A Review of the Quality Evaluation of High-Fat Prebiotic Sauce Containing Fiber Derived from Lettuce and Tomato Waste

The utilization of dietary fibers extracted from agricultural wastes such as lettuce and tomato represents an innovative approach in developing food products focused on sustainability and consumer health improvement. This review article provides a comprehensive evaluation of the role of fibers derived from lettuce and tomato wastes in formulating high-fat prebiotic sauces. According to optimization results for tomato pomace aimed at producing a modified fiber supplement suitable for high-fat prebiotic sauce, the following properties were obtained: bulk density of ۰.۶ g/cm³, water activity of ۰.۱۷, oil absorption index of ۲.۶, antioxidant activity of ۳۵.۱۴%, and lightness (L*) value of ۵۷.۱۸. These findings indicate that tomato and lettuce waste fibers not only improve the technological and functional characteristics of sauces, but also support gut microbiota due to their prebiotic potential. Moreover, valorizing these agricultural by-products aligns with circular economy principles, reducing environmental impact while enhancing the nutritional profile of high-fat products. This review highlights the promising application of vegetable waste fibers as functional ingredients in the development of healthier, more sustainable sauce formulations

کلیدواژه ها:

Prebiotic ، mayonnaise sauce ، lettuce and tomato waste ، Dietary Fiber