Abstract
This study aimed to enhance the shelf life of tomatoes by applying a nanoemulsion-based edible coating formulated with Persian gum (2 % w/w), sesame protein isolate (2 % w/w), and tomato pomace extract (TPE) at concentrations of 1, 3, and 6 % (w/w). TPE has a notable total phenolic content of 18.32 ± 0.42 mg GAE/g and total flavonoid content of 11.12 ± 0.35 mg quercetin equivalents (QE)/g. Tomatoes coated with TPE-enhanced nanoemulsions based on Persian Gum (PG)/Sesame Protein Isolate (SPI) and stored at 4 and 25 °C for 17 days showed significant improvements in quality retention compared with uncoated controls. Weight loss was reduced by up to 40 % at 4 °C (from 7.85 % in controls to 5.04 % in the sample coated with a 2 % coating containing 6 % extract and stored at 4 °C (4COT6), and by approximately 39 % at 25 °C (from 13.07 to 7.98 %). Vitamin C retention was also notably higher in coated samples, with 4COT6 maintaining 17.33 mg/100 g compared to 8.77 mg/100 g in controls. These findings highlight the potential of valorizing tomato-processing by-products into functional coating systems and demonstrate a promising, natural, and scalable approach to reducing postharvest losses. • PG/SPI–TPE coatings showed dose-dependent quality effects. • Tomato pomace extract enhanced antioxidant and antimicrobial protection. • Higher TPE levels (3–6%) improved barrier and antimicrobial activity. • The 6% TPE coating reduced weight loss and preserved vitamin C. • Protein–polysaccharide networks delayed ripening at 4 and 25 °C.
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Claims 10
Claim · model-written summary
Tomato pomace extract contained 18.32 ± 0.42 mg GAE/g total phenolics.
- Taxon
- tomatoes
Solanum lycopersicumt0 - Outcome
- total phenolic contente0
- Value
- 18.32 ± 0.42 mg GAE/ge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“tomatoes”
e0“TPE has a notable total phenolic content of 18.32 ± 0.42 mg GAE/g”
Claim · model-written summary
Tomato pomace extract contained 11.12 ± 0.35 mg quercetin equivalents (QE)/g total flavonoids.
- Taxon
- tomatoesSolanum lycopersicumt0
- Outcome
- total flavonoid contente0
- Value
- 11.12 ± 0.35 mg quercetin equivalents (QE)/ge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“tomatoes”
e0“total flavonoid content of 11.12 ± 0.35 mg quercetin equivalents (QE)/g”
Claim · model-written summary
Coated tomatoes had significantly improved quality retention after 17 days at 4 and 25 °C compared with uncoated controls.
- Taxon
- TomatoesSolanum lycopersicume0
- Treatment
- TPE-enhanced nanoemulsionse0
- Outcome
- quality retentione0
- Direction
- improvementse0
- Qualifier
- 4 and 25 °C for 17 dayse0
- Comparator
- uncoated controlse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Tomatoes coated with TPE-enhanced nanoemulsions based on Persian Gum (PG)/Sesame Protein Isolate (SPI) and stored at 4 and 25 °C for 17 days showed significant improvements in quality retention compared with uncoated controls”
Claim · model-written summary
At 4 °C, the 6% extract coating reduced tomato weight loss by up to 40%, from 7.85% to 5.04%.
- Taxon
- tomatoesSolanum lycopersicumt0
- Treatment
- a 2 % coating containing 6 % extracte0
- Outcome
- Weight losse0
- Direction
- reducede0
- Value
- 40 %e0
- Qualifier
- 4 °Ce0
- Comparator
- controlse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“tomatoes”
e0“Weight loss was reduced by up to 40 % at 4 °C (from 7.85 % in controls to 5.04 % in the sample coated with a 2 % coating containing 6 % extract and stored at 4 °C (4COT6)”
Claim · model-written summary
At 25 °C, coating reduced tomato weight loss by approximately 39%, from 13.07 to 7.98%.
- Taxon
- tomatoesSolanum lycopersicumt0
- Treatment
- TPE-enhanced nanoemulsionse0
- Outcome
- Weight losse2
- Direction
- reducede2
- Value
- 39 %e1
- Qualifier
- 25 °Ce1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“tomatoes”
e0“Tomatoes coated with TPE-enhanced nanoemulsions based on Persian Gum (PG)/Sesame Protein Isolate (SPI) and stored at 4 and 25 °C for 17 days”
e1“by approximately 39 % at 25 °C (from 13.07 to 7.98 %)”
e2“Weight loss was reduced by up to 40 % at 4 °C (from 7.85 % in controls to 5.04 % in the sample coated with a 2 % coating containing 6 % extract and stored at 4 °C (4COT6)”
Claim · model-written summary
The 4COT6 coating retained 17.33 mg/100 g vitamin C versus 8.77 mg/100 g in controls.
- Taxon
- tomatoesSolanum lycopersicumt0
- Treatment
- 4COT6e0
- Outcome
- Vitamin C retentione0
- Direction
- highere0
- Value
- 17.33 mg/100 ge0
- Qualifier
- 8.77 mg/100 ge0
- Comparator
- controlse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“tomatoes”
e0“Vitamin C retention was also notably higher in coated samples, with 4COT6 maintaining 17.33 mg/100 g compared to 8.77 mg/100 g in controls”
Claim · model-written summary
PG/SPI–TPE coatings showed dose-dependent quality effects.
- Taxon
- tomatoesSolanum lycopersicumt0
- Treatment
- PG/SPI–TPE coatingse0
- Outcome
- quality effectse0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“tomatoes”
e0“PG/SPI–TPE coatings showed dose-dependent quality effects”
Claim · model-written summary
Tomato pomace extract enhanced antioxidant and antimicrobial protection.
- Taxon
- tomatoesSolanum lycopersicumt0
- Treatment
- Tomato pomace extracte0
- Outcome
- antioxidant and antimicrobial protectione0
- Direction
- enhancede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“tomatoes”
e0“Tomato pomace extract enhanced antioxidant and antimicrobial protection”
Claim · model-written summary
Higher TPE levels improved barrier and antimicrobial activity.
- Taxon
- tomatoesSolanum lycopersicumt0
- Treatment
- TPE levels (3–6%)e0
- Outcome
- barrier and antimicrobial activitye0
- Direction
- improvede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“tomatoes”
e0“Higher TPE levels (3–6%) improved barrier and antimicrobial activity”
Claim · model-written summary
Protein–polysaccharide networks delayed tomato ripening at 4 and 25 °C.
- Taxon
- tomatoesSolanum lycopersicumt0
- Outcome
- ripeninge0
- Direction
- delayede0
- Qualifier
- Protein–polysaccharide networkse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“tomatoes”
e0“Protein–polysaccharide networks delayed ripening at 4 and 25 °C”
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