Development of Lactic Acid-Fermented Tomato Products

Abstract

Background: lactic acid fermentation was recently proposed to produce fruit and vegetable beverages with high nutritional value. In this study, a wide screening of strains and fermentation parameters was carried out to develop fermented tomato-based drinks containing viable cells and potentially bioactive metabolites. Methods: six different products (three extracts, two tomato juices and one tomato puree) were used as substrate for fermentation. After preliminary testing, eight fermentation conditions for each tested product were selected. The final products were stabilized with pasteurization or refrigeration and further characterized in terms of (i) antioxidant activity and (ii) total polyphenols. Results: selected strains were able to grow in almost all tomato-based products except for one extract. Antioxidant activity and total phenolic content depend on products and fermentation conditions used and, except for tomato puree, an overall increase was observed. The best nutritional profile was reached in fermented samples stored at refrigerated temperature without thermal stabilization. Conclusion: an integrated data vision allowed to choose, for each substrate, the best combination of strains to produce novel fermented tomato-based products with different application perspectives.

Improvement of antioxidant properties of jujube puree by biotransformation of polyphenols via Streptococcus thermophilus fermentation

“…In general, the changes in polyphenols that occur after fermentation can also promote improvements in functional activity. Previous studies have reported that the antioxidant activities of tomato ( Ricci et al, 2020 ), cabbage ( Satora et al, 2021 ), and apple juices ( Wu et al, 2020 ) were enhanced by LAB strains, such as Lacticaseibacillus casei , Pediococcus acidilactici , and Lactobacillus helveticus .…”

Fermentation of Agri-Food Waste: A Promising Route for the Production of Aroma Compounds

“…Recently, various studies have been dedicated to the lactic acid fermentation of different substrates [79,80] using Lacticaseibacillus rhamnosus for the evaluation of the aromatic component which undergoes modifications during the process. Fermentation can be used to increase aromatic notes [81] or to reduce off-flavor components in the products [82]. Changes to the aromatic profile derive from the metabolism of bacteria which, depending on the various nutritional compounds available, produce different metabolites.…”

Impact of Sugar Type Addition and Fermentation Temperature on Pomegranate Alcoholic Beverage Production and Characteristics

“…Determination of free radical-scavenging activity (FRSA) through DPPH• inhibition represents the most common method for determination of antioxidant activity in plant materials, including pomegranate [30]. It is also a convenient method for evaluation of the antioxidant activity of fermented products [31][32][33]. Due to the fact that many studies on pomegranate and other fruit juices have utilized this method, for such measurements [15,[34][35][36] or even in combination with other methods [37,38], it was adopted in the present work in order to facilitate comparisons with relevant literature information.…”