Gallone

Garganese

et al. 2019

Food Additives & Contaminants: Part A

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“…Open sun drying of vegetables and agricultural products has been widely practiced in the world for ages and is by far the most common means of preservation of farm produce (Kankara et al, 2021). Though the drying technique differs in different locality and for different commodity, the customary technique of open sun drying involves spreading the material 88 to be dried on a thin layer on ground/mats or plastic sheet and exposing it to sun and wind (And and Barrett, 2006). The process of drying vegetables and other foodstuffs locally by open sun drying and especially along the roadside may lead to the contamination of the dried items by heavy metals or airborne radioactive elements (Kankara et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Radiological Health Risk Assessment of Vegetables Dried Along Major Highways in Northwestern Nigeria

Kankara,

Nasiru,

Garba

et al. 2024

FJS

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The ever presence of radionuclides in the environment made necessary the continuous assessment of health risks posed by these elements. Dried samples of five (5) commonly consumed vegetables were obtained from 4 different highway roads across the seven states of the North-Western geopolitical region of Nigeria and the concentrations of Naturally occurring radionuclides ( 238 U, 232 Th and 40 K) were determined using NaI (Tl) gamma spectrometry. Health risk to humans due to the consumption of the radionuclides in the studied vegetables was assessed by estimating the daily intake of the radionuclides and cancer risks associated with the radionuclides. The mean annual effective dose for the four highways due to ingestion of radionuclides were found to be 184 μSv y -1 , 174 μSv y -1 , 197 μSv y -1 and 178 μSv y -1 for H1, H2, H3 and H4 respectively. The respective cancer risks factors for these highways were estimated as 9.2 × 10 -6 , 8.7 × 10 -6 , 9.8 × 10 -6 and 8.9 ×10 -6 all of which were lower than the world average of 4.5 × 10 −3 respectively. The results further showed the associated health risk due to the ingestion of the samples is very low.

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“…Today, sun-dried tomatoes have gained great acceptance in the food service segment and in the food industry as an ingredient. However, the sun drying industry currently faces difficulties consistently producing good quality dried tomatoes (Latapi G and Barrett, 2006). Whereas in developed countries, sun-dried tomatoes are considered a "gourmet" ingredient.…”

Section: Introductionmentioning

confidence: 99%

Comparative analysis of the effect of different drying methods on the quality parameters of tomato powder

Adeosun,

Koyenikan,

Yusuf

2024

Res. J. Food Sci. Nutr.

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This study investigates the impact of different drying systems on the quality parameters of tomato powder. The objective of this research is to evaluate and compare the effects of different drying methods on the quality parameters of tomato powder. Fresh matured and ripped tomatoes were procured, sorted, graded, washed and sliced with the thickness of 3 mm. The tomatoes were dried by three different methods viz. oven drying at 60°C, tent drying and open sun drying, milled into powder using kitchen blender and packed into air tight nylon bags for moisture content and quality parameters determination. The relevant test methods were used to determine quality parameters of the tomato powder. The relevant test methods were used to determine the results of the study showed that the samples have significant differences on the proximate and minerals content but between the samples. The findings show that there is no significant difference at 95% confidence interval. The R-square value of 0.535 and 0.980 for both proximate and minerals respectively are a measure of goodness of fit. It means the model explains 53 and 98% variation embedded in the response variable. There was no statistically significant difference between the samples (oven, sun and tent drying at p > 0.05. This suggests that any of the drying mediums can serve as a good source of drying for tomato powder production. However, since tent drying has the highest nutrients by composition, this study suggests the use of tent drying for production of tomato powder. Further research is needed in order to optimize the drying process of tomato powder and improve its quality parameters.

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Influence of Pre‐drying Treatments on Quality and Safety of Sun‐dried Tomatoes. Part I: Use of Steam Blanching, Boiling Brine Blanching, and Dips in Salt or Sodium Metabisulfite

Cited by 30 publications

References 13 publications

Contamination of fresh and dried tomato by Alternaria toxins in southern Italy

Contamination of fresh and dried tomato by Alternaria toxins in southern Italy

Radiological Health Risk Assessment of Vegetables Dried Along Major Highways in Northwestern Nigeria

Comparative analysis of the effect of different drying methods on the quality parameters of tomato powder

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