Nutritional enhancement of processed tomatoes through sustainable cultivation with effective microorganisms
Tomatoes play a pivotal role in the Mediterranean diet and are of substantial significance in the Italian agro-food industry, particularly in the production of industrially processed products. This study investigates the application of Effective Microorganisms (EM) technology for tomato cultivation, aiming to augment the nutritional quality of processed tomatoes within the paradigm of sustainable agricultural practices. Eight samples of preserved tomatoes, cultivated with and without EM technology, underwent analysis for antioxidant activity (ABTS and DPPH assays) and total polyphenol content (Folin-Ciocalteu method) to assess the effects of the corroborant on the final products. The examination of the nutritional profile of industrially processed tomatoes grown with EM technology revealed a marked improvement in antioxidant activity, particularly in the lipophilic extract (p < 0.05), and for the majority of samples also in the methanolic extract (p < 0.05). Most samples also showed a notable increase in total polyphenol content, with statistically significant differences in several cases (p < 0.05).Food safety analyses, including genotoxicity (Vicia faba Micronucleus test) and residual metals/pesticides, were implemented on EM-treated samples, which are the primary focus of this study, considering the intended use of the samples for food production. The results confirmed the safety of the EM-treated products for human consumption. Combined with the enhanced nutritional profile, these findings underscore the potential of EM technology to improve the quality of industrially processed tomatoes, promoting a shift towards sustainable and nutritionally enriched agricultural practices.
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