Dry seeds of peas (Pisum sativum L.) have long been used as a staple food and feed globally, and its nutritional, health and ecological benefits comply with growing demand for novel vegan foods intended for health and sustainability conscious individuals. The aim of this study was to review research findings and latest information on field pea usage as a functional ingredient in vegan foods. Monographic method was used to analyse field pea Pisum sativum L. usage as a diverse and multifunctional ingredient in vegan foods, covering latest available information on chemical composition of field pea and main food ingredients made from field pea, focusing on the varieties from which yellow split pea is produced; their impact on ready product’s nutrition, sensory properties and application in food industry. Major types of novel vegan foods containing field peas available on market were named. Pea protein, starch and fibre have demonstrated functional properties in different food systems, including – emulsification, oil-in-water system stabilisation, texture modification, binding, gelation, foaming, and solubility. It is functionally possible and nutritionally and ecologically desirable to develop novel vegan foods intended as animal product alternatives with acceptable sensory properties.

Nut-dried fruit mixes are a nutritious snack, which can be consumed throughout the year. However, moisture migration, which occurs between components with higher moisture content (dried fruit) and lower moisture content (cereals, nuts), can lead to undesirable physical and chemical changes during storage. The aim of this study was to identify optimal packaging solutions for various types of nut and dried fruit mixes in order to maintain the quality of hazelnuts. Experiments were carried out at the laboratories of the Faculty of Food Technology, Latvia University of Life Sciences and Technologies and quality control laboratories of Grindeks JSC. A total of nine packaging conditions were tested: three types of packagingpolyethylene terephthalate / metallised polyethylene terephthalate / low density polyethylene (PET / metPET / LDPE), biodegradable polylactic acid (PLA) and biaxially oriented polypropylene / ethyl vinyl alcohol / low density polyethylene (BOPP / EVOH / LDPE), and three packaging environmentsair ambiance, modified atmosphere packaging (30% CO2, 70% N2) and active packaging with oxygen absorbents. The results of moisture content, pH, hardness, colour, water activity and peroxide value testing during 8-month storage showed that the most suitable packaging materials to ensure quality of hazelnuts in nut-dried fruit mixes are biodegradable PLA and BOPP / EVOH / LDPE packaging. With regards to the effect of packaging technologies on product quality, the best results were obtained when modified atmosphere packaging or active packaging was used.

Tomato sauce production technology implies cooking at 80-95 ºC. High-density polyethylene (HDPE) packaging material is not recommended for hot-fill process, mainly because of packaging deformation under the influence of high temperature. However, condiments could be cooled and then filled in a HDPE bottle, but the secondary contamination still can occur during the filling process. The aim of the study was to find out whether cooked tomato sauce can be filled in HDPE bottles at reduced temperatures. Two commercial products were hotfilled at 65, 70 and 75 ºC, and incubated at 30 ºC for 12 weeks for accelerated shelf life prediction, assuming the temperature coefficient (Q10) is 2. Microbiological tests were performed after each 2 weeks. Based on target bacteria kinetic factors obtained from literature, and time-temperature data obtained during the hot-fill process, theoretical evaluation of heat treatment processing effectiveness was performed, resulting in prediction that no bacterial growth should be observed during the sample incubation. Untreated samples showed 4 ± 0.2 log10 g -1 total plate count (TPC), 2.4 ± 0.2 log10 g -1 yeasts and moulds count, and various mesophilic lactic acid bacteria and sulphite-reducing bacteria count. After heat treatment, both samples showed stable TPC during the incubation at 30 ºC for 12 weeks, which allowed us to conclude, that expected shelf life of chosen commercial products is at least 6 months. Study result brings us in-depth knowledge about commercial product microflora heat resistance and behaviour during the accelerated shelf-life storage, as well as expands our understanding of industrial pasteurization process designing.

Ready-made meals have gained attention due to saving additional time, which can be spent with family; even better if they do not contain preservatives. At the moment such combination can be obtained using sterilization. The aim of the research was to evaluate and compare currently used processing parameters and packaging solutions to alternative options in order to improve the quality of two commercially-prepared instant soups. A total of seven sterilization, preparation method and packaging combinations were tested for yellow pea soup and fresh cabbage borsch. Such parameters as water activity, pH, aroma volatiles, colour, density of soups and hardness of vegetable pieces, in addition to sensory evaluation by experts were analysed. The results show that it is possible to shorten sterilization cycle up to two times by replacing glass jars with flexible multilayer doypacks, which would have a potential economic benefit by significantly decreasing energy consumption during production. Correct sterilization parameters can retain more intense colour and higher sum of aroma volatiles in addition to excellent sensory quality of both borsch and pea soup. In order to obtain reduced energy consumption and very good quality for both soups the recommended processing parameters are: cold preparation method, doypack packaging and sterilization at 116 ºC temperature.

In contrast to the commercial treatment parameters currently used for the production of tomato sauces in the processing plant, this study offers new temperature and time combinations for heating, holding and cooling of products. The aim of the current study was to model the effect of time-temperature conditions for the pasteurisation/sterilisation process on the quality of different tomato sauces. Four pasteurisation and sterilization tests (20-3-21/95, 20-10-20/95, 20-5-20/110 and 20-5-24/110 (min•ºC-1)) were carried out at 95 and 110 ºC to obtain the kinetic constants of the simulated process. By measuring the product temperature in the time interval 1 min through inserting the loggers into the glass jars during thermal treatment, the achieved F-value was analysed. The temperature of the product was measured starting from the heating process till the end of cooling. F 85 = 5 min with z = 8.9 were used for the study as reference value. pH, water activity, total plate count and colony forming units of sulfite-reducing clostridia were determined according to standard methods. Experimentally chosen thermal treatment parameters showed that the reference F-value can be achieved by using 20-10-20/95 (min•ºC-1) and 20-5-20/110 or 20-5-24/110 (min•ºC-1) time-temperature combinations. The newly established time-temperature combinations could be used for tomato sauces production and achieve products safety and shelf-life criteria.