Application of encapsulated tomato by-product extract as a colorant in mascarpone Article Swipe
Adriana K. Molina
,
Maria G. Leichtweis
,
Manuela Machado
,
Sara Silva
,
Manuela Pintado
,
João C.M. Barreira
,
María Inês Días
,
Miguel A. Prieto
,
Lillian Barros
,
Carla F. Pereira
·
YOU?
·
· 2025
· Open Access
·
· DOI: https://doi.org/10.1016/j.foodres.2025.116771
YOU?
·
· 2025
· Open Access
·
· DOI: https://doi.org/10.1016/j.foodres.2025.116771
Agricultural 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.
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Metadata
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- Landing Page
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All OpenAlex metadata
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https://openalex.org/W4411137607Canonical identifier for this work in OpenAlex
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https://doi.org/10.1016/j.foodres.2025.116771Digital Object Identifier
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Application of encapsulated tomato by-product extract as a colorant in mascarponeWork title
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articleOpenAlex work type
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enPrimary language
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2025Year of publication
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2025-06-09Full publication date if available
- Authors
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Adriana K. Molina, Maria G. Leichtweis, Manuela Machado, Sara Silva, Manuela Pintado, João C.M. Barreira, María Inês Días, Miguel A. Prieto, Lillian Barros, Carla F. PereiraList of authors in order
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https://doi.org/10.1016/j.foodres.2025.116771Publisher landing page
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YesWhether a free full text is available
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hybridOpen access status per OpenAlex
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https://doi.org/10.1016/j.foodres.2025.116771Direct OA link when available
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Chemistry, Food science, Product (mathematics), Mathematics, GeometryTop concepts (fields/topics) attached by OpenAlex
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0Total citation count in OpenAlex
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