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Valorisation of Wasted Immature Tomato to Innovative Fermented Functional Foods

2023-04-04Artigo científico Acesso aberto
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dc.contributor.authorPereira, Nélson
dc.contributor.authorFarrokhi, Mahsa
dc.contributor.authorVida, Manuela
dc.contributor.authorLageiro, Manuela
dc.contributor.authorRamos, Ana Cristina
dc.contributor.authorVieira, Margarida C.
dc.contributor.authorAlegria, Carla
dc.contributor.authorGonçalves, Elsa M.
dc.contributor.authorAbreu, Marta
dc.contributor.institutionGeoBioTec - Geobiociências, Geoengenharias e Geotecnologias
dc.contributor.pblMDPI - Multidisciplinary Digital Publishing Institute
dc.date.accessioned2023-07-12T22:19:10Z
dc.date.available2023-07-12T22:19:10Z
dc.date.issued2023-04-04
dc.descriptionFunding Information: This work was supported by national funds from PDR2020-101-031501_59 n°–101 GreenTASTE: “Development of new food products based on unripened industrial tomatoes”. Publisher Copyright: © 2023 by the authors.
dc.description.abstractIn this study, the lactic fermentation of immature tomatoes as a tool for food ingredient production was evaluated as a circular economy-oriented alternative for valorising industrial tomatoes that are unsuitable for processing and which have wasted away in large quantities in the field. Two lactic acid bacteria (LAB) were assessed as starter cultures in an immature tomato pulp fermentation to produce functional food ingredients with probiotic potential. The first trial evaluated the probiotic character of Lactiplantibacillus plantarum (LAB97, isolated from immature tomato microbiota) and Weissella paramesenteroides (C1090, from the INIAV collection) through in vitro gastrointestinal digestion simulation. The results showed that LAB97 and C1090 met the probiotic potential viability criterion by maintaining 6 log10 CFU/mL counts after in vitro simulation. The second trial assessed the LAB starters’ fermentative ability. Partially decontaminated (110 °C/2 min) immature tomato pulp was used to prepare the individually inoculated samples (Id: LAB97 and C1090). Non-inoculated samples, both with and without thermal treatment (Id: CTR-TT and CTR-NTT, respectively), were prepared as the controls. Fermentation was undertaken (25 °C, 100 rpm) for 14 days. Throughout storage (0, 24, 48, 72 h, 7, and 14 days), all the samples were tested for LAB and Y&M counts, titratable acidity (TA), solid soluble content (SSC), total phenolic content (TPC), antioxidant capacity (AOx), as well as for organic acids and phenolic profiles, and CIELab colour and sensory evaluation (14th day). The LAB growth reached ca. 9 log10 CFU/mL for all samples after 72 h. The LAB97 samples had an earlier and higher acidification rate than the remaining ones, and they were highly correlated to lactic acid increments. The inoculated samples showed a faster and higher decrease rate in their SSC levels when compared to the controls. A nearly two-fold increase (p < 0.05) during the fermentation, over time, was observed in all samples’ AOx and TPC (p < 0.05, r = 0.93; similar pattern). The LAB97 samples obtained the best sensory acceptance for flavour and overall appreciation scores when compared to the others. In conclusion, the L. plantarum LAB97 starter culture was selected as a novel probiotic candidate to obtain a potential probiotic ingredient from immature tomato fruits.en
dc.description.versionpublishersversion
dc.description.versionpublished
dc.format.extent17
dc.format.extent2257194
dc.identifier.doi10.3390/foods12071532
dc.identifier.issn2304-8158
dc.identifier.otherPURE: 65992111
dc.identifier.otherPURE UUID: 000b4e4b-3cdf-4130-9eb7-119fd04aa108
dc.identifier.otherScopus: 85152925362
dc.identifier.otherWOS: 000969736000001
dc.identifier.otherPubMed: 37048352
dc.identifier.otherPubMedCentral: PMC10094284
dc.identifier.urihttp://hdl.handle.net/10362/155176
dc.identifier.urlhttps://www.scopus.com/pages/publications/85152925362
dc.language.isoeng
dc.peerreviewedyes
dc.relationinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04035%2F2020/PT
dc.relationGeoBioSciences GeoTechnologies and GeoEngineering
dc.relationCentre for Ecology, Evolution and Environmental Changes
dc.relationLinking Landscape, Environment, Agriculture and Food
dc.subjectlactic acid bacteria
dc.subjectlactic fermentation
dc.subjectLactiplantibacillus plantarum
dc.subjectprobiotic potential ingredient
dc.subjectstarter cultures
dc.subjectWeissella paramesenteroides
dc.subjectFood Science
dc.subjectMicrobiology
dc.subjectHealth(social science)
dc.subjectHealth Professions (miscellaneous)
dc.subjectPlant Science
dc.subjectSDG 8 - Decent Work and Economic Growth
dc.subjectSDG 12 - Responsible Consumption and Production
dc.titleValorisation of Wasted Immature Tomato to Innovative Fermented Functional Foodsen
dc.typejournal article
degois.publication.issue7
degois.publication.titleFoods
degois.publication.volume12
dspace.entity.typePublication
oaire.awardNumberUIDB/04035/2020
oaire.awardNumberUIDB/00329/2020
oaire.awardNumberUIDB/04129/2020
oaire.awardTitleGeoBioSciences GeoTechnologies and GeoEngineering
oaire.awardTitleCentre for Ecology, Evolution and Environmental Changes
oaire.awardTitleLinking Landscape, Environment, Agriculture and Food
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04035%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00329%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04129%2F2020/PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccess
relation.isProjectOfPublication79cbe169-6a63-4f2b-a8f3-2b55bb9abfa4
relation.isProjectOfPublication3cd45581-d3e3-4112-acaf-503a51afecf8
relation.isProjectOfPublicationf7e1bd25-5031-407d-b999-22eb37be1791
relation.isProjectOfPublication.latestForDiscovery79cbe169-6a63-4f2b-a8f3-2b55bb9abfa4

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