Pomodori roma (roma tomatoes; Solanum lycopersicum L., sin. Lycopersicon esculentum)

Descrizione

• Varietà “plum”/pelati a frutto allungato, polpa densa e pochi semi, pensata per salse, passate, pelati e conserve.

• Profilo sensoriale: dolce–acidulo equilibrato, umami naturale (glutammato), consistenza carnosa, minor acquosità rispetto ai tondi da insalata.

• Colore rosso brillante a maturazione, buccia sottile facilmente pelabile (dopo scottatura).

Valore calorico (per 100 g di prodotto)

• ~15–25 kcal/100 g (dipende dai solidi solubili–°Brix).

• Indicativamente: acqua ~93–95%, carboidrati ~3–4,5 g (zuccheri ~2,5–3,5 g), fibre ~1–1,5 g, proteine ~0,8–1,2 g, grassi ~0,2 g; sodio naturalmente basso.

Principali sostanze contenute

• Carotenoidi: licopene (marcatore principale), β-carotene.

• Acidi organici: citrico e malico (determinano pH e percezione acida).

• Aminoacidi liberi**/umami: acido glutammico; zuccheri: glucosio/fruttosio (~1:1).

• Fibre/pectine, polifenoli (es. acido clorogenico).

• Minerali (K prevalente) e vitamina C (sensibile al calore).

• Marcatori analitici tipici: °Brix (solidi, spesso 4,5–6,5 per roma), pH (~4,1–4,5), colore (CIE a*), licopene (HPLC), viscosità/Bostwick per salse.

Processo di produzione

• Fresco: raccolta a maturazione tecnica → cernita, calibratura, confezionamento in cassette/vaschette ventilate.

• Pelati/passata/polpa: lavaggio, selezione ottica, scottatura e spellatura, denocciolatura/deseed, triturazione → hot break (inattivazione pectinesterasi) o cold break → concentrazione a °Brix target → hot-fill o retort; sale/acidificante secondo ricetta.

• Pomodori secchi: taglio e essiccazione controllata (aria/sole/forno) → talvolta rinvenimento in olio.

• Tracciabilità e igiene secondo GMP/HACCP con CCP su corpi estranei e trattamento termico.

Proprietà sensoriali e tecnologiche

• Alta resa in polpa e bassa separazione di siero rispetto ad altre tipologie; la gestione hot break migliora corpo/viscosità.

• Pelabilità facile dopo blanching; densità e dolcezza correlate a °Brix e maturazione.

• Colore e aroma sensibili a ossigeno/luce/tempo di cottura (ossidazione carotenoidi, perdita volatili).

Impieghi alimentari

• Passata, polpa, pelati interi, salsa per pasta/pizza, salse pronte (arrabbiata, marinara), conserve e ketchup; pomodori secchi o confit.

• Dosaggi: come base pomodoro anche >50% nelle salse; concentrazioni/tempi di cottura da calibrare in prove pilota per corpo e resa.

Nutrizione e salute

• Basso apporto calorico, fibre e potassio; vitamina C ridotta dalla cottura prolungata.

• La biodisponibilità del licopene aumenta con cottura e grassi (es. olio).

• Valutare sodio nelle conserve pronte; evitare indicazioni salutistiche non autorizzate.

• Possibili sensibilità individuali (reflusso, intolleranze, istamina/liberatori).

Profilo dei grassi

• Grassi totali trascurabili; pattern SFA/MUFA/PUFA in tracce, senza impatto nutrizionale alle porzioni d’uso.

• Nota salute generale: una maggiore quota relativa di MUFA/PUFA rispetto a SFA è in genere favorevole/neutralmente associata ai lipidi ematici.

Qualità e specifiche (temi tipici)

• Fresco: pezzatura, maturazione uniforme, assenza di marciumi/spaccature, fermezza, residui entro limiti.

• Trasformati: °Brix (es. passata 8–12°Bx, concentrati ben più alti), pH, viscosità (Bostwick), colore a*, seeds/peel (limiti), muffe (mold count), NaCl dichiarato, sterilità commerciale.

• Metalli/pesticidi conformi; corpi estranei assenti.

