Linking Landscape, Environment, Agriculture and Food

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Valorisation of wasted immature tomato to innovative fermented functional foods

Publication . Pereira, Nelson; Farrokhi, Mahsa; Vida, Manuela; Lageiro, Manuela; Ramos, Ana Cristina; Vieira, Margarida; Alegria, Carla; Gonçalves, Elsa M.; Abreu, Marta

In 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.

2023-04-04Journal article

Open Access

3D printed gluten-free cereal snack with incorporation of Spirulina (Arthrospira platensis) and/or Chlorella vulgaris

Publication . Letras, P.; Oliveira, S.; Varela, João; Nunes, M.C.; Raymundo, A.

3D food printing is a recent technology promising to break cultural barriers by introducing new food sources such as microalgae, through innovative food shapes and textures, in a resource-scarce world whose sustainability is at stake because of the current intensive production of meat and agriculture products. The present work intends to create an innovative gluten-free cereal snack nutritionally improved by the incorporation of Chlorella vulgaris and Arthrospira platensis ("Spirulina") biomass using 3D printing technology. Doughs without (control) or with microalgal biomass with different incorporation percentages (from 5 to 30 %) were tested and those showing the most adequate rheology (low viscoelastic moduli and apparent viscosity) and texture (low firmness, adhesiveness and high cohesiveness) properties for a correct printing process were selected and baked (control and 5 % microalgae incorporation). Nutritional characterization of the control and 5 % snacks was performed, in terms of total protein and lipid contents, ash, humidity, water activity, energy, and carbohydrates, as well as total phe-nolics, pigments and antioxidant activity. Physical traits of snacks, including their colour and size, were also analysed. Control snacks presented a lighter and yellow colour compared to snacks containing Chlorella and Spirulina, which had higher green chromaticity (Control: a*-0.953, b* 21.3; Chlorella 5 %: a*-2.20, b* 11.8; Spirulina 5 %: a*-1.05, b* 3.55). Nutritional characterization revealed that snacks containing Chlorella and Spirulina had both higher protein and essential minerals content. Overall, 5 % Spirulina snacks presented the best nutritional and sensory performance, with higher antioxidant activity, mineral and protein contents. These Spirulina-snacks deserved a positive sensory appreciation from consumers.

2022Journal article

Open Access