Enhancing avocado puree with encapsulated tomato by‐products. Effect of processing methods in the bioactive quality retention
The quality of the developed avocado puree is improved throughout the shelf-life using a non-thermal HHP processing combined with the supplementation of encapsulated biocompounds from tomato by-products. This opens an opportunity to revalorize horticultural by-products as possible functional ingredients into novel food matrices. © 2025 Society of Chemical Industry.
Authors
- Marina Cano‐Lamadrid (ORCID: https://orcid.org/0000-0001-6679-7161)
- Encarna Aguayo (ORCID: https://orcid.org/0000-0002-0052-4168)
- Lorena Martínez‐Zamora (ORCID: https://orcid.org/0000-0002-6088-6662)
- Laleh Mozafari (ORCID: https://orcid.org/0009-0000-0232-0540)
- Francisco Artés‐Hernández (ORCID: https://orcid.org/0000-0002-0689-7301)
Institutions
- Universidad Politécnica de Cartagena (ES)
- Universidad de Murcia (ES)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-03-13
- DOI
- https://doi.org/10.1002/jsfa.14226
- Citations
- 3
- Primary Topic
- Postharvest Quality and Shelf Life Management
- Type
- article
- Field-Weighted Citation Impact
- 5.25