<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2007-7858</journal-id>
<journal-title><![CDATA[CienciaUAT]]></journal-title>
<abbrev-journal-title><![CDATA[CienciaUAT]]></abbrev-journal-title>
<issn>2007-7858</issn>
<publisher>
<publisher-name><![CDATA[Universidad Autónoma de Tamaulipas]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-78582024000200170</article-id>
<article-id pub-id-type="doi">10.29059/cienciauat.v19i1.1861</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Enriquecimiento de aceite de oliva con carotenoides del pimiento rojo (Capsicum anuum L.) por maceración enzimática]]></article-title>
<article-title xml:lang="en"><![CDATA[Enrichment of olive oil with carotenoids from red pepper (Capsicum anuum L.) by enzymatic maceration]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Báez-Hernández]]></surname>
<given-names><![CDATA[Erik Alberto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[García-Díaz]]></surname>
<given-names><![CDATA[Samuel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Galán-Méndez]]></surname>
<given-names><![CDATA[Frixia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Acosta-Domínguez]]></surname>
<given-names><![CDATA[Laura]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Veracruzana Facultad de Ciencias Químicas ]]></institution>
<addr-line><![CDATA[Xalapa Veracruz]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2024</year>
</pub-date>
<volume>19</volume>
<numero>1</numero>
<fpage>170</fpage>
<lpage>181</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-78582024000200170&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-78582024000200170&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-78582024000200170&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Los carotenoides pueden incorporarse en los aceites vegetales comestibles mediante maceración, esto permite mejorar la estabilidad de los carotenoides y el enriquecimiento del aceite, aunque la eficiencia de extracción es baja. El objetivo del presente trabajo fue mejorar el proceso de enriquecimiento del aceite de oliva con carotenoides del pimiento rojo (Capsicum anuum L.) mediante la maceración, empleando una hidrólisis enzimática previa al tratamiento. El aceite de oliva se enriqueció con carotenoides extraídos por maceración enzimática (AOME) o maceración directa (AOMD). La estabilidad de ambos aceites a 8 °C, 25 °C y 45 °C fue evaluada semanalmente durante 6 semanas midiendo la degradación de carotenoides y la aparición de peróxidos, modelando su cinética de reacción a cada temperatura. AOME reportó mayor cantidad de carotenoides desde el inicio (11.5 %) y a lo largo del estudio. Ambos aceites presentaron la menor tasa de degradación de carotenoides y formación de peróxidos a 8 °C de almacenamiento (4 %), e incremento en la formación de peróxidos a 25 °C y 45 °C, durante las 6 semanas, con una mayor tasa para AOMD. El índice de peróxidos aumentó considerablemente al calentar a 150 °C y 200 °C las muestras de los dos tratamientos mantenidas a 8 °C y 25 °C. Se presentó un valor menor de peróxidos en ambas muestras almacenadas a 45 ºC y sometidas a calentamiento, fenómeno asociado con la formación de productos de degradación de peróxidos. La hidrólisis enzimática como pretratamiento mejoró los índices de extracción de carotenoides durante la maceración en aceite de oliva, así como su estabilidad en el almacenamiento. El proceso evaluado representa una alternativa de enriquecimiento del aceite con carotenoides como compuestos bioactivos, cuando el aceite no esté destinado a ser usado en altas temperaturas.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Carotenoids can be incorporated into edible vegetable oils through maceration. This improves the stability of carotenoids and the enrichment of oil, although the extraction efficiency is low. The objective of this work was to improve the process of enriching olive oil with carotenoids from red pepper (Capsicum anuum L.) through maceration, using enzymatic hydrolysis prior to treatment. The olive was enriched with carotenoids extracted by enzymatic maceration (AOME) or direct maceration (AOMD). The stability of both oils at 8 °C, 25 °C and 45 °C was evaluated weekly for 6 weeks by measuring the degradation of carotenoids and the appearance of peroxides, modeling their reaction kinetics at each temperature. AOME reported a higher amount of carotenoids from the beginning (11.5 %) and throughout the study. Both oils presented the lowest rate of carotenoid degradation and peroxide formation at 8 °C storage (4 %), and increase in the formation of peroxides at 25 °C and 45 °C, during the 6 weeks, with a higher rate for AOMD. The peroxide index increased considerably when the samples from the two treatments kept at 8 °C and 25 °C were heated to 150 °C and 200 °C. A lower value of peroxides was present in both samples stored at 45 ºC and subjected to heating, a phenomenon associated with the formation of peroxide degradation products. Enzymatic hydrolysis as a pretreatment improved the carotenoid extraction rates during maceration in olive oil, as well as its storage stability. The evaluated process represents an alternative for enriching oil with carotenoids as bioactive compounds, when the oil is not intended to be used at high temperatures.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[maceración enzimática]]></kwd>
