Improving nutritional quality of unripe tomato through fermentation by a consortium of yeast and lactic acid bacteria Article Swipe
Sara Simões
,
Rafaela Santos
,
Andreia Bento‐Silva
,
Marisa V Santos
,
Mariana Mota
,
Noélia Duarte
,
Isabel Sousa
,
Anabela Raymundo
,
Catarina Prista
·
YOU?
·
· 2021
· Open Access
·
· DOI: https://doi.org/10.1002/jsfa.11476
YOU?
·
· 2021
· Open Access
·
· DOI: https://doi.org/10.1002/jsfa.11476
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 8 kg yr −1 of non‐red/not‐ripe tomatoes are left in the field, representing a major side product/field residue with great impact on the environment and for tomato producers. 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 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.
Related Topics
Concepts
Food science
Lactobacillus plantarum
Lactic acid
Fermentation
Ingredient
Kluyveromyces marxianus
Leuconostoc mesenteroides
Fermentation in food processing
Yeast
Chemistry
Lactobacillus sakei
Ascorbic acid
Biology
Lactobacillus
Bacteria
Biochemistry
Saccharomyces cerevisiae
Genetics
Metadata
- Type
- article
- Language
- en
- Landing Page
- https://doi.org/10.1002/jsfa.11476
- OA Status
- green
- Cited By
- 19
- References
- 41
- Related Works
- 10
- OpenAlex ID
- https://openalex.org/W3191175155
All OpenAlex metadata
Raw OpenAlex JSON
- OpenAlex ID
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https://openalex.org/W3191175155Canonical identifier for this work in OpenAlex
- DOI
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https://doi.org/10.1002/jsfa.11476Digital Object Identifier
- Title
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Improving nutritional quality of unripe tomato through fermentation by a consortium of yeast and lactic acid bacteriaWork title
- Type
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articleOpenAlex work type
- Language
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enPrimary language
- Publication year
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2021Year of publication
- Publication date
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2021-08-13Full publication date if available
- Authors
-
Sara Simões, Rafaela Santos, Andreia Bento‐Silva, Marisa V Santos, Mariana Mota, Noélia Duarte, Isabel Sousa, Anabela Raymundo, Catarina PristaList of authors in order
- Landing page
-
https://doi.org/10.1002/jsfa.11476Publisher landing page
- Open access
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YesWhether a free full text is available
- OA status
-
greenOpen access status per OpenAlex
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https://hdl.handle.net/10400.5/23372Direct OA link when available
- Concepts
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Food science, Lactobacillus plantarum, Lactic acid, Fermentation, Ingredient, Kluyveromyces marxianus, Leuconostoc mesenteroides, Fermentation in food processing, Yeast, Chemistry, Lactobacillus sakei, Ascorbic acid, Biology, Lactobacillus, Bacteria, Biochemistry, Saccharomyces cerevisiae, GeneticsTop concepts (fields/topics) attached by OpenAlex
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19Total citation count in OpenAlex
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2025: 9, 2024: 4, 2023: 1, 2022: 4, 2021: 1Per-year citation counts (last 5 years)
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41Number of works referenced by this work
- Related works (count)
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10Other works algorithmically related by OpenAlex
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