Publication
Fermented unripe tomato paste – Development of innovative salad dressings as a contribution to circular economy
| Summary: | 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. |
|---|---|
| Main Authors: | Simões, Sara |
| Other Authors: | Santos, Rafaela; Sousa, Isabel; Prista, Catarina; Raymundo, Anabela |
| Subject: | Unripe tomato new product development salad dressing hydrocolloids viscoelastic behaviour |
| Year: | 2024 |
| Country: | Portugal |
| Document type: | article |
| Access type: | restricted access |
| Associated institution: | Universidade de Lisboa |
| Language: | English |
| Origin: | Repositório da Universidade de Lisboa |
| _version_ | 1866809232009986048 |
|---|---|
| author | Simões, Sara |
| author2 | Santos, Rafaela Sousa, Isabel Prista, Catarina Raymundo, Anabela |
| author2_role | author author author author |
| author_facet | Simões, Sara Santos, Rafaela Sousa, Isabel Prista, Catarina Raymundo, Anabela |
| author_role | author |
| contributor_name_str_mv | Repositório Científico de Acesso Aberto da ULisboa |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Simões, Sara\",\"Person.identifier.orcid\":\"0000-0002-4421-2174\"},{\"Person.name\":\"Santos, Rafaela\",\"Person.identifier.orcid\":\"0000-0001-6011-6652\"},{\"Person.name\":\"Sousa, Isabel\",\"Person.identifier.orcid\":\"0000-0001-9384-7646\"},{\"Person.name\":\"Prista, Catarina\",\"Person.identifier.orcid\":\"0000-0001-9307-1905\"},{\"Person.name\":\"Raymundo, Anabela\",\"Person.identifier.orcid\":\"0000-0001-5266-1685\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Repositório Científico de Acesso Aberto da ULisboa |
| datacite.creators.creator.creatorName.fl_str_mv | Simões, Sara Santos, Rafaela Sousa, Isabel Prista, Catarina Raymundo, Anabela |
| datacite.date.Accepted.fl_str_mv | 2024-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2024-12-12T10:30:49Z |
| datacite.date.embargoed.fl_str_mv | 2024-12-12T10:30:49Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_16ec |
| datacite.subjects.subject.fl_str_mv | Unripe tomato new product development salad dressing hydrocolloids viscoelastic behaviour |
| datacite.titles.title.fl_str_mv | Fermented unripe tomato paste – Development of innovative salad dressings as a contribution to circular economy |
| dc.contributor.none.fl_str_mv | Repositório Científico de Acesso Aberto da ULisboa |
| dc.creator.none.fl_str_mv | Simões, Sara Santos, Rafaela Sousa, Isabel Prista, Catarina Raymundo, Anabela |
| dc.date.Accepted.fl_str_mv | 2024-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2024-12-12T10:30:49Z |
| dc.date.embargoed.fl_str_mv | 2024-12-12T10:30:49Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10400.5/96254 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | Sage |
| dc.rights.cclincense.fl_str_mv | http://creativecommons.org/licenses/by/4.0/ |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_16ec |
| dc.subject.none.fl_str_mv | Unripe tomato new product development salad dressing hydrocolloids viscoelastic behaviour |
| dc.title.fl_str_mv | Fermented unripe tomato paste – Development of innovative salad dressings as a contribution to circular economy |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | 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. |
| dirty | 0 |
| eu_rights_str_mv | restrictedAccess |
| format | article |
| fulltext.url.fl_str_mv | https://repositorio.ulisboa.pt/bitstreams/6a5b5abb-2a9b-4c0e-a54b-27cf003e31b6/download |
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| identifier.url.fl_str_mv | http://hdl.handle.net/10400.5/96254 |
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| institution | Universidade de Lisboa |
| instname_str | Universidade de Lisboa |
| language | eng |
| network_acronym_str | ul |
| network_name_str | Repositório da Universidade de Lisboa |
| oai_identifier_str | oai:repositorio.ulisboa.pt:10400.5/96254 |
| organization_str_mv | urn:organizationAcronym:ul |
| person_str_mv | Simões, Sara Simões, Sara https://www.ciencia-id.pt/421B-50FD-7571 421B-50FD-7571 http://orcid.org/0000-0002-4421-2174 0000-0002-4421-2174 Santos, Rafaela Santos, Rafaela https://www.ciencia-id.pt/7A1C-6E99-FA9E 7A1C-6E99-FA9E http://orcid.org/0000-0001-6011-6652 0000-0001-6011-6652 Sousa, Isabel Sousa, Isabel https://www.ciencia-id.pt/8113-9DC6-277F 8113-9DC6-277F http://orcid.org/0000-0001-9384-7646 0000-0001-9384-7646 Prista, Catarina Prista, Catarina https://www.ciencia-id.pt/3C19-C25A-182D 3C19-C25A-182D http://orcid.org/0000-0001-9307-1905 0000-0001-9307-1905 Raymundo, Anabela Raymundo, Anabela https://www.ciencia-id.pt/D71D-F355-5B85 D71D-F355-5B85 http://orcid.org/0000-0001-5266-1685 0000-0001-5266-1685 |
