@ARTICLE {10.3389 / frfst.2022.893795作者={洛佩兹贝穆德斯,Yhonattan尼古拉斯·阿尔达纳Heredia,胡安·菲利普和Sanchez-Camargo,安德里亚·德尔皮拉尔和Hernandez-Carrion玛丽亚},TITLE ={稳定物价的策略有机番茄加工的副产品作为潜在功能食品配方中原料},杂志={食品科学与技术前沿},体积= {2}= {2022},URL = {//www.thespel.com/articles/10.3389/frfst.2022.893795}, DOI = {10.3389 / frfst.2022.893795}, ISSN ={2674 雷竞技rebat- 1121},文摘={生产以番茄为基础的产品产生5%的浪费,主要由皮。这有大量的类胡萝卜素,如番茄红素,和适量的总膳食纤维(TDF)。胡萝卜素和膳食纤维都是已知对人体功能的影响。因此,本研究的目的主要是分为两个部分。首先,有机番茄皮得到当地加工业的特点是营养素的比例如膳食纤维、蛋白质、和火山灰,以及总类胡萝卜素含量。第二,两个稳定物价替代这些化合物作为潜在的功能性添加剂在食品加工提出了。第一个使用ultrasound-assisted提取(UAE),包括类胡萝卜素提取丰富的封装类胡萝卜素提取使用喷雾干燥技术,及其随后的粉末性能的分析。第二个评估的潜在使用TDF番茄皮代替脂肪和面粉在四个配方的饼干。每个配方评估使用物理化学、质地、感官和理论近端分析。结果显示,阿联酋优化了使用溶剂的比例80:20乙酸乙酯:乙醇和2.5% w / v(溶剂:生物量比率。 The recovery percentage of total carotenoid content was 89.08%. The TDF content was 49.46 (3.91) g/100 g on a dry basis. For encapsulation, the drying yield and encapsulation efficiencies were 67.3% (0.5) and 58.1% (0.8), respectively. Sensory analysis showed no significant difference between the means for the control cookie and the 30% fat replacement cookie. Moreover, these 30% fat replacement cookies had the highest purchase intention by the consumers. This study presented a solution for unused tomato peel industrial byproducts, promoting the design of new functional food products with a high content of carotenes and dietary fiber, thereby increasing nutritional and health benefits for consumers.} }