Stability assessment of lycopene microemulsion prepared using tomato industrial waste against various processing conditions
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Abstract BACKGROUND 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. RESULTS 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%). CONCLUSION 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 IndustryKeywords:
Turbidity
Microemulsion
Pasteurization
Sterilization
Abstract BACKGROUND 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. RESULTS 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%). CONCLUSION 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
Turbidity
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Lycopene is the most powerful carotenoid antioxidant activity,due to its lipophilic characteristics,limiting its application in water-soluble system.We change the fat-soluble lycopene into the water dispersible lycopene microemulsion by using Nano-emulsion technology,and then we get the water dispersible lycopene microemulsion,which was transparent and homogeneous state,with good water dispersion.This paper stated that the biologifical activity and prospects of the water dispersible lycopene microemulsion.
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Limiting
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This paper researches that how light,temperature,pH value,various food additives and metal ions to influence the stability of lycopene in water dispersible microemulsion.The experimental results show that: light has a great effect on the stability of lycopene,also when lycopene in water dispersible microemulsion is very sensitive to light.When the temperature is higher,the lycopene in water dispersible microemulsion is less stable.In the acidic circumstances lycopene in water dispersible microemulsion is unstable,but in the alkaline condition it is stable.The sour agent will reduce lycopene stability,the other food additives has little effect,even some of them can protect the color.Na+,K+,Mg2+,Ca2+,Zn2+,Al3+ have little effect on lycopene in water dispersible microemulsion,also have a certain color protection,especially,Ca2+ has a better color protection,but Fe3+ and Cu2+ have a great destruction on lycopene in water dispersible microemulsion.Therefore,water dispersible lycopene microemulsion should be stored away from light,avoid the use of iron or bronze and be preservated in low-temperature condiction.
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The phase behavior of Tween-60,limonene/ethanol and water/PG was studied.The phase diagram of the system showed that a majority of it was monophasic microemulsion region.Studies on the stability of lycopene dissolved in the microemulsion showed that the lycopene was more stable than that dissolved in organic solvents;after 70 days of exposing the four lycopene samples to scattered light in the room,the average residual rate of lycopene was about 55.4%.
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ABSTRACT The stability of nonpasteurized muscadine grape juice processed with and without 100 mg/L potassium metabisulfite was monitored during storage at 3°C. The muscadine flavor intensity, sweetness, off‐flavor levels, and color of white juices remained stable, and ethanol levels remained low for 7 wk. However, the flavor intensity and sweetness of nonsulfited white juice decreased, and off‐flavor and ethanol levels increased after 7 wk. Sulfite lowered microbial levels in white juice throughout 9 wk. Red juices did not develop significant levels of off‐flavors or ethanol during 9 wk, although the flavor intensity declined, especially in nonsulfited red juice. Sulfite lightened the color of red juice, but the color was stable in both sulfited and nonsulfited red juices.
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To avoid the loss of carotenoids and increasing the tannin content associated with pasteurization, we tested ultra-high pressure treatment of ripe persimmon beverage. We compared microbial counts (aerobic bacteria, coliforms, and mould), carotenoid contents, and water-soluble tannin contents between heat- and ultra-high pressure-treated beverages. No microbial contamination was detected after pasteurization or ultra-high pressure treatment at 400 MPa for more than 5 min. Ultra-high pressure treatment significantly prevented the reduction in carotenoids (lutein, zeaxanthin, β-cryptoxanthin, β-carotene, lycopene), with losses of 3.9-28.7%, as compared to the 65% loss after pasteurization. Moreover, ultra-high pressure did not induce an increase in water-soluble tannin, which causes astringent taste, whereas water-soluble tannins were increased three times by heat treatment. In conclusion, ultra-high pressure showed the same microbial control effect as pasteurization, while it did not cause carotenoid degeneration and increased tannin and thus, it better maintained the quality of ripe persimmon beverage.
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Lycopene is known for its mechanism of action against various types of cancers and chronic diseases, but its poor solubility in water limited its application in food. The objectives of this study were to prepare lycopene-containing microemulsions to increase its solubility in water, check its stability and apply this solution in lycopene fortified soft drinks: We selected suitable oil to melt lycopene, confirmed the formula and optimal technology to prepare the microemulstions. Then, geometrical configuration changes of lycopene were analyzed by UV-VIS Spectrophotometer and HPLC. Finally, we tried to prepare clean tomato juice using this microemulsion as colorant. The results showed that lycopene content in the lycopene-containing microemulsions reached 1.0 g/100 ml, particle sizes of microemulsions center on 14.34nm. The lycopene-containing microemulsion was transparent, in bright-red color and can be diluted with water in any ratio. Lycopene configuration check showed that the ratio of Z-isomers to total lycopene changed from ≤10 to ≥25%. The application test showed that lycopene-containing microemulsion can be easily used as a food colorant in tomato juice producing and it was stable during the shelf life of the products.
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