Will tomato become the super source of natural food color, over shadowing its food value?

Fertilizers provide the backbone to modern agriculture and if world is still able to provide food to every denizen on this planet, thanks must go to the modern technology of food production. Yield of crops keeps growing without the need to expand cultivated areas. The success of the green revolution in India that enabled the country to become food self sufficient, was also possible by massive use of chemical fertilizers, that too at heavily subsidized price to the farmers by the government. After plateauing of the yield through chemical fertilizers, scientists zeroed on biotechnology processes like tissue culture and genetic engineering to further boost production though it is questionable whether these new techniques could really increase land productivity. Horticulture also followed the same route of chemical fertilizers and achieved high productivity over the years with many fruits and vegetables. After achieving increased productivity, most research developments concentrated on product quality suitable for the processors to provide better shelf life, reduction of handling wastage and adapting them to highly automated machines with huge through put capacity. Tomato is one fruit or call it a vegetable which has seen many developments in the hands of scientists since it is liked and used universally world over. Whether it is the intensity of color, firmness of the fruit or extended shelf life, tomato stands out as an unparalleled success to the scientists. 

Globally tomato production is estimated at about 165 million tons (mt) major producing countries being China (50 mt) and India (18 mt). Of course it is produced in every nook and corner of the world as it is a simple crop  that can be raised easily. There are about 7500 varieties of tomato with varying features and characteristics requiring different agroclimatic conditions though primarily it is a crop doing well in warmer climates. Surprisingly Netherlands and Iceland stand out among tomato producers boasting of yield as high as 476 t/ha and 429 t/ha while the global average yield is reported to be just 33.6 t/ha. This fruit is consumed in a variety of ways directly as well as in commercial products, most important ones being sauces, ketchup and paste. Use in different dishes and as a salad component also is substantial. The multitude of varieties evolved were based on conventional hybridization technology. Application of genetic engineering technology was attempted during the last three decades but without much success. The most "notorious" attempt, if one can call it, was to create a variety of tomato that can last long and can be handled with least damage through GMO technology. This effort ending up in the commercial development of the Flavr Savr brand in early nineties which conked out in the market.

Horticulturists must be given credit for developing new varieties through traditional breeding techniques with high color intensity as the lycopene content became a crucial issue in valuing the crop. Lycopene is important for both the consumer as well as the industry from health and value addition angles respectively. There was a time when synthetic colors predominated the market for supply to the food industry to manufacture a variety of food products with different bright and attractive colors with high consumer appeal. Then started the decline of synthetic colors with practically every one of them implicated in adverse health conditions for human beings through sustained use. Though the safety authorities tried to handle this emotional issue by progressively lowering the limit of use for these chemicals, eventually many of them exited from the safe color list during the last 3 decades. To day color additives are mostly derived from natural plant materials like safflower, blue grape, turmeric, hibiscus, tomato, carrots etc. Thus tomato color intensity is an important criterion for use in the edible natural color extraction.

It is against this background one has to view the recent attempt by a group of scientists in the US to develop newer techniques at the production level in the fields to enhance color of tomato. The new technique  involves the use of nano technology for delivering the most important mineral nutrient Zinc in a far superior way and increase the light capturing ability of green plants to boost the metabolic machine in the plant. Zinc is known to be an important micro nutrient for plants as it is involved in functioning of several critical enzyme systems related to growth but the efficiency of absorption through the root system from fertilizers applied to the land is considered very inefficient due to which plant metabolism is not fully functional to realize the potentials of growth it is capable of. Similarly the process of photosynthesis is one of the most inefficient one with the plants chlorophyll barely able to capture a fraction of the energy from the sun. The scientists discovered that infusing platinum into the plant can boost photosynthesis very significantly leading to spurt in growth. Based on these findings these scientists devised nano particle preparations which were found to deliver both zinc as well as platinum to the plant through foliar spray. 

When a plant needs nutrients it signals the soil about its needs and unfortunately the soil cannot deliver these nutrients in a way plant can assimilate. Here is where the ingenuity of the plant comes into play. It secretes its weapon in the form of enzymes to convert the fertilizer into actively usable nutrients in cooperation with a multitude of soil bacteria. But a typical plant can only absorb about 20 percent of the nutrients applied through soil through its root net work with the remainder either forming tough stable complexes with soil constituents or being washed away with water through runoffs Thus the nutrients are available to plants to a limited extent. If the new claims are proved true, the plants treated with the aerosol nanoparticles produce almost 82 percent more fruit by weight than untreated plants while these tomatoes had an increase lycopene content between 80 and 113 percent. It may be recalled that lycopene is a proven antioxidant that gives tomatoes and many red fruits and vegetables their red color with numerous studies linking it to reduced risk of cancer, though such claims are still to approved by the health authorities both in the US and the EU.

