The structural and functional characteristics of soluble dietary fibers modified from tomato pomace with increased content of lycopene

• Published in: Food chemistry 2022-07, Vol.382, p.132333-132333, Article 132333
• Main Authors: Li, Jiaoyong, Yang, Zongyuan, Zhang, Yufan, Gao, Boyan, Niu, Yuge, (Lucy) Yu, Liangli
• Format: Article
• Language: English
• Subjects: Dietary Fiber - analysis; Enzymatic; Homogenization; Lycopene; Lycopene - chemistry; Lycopersicon esculentum - chemistry; Nutrients - analysis; Soluble dietary fiber; Tomato pomace; Vitamins - analysis
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2022.132333

•Homogenization with enzymatic hydrolysis increased the content of SDF and the release of Lyc.•HE-SDF possessed smaller macromolecular weight and shorter molecule chains in solution.•The degradation of dietary fiber led to the release of Lyc.•HE-pomace exhibited higher hydration properties and oil-holding capacity than O-pomace. The tomato pomace, a by-product of tomato processing, was rich in nutrients such as lycopene (Lyc), vitamins, phenols and soluble dietary fibers (SDF). Homogenization combined with enzymatic hydrolysis (HE) was firstly applied to obtain HE-pomace. The yield of Lyc was raised by 57.2% after HE treatment by the optimal condition. The extraction rate of HE-SDF was increased by 73.4%. In order to clarify the relationship between the SDF and the release of Lyc, SDFs were characterized by structural analysis and morphological determination. The results suggested that HE-SDF possessed smaller molecular weight and loose microstructure with shorter chains. It implied that the degradation of dietary fiber led to the release of Lyc molecules. Besides, HE-SDF exhibited stronger capacity of water-holding, glucose adsorption and bile acid binding. In conclusion, HE treatment possessed the potential to be applied as an excellent modification method, which improved the nutritional and economic value of tomato pomace.