Storage stability of traditional Tunisian butter enriched with antioxidant extract from tomato processing by-products

•The effect of incorporating TPBE, rich in antioxidants, in TTB was evaluated during storage.•The addition of low dose of TPBE ameliorates the texture and oxidative stability.•The addition of high concentration of TPBE may act as a pro-oxidant.•The natural antioxidants in the TPBE added to TTB can b...

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Veröffentlicht in:	Food chemistry 2017-10, Vol.233, p.476-482
Hauptverfasser:	Abid, Yousra, Azabou, Samia, Jridi, Mourad, Khemakhem, Ibtihel, Bouaziz, Mohamed, Attia, Hamadi
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidants - chemistry Bioactive compounds Butter - analysis Food Storage Lipid Peroxidation Lycopersicon esculentum - chemistry Plant Extracts - chemistry Storage stability Tomato processing by-products (TPB) extract Traditional Tunisian butter (TTB) Tunisia
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