<kwd lng="es"><![CDATA[carotenoides]]></kwd>
<kwd lng="es"><![CDATA[aceite comestible]]></kwd>
<kwd lng="en"><![CDATA[enzymatic maceration]]></kwd>
<kwd lng="en"><![CDATA[carotenoids]]></kwd>
<kwd lng="en"><![CDATA[edible oil]]></kwd>
</kwd-group>
</article-meta>
</front><back>
<ref-list>
<ref id="B1">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Baby]]></surname>
<given-names><![CDATA[C. K.]]></given-names>
</name>
<name>
<surname><![CDATA[Ranganathan]]></surname>
<given-names><![CDATA[T. V.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of enzyme pretreatment on yield and quality of fresh green chilli (Capsicum annuum L) oleoresin and its major capsaicinoids]]></article-title>
<source><![CDATA[Biocatalysis and agricultural biotechnology]]></source>
<year>2016</year>
<volume>7</volume>
<page-range>95-101</page-range></nlm-citation>
</ref>
<ref id="B2">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Caporaso]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
<name>
<surname><![CDATA[Paduano]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Nicoletti]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<name>
<surname><![CDATA[Sacchi]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Capsaicinoids, antioxidant activity, and volatile compounds in olive oil flavored with dried chili pepper (Capsicum annuum)]]></article-title>
<source><![CDATA[European journal of lipid science and technology]]></source>
<year>2013</year>
<volume>115</volume>
<numero>12</numero>
<issue>12</issue>
<page-range>1434-42</page-range></nlm-citation>
</ref>
<ref id="B3">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Cavazza]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Corti]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Mancinelli]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Bignardi]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Corradini]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of the addition of chili pepper powder on vegetable oils oxidative stability]]></article-title>
<source><![CDATA[Journal of the american oil chemists' society]]></source>
<year>2015</year>
<volume>92</volume>
<numero>11</numero>
<issue>11</issue>
<page-range>1593-9</page-range></nlm-citation>
</ref>
<ref id="B4">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Cerecedo-Cruz]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Azuara-Nieto]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Hernández-Álvarez]]></surname>
<given-names><![CDATA[A. J.]]></given-names>
</name>
<name>
<surname><![CDATA[González-González]]></surname>
<given-names><![CDATA[C. R.]]></given-names>
</name>
<name>
<surname><![CDATA[Melgar-Lalanne]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Evaluation of the oxidative stability of Chipotle chili (Capsicum annuum L.) oleoresins in avocado oil]]></article-title>
<source><![CDATA[Grasas y aceites]]></source>
<year>2018</year>
<volume>69</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>240</page-range></nlm-citation>
</ref>
<ref id="B5">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Chutia]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[Mahanta]]></surname>
<given-names><![CDATA[C. L.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Green ultrasound and microwave extraction of carotenoids from passion fruit peel using vegetable oils as a solvent: Optimization, comparison, kinetics, and thermodynamic studies]]></article-title>
<source><![CDATA[Innovative food science and emerging technologies]]></source>
<year>2020</year>
<volume>67</volume>
</nlm-citation>
</ref>
<ref id="B6">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Cortés-Ferré]]></surname>
<given-names><![CDATA[H. E.]]></given-names>
</name>
<name>
<surname><![CDATA[Guajardo-Flores]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[RomeroDe-La-Vega]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<name>
<surname><![CDATA[Gutierrez-Uribe]]></surname>
<given-names><![CDATA[J. A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Recovery of Capsaicinoids and Other Phytochemicals Involved With TRPV-1 Receptor to Re-valorize Chili Pepper Waste and Produce Nutraceuticals]]></article-title>
<source><![CDATA[Frontiers in sustainable food systems]]></source>
