Olive oil with tomato pearls: sensory, microbiological and color stability evaluation

Abstract

The objective of this work was to add the tomato pulp encapsulated by ionic gelation with 2% (P2) and 5% (P5) sodium alginate to extra virgin olive oil and evaluated the stability of this product during 60 days of storage. Ph, color, acidity, microbiological analyzes were analyzed and acceptance sensory test was applied after 60 days of storage. The analyzed formulations remained stable during the storage time, maintaining the color of the product without significant difference. Regarding the analysis of total coliforms, absence was found in all formulations and for molds and yeasts the results obtained were within the required by law. There was no significant difference between the two formulations when the sensory acceptance test was analyzed. The combination of tomato lycopene with extra virgin olive oil forms a product with a high nutritional power, contributing to the prevention of coronary heart disease and cancer.