Enzyme aided extraction of lycopene from tomato tissues

Lycopene is a natural carotenoid pigment and a high value nutraceutical having wide use. The objective of the present work was to obtain a good yield of lycopene from tomato tissues, using cellulase and pectinase enzymes. Various parameters such as concentration of enzymes and time of incubation were optimised, to improve the yield of lycopene from tomatoes. Enzyme aided extraction of lycopene from whole tomatoes under optimised conditions resulted in an increase in the lycopene yield by 132 μg/g (198%) in cellulase treated sample and 108 μg/g (224%) in case of pectinase treated sample. Extraction from tomato peel under optimised conditions showed a remarkable increase in the yield of lycopene by 429 μg/g (107%) and 1104 μg/g (206%), for cellulase and pectinase treated samples, respectively. Likewise, the enzyme aided extraction of lycopene from fruit pulper waste and industrial waste of tomatoes was done to determine the potential for recovering the natural pigment from tomato waste.     

乙醇酶法从番茄中提取番茄红素的研究

本研究采用乙醇酶法是从番茄中提取番茄红素，研究了酶和乙醇浸取提取方法，并对番茄红素的提取条件作了研究，确定了较佳工艺条件。     

Effect of extraction parameters on the carotenoid recovery from tomato waste

Tomato waste is an important source of natural carotenoids. This study was carried out to assess the extractability of tomato waste carotenoids in different organic solvents and to optimise the extraction parameters (type of solvent, extraction time, temperature and extraction steps) for maximum yield. Among other solvents, we tested a new environmentally friendly one, ethyl lactate, which gave the highest carotenoid yield (243.00 mg kg^?1 dry tomato waste) at 70 °C, compared to acetone (51.90 mg kg^?1), ethyl acetate (46.21 mg kg^?1), hexane (34.45 mg kg^?1) and ethanol (17.57 mg kg^?1). The carotenoid recovery was significantly (P < 0.05) affected by the number of extraction steps and temperature in all solvents. Mathematic equations predicted rather satisfactorily (R² = 0.89–0.93) the rate of carotenoid extraction in the above‐mentioned solvents. Carotenoid concentration increased with time, approaching a quasi‐saturated condition at approximately 30 min of extraction.     

Improved lycopene extraction from tomato peels using cell-wall degrading enzymes

Four commercial enzyme preparations with pectinolytic, cellulolytic and hemicellulolytic activities were tested for their ability to enhance lycopene extraction from tomato peels. Screening experiments were performed at 25 °C by subjecting the peels to a 4-h enzyme incubation followed by 1-h hexane extraction. Peclyve EP and LI were the most efficient, with an almost 20-fold increase in extraction yield. Peclyve LI was used to evaluate the influence of solvent type and enzyme incubation time on lycopene recovery. Hexane, ethyl acetate and the mixture hexane/acetone/ethanol 50:25:25 (v/v) were used as solvents. Under the best extraction conditions (1-h enzyme incubation followed by a 3-h solvent extraction at 40 °C) up to 440 mg of lycopene per 100 g of dry tomato peels were obtained. The percentage recoveries were in the range of 3–30%, for the untreated peels, and 77–98% for the enzymatically treated material.     

Lycopene extraction from tomato peel by-product containing tomato seed using supercritical carbon dioxide

This work discusses the extraction of lycopene from tomato peel by-product containing tomato seed using supercritical carbon dioxide. The presence of tomato seed in the peel by-product improved the yield of extracted lycopene. Extraction was carried out at temperatures of 70-90 °C, pressures of 20-40 MPa, a particle size of 1.05 ± 0.10 mm and flow rates of 2-4 mL/min of CO₂ for 180 min extraction time. Oil from tomato seed was extracted under similar operating conditions and analyzed using GC-MS and GC-FID, while carotenoids extracted were analyzed by HPLC. The optimum operating condition to extract lycopene, under which 56% of lycopene was extracted, was found to be 90 °C, 40 MPa, and a ratio of tomato peel to seed of 37/63. The presence of tomato seed oil helped to improve the recovery of lycopene from 18% to 56%. The concentration of lycopene in supercritical carbon dioxide as a function of density at various temperatures was determined.     

