Fernandez-Pan Idoya, Horvitz Sandra, Ibañez Francisco C, Arroqui Cristina, Beriain María José, Virseda Paloma
IS-Food Research Institute, Public University of Navarre Pamplona Spain.
Food Sci Nutr. 2024 May 22;12(8):5815-5823. doi: 10.1002/fsn3.4224. eCollection 2024 Aug.
Lycopene is usually extracted from the by-product of the tomato industry using organic solvents (OS) in combination with a physical technique. An emerging physical technique is high-pressure processing (HPP). This study aims to find a method by applying a green solvent (edible vegetable oils) in an HPP-assisted solid-liquid extraction. Three dosages of tomato by-product (10%, 20%, and 40%, w/v) were tested using OS, sunflower oil (RSO), and extra-virgin olive oil (EVOO). Lycopene recovery increased with the ratio of by-product to oil, particularly when using EVOO. In another stage of the study, consumers evaluated EVOO that contained two doses of tomato by-product (10% and 20%, w/v). Consumers preferred the EVOO from 10% tomato by-product ratio over that with 20%. Additionally, 83.8% of consumers stated that enriched oil could be deemed beneficial for health. The proposed method considers the fundamental principles of the circular economy and practical industrial scenario to recover lycopene from tomato by-product.
番茄红素通常是从番茄产业的副产品中，使用有机溶剂（OS）结合物理技术提取的。一种新兴的物理技术是高压处理（HPP）。本研究旨在通过在HPP辅助的固液萃取中应用绿色溶剂（食用植物油）来找到一种方法。使用有机溶剂、葵花籽油（RSO）和特级初榨橄榄油（EVOO）对三种剂量的番茄副产品（10%、20%和40%，w/v）进行了测试。番茄红素的回收率随着副产品与油的比例增加而提高，尤其是使用EVOO时。在研究的另一个阶段，消费者对含有两剂番茄副产品（10%和20%，w/v）的EVOO进行了评估。消费者更喜欢10%番茄副产品比例的EVOO，而不是20%的。此外，83.8%的消费者表示，富含番茄红素的油可被认为对健康有益。所提出的方法考虑了循环经济的基本原理和实际工业场景，以从番茄副产品中回收番茄红素。
