Modelling the stability of lycopene-rich by-products of tomato processing

2011 ◽  
Vol 125 (2) ◽  
pp. 529-535 ◽  
Author(s):  
Vera Lavelli ◽  
Maria Claudia Torresani
Keyword(s):  
Tomato Processing ◽  
The Stability ◽  
By Products

scholarly journals Anthocyanins Recovered from Agri-Food By-Products Using Innovative Processes: Trends, Challenges, and Perspectives for Their Application in Food Systems

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2632
Author(s):  
Henrique Silvano Arruda ◽  
Eric Keven Silva ◽  
Nayara Macêdo Peixoto Araujo ◽  
Gustavo Araujo Pereira ◽  
Glaucia Maria Pastore ◽  
...  
Keyword(s):  
Food Systems ◽  
Food Industry ◽  
Biological Properties ◽  
Extraction Techniques ◽  
Naturally Occurring ◽  
Current Review ◽  
Natural Colorants ◽  
Conventional Extraction ◽  
The Stability ◽  
By Products

Anthocyanins are naturally occurring phytochemicals that have attracted growing interest from consumers and the food industry due to their multiple biological properties and technological applications. Nevertheless, conventional extraction techniques based on thermal technologies can compromise both the recovery and stability of anthocyanins, reducing their global yield and/or limiting their application in food systems. The current review provides an overview of the main innovative processes (e.g., pulsed electric field, microwave, and ultrasound) used to recover anthocyanins from agri-food waste/by-products and the mechanisms involved in anthocyanin extraction and their impacts on the stability of these compounds. Moreover, trends and perspectives of anthocyanins’ applications in food systems, such as antioxidants, natural colorants, preservatives, and active and smart packaging components, are addressed. Challenges behind anthocyanin implementation in food systems are displayed and potential solutions to overcome these drawbacks are proposed.

Identification, quantification, and characterization of tomato processing by-products

2022 ◽  
pp. 1-32
Author(s):  
George Liadakis ◽  
Maria Katsouli ◽  
Sofia Chanioti ◽  
Virginia Giannou ◽  
Constantina Tzia
Keyword(s):  
Tomato Processing ◽  
By Products

Bioactive Compounds Extracted from Tomato Processing by-Products as a Source of Valuable Nutrients

2018 ◽  
Vol 73 (4) ◽  
pp. 268-277 ◽  
Author(s):  
Katalin Szabo ◽  
Adriana-Florinela Cătoi ◽  
Dan Cristian Vodnar
Keyword(s):  
Bioactive Compounds ◽  
Tomato Processing ◽  
By Products

Storage stability of traditional Tunisian butter enriched with antioxidant extract from tomato processing by-products

2017 ◽  
Vol 233 ◽  
pp. 476-482 ◽  
Author(s):  
Yousra Abid ◽  
Samia Azabou ◽  
Mourad Jridi ◽  
Ibtihel Khemakhem ◽  
Mohamed Bouaziz ◽  
...  
Keyword(s):  
Storage Stability ◽  
Tomato Processing ◽  
By Products

scholarly journals Changes in the stability of ultra-pasteurized lactose-free milk upon storage

2020 ◽  
pp. 673
Author(s):  
Nancy Michael Rosas González ◽  
María Cristina Cueto-Wong ◽  
Rosa Idalia Armenta-Corral ◽  
Silvia Guadalupe Fernández-Michel ◽  
Jolanta Elzbieta Marszalek ◽  
...  
Keyword(s):  
Dairy Products ◽  
Microbial Contamination ◽  
Reducing Sugars ◽  
Milk Composition ◽  
Short Term ◽  
Uht Milk ◽  
Long Time ◽  
Ph Decrease ◽  
The Stability ◽  
By Products

Lactose-free dairy products are a valued consumer option for lactose intolerant individuals. Short-term ultra-high pasteurization (UHT) allows the preparation of sterile milk products. Manufactures define the useful shelf life of UHT milk as 120 days. This study analyses lactose-free milk with low-fat content over 120 days of shelf storage. Milk composition, microbial presence, structure (micellar size and zeta potential), color, pH, and protein hydrolysis were examined. At 120 days of storage the pH decrease, change in particle size distribution, and significant browning of the milk were detected indicating meaningful changes in the milk structure. The changes occurring in the lactose-free milk are related to the introduction of a large number of reducing sugars as a result of delactosylation of the milk. Studied milk had no microbial contamination nor showed the presence of by-products contamination such as proteases (minimal hydrolysis after long time storage).

scholarly journals Electrochemical study of the stability of ferrates(VI) in low temperature molten hydroxide

2013 ◽  
Vol 6 (2) ◽  
pp. 202-205
Author(s):  
Kamil Kerekeš ◽  
Katarína Švaňová ◽  
Ján Híveš ◽  
Miroslav Gál
Keyword(s):  
Waste Water ◽  
Water Treatment ◽  
Low Temperature ◽  
Waste Water Treatment ◽  
Water Mixture ◽  
Treatment Technology ◽  
Electrochemical Preparation ◽  
The Stability ◽  
Kinetics Of ◽  
By Products

Abstract During last decades interest in ferrates(VI) has increased significantly. On one hand they serve as strong, non-toxic oxidants without harmful by-products and, on the other hand, as an efficient coagulant in both drinking and waste water treatment technology. In this work we focused on the electrochemical preparation of ferrate (VI) salts in eutectic low temperature molten sodium hydroxide - water mixture using pure iron anodes. Some information on the stability and kinetics of decomposition of sodium ferrate(VI) prepared by molten-system electrolysis is discussed. An assumption that electrochemically prepared ferrate(VI) in molten hydroxide media are stable enough to be used especially in the field of waste water treatment was confirmed by our observation.

scholarly journals Chloride-Induced Corrosion of Steel in Alkali-Activated Mortars Based on Different Precursors

Materials ◽  
2020 ◽  
Vol 13 (22) ◽  
pp. 5244
Author(s):  
Antonino Runci ◽  
Marijana Serdar
Keyword(s):  
Fly Ash ◽  
Chloride Solution ◽  
Corrosion Behaviour ◽  
Tap Water ◽  
Visual Assessment ◽  
The Sustainable Development ◽  
One Year ◽  
The Stability ◽  
By Products ◽  
Alkali Activated

The low environmental impact and high long-term performance of products are becoming imperative for the sustainable development of the construction industry. Alkali-activated materials (AAMs) are one of the available low-embodied-carbon alternatives to Portland cement (OPC). For their application in the marine environment or where de-icing salts are used, it is of utmost importance to demonstrate their equal or better performance compared to OPC. The aim of this study was to compare the corrosion behaviour of the steel in AAMs based on different regionally available by-products with the behaviour of the steel in OPC. The by-products used were fly ash, slag, silica fume, and iron-silica fines. The corrosion process of each system was monitored by the corrosion potential and polarisation resistance during exposure to tap water and chloride solution over a period of almost one year. Certain AAMs showed a higher resistance to chloride penetration compared to OPC, which was attributed to the smaller number of capillary pores and higher gel phase precipitation. The same corrosion resistance compared to OPC was achieved with alkali-activated fly ash and alkali-activated slag mortars. The stability of the systems in tap water and chloride solution was confirmed by the visual assessment of the steel surface at the end of the test period.

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