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Development of frozen pulps and powders from carrot and tomato by-products: impact of processing and storage time on bioactive and biological properties

2021-07-05Journal article Open access
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dc.contributor.authorAraújo-Rodrigues, Helena
dc.contributor.authorSantos, Diva
dc.contributor.authorCampos, Débora A.
dc.contributor.authorRatinho, Modesta
dc.contributor.authorRodrigues, Ivo M.
dc.contributor.authorPintado, Manuela E.
dc.date.accessioned2021-07-20T17:36:56Z
dc.date.available2021-07-20T17:36:56Z
dc.date.issued2021-07-05
dc.description.abstractVegetables and fruits have an interesting nutritional profile, rich in bioactive metabolites, holding a high antioxidant potential and health associated benefits. However, their functional properties, the shorter shelf-life due to their high-water content, and their seasonality nature lead to extensive food losses and waste. The valorization of vegetables and fruits by-products through the development of value-added products and the application of preservation methods is of utmost importance to prevent food losses and waste. In this study, based on a circular economy approach, pulps and powders of baby carrot and cherry tomato by-products were prepared. Freezing, hot air drying and storage time impact on antioxidant activity and bioactive compounds were studied. Microbiological quality and pulps viscosity were also monitored for 6 months. During the freezing storage, TPC and antioxidant capacity by ABTS and ORAC assays decreased. The antioxidant capacity by DPPH method and carotenoid content increased during the first months of freezing, but then decreased. The drying process negatively affected the antioxidant capacity as well as carotenoid and polyphenolic content compared with the fresh vegetables. Both processing methodologies positively impacted the vitamin E content. During drying storage, there were no key variations in antioxidant capacity and bioactive content.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.3390/horticulturae7070185pt_PT
dc.identifier.eid85109943696
dc.identifier.issn2311-7524
dc.identifier.urihttp://hdl.handle.net/10400.14/34221
dc.identifier.wos000676664300001
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectTomato and carrot by-productspt_PT
dc.subjectFreezing and drying impactpt_PT
dc.subjectAntioxidant capacitypt_PT
dc.subjectPolyphenolicspt_PT
dc.subjectCarotenoidspt_PT
dc.subjectVitamin Ept_PT
dc.titleDevelopment of frozen pulps and powders from carrot and tomato by-products: impact of processing and storage time on bioactive and biological propertiespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue7pt_PT
oaire.citation.titleHorticulturaept_PT
oaire.citation.volume7pt_PT
person.familyNameRodrigues
person.familyNameJesus
person.familyNameCampos
person.familyNameRodrigues
person.familyNamePintado
person.givenNameHelena
person.givenNameDiva
person.givenNameDébora
person.givenNameIvo
person.givenNameMaria Manuela
person.identifierD-8675-2016
person.identifier456608
person.identifier.ciencia-id0418-0938-9095
person.identifier.ciencia-idB510-7C5F-5BFA
person.identifier.ciencia-id1A16-FC5B-3468
person.identifier.ciencia-id3012-7616-D7A6
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0001-8916-0956
person.identifier.orcid0000-0002-4461-3007
person.identifier.orcid0000-0003-0174-6640
person.identifier.orcid0000-0002-1141-9822
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridA-4263-2018
person.identifier.ridB-2731-2015
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id55250923400
person.identifier.scopus-author-id37114850700
person.identifier.scopus-author-id7004483898
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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