Chemical Characterization of Tomato Juice Fermented with Bifidobacteria

Dept. of Bio-Food Technology, Korea Bio Polytechnic College, 315-1, Chaewoon-Ri, Ganggyeong-Eup, Nonsan, Chungnam 320-905, South Korea.
Journal of Food Science (Impact Factor: 1.7). 06/2010; 75(5):C428-32. DOI: 10.1111/j.1750-3841.2010.01632.x
Source: PubMed


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.

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    • "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. "
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    • "Tomatoes and tomato-based products play an important role in supplying such nutraceuticals as lycopene, as well as provitamin A, ascorbic acid, vitamin E and other flavonoids (Giovannucci, 1999). Tomato juice is well recognized as a healthy beverage, and several attempts have been made to further enhance its functionality (Koh, Kim, & Oh, 2010); for instance, Yoon et al. (2004) reported that L. acidophilus strain LA39, L. casei strain A4, Lactobacillus delbrueckii strain D7, and L. plantarum strain C3 survived at 10 6 e10 8 CFU/mL in fermented tomato juice at a low pH, thus suggesting that it may be used as probiotic beverage up to 4 weeks of cold storage at 4 C. Likewise, Bifidobacterium breve and Bifidobacterium longum were shown to ferment tomato juice enriched in fructooligosaccharides; growth of both strains led to a significant reduction of pH (from 4.32 to 3.51), yet their addition did not affect lycopene content, and presumably improved the taste of said juice (Koh et al., 2010). "
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