Ultrasonic-assisted extraction of carotenoids using cottonseed oil: Optimization, physicochemical properties, and flavor studies

New Healthy Low-Sugar and Carotenoid-Enriched/High-Antioxidant Beverage: Study of Optimization and Physicochemical Properties

“…Our findings are consistent with previous studies showing the improving effects of lutein [35,36], herbal extracts such as mint extract [25,37], and essential oils [38] on the physicochemical properties of fortified/functional beverages and foods. Studies showed an increase in DPPH scavenging activity and TPC of carotenoid-enriched cottonseed oil compared to the corresponding values for cottonseed oil [23]. Improving the chromatic and flavor properties and increasing the oxidative stability of soy milk mayonnaise using carotenoid-enriched oils have been reported.…”

“…The special ability of LC to quench singlet oxygen and other reactive oxygen species (ROS) makes it a powerful antioxidant. There are several studies on the antioxidant potential of LC (Figure 5a) and carotenoid-enriched oil [4,23,41]. The Citrus × aurantifolia fruit is an important source of bioactive compounds and nutrients, including essential minerals, citric acid, ascorbic acid and other vitamins, flavonoids and other phenolic compounds (PC), and dietary fiber [42].…”

“…The production and characterization of healthy products such as low-sugar and/or potentially functional foods and beverages, as well as the investigation of their health effects, have been important areas of recent research. The formulation and characteristics of new functional low-sugar products, carotenoid-enriched oils, and fruit-based beverages have been recently evaluated [8,[20][21][22][23]. Researchers have recently introduced carotenoid extract as a natural antioxidant and colorant to reduce the use of synthetic dyes, such as tartrazine, in bakery products [24].…”

Characterizing the Volatile Profile and Flavor of Four Kinds of Hotpot Seasonings in China Using HS‐GC‐MS, HS‐GC‐IMS, and Sensory Evaluation

“…The gas phase procedure was set with reference to the method outlined by Han et al. [ 28 ] MS parameters were as follows: interface temperature of 250 °C, electron impact ionization with an electron energy of 70 eV, quadrupole temperature of 250 °C, ion source temperature of 200 °C, and mass scanning range of 50–500 m/z. Qualitative analysis of VOCs was achieved by comparing retention times and mass spectra (NIST 17.0).…”

“…[27] A 7890 B GC-MS gas chromatograph (Agilent Technologies) equipped with a GC fusedsilica capillary column (30 m × 0.25 mm × 0.25 μm, Agilent HP-5) was utilized for the analysis of HSO-derived VOCs. The gas phase procedure was set with reference to the method outlined by Han et al [28] MS parameters were as follows: interface temperature of 250 °C, electron impact ionization with an electron energy of 70 eV, quadrupole temperature of 250 °C, ion source temperature of 200 °C, and mass scanning range of 50-500 m/z. Qualitative analysis of VOCs was achieved by comparing retention times and mass spectra (NIST 17.0).…”