Conservazione e shelf-life

• Fresco: evitare frigo prolungato (i pomodori sono sensibili al freddo); conservare idealmente a 12–15 °C; una volta tagliati, refrigerare e consumare in 1–2 giorni.

• Conserve shelf-stable: luogo fresco/asciutto/buio, 18–24 mesi da chiuso; dopo apertura frigo e consumo in 3–5 giorni.

• Pomodori secchi: in olio, frigo dopo apertura; in secco, ambiente asciutto e buio. Applicare FIFO.

Allergeni e sicurezza

• Il pomodoro non è allergene maggiore UE, ma esistono allergie/LTP-sindrome in soggetti predisposti.

• Gestire CCP su trattamento termico, vuoto/chiusure, metalli; preferire imballi BPA-NI dove richiesto.

Funzioni INCI in cosmesi

• Denominazioni: Solanum Lycopersicum (Tomato) Fruit Extract, Solanum Lycopersicum (Tomato) Seed Oil (da sottoprodotti).

• Ruoli: antioxidant (licopene), skin conditioning, leggera astringenza; valutare stabilità colore/ossidativa e potenziale sensibilizzazione.

Troubleshooting

• Salsa “acquosa”/separazione di siero: scegliere roma alto °Brix, hot break, maggiore riduzione, eventuale setaccio fine.

• Acidità troppo spiccata: più cottura per dolcezza naturale, pinch di zucchero, blend con lotti più dolci; in casi estremi bicarbonato micro-dose (attenzione all’aroma).

• Amaro/metallico: eccesso di semi/bucce → deseed/peel accurati; evitare sovraestrazione.

• Colore spento: ridurre ossidazione (circuito chiuso, min. aria), usare vetro scuro, limitare tempi/temperature.

Sostenibilità e filiera

• Filiera con uso efficiente dell’acqua e pratiche IPM; valorizzazione scarti (bucce/semi) per estratti di licopene e olio di semi.

• In stabilimento: gestione reflui verso target BOD/COD, recupero energetico su evaporazioni, imballi riciclabili; tracciabilità GMP/HACCP.

Conclusione
I pomodori roma offrono polpa densa, alto rendimento e stabilità in cottura, ideali per salse e conserve. La selezione della materia prima (°Brix, maturazione) e una corretta ingegneria di processo (hot/cold break, riduzione, confezionamento) assicurano prodotti costanti, sicuri e sensorialmente ricchi.

Mini-glossario

• °Bx — gradi Brix: stima dei solidi solubili (zuccheri/solidi); correlato a corpo e dolcezza.

• pH — acidità: per roma tipicamente ~4,1–4,5; guida sicurezza e gusto.

• HPLC — high-performance liquid chromatography: titola licopene e altri marker.

• Bostwick — consistometro per viscosità/scorrimento delle salse.

• SFA — grassi saturi: in eccesso possono aumentare LDL; qui tracce.

• MUFA — grassi monoinsaturi (es. oleico): in genere favorevoli/neutralmente associati ai lipidi ematici; tracce nel pomodoro.

• PUFA — grassi polinsaturi (n-6/n-3): benefici se bilanciati; tracce.

• ALA — acido α-linolenico (n-3): tracce; rilevanza bassa.

• EPA/DHA — n-3 a lunga catena dei pesci; assenti nel pomodoro.

• TFA — grassi trans: evitare quelli industriali; assenti in questa materia prima.

• MCT — trigliceridi a media catena: non caratteristici del pomodoro.

• GMP/HACCP — good manufacturing practice / hazard analysis and critical control points: sistemi igienico–preventivi con CCP.

• BOD/COD — domanda biochimica/chimica di ossigeno: indicatori dell’impatto dei reflui.

• FIFO — first in, first out: rotazione scorte che usa prima i lotti più vecchi.

Studies

The tomato is rich in vitamins A and C and lycopene , the pigment that turns it red and is being studied for the prevention of many types of cancer, as it has antioxidant properties.

It is referred to by many studies as a prevention for prostate cancer (1).

Tomato varieties are many, including: Solanum arcanum, Solanum cheesmaniae, Solanum chilense, Solanum chmielewskii, Solanum corneliomuelleri, Solanum galapagense, Solanum habrochaites, Solanum huaylasense, Solanum neorickii, Solanum pennelli, Solanum perivianum, Solanum pimpinellifolium.

