Encapsulation of carotenoids extracted from tomato waste

Stajcic, M Sladjana; Cetkovic, S Gordana; Canadanovic-Brunet, M Jasna; Tumbas-Saponjac, T Vesna; Vulić, Jelena; Seregelj, N Vanja

doi:10.2298/apt2051149s

Cited by 3 publications

(3 citation statements)

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“…The added value of the products was demonstrated through a higher antioxidant activity supporting the assumption that microencapsulation allows obtaining stable powders as functional ingredients. In a different study, [ 85 ] the encapsulation of extracted lycopene and β-carotene was realized with various materials such as soy protein, pea protein, inulin, and gum arabic using a freeze-drying method. Encapsulates using gum arabic showed the highest encapsulation efficiency of β-carotene (53.47%), while the encapsulate prepared with soy protein showed the highest encapsulation efficiency of lycopene (51.44%).…”

Section: Protection Of Tomato Carotenoids Prior To Industrial Applicationmentioning

confidence: 99%

Valorization of Tomato Waste as a Source of Carotenoids

et al. 2021

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Fast-accumulating scientific evidence from many studies has revealed that fruits and vegetables are the main source of bioactive compounds; in most cases, wastes and byproducts generated by the food processing industry present similar or a higher content of antioxidant compounds. In recent years, the ever-growing amount of agricultural and food wastes has raised serious concerns from an environmental point of view. Therefore, there is an increasing interest in finding new ways for their processing toward safely upgrading these wastes for recovering high-value-added products with a sustainable approach. Among food waste, the abundance of bioactive compounds in byproducts derived from tomato suggests possibility of utilizing them as a low-cost source of antioxidants as functional ingredients. This contribution gives an overview of latest studies on the extraction methods of carotenoids from tomato waste, along with an evaluation of their antioxidant activity, as well as their industrial applications.

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Section: Protection Of Tomato Carotenoids Prior To Industrial Applicationmentioning

confidence: 99%

Valorization of Tomato Waste as a Source of Carotenoids

et al. 2021

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“…Fresh tomato waste was obtained after pressing of pulp as by-product from the fruit and vegetable processing industry (Zdravo Organic d.o.o., Selenča, Serbia). Waste material was freeze-dried, ground, packed in vacuumed plastic bags and stored at -20 °C for further analysis (11).…”

Section: Experimental Chemicals and Instrumentsmentioning

confidence: 99%

“…Freeze dried encapsulates were prepared following the method described by Stajčić et al (11). Briefly, 28 g of wall material (inulin, gum arabica, pea protein or soy protein) was dissolved in 42 ml of water at 60 °C and kept under stirring until the temperature reached 30 °C.…”

Section: Encapsulation Processmentioning

confidence: 99%

Simulated gastrointestinal digestion and storage stability of tomato waste encapsulates

et al. 2021

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The application of bioactive antioxidant compounds is limited because of their instability. To overcome this drawback, different protection systems including encapsulation have been developed. In this study, for the stabilisation of bioactive compounds (carotenoids and phenolics) extracted from tomato waste, encapsulation with carbohydrate (inulin and gum arabica) and protein (soy protein and pea protein) wall materials by freeze drying method was applied. Content of bioactive compounds and antioxidant properties (determined by DPPH, reducing power and ?-carotene bleaching assay) of encapsulates before and after in vitro digestion was investigated. Also, in obtained encapsulates carotenoid stability during storage at ambient (25 ? 5 ?C) light and dark conditions for four weeks was assessed. The results indicated that release behavior of bioactive compounds and antioxidant activity after digestion of encapsulates varied according to the type of wall material. Protein carriers showed better ability to preserve phenolic compounds through in vitro gastrointestinal digestion in comparison to carbohydrate wall materials. Pea protein showed best carrier properties for delivery of carotenoids, while differently to other used carriers, gum arabica showed minor ability to release carotenoids after in vitro gastrointestinal digestion. During storage higher content of carotenoids was preserved in encapsulates prepared with carbohydrate carriers. All encapsulates retained higher amount of carotenoids under dark conditions. The results of this study showed that assessment of the behavior of encapsulates during digestion and storage is necessary in order of selection appropriate delivery system of bioactive compounds in powder form which can be used as ingredient in functional food products.

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