Stability assessment of lycopene microemulsion prepared using tomato industrial waste against various processing conditions

BACKGROUND Green separation techniques are growing at a greater rate than solvent extraction as a result of the constant consumer drive to ‘go natural’. Considering the increasing evidence of the health benefits of lycopene and massive tomato industrial waste, in the present study, lycopene was extr...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2017-11, Vol.97 (14), p.4922-4928
Main Authors: Amiri‐Rigi, Atefeh, Abbasi, Soleiman
Format: Article
Language:English
Subjects:
Beverages
Carcinogenicity
Carcinogens
Carotenoids - chemistry
Carotenoids - isolation & purification
Emulsions - chemistry
Emulsions - isolation & purification
Exposure
Food Handling - methods
Food industry
Freeze thaw cycles
Freeze-thawing
Health promotion
Industrial Waste - analysis
Industrial wastes
Irradiation
Lycopene
Lycopersicon esculentum - chemistry
Meat
microemulsion
Microemulsions
Minced meat
Pasteurization
Plant Extracts - chemistry
Plant Extracts - isolation & purification
polydispersity
saponin
Separation techniques
Size distribution
Soft drinks
Solvent extraction
stability
Stability analysis
Sterilization
Tomatoes
Turbidity
Ultraviolet radiation
Waste Products - analysis
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Summary:BACKGROUND Green separation techniques are growing at a greater rate than solvent extraction as a result of the constant consumer drive to ‘go natural’. Considering the increasing evidence of the health benefits of lycopene and massive tomato industrial waste, in the present study, lycopene was extracted from tomato industrial waste using microemulsion technique and its mean droplet size and size distribution was determined. Moreover, the effects of pasteurization, sterilization, freeze–thaw cycles and ultraviolet (UV) irradiation on the thermodynamic stability, turbidity and lycopene concentration of the lycopene microemulsion were monitored. RESULTS Freeze–thaw cycles, pasteurization and short exposure to UV irradiation showed no or negligible influence on lycopene content and turbidity of the microemulsion. However, long exposure to UV (260 min) reduced the lycopene content and turbidity by 34% and 10%, respectively. HHST (higher‐heat shorter‐time) and sterilization also reduced lycopene content (25%) and increased turbidity (32%). CONCLUSION The lycopene microemulsion showed satisfactory stability over a process where its monodispersity and nanosize could be of potential advantage to the food and related industries. Regarding the carcinogenicity of synthetic colourants, potential applications of the lycopene microemulsion include in soft drinks and minced meat, which would result in a better colour and well‐documented health‐promoting qualities. © 2017 Society of Chemical Industry
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.8368