Journal of Agricultural Sciences and Engineering

h-index: 6     i10-index: 4

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

Document Type : Mini Review Article

Authors

Reza Zadfar
Mohammad Javad Shakori

Department of Food Science and Technology, Islamic Azad University, North Tehran Branch, Tehran, Iran

10.48309/jase.2026.580452.1108
Abstract
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 0.6 g/cm³, water activity of 0.17, oil absorption index of 2.6, antioxidant activity of 35.14%, and lightness (L*) value of 57.18. 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

Graphical Abstract

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

Keywords

Prebiotic
Mayonnaise Sauce
Lettuce and Tomato Waste
Dietary Fiber
Subjects

OPEN ACCESS

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Journal of Agricultural Sciences and Engineering
Volume 8, Issue 2
Spring 2026
Pages 73-77

  • Receive Date 29 March 2026
  • Revise Date 28 April 2026
  • Accept Date 12 May 2026

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