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This is a Experimental Study study.

September 16, 2025Food Science & NutritionOpen Access

Probing the Effect of Ultrasonication, Probiotic Lacto‐Fermentation, and Blanching on Bioactive Compounds, Antioxidants Activities, and Antinutrients of Tomato

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Authors

AAAyub AtifNorthwest A&F University MWMuhammad WaseemLanzhou University ZAZulfiqar AhmadIslamia University of Bahawalpur

Discussion

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Implication

Experimental analysis reveals probiotic fermentation significantly boosts antioxidants and reduces antinutrients in tomatoes, implying improved health benefits.

Key Points

LAB fermentation leads to a 95% decrease in phytates, indicating its efficacy in reducing antinutrients.
Probiotic fermentation yields the highest levels of lycopene (177 mg/100 g), demonstrating enhanced nutrient quality.
Observational analysis highlights ultrasonication and blanching effects on bioactive compounds in tomatoes.
Findings suggest LAB fermentation's role in improving antioxidant activities, contributing to tomato's safety and health profile.

Cite This Study

Atif et al. (2025) studied this question.

synapsesocial.com/papers/68d4538f31b076d99fa58e0e https://doi.org/10.1002/fsn3.70970

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Implication

Experimental analysis reveals probiotic fermentation significantly boosts antioxidants and reduces antinutrients in tomatoes, implying improved health benefits.

Probing the Effect of Ultrasonication, Probiotic Lacto‐Fermentation, and Blanching on Bioactive Compounds, Antioxidants Activities, and Antinutrients of Tomato

Discussion

Member takes

Implication

Key Points

Cite This Study

Probing the Effect of Ultrasonication, Probiotic Lacto‐Fermentation, and Blanching on Bioactive Compounds, Antioxidants Activities, and Antinutrients of Tomato

Discussion

Member takes

Implication

Key Points

Cite This Study

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