<year>2021</year>
<volume>4</volume>
<page-range>303</page-range></nlm-citation>
</ref>
<ref id="B7">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Da-Silva]]></surname>
<given-names><![CDATA[P. H. R.]]></given-names>
</name>
<name>
<surname><![CDATA[da-Silva]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Cervejeira-Bolanho]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Ultrasonic-assisted extraction of betalains from red beet (Beta vulgaris L.)]]></article-title>
<source><![CDATA[Journal of food process engineering]]></source>
<year>2018</year>
<volume>41</volume>
<numero>6</numero>
<issue>6</issue>
<page-range>1-6</page-range></nlm-citation>
</ref>
<ref id="B8">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[De-Farias]]></surname>
<given-names><![CDATA[V. L.]]></given-names>
</name>
<name>
<surname><![CDATA[da-Silva-Araújo]]></surname>
<given-names><![CDATA[I. M.]]></given-names>
</name>
<name>
<surname><![CDATA[da-Rocha]]></surname>
<given-names><![CDATA[R. F. J.]]></given-names>
</name>
<name>
<surname><![CDATA[dos-Santos-Garruti]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Pinto]]></surname>
<given-names><![CDATA[G. A. S.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Enzymatic Maceration of Tabasco Pepper: Effect on the Yield, Chemical and Sensory Aspects of the Sauce]]></article-title>
<source><![CDATA[LWT]]></source>
<year>2020</year>
<volume>127</volume>
</nlm-citation>
</ref>
<ref id="B9">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Hornero-Méndez]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Mínguez-Mosquera]]></surname>
<given-names><![CDATA[M. I.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Rapid Spectrophotometric Determination of Red and Yellow Isochromic Carotenoid Fractions in Paprika and Red Pepper Oleoresins]]></article-title>
<source><![CDATA[Journal of agricultural and food chemistry]]></source>
<year>2001</year>
<volume>49</volume>
<numero>8</numero>
<issue>8</issue>
<page-range>3584-8</page-range></nlm-citation>
</ref>
<ref id="B10">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Jalali-Jivan]]></surname>
<given-names><![CDATA[M. J.]]></given-names>
</name>
<name>
<surname><![CDATA[Fathi-Achachlouei]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
<name>
<surname><![CDATA[Ahmadi-Gavlighi]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[Jafari]]></surname>
<given-names><![CDATA[S. M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Improving the extraction efficiency and stability of &#946;-carotene from carrot by enzyme-assisted green nanoemulsification]]></article-title>
<source><![CDATA[Innovative food science &amp; emerging technologies]]></source>
<year>2021</year>
<volume>74</volume>
</nlm-citation>
</ref>
<ref id="B11">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Kehili]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Sayadi]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Frikka]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[Zammel]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Allouche]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Optimization of lycopene extraction from tomato peels industrial by-product using maceration in refined olive oil]]></article-title>
<source><![CDATA[Food and bioproducts processing]]></source>
<year>2019</year>
<volume>117</volume>
<page-range>321-8</page-range></nlm-citation>
</ref>
<ref id="B12">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Liu]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Zhang]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Cui]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
<name>
<surname><![CDATA[Wang]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Fu]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[Wang]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Carotenoid-enriched oil preparation and stability analysis during storage: Influence of oils&#8217; chain length and fatty acid saturation]]></article-title>
<source><![CDATA[LWT- Food science and technology]]></source>
<year>2021</year>
<volume>151</volume>
</nlm-citation>
</ref>
<ref id="B13">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Mendoza]]></surname>
<given-names><![CDATA[N. N. G.]]></given-names>
</name>
<name>
<surname><![CDATA[Rodríguez]]></surname>
<given-names><![CDATA[S. A. V.]]></given-names>
</name>
<name>
<surname><![CDATA[Lima]]></surname>
<given-names><![CDATA[B. L. R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Improvement of the extraction of carotenoids and capsaicinoids of chili pepper native (Capsicum baccatum), assisted with cellulolytic enzymes]]></article-title>
<source><![CDATA[Revista peruana de biología]]></source>
<year>2020</year>
<volume>27</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>055-60</page-range></nlm-citation>
