Fuente: PubMed "Tomato process" Int J Biol Macromol. 2025 Dec 10;337(Pt 2):149618. doi: 10.1016/j.ijbiomac.2025.149618. Online ahead of print.ABSTRACTTomato peel residue, a by-product of industrial tomato processing, represents a valuable yet underutilized source of dietary fiber. In this study, it was modified by extrusion (E), composite enzymatic hydrolysis (HE), and extrusion combined with composite enzymatic hydrolysis (EHE). The impact of these treatments on the physicochemical characteristics, structural attributes, and in vitro hypoglycemic potential of the resulting soluble dietary fiber (SDF) was systematically evaluated. Compared with unmodified SDF, all three modified samples showed increased levels of pectin and monosaccharides, a more porous microstructure, enhanced exposure of hydroxyl and carboxyl groups, greater thermal stability, lower molecular weight, and reduced crystallinity. These modifications led to significant improvements in physicochemical functionality, glucose adsorption capacity, and glucose dialysis retardation index (P < 0.05). Among the treatments, the EHE method produced the most notable enhancements. These findings highlight EHE as a promising strategy to increase the functional and nutritional value of tomato peel residue for application in food systems.PMID:41386611 | DOI:10.1016/j.ijbiomac.2025.149618