Por favor, use este identificador para citar o enlazar este ítem: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1149331
Registro completo de metadatos
Campo DCValorLengua/Idioma
dc.contributor.authorMIRANDA, N. G. M. DE
dc.contributor.authorGOMES, F. dos S.
dc.contributor.authorCABRAL, L. M. C.
dc.contributor.authorJESUS, M. S. C. de
dc.date.accessioned2026-08-05T18:47:30Z-
dc.date.available2026-08-05T18:47:30Z-
dc.date.created2022-12-07
dc.date.issued2023
dc.identifier.citationScientia Agricola, v. 80, e20220047, [p. 1-8]. 2023.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1149331-
dc.descriptionThe present study evaluated the effect of two thermal concentration systems on bioactive compounds, the sugar content of tomato (Solanum lycopersicum L.) pulp, and the carotenoid bioaccessibility of pulp concentrate. The closed processing system ensured a higher retention of phenolic and carotenoid compounds. The bioaccessibility of lycopene in tomato pulp concentrate was relatively low (0.54 %) but higher than in raw tomato pulp (0.15 %), corroborating other results that have reported the low availability of the compound in these matrices. Carotenoid extraction from tomato residue was also evaluated through both conventional (CE) and ultrasound (UAE) extractions together with the stability of extracts over 30 days. UAE promoted a superior release of lycopene and lutein than conventional extraction. Lycopene showed less stability with a reduction of 18 % in 30 days. Keywords: phenolic compounds, bioaccessibility, ultrasound, conventional extraction.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectBioaccessibility
dc.subjectBioacessibilidade
dc.subjectUltrasound
dc.subjectConventional extraction
dc.subjectExtração convencional
dc.titleThermal concentration effects of tomato pulp and carotenoids extraction from the residue.
dc.typeArtigo de periódico
dc.subject.thesagroTecnologia de Alimento
dc.subject.thesagroComposto Fenólico
dc.subject.thesagroUltrassom
dc.subject.thesagroExtração
dc.subject.nalthesaurusPhenolic compounds
dc.subject.nalthesaurusFood technology
riaa.ainfo.id1149331
riaa.ainfo.lastupdate2026-08-05
dc.identifier.doihttp://doi.org/10.1590/1678-992X-2022-0047
dc.contributor.institutionNARA GODINHO MOTTA MIRANDA, UFRJ; FLAVIA DOS SANTOS GOMES, CTAA; LOURDES MARIA CORREA CABRAL, CTAA; MONALISA SANTANA COELHO DE JESUS, CTAA.
Aparece en las colecciones:Artigo em periódico indexado (CTAA)

Ficheros en este ítem:
Fichero TamañoFormato 
2023-MIRANDA-Thermal-concentration-effects-of-tomato-pulp-and-carotenoids-extraction-from-the-residue.pdf1,52 MBAdobe PDFVisualizar/Abrir
Mostrar el registro sencillo del ítem

FacebookTwitterDeliciousLinkedInGoogle BookmarksMySpace