NUTRITIONAL AND SENSORY POTENTIAL OF INNOVATIVE VEGETABLE SAUCES IN THE CONTEXT OF PROCESSING CHANGES AND TECHNOLOGICAL MODIFICATIONS

Abstract

The aim of this study was to develop and evaluate innovative vegetable-based sauces as functional alternatives to commercial tomato ketchup, focusing on formulation strategy, technological processing, and bioactive enrichment. Five formulations (S1–S5) were developed using a standardized base of beetroot purée (40%) and apple purée (40%), supplemented with specific vegetable matrices (tomato, carrot, pumpkin, sweet potato, eggplant, and bell pepper). The sauces were processed using controlled thermal treatment (88°C, 3 min), facilitated by a naturally acidic pH (< 4.6). Physicochemical analysis, bioactive compound profiling (total polyphenols, betacyanins, carotenoids), and weighted sensory evaluation were conducted. Statistically significant differences (p<0.05) were observed among formulations. The sauce incorporating eggplant and pepper (S5) exhibited the highest total polyphenol content (2026.9 mg GAE.kg^-1 DM), while the tomato-based variant (S1) achieved the highest sensory score (85.5 points), surpassing the commercial control in flavor harmony and aroma. Consistency, measured by Bostwick flow, was significantly more stable in the innovative sauces than in commercial ketchup, driven by the natural polysaccharide matrix of the root and tuber components. The results demonstrate that multi-component vegetable sauces can achieve superior nutritional profiles and high consumer acceptance, providing a viable strategy for developing clean-label condiments with reduced sodium and enhanced antioxidant potential.