COMPARATIVE EVALUATION OF SYNTHETIC AND PLANT-DERIVED PRESERVATIVES ON THE QUALITY AND SAFETY OF TOMATO PUREE

Abstract

Vegetable peels have been shown to have enormous potential for use as a source of safer, newer, better and effective antimicrobial and antioxidant compounds. Supercritical fluid extraction is a green technology for extraction of bioactive compounds from vegetable peels and offers improved extraction selectivity and efficiency. Consumer concerns about harmful effects of synthetic preservatives are increasing the need for development of natural preservatives. Supercritical fluid extracts of vegetable peels (pumpkin, turnip, and potato) were used in this study to preserve tomato puree and assess its shelf life over a 90-day period. Treatments included SP (puree having synthetic preservative), PPE (Puree having Potato + Pumpkin peel extract) and TPPE (Puree having Turnip+ Potato + Pumpkin peel extract). At 0, 30, 60, and 90 days of storage, the purees were examined for color, ascorbic acid, acidity, pH, total soluble solids, and antioxidant activity (TPC, DPPH). The findings demonstrated that TPPE was better in terms of antioxidant activity, vitamin C, DPPH, and total phenolic compounds. PPE and TPPE retained color, ascorbic acid, DPPH, and TPC better as compared to control during storage. TPPE also scored better in sensory evaluation for parameters like color, aroma, flavor and overall acceptability followed by PPE. The results revealed that vegetable peel extracts can be used as an efficient alternative to synthetic preservatives.