Low-Fat Salad Dressing as a Potential Probiotic Food Carrier Enriched by Cold-Pressed Tomato Seed Oil By-Product: Rheological Properties, Emulsion Stability, and Oxidative Stability

Alican Akcicek; Rusen Metin Yildirim; Zeynep Hazal Tekin-Cakmak; Salih Karasu

doi:10.1021/acsomega.2c06874

Low-Fat Salad Dressing as a Potential Probiotic Food Carrier Enriched by Cold-Pressed Tomato Seed Oil By-Product: Rheological Properties, Emulsion Stability, and Oxidative Stability

ACS Omega. 2022 Dec 14;7(51):48520-48530. doi: 10.1021/acsomega.2c06874. eCollection 2022 Dec 27.

Authors

Alican Akcicek¹, Rusen Metin Yildirim², Zeynep Hazal Tekin-Cakmak³, Salih Karasu²

Affiliations

¹ Department of Gastronomy and Culinary Arts, Faculty of Tourism, Kocaeli University, Kartepe, Kocaeli41080, Turkey.
² Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yıldız Technical University, İstanbul34220, Turkey.
³ Department of Nutrition and Dietetics, Health Sciences Faculty, Istinye University, İstanbul34010, Turkey.

Abstract

This study aims to investigate the potential of the use of cold-pressed tomato seed oil by-products in a low-fat salad dressing as potential probiotic food carriers to improve the oxidative stability and emulsion stability as well as the rheological properties. The low-fat salad dressing emulsions were formulated with cold-pressed tomato seed by-product (TBP) and Lactobacillus plantarum ELB90. The optimum low-fat salad dressing formulations found were determined as 10 g/100 g oil, 0.283 g/100 g xanthan, and 2.925 g/100 g TBP. The samples prepared with the optimum formulation (SD-O) were compared with the low-fat control salad dressing sample (SD-LF) and the high-fat control salad dressing sample (SD-HF) based on the rheological properties, emulsion stability, oxidative stability, and L. plantarum ELB90 viability. The sample SD-O showed shear-thinning, viscoelastic solid, and recoverable characters. The sample SD-O showed higher IP and ΔG ⁺⁺ and lower ΔS ⁺⁺ values than those of the control samples. After 9 weeks of refrigerated storage, viable L. plantarum ELB90 cell counts of salad dressing samples were counted as 7.93 ± 0.03, 5.81 ± 0.04, and 6.02 ± 0.08 log cfu g^-1 for SD-O, SD-LF, and SD-HF, respectively. This study showed that TBP could be successfully used in a low-fat salad dressing as a potential probiotic carrier.