Improving the extraction of carotenoids from tomato waste by application of ultrasound under pressure

Luengo, Elisa; Condón-Abanto, S.; Condón, S.; Álvarez, Ignacio; Raso, Javier

doi:10.1016/j.seppur.2014.09.008

Cited by 116 publications

(36 citation statements)

References 36 publications

(45 reference statements)

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“…Total carotenoid content of dried tomato pomace was found to be 2.72 mg/100g (Table 1). Our result is in comparable with the finding of Luengo et al [64] who reported that total carotenoid contents of dried tomato pomaces (non-sonicated control groups) were in the range of 3.54-5.54 mg/100g (d.w.). The reason of this slight difference may be different extraction rates of carotenoids by various solvent mixtures, application of different total carotenoid determination methods, expression of results in terms of different standard compounds, and chemical compositions of tomato pomaces influenced by seed/peel ratio and their chemical properties.…”

Section: Properties Of Dried Tomato Pomacesupporting

confidence: 92%

A Promising Food Waste for Food Fortification: Characterization of Dried Tomato Pomace and Its Cold Pressed Oil

Özbek¹,

Çelik²,

Ergönül³

et al. 2020

J Food Chem Nanotechnol

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In this study, some physicochemical properties of tomato pomace (skins and seeds), which are waste of tomato plants and contain many active food components, were determined. For this purpose, tomato pomace was supplied by a plant in Manisa, Turkey. Firstly, tomato pomaces were dried at 30°C for 12h and then, ground into powder. Physicochemical properties of tomato pomace powder were investigated to determine its suitability as a fortification agent. Ash, protein, fat, carbohydrate, dietary fibre contents of dried tomato pomace were 3.55 g/100g, 32.69 g/100g, 15.43 g/100g, 43.31g/100g, and 29.42 g/100g, respectively. Additionally, tomato pomace contained substantial amounts of polyphenolics, flavonoids, and carotenoids. The high CIE a* and b* values indicated the presence of various pigments. Cold-pressed oil of dried tomato pomace was mainly composed of linoleic acid, followed by oleic, and palmitic acids. It is concluded that tomato pomace and oil obtained from dried pomace are promising and valuable ingredients for food fortification due to their unique nutritional properties.

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Section: Properties Of Dried Tomato Pomacesupporting

confidence: 92%

A Promising Food Waste for Food Fortification: Characterization of Dried Tomato Pomace and Its Cold Pressed Oil

Özbek¹,

Çelik²,

Ergönül³

et al. 2020

J Food Chem Nanotechnol

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“…Obviously, the biocatalysis-UAE combined extraction resulted in the best yield results, because the benefits of enzymatic-assisted (rupture of membranes and release of cell content) improved the effectiveness of sonication [78]. In other research, authors studied the combination of UAE and pressure (ultrasound under pressure) to improve the carotenoids extraction, using hexane/ethanol as solvent [74]. The results showed an increased in carotenoids yield with the combined techniques, with a maximum yield of 18.3 mg/100 g at 50 kPa pressure, 94 µm of ultrasound amplitude and 6 min of extraction time.…”

Section: Conventional Techniques: Organic Solvent Extractionmentioning

confidence: 99%

“…In this case, the best conditions were the application of hexane/ethanol (50:50) at 45 • C. Manosonication improved the carotenoids yield from 7.64 mg/100 g (control samples) to 14.08 mg/100 g. According to the results obtained, authors concluded that the temperature and pressure improved the effectiveness of UAE. Thus, manosonication assisted extraction is a promising technology for the carotenoids extraction from tomato by-products at relatively short extraction times [74].…”

Section: Conventional Techniques: Organic Solvent Extractionmentioning

confidence: 99%

Tomato as Potential Source of Natural Additives for Meat Industry. A Review

et al. 2020

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Tomato industry produces huge amounts of by-products that represent an environmental and economic problem. However, these by-products contain multiple bioactive compounds, which would make them a renewable source for obtaining natural antioxidants and colourants (carotenoids). This is in line with the preferences of the current consumer who demands more natural and healthy products. However, the lipophilic character of carotenoids means that their extraction must be carried out using toxic organic solvents. To overcome environmental and health problems of organic solvents, the application of supercritical fluid extraction (SFE) for the extraction of lipophilic compounds such as lycopene was used successfully, achieving yields similar to those obtained with conventional techniques. Nonetheless, the extraction conditions must be carefully selected, to obtain high yields and at the same time maintain a high antioxidant capacity. On the other hand, the use of tomato and tomato extracts as natural additives in meat products are reduced in comparison with other natural antioxidant/colourant extracts. However, different researches conclude that the use of tomato improved nutritional quality, reduced lipid oxidation and increased stability during the shelf-life period of meat products, while retaining or increasing sensory properties and overall acceptability, which converts tomato by-products into a promising source of natural additives.

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“…The extraction of aromatic compounds, antioxidants, pigments, and other organic or inorganic substances from tissues, mostly vegetal, has been widely investigated and successfully carried out by applying high-power ultrasound [59][60][61][62][63]. The application of ultrasound to a vegetable product immersed in a liquid medium can induce rapid fragmentation of the material, increasing the surface area of the solid in contact with the solvent and accelerating the mass transfer and, therefore, the extraction rate and yield [64].…”

Section: Extractionmentioning

confidence: 99%

Application of High-Power Ultrasound in the Food Industry

Astráin-Redín¹,

Ciudad-Hidalgo²,

Raso³

et al. 2020

Sonochemical Reactions

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The purpose of this chapter is to summarize potential applications of the highpower ultrasound technology (5 W/cm 2 ; 20-100 kHz) in the food industry. Those applications are mainly related to the improvement in mass and energy transfer in different processes when ultrasound is applied in water or through air, e.g., reduction in dehydration; thawing and freezing times and energy costs of plant-, meat-, or fish-based products; increase the extraction yields of intracellular compounds with biological activity; reduction of chemical health risks such as cadmium or acrylamide; etc. The influence of some physical parameters like temperature and pressure in cavitation intensity and the potential of this technology to even inactivate microorganisms in food products and surfaces in contact with food will be discussed. Several examples of these applications will be presented, with reference to some of the industrial or pilot plant systems available in the market to be implemented in the food industry.

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Improving the extraction of carotenoids from tomato waste by application of ultrasound under pressure

Cited by 116 publications

References 36 publications

A Promising Food Waste for Food Fortification: Characterization of Dried Tomato Pomace and Its Cold Pressed Oil

A Promising Food Waste for Food Fortification: Characterization of Dried Tomato Pomace and Its Cold Pressed Oil

Tomato as Potential Source of Natural Additives for Meat Industry. A Review

Application of High-Power Ultrasound in the Food Industry

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