Amiri-Rigi Atefeh, Abbasi Soleiman
Food Colloids and Rheology Laboratory, Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran.
J Sci Food Agric. 2017 Nov;97(14):4922-4928. doi: 10.1002/jsfa.8368. Epub 2017 May 17.
Green separation techniques are growing at a greater rate than solvent extraction as a result of the constant consumer drive to 'go natural'. Considering the increasing evidence of the health benefits of lycopene and massive tomato industrial waste, in the present study, lycopene was extracted from tomato industrial waste using microemulsion technique and its mean droplet size and size distribution was determined. Moreover, the effects of pasteurization, sterilization, freeze-thaw cycles and ultraviolet (UV) irradiation on the thermodynamic stability, turbidity and lycopene concentration of the lycopene microemulsion were monitored.
Freeze-thaw cycles, pasteurization and short exposure to UV irradiation showed no or negligible influence on lycopene content and turbidity of the microemulsion. However, long exposure to UV (260 min) reduced the lycopene content and turbidity by 34% and 10%, respectively. HHST (higher-heat shorter-time) and sterilization also reduced lycopene content (25%) and increased turbidity (32%).
The lycopene microemulsion showed satisfactory stability over a process where its monodispersity and nanosize could be of potential advantage to the food and related industries. Regarding the carcinogenicity of synthetic colourants, potential applications of the lycopene microemulsion include in soft drinks and minced meat, which would result in a better colour and well-documented health-promoting qualities. © 2017 Society of Chemical Industry.
由于消费者对“天然”产品的持续追求，绿色分离技术的发展速度超过了溶剂萃取技术。鉴于番茄红素对健康有益的证据不断增加，以及大量的番茄工业废料，在本研究中，采用微乳液技术从番茄工业废料中提取番茄红素，并测定其平均液滴尺寸和尺寸分布。此外，还监测了巴氏杀菌、灭菌、冻融循环和紫外线（UV）照射对番茄红素微乳液的热力学稳定性、浊度和番茄红素浓度的影响。
冻融循环、巴氏杀菌和短时间紫外线照射对微乳液中番茄红素含量和浊度的影响不明显或可忽略不计。然而，长时间紫外线照射（260分钟）分别使番茄红素含量和浊度降低了34%和10%。高温短时（HHST）处理和灭菌也降低了番茄红素含量（25%），并增加了浊度（32%）。
番茄红素微乳液在整个过程中表现出令人满意的稳定性，其单分散性和纳米尺寸可能对食品及相关行业具有潜在优势。鉴于合成色素的致癌性，番茄红素微乳液的潜在应用包括用于软饮料和碎肉中，这将使其具有更好的色泽以及有充分文献记载的促进健康的特性。©2017化学工业协会。
