Abstract

This study develops functional food ingredients made from tomatoes. In particular, the cellulose contained in tomatoes was saccharified using microbial enzyme preparations, and the possibility of producing highly soluble tomato powder was investigated. First, the study investigated the conditions for saccharification of Avicel using enzyme preparations A, B and C. A result of saccharifying tomato powder under best conditions for Avicel, release of glucose and reducing sugar was confirmed for all enzyme preparations. Total polyphenol content increased by saccharification compared to before saccharification for all enzyme preparations. DPPH radical scavenging activity was reduced for all enzyme preparations compared before saccharification. From these results, it is feasible to see the possibility of using discarded tomatoes as a new food material at the 24 h saccharification time. In particular, for enzyme A, hydrolysis to glucose and maintenance of antioxidant activity were higher than for enzymes B and C at 24 h of saccharification. Therefore, among the enzyme preparations used in this study, enzyme A was found to be the most suitable enzyme preparation for the saccharification of tomatoes.

Key words: Tomato, saccharification, cellulose, cellulase, glucose, reducing sugar, food ingredients, functional food.