Comparative evaluation of Basella alba mucilage and commercial hydrocolloids in tomato ketchup: Rheology, bioactivity and microbial stability

This study evaluated Basella alba (Indian spinach) mucilage as a natural alternative to carrageenan, xanthan and guar gums at tomato ketchup. Mucilage was enzymatically extracted (best yield 14.05% with 1.5% pectinase), characterized for functional properties (water-holding 78.86 g/g, oil-absorption 2.49 g/g) and incorporated into ketchup at 1–3% (w/w), while commercial gums (carrageenan, xanthan gum, and guar gum) were used at 0.3% (w/w). Prepared ketchups were analyzed for proximate composition, rheology, bioactive compounds (Total phenolics content, total flavonoids, lycopene), minerals (measured inductively coupled plasma–optical emission spectrometry, ICP-OES), color, sensory acceptability (9-point hedonic), and microbial stability (colony-forming units, CFU/g) during storage. Ketchup formulated with 3% mucilage exhibited superior pseudoplasticity (flow index: 0.602) and the highest consistency coefficient (11.37), outperforming samples with 0.3% commercial gums. Notably, mucilage enrichment significantly enhanced the nutritional profile, increasing total phenolics 48% (9.45 to 13.98 mg GAE/100g), total flavonoids 50% (5.02 to 7.52 mg QE/100g), and lycopene 34% (6.45 to 8.64 mg/100g). Mineral content also improved, notably calcium (19.3 mg/100g) and potassium (274.5 mg/100g). Microbial stability (4.90 log CFU/g for 3% mucilage) extended to 28 days, with counts below safety limits (5 log CFU/g). While sensory scores slightly decreased (e.g., 6.90–8.25/9), all formulations remained acceptable, though higher mucilage slightly reduced redness (L*, a*, b* shifts). These findings position Basella alba mucilage as a potent, multifunctional ingredient that simultaneously improves texture, nutrition, and stability, offering a sustainable solution for clean-label food innovation. We recommend 1-2% mucilage for commercial ketchup to balance functionality and sensory quality.