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Application of encapsulated tomato by-product extract as a colorant in mascarpone

2025Journal article Open access
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datacite.subject.fosCiências Agrárias::Biotecnologia Agrária e Alimentar
datacite.subject.sdg04:Educação de Qualidade
datacite.subject.sdg02:Erradicar a Fome
dc.contributor.authorMolina, Adriana K.
dc.contributor.authorLeichtweis, Maria Gabriela
dc.contributor.authorMachado, Manuela
dc.contributor.authorSilva, Sara
dc.contributor.authorPintado, Manuela
dc.contributor.authorBarreira, João C.M.
dc.contributor.authorDias, Maria Inês
dc.contributor.authorPrieto Lage, Miguel A.
dc.contributor.authorBarros, Lillian
dc.contributor.authorPereira, Carla
dc.date.accessioned2025-11-07T16:26:25Z
dc.date.available2025-11-07T16:26:25Z
dc.date.issued2025
dc.description.abstractAgricultural by-products, often underutilized, represent a significant opportunity to obtain sustainable value-added products to develop new functional foods. In this context, the (typically discarded) aerial parts of tomato plants (Solanum lycopersicum L. var. cerasiforme), were studied as new sources of natural bioactive compounds, focusing the extraction and encapsulation (using spray drying with maltodextrin as the encapsulant) of chlorophylls. The encapsulated natural colorant was subsequently incorporated into mascarpone cheese to assess its stability and effect on nutritional and antioxidant properties. The obtained extracts were mainly characterized by high concentrations of bioactive compounds, particularly quercetin-3-O-deoxyhexoside (14.4 ± 0.3 mg/g). The colorant imparted a greener hue to the mascarpone (a* –6.0 ± 0.05 vs. –1.7 ± 0.05 in control, p < 0.001) and maintained antioxidant activity (OxHLIA EC₅₀ = 1440 ± 72 to 1166 ± 66 μg/mL, p = 0.030) without altering the nutritional profile (p > 0.05). Moreover, no cytotoxicity was observed, and the fatty acid composition remained unchanged. Accordingly, the studied encapsulated colorant might be used as a functional ingredient in other dairy products, imparting an attractive color while preserving nutritional integrity. In conclusion, the incorporation of TAPC is an effective strategy to enrich dairy products with natural pigments and bioactive compounds without compromising quality. Future research is needed to explore its application in other food matrices and assess long-term storage effects.eng
dc.description.sponsorshipThis work was supported by national funds through FCT/MCTES (PIDDAC): CIMO, UIDB/00690/2020 (DOI: 10.54499/UIDB/00690/2020) and UIDP/00690/2020 (DOI: 10.54499/UIDP/00690/2020); and SusTEC, LA/P/0007/2020 (DOI: 10.54499/LA/P/0007/2020). National funding by FCT - Foundation for Science and Technology, through the institutional scientific employment program-contract with J.C.M.B. (CEECIND/04479/2017), M.I.D. (DOI: 10.54499/CEECINST/00016/2018/CP1505/CT0004), L.B. (DOI: 10.54499/CEECINST/00107/2021/CP2793/CT0002), and C.P. (DOI: 10.54499/CEECINST/00016/2018/CP1505/CT0010), and through the individual research grant of A.K.M. (DOI: 10.54499/2020.06231.BD) and M.G.L. (DOI: 10.54499/2020.06706.BD). Finally, A.K. M. thanks the University of Vigo for the travel assistance.
dc.identifier.citationMolina, Adriana K.; Leichtweis, Maria G.; Machado, Manuela; Silva, Sara; Pintado, Manuela; Barreira, João C.M.; Dias, Maria Inês; Prieto, Miguel Á.; Barros, Lillian; Pereira, Carla (2025) Application of encapsulated tomato by-product extract as a colorant in mascarpone. Food Research International. ISSN 0963-9969. 217, p. 1-17
dc.identifier.doi10.1016/j.foodres.2025.116771
dc.identifier.issn0963-9969
dc.identifier.urihttp://hdl.handle.net/10198/35008
dc.language.isoeng
dc.peerreviewedyes
dc.publisherElsevier
dc.relationMountain Research Center
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
dc.relation.ispartofFood Research International
dc.rights.urihttp://creativecommons.org/licenses/by-nd/4.0/
dc.subjectNatural food colorant
dc.subjectMicrocapsule stability
dc.subjectDairy product application
dc.subjectBioactive compound protection
dc.subjectFood by-product valorization
dc.subjectEncapsulation by spray drying
dc.titleApplication of encapsulated tomato by-product extract as a colorant in mascarponeeng
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PT
oaire.citation.endPage11
oaire.citation.startPage1
oaire.citation.titleFood Research International
oaire.citation.volume217
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameMolina
person.familyNameLeichtweis
person.familyNameBarreira
person.familyNameDias
person.familyNameBarros
person.familyNamePereira
person.givenNameAdriana K.
person.givenNameMaria Gabriela
person.givenNameJoão C.M.
person.givenNameMaria Inês
person.givenNameLillian
person.givenNameCarla
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person.identifier.orcid0000-0002-6234-2212
person.identifier.orcid0000-0002-6015-9043
person.identifier.orcid0000-0003-1233-0990
person.identifier.orcid0000-0001-8744-7814
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0001-9010-8725
person.identifier.ridD-8269-2013
person.identifier.ridM-8242-2013
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id54895546900
person.identifier.scopus-author-id54388787000
person.identifier.scopus-author-id35236343600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
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