番茄皮中番茄红素提取工艺的研究

主要对番茄皮中番茄红素的提取工艺和影响番茄红素提取的诸因素，如提取溶剂种类及原料与提取溶剂的比例、浸提温度、时间、提取级数等进行了研究，结果表明：选用丙酮为提取溶剂且液料比为8：1，提取温度为40℃，提取时间为70min，提取级数为3次，可取得最佳提取效果。     

Pulsed electric field assisted aqueous extraction of colorants from red beet

This work discusses the temperature effects (T = 30-80 °C) on degradation of colorants and kinetics of their extraction from the red beet both untreated and treated by pulsed electric field (PEF). PEF treatment was done using the trains of monopolar rectangular 100 μs pulses with electric field strength E = 375-1500 V cm⁻¹, and total treatment time t_PEF = 0-0.2 s. The degradation of colorants and their extraction were characterized by means of absorbance and electrical conductivity measurements. PEF treatment was found effective for acceleration of the extraction of betalains and reducing the time of extraction. Electroporation was shown to be responsible for intensification of the release of colorants through aqueous extraction.     

臭氧处理对番茄果实贮藏品质和芳香物质的影响

目的研究不同浓度臭氧处理对番茄贮藏期转色、生理变化及香气成分的影响。方法以青番茄为实验材料,采用微孔膜包装,每隔3 d采用多功能果菜消毒机处理番茄1 h,使臭氧浓度达到2.07、6.20、10.34mg/m~3(以空气计),10℃恒温贮藏。用气相色谱-质谱联用仪测定其香气成分。结果通入10.34 mg/m~3臭氧气体的番茄果实贮藏效果最好,呼吸高峰延迟出现,呼吸强度降低,显著提高了番茄的贮藏保鲜效果。贮藏12 d时,与对照组相比,2.07、6.20、10.34 mg/m~3臭氧处理的芳香物质种类分别减少10.00%、15.00%、17.50%。结论臭氧处理能有效提高番茄的贮藏品质,并对番茄果实香气有抑制作用。     

Kinetics of colour,chlorophyll, and ascorbic acid content in spinach baked in different types of oven

Spinach was baked in steam-assisted hybrid ovens, natural and forced convection ovens, and saturated steam ovens at different temperatures and baking times. The moisture content, water activity, peroxidise activity, colour, ascorbic acid, and chlorophyll content were determined for each baking time and kinetic analysis of thermal degradation of the colour, chlorophyll, and ascorbic acid were evaluated. Degradation of green colour, total chlorophyll, and ascorbic acid in spinach leaves during the baking process was considered as first order reaction kinetics and temperature dependency of degradation was described by the Arrhenius equation. Baking in steam-assisted hybrid ovens resulted in the highest rate of reaction for both colour change and chlorophyll degradation, followed by forced convection and then natural convection ovens. The existence of steam in the baking chamber resulted in an acceleration of the baking process and better ascorbic acid retention in spinach was determined by baking in steam-assisted hybrid ovens. Degradation kinetics could allow definition of optimum baking temperatures and times in different types of ovens and shorter baking times should be preferred in steam-assisted hybrid ovens if fresh appearance (high greenness) is desired.     

Process optimisation for recovery of carotenoids from tomato waste

Carotenoids constitute an important component of waste originating from tomato processing plants. Studies were carried out to assess the extraction yield of tomato waste carotenoids in different solvents and solvent mixtures and to optimise the extraction conditions for maximum recovery. A mixture of ethyl acetate and hexane gave the highest carotenoid extraction yield among the others examined. Extraction conditions, such as percentage of hexane in the solvent mixture of ethyl acetate and hexane, ratio of solvent to waste and particle size were optimised using a statistically designed experiment. A regression equation for predicting the carotenoid yield as a function of three extraction variables was derived by statistical analysis and a model with predictive ability of 0.97 was obtained. The optimised conditions for maximum carotenoid yield (37.5 mg kg⁻¹ dry waste) were 45% hexane in solvent mixture, solvent mixture to waste ratio of 9.1:1 (v/w) and particle size 0.56 mm.     

Effect of extraction conditions on lycopene extractions from tomato processing waste skin using response surface methodology

Skin, rich in lycopene, is an important component of waste originating from tomato paste manufacturing plants. A central composite design with five independent variables, namely solvent/meal ratio (20:1, 30:1, 40:1, 50:1, and 60:1 v/w); number of extractions (1, 2, 3, 4 and 5); temperature (20, 30, 40, 50 and 60 °C); particle size (0.05, 0.15, 0.25, 0.35 and 0.43 mm); extraction time (4, 8, 12, 16 and 20 min) was used to study their effects on lycopene extraction. The experimental values of lycopene ranged between 0.639 and 1.98 mg/100 g. The second order model obtained for extracted lycopene revealed a coefficient of determination (R²) of 0.99 and a standard error of 0.03. Maximum lycopene (1.98 mg/100 g) was extracted when the solvent/meal ratio, number of extractions, temperature, particle size and extraction time were 30:1 v/w, 4, 50 °C, 0.15 mm and 8 min, respectively.     

