دورية أكاديمية
Fermented unripe tomato paste - Development of innovative salad dressings as a contribution to circular economy.
| العنوان: | Fermented unripe tomato paste - Development of innovative salad dressings as a contribution to circular economy. |
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| المؤلفون: | Simões S; LEAF - Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, Lisboa, Portugal., Santos R; LEAF - Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, Lisboa, Portugal., Sousa I; LEAF - Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, Lisboa, Portugal., Prista C; LEAF - Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, Lisboa, Portugal., Raymundo A; LEAF - Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, Lisboa, Portugal. |
| المصدر: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional [Food Sci Technol Int] 2024 Jul; Vol. 30 (5), pp. 418-427. Date of Electronic Publication: 2022 Dec 13. |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: Sage Publications Country of Publication: United States NLM ID: 9889534 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1532-1738 (Electronic) Linking ISSN: 10820132 NLM ISO Abbreviation: Food Sci Technol Int Subsets: MEDLINE |
| أسماء مطبوعة: | Publication: <2001-> : Thousand Oaks, CA : Sage Publications Original Publication: New York, N.Y. : Chapman & Hall, c1995- |
| مواضيع طبية MeSH: | Solanum lycopersicum* , Fermentation* , Polysaccharides, Bacterial* , Food Handling*/methods, Carrageenan/chemistry ; Humans ; Consumer Behavior ; Rheology ; Taste ; Nutritive Value ; Condiments/analysis ; Vegetable Products ; Food Microbiology ; Lactobacillales |
| مستخلص: | As food trends evolve towards sustainable, healthy, and mildly processed products, it is essential to consider new food sources, which contribute to positive changes in the food industry and originate interesting new products. 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 g/100 g of xanthan gum; and a mixed system of xanthan gum and kappa-carrageenan (0.1 g/100 g 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' 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. Competing Interests: DECLARATION OF CONFLICTING INTERESTSThe author(s) declared no potential conflicts of interest with respect to the research, authorship, and/or publication of this article. |
| فهرسة مساهمة: | Keywords: Unripe tomato; hydrocolloids; new product development; salad dressing; viscoelastic behaviour |
| المشرفين على المادة: | TTV12P4NEE (xanthan gum) 0 (Polysaccharides, Bacterial) 9000-07-1 (Carrageenan) |
| تواريخ الأحداث: | Date Created: 20221214 Date Completed: 20240606 Latest Revision: 20240606 |
| رمز التحديث: | 20240606 |
| DOI: | 10.1177/10820132221144482 |
| PMID: | 36514275 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder | تدمد: | 1532-1738 |
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| DOI: | 10.1177/10820132221144482 |