Though nano technology is a relatively new technology with great potential in almost all fields of human activity, there is some reservation in unleashing this technology in food and pharmaceutical fields. The obvious reason is the uncertainties surrounding its adverse impact on human health as nano sized particles are capable of by passing the human metabolic system and get into the body through physical absorption and circulation. So far no country has cleared use of nano technology in these areas for this reason. In the above studies also there is no clarity whether some of the nano particles sprayed on the plant leaves will end up in the fruits and there could be especially concern regarding the fate of platinum which is a heavy metal. Also the study has only indicated the yield increase in terms of percentage without revealing the figures of yield in the control plants. Whether the new technique can match the yields reported by giants like Netherlands and Iceland is some what doubtful. But even if it can raise the global average of just 33.6 t/ha significantly tomato industry can be expected to get a substantial lift in the coming years.

V.H.POTTY
http://vhpotty.blogspot.com
http://foodtechupdates.blogspot.com

THE "SALSA"-A SAUCE, DIP OR SPREAD?

Except for those who are exposed to Mexican foods, the product going by the name Salsa may be unfamiliar. Though Salsa can also mean the dance that is typically practiced by Cubans, consumers of food who like the Mexican foods can recognize its virtues. Salsa sauce, as it is known to some people, means a salt based sauce prepared from tomato, spices and hot chilli. For Mexicans, Italians and Spanish, Salsa is a part and parcel of their cuisine while Americans use this preparation mostly as a dip for snacks and an accompaniment in meals.

There are many varieties of Salsa evolved over the years in different countries and these include Salsa roja, S.cruda, S.verde, S.negra, S.lacquera, S.ranchera, S. brava, S.guacamole, S.mole, mango salsa, S. mexicana, S.fresca etc which vary from one another based on preparation mode and ingredients used. Raw materials used can include cooked or uncooked tomato chunks, green pepper, onion, garlic, green chilli, red chilli, cilantro, herbs, oil, vinegar, avocado etc in varying proportions. Salsa can be semi-liquid with chunks of tomato and other vegetables and traditionally pestle and mortar system was being used for getting the consistency but modern day blenders are replacing these manual contraptions.

Jarred, canned and bottled Salsa available in many super markets are manufactured in thermal processing facilities with provision to generate temperatures to 80C sufficient to kill all pathogens and confer good shelf life. Fresh Salsa preparations are also offered in super markets and Delis under refrigerated conditions with limited shelf life. Products made with fresh raw materials without heat treatment can be contaminated with bacteria like E.coli, though high acidity does not allow serious pathogenic infection. Mexican restaurants and fast food chains like Taco Bell have been able to popularize Salsa which is reported to be out selling even the ubiquitous tomato ketchup in the market. With the opening of the first Taco Bell outlet in Bangalore recently, Indians have an opportunity to taste authentic Salsa under desi environment. How far it will click in India remains to be seen.

Looking at the remarkable success of Salsa, one wonders why there is no attempt to popularize our own Indian chutney preparations internationally. Chutney products based on ground coconut do not have adequate keeping quality but with a little effort it should be possible to evolve products that is universally acceptable as an accompaniment or dip for many ready to eat snacks and meals. Probably it is time that a truly enterprising entrepreneur emerges with vision to establish food joints like Taco Bell but with standardized foods of Indian origin amenable to quick preparation and serving in well designed out lets reflecting the ethos represented by this great country.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

AFTER TOMATO, NOW COMES BANANA-THE HEALTH"EUPHORIA"

Tomato fruit received a boost recently by the discovery that it can be a source of valuable nutraceutical substance extracted and purified from the outer gel like coating of the seed. Now comes the news that Lectin from Banana can be used to counteract spread of HIV infection and minimize incidence of Acquired Immunity Deficiency Syndrome (AIDS) in humans. If sufficient supporting evidence is forth coming from this discovery, many food materials, especially fruits, vegetables and spices are going to be of relevance to the pharmaceutical industry in coming years.

The story of Tomato is very interesting as consuming whole tomato as part of a regular diet does not confer any special health benefit though it is a good source of Vitamin C and antioxidants. Tomato as a part of the vegetable intake compliments the virtues of other vegetables collectively in ensuring normal health without any deficiency disorders. But the purified fraction of Tomato seed extract, with aspirin-like activity, keeps blood thin just like aspirin which is taken regularly in small doses by millions of people to prevent platelet aggregation and consequent myocardial infarction. Where Tomato extract excels aspirin is in preventing gastro intestinal injury and consequent intestinal bleeding commonly encountered amongst aspirin consumers. Added to this is its claimed effectiveness against Deep Vein Thrombosis and Triglyceride deposits in arteries. Most interestingly the claimed benefit from the fractionated preparation of tomato seed is not available by consuming fresh tomatoes in regular diets. Probably the rationale is that the gel like seed coating is not digestible in human GI system.

