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Valorisation of wasted immature tomato to innovative fermented functional foods

2023-04-04Journal article Open access
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dc.contributor.authorPereira, Nelson
dc.contributor.authorFarrokhi, Mahsa
dc.contributor.authorVida, Manuela
dc.contributor.authorLageiro, Manuela
dc.contributor.authorRamos, Ana Cristina
dc.contributor.authorVieira, Margarida
dc.contributor.authorAlegria, Carla
dc.contributor.authorGonçalves, Elsa M.
dc.contributor.authorAbreu, Marta
dc.date.accessioned2023-04-13T08:55:28Z
dc.date.available2023-04-13T08:55:28Z
dc.date.issued2023-04-04
dc.date.updated2023-04-12T13:24:13Z
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.pt_PT
dc.description.sponsorshipPDR2020-101-031501_59 n◦–101 GreenTASTEpt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFoods 12 (7): 1532 (2023)pt_PT
dc.identifier.doi10.3390/foods12071532pt_PT
dc.identifier.eissn2304-8158
dc.identifier.urihttp://hdl.handle.net/10400.1/19445
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationGeoBioSciences GeoTechnologies and GeoEngineering
dc.relationCentre for Ecology, Evolution and Environmental Changes
dc.relationLinking Landscape, Environment, Agriculture and Food
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectLactic acid bacteriapt_PT
dc.subjectStarter culturespt_PT
dc.subjectLactic fermentationpt_PT
dc.subjectLactiplantibacillus plantarumpt_PT
dc.subjectWeissella paramesenteroidespt_PT
dc.subjectProbiotic potential ingredientpt_PT
dc.titleValorisation of wasted immature tomato to innovative fermented functional foodspt_PT
dc.typejournal article
dspace.entity.typePublication
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.citation.issue7pt_PT
oaire.citation.startPage1532pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume12pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNamefarrokhi
person.familyNameVieira
person.givenNameMahsa
person.givenNameMargarida
person.identifier.ciencia-id3314-4EFC-1E4A
person.identifier.orcid0000-0001-8674-1173
person.identifier.orcid0000-0003-2774-706X
person.identifier.ridE-1805-2012
person.identifier.scopus-author-id7202140775
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.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication8ce20f13-4075-4455-9937-fd46d8e8caaf
relation.isAuthorOfPublication338c2b9c-fbe6-4fc1-af2d-8152a6560119
relation.isAuthorOfPublication.latestForDiscovery8ce20f13-4075-4455-9937-fd46d8e8caaf
relation.isProjectOfPublication878a7d58-1966-4682-9894-bae99060c949
relation.isProjectOfPublication1169b160-38a2-4dc1-820f-346d9a2c90e7
relation.isProjectOfPublication2ab8da71-1862-4c7b-96fb-6311d64d27e9
relation.isProjectOfPublication.latestForDiscovery1169b160-38a2-4dc1-820f-346d9a2c90e7

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