Carotenoid content in tomato

GMO tomatoes. Tomatoes have also been genetically modified, but European legislation requires that the term GMO be indicated on the label. There is no distinction in the USA. In terms of the components contained in the transgenic tomato Calcium and Magnesium are more abundant than the natural tomato.

Tomato studies

Health Benefits

Tomatoes have been associated with various health benefits, including the prevention of chronic diseases such as cancer, cardiovascular, and neurodegenerative diseases. The presence of antioxidants like lycopene plays a key role in these benefits.

Tomatoes have been associated with various health benefits, including the prevention of chronic diseases such as cancer, cardiovascular and neurodegenerative diseases. The presence of antioxidants such as lycopene plays a key role in these benefits.

Tomatoes are rich in vitamins A and C and lycopene, the pigment that produces the characteristic red coloring and is being studied for the prevention of many types of cancer, as it has antioxidant properties and plays a protective role for cardiovascular disease (1).

It is indicated by many studies as a prevention for prostate cancer (2), inhibits serum lipid peroxide production by improving the lipid profile (3)

References____________________________________________________________________

(1) Przybylska S, Tokarczyk G. Lycopene in the Prevention of Cardiovascular Diseases. Int J Mol Sci. 2022 Feb 10;23(4):1957. doi: 10.3390/ijms23041957. PMID: 35216071; PMCID: PMC8880080.

Abstract. Cardiovascular diseases (CVDs) are the leading cause of human mortality worldwide. Oxidative stress and inflammation are pathophysiological processes involved in the development of CVD. That is why bioactive food ingredients, including lycopene, are so important in their prevention, which seems to be a compound increasingly promoted in the diet of people with cardiovascular problems. Lycopene present in tomatoes and tomato products is responsible not only for their red color but also for health-promoting properties. It is characterized by a high antioxidant potential, the highest among carotenoid pigments. Mainly for this reason, epidemiological studies show a number of favorable properties between the consumption of lycopene in the diet and a reduced risk of cardiovascular disease. While there is also some controversy in research into its protective effects on the cardiovascular system, growing evidence supports its beneficial role for the heart, endothelium, blood vessels, and health. The mechanisms of action of lycopene are now being discovered and may explain some of the contradictions observed in the literature. This review aims to present the current knowledge in recent years on the preventive role of lycopene cardiovascular disorders.

(2) 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.

(3) 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.  Nishimura M, Tominaga N, Ishikawa-Takano Y, Maeda-Yamamoto M, Nishihira J.  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.

(4) Salehi B, Sharifi-Rad R, Sharopov F, Namiesnik J, Roointan A, Kamle M, Kumar P, Martins N, Sharifi-Rad J. Beneficial effects and potential risks of tomato consumption for human health: An overview. Nutrition. 2019 Jun;62:201-208. doi: 10.1016/j.nut.2019.01.012. Epub 2019 Jan 25. PMID: 30925445.

Przybylska S, Tokarczyk G. Lycopene in the Prevention of Cardiovascular Diseases. Int J Mol Sci. 2022 Feb 10;23(4):1957. doi: 10.3390/ijms23041957. 

Abstract. Cardiovascular diseases (CVDs) are the leading cause of human mortality worldwide. Oxidative stress and inflammation are pathophysiological processes involved in the development of CVD. That is why bioactive food ingredients, including lycopene, are so important in their prevention, which seems to be a compound increasingly promoted in the diet of people with cardiovascular problems. Lycopene present in tomatoes and tomato products is responsible not only for their red color but also for health-promoting properties. It is characterized by a high antioxidant potential, the highest among carotenoid pigments. Mainly for this reason, epidemiological studies show a number of favorable properties between the consumption of lycopene in the diet and a reduced risk of cardiovascular disease. While there is also some controversy in research into its protective effects on the cardiovascular system, growing evidence supports its beneficial role for the heart, endothelium, blood vessels, and health. The mechanisms of action of lycopene are now being discovered and may explain some of the contradictions observed in the literature. This review aims to present the current knowledge in recent years on the preventive role of lycopene cardiovascular disorders.