In Vitro Gastrointestinal Digestion Impact on the Bioaccessibility and Antioxidant Capacity of Bioactive Compounds from Tomato Flours Obtained after Conventional and Ohmic Heating Extraction

In Vitro Gastrointestinal Digestion Impact on the Bioaccessibility and Antioxidant Capacity of Bioactive Compounds from Tomato Flours Obtained after Conventional and Ohmic Heating Extraction

In times of pandemic and when sustainability is in vogue, the use of byproducts, such as fiber-rich tomato byproducts, can be an asset. There are still no studies on the impact of extraction methodologies and the gastrointestinal tract action on bioactive properties. Thus, this study used a solid fr...

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Bibliographic Details
Main Authors: Marta C. Coelho, Tânia B. Ribeiro, Carla Oliveira, Patricia Batista, Pedro Castro, Ana Rita Monforte, António Sebastião Rodrigues, José Teixeira, Manuela Pintado
Format: Article
Language:English
Published: MDPI AG 2021-03-01
Series:Foods
Subjects:
<i>Lycopersicum esculentum</i>
tomato
byproducts
ohmic heating
bioaccessibility
bioavailability
Online Access:https://www.mdpi.com/2304-8158/10/3/554

Internet

https://www.mdpi.com/2304-8158/10/3/554

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