This study aimed to reutilize a by-product of the tomato-processing industry, tomato pomace. Two types of tomato sauce were developed incorporating tomato pomace by 50% (SWS) or 100% (WTS) and chopped tomatoes using WTS as filling sauce (WCT). The carotenoids, α-tocopherol, and polyphenols content in the products and bioaccessible fractions from in vitro digestion were assessed compared to a conventional sauce (TS) and chopped tomatoes (TCT). The total antioxidant capacity (TAC) before the digestion, in the bioaccessible fractions and the residue of digestion was measured. The innovative products showed a higher content of all carotenoids (mainly lycopene), α-tocopherol, and TAC vs conventional products. Polyphenols were more abundant only in the WCT than TCT. Compared to the conventional products, bioaccessibility of: carotenoids decreased by 48% from SWS and WS, whereas increased by 19% from WCT; α-tocopherol increased by 26% from SWS; total polyphenols decreased by 37% and 56% from SWS and WS, whereas increased by 19% from WCT. TAC of bioaccessible fractions and residues of digestion from innovative products increased by 1.3- to 4-folds. Reutilizing tomato pomace in tomato processing led to products with increased carotenoids, α-tocopherol, and TAC besides enhanced oxidative reducing potential along the gastro-intestinal tract until the colon.

Enrichment of tomato sauce and chopped tomatoes with tomato by-products increases antioxidant activity upon in vitro digestion / Tagliamonte, S.; Romano, R.; Chiacchio, M. F.; Aiello, A.; De Luca, L.; Salzano, V.; Vitaglione, P.. - In: LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE. - ISSN 0023-6438. - 184:(2023), p. 115002. [10.1016/j.lwt.2023.115002]

Enrichment of tomato sauce and chopped tomatoes with tomato by-products increases antioxidant activity upon in vitro digestion

Tagliamonte S.
Primo
;
Romano R.
;
Chiacchio M. F.;Aiello A.;De Luca L.;Vitaglione P.
2023

Abstract

This study aimed to reutilize a by-product of the tomato-processing industry, tomato pomace. Two types of tomato sauce were developed incorporating tomato pomace by 50% (SWS) or 100% (WTS) and chopped tomatoes using WTS as filling sauce (WCT). The carotenoids, α-tocopherol, and polyphenols content in the products and bioaccessible fractions from in vitro digestion were assessed compared to a conventional sauce (TS) and chopped tomatoes (TCT). The total antioxidant capacity (TAC) before the digestion, in the bioaccessible fractions and the residue of digestion was measured. The innovative products showed a higher content of all carotenoids (mainly lycopene), α-tocopherol, and TAC vs conventional products. Polyphenols were more abundant only in the WCT than TCT. Compared to the conventional products, bioaccessibility of: carotenoids decreased by 48% from SWS and WS, whereas increased by 19% from WCT; α-tocopherol increased by 26% from SWS; total polyphenols decreased by 37% and 56% from SWS and WS, whereas increased by 19% from WCT. TAC of bioaccessible fractions and residues of digestion from innovative products increased by 1.3- to 4-folds. Reutilizing tomato pomace in tomato processing led to products with increased carotenoids, α-tocopherol, and TAC besides enhanced oxidative reducing potential along the gastro-intestinal tract until the colon.
2023
Enrichment of tomato sauce and chopped tomatoes with tomato by-products increases antioxidant activity upon in vitro digestion / Tagliamonte, S.; Romano, R.; Chiacchio, M. F.; Aiello, A.; De Luca, L.; Salzano, V.; Vitaglione, P.. - In: LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE. - ISSN 0023-6438. - 184:(2023), p. 115002. [10.1016/j.lwt.2023.115002]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11588/942920
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