Journals Information
Food Science and Technology Vol. 13(1), pp. 76 - 96
DOI: 10.13189/fst.2025.130108
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Development of a Novel Formulation of a Functional Tomato Sauce
Rose Daphnee Tchonkouang 1,2, Dorcas Martekie Martey 1,3, Murad Bal 4, Mecit Halil Oztop 4, Cust贸dia Gago 1, Adriana Guerreiro 5, Maria Dulce Antunes 1,2, Maria Margarida Cortez Vieira 1,3,*
1 Mediterranean Institute for Agriculture, Environment and Development & CHANGE-Global Change and Sustainability Institute, Portugal
2 Faculty of Sciences and Technology, Universidade do Algarve, Portugal
3 Department of Food Engineering, Higher Institute of Engineering, Universidade do Algarve, Portugal
4 Department of Food Engineering, Middle East Technical University, Turkey
5 Centre for Electronics, Optoelectronics and Telecommunications, Faculty of Sciences and Technology, Universidade do Algarve, Portugal
ABSTRACT
A 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卤1.85 mg/100 g (lycopene), 5.72卤0.52 mg/100 g (beta-carotene), and 58.30卤0.91 mg GAE/100 g (phenolic content) while the pulp had concentrations of 23.54卤0.76 mg/100 g, 3.03卤0.01 mg/100 g and 39.06卤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.
KEYWORDS
High-lycopene, Tomato, Plant-based, Functional Food, Product Formulation, Mixture Design, Bioactive Compounds
Cite This Paper in IEEE or APA Citation Styles
(a). IEEE Format:
[1] Rose Daphnee Tchonkouang , Dorcas Martekie Martey , Murad Bal , Mecit Halil Oztop , Cust贸dia Gago , Adriana Guerreiro , Maria Dulce Antunes , Maria Margarida Cortez Vieira , "Development of a Novel Formulation of a Functional Tomato Sauce," Food Science and Technology, Vol. 13, No. 1, pp. 76 - 96, 2025. DOI: 10.13189/fst.2025.130108.
(b). APA Format:
Rose Daphnee Tchonkouang , Dorcas Martekie Martey , Murad Bal , Mecit Halil Oztop , Cust贸dia Gago , Adriana Guerreiro , Maria Dulce Antunes , Maria Margarida Cortez Vieira (2025). Development of a Novel Formulation of a Functional Tomato Sauce. Food Science and Technology, 13(1), 76 - 96. DOI: 10.13189/fst.2025.130108.