Effect of microwave-assisted extraction on bioactive compounds from industrial tomato waste and its antioxidant activity

Lasunon, Patareeya; Phonkerd, N.; Tettawong, P.; Sengkhamparn, Nipaporn

doi:10.26656/fr.2017.5(2).516

Cited by 23 publications

(8 citation statements)

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“…This index number can be used for comparison and decision the suitable conditions. FAM is an evaluation tool for assessment systems in food product application such as for food product quality control [28], for sensory evaluation [29][30][31], and for decision of optimum extraction conditions [23,32].…”

Section: Introductionmentioning

confidence: 99%

Effect of Ultrasound-Assisted, Microwave-Assisted and Ultrasound-Microwave-Assisted Extraction on Pectin Extraction from Industrial Tomato Waste

Lasunon

Sengkhamparn

2022

Molecules

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This work aimed to study the effect of ultrasound-assisted (UAE), microwave-assisted (MAE), and ultrasound-microwave-assisted (UMAE) methods for pectin extraction from industrial tomato waste. The overall performance index from the fuzzy analytical method with three criteria, pectin yield, galacturonic acid, and lycopene content, was applied to evaluate the best extraction conditions by using the weight of 75, 20, and 5, respectively. The UAE conditions was performed at a temperature of 80 °C for 20 min with the variations in the extraction pH and the solid liquid (SL) ratio. The best UAE conditions with high pectin yield, and high total carboxyl group, as well as a lycopene content, was the pH of 1.5 and the SL ratio of 1:30. The MAE conditions was performed with variations in the microwave powers and times. The results showed that the best MAE conditions were 300 W for 10 min, which gave high pectin yield with high galacturonic acid and lycopene content. Various conditions of UMAE at the best conditions of MAE and UAE were performed and exhibited that the UAE had more positively affected the pectin yield. However, the FTIR spectra of obtained pectins from different extraction techniques showed a similar pectin structure.

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Section: Introductionmentioning

confidence: 99%

Effect of Ultrasound-Assisted, Microwave-Assisted and Ultrasound-Microwave-Assisted Extraction on Pectin Extraction from Industrial Tomato Waste

Lasunon

Sengkhamparn

2022

Molecules

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“…In this sense, this technique may provide a solution to the use of high temperature or long heat treatment, which can cause the degradation of lycopene. Lasunon et al very recently investigated the effect of MAE on bioactive compounds from industrial tomato waste and the antioxidant activity of the obtained extract [70]. Generally, the efficiency of microwave extraction is affected by the identification of the optimal extraction parameters; therefore, different conditions including microwave powers of 180, 300, and 450 W and extraction times of 30, 60, and 90 s were evaluated using 95% ethanol with a temperature not exceeding 77 • C. According to the authors, the microwave power of 300 W for 60 s provided the highest trans-lycopene and β-carotene recovery (5.74 mg lycopene/100 g and 4.83 mg β-carotene/100 g).…”

Section: Other Extraction Methodsmentioning

confidence: 99%

Valorization of Tomato Waste as a Source of Carotenoids

et al. 2021

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Fast-accumulating scientific evidence from many studies has revealed that fruits and vegetables are the main source of bioactive compounds; in most cases, wastes and byproducts generated by the food processing industry present similar or a higher content of antioxidant compounds. In recent years, the ever-growing amount of agricultural and food wastes has raised serious concerns from an environmental point of view. Therefore, there is an increasing interest in finding new ways for their processing toward safely upgrading these wastes for recovering high-value-added products with a sustainable approach. Among food waste, the abundance of bioactive compounds in byproducts derived from tomato suggests possibility of utilizing them as a low-cost source of antioxidants as functional ingredients. This contribution gives an overview of latest studies on the extraction methods of carotenoids from tomato waste, along with an evaluation of their antioxidant activity, as well as their industrial applications.

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“…Similarly, according to Lasunon et al, a 300 W microwave force is able to extract 57 mg of lycopene and 48 mg of β-carotene per kg of tomato waste. In fact, authors also demonstrated the high potential antioxidant content obtained from tomato waste powder.…”

Section: Carotenoidsmentioning

confidence: 99%

Novel Approaches for the Recovery of Natural Pigments with Potential Health Effects

Carrillo

Nieto

Martínez-Zamora

et al. 2022

J. Agric. Food Chem.

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The current increased industrial food production has led to a significant rise in the amount of food waste generated. These food wastes, especially fruit and vegetable byproducts, are good sources of natural pigments, such as anthocyanins, betalains, carotenoids, and chlorophylls, with both coloring and health-related properties. Therefore, recovery of natural pigments from food wastes is important for both economic and environmental reasons. Conventional methods that are used to extract natural pigments from food wastes are time-consuming, expensive, and unsustainable. In addition, natural pigments are sensitive to high temperatures and prolonged processing times that are applied during conventional treatments. In this sense, the present review provides an elucidation of the latest research on the extraction of pigments from the agri-food industry and how their consumption may improve human health.

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Effect of microwave-assisted extraction on bioactive compounds from industrial tomato waste and its antioxidant activity

Cited by 23 publications

References 0 publications

Effect of Ultrasound-Assisted, Microwave-Assisted and Ultrasound-Microwave-Assisted Extraction on Pectin Extraction from Industrial Tomato Waste

Effect of Ultrasound-Assisted, Microwave-Assisted and Ultrasound-Microwave-Assisted Extraction on Pectin Extraction from Industrial Tomato Waste

Valorization of Tomato Waste as a Source of Carotenoids

Novel Approaches for the Recovery of Natural Pigments with Potential Health Effects

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