Browsing by Author "Farrokhi, Mahsa"
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- Valorisation of wasted immature tomato to innovative fermented functional foodsPublication . Pereira, Nelson; Farrokhi, Mahsa; Vida, Manuela; Lageiro, Manuela; Ramos, Ana Cristina; Vieira, Margarida; Alegria, Carla; Gonçalves, Elsa M.; Abreu, MartaIn 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.
- Valorization of immature wasted tomatoes to innovative fermented functional foodsPublication . Farrokhi, Mahsa; Vieira, M. M. C.; Abreu, MartaThis study aimed to consolidate a strategy to valorise immature tomato fruit (GT, cv. H1015) through controlled fermentation (use of starter cultures) in producing high-value food products to support circular economy-oriented innovation. The probiotic character of two pure LAB strains, Lactiplantibacillus plantarum (LAB97, isolated from GT) and Weissella paramesenteroides (C1090, INIAV collection), were tested using static in vitro gastrointestinal digestion model (sequential digestion and digestive enzymes). Both LAB strain counts reached ca. 6 log CFU/ml after the in vitro simulation, meeting the viability criterion for potential probiotic capacity. In the evaluation of GT-controlled fermentation, the two starters (per se) and the addition of NaCl (1.5%) were assessed (108 CFU/ml of inoculum, 100 rpm, 20 °C, 14 days). It was concluded that LAB 97 strain was superior to the C1090 strain or spontaneous fermentation because it increased process efficiency (fast acidification) and developed an ingredient with sensory acceptance and probiotic potential (> 7 log CFU/ml). The second approach aimed to evaluate the formulation of a sauce with sensory, nutritional, and probiotic potential based on the combination of fermented GT (LAB 97) with other valuable ingredients (avocado, parsley, and honey). The formula chosen included fermented GT (65%) and a 4:2:1 mixture of these ingredients. Different technological strategies (thermal treatment and non-treatment) were tested to prevent microbial contamination by the additional ingredients and promote the shelf life of the sauce storage. The sauce’s shelf stability samples were evaluated during storage (5 °C, 21 days) concerning several quality attributes (microbial counts, pH, soluble solids content, CIELab, total phenolic content, and antioxidant activity and panel sensory analysis). The viability of a sauce prototype with sensory quality and valuable antioxidant composition, meeting the microbiological criteria for this type of product, could be concluded. However, decontamination treatments do not improve sauce stability compared to raw ingredients.