Impact of tomato pomace powder added to extruded snacks on the in vitro gastrointestinal behaviour and stability of bioactive compounds

YAĞCI S., Caliskan R., Gunes Z. S., Çapanoğlu Güven E., Tomas M.

FOOD CHEMISTRY, cilt.368, 2022 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 368
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1016/j.foodchem.2021.130847
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chimica, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, MEDLINE, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Anahtar Kelimeler: Tomato pomace, Antioxidants, Functional foods, Carotenoids, Bioaccessibility, Extrusion, Valorization, FOOD WASTE MANAGEMENT, FUNCTIONAL-PROPERTIES, ANTIOXIDANT ACTIVITY, EXTRUSION PROCESS, BY-PRODUCTS, NUTRITIONAL PROPERTIES, DIETARY FACTORS, BETA-CAROTENE, LYCOPENE, BIOACCESSIBILITY
  • İstanbul Teknik Üniversitesi Adresli: Evet

Özet

In this study, extruded snacks enriched with tomato pomace powder (TPP) at ratios of 5, 10, 15, and 20% (w/w) were prepared based on some preliminary experiments. The effect of tomato pomace addition to extruded snacks on the total phenolic content, total antioxidant capacity, contents of lycopene and phenolics, as well as their in vitro bioaccessibility; and additionally, physical, textural and sensory properties of the samples were investigated. According to the results, increasing levels of TPP in snacks significantly increased the content of individual phenolics including gallic acid, protocatechuic acid, 2,5-dihydroxybenzoic acid, chlorogenic acid, rutin and quercetin. Similarly, increased amount of TPP in snacks enhanced the bioaccessible protocatechuic acid, chlorogenic acid, rutin and quercetin as well as lycopene (p < 0.05). TPP incorporated snacks displayed lower expansion indices, water absorption index (WAI) and water solubility index (WSI) and lightness; but had higher hardness, redness and yellowness values than the control. However, snacks had acceptable physical and sensory properties when enriched with 10% of TPP. The results suggest that tomato pomace can be added as a functional ingredient to improve the nutritional value of snack products.