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Autores
Martey, Dorcas Martekie
Gago, Custódia
Guerreiro, Adriana
Orientador(es)
Resumo(s)
Reformulating tomato-based products with beneficial plant-based ingredients is a promising approach for enhancing dietary quality. In this study, the chemical properties of reformulated tomato products—a juice and a sauce enriched with pea protein, olive powder, and tomato peel powder—were evaluated alongside the tomatoes used as raw material (cultivar ‘H1657’) to determine the changes occurring during their conversion into reformulated products. The chemical properties were assessed by analyzing lycopene, antioxidant capacity (by total phenolic content, DPPH, ABTS, and FRAP), sugars (glucose, fructose, and sucrose), and organic acids (citric, malic, ascorbic, and oxalic acids). The results showed that the fruit had the highest contents of glucose and fructose. Citric, malic, and oxalic acids were lower in the reformulated products than in the fruit sample, while ascorbic acid did not differ significantly. The sauce and fresh fruit exhibited the highest lycopene, ABTS, DPPH, and FRAP, whereas the juice had the lowest. Polyphenol content was highest in the sauce followed by the fruit and then the juice. The results suggest that incorporating plant-based ingredients into the sauce formulation can help compensate for nutrient losses that occur during tomato processing, making it a promising tomato-based product.
Descrição
Palavras-chave
Solanum lycopersicum Tomato juice Tomato sauce Bioactive compounds Lycopene Phenolics content
Contexto Educativo
Citação
Editora
MDPI