Boosting Antioxidant Quality in Cucumber Beverages with Encapsulated Tomato Carotenoids

Boosting Antioxidant Quality in Cucumber Beverages with Encapsulated Tomato Carotenoids

Tomato by-products are widely generated during processing, which deserve revalorization due to being rich in bioactive compounds that can be incorporated into novel formulas. This study explores the use of tomato by-products as a source of pigments and antioxidant compounds to develop a seasoned cuc...

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Bibliographic Details
Main Authors:	Laleh Mozafari, Lorena Martínez-Zamora, Marina Cano-Lamadrid, Perla A. Gómez, Francisco Artés-Hernández
Format:	Article
Language:	English
Published:	MDPI AG 2025-03-01
Series:	Antioxidants
Subjects:	bioactive compounds tomato by-products revalorization encapsulation cucumber (<i>Cucumis sativus</i>) juice high hydrostatic pressure (HHP)
Online Access:	https://www.mdpi.com/2076-3921/14/3/354
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