Fermentation of Tomato Juice with S. cerevisiae has enhanced nutrition and shelf-life

Abstract

Tomato is the fourth most commonly consumed and the most frequently canned vegetable. They are a rich source of vitamins, antioxidants and minerals. Lycopene is a strong antioxidant that is mostly found in tomatoes and tomato-derived products. Tomato products improve antioxidant defenses and reduce the risk of oxidative stress. It is known to protect heart health, boost digestive health, protect against cancer, ameliorate chronic diseases, inhibiting cellular damage, detoxification and filtration of body wastes etc. Tomatoes are generally grown all through the year and are inexpensive, however in the present day, unpredicted changing environmental conditions, due to the global warming have affected the production and the costs as well. The change in social habits and dietary intake has increased the demand for healthy ready-to-serve foods. Tomatoes are highly recommended in the daily diet especially for growing children. Tomatoes and their products are generally produced when tomatoes ripen in commercial quantities. These are processed and preserved in various ways which include addition of chemical preservatives as well, which are known to have harmful health effects. The study was aimed to prepare a nutritious ready-to-serve tomato drink with a longer shelf-life. Thee drink was prepared from organic tomatoes fortified with natural ingredients and natural preservatives or methods. The results show that a combination of natural preservatives and non-thermal method of fermentation of tomato juice with Saccharomyces cerevisiae enhanced its nutritional value and increased shelf life to 2 months without inducing any physiochemical or biological changes.