Chemical Characterization of Tomato Juice Fermented with Bifidobacteria

Abstract

The objective of this research was to characterize the chemical properties of tomato juice fermented with bifidobacterial species. Tomato juice was prepared from fresh tomatoes and heated at 100 degrees C prior to fermentation. Bifidobacterium breve, Bifidobacterium longum, and Bifidobacterium infantis were inoculated in tomato juice and kept at 35 to 37 degrees C for up to 6 h. Fructooligosaccharide (FOS) was added to tomato juice prior to fermentation. The analyses for brix, total titratable acidity (TTA), pH, color, and lycopene content were conducted to characterize tomato juices fermented with bifidobacterial species. Heat treatment of tomato juice did not cause any significant changes in brix, pH, and TTA. Only the redness of tomato juice was significantly increased, as the heating time increased to 30 min. The tomato juices fermented with B. breve and B. longum exhibited significant decreases in pH (3.51 and 3.80, respectively) and significant increases in TTA (13.50 and 12.50, respectively) (P < 0.05). B. infantis did not cause any significant change in the chemical properties of tomato juice. The addition of FOS further improved the fermentation of tomato juice by bifidobacterial species. The lycopene contents of tomato juice were significantly increased from 88 to 113 microg/g by heat treatment at 100 degrees C (P < 0.05), however did not exhibit any significant change after fermentation with bifidobacterial species.

The impact of different thermal processing of tomato to its antioxidant activity, vitamin E, dry matter and sugar content

“…This difference was high for dried samples and ranged from 16.25% (genotypes S-60, SPRZ) to 19.05% (genotype SPSM). Koh et al (2010) found no statistical difference between fresh tomato and juice processed at 100 °C for 5 min, there was no statistically significant difference, which was in accordance with results of Sahlin et al (2004). They studied different ways of thermal processing of tomato and found that they did not impact the content of total dry matter weight.…”

Hypolipidemic Effects of Enzyme-Treated Tomato Cake on Sprague-Dawley Rats Fed a High Cholesterol Diet

“…In addition to fiber contents, a significant amount of lycopene remained in the tomato cakes after the juice process. As compared with 11.3 ㎎/100 g lycopene previously determined in tomato juice (Koh et al 2010), approximately 83.6 ㎎/100 g (as dry basis) remained in the enzymetreated tomato cake. Therefore, enzyme-treated tomato cakes were considered a good source of fibers and lycopene.…”

“…The tomatoes were washed with tap water to remove soil and other impurities, dried at room temperature prior to use, and treated with steam for 3 to 4 min for easy peeling. The tomato fruits were ground and filtered through a pulper (AG-5500, Angel Juicer Co, Pusan, South Korea) with a sieve (0.8～1.1 ㎜ pore size) to separate tomato juice and cake containing peel and seed (Koh et al 2010). The tomato cake was homogenized using a D-500 homogenizer (Wiggen Hauser, Berlin, Germany) for 1 min.…”

“…Total lycopene content was calculated from the optical density based on a standard curve obtained from lycopene standard (Sigma, St Louis, MO, USA) (Koh et al 2010). …”

Cherry Tomato Supplementation Reduces Cardiovascular Risk

“…Lycopene was extracted from the cherry tomato powder and calculated based on a standard curve generated by a lycopene standard (Sigma, St Louis, MO, USA) (Koh et al, 2010).…”