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Open AccessArticle

Assessment of Techno-Functional and Nutraceutical Potential of Tomato (Solanum lycopersicum) Seed Meal

1
Centro de Investigación en Biotecnología Aplicada, Instituto Politécnico Nacional, CIBA-IPN, Tepetitla, Tlaxcala 90700, Mexico
2
Departamento de Ingeniería Química, Alimentos y Ambiental, Universidad de las Américas Puebla, Sta. Catarina Mártir, San Andrés Cholula, Puebla 72810, Mexico
*
Author to whom correspondence should be addressed.
These authors contributed equally to this work.
Molecules 2020, 25(18), 4235; https://doi.org/10.3390/molecules25184235
Received: 28 August 2020 / Revised: 11 September 2020 / Accepted: 13 September 2020 / Published: 15 September 2020
Tomato (Solanum lycopersicum) is a widely consumed fruit all around the world. The industrial exploitation of tomato generates a lot of waste. Most of the utilization of tomato seeds waste is focused on animal feeding, as well as a food ingredient aimed to increase the protein content, and raw material for some organic bioactive component extraction. The aim of this work was to evaluate the techno-functional properties of tomato seed meal (TSM) and its nutraceutical properties after applying defatting processing (TSMD), and to evaluate the nutraceutical properties after a fermentation processing (TSMDF) by Lactobacillus sp. The results showed that, at alkaline conditions (pH 8–9), the techno-functional properties for TSM and TSMD improved. In comparison with TSM, TSMD showed higher water holding capacity (WHC ≈32%), higher oil holding capacity (OHC ≈13%), higher protein solubility (49–58%), more than 10 times foaming activity (FA), more than 50 times foam stability (Fst), as well as an improved emulsifying activity (EA) and emulsion stability (Est) wich were better at pH 9. Regarding the nutraceutical properties, after 48 h of fermentation (TSMDF), the antioxidant activity was doubled and a significant increase in the iron chelating activity was also observed. During the same fermentation time, the highest angiotensin-converting enzyme inhibition (ACEI) was achieved (IC50 73.6 μg/mL), more than 10 times higher than TSMD, which leads to suggest that this fermented medium may be a powerful antihypertensive. Therefore, the strategy proposed in this study could be an option for the exploitation of tomato wastes. View Full-Text
Keywords: tomato seed meal; techno-functional properties; nutraceutical properties; antihypertensive activity; Lactobacillus sp. tomato seed meal; techno-functional properties; nutraceutical properties; antihypertensive activity; Lactobacillus sp.
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MDPI and ACS Style

Maldonado-Torres, R.; Morales-Camacho, J.I.; López-Valdez, F.; Huerta-González, L.; Luna-Suárez, S. Assessment of Techno-Functional and Nutraceutical Potential of Tomato (Solanum lycopersicum) Seed Meal. Molecules 2020, 25, 4235.

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