{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,21]],"date-time":"2026-01-21T18:30:04Z","timestamp":1769020204846,"version":"3.49.0"},"reference-count":65,"publisher":"MDPI AG","issue":"7","license":[{"start":{"date-parts":[[2023,4,4]],"date-time":"2023-04-04T00:00:00Z","timestamp":1680566400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"GreenTASTE","award":["PDR2020-101-031501_59 n\u00b0\u2013101"],"award-info":[{"award-number":["PDR2020-101-031501_59 n\u00b0\u2013101"]}]},{"name":"GreenTASTE","award":["UIDB\/04035\/2020"],"award-info":[{"award-number":["UIDB\/04035\/2020"]}]},{"name":"GreenTASTE","award":["UIDB\/00329\/2020"],"award-info":[{"award-number":["UIDB\/00329\/2020"]}]},{"name":"GreenTASTE","award":["UIDB\/04129\/2020"],"award-info":[{"award-number":["UIDB\/04129\/2020"]}]},{"name":"FCT","award":["PDR2020-101-031501_59 n\u00b0\u2013101"],"award-info":[{"award-number":["PDR2020-101-031501_59 n\u00b0\u2013101"]}]},{"name":"FCT","award":["UIDB\/04035\/2020"],"award-info":[{"award-number":["UIDB\/04035\/2020"]}]},{"name":"FCT","award":["UIDB\/00329\/2020"],"award-info":[{"award-number":["UIDB\/00329\/2020"]}]},{"name":"FCT","award":["UIDB\/04129\/2020"],"award-info":[{"award-number":["UIDB\/04129\/2020"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>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 Lactiplantibacillus plantarum (LAB97, isolated from immature tomato microbiota) and Weissella paramesenteroides (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 log10 CFU\/mL counts after in vitro simulation. The second trial assessed the LAB starters\u2019 fermentative ability. Partially decontaminated (110 \u00b0C\/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 \u00b0C, 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&amp;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 log10 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 (p &lt; 0.05) during the fermentation, over time, was observed in all samples\u2019 AOx and TPC (p &lt; 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 L. plantarum LAB97 starter culture was selected as a novel probiotic candidate to obtain a potential probiotic ingredient from immature tomato fruits.<\/jats:p>","DOI":"10.3390\/foods12071532","type":"journal-article","created":{"date-parts":[[2023,4,5]],"date-time":"2023-04-05T01:39:26Z","timestamp":1680658766000},"page":"1532","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":13,"title":["Valorisation of Wasted Immature Tomato to Innovative Fermented Functional Foods"],"prefix":"10.3390","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-4574-5615","authenticated-orcid":false,"given":"Nelson","family":"Pereira","sequence":"first","affiliation":[{"name":"INIAV\u2014Instituto Nacional de Investiga\u00e7\u00e3o Agr\u00e1ria e Veterin\u00e1ria, Unidade de Tecnologia e Inova\u00e7\u00e3o, 2780-157 Oeiras, Portugal"}]},{"given":"Mahsa","family":"Farrokhi","sequence":"additional","affiliation":[{"name":"Instituto Superior de Engenharia, Universidade do Algarve, 8005-139 Faro, Portugal"},{"name":"MED\u2014Mediterranean Institute for Agriculture, Environment and Development, CHANGE\u2014Global and Sustainability Institute, Faculty of Science and Technology, Universidade do Algarve, Campus de Gambelas, 8005-310 Faro, Portugal"}]},{"given":"Manuela","family":"Vida","sequence":"additional","affiliation":[{"name":"INIAV\u2014Instituto Nacional de Investiga\u00e7\u00e3o Agr\u00e1ria e Veterin\u00e1ria, Unidade de Tecnologia e Inova\u00e7\u00e3o, 2780-157 Oeiras, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8683-6217","authenticated-orcid":false,"given":"Manuela","family":"Lageiro","sequence":"additional","affiliation":[{"name":"INIAV\u2014Instituto Nacional de Investiga\u00e7\u00e3o Agr\u00e1ria e Veterin\u00e1ria, Unidade de Tecnologia e Inova\u00e7\u00e3o, 2780-157 Oeiras, Portugal"},{"name":"GeoBioTec\u2014Geobioci\u00eancias, Geoengenharias e Geotecnologias, FCT-UNL, 2829-516 Caparica, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7030-1915","authenticated-orcid":false,"given":"Ana Cristina","family":"Ramos","sequence":"additional","affiliation":[{"name":"INIAV\u2014Instituto Nacional de Investiga\u00e7\u00e3o Agr\u00e1ria e Veterin\u00e1ria, Unidade de Tecnologia e Inova\u00e7\u00e3o, 2780-157 Oeiras, Portugal"},{"name":"GeoBioTec\u2014Geobioci\u00eancias, Geoengenharias e Geotecnologias, FCT-UNL, 2829-516 Caparica, Portugal"}]},{"given":"Margarida C.","family":"Vieira","sequence":"additional","affiliation":[{"name":"Instituto Superior de Engenharia, Universidade do Algarve, 8005-139 Faro, Portugal"},{"name":"MED\u2014Mediterranean Institute for Agriculture, Environment and Development, CHANGE\u2014Global and Sustainability Institute, Faculty of Science and Technology, Universidade do Algarve, Campus de Gambelas, 8005-310 Faro, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9461-4569","authenticated-orcid":false,"given":"Carla","family":"Alegria","sequence":"additional","affiliation":[{"name":"cE3c\u2014Centre for Ecology, Evolution and Environmental Changes, CHANGE\u2014Global Change and Sustainability Institute, Faculdade de Ci\u00eancias, Universidade de Lisboa, 1749-016 Lisbon, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5814-0490","authenticated-orcid":false,"given":"Elsa M.","family":"Gon\u00e7alves","sequence":"additional","affiliation":[{"name":"INIAV\u2014Instituto Nacional de Investiga\u00e7\u00e3o Agr\u00e1ria e Veterin\u00e1ria, Unidade de Tecnologia e Inova\u00e7\u00e3o, 2780-157 Oeiras, Portugal"},{"name":"GeoBioTec\u2014Geobioci\u00eancias, Geoengenharias e Geotecnologias, FCT-UNL, 2829-516 Caparica, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0245-7122","authenticated-orcid":false,"given":"Marta","family":"Abreu","sequence":"additional","affiliation":[{"name":"INIAV\u2014Instituto Nacional de Investiga\u00e7\u00e3o Agr\u00e1ria e Veterin\u00e1ria, Unidade de Tecnologia e Inova\u00e7\u00e3o, 2780-157 Oeiras, Portugal"},{"name":"LEAF\u2014Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisbon, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2023,4,4]]},"reference":[{"key":"ref_1","unstructured":"FAO (2011). 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