</ref>
<ref id="B14">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Molina-Peñate]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Sánchez]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Artola]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Enzymatic hydrolysis of the organic fraction of municipal solid waste: Optimization and valorization of the solid fraction for Bacillus thuringiensis biopesticide production through solid-state fermentation]]></article-title>
<source><![CDATA[Waste management]]></source>
<year>2022</year>
<volume>137</volume>
<page-range>304-11</page-range></nlm-citation>
</ref>
<ref id="B15">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Nath]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
<name>
<surname><![CDATA[Kaur]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Rudra]]></surname>
<given-names><![CDATA[S. G.]]></given-names>
</name>
<name>
<surname><![CDATA[Varghese]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Enzyme-assisted extraction of carotenoid-rich extract from red capsicum (Capsicum annuum)]]></article-title>
<source><![CDATA[Agricultural research]]></source>
<year>2016</year>
<volume>5</volume>
<page-range>193-204</page-range></nlm-citation>
</ref>
<ref id="B16">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Núñez]]></surname>
<given-names><![CDATA[R. Á.]]></given-names>
</name>
<name>
<surname><![CDATA[Pérez]]></surname>
<given-names><![CDATA[B. R.]]></given-names>
</name>
<name>
<surname><![CDATA[Motzezak]]></surname>
<given-names><![CDATA[R. H.]]></given-names>
</name>
<name>
<surname><![CDATA[Chirinos]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Contenido de azúcares totales, reductores y no reductores en Agave cocui Trelease]]></article-title>
<source><![CDATA[Multiciencias]]></source>
<year>2012</year>
<volume>12</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>129-35</page-range></nlm-citation>
</ref>
<ref id="B17">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Otálora-Orrego]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Martin]]></surname>
<given-names><![CDATA[D. A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Técnicas emergentes de extracción de &#946;-caroteno para la valorización de subproductos agroindustriales de la zanahoria (Daucus carota L.): una revisión]]></article-title>
<source><![CDATA[Informador técnico]]></source>
<year>2021</year>
<volume>85</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>83-106</page-range></nlm-citation>
</ref>
<ref id="B18">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Portillo-López]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Morales-Contreras]]></surname>
<given-names><![CDATA[B. E.]]></given-names>
</name>
<name>
<surname><![CDATA[Lozano-Guzmán]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Basilio-Heredia]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Muy-Rangel]]></surname>
<given-names><![CDATA[M. D.]]></given-names>
</name>
<name>
<surname><![CDATA[Ochoa-Martínez]]></surname>
<given-names><![CDATA[L. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Morales-Castro]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Vegetable oils as green solvents for carotenoid extraction from pumpkin (Cucurbita argyrosperma Huber) byproducts: Optimization of extraction parameters]]></article-title>
<source><![CDATA[Journal of food science]]></source>
<year>2021</year>
<volume>86</volume>
<numero>7</numero>
<issue>7</issue>
<page-range>3122-36</page-range></nlm-citation>
</ref>
<ref id="B19">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Sales-Silva]]></surname>
<given-names><![CDATA[L. P.]]></given-names>
</name>
<name>
<surname><![CDATA[Martínez]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Mathematical modeling of mass transfer in supercritical fluid extraction of oleoresin from red pepper]]></article-title>
<source><![CDATA[Journal of food engineering]]></source>
<year>2014</year>
<volume>133</volume>
<page-range>30-9</page-range></nlm-citation>
</ref>
<ref id="B20">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Sánchez-Camargo]]></surname>
<given-names><![CDATA[A. P.]]></given-names>
</name>
<name>
<surname><![CDATA[Gutierrez]]></surname>
<given-names><![CDATA[L. F.]]></given-names>
</name>
<name>
<surname><![CDATA[Milena]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Martínez]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[Parada]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[Narváez]]></surname>
<given-names><![CDATA[C. E.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Valorisation of mango peel: Proximate composition, supercritical fluid extraction of carotenoids, and application as an antioxidant additive for an edible oil]]></article-title>
<source><![CDATA[Journal of supercritical fluids]]></source>
