BIBLIOS

Tipo
Artigos em Revista

Tipo de Documento
Artigo Completo

Título
Valorisation of Wasted Immature Tomato to Innovative Fermented Functional Foods

Participantes na publicação
Nelson Pereira (Author)
INSTITUTO NACIONAL DE INVESTIGAÇÃO AGRÁRIA E VETERINÁRIA, I.P.
Mahsa Farrokhi (Author)
UNIVERSIDADE DO ALGARVE
Manuela Vida (Author)
INSTITUTO NACIONAL DE INVESTIGAÇÃO AGRÁRIA E VETERINÁRIA, I.P.
Manuela Lageiro (Author)
INSTITUTO NACIONAL DE INVESTIGAÇÃO AGRÁRIA E VETERINÁRIA, I.P.
Ana Cristina Ramos (Author)
INSTITUTO NACIONAL DE INVESTIGAÇÃO AGRÁRIA E VETERINÁRIA, I.P.
Margarida C. Vieira (Author)
FACULDADE DE CIÊNCIAS E TECNOLOGIA DA UNIVERSIDADE DO ALGARVE
Carla Alegria (Author)
cE3c/FCUL
Elsa M. Gonçalves (Author)
INSTITUTO NACIONAL DE INVESTIGAÇÃO AGRÁRIA E VETERINÁRIA, I.P.
Marta Abreu (Author)
INSTITUTO NACIONAL DE INVESTIGAÇÃO AGRÁRIA E VETERINÁRIA, I.P.

Resumo
In this study, the lactic fermentation of immature tomatoes as a tool for food ingredient production\nwas evaluated as a circular economy-oriented alternative for valorising industrial tomatoes\nthat are unsuitable for processing and which have wasted away in large quantities in the field. Two\nlactic acid bacteria (LAB) were assessed as starter cultures in an immature tomato pulp fermentation\nto produce functional food ingredients with probiotic potential. The first trial evaluated the probiotic\ncharacter of Lactiplantibacillus plantarum (LAB97, isolated from immature tomato microbiota) andWeissella\nparamesenteroides (C1090, from the INIAV collection) through in vitro gastrointestinal digestion\nsimulation. The results showed that LAB97 and C1090 met the probiotic potential viability criterion\nby maintaining 6 log10 CFU/mL counts after in vitro simulation. The second trial assessed the LAB\nstarters’ fermentative ability. Partially decontaminated (110 C/2 min) immature tomato pulp was\nused to prepare the individually inoculated samples (Id: LAB97 and C1090). Non-inoculated samples,\nboth with and without thermal treatment (Id: CTR-TT and CTR-NTT, respectively), were prepared as\nthe controls. Fermentation was undertaken (25 C, 100 rpm) for 14 days. Throughout storage (0, 24,\n48, 72 h, 7, and 14 days), all the samples were tested for LAB and Y&M counts, titratable acidity (TA),\nsolid soluble content (SSC), total phenolic content (TPC), antioxidant capacity (AOx), as well as for\norganic acids and phenolic profiles, and CIELab colour and sensory evaluation (14th day). The LAB\ngrowth reached ca. 9 log10 CFU/mL for all samples after 72 h. The LAB97 samples had an earlier\nand higher acidification rate than the remaining ones, and they were highly correlated to lactic acid\nincrements. The inoculated samples showed a faster and higher decrease rate in their SSC levels when\ncompared to the controls. A nearly two-fold increase (p < 0.05) during the fermentation, over time,\nwas observed in all samples’ AOx and TPC (p < 0.05, r = 0.93; similar pattern). The LAB97 samples\nobtained the best sensory acceptance for flavour and overall appreciation scores when compared to\nthe others. In conclusion, the L. plantarum LAB97 starter culture was selected as a novel probiotic\ncandidate to obtain a potential probiotic ingredient from immature tomato fruits.


Suporte
Foods

Identificadores da Publicação
ISSN - 2304-8158

Editora
MDPI AG



Identificadores do Documento
DOI - https://doi.org/10.3390/foods12071532
URL - http://dx.doi.org/10.3390/foods12071532

Keywords
lactic acid bacteria starter cultures lactic fermentation Lactiplantibacillus plantarum Weissella paramesenteroides probiotic potential ingredient

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