Effects of Maltodextrins on the Kinetics of Lycopene and Chlorogenic Acid Degradation in Dried Tomato

Effects of Maltodextrins on the Kinetics of Lycopene and Chlorogenic Acid Degradation in Dried Tomato

Maltodextrins (MD) are frequently used as processing aids in tomato drying. The aim of this study was to investigate the effect of the addition of MD on the stability of lycopene and chlorogenic acid, which are the main lipophilic and hydrophilic antioxidants in processed tomato, respectively. Tomat...

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Bibliographic Details
Main Authors: Pedapati S.C. Sri Harsha, Vera Lavelli
Format: Article
Language:English
Published: MDPI AG 2019-03-01
Series:Molecules
Subjects:
maltodextrins
lycopene
chlorogenic acid
water activity
kinetics
Online Access:http://www.mdpi.com/1420-3049/24/6/1042

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