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Quality changes in high hydrostatic pressure treated enriched tomato sauce.

Furkan Erdem1, Ozan Tas1, Nursen Erol2

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Summary

High hydrostatic pressure (HHP) processing of tomato sauce enhances phenolic and lycopene content and antioxidant capacity. This novel method matches conventional thermal treatments for microbial reduction while preserving quality.

Keywords:
Mediterranean diethigh hydrostatic pressureplant proteinstomato sauce

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Area of Science:

  • Food Science
  • Food Processing Technology

Background:

  • High hydrostatic pressure (HHP) processing is an emerging alternative to thermal treatments in the food industry.
  • HHP aims to enhance functional benefits and minimize losses in processed foods.
  • This study evaluates HHP-treated enriched tomato sauce quality compared to conventional methods.

Purpose of the Study:

  • To assess the viability of HHP as an alternative to conventional thermal treatment for enriched tomato sauce.
  • To evaluate changes in quality parameters of HHP-treated enriched tomato sauce.
  • To compare the functional benefits and microbial reduction efficacy of HHP versus thermal processing.

Main Methods:

  • Enriched tomato sauce was treated using high hydrostatic pressure (HHP) at 500 MPa and temperatures of 30°C/50°C.
  • Quality parameters including total phenolic content, lycopene, and antioxidant capacity were analyzed.
  • Microbiological analyses and T₂ relaxation time studies were conducted to assess microbial reduction and structural integrity.

Main Results:

  • HHP treatments significantly increased total phenolic and lycopene content by 6.7% and 7.5%, respectively.
  • Antioxidant capacity of HHP-treated samples was comparable or superior to conventionally treated samples.
  • A 500 MPa/50°C treatment for 5 minutes achieved an 8-log reduction in microbial colony formation, matching thermal processing results.

Conclusions:

  • Combined pressure-temperature treatments offer improved results and reduced processing times.
  • 500 MPa/50°C HHP treatments effectively retain quality parameters and significantly reduce microbial activity.
  • HHP processing presents a viable alternative to conventional thermal treatments for enriched tomato sauce.