Encapsulation of tomato juice by freeze-drying: physicochemical and antioxidant characterization and stability

Abstract

Tomatoes are an important dietary source of lycopene, a natural antioxidant compound that contributes to reducing reactive oxygen species (ROS); however, the lack of a food matrix can result in their rapid degradation during storage. Therefore, the aim of this work was to evaluate the physicochemical, antioxidant, and stability properties of lycopene and β-carotene in encapsulated tomato juice (TJ) obtained by freeze-drying. Maltodextrin (MD) and gum arabic (GA) were used as wall materials.