ArticleFood science & nutrition2024
Cocktail Sausage Supplemented With Whole Tomato Powder Encapsulated in Chia Seed Mucilage (
Article in Food science & nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
The deterioration of meat products is significantly influenced by the oxidation of lipids. The addition of antioxidants is one of the accepted methods to retard lipid oxidation. The goal of this research was to encapsulate tomato powder with chia seed mucilage by lyophilization. Tomato powder and chia seed mucilage were used as the wall material at three ratios 1:1 (T1:C1), 2:1 (T2:C1), and 1:2 (T1:C2). The particle size, encapsulation efficiency, rheology, and solubility index of the beads were assessed. Three sausage samples, including the control, 3% w/w tomato powder (TP
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