Pereira Nelson, Farrokhi Mahsa, Vida Manuela, Lageiro Manuela, Ramos Ana Cristina, Vieira Margarida C, Alegria Carla, Gonçalves Elsa M, Abreu Marta
INIAV-Instituto Nacional de Investigação Agrária e Veterinária, Unidade de Tecnologia e Inovação, 2780-157 Oeiras, Portugal.
Instituto Superior de Engenharia, Universidade do Algarve, 8005-139 Faro, Portugal.
Foods. 2023 Apr 4;12(7):1532. doi: 10.3390/foods12071532.
In this study, the lactic fermentation of immature tomatoes as a tool for food ingredient production was evaluated as a circular economy-oriented alternative for valorising industrial tomatoes that are unsuitable for processing and which have wasted away in large quantities in the field. Two lactic acid bacteria (LAB) were assessed as starter cultures in an immature tomato pulp fermentation to produce functional food ingredients with probiotic potential. The first trial evaluated the probiotic character of (LAB97, isolated from immature tomato microbiota) and (C1090, from the INIAV collection) through in vitro gastrointestinal digestion simulation. The results showed that LAB97 and C1090 met the probiotic potential viability criterion by maintaining 6 log CFU/mL counts after in vitro simulation. The second trial assessed the LAB starters' fermentative ability. Partially decontaminated (110 °C/2 min) immature tomato pulp was used to prepare the individually inoculated samples (Id: LAB97 and C1090). Non-inoculated samples, both with and without thermal treatment (Id: CTR-TT and CTR-NTT, respectively), were prepared as the controls. Fermentation was undertaken (25 °C, 100 rpm) for 14 days. Throughout storage (0, 24, 48, 72 h, 7, and 14 days), all the samples were tested for LAB and Y&M counts, titratable acidity (TA), solid soluble content (SSC), total phenolic content (TPC), antioxidant capacity (AOx), as well as for organic acids and phenolic profiles, and CIELab colour and sensory evaluation (14th day). The LAB growth reached ca. 9 log CFU/mL for all samples after 72 h. The LAB97 samples had an earlier and higher acidification rate than the remaining ones, and they were highly correlated to lactic acid increments. The inoculated samples showed a faster and higher decrease rate in their SSC levels when compared to the controls. A nearly two-fold increase ( < 0.05) during the fermentation, over time, was observed in all samples' AOx and TPC ( < 0.05, r = 0.93; similar pattern). The LAB97 samples obtained the best sensory acceptance for flavour and overall appreciation scores when compared to the others. In conclusion, the LAB97 starter culture was selected as a novel probiotic candidate to obtain a potential probiotic ingredient from immature tomato fruits.
在本研究中，评估了未成熟番茄的乳酸发酵作为生产食品成分的一种手段，将其作为一种以循环经济为导向的替代方法，用于使不适于加工且已在田间大量浪费的工业番茄增值。评估了两种乳酸菌（LAB）作为未成熟番茄果肉发酵的发酵剂，以生产具有益生菌潜力的功能性食品成分。第一项试验通过体外胃肠道消化模拟评估了LAB97（从未成熟番茄微生物群中分离）和C1090（来自INIAV菌种保藏中心）的益生菌特性。结果表明，LAB97和C1090在体外模拟后通过保持6 log CFU/mL的活菌数符合益生菌潜力生存力标准。第二项试验评估了LAB发酵剂的发酵能力。使用部分去污（110℃/2分钟）的未成熟番茄果肉制备单独接种的样品（编号：LAB97和C1090）。制备未经接种的样品，包括经过热处理（编号：CTR-TT）和未经过热处理（编号：CTR-NTT）的样品作为对照。在25℃、100 rpm条件下进行14天发酵。在整个储存期间（0、24、48、72小时、7天和14天），对所有样品进行LAB和酵母菌及霉菌计数、可滴定酸度（TA）、固形物可溶性含量（SSC）、总酚含量（TPC）、抗氧化能力（AOx）以及有机酸和酚类物质谱分析，以及CIELab颜色和感官评价（第14天）。72小时后所有样品的LAB生长量达到约9 log CFU/mL。LAB97样品的酸化速率比其他样品更早且更高，并且与乳酸增加高度相关。与对照相比，接种样品的SSC水平下降速率更快且更高。在发酵过程中，随着时间的推移，所有样品的AOx和TPC均观察到近两倍的增加（P<0.05）（P<0.05，r = 0.93；模式相似）。与其他样品相比，LAB97样品在风味和总体评价得分方面获得了最佳的感官接受度。总之，LAB97发酵剂被选为一种新型益生菌候选物，用于从未成熟番茄果实中获得潜在的益生菌成分。