| publishDate | 2024 |
| publisher.none.fl_str_mv | Sage |
| reponame_str | Repositório da Universidade de Lisboa |
| repository_id_str | urn:repositoryAcronym:ul |
| service_str_mv | urn:repositoryAcronym:ul |
| spelling | engSagept_PTAs 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.application/pdfpt_PTFermented unripe tomato paste – Development of innovative salad dressings as a contribution to circular economyPersonalSimões, SaraDSpacehttp://dspace.org/items/05df25e4-fd0f-40bb-8573-5ab096652b1fDSpacehttp://dspace.org/items/05df25e4-fd0f-40bb-8573-5ab096652b1fSimõesSaraCiência IDhttps://www.ciencia-id.pt421B-50FD-7571ORCIDhttp://orcid.org0000-0002-4421-2174PersonalSantos, RafaelaDSpacehttp://dspace.org/items/a068c910-cc62-4197-a963-4198a8446081DSpacehttp://dspace.org/items/a068c910-cc62-4197-a963-4198a8446081do Couto SantosRafaelaCiência IDhttps://www.ciencia-id.pt7A1C-6E99-FA9EORCIDhttp://orcid.org0000-0001-6011-6652PersonalSousa, IsabelDSpacehttp://dspace.org/items/2d9ee74a-d127-41dc-bcf6-883d9e6292d9DSpacehttp://dspace.org/items/2d9ee74a-d127-41dc-bcf6-883d9e6292d9SousaIsabelCiência IDhttps://www.ciencia-id.pt8113-9DC6-277FORCIDhttp://orcid.org0000-0001-9384-7646Scopus Author IDhttps://www.scopus.com6701317947PersonalPrista, CatarinaDSpacehttp://dspace.org/items/344c4593-4c36-41ca-ab28-8ea76f20c5b5DSpacehttp://dspace.org/items/344c4593-4c36-41ca-ab28-8ea76f20c5b5PristaCatarinaCiência IDhttps://www.ciencia-id.pt3C19-C25A-182DORCIDhttp://orcid.org0000-0001-9307-1905Researcher IDhttps://www.researcherid.comN-7079-2013Scopus Author IDhttps://www.scopus.com6603433211PersonalRaymundo, AnabelaDSpacehttp://dspace.org/items/63f1faff-64dd-41b7-9419-2345092cf183DSpacehttp://dspace.org/items/63f1faff-64dd-41b7-9419-2345092cf183RaymundoAnabelaCiência IDhttps://www.ciencia-id.ptD71D-F355-5B85ORCIDhttp://orcid.org0000-0001-5266-1685Researcher IDhttps://www.researcherid.comM-9260-2013Researcher IDhttps://www.researcherid.comN-2268-2019Scopus Author IDhttps://www.scopus.com55957162900HostingInstitutionOrganizationalRepositório Científico de Acesso Aberto da ULisboae-mailmailto:repositorio@reitoria.ulisboa.ptrepositorio@reitoria.ulisboa.ptDOIIsPartOf10.1177/108201322211444822024-12-12T10:30:49Z20242024-01-01T00:00:00ZHandlehttp://hdl.handle.net/10400.5/96254http://purl.org/coar/access_right/c_16ecrestricted accessUnripe tomatonew product developmentsalad dressinghydrocolloidsviscoelastic behaviour899784 bytesliteraturehttp://purl.org/coar/resource_type/c_6501journal article2024http://creativecommons.org/licenses/by/4.0/http://purl.org/coar/access_right/c_16ecapplication/pdffulltexthttps://repositorio.ulisboa.pt/bitstreams/6a5b5abb-2a9b-4c0e-a54b-27cf003e31b6/downloadFood Science and Technology International305418427 |
| spellingShingle | Fermented unripe tomato paste – Development of innovative salad dressings as a contribution to circular economy Simões, Sara Unripe tomato new product development salad dressing hydrocolloids viscoelastic behaviour |
| status | SINGLETON |
| subject.fl_str_mv | Unripe tomato new product development salad dressing hydrocolloids viscoelastic behaviour |
| title | Fermented unripe tomato paste – Development of innovative salad dressings as a contribution to circular economy |
| title_full | Fermented unripe tomato paste – Development of innovative salad dressings as a contribution to circular economy |
| title_fullStr | Fermented unripe tomato paste – Development of innovative salad dressings as a contribution to circular economy |
| title_full_unstemmed | Fermented unripe tomato paste – Development of innovative salad dressings as a contribution to circular economy |
| title_short | Fermented unripe tomato paste – Development of innovative salad dressings as a contribution to circular economy |
| title_sort | Fermented unripe tomato paste – Development of innovative salad dressings as a contribution to circular economy |
| topic | Unripe tomato new product development salad dressing hydrocolloids viscoelastic behaviour |
| topic_facet | Unripe tomato new product development salad dressing hydrocolloids viscoelastic behaviour |
| url | http://hdl.handle.net/10400.5/96254 |
| visible | 1 |