Antioxidant, Antidiabetic, Anti-Obesity, and Anti-Inflammatory Activity of Tomato-Based Functional Snack Bars Enriched with Pea and RuBisCO Proteins

Date

2025-09-01

Author

Tomassi, Elena
Gabriele, Morena
Sgalippa, Agnese
Gül, Muhammed Rasim
Taş, Ozan
Öztop, Halil Mecit
Pucci, Laura

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Snack bars are convenient, ready-to-eat foods with various natural ingredients and may serve as functional foods, offering bioactive phytochemicals. In this study, tomato-based snack bars enriched in plant proteins were evaluated for their antioxidant, antidiabetic, anti-obesity, and anti-inflammatory properties by in vitro test, comparing different protein sources (pea and RuBisCO) and drying methods (microwave vacuum and oven). The rubisco bars exhibited the highest levels of polyphenols (10.12 +/- 0.27 mg GAE/g) and flavonoids (5.65 +/- 0.47 mg CE/g), and demonstrated superior antioxidant capacity in DPPH, ORAC, and FRAP assays, particularly when microwaved. Rubisco bars also exhibited better inhibition activity of dipeptidyl-peptidase IV and pancreatic lipase, suggesting potential antidiabetic and anti-obesity effects. In contrast, pea bars displayed notable anti-inflammatory effects by reducing tumor necrosis factor (TNF)-alpha-induced cyclooxygenase-2 (COX-2) expression in intestinal cells. Both protein types were digestible, though rubisco bars released more peptides during simulated gastrointestinal digestion. While these in vitro findings provide insights into the functional potential of tomato-based snack bars, further studies, including in vivo investigations, are required to confirm their health-promoting effects and to evaluate physiologically relevant doses. Overall, these findings highlight the potential of tomato-based snack bars as sustainable, nutrient-rich functional foods with potential health-promoting properties.

URI

https://hdl.handle.net/11511/117218

Collections

Department of Food Engineering, Article