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Digestion and matrix interactions drive phenolic compounds transformation in tomato sauce formulations
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This study investigated the digestive fate of tomato phenolics and how processing and matrix interactions influence their release, transformation, and partitioning during digestion. Conventional tomato sauce, pomace-enriched sauce, and the enriched sauce co-digested with boiled rice underwent in vitro digestion (INFOGEST 2.0). Phenolic compounds were profiled in soluble and insoluble fractions across oral, gastric, and intestinal phases using untargeted and targeted LC-MS. Pomace enrichment did not significantly increase total phenolic concentration compared with conventional sauce. Digestion induced compound-specific transformations, including the breakdown of complex caffeoylquinic acids and dynamic redistribution between soluble and insoluble fractions. Co-digestion with rice modified phenolic partitioning in a compound-dependent manner, generally reducing soluble phenolic concentrations while increasing glycosylated flavonoids such as quercetin 3-β-D-glucoside. Digestion phase was the dominant driver of phenolic behaviour, while matrix composition modulated the direction of these changes through phase-dependent interactions. These findings suggest that phenolic accessibility during digestion depends not only on initial phenolic composition but also on matrix-dependent retention and release mechanisms. Overall, this study provides new insight into the digestion-dependent behaviour of tomato phenolics and quantifies compound-specific changes, highlighting the importance of matrix structure and meal composition when designing tomato by-product-enriched foods with improved phenolic delivery.
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ABARCA-RIVAS, Clara, et al. Digestion and matrix interactions drive phenolic compounds transformation in tomato sauce formulations. LWT Food Science and Technology. 2026. Vol. 255. ISSN 0023-6438. [consulted: 24 of September of 2026]. Available at: https://hdl.handle.net/2445/231581