The effect of the addition of inulin (5 and 10%) on the phenolic content and in vitro gastrointestinal digestion of tomato sauces has been investigated. Results have shown that the addition of inulin to tomato sauce significantly decreased the total phenolic content (57–68%), total flavonoid content (48–60%), and total antioxidant capacity (49–61%). Similarly, all assays of the sauce containing both 5% and 10% inulin, showed a slight decrease during in vitro gastrointestinal digestion of tomato sauces. Higher levels of inulin added to tomato sauce resulted in the greatest decrease in phenolic content, probably because of the interaction between inulin and phenolic compounds. To address the effects of inulin on the global metabolite profile of tomato sauce, an untargeted metabolomics approach was followed. Changes related to the presence of inulin suggest that inulin quenches a subset of unidentified compounds which are present in sauce but not in fruit, suggesting that inulin can contribute to the conservation of fruit properties in tomato sauce.

研究了添加菊粉（5％和10％）对番茄酱的酚含量和体外胃肠道消化的影响。结果表明，在番茄酱中添加菊粉会显着降低总酚含量（57–68％），总黄酮含量（48–60％）和总抗氧化剂含量（49–61％）。同样，所有含有5％和10％菊粉的酱汁的测定在体外过程中均略有下降番茄酱的肠胃消化。添加到番茄酱中的菊粉含量较高，可能导致酚类含量的下降幅度最大，这可能是由于菊粉与酚类化合物之间的相互作用所致。为了解决菊粉对番茄酱全球代谢物谱的影响，采用了非靶向代谢组学方法。与菊粉的存在有关的变化表明，菊粉可淬灭酱油中存在但水果中不存在的未知化合物的子集，这表明菊粉可有助于番茄酱中水果的保存。