Overview
This source page is a mechanical bulk-ingest record for a PDF in the methylmercury infant-formula research pull. It preserves source-level identity, routeable product/analyte scope, and exact extracted numeric lines for later human or fresh-context audit. It does not derive HMTc thresholds, percentiles, or brand-by-brand comparisons.
Key numbers
The worker extracted the full PDF text with layout preservation twice and compared extraction hashes before commit. The following lines are copied from numeric/table-bearing regions of the PDF and retain the source units and wording where legible:
- Institute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Tr. A. Hlinku 2, 949 76 Nitra, Slovak Republic.
- National Agricultural and Food Centre, Research Institute of Plant Production, Bratislavská cesta 122, 921 68 Piešťany, Slovak Republic.
- *Corresponding author: andrea.mendelova@uniag.sk https://doi.org/10.55251/jmbfs.13822
- Received 14. 1. 2026 The aim of this study was to develop and evaluate innovative vegetable-based sauces as functional alternatives to commercial tomato
- Revised 17. 3. 2026 ketchup, focusing on formulation strategy, technological processing, and bioactive enrichment. Five formulations (S1–S5) were developed
- Accepted 24. 3. 2026 using a standardized base of beetroot purée (40%) and apple purée (40%), supplemented with specific vegetable matrices (tomato, carrot,
- Published 1. 4. 2026 pumpkin, sweet potato, eggplant, and bell pepper). The sauces were processed using controlled thermal treatment (88°C, 3 min), facilitated
- by a naturally acidic pH (< 4.6). Physicochemical analysis, bioactive compound profiling (total polyphenols, betacyanins, carotenoids),
- and weighted sensory evaluation were conducted. Statistically significant differences (p<0.05) were observed among formulations. The
- sauce incorporating eggplant and pepper (S5) exhibited the highest total polyphenol content (2026.9 mg GAE.kg-1 DM), while the tomato-
- based variant (S1) achieved the highest sensory score (85.5 points), surpassing the commercial control in flavor harmony and aroma.
- INTRODUCTION (cv. Uno Rosso), beetroot (cv. Betina), carrots (cv. Nantes 3), peppers (cv.
- consistency (Sikora et al., 2008; Haggar et al., 2023). However, traditional (Slovakia), characterized by fertile chernozem soils and a warm climatic zone
- 2017). Combining diverse vegetables can enhance nutritional profiles while eggplant, and apples). The ingredients were then softened using a combi-steamer
- introducing novel sensory characteristics (Nawirska-Olszańska et al., 2011). (Electrolux Professional, Sweden) at 120°C for 20 minutes (60 minutes for
- source of lycopene and phenolic acids, which are crucial for antioxidant activity Table 1 Formulations of innovative vegetable sauces
- (Guemouni et al., 2023). Beetroot contributes betalains and saponins (Stoica et Ingredient (g.kg-1) S1 S2 S3
- al., 2024), while pumpkins and carrots enhance the formulation with β-carotene
- and dietary fiber, the latter being essential for both prebiotic effects and the final Beetroot purée 400 400 400
- texture (Jacobo-Velazquez, 2023; Rahman et al., 2024). Furthermore, the Apple purée 400 400 400
- overall antioxidant potential and stability of the product (Wang et al., 2018; Marín Carrot purée - 200 -
- et al., 2004). Pumpkin purée - - 200
- vegetable-based alternatives. We specifically examine how different vegetable Spirit vinegar (8%) (ml) 20 20 20
- Sucrose 20 20 20
- for developing healthier, functional condiments. Salt (NaCl) 6 6 6
- Dried onion 0.2 0.2 0.2
- utilizing beetroot and apple purées as the primary base. Apple purée was anise, nutmeg, coriander 0.4 0.4 0.4
- J Microbiol Biotech Food Sci / Mendelová et al. 2026 : 15 (5) e13822
- Hegedűsová et al. (2016). Carotenoids were extracted from the homogenized
- The individual purées were blended according to the formulations (Table 1),
- Germany) at 10 000 rpm for 3 minutes. Finally, the sauces were filled into sterile
- glass containers and pasteurized at 88°C for 3 minutes (ensuring pH < 4.6 for
- Absorbance of the samples was measured spectrophotometrically using a PV4
- Refractometric dry matter was measured using a digital Rudolph J47WR
- refractometer (0–100 °Brix). The instrument was calibrated with distilled water
- (0 °Brix), and a small amount of sample was applied to the measurement surface.
- E – extinction coefficient (2592 for β-carotene),
- pH was measured using an ExStik Waterproof digital pH meter (range 0–14, -5 to
- Sauce consistency was measured at 20 °C using a Bostwick consistometer
- +50 °C). The device was calibrated with pH 4 and pH 7 buffers, and samples were
- (Barringer et al., 1998). The sample was poured to the rim, leveled, and the flow
- placed in 25 mL beakers for electrode immersion. The pH value was read directly
Methods (brief)
- sample using acetone. The resulting acetone extract was repeatedly mixed with
- Absorbance of the samples was measured spectrophotometrically using a PV4
- (0 °Brix), and a small amount of sample was applied to the measurement surface.
- m – sample weight (g).
- +50 °C). The device was calibrated with pH 4 and pH 7 buffers, and samples were
- (Barringer et al., 1998). The sample was poured to the rim, leveled, and the flow
- A 2 g sample was mixed with 80 mL distilled water and 0.5 mL nitric acid (4 mol.L-
- Samples were served at room temperature in transparent containers coded with
- samples. The qualitative quality of the sauces was categorized based on the final
- described by Bucur et al. (2016). A 5 g portion of each sample was weighed and Taste (harmony) 1–5 4 20
- 4000 rpm for 10 minutes. The supernatant was collected, and the procedure was Statistical Evaluation
- One milliliter of the diluted extract was pipetted into two test tubes. To each tube, To evaluate statistically significant differences between the samples, one-way
- nm against a blank sample using the same PV4 spectrophotometer (VWR, Radnor, the threshold for statistical significance set at p<0.05. Results are presented as
- A₁, A₂ – absorbance of the sample, Consumers increasingly value foods rich in functional components such as
- commercial control (C, 78.0 points) across all evaluated attributes, particularly in Samples S1, S2, and S4 showed improved consistency perception compared to the
- samples. As demonstrated by Rahman et al. (2024), while pumpkin increases dry
- physicochemical and sensory properties. All samples met legislative requirements, Guemouni, S.; Brahmi, F.; Hamitri-Guerfi, F.; Smail, L.; Amirouche, F.; Mokrani,
- images to determine the adulteration of ketchup samples with Sudan I dye. Food
Implications
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