Physicochemical and sensory characteristics of tomato leather enriched with RuBisCO after high-pressure homogenization

This study investigated the effects of high-pressure homogenization (HPH) on the physicochemical and sensory properties of RuBisCO-enriched tomato leather (pestil) which was prepared with the addition of RuBisCO at 0, 2.5, 5, and 10 (g/kg). and homogenized at pressure levels of 0, 50, and 100 MPa. The tomato leathers were characterized in terms of moisture content, water activity, soluble protein content, lycopene content, color parameters, and tensile strength. Sensory properties were also evaluated using principal component analysis (PCA). The results showed that the impact of HPH depended strongly on protein concentration (p<0.05). At low RuBisCO levels (2.5 g/kg), 100 MPa improved protein extractability and maintained mechanical stability, whereas higher protein concentrations limited extractability and increased structural heterogeneity. Lycopene retention was higher at low protein addition but decreased under pressure. Both increasing protein concentration and pressure reduced redness and tensile strength (p < 0.05); however, moderate pressure combined with low protein level provided a more balanced structural profile. Sensory evaluation indicated that the 2.5 g/kg–50 MPa combination showed a tendency to preserve fresh tomato flavour and overall taste perception, while higher protein levels were associated with negative taste attributes. Overall, the findings highlight the interaction between protein concentration and processing conditions in determining product quality in a complex food matrix. • Low RuBisCO levels improved protein dispersion under moderate pressure • High RuBisCO levels increased protein–protein interactions and aggregation • High-pressure homogenization reduced lycopene content. • Sensory quality was strongly dependent on the protein–pressure combination. • Protein aggregation at high RuBisCO levels was linked to reduced sensory acceptance