All plant materials contain Lectins which are proteins or glycoproteins with specific biological function assigned to them by nature. They have active sites that can bind sugars and sugar derivatives through which they identify foreign invaders like a virus and attach themselves to such pathogens to prevent access to human cells. Lectins are present in food grains including legumes, dairy products in significant concentrations. One of the most renowned (for wrong reason) examples of a Lectin is Ricin, extracted from Castor seed and reported to have been used during the last world war as a part of the biological warfare. Ricin at concentrations as low as 500 ug in the air can cause breathing problem with lethal consequences. Though food grains like wheat and soybean contain toxic lectins, they are destroyed mostly during processing and thermal treatment.

That toxicity of Lectins can be gainfully exploited for beneficial purpose has been proved by the studies on banana Lectin which has two characteristic primary sites that can bind the sugar moiety in viral particles disabling it from entering into the host cells in human beings. Lectins, being proteins, can be isolated through many biotechnological methods like chromatography of different types and such pure preparations are considered effective against the much dreaded AIDS. Present anti-viral drugs like T-20 and Maraviroc are often ineffective against this virus when continuous mutation occurs. Banana Lectin was found to have virocidal effect and its regular use can prevent this sexually transmitted disease with high degree of success. According to the claims by the discoverers even at 20% coverage of vulnerable population and with 60% efficiency, Banana Lectin can prevent up to 2.5 million new cases of AIDS in the world every year.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

THE "ROCK" TOMATO-ANOTHER GM "CONTROVERSY" IN THE MAKING

In a front page splash a local news paper in Bangalore informs its readers that Indian scientists have achieved a break through in delaying the ripening of Tomato and allow it to stay "fresh" for 45 days. Consumers know that tomato is a highly perishable vegetable crop that has very limited life and hence must be consumed within a couple of days after purchase. The very basis of the tomato processing industry is this inevitable fact and products like puree, paste, canned chunks etc were developed to make tomato available through out the year. The seasonality and perishability of tomato cause enormous economic hardship to growers who have had to forgo harvesting some time because of extremely low prices in the market at the peak of the season which would not be able to cover even the labor cost incurred for harvesting. There fore the news about the new strain of tomato must have been soothing to their ears.

When the reader strains to know further about the details of this so called "break through" from the news coverage in the above paper, it turns out to be an obituary for one of the scientists who was involved in the early stages of research on this project. It leaves a bad taste in the mouth to invoke the memory of a scientist who died of cancer 8 years ago and whoever wrote this piece must have done not to eulogize the departed soul but with some ulterior motives. The development of techniques to delay ripening of fruits in general has been an area of interest in many countries, especially for high cost fruits of commercial value and many fruit orchards in the west use chemicals for achieving the same goal.

Advances made in molecular biology have enabled man to peep into the genomic profiles of many plants, animals and even human beings in great details and to day's GM foods are the out come of successes achieved in the field. Whether humans have crossed the limit in using genetic information for creating "Frankenstein" in the form of new crop and animal variants

with unpredictable consequences, only time can say. Present raging controversy about Bt Brinjal is an apt example as to how a new variant created through genetic engineering has become so divisive splitting the country into two polarized camps. Interestingly the claimants for credit in developing this variant are far and few since no one wants to be in the lime light for wrong reasons.

In the case of the "rocky" tomato or "dead" tomato, as some readers of the above paper referred to this new variety, it is claimed to have been developed by JNU scientists, the work was going on for the last one decade and it has not yet reached a stage for referring to the GEAC of GOI for mandatory approval, let alone commercialization. It is puzzling why all of a sudden some one has to stake claim now for credits on behalf of a scientist who worked with the project team 8 years ago and who died in 2002. By raising this question it is not the intention of this Blogger to belittle the work of the late scientist cited by the paper who was well known to him but to highlight the mad pursuit of rewards and recognition that is prevalent to day amongst the scientific community whether really deserving or not.

