Study on the Physiochemical Properties and Structural Characteristics of the Dietary Fiber in Tomato Pomace
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
Tomato pomace is a byproduct in the tomato processing industry, and is rich in dietary fiber (DF) which is beneficial to humans. However, the degree of comprehensive utilization of tomato pomace is very low. The objective of this study was to evaluate the physiochemical properties of the DF in tomato pomace by measuring the water holding capacity (WHC), swelling capacity (SC), oil holding capacity (OHC), and glucose adsorption capacity (GAC). In addition, the structures of functional groups, microstructure, and monosaccharide composition were characterized by infrared spectroscopy (IR), scanning electron microscopy (SEM), and GC-MS, respectively. The WHC, SC, OHC, and GAC of the DF in tomato pomace were 9.33 g/g, 9.29 mL/g, 9.84 g/g, and 19.206 mmol/g, respectively. The glucose retardation index (GRI) reached 36.78 mmol/g after 30 min of dialysis. The analysis of the structure of soluble DF (SDF) in tomato pomace showed the characteristic absorption peak of glycolipids. The major monosaccharide in SDF was galactose, followed by arabinose and xylose. According to SEM results, SDF had an irregular sheet-like structure, with honeycomb-like holes. The DF in tomato pomace is a kind of raw or auxiliary material for high-quality functional foods.
