Articles
Effects of microwave pasteurization on a functional tomato sauce enriched with pea protein and olive powder
Article number
1445_15
Pages
103 – 108
Language
English
Abstract
Due to 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 (85°C, 3 min), and sieving.
Peels were dried (55°C, 24 h), and pulverized.
For the formulation of sauce, tomato peel powder (4 g), pea protein (2 g), olive powder (2 g), and salt (1 g) were mixed with 100 g of tomato juice and homogenized under 500 bars.
For the conventional pasteurization, the prepared sample was put in a water bath for 20 min at 95°C. For microwave pasteurization, the sample was put in a microwave pasteurizer for 10 min 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‑1) than conventional one (179 mg kg‑1), 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 (0.8 mg BSA mL‑1), TPC (0.30 mg GAE mL‑1), 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.
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 (85°C, 3 min), and sieving.
Peels were dried (55°C, 24 h), and pulverized.
For the formulation of sauce, tomato peel powder (4 g), pea protein (2 g), olive powder (2 g), and salt (1 g) were mixed with 100 g of tomato juice and homogenized under 500 bars.
For the conventional pasteurization, the prepared sample was put in a water bath for 20 min at 95°C. For microwave pasteurization, the sample was put in a microwave pasteurizer for 10 min 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‑1) than conventional one (179 mg kg‑1), 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 (0.8 mg BSA mL‑1), TPC (0.30 mg GAE mL‑1), 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.
Authors
M.H. Öztop, M. Bal, O. Taş, E.G. Ateş, G. Şumnu
Keywords
functional tomato sauce, antioxidant, novel products, high pressure homogenization, microwave pasteurization
Online Articles (49)