Characterization of lycopene hydrocolloidal structure induced by tomato processing

Jazaeri, Sahar; Mohammadi, Abdorreza; Kermani, Amir Mehrabi Panah; Paliyath, Gopinadhan; Kakùda, Yukio

doi:10.1016/j.foodchem.2017.11.077

Cited by 23 publications

(13 citation statements)

References 19 publications

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“…This indicated that lycopene including pectin could be extracted under UAE method and might be trapped during pectin precipitation. Jazaeri et al (2018) mentioned that lycopene might be linked to cellulose, hemicellulose, pectin or peptides during tomato paste processing. Interestingly, this complex system might be found during pectin extraction.…”

Section: Discussionmentioning

confidence: 99%

Effect of Ultrasound Assisted Extraction and Acid Type Extractant on Pectin from Industrial Tomato Waste

Sengkhamparn¹,

Lasunon²,

Tettawong³

2019

CMUJNS

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Pectin can be extracted from many fruits and also by-product from industry. Tomato can be produced into many products led to large amount of waste. This work aims to extract pectin from tomato waste achieved by tomato paste industry using Ultrasound Assisted Extraction (UAE) method (temperature of 40, 60 or 80 o C and time of 10, 15, 20 or 30 min, at pH of 2.5 and solid: liquid ratio of 1:40 w/v) using citric acid as an extractant. Moreover, the extractant (citric acid, hydrochloric acid and nitric acid) for pectin extraction under best UAE condition were compared, as well as physical and chemical properties of obtained pectin were determined. The results showed that the temperature of 80 o C and time of 20 min providing the highest pectin yield with shorter time. Moreover, the citric acid gave the highest yield compare to the other acid extractant. Citric acid extraction gave pectin with higher anhydrouronic acid content (31.59%), however, it gave comparable methoxyl content compare to others. Furthermore, citric acid extraction pectin could be categorized as low DM pectin while the others gave the high DM pectin. All obtained pectin were highly color and the a* of pectin extracted with citric acid was the lowest. Nevertheless, the extractant was not significantly impact to lycopene content (6.65-9.35 mg/100g pectin). This suggest that UAE method together with citric acid extraction could be used as an efficient method for pectin extraction with interestingly lycopene content.

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Section: Discussionmentioning

confidence: 99%

Effect of Ultrasound Assisted Extraction and Acid Type Extractant on Pectin from Industrial Tomato Waste

Sengkhamparn¹,

Lasunon²,

Tettawong³

2019

CMUJNS

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“…The color of the obtained pectin was reddish-yellow, this color was probably due to the lycopene content in pectin. Jazaeri et al [35] reported that pectin can form a hydrocolloidal substance with lycopene during processing. Therefore, the trapped lycopene content in the pectin was determined.…”

Section: Ultrasound-assisted Extraction (Uae)mentioning

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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“…The carotenoids in samples were extracted using the method described by Jazaeri et al (2018). A total of 20 ml solvent mixture, consisting of hexane, acetone, and methanol (2:1:1 v/v/v), was added to 5 g of sample and extracted using a magnetic stirrer at room temperature (25 • C) for 30 min.…”

Section: Carotenoid Extractionmentioning

confidence: 99%

Carotenoid composition and antioxidant activities of Chinese orange‐colored tomato cultivars and the effects of thermal processing on the bioactive components

Yang

Jiang

et al. 2021

Journal of Food Science

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To facilitate the production of tomato products with high bioactivity and improve the utilization of orange‐colored tomatoes, the carotenoids of 11 tomato cultivars were analyzed using high‐performance liquid chromatography with photodiode array detection. Moreover, antioxidant activities were evaluated by four chemical‐based assays, and the influences of thermal treatment on the carotenoids in orange‐colored tomatoes rich in tetra‐cis (7Z, 9Z, 7′Z, and 9′Z)‐lycopene, phytofluene, and phytoene were studied. The nine orange‐colored tomatoes (OT) were divided into two categories: OT‐B, containing five cultivars rich in β‐carotene, and OT‐L, containing the other four cultivars that were abundant in tetra‐cis‐lycopene, phytofluene, and phytoene. The antioxidant activities of OT‐L were higher than those of OT‐B and the SD‐2 cultivar in OT‐L showed similar antioxidant activity to the red tomatoes. During thermal processing, tetra‐cis‐lycopene in SD‐2 decreased about 38% after being exposed to heat for 2 hr at 80 °C, while its content was still higher than other lycopene isomers. Other‐Z‐lycopenes and all‐trans (E)‐lycopene increased from 2.36 ± 0.19 to 14.73 ± 1.16 µg/g fresh weight (FW) and 0.75 ± 0.10 to 5.91 ± 1.02 µg/g FW, respectively. Thus, thermal treatments at lower temperature, such as cold break and pasteurization, were more suitable for processing OT‐L. The results demonstrated that OT‐L could be an excellent raw material to produce tomato products with high bioavailability and bioactivity. The results of this research could provide helpful information for the research and development of tomato products using orange tomatoes and benefit planters and consumers. Practical Application Some orange tomato cultivars are promising raw materials for tomato products because of their high contents of bioactive tetra‐cis‐lycopene, phytofluene, and phytoene. This study demonstrated the carotenoid components and antioxidant activities of the widely planted orange‐colored tomatoes in China. The obtained knowledge, including the thermal processing effects on the isomerization and degradation of carotenoids in the cultivars, will offer useful information to food processors and benefit the consumers.

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Characterization of lycopene hydrocolloidal structure induced by tomato processing

Cited by 23 publications

References 19 publications

Effect of Ultrasound Assisted Extraction and Acid Type Extractant on Pectin from Industrial Tomato Waste

Effect of Ultrasound Assisted Extraction and Acid Type Extractant on Pectin from Industrial Tomato Waste

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

Carotenoid composition and antioxidant activities of Chinese orange‐colored tomato cultivars and the effects of thermal processing on the bioactive components

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