Effects of microwave pasteurization on a functional tomato sauce enriched with pea protein and olive powder

Date

2024-06-09

Author

Bal, Murad
Taş, Ozan
Ateş, Elif Gökçen
Şümnü, Servet Gülüm
Öztop, Halil Mecit

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With an interest in the Mediterranean diet, a functional tomato sauce enriched with pea protein and powdered olive was designed. Microwave pasteurization was considered due to its emphasis on sustainability. The novel tomato sauce was pasteurized using microwaves to establish its effects on the product’s physicochemical properties and compared to conventional pasteurization. For that, tomato purees and peels were prepared by peeling, hot breaking (85⁰C, 3 min), and sieving. Peels were dried (55⁰C, 24 hours), and pulverized. For the formulation of sauce, tomato peel powder, pea protein, olive powder, and salt were homogenized under 500 bars. For the conventional pasteurization, the prepared sample was put in a water bath for 20 minutes at 95°C. For microwave pasteurization, the sample was put in amicrowave pasteurizer for 10 minutes to reach the core temperature of 95°C based on the product’s pH. Protein (by Lowry method), lycopene, total phenolic content (TPC), DPPH antioxidant scavenging activity, and rheology experiments were conducted. The results showed that microwave pasteurized sauce had a higher lycopene content (203 mg/kg) than conventional one (179mg/kg), possibly due to the shorter heat treatment time. The rheological behavior was explained by the Herschel-Buckley model. Microwave pasteurized sauce had a higher yield stress (65 Pa) than conventionally pasteurized one (44 Pa). The consistency indexes were statistically indifferent (around 0.4 Pa.sn) and the flow indexes were 0.78 and 0.68 for microwave and conventionally pasteurized sauce, respectively. The soluble protein (0.8mg BSA/mL), TPC (0.30 mg GAE/mL), and DPPH antioxidant scavenging activity (65%) results did not show statistically significant differences (p < 0.05).In conclusion, pasteurization of the functional tomato sauce with microwave was shown to produce a sauce with better lycopene content and rheological behavior. The phenolic content and antioxidant properties of the product were not inferior to conventional pasteurization. This study has received funding from the European Union’s Horizon 2020– PRIMA Section I Program under grant agreement # 2032 (FunTomP). Keywords: microwave pasteurization; tomato sauce; functional product

URI

https://hdl.handle.net/11511/117664

Collections

Department of Food Engineering, Conference / Seminar