Physicochemical and sensory characteristics of tomato leather enriched with RuBisCO after high-pressure homogenization

Date

2026-06-01

Author

Ateş, Elif Gökçen
Öztop, Halil Mecit
Boyanay, Ozgur

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

73
views

0
downloads

Cite This

This study investigated the effects of high-pressure homogenization (HPH) on the physicochemical and sensory properties of RuBisCO-enriched tomato leather (pestil) which was prepared with the addition of RuBisCO at 0, 2.5, 5, and 10 (g/kg). and homogenized at pressure levels of 0, 50, and 100 MPa. The tomato leathers were characterized in terms of moisture content, water activity, soluble protein content, lycopene content, colour parameters, and tensile strength. Sensory properties were also evaluated using principal component analysis (PCA). The results showed that the impact of HPH depended strongly on protein concentration (p < 0.05). At low RuBisCO levels (2.5 g/kg), 100 MPa improved protein extractability and maintained mechanical stability, whereas higher protein concentrations limited extractability and increased structural heterogeneity. Lycopene retention was higher at low protein addition but decreased under pressure. Both increasing protein concentration and pressure reduced redness and tensile strength (p < 0.05); however, moderate pressure combined with low protein level provided a more balanced structural profile. Sensory evaluation indicated that the 2.5 g/kg–50 MPa combination showed a tendency to preserve fresh tomato flavour and overall taste perception, while higher protein levels were associated with negative taste attributes. Overall, the findings highlight the interaction between protein concentration and processing conditions in determining product quality in a complex food matrix.

Subject Keywords

High pressure homogenization, Pestil, RuBisCO, Sensory analysis, Tomato leather

URI

https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=105036680270&origin=inward
https://hdl.handle.net/11511/119371

Collections

Department of Food Engineering, Article