Effects of conventional and multistage drying processing on non-enzymatic browning in tomato

The effect of different drying temperatures on the development of non-enzymatic browning in tomato was studied. In particular, the influence of product moisture and temperature on the colour change during drying at various temperatures in the range of 50–90 °С was investigated. The extent of browning was evaluated spectrophotometrically as tomato extracts absorbance at 420 nm. As a result of analysis of experimental data, a multistage drying process of tomato was developed. In this method, drying was realized at decreasing air temperature, arranged such, that the temperature inside the fruit did not exceed acceptable level of 55 °С. Higher product quality and shorter drying time in comparison with the conventional drying at constant air conditions were observed.     

Effects of parameters on yield for sub-critical R134a extraction of palm oil

Extraction of palm oil from its palm mesocarp using sub-critical 1,1,1,2-tetrafluoroethane (R134a) as an alternative solvent to supercritical CO₂ was studied. The effects of pressure, temperature, flowrate and sample pre-treatment method on extraction yield were examined. Dynamic method was used to determine palm oil solubility at flowrate between 0.5 and 5.0 ml/min. Extraction was performed at pressures between 45 and 100 bar which was lower than those required by CO₂ solvent, and at temperatures between 40° and 80 °C. The results show that extraction yields using R134a increased with pressure and temperature, and that temperature effect (p-value = 0.0000) on palm oil solubility prevailed over that of pressure (p-value = 0.0087). The maximum yield of 66.06 w/w% was obtained at 100 bar and 80 °C which was the best pressure and temperature. Substantial oil yields at relatively lower pressure proved that sub-critical R134a is a viable alternative to CO₂ for extraction of palm oil.     

北京地区主要菠菜品种贮藏性的比较分析

为研究北京地区不同菠菜品种的贮藏性差异,选取具有代表性的5个品种:抗病王、农大菠杂1号、菠杂10号、先锋、日本大叶,测定其相关指标:感官评价、失重率、电导率、维生素C含量、叶绿素含量、过氧化物酶(POD)活性、多酚氧化酶(PPO)活性。记5分为商品性界限值,第11 d时,只有农大菠杂10号感官评价不低于5分,日本大叶第7 d的感官评分为5,失去商品性,日本大叶的失重率最大,为23.14%,农大菠杂1号的失重率最小,为10.78%,维生素C的含量减少最多的是日本大叶,为75.26%,减少最少的是农大菠杂1号,为52.74%。综合评价各项指标,5个不同品种菠菜耐贮藏性好坏的顺序依次为:农大菠杂1号>菠杂10号>日本大叶>抗病王>先锋。      

Effect of different extraction and precipitation methods on yield and quality of pectin

An experimental study has been conducted to determine the combined effects of different extraction conditions and precipitation method on the yield and quality of high methoxyl pectin from lemon peels. Pectin was extracted using different mineral acids (HCl, HNO₃ and H₂SO₄) at four concentration levels (0.025; 0.05; 0.1 and 0.2  m ), at 70 °C for 4 h. The soluble pectin was precipitated by iso-propanol or by an aluminium sulphate, Al₂(SO₄)₃, solution at pH 4. The extraction with HCl and HNO₃, at the highest concentrations investigated, followed by aluminium precipitation led to the best results in terms of yield (22–25%), quality and gelling power of pectin with a remarkable decrease of alcohol consumption as compared to the alcoholic precipitation under the same extracting conditions.     

Effects of a hydrodynamic process on extraction of carotenoids from tomato

We evaluated the results of using a proprietary hydrodynamic method, which was introduced with the hope of increasing accessibility of beneficial nutrition-enhancing fruit and vegetable products. Tomato, a major dietary source of carotenoids, notably lycopene, was tested because of its many health benefits to consumers. Samples before and after treatment were compared for lycopene, phytoene, and phytofluene contents. Extractable lycopene and other carotenoids increased significantly. In nature, lycopene exists almost exclusively as the all-trans stereoisomer. Cis-lycopene isomers form during cooking and digestion, resulting in higher percentages in plasma and tissues than ingested. Cis-lycopene isomers are more bioavailable than all-trans lycopene. Extraction using this proprietary method increased extracted cis-lycopene to as high as 43% of the total lycopene, indicating increased isomerisation. This method could therefore contribute significantly to the delivery of health benefits of biologically available lycopene from tomato products for metabolic functions.     

Effect of combined treatments of high-pressure and natural additives on carotenoid extractability and antioxidant activity of tomato puree (<Emphasis Type="Italic">Lycopersicum esculentum</Emphasis> Mill.)

