In this study, the lactic fermentation of immature tomatoes as a tool for food ingredient production was evaluated as a circular economy-oriented alternative for valorising industrial tomatoes that are unsuitable for processing and which have wasted away in large quantities in the field. Two lactic acid bacteria (LAB) were assessed as starter cultures in an immature tomato pulp fermentation to produce functional food ingredients with probiotic potential. The first trial evaluated the probiotic character of Lactiplantibacillus plantarum (LAB97, isolated from immature tomato microbiota) and Weissella paramesenteroides (C1090, from the INIAV collection) through in vitro gastrointestinal digestion simulation. The results showed that LAB97 and C1090 met the probiotic potential viability criterion by maintaining 6 log₁₀ CFU/mL counts after in vitro simulation. The second trial assessed the LAB starters’ fermentative ability. Partially decontaminated (110 °C/2 min) immature tomato pulp was used to prepare the individually inoculated samples (Id: LAB97 and C1090). Non-inoculated samples, both with and without thermal treatment (Id: CTR-TT and CTR-NTT, respectively), were prepared as the controls. Fermentation was undertaken (25 °C, 100 rpm) for 14 days. Throughout storage (0, 24, 48, 72 h, 7, and 14 days), all the samples were tested for LAB and Y&M counts, titratable acidity (TA), solid soluble content (SSC), total phenolic content (TPC), antioxidant capacity (AOx), as well as for organic acids and phenolic profiles, and CIELab colour and sensory evaluation (14th day). The LAB growth reached ca. 9 log₁₀ CFU/mL for all samples after 72 h. The LAB97 samples had an earlier and higher acidification rate than the remaining ones, and they were highly correlated to lactic acid increments. The inoculated samples showed a faster and higher decrease rate in their SSC levels when compared to the controls. A nearly two-fold increase (p < 0.05) during the fermentation, over time, was observed in all samples’ AOx and TPC (p < 0.05, r = 0.93; similar pattern). The LAB97 samples obtained the best sensory acceptance for flavour and overall appreciation scores when compared to the others. In conclusion, the L. plantarum LAB97 starter culture was selected as a novel probiotic candidate to obtain a potential probiotic ingredient from immature tomato fruits.

Ultrasound (US) treatment is an eco-friendly physical modification technique increasingly used to enhance the functionality of gluten-free flours. In this study, the impact of sonication on the techno-functional, thermal, structural, and rheological properties of a composite gluten-free flour was investigated. The flour, comprising corn starch, rice flour, and other ingredients, was treated at hydration levels of 15% and 25% (w/w) under controlled conditions (10 min of sonication at 20 °C) and compared to a non-sonicated control. Sonication reduced the water absorption capacity (WAC) and swelling power (SP) while increasing the oil absorption capacity (OAC) and water solubility (WSI). Thermal analysis revealed lower gelatinization enthalpy, indicating structural modifications induced by cavitation. Structural assessments (XRD and FTIR) confirmed minimal alterations in crystallinity and short-range order. Rheological studies demonstrated an enhanced elasticity in the gel structure, especially at 15% hydration, while a morphological analysis via SEM highlighted particle fragmentation and surface roughening. These findings demonstrate the potential of ultrasound to modify gluten-free flours for improved functionality and diverse applications in gluten-free product development.