ArticleMolecules (Basel, Switzerland)2024
Effect of Novel Processing Techniques on the Carotenoid Release during the Production of Red Guava Juice.
Article in Molecules (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed, 2 citations in OpenAlex.
- Acerola and Its By-Products as Sources of Bioactive Compounds: Phytochemical Profile and Biological Effects in Experimental and Clinical Studies.Molecules (Basel, Switzerland) · 2026Review
- Physicochemical and Thermal Evaluation of a Mixed-Mode Greenhouse Solar Dryer for Guava (Psidium guajava L.).Journal of food science · 2026Article
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Authors and funding
7 authors at 2 institutions in 1 country.
Funding
Abstract
Red guava, distinguished by its elevated lycopene content, emerges as a promising natural source of carotenoids. This study systematically evaluates the impact of diverse processing techniques on the efficient release of carotenoids. The primary objective is to facilitate the transfer of carotenoids into the juice fraction, yielding carotenoid-enriched juice seamlessly integrable into aqueous-based food matrices. The untreated guava puree exhibited a modest release of carotenoids, with only 66.26% of β-carotene and 57.08% of lycopene reaching the juice. Contrastly, both high-pressure homogenization (HPH) at 25 MPa and enzyme (EM) treatment significantly enhanced carotenoid release efficiency (
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