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Development of a novel formulation of a functional tomato sauce

2025-03Artigo científico Acesso aberto
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datacite.subject.sdg03:Saúde de Qualidade
datacite.subject.sdg02:Erradicar a Fome
datacite.subject.sdg09:Indústria, Inovação e Infraestruturas
dc.contributor.authorNgameni Tchonkouang, Rose Daphnee
dc.contributor.authorMartey, Dorcas Martekie
dc.contributor.authorBal, Murad
dc.contributor.authorOztop, Mecit Halil
dc.contributor.authorGago, Custódia
dc.contributor.authorGuerreiro, Adriana
dc.contributor.authorEstêvão, Maria Dulce da Mota Antunes de Oliveira
dc.contributor.authorVieira, Margarida
dc.date.accessioned2026-04-28T13:20:41Z
dc.date.available2026-04-28T13:20:41Z
dc.date.issued2025-03
dc.description.abstractA functional tomato sauce was developed through the enrichment of high-lycopene tomato pulp (TomP) with pea protein (PP), freeze-dried olive powder (OP), and tomato peel powder (TPP) to achieve good sensory acceptability and a high antioxidant level using a 4-component (X1-TomP, X2-PP, X3-OP, X4-TPP) D-optimal mixture design. Responses: Y1-color, Y2-aspect, Y3-aroma, Y4-flow/texture, Y5-taste, Y6-sourness, and Y7-aftertaste, were evaluated by a non-trained sensory panel to obtain polynomial models for all responses. Numerical optimization resulted in the formulation: TomP (93.05%), PP (1.82%), OP (1.66%), and TPP (3.47%). Sensory analyses of the developed sauce revealed that the product was appreciated by untrained and trained panelists. Sensory profile analyses by the trained panel consensus concluded that the sauce has a good flavor profile with well-balanced sweetness and saltiness, slightly perceptible astringent notes, and no off-taste. Analyses of antioxidant activity (ABTS and FRAP), polyphenols, lycopene and beta-carotene were carried out. The sauce had concentrations of 35.37±1.85 mg/100 g (lycopene), 5.72±0.52 mg/100 g (beta-carotene), and 58.30±0.91 mg GAE/100 g (phenolic content) while the pulp had concentrations of 23.54±0.76 mg/100 g, 3.03±0.01 mg/100 g and 39.06±2.99 mg GAE/100 g, respectively. The developed tomato sauce compares favorably with the pulp in terms of lycopene, beta-carotene, and phenolic content. The remarkable increase in phenolic content, lycopene, and beta-carotene (known for their antioxidant properties) in the sauce enriched with powdered additives contributes significantly to its antioxidant potential. Therefore, the developed sauce is a good source of such health-promoting compounds and has the potential to be consumed as a functional food.eng
dc.description.sponsorship2032
dc.identifier.doi10.13189/fst.2025.130108
dc.identifier.eissn2331-513X
dc.identifier.issn2331-5156
dc.identifier.urihttp://hdl.handle.net/10400.1/28791
dc.language.isoeng
dc.peerreviewedyes
dc.publisherHorizon Research Publishing Co., Ltd.
dc.relation.ispartofFood Science and Technology
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectHigh-lycopene
dc.subjectTomato
dc.subjectPlant-based
dc.subjectFunctional food
dc.subjectProduct formulation
dc.subjectMixture design
dc.subjectBioactive compounds
dc.titleDevelopment of a novel formulation of a functional tomato sauceeng
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage96
oaire.citation.issue1
oaire.citation.startPage76
oaire.citation.titleInternational Journal of Food Science and Technology
oaire.citation.volume13
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameNgameni Tchonkouang
person.familyNameMartey
person.familyNameGago
person.familyNameGuerreiro
person.familyNameEstêvão
person.familyNameVieira
person.givenNameRose Daphnee
person.givenNameDorcas Martekie
person.givenNameCustódia
person.givenNameAdriana
person.givenNameMaria Dulce da Mota Antunes de Oliveira
person.givenNameMargarida
person.identifier2836641
person.identifierR-004-VY7
person.identifierI-4695-2014
person.identifier.ciencia-id521D-EF12-1471
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person.identifier.ciencia-id5318-F751-754D
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person.identifier.ciencia-id3314-4EFC-1E4A
person.identifier.orcid0000-0002-0039-6792
person.identifier.orcid0009-0005-9511-6966
person.identifier.orcid0000-0001-9914-3615
person.identifier.orcid0000-0002-3380-3892
person.identifier.orcid0000-0002-7151-8363
person.identifier.orcid0000-0003-2774-706X
person.identifier.ridG-8496-2019
person.identifier.ridE-1805-2012
person.identifier.scopus-author-id37060829600
person.identifier.scopus-author-id56007053600
person.identifier.scopus-author-id8381590400
person.identifier.scopus-author-id7202140775
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