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

Sibel Yagci, Rukiye Calıskan, Zeynep Saliha Gunes, Esra Capanoglu*, Merve Tomas

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

17 Citations (Scopus)

Abstract

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.

Original languageEnglish
Article number130847
JournalFood Chemistry
Volume368
DOIs
Publication statusPublished - 30 Jan 2022

Bibliographical note

Publisher Copyright:
© 2021

Funding

This study was funded by a grant from TÜBİTAK 3501 Program (Grant No. 118O377; The Scientific and Technological Research Council of Turkey). This study was funded by a grant from T?B?TAK 3501 Program (Grant No. 118O377; The Scientific and Technological Research Council of Turkey).

FundersFunder number
T?B?TAK 3501 Program
TÜBİTAK 3501 Program118O377
Türkiye Bilimsel ve Teknolojik Araştirma Kurumu

    Keywords

    • Antioxidants
    • Bioaccessibility
    • Carotenoids
    • Extrusion
    • Functional foods
    • Tomato pomace
    • Valorization

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