High-pressure is a new food processing technology aimed at achieving consumer demands for fresher products with reduced microbiological levels. The objective of this work was to evaluate the effect of combined treatments of high-pressure and natural additives (citric acid and sodium chloride) on lutein, lycopene, lycopene epoxide, - and -carotene content, and vitamin A value, and on the in vitro antioxidant activity of tomato puree. The methods used to evaluate the antioxidant activity were the measurement of the DPPH· radical scavenging and the inhibition of lipid oxidation (linoleic acid/CuSO₄ system). The experimental design comprised a response surface methodology according to a central composite face-centred design. The variable ranges were 50–400 MPa, sodium chloride 0–0.8%, and citric acid 0–2%. Total carotenoid content showed the best extraction when pressure was increased up to 400 MPa without sodium chloride and citric acid. The effect of the moderately high-pressure treatment (under 200 MPa) on the structure of the cellular tomato matrix may lead to the different release of various carotenes on the basis of their chemical features and chromoplast location. Radical scavenging activity was higher in the aqueous extract than the organic extract of tomato puree. Significant correlation (P<0.05) was found between the total carotenoid content and the radical scavenging activity and inhibition of lipid oxidation by the organic extract of tomato puree. In conclusion, applying the highest range of pressures (without additives) increased the carotenoid extractability. Further human studies are needed to clarify the effect of high-pressure treatment on the bioavailability of tomato puree constituents.     

Microwave-assisted extraction of sulforaphane from white cabbages: Effects of extraction condition,solvent and sample pretreatment

Sulforaphane is one of the most potent food-derived anticarcinogens and is abundantly found in Brassica vegetables, including cabbages. Due to its importance an ability to effectively extract sulforaphane from its source is desirable. This work investigated the feasibility of using microwave-assisted extraction (MAE) to extract sulforaphane from cabbages. The effects of various parameters, which are the type of solvent (dichloromethane and water), set microwave power (130, 260 and 390 W) and extraction time, on the extraction yield of sulforaphane were investigated. In addition, since it was previously shown that partially dried cabbages contain higher sulforaphane content than fresh cabbages, the effect of partial drying prior to MAE on the extractable amount of sulforaphane was investigated. A comparison between MAE and conventional extraction was also made. The results showed that MAE was more effective than the conventional extraction as the former led to higher yield of sulforaphane in a much shorter extraction time. There were no significant differences in the highest extractable sulforaphane contents from the fresh and semi-dried samples. Use of different solvents also did not lead to any significant effect on the MAE of sulforaphane, either from the fresh or semi-dried sample.     

Effects of sampling and extraction on deoxynivalenol quantification

Deoxynivalenol was extracted from wheat grain and quantified by GC-ECD. The quantification of deoxynivalenol can be critical, for example in certifying the amount of the mycotoxin in a lot and determining if this amount is over or under a fixed limit. Thus, an objective was to obtain representative samples to monitor DON quantification variability. We show that among the different steps of analysis the critical one is grain sampling. We also show that we were able to significantly improve the extraction rate without increasing the variability by using a longer extraction time with a magnetic agitator, and a grinding process which takes into account both the heterogeneous repartition of deoxynivalenol within wheat grains and different extraction rates according to the size of the flour powder particles. Thus, it could be of interest to use this methodology to determine if a lot is above or below a maximum limit because it enables the detection limit to be lowered, thereby simplifying the subsequent analysis.     

Simultaneous recovery of bacteria and viruses from contaminated water and spinach by a filtration method

Water and leafy vegetables eaten fresh are increasingly reported as being involved in food-borne illness cases. The pathogenic agents responsible for these infections are mainly bacteria and viruses and are present in very small quantities on the contaminated food matrices. Laboratory techniques used to isolate or detect the contaminating agent differ enormously according to the type of microorganisms, generating time and economical losses. The purpose of this study was to optimize a single method which allows at the same time the recovery and concentration of these two main types of pathogenic organisms. Water and spinach samples were artificially contaminated with the feline calicivirus (FCV), rotavirus, hepatitis A virus (HAV), Escherichia coli, Listeria monocytogenes, Campylobacter jejuni and Salmonella Typhimurium. The principle behind the recovery technique is based on the use of a positively charged membrane which adsorbs both viruses and bacteria present in the water or in the rinse from the vegetables. Using conventional microbiology, PCR and RT-PCR, this filtration technique allowed a detection level superior to 10² CFU/g for S. Typhimurium, E. coli, L. monocytogenes and C. jejuni and to 10¹ PFU/g for FCV, HAV and rotavirus. This combined method can also be applied to other bacterial and viral species for the identification of the responsible agent for food-borne illnesses.