Effect of different high-pressure methods on the physicochemical properties of functional tomato juice and sauce

Date

2023-7-18

Author

Erdem, Furkan

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Tomato products are rich in organic acids, vitamins and require to be thermally processed to extend their shelf life. Studies have shown a significant decrease in ß-carotene and vitamin C levels, as well as in acidity with increasing processing temperature for tomato products. Therefore, thermal pasteurization is losing its interest in industrial application and consumer preference over non-thermal pasteurization technologies such as High Hydrostatic Pressure (HHP) and High-Pressure Homogenization (HPH) due to the expectations of health-conscious consumers and recent trends towards the consumption of healthier, bioactive products with preserved functional properties. HHP, a non-thermal processing technique, subjects the food products to pressures in the range of 300-500 MPa without affecting the covalent bonds, preserving nutritional compounds while affecting the microbial load. Meanwhile in HPH, products are subjected to pressures around 200 MPa while the material is reduced to significantly smaller fragments and enzyme activity and microbial load of the material can be influenced. The objective of this study is to evaluate the use of HHP and HPH applications on tomato juice and sauce products formulated with sugar beet leaf protein and olive powder. HHP is going to be applied at a range of 300-500 MPa at 30-50°C for 5 to 15 minutes. Meanwhile HPH application will be evaluated at 100-300 MPa, 30-50°C and up to 5 passes. HHP, HPH and conventional canning with thermal processing will be compared by examining color, rheological behavior, soluble solid content, total acidity, phenolic contents, antioxidant activity, turbidity, lycopene content and pectic enzyme activity as well as reduction in the microbial load. In addition, Time Domain NMR Relaxometry by measuring T2 relaxation times will be used to understand the changes occurred due to the processing at the cellular level.

Subject Keywords

Tomato juice, Tomato sauce, Pea protein, Olive powder, High hydrostatic pressure, Thermal pasteurization

URI

https://hdl.handle.net/11511/104740

Collections

Graduate School of Natural and Applied Sciences, Thesis