Effect of high-pressure homogenization, microwave pasteurization and protein addition on the bioactive and physicochemical properties of liquid tomato product

• Microwave pasteurization improved lycopene and protein solubility. • Pea protein enhanced sauce thickness and appealing color. • RuBisCo offered higher bioactive profile but less desirable color. • High-pressure homogenization increased sauce viscosity. • Processing and proteins synergistically improved sauce properties. This study evaluates the effects of high-pressure homogenization (HPH) and microwave (MW) pasteurization on the physicochemical, rheological, and bioactive properties of tomato sauces enriched with plant proteins (pea protein and ribulose-1,5-bisphosphate (RuBisCo). Parameters such as pH, soluble protein, °Brix, moisture content, color, lycopene, total phenolic content, and antioxidant properties were analyzed. Protein addition significantly enhanced pH, soluble protein, and bioactive content while altering sauce texture and color. Pea protein improved sauce thickness and color appeal, whereas RuBisCo provided higher bioactive retention but reduced thickness. MW pasteurization, compared to conventional methods, resulted in superior lycopene retention and protein solubility due to rapid and efficient heat generation. Time-domain nuclear magnetic resonance relaxometry analysis showed that both proteins and processing methods influenced water mobility and structural properties. This study examined the combined influence of protein enrichment and advanced processing techniques on the bioactive and physicochemical properties of tomato sauces.