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Residuos de antibióticos en la leche comercializada en Brasil: una revisión de los estudios publicados en los últimos años

Lycopene is a carotenoid found in tomatoes and other red fruits and vegetables. It is known for its antioxidant properties, which is associated with the prevention of cancer. Raw tomatoes and tomato‐based products are important sources of dietary lycopene. This study aimed to evaluate the integration of diafiltration and reverse osmosis processes to concentrate tomato pulp and to obtain a lycopene‐rich extract with a high antioxidant capacity and a low molecular weight. Diafiltration was efficient in desalting the tomato pulp, maintaining the lycopene concentration of the tomato at the same level as the whole tomato pulp. The permeate flux of the diafiltrated tomato pulp was 29.5 L·h−1·m−2 and the concentration factor of lycopene was 2.4. Additionally, it was found that the antioxidant capacity increased at the same rate than the lycopene content. Practical applications Lycopene is a carotenoid found in tomatoes with higher antioxidant capacity. The membrane separation processes are considered as an alternative to the thermal processes, providing the concentration of these bioactive compounds present in the tomato using soft process temperatures, besides preserving the sensory and aroma characteristics. The integration of the processes with microfiltration and diafiltration membranes allows the production of a final product from the tomato with high concentration of lycopene, promoting the assistance in the prevention of various diseases related to human health, and a reduced soluble solids content of reduced molecular weight.

RESUMOA presente revisão teve como objetivo apresentar a eficiência do processo de microencapsulação por spray drying na preservação dos compostos nutricionais presentes nos sucos de frutas, bem como a manutenção e proteção desses compostos pelos materiais encapsulantes utilizados. O aumento no consumo de frutas tem sido associado aos inúmeros benefícios apresentados a saúde humana devido aos diversos compostos nutricionais presentes na sua composição. Dentre as diversas formas de comercialização de frutas, uma das principais é na forma de suco, que pode ser parcialmente desidratado ou concentrado. A técnica de secagem por atomização, ou spray drying tem sido utilizada para transformar produtos líquidos em pó por meio de uma corrente de ar quente Ao final dos resultados analisados, concluiu-se que o processo de microencapsulação de sucos de frutas pode ser uma alternativa de grande importância tanto na questão nutricional, devido a grande concentração de compostos bioativos; quanto na questão logística, facilitando o transporte; e também pela questão de armazenamento. Palavras-chave: Sucos de frutas, spray drying, microencapsulação. ABSTRACTThe present review aims to present the efficiency of the microencapsulation process by spray drying in the preservation of nutritional compounds in fruit juices, as well as the maintenance and protection of these compounds by encapsulating materials used. The increase in fruit consumption has been associated with numerous benefits presented to human health due to various nutritional compounds present in its composition. Among the various forms of marketing of fruit, one of the main is in the form of juice, which can be partially dehydrated or concentrated. The technique of spray drying has been used to transform liquids powder through a hot air current at the end of the analysis results, it was found that the microencapsulation of fruit juice can be an alternative great importance both in nutritional issue due to high concentration of bioactive compounds; as logistics issue, facilitating the transport; and issue also for storage.