Development of a Novel Formulation of a Functional Tomato Sauce

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±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.