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Fermented unripe tomato paste – Development of innovative salad dressings as a contribution to circular economy

2024Journal article Restricted access
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dc.contributor.authorSimões, Sara
dc.contributor.authorSantos, Rafaela
dc.contributor.authorSousa, Isabel
dc.contributor.authorPrista, Catarina
dc.contributor.authorRaymundo, Anabela
dc.date.accessioned2024-12-12T10:30:49Z
dc.date.available2024-12-12T10:30:49Z
dc.date.issued2024
dc.description.abstractAs 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationSimões S, Santos R, Sousa I, Prista C, Raymundo A. Fermented unripe tomato paste – Development of innovative salad dressings as a contribution to circular economy. Food Science and Technology International. 2024;30(5):418-427pt_PT
dc.identifier.doi10.1177/10820132221144482pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.5/96254
dc.language.isoengpt_PT
dc.peerreviewedyes
dc.publisherSagept_PT
dc.relationUIDB/04129/2020pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectUnripe tomatopt_PT
dc.subjectnew product developmentpt_PT
dc.subjectsalad dressingpt_PT
dc.subjecthydrocolloidspt_PT
dc.subjectviscoelastic behaviourpt_PT
dc.titleFermented unripe tomato paste – Development of innovative salad dressings as a contribution to circular economypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage427pt_PT
oaire.citation.issue5pt_PT
oaire.citation.startPage418pt_PT
oaire.citation.titleFood Science and Technology Internationalpt_PT
oaire.citation.volume30pt_PT
person.familyNameSimões
person.familyNamedo Couto Santos
person.familyNameSousa
person.familyNamePrista
person.familyNameRaymundo
person.givenNameSara
person.givenNameRafaela
person.givenNameIsabel
person.givenNameCatarina
person.givenNameAnabela
person.identifier2506552
person.identifier23269
person.identifier1445512
person.identifier.ciencia-id421B-50FD-7571
person.identifier.ciencia-id7A1C-6E99-FA9E
person.identifier.ciencia-id8113-9DC6-277F
person.identifier.ciencia-id3C19-C25A-182D
person.identifier.ciencia-idD71D-F355-5B85
person.identifier.orcid0000-0002-4421-2174
person.identifier.orcid0000-0001-6011-6652
person.identifier.orcid0000-0001-9384-7646
person.identifier.orcid0000-0001-9307-1905
person.identifier.orcid0000-0001-5266-1685
person.identifier.ridN-7079-2013
person.identifier.ridM-9260-2013
person.identifier.scopus-author-id6701317947
person.identifier.scopus-author-id6603433211
person.identifier.scopus-author-id55957162900
rcaap.rightsclosedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication05df25e4-fd0f-40bb-8573-5ab096652b1f
relation.isAuthorOfPublicationa068c910-cc62-4197-a963-4198a8446081
relation.isAuthorOfPublication2d9ee74a-d127-41dc-bcf6-883d9e6292d9
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relation.isAuthorOfPublication63f1faff-64dd-41b7-9419-2345092cf183
relation.isAuthorOfPublication.latestForDiscoverya068c910-cc62-4197-a963-4198a8446081

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