Viscosity Analysis of Tomato Pulp Incorporated with Seaweed, Microalgae, and Apple Pomace for the Development of a New Product

Global consumption of tomato pulp has increased significantly due to its versatility and nutritional value, being utilized in diverse cuisines worldwide. Despite its popularity, there is a growing interest in exploring alternative food sources with lower carbon footprints. This study aimed to innovate formulations of tomato pulp by incorporating two seaweeds, Fucus vesiculosus and Codium tomentosum, along with heterotrophic microalgae Chlorella vulgaris (honey – yellow) and apple pomace, a byproduct of the apple juice processing industry. Characterization of the rheological characteristics of tomato pulps enriched with algae and apple pomace was performed through the development of eight samples with different combinations of algae and pomace. The high-protein microalgae and pectin-rich apple pomace exhibited significant impact on the flow behavior of the tomato pulps and, simultaneously, it could represent a significant milestone in fostering sustainable gastronomy.