Impact of tomato pomace powder added to extruded snacks on the in vitro gastrointestinal behaviour and stability of bioactive compounds.

Abstract In this study, extruded snacks enriched with tomato pomace powder (TPP) at ratios of 5, 10, 15, and 20% (w/w) were prepared based on some preliminary experiments. The effect of tomato pomace addition to extruded snacks on the total phenolic content, total antioxidant capacity, contents of lycopene and phenolics, as well as their in vitro bioaccessibility; and additionally, physical, textural and sensory properties of the samples were investigated. According to the results, increasing levels of TPP in snacks significantly increased the content of individual phenolics including gallic acid, protocatechuic acid, 2,5-dihydroxybenzoic acid, chlorogenic acid, rutin and quercetin. Similarly, increased amount of TPP in snacks enhanced the bioaccessible protocatechuic acid, chlorogenic acid, rutin and quercetin as well as lycopene (p