OXI-012: Effect of the Addition of Tomato Peel Extract Microcapsules on the Volatile Profile of Sausages during Storage

Microencapsulation is a technology used to protect bioactive compounds in food systems In meat matrices, it can improve the nutritional and functional profile of the product A relevant application is the encapsulation of natural antioxidant extracts, such as carotenoids, from agro industrial by products 1 However, the inclusion of microencapsulated bioactive compounds in food matrices requires the evaluation of their possible interactions and negative effects on the food.