<year>2019</year>
<volume>152</volume>
</nlm-citation>
</ref>
<ref id="B21">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Stoica]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Moscovici]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Tomulescu]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[B&#259;beanu]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Extraction and analytical methods of capsaicinoids - a review]]></article-title>
<source><![CDATA[Scientific bulletin series F. biotechnologies]]></source>
<year>2016</year>
<volume>20</volume>
<page-range>93-8</page-range></nlm-citation>
</ref>
<ref id="B22">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Suo]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Fan]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<name>
<surname><![CDATA[Wu]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Li]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
<name>
<surname><![CDATA[Cong]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Green extraction of carotenoids from apricot flesh by ultrasound assisted corn oil extraction: Optimization, identification, and application]]></article-title>
<source><![CDATA[Food chemistry]]></source>
<year>2023</year>
<volume>420</volume>
</nlm-citation>
</ref>
<ref id="B23">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Teramukai]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[Kakui]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Beppu]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[Hosokawa]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Miyashita]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effective extraction of carotenoids from brown seaweeds and vegetable leaves with edible oils]]></article-title>
<source><![CDATA[Innovative food science and emerging technologie]]></source>
<year>2020</year>
<volume>60</volume>
<page-range>2-7</page-range></nlm-citation>
</ref>
<ref id="B24">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Treto-Alemán]]></surname>
<given-names><![CDATA[K. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Torres-Castillo]]></surname>
<given-names><![CDATA[J. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Contreras-Toledo]]></surname>
<given-names><![CDATA[A. R.]]></given-names>
</name>
<name>
<surname><![CDATA[Moreno-Ramírez]]></surname>
<given-names><![CDATA[Y. R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Enriquecimiento del aceite comestible por compuestos fenólicos y antioxidantes de chile piquín (Capsicum annuum var. glabriusculum)]]></article-title>
<source><![CDATA[CienciaUAT]]></source>
<year>2021</year>
<volume>15</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>156-68</page-range></nlm-citation>
</ref>
<ref id="B25">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Walczak]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Buszewski]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
<name>
<surname><![CDATA[Krakowska]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Rafinska]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Enzyme-assisted optimized supercritical fluid extraction to improve Medicago sativa polyphenolics isolation]]></article-title>
<source><![CDATA[Industrial crops and products]]></source>
<year>2018</year>
<volume>124</volume>
<page-range>931-40</page-range></nlm-citation>
</ref>
<ref id="B26">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Xia]]></surname>
<given-names><![CDATA[Z.]]></given-names>
</name>
<name>
<surname><![CDATA[Han]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Du]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[McClements]]></surname>
<given-names><![CDATA[D. J.]]></given-names>
</name>
<name>
<surname><![CDATA[Tang]]></surname>
<given-names><![CDATA[Z.]]></given-names>
</name>
<name>
<surname><![CDATA[Xiao]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Exploring the effects of carrier oil type on in vitro bioavailability of &#946;-carotene: A cell culture study of carotenoid-enriched nanoemulsions]]></article-title>
<source><![CDATA[LWT-Food science and technology]]></source>
<year>2020</year>
<volume>134</volume>
</nlm-citation>
</ref>
<ref id="B27">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Zhang]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Zhang]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Chen]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[Bhandari]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
<name>
<surname><![CDATA[Deng]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Impact of cooking methods on the quality, sensory and flavor compounds of Sichuan pepper oleoresin]]></article-title>
<source><![CDATA[Food chemistry]]></source>
<year>2023</year>
<volume>427</volume>
</nlm-citation>
</ref>
</ref-list>
</back>
</article>
