Encapsulation of Extract from Tomato Pomace Applicable as Natural Colorant and Antioxidant in Low-Nitrite Sausage

Tomato pomace (TP) is a waste product from tomato processing. This study explored its use as a food ingredient by creating an encapsulated TP extract (ETPE). TP was extracted with ethanol using a microwave-assisted method prior to encapsulating with either gum arabic (GA) or maltodextrin (MD) via spray drying. MD was selected for further studies based on its lower moisture content with higher radical scavenging ability, assessed by DPPH assay. Spray drying at 160 °C was chosen due to highest radical scavenging ability (≈14.02%), although lycopene content was not the highest. Application of ETPE in reduced nitrite sausages did not negatively impact the cooking yield, expressible moisture, and textures of samples. The redness and yellowness of sausage were improved significantly (p < 0.05). In addition, a reduction in TBARS from approximately 0.46 to 0.31 mgMDA/kg was found during cold storage for two weeks. In conclusion, the encapsulation of tomato pomace extract can serve as a functional ingredient to produce healthier sausage.