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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MDPI AG
2025-01-01
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| Online Access: | https://www.mdpi.com/2673-9976/40/1/18 |
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| author | Laleh Mozafari Lorena Martínez-Zamora Francisco Artés-Hernández |
| author_facet | Laleh Mozafari Lorena Martínez-Zamora Francisco Artés-Hernández |
| author_sort | Laleh Mozafari |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-2ff1600819cc4df1a7ad166fbc9761e6 |
| institution | Kabale University |
| issn | 2673-9976 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
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| series | Biology and Life Sciences Forum |
| spelling | doaj-art-2ff1600819cc4df1a7ad166fbc9761e62025-08-20T03:26:10ZengMDPI AGBiology and Life Sciences Forum2673-99762025-01-014011810.3390/blsf2024040018Use of Tomato By-Products Encapsulates to Enrich Vegetable-Based Products: A Cucumber BeverageLaleh Mozafari0Lorena Martínez-Zamora1Francisco Artés-Hernández2Postharvest and Refrigeration Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Pº Alfonso XIII, 48, 30203 Murcia, SpainPostharvest and Refrigeration Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Pº Alfonso XIII, 48, 30203 Murcia, SpainPostharvest and Refrigeration Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Pº Alfonso XIII, 48, 30203 Murcia, SpainFood 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.https://www.mdpi.com/2673-9976/40/1/18<i>Solanum lycopersicum</i>valorizationplant-based foodscarotenoidsbeverage |
| spellingShingle | Laleh Mozafari Lorena Martínez-Zamora Francisco Artés-Hernández Use of Tomato By-Products Encapsulates to Enrich Vegetable-Based Products: A Cucumber Beverage Biology and Life Sciences Forum <i>Solanum lycopersicum</i> valorization plant-based foods carotenoids beverage |
| title | Use of Tomato By-Products Encapsulates to Enrich Vegetable-Based Products: A Cucumber Beverage |
| title_full | Use of Tomato By-Products Encapsulates to Enrich Vegetable-Based Products: A Cucumber Beverage |
| title_fullStr | Use of Tomato By-Products Encapsulates to Enrich Vegetable-Based Products: A Cucumber Beverage |
| title_full_unstemmed | Use of Tomato By-Products Encapsulates to Enrich Vegetable-Based Products: A Cucumber Beverage |
| title_short | Use of Tomato By-Products Encapsulates to Enrich Vegetable-Based Products: A Cucumber Beverage |
| title_sort | use of tomato by products encapsulates to enrich vegetable based products a cucumber beverage |
| topic | <i>Solanum lycopersicum</i> valorization plant-based foods carotenoids beverage |
| url | https://www.mdpi.com/2673-9976/40/1/18 |
| work_keys_str_mv | AT lalehmozafari useoftomatobyproductsencapsulatestoenrichvegetablebasedproductsacucumberbeverage AT lorenamartinezzamora useoftomatobyproductsencapsulatestoenrichvegetablebasedproductsacucumberbeverage AT franciscoarteshernandez useoftomatobyproductsencapsulatestoenrichvegetablebasedproductsacucumberbeverage |