Improving nutritional quality of unripe tomato through fermentation by a consortium of yeast and lactic acid bacteria

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 produc...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2022-03, Vol.102 (4), p.1422-1429
Main Authors: Simões, Sara, Santos, Rafaela, Bento‐Silva, Andreia, Santos, Marisa V, Mota, Mariana, Duarte, Noélia, Sousa, Isabel, Raymundo, Anabela, Prista, Catarina
Format: Article
Language:English
Subjects:
Antioxidants
Ascorbic acid
Bacteria
Consortia
Fermentation
Flavors
Food Microbiology
Food processing
Fruits
Glycoalkaloids
Lactic acid
Lactic acid bacteria
Lactobacillales
Liquid chromatography
Lycopersicon esculentum
Mass spectrometry
Mass spectroscopy
new product development
nutritional composition
Nutritive Value
Processing industry
Salad dressings
Tandem Mass Spectrometry
Tomatine
Tomatoes
unripe/green tomato
Yeast
Yeasts
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Summary: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 × 108 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 
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.11476