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Comparative study on physicochemical properties of tomato juices with non-irradiated and irradiated supplements: olive powder and sugar-beet leaves protein

The Mediterranean Diet1 (MedD), recognized as an Intangible Cultural Heritage of Humanity by UNESCO, focuses on vegetables, so plant-based protein powders which can be considered as a good ingredient for MedD. The sugar beet is one of the most cultivated crops in the world. In addition, sixty percent of the World's production belongs to Europe. The sugar beet tubers are used in sugar production, while the leaves are the waste of sugar-producing companies that are normally used as livestock or left on the land. Although the sugar beet leaves are considered as waste, they have a potential to be a good protein source due to their high protein content. Olive is another indispensable ingredient for MedD and it can be consumed in the form of table olives, olive powder or olive oil which is the most common form. Tomatoes, olive powder and sugar-beet leaves proteins can be merged in the form of a juice to formulate the functional food and this mix could play a role in inhibiting free radicals, i.e. oxidative stress. Considering their beneficial properties and addition to tomato products, further studies on tomato juices and powders prepared by non-thermal methods are required. Aim of this study is to monitor the changes of the physicochemical properties of tomato juices with supplements: olive powder and sugar-beet leaves protein powder after irradiation treatments. As the powder must satisfy consumers demand in terms food safety with a longer shelf life, preservation with ionizing gamma radiation have been applied. The main objective was to compare physicochemical properties of tomato juices prepared with addition of the different concentrations of olive powder and sugar-beet leaves protein that were and were not exposed to irradiation treatment. The irradiation dose has been chosen according to IAEA regulative2 and in the amount allowed to be presented on the market without Radura symbol, to avoid fear of customers and mistrust to usage of irradiation in food processing even accepted and establish irradiation technology continues to generate controversy. After irradiation, comparative study on changes of physicochemical properties of the powders, analysis of tomato juices such as pH value, total dry matter content, color, total acidity, lycopene content, antioxidative activity, concentration of ROS species and microbiological stability (TPC and TMP) were also investigated and discussed. The results indicated that the proposed procedures based on tomato juices, and differently preserved olive powder and sugar-beet leaves protein powders with optimization of additive’s concentrations can be used for further procedure in process from farm to fork to improve food safety chain. ACKNOWLEDGEMENTS: This work has been fully supported by H2020 PRIMA Initiatives (The Partnership for Research and Innovation in the Mediterranean Area) as part of the project No. 2032 Functionalized Tomato Products (FunTomP).

Mediterranean diet ; tomato juice ; olive powder ; sugar-beet leaves protein ; irradiation

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