The effect of pea protein and RuBisCO on the physicochemical properties of spray-dried tomato powder

Date

2024-06-09

Author

Çifte, Neriman Ezgi
Mert, Behiç
Öztop, Halil Mecit

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Tomato is one of the most desired vegetables due to its potential health benefits attributed to the rich content of bioactive compounds especially lycopene, flavonoids, phenolics and vitamins. To enhance the convenience and versatility of tomato-derived products, the study focused on investigating the effect of different plant proteins, pea protein and RuBisCO, on the physicochemical properties of spray-dried tomato powders enriched with olive powder. For the production of functionalized tomato powders, diced tomatoes were firstly homogenized using a high shear mixer and exposed to hot-break treatment for 3 minutes at 85℃ followed by quick cooling to room temperature within an ice bath. Tomato juice was filtered by sifting through a strainer to remove the suspended pulp and seeds, and was mixed with 1% (w/w) plant protein, pea protein and RuBiSCo, and 3% (w/w) maltodextrin. All samples were subjected to high-pressure homogenization at 100 MPa for 2 passes prior to spray drying. Spray drying was conducted at an inlet air temperature of 150 ℃ and feed flow rate of 8-10 ml/min to keep air outlet temperature at 85 ℃. Samples were mixed with 5% (w/w) olive powder to achieve the final formulation of tomato powders. Spray-dried tomato powders were characterized in terms of antioxidant capacity and total phenolic content as well as moisture content, hygroscopicity and solubility. It was determined that pea protein containing tomato powders had lower antioxidant capacity and total phenolic content than those containing RuBisCO (p < 0.05). Although there was not any significant difference between moisture content, water activity and hygroscopity values of tomato powders, pea protein added outstanding solubility properties to tomato powders over RuBisCO (p < 0.05). This study has received funding from the European Union's Horizon 2020– PRIMA Section I Program under grant agreement # 2032 (FunTomP).

URI

https://hdl.handle.net/11511/118209

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Department of Food Engineering, Conference / Seminar