Improved extractability of carotenoids from tomato peels as side benefits of PEF treatment of tomato fruit for more energy-efficient steam-assisted peeling

Pataro, Gianpiero; Carullo, Daniele; Siddique, Abu Bakar; Falcone, M.; Donsı̀, Francesco; Ferrari, Giovanna

doi:10.1016/j.jfoodeng.2018.03.029

Cited by 69 publications

(33 citation statements)

References 35 publications

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“…The absorbance detection wavelength was 472 nm. HPLC analyses showed that lycopene was the most predominant carotenoid in the tomato peel extracts, this carotenoid being mainly responsible for their antioxidant activity [25].…”

Section: *Email: Email: Mcatana1965@gmailcommentioning

confidence: 99%

Internal Validation of Rapid and Performant Method for Carotenoids Determination in Tomato Waste Powder by HPLC

Catană¹,

Catană²,

Iorga³

et al. 2020

Rev. Chim.

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An analytical method was developed and validated for separation, detection and quantification of carotenoids (all-trans lutein, β-carotene and all-trans lycopene) in tomato waste powder by highperformance liquid chromatography (HPLC-DAD). Extraction of carotenoids was achieved in acetone under nitrogen atmosphere and magnetic stirring. Carotenoids were separated on a reverse-phase C30, 3 μm column (250 ×4.6 mm) coupled to a 20 × 4.6 mm C30 guard column using mobile phases consisting of (A) methanol/ water (98:2, v/v), (B) methanol/water (95:5, v/v) and (C) methyl tert-butyl ether.The method has a good sensitivity (LOD = 0.161 -0.333 μg/mL and LOQ = 0.484 -1.000 μg/mL) and a good precision (RDS (r) = 0.67 -1.15% for injection repeatability; RSD (r) = 1.02 -2.14% for analysis repeatability intra-day; RSD (r) = 1.23 -2.43% for intermediate precision; RSD (R) = 1.57 -3.07 % for intra-laboratory reproducibility. The method was applied byanalyzing 8 tomato waste powders, obtained through tomatoes processing as juice. Their carotenoids content varied in the following ranges: 1. 474 -2.452 mg/100g for all-trans lutein; 9.645 -11.587 mg/100g for β-carotene; 60.150 -64.855 mg/100g for all-trans lycopene.

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Section: *Email: Email: Mcatana1965@gmailcommentioning

confidence: 99%

Internal Validation of Rapid and Performant Method for Carotenoids Determination in Tomato Waste Powder by HPLC

Catană¹,

Catană²,

Iorga³

et al. 2020

Rev. Chim.

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“…In order to improve the extractability of carotenoids from tomato peels, Pataro et al [ 53 ] reported the use of a pulsed electric field (PEF) for the pretreatment of whole tomato fruits. The researchers investigated the effects of different electric field strengths and steam blanching (SB) temperatures on the cell disintegration index of peel tissue, as well as on the total content and composition of carotenoids and antioxidant activity of the extracts.…”

Section: Alternative Processes For Tomato Carotenoid Extractionmentioning

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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“…It also helps in the great saving of cost by reducing the high use of steam as high energy is required to produce steam for steam peeling (Puértolas et al, 2017). Peel is used to extract the bioactive compound, so PEF peeling contributes greatly to the recovery of the carotenoids, antioxidant power, and lycopene from the peels (Pataro et al, 2018).…”

Section: Pulse Electric Field Assisted Steam Peelingmentioning

confidence: 99%

Advances in peeling techniques for fresh produce

Kohli

Champawat

Mudgal

et al. 2021

J Food Process Engineering

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Peeling is a significant stage of post-harvest processing of fruits or vegetables. The most adopted peeling methods are mechanical, steam, chemical, and manual peeling. Apart from these methods, some other methods such as enzymatic, infrared, and some methods like ohmic heating, ultrasound-assisted lye peeling, and pulse electric fieldassisted steam peeling are also used. To concern the freshness of the product, manual peeling is the most ideal method but it consumes an inefficient amount of time and physical labor. Mechanical method consumes less time and under this process, the collected peel can be utilized in the by-product stream. Lye peeling is an efficient method but the disposal of lye after the process is an environmental concern. Adjusting this system to include ultrasound, ohmic heating and CO 2 laser drilling coupled with moderate electric fields can be used to reduce the lye requirement. Enzymatic peeling produces good quality products with low waste but can only be applied to fruits whose distinct separation of peel from the flesh is needed. PEF-assisted steam peeling helps immensely in terms of cost-saving by reducing the high use of steam. Infrared dry-peeling only heats the superficial layer of fruits and possesses minimal effect in an edible inner portion of fruit. It uses less time with low peeling loss, high peelability, high peeling yields, thin skin is peeled-off, but needs more research to justify industry implementation. In conclusion, the novel method assisted peeling can be used to save the time, environment, and quality of the fruit or vegetables. Practical applicationsPeeling is the primary post-harvest process applies to the group of foods and it is crucial to have minimal damage to the products at this stage. For utilization of the peeling process in any processing, the knowledge of the all available and efficient peeling process for the individual fruit or vegetable is necessary. The main objective of the review is to outline the applicable current and novel peeling techniques for the commodities with their process conditions, mechanisms, advantages, and disadvantages. | INTRODUCTIONFruits have an outer layer or covering known as the pericarp, cuticle, skin, or peel. This outer layer is made up of cells that form a polymer matrix with intra-cuticular waxes covered in a polymeric skeleton (Caseres, Andrade, & Filho, 2012). It has many physiological functions, but most importantly acts as a barrier to protect against entry by pathogens, mechanical damage, nutrient leaching, and water loss (Peschel, Franke, Schreiber, & Knoche, 2007). Peels might either be consumed or removed, depending on their properties. Fruits like guava, apple, and grapes have a cohesive peel, which is tightly attached to the pulp and as the fruit matures, the peel becomes

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Improved extractability of carotenoids from tomato peels as side benefits of PEF treatment of tomato fruit for more energy-efficient steam-assisted peeling

Cited by 69 publications

References 35 publications

Internal Validation of Rapid and Performant Method for Carotenoids Determination in Tomato Waste Powder by HPLC

Internal Validation of Rapid and Performant Method for Carotenoids Determination in Tomato Waste Powder by HPLC

Valorization of Tomato Waste as a Source of Carotenoids

Advances in peeling techniques for fresh produce

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