Flaiș Dumitrița, Oroian Mircea
Faculty of Food Engineering, "Ştefan cel Mare" University of Suceava, 13th University Street, 720229 Suceava, Romania.
Suceava-Botoșani Regional Innovative Bioeconomy Cluster Association, 720229 Suceava, Romania.
Foods. 2025 Jul 26;14(15):2627. doi: 10.3390/foods14152627.
The objective of this study was to develop a novel sauce formulation in which egg yolk was substituted with pea and soy proteins, in addition to the incorporation of tomato pomace as a functional ingredient. Nine experimental samples (E1-E3, S1-S3, and P1-P3) and three control samples (E0, S0, and P0) were prepared, corresponding to three protein sources (E: egg yolk, S: soy, P: pea), with increasing concentrations of tomato pomace (0, 2, 4, and 6%). The formulations were adjusted proportionally in terms of water and oil to maintain the desired consistency. The analyses performed included: physico-chemical analysis of the sauce (fat content, peroxide value, and CIE L* a* b* color determination), quality assessment using Fourier Transform Infrared Spectroscopy (FT-IR, rheological measurements, and microstructural evaluation. The sample designated P2 demonstrated a notable correlation with favourable parameters, exhibiting intense colouration, elevated protein content, and consistent rheological properties. However, at higher levels of tomato pomace (notably 6%), microstructural instability was observed, which may limit the formulation's robustness over time. These findings demonstrate that tomato pomace can enhance the functional and structural characteristics of sauce, while also highlighting the importance of optimizing concentration levels to avoid negative impacts on emulsion stability. Overall, the results support the use of tomato pomace and plant proteins in the formulation of sustainable and innovative food products.
本研究的目的是开发一种新型调味酱配方，其中用豌豆和大豆蛋白替代蛋黄，并加入番茄渣作为功能性成分。制备了九个实验样品（E1-E3、S1-S3和P1-P3）和三个对照样品（E0、S0和P0），分别对应三种蛋白质来源（E：蛋黄、S：大豆、P：豌豆），番茄渣浓度逐渐增加（0%、2%、4%和6%）。根据水和油的比例对配方进行调整，以保持所需的稠度。进行的分析包括：调味酱的物理化学分析（脂肪含量、过氧化值和CIE Lab*颜色测定）、使用傅里叶变换红外光谱（FT-IR）进行质量评估、流变学测量和微观结构评估。指定为P2的样品与有利参数具有显著相关性，呈现出浓郁的色泽、较高的蛋白质含量和一致的流变学特性。然而，在较高水平的番茄渣（特别是6%）下，观察到微观结构不稳定，这可能会随着时间的推移限制配方的稳定性。这些发现表明，番茄渣可以增强调味酱的功能和结构特性，同时也突出了优化浓度水平以避免对乳液稳定性产生负面影响的重要性。总体而言，结果支持在可持续和创新食品产品的配方中使用番茄渣和植物蛋白。
