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April 26, 2026LWTOpen Access

Physicochemical and Sensory Characteristics of Tomato Leather Enriched with RuBisCO after High-Pressure Homogenization

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Authors

EAElif Gökçen AteşMOMecit H. OztopOBOzgur Boyanay

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Overview

Randomized trial analyzes the effects of high-pressure homogenization on tomato leather quality, highlighting protein-press interactions.

Key Points

  • This research aims to assess how high-pressure homogenization affects the characteristics of RuBisCO-enriched tomato leather.
  • Tomato leather was prepared with varying RuBisCO concentrations (0, 2.5, 5, 10 g/kg) and subjected to different pressures (0, 50, 100 MPa).
  • Characterization included evaluation of moisture content, soluble protein, lycopene levels, and sensory properties through PCA.
  • The effects of protein concentration and pressure on product quality were analyzed.
  • At 2.5 g/kg RuBisCO and 100 MPa, protein extractability improved while maintaining mechanical stability.
  • Lycopene retention was highest at low protein levels but decreased with pressure application.
  • Sensory evaluation favored the 2.5 g/kg–50 MPa combination for fresh tomato flavor, whereas higher levels had negative impacts.

Cite This Study

Ateş et al. (2026) studied this question.

synapsesocial.com/papers/69edadd94a46254e215b567fhttps://doi.org/10.1016/j.lwt.2026.119394
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