Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 531485
Title Effect of dietary fiber (inulin) addition on phenolics and in vitro bioaccessibility of tomato sauce
Author(s) Tomas, Merve; Beekwilder, Jules; Hall, Robert D.; Diez Simon, Carmen; Sagdic, Osman; Capanoglu, Esra
Source Food Research International 106 (2018). - ISSN 0963-9969 - p. 129 - 135.
DOI https://doi.org/10.1016/j.foodres.2017.12.050
Department(s) PRI BIOS Applied Metabolic Systems
Laboratory of Plant Physiology
Publication type Refereed Article in a scientific journal
Publication year 2018
Keyword(s) Antioxidant - Bioavailability - Dietary fiber - Food matrix - In vitro gastrointestinal digestion - Tomato sauce
Abstract The effect of the addition of inulin (5 and 10%) on the phenolic content and in vitro gastrointestinal digestion of tomato sauces has been investigated. Results have shown that the addition of inulin to tomato sauce significantly decreased the total phenolic content (57–68%), total flavonoid content (48–60%), and total antioxidant capacity (49–61%). Similarly, all assays of the sauce containing both 5% and 10% inulin, showed a slight decrease during in vitro gastrointestinal digestion of tomato sauces. Higher levels of inulin added to tomato sauce resulted in the greatest decrease in phenolic content, probably because of the interaction between inulin and phenolic compounds. To address the effects of inulin on the global metabolite profile of tomato sauce, an untargeted metabolomics approach was followed. Changes related to the presence of inulin suggest that inulin quenches a subset of unidentified compounds which are present in sauce but not in fruit, suggesting that inulin can contribute to the conservation of fruit properties in tomato sauce.
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