Valorization of transgenic Tomaffron-based products enriched in saffron apocarotenoids

Abstract

Saffron spice (Crocus sativus L.) is highly valued for its bioactive apocarotenoids, including crocins, picrocrocin, and safranal, but its commercial production is limited due to labor-intensive cultivation. In this study, Tomaffron, a transgenic tomato-based platform enriched with saffron apocarotenoids, has been processed into different tomato products to assess their suitability as carriers of these valuable apocarotenoids. Their composition, antioxidant capacity, and sensory attributes were analyzed, with particular attention paid to saffron apocarotenoid stability during processing and storage. Tomaffron-processed products retained or increased the levels of saffron apocarotenoids, with crocin accumulation remaining stable during storage. Picrocrocin and safranal levels remained stable or increased, and sensory tests confirmed that these products replicated the saffron-like flavor. This work highlights the potential of Tomaffron for delivering saffron apocarotenoids in stable, ready-to-consume food matrices. These findings support the feasibility of developing functional food prototypes enriched in valuable plant secondary metabolites using metabolic engineering.