Response Surface Optimization of the Fermentation Process of Tomato Juice by <i>Lactobacillus plantarum</i> and Its Quality Evaluation

LIU Chang; ZUO Changzhou; PENG Jing; CHEN Jikun; TU Kang; PAN Leiqing

doi:10.13386/j.issn1002-0306.2021080285

Volume 43 Issue 10

May 2022

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Science and Technology of Food Industry > 2022 > 43(10): 246-253. > DOI: 10.13386/j.issn1002-0306.2021080285

LIU Chang, ZUO Changzhou, PENG Jing, et al. Response Surface Optimization of the Fermentation Process of Tomato Juice by Lactobacillus plantarum and Its Quality Evaluation[J]. Science and Technology of Food Industry, 2022, 43(10): 246−253. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021080285.

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Response Surface Optimization of the Fermentation Process of Tomato Juice by Lactobacillus plantarum and Its Quality Evaluation

1.
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
2.
Development Center of Green Food of Yunnan Province, Kunming 650225, China

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Received Date: August 25, 2021
Available Online: March 20, 2022

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Abstract

Abstract

A fermented beverage by Lactobacillus plantarum was developed using tomatoes as raw materials. Through single factor and response surface tests, the optimal fermentation process for tomato juice was determined as follows: Fermentation temperature of 37 ℃, bacterial inoculation of 2%, and fermentation time of 30 h. The results showed that during the fermentation process, the pH and the total sugar content of tomato juice decreased while the total acid content increased, and the number of viable bacteria initially increased (P<0.05) and then stabilized. After fermentation, the content of total phenols and total flavonoids in tomato juice significantly increased, and the scavenging rate of ABTS⁺ and DPPH free radicals also increased significantly, indicating that fermentation of tomato juice by Lactobacillus plantarum increased its antioxidant capacity. However, the lycopene and β-carotene content decreased as affected by processing and fermentation. The quality evaluation results of the final fermented tomato products after storage at 4 ℃ for 21 d showed that its sensory, hygienic and microbiological indicators were all up to the standards, and met the edible safety requirements of fermented fruit and vegetable juice.
- tomato juice,
- Lactobacillus plantarum,
- fermentation,
- antioxidant activity,
- process optimization,
- quality evaluation

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References

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