Probing the Effect of Ultrasonication, Probiotic Lacto-Fermentation, and Blanching on Bioactive Compounds, Antioxidants Activities, and Antinutrients of Tomato.

Present study was conducted to assess the lactic acid fermentation (LAB, 24 h), ultrasonication (10, 20, and 30 min), and blanching (90°C, 1 min) on the nutrients, antinutrients, and antioxidants. LAB fermentation reported the presence of and total plate counts of 4.10 and 1.02 log CFU/g, respectively. However, biological, thermal, and non-thermal processed tomato powder exhibited the highest ash, fibers, proteins, Na, K, Ca, Mg, and Fe, that is, 11.82 g/100 g, 8.22 g/100 g, 22.35 g/100 g, 792 mg/100 g, 2246 mg/100 g, 159 mg/100 g, 271 mg/100 g, and 5.6 mg/100 g, respectively. Among various treatments, LAB fermentation anticipated the highest decline in phytates, oxalates, glycoalkaloids, and saponins by 95%, 94%, 87%, and 89%, respectively. Similarly, LAB fermentation resulted in the maximum contents of lycopene, β-carotene, and ascorbic acid, that is, 177 mg/100 g, 14.7 mg/100 g, and 113 mg/100 g, respectively. Likewise, the maximum total phenolic contents (TPC), total flavonoid contents (TFC), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) were measured in the fermented tomato powder, that is, 765 mg GAE/100 g, 647 mg QE/100 g, and 87%, respectively. The findings suggest that LAB fermentation is the most effective treatment for reducing the antinutrients by contributing to the safety profile of tomatoes and increasing health-promoting nutrients and antioxidants.