Improving nutritional quality of unripe tomato through fermentation by a consortium of yeast and lactic acid bacteria.
fermentation
lactic acid bacteria
new product development
nutritional composition
unripe/green tomato
Journal
Journal of the science of food and agriculture
ISSN: 1097-0010
Titre abrégé: J Sci Food Agric
Pays: England
ID NLM: 0376334
Informations de publication
Date de publication:
15 Mar 2022
15 Mar 2022
Historique:
revised:
12
07
2021
received:
21
04
2021
accepted:
13
08
2021
pubmed:
14
8
2021
medline:
15
2
2022
entrez:
13
8
2021
Statut:
ppublish
Résumé
Portugal is one of the main producers of industrial tomato and tomato paste, an important intermediate ingredient used in many added-value foods. The tomato processing industry rigorously selects the fruits by colour during mechanical harvest, picking only completely ripe fruits to produce high quality tomato paste. The latest available data shows that about 1.12 × 10 The aim of the work was to use fermentation by a consortium of yeast and lactic acid bacteria to improve the nutritional quality of unripe tomato paste. A consortium of Lactobacillus plantarum, Leuconostoc mesenteroides and Kluyveromyces marxianus was selected, producing an acidic paste with olive-like flavours after 4 days of fermentation. Nutritional characterization revealed a significant improvement (P < 0.05) in the content of ascorbic acid and antioxidant potential. In addition, ultrahigh-performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS) analysis showed that the fermented green tomato paste content in glycoalkaloid α-tomatine represents no hazard to the consumer. Therefore, the obtained fermented green tomato paste can be further used to produce new food products, such as salad dressings and sauces. © 2021 Society of Chemical Industry.
Sections du résumé
BACKGROUND
BACKGROUND
Portugal is one of the main producers of industrial tomato and tomato paste, an important intermediate ingredient used in many added-value foods. The tomato processing industry rigorously selects the fruits by colour during mechanical harvest, picking only completely ripe fruits to produce high quality tomato paste. The latest available data shows that about 1.12 × 10
RESULTS
RESULTS
The aim of the work was to use fermentation by a consortium of yeast and lactic acid bacteria to improve the nutritional quality of unripe tomato paste. A consortium of Lactobacillus plantarum, Leuconostoc mesenteroides and Kluyveromyces marxianus was selected, producing an acidic paste with olive-like flavours after 4 days of fermentation. Nutritional characterization revealed a significant improvement (P < 0.05) in the content of ascorbic acid and antioxidant potential. In addition, ultrahigh-performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS) analysis showed that the fermented green tomato paste content in glycoalkaloid α-tomatine represents no hazard to the consumer.
CONCLUSION
CONCLUSIONS
Therefore, the obtained fermented green tomato paste can be further used to produce new food products, such as salad dressings and sauces. © 2021 Society of Chemical Industry.
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
1422-1429Subventions
Organisme : Agencia Nacional de Inovacao
ID : PDR2020-101-031501_59 no -101 GreenTASTE: 'D
Organisme : Fundacao para a Cicncia e a Tecnologia
ID : LISBOA 01 0145 FEDER 402 022125
Organisme : Fundacao para a Cicncia e a Tecnologia
ID : UID/AGR/04129/2020 (LEAF)
Informations de copyright
© 2021 Society of Chemical Industry.
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