Advances in the design and optimization of a functional purée for sous vide processing

Current consumer demands for healthy and convenient options have driven the development of ready-to-eat vegetable products. These cooked, vacuum-packed, and ready-to-consumer foods guarantee high organoleptic quality and food safety. This study aimed to design and optimized a bioactive compound-fortified food made from carrot (Z) and butternut squash (ZA), preserved via vacuum-cooking technology (sous vide). To optimize the production process, cutting type, steam cooking times, homogenization periods, and blending ratios (100:0, 75:25, 50:50, 25:75, and 0:100 % w/w Z:ZA) were evaluated. To control pH—a critical barrier against pathogenic microorganisms in vacuum-packed foods—two additive blends were tested: T1 (0.20% citric acid [AC] + 0.30% ascorbic acid [AA]) and T2 (0.15% AC + 0.15% AA + 0.15% glucono delta lactone [GDL]), against an untreated control sample (TC). A trained panel of 10 judges evaluated sensory quality (overall appearance, consistency, color, odor, and flavor). Furthermore, soluble solids (SS, °Brix) and instrumental color (Minolta CR-350, illuminant C) were determined using color parameters L* (lightness), a* (redness), and b* (yellowness). The optimized manufacturing process consisted of raw material selection, sanitization (NaClO, 150 ppm, 5 min), conditioning, slicing (1 mm), steam cooking (20 min for Z; 5 min for ZA), Z:ZA blending (25:75 % w/w), pH regulator addition, and homogenization (10 min). SS values ranged between 11.40 and 11.82 °Brix. Regarding pH, TC exhibited the highest value (5.65) and was therefore discarded. Treatment T2 proved to be optimal, stabilizing the pH at a safe level (4.31) while displaying superior color parameters and an enhanced sensory profile that successfully masked the extreme acidity of the acidulants. Consequently, this study successfully optimized the development of a microbiologically safe and sensorially acceptable Z and ZA mixed purée suitable for sous vide processing.