Extraction of lycopene from tomato processing waste: Kinetics and modelling

Poojary, Mahesha M.; Passamonti, Paolo

doi:10.1016/j.foodchem.2014.10.127

Cited by 109 publications

(66 citation statements)

References 37 publications

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“…As reported by previous researchers, the model has been used to describe sorption processes in various food systems [6][7][8]. Poojary and Passamonti [9] also applied this model to predict the kinetics and modelling in the extraction of lycopene in tomato waste using organic solvents. Peleg's model adequately describes the rate of the adsorption process, adsorption extent, and exhaustive time of the compounds studied.…”

Section: Introductionmentioning

confidence: 99%

Characterizing the Deacidification Adsorption Model of Organic Acids and Phenolic Compounds of Noni Extract Using Weak Base Ion Exchanger

Hashim

Zubairi

Mustapha

et al. 2018

Journal of Chemistry

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Although noni (Morinda citrifolia L.) has been used to treat a broad range of diseases, many people avoid consuming the fruits because of its unpleasant odor caused by organic acids. Even though ion exchange resins were able to reduce the odor, it also reduced beneficial antioxidant compounds. us, to preserve antioxidants (phenolic compounds) during deacidification, it is important to characterize the interaction of ion exchange resin with both organic acids and phenolic compounds. Adsorption capacities of organic acids and phenolic compounds commonly found in the noni fruit were conducted onto Amberlite IRA 67 resin. e phase contact time to reach equilibrium for octanoic acid and hexanoic acid compounds was 326.86 and 160.72 min, respectively. e values of initial adsorption rate, 1/K 1 , and adsorption extent, 1/K 2 , decreased with the increase of initial concentration for all compounds studied. Results for all the compounds studied fitted well to the Langmuir model. e effect of pH in adsorption capacity of the actual system (noni juice) has been applied based on the model system studied.

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Section: Introductionmentioning

confidence: 99%

Characterizing the Deacidification Adsorption Model of Organic Acids and Phenolic Compounds of Noni Extract Using Weak Base Ion Exchanger

Hashim

Zubairi

Mustapha

et al. 2018

Journal of Chemistry

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“…A temperature above 75 °C in the microwave system caused a rapid loss in the recovery of astaxanthin [145]. Most of the carotenoids are temperature sensitive due to their structure and chemical bonding and can undergo isomerization and/or degradation at elevated temperature [146,147]. Therefore, it is important to optimize the process parameters to recover these molecules in an acceptable yield and purity.…”

Section: Nonconventional Extraction Of Carotenoidsmentioning

confidence: 99%

Innovative Alternative Technologies to Extract Carotenoids from Microalgae and Seaweeds

et al. 2016

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Marine microalgae and seaweeds (microalgae) represent a sustainable source of various bioactive natural carotenoids, including β-carotene, lutein, astaxanthin, zeaxanthin, violaxanthin and fucoxanthin. Recently, the large-scale production of carotenoids from algal sources has gained significant interest with respect to commercial and industrial applications for health, nutrition, and cosmetic applications. Although conventional processing technologies, based on solvent extraction, offer a simple approach to isolating carotenoids, they suffer several, inherent limitations, including low efficiency (extraction yield), selectivity (purity), high solvent consumption, and long treatment times, which have led to advancements in the search for innovative extraction technologies. This comprehensive review summarizes the recent trends in the extraction of carotenoids from microalgae and seaweeds through the assistance of different innovative techniques, such as pulsed electric fields, liquid pressurization, supercritical fluids, subcritical fluids, microwaves, ultrasounds, and high-pressure homogenization. In particular, the review critically analyzes technologies, characteristics, advantages, and shortcomings of the different innovative processes, highlighting the differences in terms of yield, selectivity, and economic and environmental sustainability.

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“…The total lycopene content was determined according to Poojary and Passamonti (2015) with slight modification. The sample (1.0 g) was extracted repeatedly with 30 mL of acetone in n-hexane (1:3 v/v) for 15 min each time until the absorbance of the extract at 503 nm was lower than the instrumental noise (0.5 mAU).…”

Section: Issn 1392-3196mentioning

confidence: 99%

Agro-industrial tomato by-products and extraction of functional food ingredients

Urbonavičienė

Bobinaitė

Trumbeckaitė

et al. 2018

Zemdirbyste-Agriculture

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Agro-industrial by-products are important sources of functional food ingredients with commercial interest to decrease the volume of by-products and also to improve the economic viability of processes, by producing added value ingredients. For this purpose, application of the supercritical carbon dioxide (SC-CO 2 ) technology to add value to tomato (cultivar 'Admiro' F1) by-products (peel, seeds and small amount of pulp) was tested. Optimisation of extraction parameters of high value-added ingredients (oleoresin with 60% cis-lycopene isomers concentration) was carried out and antioxidant effect of extract in cell culture was analysed. The extract obtained at optimised conditions (52°C temperature, a 55 MPa pressure and a 180 min extraction time), was characterized for total lycopene and lycopene different isomers (15-cis-lycopene, 13-cis-lycopene, 9-cislycopene, 7-cis-lycopene, trans-lycopene and 5-cis-lycopene) and the antioxidant effect of extracts was evaluated by assessing the production of the reactive oxygen species (ROS) by murine macrophage J774 cell culture. Results showed that the SC-CO 2 extracts of tomato by-products (peel, seeds and small amount of pulp) is a potential source of cis-lycopene isomers (the total content of cis-lycopene isomers in the SC-CO 2 extract was 60%) oleoresin with promising applications in food and pharmaceutical industries.

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Extraction of lycopene from tomato processing waste: Kinetics and modelling

Cited by 109 publications

References 37 publications

Characterizing the Deacidification Adsorption Model of Organic Acids and Phenolic Compounds of Noni Extract Using Weak Base Ion Exchanger

Characterizing the Deacidification Adsorption Model of Organic Acids and Phenolic Compounds of Noni Extract Using Weak Base Ion Exchanger

Innovative Alternative Technologies to Extract Carotenoids from Microalgae and Seaweeds

Agro-industrial tomato by-products and extraction of functional food ingredients

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