栄養学ジャーナル

抽象的な

Tomato by-products fermented extract: A new source of antimicrobial compounds

Annalisa Ricci

Abstract:
All over the world foodborne diseases are an important cause of morbidity and mortality, and an important impediment to socioeconomic
development. In order to avoid foodborne disease risk, methods for preserving food have been applied until today. One of the main objectives of
the food industry is the shelf life extension of food products, taking into account the safety requirements and the preference of consumers attracted
by a simple and clear label. Among natural sources, agri-food by-products can be a promising raw material for lactic acid fermentation and the
consequently production of antimicrobial compounds. In this context tomato by-products were employed as substrate for lactic acid fermentation
using Lacticaseibacillus rhamnosus as starter. After fermentation an extract was produced and its antimicrobial activity was tested against the
main foodborne/spoilage microorganisms (Salmonella spp., Listeria monocytogenes, Escherichia coli, Staphylococcus aureus, Bacillus cereus
and Pseudomonas spp.). The in vitro antimicrobial activity observed was then tested in minced pork meat comparing its efficacy with two common
preservatives used in meat preservation to confirm the potentiality of tomato fermented extract. The present extract confirmed the antimicrobial
activity also in minced meat comparing, and in some cases, showing a higher activity than the common preservatives used. Tomato fermented
extracts showed a good antimicrobial activity demonstrating to be a promising way for food preservation, but also a great viable option to produce
high-value added products from by-products, meeting, at the same time, the consumers demand regarding natural additives.