Optimizing the supercritical fluid extraction process of bioactive compounds from processed tomato skin by-products

Pellicanò, Teresa Maria; Sicari, Vincenzo; Loizzo, Monica Rosa; Leporini, Mariarosaria; Falco, Tiziana; Poiana, Marco

doi:10.1590/fst.16619

Cited by 33 publications

(19 citation statements)

References 31 publications

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“…This carotenoid is responsible for the red color of tomato fruit and for the protective effect of tomato against prostate cancer, among other beneficial effects on human health (Hyman et al, 2004;Ordookhani et al, 2010;Ordookhani & Zare, 2011;Ahn et al, 2019). Due to this, lycopene has been widely used as a functional ingredient for nutraceutical products or for functional food formulations (Pellicanò et al, 2020), especially because it is not produced by human body, therefore is usually obtained from fruits and vegetables such as tomato (Din et al, 2020).…”

Section: Carotenoid Compositionmentioning

confidence: 99%

“…Tomato quality is determined by several attributes, including color, nutritional value and flavor (Vogel et al, 2010) and is highly dependent on cultivar (Vieira et al, 2019), climatic conditions and the production system used. Tomatoes are rich in human health-related compounds, especially carotenoids and phenols, which greatly contribute to their well-known antioxidant capacity (Ligor et al, 2014;Ha et al, 2015;Pellicanò et al, 2020). The beneficial effects of fresh tomato, tomato products, tomato carotenoids and phenols on the prevention of several cancer forms, cardiovascular diseases, age-related macular degeneration and other chronic diseases have been demonstrated (Zanfini et al, 2010;Cervantes-Paz et al, 2012;Pesaresi et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

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Effect of rhizosphere inoculation with Bacillus strains and phytopathogens on the contents of volatiles and human health-related compounds in tomato fruits

et al. 2022

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This study consisted of determining the effect of Bacillus strains inoculated alone or in combination with phytopathogenic fungi on the production of human health-related compounds and volatile organic compounds (VOCs) in tomato fruits. Seedlings were cultivated under greenhouse conditions and inoculated with B. amyloliquefaciens, B. methylotrophicus and B. subtilis alone or in combination with Alternaria solani, Fusarium oxysporum and Phytophthora infestans. Fully ripe fruits were harvested and evaluated for carotenoid, phenol and VOCs contents. Lycopene was the most abundant carotenoid (46.4-167.62 µg/g), followed by β-carotene and lutein. Fruits from plants inoculated with Bacillus had the highest carotenoid content. In contrast, phytopathogens decreased the carotenoid contents, especially the lycopene content. The content of total phenols ranged from 0.42 to 0.90 mg GAE/g. The content of these compounds increased 1.5-fold in fruits from plants inoculated with Bacillus strains, especially those treated with B. methylotrophicus, but the greatest increase (1.9-fold) was observed in plants inoculated with phytopathogens. Both Bacillus strains and pathogens increased the antioxidant capacity, with a 2.8-fold increase compared to the control. Thirty-two VOCs were identified in the tested tomatoes. The Bacillus strains caused an increase in the concentration of VOCs, which could be associated with an increase in fruit quality.

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Section: Carotenoid Compositionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of rhizosphere inoculation with Bacillus strains and phytopathogens on the contents of volatiles and human health-related compounds in tomato fruits

et al. 2022

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“…is a semi-erect or trailing herb of the genus Lycopersicon (Solanaceae). Its fruit is rich in nutrients and unique in flavour, which plays an indispensable role in the human diet (Opara et al, 2012;Pellicanò et al, 2020). Tomato is one of the most widely planted vegetable in the world.…”

Section: Introductionmentioning

confidence: 99%

“…Tomato is one of the most widely planted vegetable in the world. It has excellent nutritious value, with nutrients such as vitamins, lycopene, flavonoids, polyphenols, and can supplement a variety of vitamins and minerals needed by the human body (Alarcón-Flores et al, 2015;Din et al, 2020;Pellicanò et al, 2020). Previous research reported that tomatoes have various potential pharmacological functions, such as improvement of inflammation, prevention of hyperlipidaemia, inhibition of disaccharide activity, and reduction of diabetes risk and prevention of prostate cancer (Alarcón-Flores et al, 2015;Siddiqui et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Dynamic changes in physic-chemical properties and bacterial community during natural fermentation of tomatoes

et al. 2022

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This study revealed for the first time the dynamic changes of bacterial community and physic-chemical properties in the process of tomatoes fermentation. In the early phase of fermentation, Proteobacteria and Firmicutes account for 86.04% and 9.97%, respectively. Then, Firmicutes replaced Proteobacteria to be the dominant phylum from day 10. Among then, Lactobacillus decreased from 20 to 30 days and then rapidly increased. The total sugar showed a gradual decreased while the nitrite content increased in the early phases. The total acid content increased from initial 0.6% to 2.03% on day 30, mainly including citric acid, malic acid and lactic acid. In the later stages, the number of microorganisms and bacterial community tended to be stable, along with the content of organic acids and nitrite. During fermentation, the physic-chemical parameters inevitably change, mainly due to microbial metabolism, affecting in turns the development of the micro-ecosystem. These results contribute to our knowledge about bacterial participation in the process of fermentation and will help improve the quality of fermented food and vegetables.

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“…Studies on the extraction of lycopene by the means of SFE show that increasing the density of CO 2 with a co-solvent (hexane or ethanol), leads to higher solubilization of the carotenoids in the fluid and, thus to an improved extraction (Baysal et al, 2000;Cadoni et al, 1999). However, recent works demonstrated that the supercritical extraction of lycopene without the use of co-solvent can reach high yields when operational parameters are optimized (Pellicanò et al, 2020). The main advantages of SFE are the high target specificity, the short extraction times, the use of a non-toxic solvent and a reduced environmental impact (Wang and Weller, 2006).…”

Section: Lycopene Properties and Extractionmentioning

confidence: 99%

A brief overview on valorization of industrial tomato by-products using the biorefinery cascade approach

et al. 2021

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The industrial processing of tomato leads to substantial amounts of residues, typically known as tomato pomace or by-products, which can represent as much as 10% by weight of fresh tomatoes. At present, these residues are either used as feedstock for animals or, in the worst case, disposed of in landfills. This represents a significant waste because tomato pomace contains high-value compounds like lycopene, a powerful antioxidant, cutin, which can be used as a starting material for biopolymers, and pectin, a gelling agent. This article presents an overview of technologies that valorize tomato by-products by recovering added-value compounds as well as generating fuel for energy production. These technologies include operations for extraction, separation, and exploitation of lycopene, cutin and pectin, as well as the processes for conversion of the solid residues to fuels. Data collected from the review has been used to develop a biorefinery scheme with the related mass flow balance, for a scenario involving the tomato supply chain of Regione Campania in Italy, using tomato by-products as feedstock.

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Optimizing the supercritical fluid extraction process of bioactive compounds from processed tomato skin by-products

Cited by 33 publications

References 31 publications

Effect of rhizosphere inoculation with Bacillus strains and phytopathogens on the contents of volatiles and human health-related compounds in tomato fruits

Effect of rhizosphere inoculation with Bacillus strains and phytopathogens on the contents of volatiles and human health-related compounds in tomato fruits

Dynamic changes in physic-chemical properties and bacterial community during natural fermentation of tomatoes

A brief overview on valorization of industrial tomato by-products using the biorefinery cascade approach

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