Enrichment of soybean oil with carotenoids from chili paste by-product: enhancement of quality, oxidative stability, and thermo-resistance

Benbouriche, Aicha; Haddadi-Guemghar, Hayate; Mehidi-Terki, Djamila; Boulekbache-Makhlouf, Lila; Bachir-bey, Mostapha

doi:10.1007/s11694-023-02239-2

Food Measure

2023

DOI: 10.1007/s11694-023-02239-2

|View full text |Cite

Enrichment of soybean oil with carotenoids from chili paste by-product: enhancement of quality, oxidative stability, and thermo-resistance

Aicha Benbouriche,

Hayate Haddadi-Guemghar,

Djamila Mehidi-Terki

et al.

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2024

Publication Types

Select...

Article2

Relationship

Self Cite0

Independent2

Authors

Journals

Cited by 2 publications

References 58 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

Enrichment of soybean oil with β-carotene and lycopene from Gac (Momordica cochinchinensis Spreng) powder using ohmic heating and ultrasound extraction

Loypimai,

Nakthong,

Sitthisuanjik

et al. 2024

Food Measure

View full text Add to dashboard Cite

Enrichment of soybean oil with β-carotene and lycopene from Gac (Momordica cochinchinensis Spreng) powder using ohmic heating and ultrasound extraction

Loypimai,

Nakthong,

Sitthisuanjik

et al. 2024

Food Measure

View full text Add to dashboard Cite

Current Trends in Food Processing By-Products as Sources of High Value-Added Compounds in Food Fortification

Darko,

Ismaiel,

Fanesi

et al. 2024

Foods

View full text Add to dashboard Cite

Along the food production chain of animal, fish, and vegetable products, a huge amount of by-products are generated every year. Major nutritional, financial, and environmental advantages can be achieved by transforming them into functional ingredients for food formulation and fortification. In this review, we investigated various conventional and emerging treatments recently employed to obtain functional ingredients rich in proteins, fibers, and bioactive compounds from vegetables, fish, meat, and dairy by-products. The optimal enrichment level in food as well as the nutritional, techno-functional, and sensory properties of the final food were also discussed. Novel technologies such as ultrasounds, microwaves, and high pressure have been successfully adopted to enhance the extraction of target compounds. The functional ingredients, added both in liquid or powder form, were able to improve the nutritional quality and antioxidant potential of food, although high levels of fortification may cause undesired changes in texture and flavor. This review provides important considerations for further industrial scale-up.

show abstract

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

hi@scite.ai

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

Enrichment of soybean oil with carotenoids from chili paste by-product: enhancement of quality, oxidative stability, and thermo-resistance

Cited by 2 publications

References 58 publications

Enrichment of soybean oil with β-carotene and lycopene from Gac (Momordica cochinchinensis Spreng) powder using ohmic heating and ultrasound extraction

Enrichment of soybean oil with β-carotene and lycopene from Gac (Momordica cochinchinensis Spreng) powder using ohmic heating and ultrasound extraction

Current Trends in Food Processing By-Products as Sources of High Value-Added Compounds in Food Fortification

Contact Info

Product

Resources

About