Enhancing tomato sauce quality by replacing sugar with wine lees dietary fiber

This study explored the use of dietary fiber from wine lees as a sugar replacement in tomato sauces, examining their physicochemical, nutritional, functional, and sensory characteristics. Tomato sauces were prepared with reduced sugar content (SR). The SR sauces were formulated by replacing sugar with directly solubilized fiber or lyophilized soluble fiber at varying levels to achieve 25% (SR25), 50% (SR50), 75% (SR75), and 100% (SR100) sugar reduction. The results showed that the addition of dietary fiber significantly influenced the physicochemical and nutritional properties of tomato sauces. This included a decrease in pH and reducing sugars, along with an increase in total acidity, soluble solids, phenolic compounds and antioxidant activity. The 25% reduced sugar (SR25) sauce demonstrated similar sensory acceptability to the full sugar (FS) control, improving technological properties such as swelling capacity, water holding capacity and fat absorption capacity. The fiber-enriched sauces showed a different nutritional profile, with a higher content of non-extractable phenols and a better antioxidant potential. The fiber application method influenced the nutritional and sensory attributes, highlighting the relevance of the processing conditions. These findings suggest that wine lees can enhance the nutritional and functional quality of food products, promoting sustainability in the food industry. • Evaluated dietary fiber from wine lees as a sugar replacement in tomato sauces. • Nine sauces were prepared: full sugar (FS) and eight with reduced sugar (SR). • Analyzed physicochemical, nutritional, functional, and sensory characteristics. • SR25 sauces showed good consumer acceptance and improved functionalities. • Promotes sustainability by utilizing by-products like wine lees in food products.