La polvere di pomodoro è un prodotto alimentare industriale ottenuto con la macinazione di pomodori sottoposti a deidratazione e successivo lavaggio.
Processo di produzione industriale
- Selezione. La produzione inizia con la selezione di pomodori maturi e di alta qualità. I pomodori vengono lavati per rimuovere impurità e poi tagliati in pezzi o fette per facilitare l'essiccazione.
- Essiccazione. I pezzi di pomodoro vengono essiccati utilizzando essiccatori industriali o essiccatori solari. L'obiettivo è rimuovere la maggior parte dell'umidità dai pomodori, preservando al contempo il loro colore, sapore e valore nutrizionale.
- Macinazione. I pomodori essiccati vengono poi macinati in una polvere fine. Questo processo può richiedere diverse fasi di macinazione per ottenere la consistenza desiderata.
- Setacciatura. La polvere di pomodoro viene setacciata per rimuovere eventuali pezzi grossolani e garantire una granulometria uniforme del prodotto finale.
- Controllo Qualità. Prima del confezionamento, la polvere di pomodoro viene sottoposta a controlli di qualità per assicurare che soddisfi gli standard di sapore, colore e purezza.
Il pomodoro (Solanum lycopersicum) è uno dei vegetali più diffusi al mondo con 150 milioni di tonnellate prodotte nel 2020.
Al primo posto per la produzione c'è la Cina, seguita da Stati Uniti, Turchia e Messico.
Joseph Campbell ha prodotto la prima zuppa di pomodoro nel 1897.
La prima ricetta sul pomodoro è attribuita a Maria Parloa nel suo libro Appledore Cook del 1872.
Il pomodoro è ricco di vitamina A e C e di licopene , il pigmento che lo fa diventare rosso e che viene studiato per la prevenzione di molti tipi di tumore, in quanto ha proprietà antiossidanti.
E' indicato da molti studi come prevenzione per il tumore alla prostata (1).
Contenuto di carotenoidi nel pomodoro
Pomodoro studi
Bibliografia____________________________________________________________________
(1) Patade VY, Meena H, Grover A, Gupta SM, Nasim M. Containment evaluation, cold tolerance and toxicity analysis in Osmotin transgenic tomato (Solanum lycopersicum L. cv. Pusa Ruby). Biotech. 2018 Oct;8(10):410. doi: 10.1007/s13205-018-1432-7.
Abstract. The present study reports engineered cold tolerance and toxicity analysis in genetically modified tomato (Solanum lycopersicum L. cv. Pusa Ruby) developed through constitutive over expression of Nicotiana tabacum Osmotin gene. Rate of seed germination, seedling establishment and growth remained unaffected in the transgenic tomato in response to a low temperature (15 °C) treatment, but were significantly (P ≤ 0.05) reduced in the wild type. At reproductive stage, the wild type plants failed to recover at the low temperature (4.0 °C) treatment for 10 days but the transgenic plants survived successfully without any leaf senescence or other visible chilling injury symptoms. The quantitative transcript expression analysis confirmed up regulation of the transgene by 55% in the transgenic plants on cold treatment for 2 h whereas, the transcripts were not detected in the wild type. Containment evaluation under normal environmental conditions revealed similar morphology in both the transgenic and wild type tomato plants however an average fruit yield was higher in the transgenic plants (725.91 ± 39.27 g) than the wild type (679.84 ± 28.80 g). The composition of mature fruits in terms of element content was at par in both the transgenic and wild type except significantly higher Ca and Mg contents in the transgenic fruits than that of the wild type. Further, acute and sub-acute toxicity tests conducted in the adult female Wister rats revealed no mortality or significant changes in general and psychological behaviour, at par food intake and body weight and, normal biochemical, and hematological parameters for animals fed with the wild type or transgenic tomato fruits as compared to the control group, confirming its safety for animal consumption.
(2) Nishimura M, Tominaga N, Ishikawa-Takano Y, Maeda-Yamamoto M, Nishihira J. Effect of 12-Week Daily Intake of the High-Lycopene Tomato (Solanum Lycopersicum), A Variety Named "PR-7", on Lipid Metabolism: A Randomized, Double-Blind, Placebo-Controlled, Parallel-Group Study. Nutrients. 2019 May 25;11(5). pii: E1177. doi: 10.3390/nu11051177.
Abstract. Tomato (Solanum lycopersicum) is a rich source of lycopene, a carotenoid that confers various positive biological effects such as improved lipid metabolism. Here, we conducted a randomized, double-blind, placebo-controlled, parallel-group comparative study to investigate the effects of regular and continuous intake of a new high-lycopene tomato, a variety named PR-7, for 12 weeks, based on 74 healthy Japanese subjects with low-density lipoprotein cholesterol (LDL-C) levels ≥120 to <160 mg/dL. The subjects were randomly assigned to either the high-lycopene tomato or placebo (lycopene-free tomato) group. Each subject in the high-lycopene group ingested 50 g of semidried PR-7 (lycopene, 22.0-27.8 mg/day) each day for 12 weeks, while subjects in the placebo group ingested placebo semidried tomato. Medical interviews were conducted, vital signs were monitored, body composition was determined, and blood and saliva samples were taken at weeks 0 (baseline), 4, 8, and 12. The primary outcome assessed was LDL-C. The intake of high-lycopene tomato increased lycopene levels in this group compared to levels in the placebo group (p < 0.001). In addition, high-lycopene tomato intake improved LDL-C (p = 0.027). The intake of high-lycopene tomato, PR-7, reduced LDL-C and was confirmed to be safe.
(3) Salem S, Salahi M, Mohseni M, Ahmadi H, Mehrsai A, Jahani Y, Pourmand G. Major dietary factors and prostate cancer risk: a prospective multicenter case-control study. Nutr Cancer. 2011;63(1):21-7. doi: 10.1080/01635581.2010.516875.
Abstract. The association between diet and prostate cancer (PC) risk, although suggestive, still remains largely elusive particularly in the Asian population. This study sought to further evaluate the possible effects of different dietary factors on risk of PC in Iran. Using data from a prospective hospital-based multicenter case-control study, dietary intakes of red meat, fat, garlic, and tomato/tomato products, as well as thorough demographic and medical characteristics, were determined in 194 cases with the newly diagnosed, clinicopathologically confirmed PC and 317 controls, without any malignant disease, admitted to the same network of hospitals. Odds ratios (ORs) and corresponding 95% confidence intervals (CIs) were obtained after adjustment for major potential confounders, including age, body mass index, smoking, alcohol, education, occupation, family history of PC, and total dietary calories. Comparing the highest with the lowest tertile, a significant trend of increasing risk with more frequent consumption was found for dietary fat (OR: 1.79, 95% CI: 1.71-4.51), whereas inverse association was observed for tomato/tomato products (OR: 0.33, 95% CI: 0.16-0.65). A nonsignificant increase in PC risk was revealed for dietary red meat (OR: 1.69, 95% CI: 0.93-3.06). For garlic consumption, a borderline reduction in risk was observed (OR: 0.58, 95% CI: 0.32-1.01; P = 0.05). In conclusion, our study supports the hypothesis that total fat may increase PC risk and tomatoes/tomato products and garlic may protect patients against PC.
