Centro de Investigación en Biotecnología Aplicada, Instituto Politécnico Nacional, CIBA-IPN, Tepetitla, Tlaxcala 90700, Mexico.
Departamento de Ingeniería Química, Alimentos y Ambiental, Universidad de las Américas Puebla, Sta. Catarina Mártir, San Andrés Cholula, Puebla 72810, Mexico.
Molecules. 2020 Sep 15;25(18):4235. doi: 10.3390/molecules25184235.
Tomato () is a widely consumed fruit all around the world. The industrial exploitation of tomato generates a lot of waste. Most of the utilization of tomato seeds waste is focused on animal feeding, as well as a food ingredient aimed to increase the protein content, and raw material for some organic bioactive component extraction. The aim of this work was to evaluate the techno-functional properties of tomato seed meal (TSM) and its nutraceutical properties after applying defatting processing (TSMD), and to evaluate the nutraceutical properties after a fermentation processing (TSMDF) by sp. The results showed that, at alkaline conditions (pH 8-9), the techno-functional properties for TSM and TSMD improved. In comparison with TSM, TSMD showed higher water holding capacity (WHC ≈32%), higher oil holding capacity (OHC ≈13%), higher protein solubility (49-58%), more than 10 times foaming activity (FA), more than 50 times foam stability (Fst), as well as an improved emulsifying activity (EA) and emulsion stability (Est) wich were better at pH 9. Regarding the nutraceutical properties, after 48 h of fermentation (TSMDF), the antioxidant activity was doubled and a significant increase in the iron chelating activity was also observed. During the same fermentation time, the highest angiotensin-converting enzyme inhibition (ACEI) was achieved (IC50 73.6 μg/mL), more than 10 times higher than TSMD, which leads to suggest that this fermented medium may be a powerful antihypertensive. Therefore, the strategy proposed in this study could be an option for the exploitation of tomato wastes.
番茄（）是一种在世界各地广泛消费的水果。番茄的工业开发会产生大量的废物。番茄种子废物的大部分利用都集中在动物饲料上，以及作为一种旨在增加蛋白质含量的食品成分，以及一些有机生物活性成分提取的原料。本工作旨在评估番茄籽粉（TSM）的工艺功能特性及其在经过脱脂处理（TSMD）后的营养特性，并评估 sp 发酵处理后的营养特性。结果表明，在碱性条件（pH8-9）下，TSM 和 TSMD 的工艺功能特性得到改善。与 TSM 相比，TSMD 具有更高的持水能力（WHC≈32%）、更高的持油能力（OHC≈13%）、更高的蛋白质溶解度（49-58%）、超过 10 倍的起泡活性（FA）、超过 50 倍的泡沫稳定性（Fst），以及更好的乳化活性（EA）和乳化稳定性（Est），在 pH9 时表现更佳。关于营养特性，经过 48 小时发酵（TSMDF）后，抗氧化活性提高了一倍，铁螯合活性也显著增加。在相同的发酵时间内，达到了最高的血管紧张素转换酶抑制（ACEI）（IC5073.6μg/mL），比 TSMD 高 10 多倍，这表明这种发酵培养基可能是一种强大的降压药。因此，本研究中提出的策略可能是番茄废物开发的一种选择。
