Use of Tomato By-Products Encapsulates to Enrich Vegetable-Based Products: A Cucumber Beverage
Food industries generate tomato by-products rich in health-promoting compounds, which can be extracted and encapsulated for use in food products. This study aimed to fortify cucumber juice with encapsulated tomato by-products rich in carotenoids and assess its shelf life. The encapsulated tomato by-...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-01-01
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| Series: | Biology and Life Sciences Forum |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2673-9976/40/1/18 |
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| Summary: | Food industries generate tomato by-products rich in health-promoting compounds, which can be extracted and encapsulated for use in food products. This study aimed to fortify cucumber juice with encapsulated tomato by-products rich in carotenoids and assess its shelf life. The encapsulated tomato by-product, prepared by spray-drying with maltodextrin and inulin, was added to cucumber juice (5 g L<sup>−1</sup>). The total antioxidant capacity (TAC) and microbial load were monitored for 3 weeks at 4 °C. High hydrostatic pressure (HHP) treatment improved the TAC by ~25% and reduced the microbial load by ~69%. No significant sensory or physical changes were observed, suggesting fortification enhances beverage health benefits during refrigeration. |
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| ISSN: | 2673-9976 |