Today: Wednesday, 19 June 2024
Different methods for extracting lycopene from Industrial waste tomato paste
Volume 5, Issue 1, 2022-2023, Pages 19 - 27
Author(s) : Nafiseh Zamindar 1 , Morvarid Beigi* 2

1 Nafiseh Zamindar Associated Professor, Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran

2 Graduated Master, Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran

Abstract :
Abstract Tomato (Solanum lycopersicum L.) is the second most important vegetable worldwide. It is valued for its low calories and abundance of bioactive compounds. Carotenoids, especially lycopene, are very valuable compounds that it contains. Lycopene is responsible for its red hue and many health benefits. About 30% of tomatoes produced each year are lost during processing or harvesting. Extracting crucial components like lycopene from discarded vegetables, such as skin, pulp or seeds, is an efficient food processing method due to the nutritional benefits. A variety of methods have been developed to improve the randomization and detection of biological compounds in plant materials. The purpose of these methods is to investigate and re-evaluate the waste and by-products of the tomato, with special attention to the lycopene content, as well as to identify the current technical barriers and possible uses in the food industry. However, challenges related to quality, economic access, industrial replication and environmental safety still exist. Key words: tomato, lycopene, extraction, efficiency, solutions, enzymes, innovative technologies, waste
Keywords :
tomato, lycopene, extraction, efficiency, solutions, enzymes, innovative technologies, waste