Functional tomato sauces enriched with glycated pumpkin seed protein concentrate: Physicochemical, nutritional, and digestibility assessment

TAŞ O., ŞÜMNÜ S. G., ÖZTOP H. M.

LWT, cilt.230, 2025 (SCI-Expanded, Scopus) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 230
  • Basım Tarihi: 2025
  • Doi Numarası: 10.1016/j.lwt.2025.118295
  • Dergi Adı: LWT
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Compendex, Food Science & Technology Abstracts, Veterinary Science Database, Directory of Open Access Journals
  • Anahtar Kelimeler: Functional food design, Glycated protein, Protein digestibility, Pumpkin seed protein concentrate, TD-NMR analysis, Tomato sauce
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

This study examined the impact of pumpkin seed protein concentrate (PSPC), in both unmodified and glycated forms, on the nutritional and functional properties of reformulated tomato sauces. Four tomato sauces with different PSPC added formulations were examined: a control (no additional PSPC) sample (TS-C), unmodified PSPC (TS-U), allulose-glycated PSPC (TS-A), and fructose-glycated PSPC (TS-F). Various standard analyses examined the physicochemical, rheological, and structural properties of the sauces. The results demonstrated that the conjugated PSPC addition significantly improved protein solubility and lycopene content. TS-F and TS-A samples also exhibited higher °Brix values while maintaining suitable pH levels. Their enhanced scavenging activity (SA, g/100g), total phenolic content (TPC), and reducing power suggest a potential to contribute dietary antioxidants. Furthermore, both TS-F and TS-A showed improved digestibility compared to TS-U, likely due to their increased solubility in the sauce matrix. This is the first study to incorporate glycated PSPC into tomato sauces using glycation agents (allulose and fructose), a rarely studied matrix for protein fortification. Additionally, Time-Domain Nuclear Magnetic Resonance (TD-NMR) provided new insights into protein-water interactions in complex sauce systems. These innovations contribute to the development of functional, plant-based, and clean-label products that are aligned with current market and consumer demands.