Fortification of simit-a traditional bakery product-with tomato powder: changes in the metabolites and in vitro bioaccessibility
- 1Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University 34469 Maslak Istanbul Türkiye [email protected].
- 2Recep Tayyip Erdogan University, Faculty of Tourism 53400 Ardesen Rize Türkiye.
- 3Bioscience, Wageningen University and Research Centre (Wageningen-UR) PO Box 16 6700 AA Wageningen The Netherlands.
Abstract
Simit, a traditional and widely consumed wheat product in Türkiye, was reformulated using dried tomato powder (0, 2, 4 or 8% w/w) and varying wheat protein levels (10.4, 11.5 or 13.1%) to enhance its functionality. Untargeted liquid chromatography-mass spectrometry (LC-MS) analysis of semi-polar compounds and targeted analysis of some health-related lipophilic tomato compounds were conducted to reveal differences in metabolite composition of the samples. Simits mainly clustered according to the amount of added tomato powder, while at each tomato level, the simits prepared with 10.4% protein flours were separated from those prepared with the 11.5% and 13.1% flours, based on principal component analysis (PCA) of untargeted LC-MS. Tomato powder addition significantly affected the measured lipophilic compounds, with carotenoid and α-tocopherol levels generally increasing with increasing tomato powder addition. Notably, all-trans-lycopene reached 199.2 ± 8.3 µg/100 g in simits prepared with 8% tomato powder and 13.1% protein flour, whereas it was not detected in the corresponding control. Tomato powder also significantly affected total phenolic content (TPC) and antioxidant capacity following in vitro digestion, although significant protein × tomato powder interactions indicated formulation-dependent responses. TPC reached 1477 ± 98 µmol gallic acid equiavalent (GAE)/100 g in the 13.1% protein-8% tomato powder formulation compared with 344 ± 10 µmol GAE/100 g in the corresponding control before digestion, and TPC recovery exceeded 100% in some formulations. Overall, tomato powder markedly altered the phytochemical profile of simit, while the effects of flour protein content depended on the level of tomato powder addition for several measured parameters.
Related
- Solvent Inertia Changes Product Probability by Relocating the Phase-Space Reactivity Boundary
- Comparison of the digestion behavior of soybean and cow milk/cream: Lipolysis, proteolysis, and bioaccessibility of fatty acids and vitamin D
- Multielement Composition and in Vitro Bioaccessibility in Brazilian Edible Floral Supplement Capsules Containing Dandelion and Hibiscus
- Late-Stage Electrosynthesis of Sulfoxide Metabolites from Phenothiazine-Based Antipsychotic Drugs
- Development of an LC–MS/MS Method for Simultaneous Quantification of Erythromycin A and Seven Metabolites: Initial Residue Profile in Salmon Muscle with Skin
BibTeX
@article{bakir2026fortification,
title = {{Fortification of simit-a traditional bakery product-with tomato powder: changes in the metabolites and in vitro bioaccessibility}},
author = {Sena Bakir and Ric C H de Vos and Robert D Hall and Merve Tomas and Ipek Yalcinkaya and Esra Capanoglu},
journal = {RSC advances},
year = {2026},
month = oct,
doi = {10.1039/d6ra03348b},
url = {https://europepmc.org/article/PMC/PMC13719269},
note = {CC BY-NC},
}
RIS
TY - JOUR
TI - Fortification of simit-a traditional bakery product-with tomato powder: changes in the metabolites and in vitro bioaccessibility
AU - Sena Bakir
AU - Ric C H de Vos
AU - Robert D Hall
AU - Merve Tomas
AU - Ipek Yalcinkaya
AU - Esra Capanoglu
PY - 2026
DA - 2026/10/30
JO - RSC advances
DO - 10.1039/d6ra03348b
UR - https://europepmc.org/article/PMC/PMC13719269
AB - Simit, a traditional and widely consumed wheat product in Türkiye, was reformulated using dried tomato powder (0, 2, 4 or 8% w/w) and varying wheat protein levels (10.4, 11.5 or 13.1%) to enhance its functionality. Untargeted liquid chromatography-mass spectrometry (LC-MS) analysis of semi-polar compounds and targeted analysis of some health-related lipophilic tomato compounds were conducted to reveal differences in metabolite composition of the samples. Simits mainly clustered according to the amount of added tomato powder, while at each tomato level, the simits prepared with 10.4% protein flours were separated from those prepared with the 11.5% and 13.1% flours, based on principal component analysis (PCA) of untargeted LC-MS. Tomato powder addition significantly affected the measured lipophilic compounds, with carotenoid and α-tocopherol levels generally increasing with increasing tomato powder addition. Notably, all-trans-lycopene reached 199.2 ± 8.3 µg/100 g in simits prepared with 8% tomato powder and 13.1% protein flour, whereas it was not detected in the corresponding control. Tomato powder also significantly affected total phenolic content (TPC) and antioxidant capacity following in vitro digestion, although significant protein × tomato powder interactions indicated formulation-dependent responses. TPC reached 1477 ± 98 µmol gallic acid equiavalent (GAE)/100 g in the 13.1% protein-8% tomato powder formulation compared with 344 ± 10 µmol GAE/100 g in the corresponding control before digestion, and TPC recovery exceeded 100% in some formulations. Overall, tomato powder markedly altered the phytochemical profile of simit, while the effects of flour protein content depended on the level of tomato powder addition for several measured parameters.
SN - 2046-2069
ER -