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For the tomato industry, where only completely red tomatoes are used, unripe and non-red tomatoes constitute an important by-product, with important losses in the field of a perfectly edible vegetable food source. To give value to this unripe tomato, a fermentation with a consortium of lactic acid bacteria and yeast was previously optimized, originating an acidic pulp with optimized nutritional characteristics and great potential for salad dressing development. Pulp's texture was improved with two hydrocolloid systems: 0.5\u2005g\/100\u2005g of xanthan gum; and a mixed system of xanthan gum and kappa-carrageenan (0.1\u2005g\/100\u2005g each). After rheology optimization, spices and condiments were added to the thickened fermented pulp, and promising tasty sauces were obtained. These sauces were presented to a consumers\u2019 panel, with good acceptance. The production of these new healthy sauces aims to mitigate unripe tomato waste, adding value to the tomato industry by using a major industrial by-product.<\/jats:p>","DOI":"10.1177\/10820132221144482","type":"journal-article","created":{"date-parts":[[2022,12,14]],"date-time":"2022-12-14T01:26:14Z","timestamp":1670981174000},"page":"418-427","update-policy":"https:\/\/doi.org\/10.1177\/sage-journals-update-policy","source":"Crossref","is-referenced-by-count":4,"title":["Fermented unripe tomato paste \u2013 Development of innovative salad dressings as a contribution to circular economy"],"prefix":"10.1177","volume":"30","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-4421-2174","authenticated-orcid":false,"given":"Sara","family":"Sim\u00f5es","sequence":"first","affiliation":[{"name":"LEAF \u2013 Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, Lisboa, Portugal"}]},{"given":"Rafaela","family":"Santos","sequence":"additional","affiliation":[{"name":"LEAF \u2013 Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, Lisboa, Portugal"}]},{"given":"Isabel","family":"Sousa","sequence":"additional","affiliation":[{"name":"LEAF \u2013 Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, Lisboa, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9307-1905","authenticated-orcid":false,"given":"Catarina","family":"Prista","sequence":"additional","affiliation":[{"name":"LEAF \u2013 Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, Lisboa, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5266-1685","authenticated-orcid":false,"given":"Anabela","family":"Raymundo","sequence":"additional","affiliation":[{"name":"LEAF \u2013 Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, Lisboa, Portugal"}]}],"member":"179","published-online":{"date-parts":[[2022,12,13]]},"reference":[{"issue":"2021","key":"bibr1-10820132221144482","first-page":"1","volume":"288","author":"Alvarez-Castillo E","year":"2020","journal-title":"Journal of Food Engineering"},{"key":"bibr2-10820132221144482","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2018.06.110"},{"key":"bibr3-10820132221144482","volume-title":"A Handbook of Elementary Rheology","author":"Barnes HA","year":"2000"},{"key":"bibr4-10820132221144482","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2014.09.016"},{"key":"bibr5-10820132221144482","doi-asserted-by":"publisher","DOI":"10.1007\/978-3-030-29187-7_9"},{"key":"bibr6-10820132221144482","first-page":"361","volume-title":"Food Emulsions","author":"Ford L","year":"1997"},{"key":"bibr7-10820132221144482","doi-asserted-by":"publisher","DOI":"10.1533\/9781845696146"},{"key":"bibr8-10820132221144482","unstructured":"HLPE (FAO) (2014) Food Losses and Waste in the Context of Sustainable Food Systems. 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