Lactic-Fermented Tomato as a Natural Colorant and Bioprotective Ingredient Replacing Cochineal Carmine in Fresh Pork Sausage

This study aimed to develop a biotechnological process for producing a lactic-fermented tomato ingredient (Solanum lycopersicum) capable of acting as a natural reddish colorant and enhancing microbiological stability in fresh pork sausage, reducing dependence on cochineal carmine, whose market price has fluctuated substantially. The bioprocess was conducted at industrial scale using a 10% tomato flour solution subjected to enzymatic hydrolysis with pectinases to release lycopene, followed by co-culture fermentation with Lacticaseibacillus paracasei ATCC 25302 and Pediococcus acidilactici ATCC 8042 to convert sugars into lactic acid. The antimicrobial potential of the ingredient was assessed through minimum inhibitory concentration assays using the Computational Microbial Density Scanning method against microbiota isolated from fresh pork sausage. A dose-dependent inhibitory effect was observed, with significant growth reduction from 2%. The fermented ingredient was then applied at 2% (w/w) in fresh pork sausage, partially or fully replacing cochineal carmine. Instrumental color analysis showed that 2% enabled a 50% reduction in cochineal carmine without compromising color. Microbiological stability evaluated using the MicroLab_ShelfLife method revealed a substantial reduction in microbial growth rates in treated groups. Overall, lactic-fermented tomato can partially replace cochineal carmine while preserving sensory color and providing an antimicrobial function, thereby enhancing product stability and shelf-life.