In recent years, the development of nutritionally improved foods with a reduced environmental impact has become increasingly important.<\/p>\n\n\n\n
In this context, the aim of a recent study<\/strong>, carried out by a group of Italian researchers (Milito et al.,<\/em> 2025), was to develop four different formulations of tomato sauce<\/strong>: traditional<\/strong>, whole <\/strong>(including skins and seeds), traditional with added vegetables<\/strong> (pumpkin, carrot, basil and oregano) and whole with added vegetables<\/strong>.<\/p>\n\n\n\n The samples were analysed in terms of: soluble solids content, viscosity, pH, reducing sugars, titratable acidity, colour, sodium, calcium, potassium and magnesium content, total polyphenols, lycopene and beta-carotene, antioxidant activity, dietary fibre levels, vitamin C and volatile organic compounds.<\/p>\n\n\n\n The results <\/strong>show that whole sauces have higher concentrations of polyphenols and antioxidant activity<\/strong>, respectively, up to 80% and 30% higher than traditional samples. It was also observed that enrichment with vegetables, particularly pumpkin and carrot, causes a significant increase in \u03b2-carotene levels<\/strong>. The incorporation of skins and seeds increases the bioactive components, while the presence of vegetables provides an additional nutritional benefit.<\/p>\n\n\n\n In summary<\/strong>, the results show how the recovery of waste can contribute to the development of products with greater health benefits, offering a sustainable approach to food production.<\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n Bibliography<\/strong>: E.M. Milito et al., Foods, 14, 2025, 1-17<\/p>\n","protected":false},"excerpt":{"rendered":" A study has found that adding skins and seeds to tomato sauce increases the levels of bioactive compounds, whilst the inclusion of vegetables provides an additional nutritional benefit<\/p>\n","protected":false},"author":3836,"featured_media":235544,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[20580,20579],"tags":[22009,22008],"tipologia":[],"coauthors":[20682],"class_list":["post-237918","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-scientific-studies","category-sustainability","tag-bioactive-compounds","tag-tomato-sauce"],"acf":[],"yoast_head":"\n
\n\n\n\n