Mozafari Laleh, Martínez-Zamora Lorena, Cano-Lamadrid Marina, Gómez Perla A, Artés-Hernández Francisco
Postharvest and Refrigeration Group, Department of Agricultural Engineering and Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30203 Cartagena, Murcia, Spain.
Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, University of Murcia, 30071 Murcia, Spain.
Antioxidants (Basel). 2025 Mar 18;14(3):354. doi: 10.3390/antiox14030354.
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 cucumber beverage enriched with encapsulated carotenoids. Extracts from industrial tomato pomace were obtained using ultrasound-assisted extraction (USAE) and accelerated solvent extraction (ASE), and then encapsulated by spray-drying with inulin (I), maltodextrin (M), or a maltodextrin-inulin blend (MI). The powders were added to a cucumber beverage treated with high hydrostatic pressure (HHP) and stored for 28 days at 4 °C. Physicochemical properties, microbial load, carotenoid content (U-HPLC), free phenolic content (FPC), and total antioxidant capacity (TAC) were monitored. Beverage samples with maltodextrin (ASE-M, USAE-M) and the maltodextrin-inulin blend (ASE-MI, USAE-MI) showed superior color stability and pH maintenance. USAE-MI achieved the highest TAC at the end of storage and ensured microbial safety by reducing mesophilic bacteria, molds, and yeast. During storage, FPC declined (to 3.5-5 mg 100 mL), TAC increased (to ~16-20 mg 100 mL), and carotenoid was kept stable (9-13 mg L). These results highlight the potential of combining HHP with tomato by-product encapsulates to improve the shelf life, quality, pigment stability, and antioxidant properties of vegetable-based beverages.
番茄加工过程中会产生大量副产品，因其富含生物活性化合物，可应用于新型配方，故值得重新评估利用价值。本研究探索了将番茄副产品作为色素和抗氧化化合物的来源，以开发一种富含包封类胡萝卜素的调味黄瓜饮料。采用超声辅助提取（USAE）和加速溶剂萃取（ASE）从工业番茄渣中提取提取物，然后用菊粉（I）、麦芽糊精（M）或麦芽糊精 - 菊粉混合物（MI）进行喷雾干燥包封。将这些粉末添加到经过高静水压（HHP）处理的黄瓜饮料中，并在4℃下储存28天。监测其理化性质、微生物负荷、类胡萝卜素含量（U - HPLC）、游离酚含量（FPC）和总抗氧化能力（TAC）。含有麦芽糊精（ASE - M、USAE - M）和麦芽糊精 - 菊粉混合物（ASE - MI、USAE - MI）的饮料样品表现出优异的颜色稳定性和pH维持性。USAE - MI在储存末期达到了最高的TAC，并通过减少嗜温菌、霉菌和酵母菌确保了微生物安全性。在储存期间，FPC下降（至约3.5 - 5 mg/100 mL），TAC增加（至约16 - 20 mg/100 mL），类胡萝卜素保持稳定（约9 - 13 mg/L）。这些结果突出了将HHP与番茄副产品包封物相结合以提高植物基饮料保质期、质量、色素稳定性和抗氧化性能的潜力。