After the "projectization" concept was introduced in public funded research programs, officially constituted teams consisting of scientists, assistants and helpers are supposed to carry out R & D projects with well defined goals and time frame. Unlike universities where research fellows and professors shoulder the R & D responsibility and share the credits, such system cannot work effectively due to logistical and practical reasons. If maximum cooperation and optimum inputs are to be marshaled, many scientists from different disciplines will have to be involved and results arising out of such endeavor will be to the credit of the institution where the work has been carried out successfully. It is the internal rewarding system like monetary compensation or promotion that should offer adequate appreciation of the work by those contributing to the success. Real scientists can never flourish by seeking publicity through "articulated" publication of their accomplishments with bloated claims, splashing their photographs in "friendly" print media circles, delivering key note addresses in irrelevant forums or collecting questionable prizes and awards through unfair means! Here are prayers for the departed soul on whose name the present controversy is being raked up.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

NEGATIVE IMPACT OF FOOD TECHNOLOGY-THE TOMATO STORY

By products and waste materials from the food processing industry can be a money spinner if they are appropriately utilized using newer knowledge and technologies. One of the classical examples is production of pectin, essential oils and dietary fiber from citrus wastes. There are many other phytochemicals and biologically active substances derived from food materials having health promoting properties. These include Tocopherol from wheat germ, dietary fiber from cereal bran fractions, protease enzyme bromalin from pine apple core, pectin from apple pomace, triacontanol from sugarcane mud, caffeine from tea waste, protein isolates from deoiled residues of soybean and peanut, chitin and chitosan from shrimp waste, fish protein isolate from trash fish, gelatin from slaughter house waste and many others.

Tomato is a fruit used as a vegetable mainly because of the low sugar content and it is consumed both in fresh as well as processed forms. It happens to be one of the important components in salads and over the years revolutionary developments have taken place in evolving fruits with more flesh and color, special qualities that endear it to consumers of salads. Of the world production of 126 million tons (mt), India accounts for only 8.6 mt while China, the top producer recorded an out put of 33.7 mt. Considerable gap exists between home grown and commercial varieties with latter focusing on qualities like consistent size and shape, disease and pest resistance, amenability for mechanized harvesting, suitability for packing and distribution before fully ripening etc. Tomato varieties are now available with double the vitamin C, 40 times more vitamin A, high levels of anthocyanins and 2-4 times more lycopene compared to that in traditional varieties. Tomato contains over 80 nutrients beneficial to humans.

Lycopene is one of the most studied components in Tomato as it has been found to have a vital role in protecting humans from various types of cancer including colorectal, prostate, breast, endometrial, lung and pancreas. Being a powerful antioxidant it has the ability to protect living cells and other structures in the body from oxygen damage and maintain DNA integrity in white blood cells. Lycopene is also believed to be able to activate cancer preventing Phase II enzymes. There is another view which gives credit to other components present in tomato along with lycopene for the anticancer activity of the fruit. Lycopene is also linked to improved skin health by virtue of its ability to protect against undesirable UV ray exposure.

The observation that tomato paste from whole tomato is more beneficial compared to that made from peeled fruit implicated that peel might have the active principles in greater concentration than in the edible portion. 75% more lycopene and 41% more beta carotene are absorbed from whole tomato paste compared to that from peeled tomato paste. Peel contains about 100.8 gm of proteins, 256.4 gm of ash, 299.4 gm of acid detergent fiber per kg and 734 micro gram of lycopene per gm of the peel on dry weight basis. High ash content reported here is due to lye peeling commonly employed for removing the peel portion by the processing industry. Peel is also a source of lutein, beta carotene, cis-beta carotene. Presence of the flavonols Quercitin and Kaempferol, about 5-10 mg per kg of peel on fresh weight basis, is responsible for the cardioprotective role attributed to tomato. According to industry estimates, waste generated containing peel and the seeds can account for as much as 40% of the fresh fruit processed which cannot not be considered insignificant. Here is a typical case where the technology for processing tomato is skewed to deprive the processed products of most healthy nutrients which escape through the waste that are discarded!

Successful extraction technology for lycopene recovery from tomato waste can significantly improve the economic aspects of tomato industry besides making available one of the most potent antioxidants for formulating health supplements. Treatment with commercial enzymes like pectinase, cellulase and hemicellulases followed by extraction with solvents like hexane, ethyl acetate or mixtures of hexane, acetone and ethanol can achieve recovery as high as 77-88% of the lycopene present in the peel. Supercritical fluid extraction with CO2 also gives comparatively purer fraction of lycopene in significant yields. Development of a pill based on lycopene extracted from tomato waste, milk powder and soy protein isolate by UK scientists for protection against heart attack and stroke seems to have opened the door for marketing such products for the benefit of consumers vulnerable to such disorders. It is claimed that the lycopene tablet is much more effective than statins in controlling cholesterol and triglyceride levels in the blood and prevent damage to arteries. The multibillion dollar statin industry may frown upon such a development but a natural pill like the one above is certainly preferable to synthetic drugs. Tomato may even become more useful as a health protecting commodity than as a food, if the claims of the virtues attributed to it are confirmed by scientific field trials.

V.H.POTTY
http://vhpotty.blogspot.com/