Lycopene extraction from extruded products containing tomato skin

Dehghan-Shoar, Zeinab; Hardacre, Allan; Meerdink, G.; Brennan, Charles S.

doi:10.1111/j.1365-2621.2010.02491.x

Cited by 42 publications

(24 citation statements)

References 21 publications

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“…Dehghan‐Shoar et al . () add that when lycopene is extracted from its natural form, it bonds stronger with the cell wall tissue; however, on processed tomato, the bonding becomes weaker, hence facilitating its extraction.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of the chemical composition and colour in long‐life tomatoes (Lycopersicon esculentum Mill) dehydrated by combined drying methods

Jorge

Almeida

Canteri

et al. 2014

Int J of Food Sci Tech

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Summary When tomatoes are submitted to treatments of drying, depending on the parameters and methods used, the concentration or degradation of nutrients can occur. The changes in the composition and colour were verified when different drying processes were used. Freeze drying, oven drying, the combination of both and also the effect of the pretreatment (blanching) using steam were studied. The fresh tomato composition was compared with the composition of dehydrated tomato powder. After dehydration, the moisture content reduced 78% from the total initial moisture. In addition, a nutrient concentration was observed with an increase of about 57% of citric acid content and 3% in the pH. The ash content also increased from 0.53% to 8% (15 times) and 60%, the carbohydrates from 3.94% to 60% (15 times) and the proteins were increased from 1% to 11% (10 times). The blanching resulted in different types of changes, such as greater stability for the proteins, carbohydrates, fat, lycopene and β‐carotene.

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Section: Resultsmentioning

confidence: 99%

Evaluation of the chemical composition and colour in long‐life tomatoes (Lycopersicon esculentum Mill) dehydrated by combined drying methods

Jorge

Almeida

Canteri

et al. 2014

Int J of Food Sci Tech

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“…A more suitable and slower mixing allows oils droplets to coalesce and be separated more easily from water. Incomplete solvent extraction of lycopene from extruded tomato products was increased by Dehghan-Shoar et al [40] by using pancreatin to digest the product before extraction, thus freeing lycopene from tomato peels. This study shows the use of enzymes not as a mean of extraction, but as an intensification process.…”

Section: Applicationsmentioning

confidence: 99%

Water as Green Solvent for Extraction of Natural Products

Petigny

Özel

Périno

et al. 2015

Green Extraction of Natural Products

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IntroductionWater is the most abundant molecule on the earth, covering 70% of its surface. Life processes on this planet are crucially dependent on the presence of water. It is often recognized that water has tremendous benefits as a green extraction solvent because it is not only inexpensive and environmentally benign but it is also nonflammable and nontoxic, providing opportunities for clean processing and pollution prevention. The water molecule contains three nuclei, one modestly heavy (oxygen), and two light ones (hydrogen). Because of water's electronic structure, the oxygen atom has a slight negative charge on it and the hydrogen atoms have a slightly positive charge [1]. When water molecules are closed together, their positive and negative regions are attracted, these attractive forces are known as hydrogen bonds. The energy associated with a hydrogen bond is 8-40 kJ/mol. The O-H bond lengths are 0.9572 Å and the average HOH bond angle is 104.52 ∘ , slightly smaller than the tetrahedral angle (109.5 ∘ ). The molecule is very small with a hard sphere diameter of 2.75 Å. The smallness of the water molecule has important consequences for the hydration of solutes. The contours of the total electron density in the HOH plane of the water molecule indicate a shape not far from spherical. The water molecule has a dipole moment of 1.85 D with two partial positive charges on the hydrogen atoms and a single zone of negative charge on the oxygen atom.It is well known that water molecules are strongly associated in the liquid phase by H-bonding. Hydrogen bonds result dominantly from electrostatic interactions with a light contribution of covalent bond formation. The H-bond interactions in liquid water constitute a 3-D H-bond network with localized and structured clustering. Therefore, the liquid structure is not determined by hard-core repulsions between the individual water molecules but rather by intermolecular and directional H-bonding. The broad variation of H-bond angles further demonstrates the noncrystalline arrangement of the water molecules and appears to indicate that some bond angle distortion in the H-bonds is rather easily allowed in the liquid. It is important to recognize that intermolecular interaction Green Extraction of Natural Products: Theory and Practice, First Edition. Edited by Farid Chemat and Jochen Strube.

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“…Accordingly, more pigment (anthocyanin) was extracted during the vinification process, when enzymes were applied on grape skin (PiemoliniBarreto et al, 2014). In another example, the extraction of carotenoids from marigold flower or tomato skin (Barzana et al, 2002;Dehghan-Shoar et al, 2011) indicates that enzymes can also be useful for the extraction of bioactive compounds from other plant sources.…”

Section: Parametersmentioning

confidence: 99%

Application of enzymatic preparations to produce araçá pulp and juice

Sandri¹,

Piemolini-Barreto²,

Fontana³

et al. 2014

Food Sci. Technol (Campinas)

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In the present study, the effect of pectinases on the production of pulp and juice of araçá and the presence of bioactive compounds were evaluated. An enzyme extract (EE) produced by Aspergillus niger LB-02-SF in solid state fermentation and the commercial enzyme Ultrazym  AFP-L were used in this study. After enzyme treatment with the EE preparation, the extraction yield increased by 23.1% and viscosity decreased by 42.8%, during pulp maceration. During juice processing, there was an increase of 70.6% in clarification and a decrease of 72.87% in turbidity. Higher values of these parameters, 47.7, 69.0, 80.7, and 79.7%, respectively, were obtained using the Ultrazym  AFP-L, which also led to a significant increase in the polyphenol content, both in the pulp (24%) and in the juice (28%), with a less pronounced effect when the EE was applied (10 and 21%, respectively). The anthocyanins content in the araçá pulp increased after treatment with the commercial preparation (23%), and there was no significant increase with the use of EE. The use of Ultrazym  AFP-L increased the b-carotene content by 29.4% in the fruit pulp, while the treatment with EE did not result in significant changes compared with those of the juice and pulp controls.

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Lycopene extraction from extruded products containing tomato skin

Cited by 42 publications

References 21 publications

Evaluation of the chemical composition and colour in long‐life tomatoes (Lycopersicon esculentum Mill) dehydrated by combined drying methods

Evaluation of the chemical composition and colour in long‐life tomatoes (Lycopersicon esculentum Mill) dehydrated by combined drying methods

Water as Green Solvent for Extraction of Natural Products

Application of enzymatic preparations to produce araçá pulp and juice

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