Abstract
In this investigation, the influence of the application of pulsed electric fields (PEFs) of different intensities (3–7 kV/cm and 0–300 μs) on the carotenoid extraction from tomato peel and pulp in a mixture of hexane:acetone:ethanol was studied with the aim of increasing extraction yield or reducing the percentage of the less green solvents in the extraction medium. According to the cellular disintegration index, the optimum treatment time for the permeabilization of tomato peel and pulp at different electric field strengths was 90 μs. The PEF permeabilization of tomato pulp did not significantly increase the carotenoid extraction. However, a PEF treatment at 5 kV/cm improved the carotenoid extraction from tomato peel by 39% as compared with the control in a mixture of hexane:ethanol:acetone (50:25:25). Further increments of electric field from 5 to 7 kV/cm did not increase significantly the extraction of carotenoids. The presence of acetone in the solvent mixture did not positively affect the carotenoid extraction when the tomato peels were PEF-treated. Response surface methodology was used to determine the potential of PEF for reducing the percentage of hexane in a hexane:ethanol mixture. The application of a PEF treatment allowed reducing the hexane percentage from 45 to 30% without affecting the carotenoid extraction yield. The antioxidant capacity of the extracts obtained from tomato peel was correlated with the carotenoid concentration and it was not affected by the PEF treatment.
Highlights
The tomato is one of the most widely cultivated vegetable crops
CHARACTERIZATION OF THE pulsed electric fields (PEFs) INDUCED DAMAGE IN CELLS OF TOMATO PEEL The Zp was used to select the optimum PEF treatment conditions to permeabilize the cells of the tomato peel and pulp
These results indicate that higher electric field strengths are required to permeabilization tomato peel cells than pulp cells
Summary
The tomato is one of the most widely cultivated vegetable crops. Millions of tomato tons are processed every year to produce products such as ketchup and sauce, resulting in large amounts of by-products, such as peel, pulp, and seeds that represent a 10– 40% of total processed tomatoes. Around 70% of wet pomace consists of the skin and pulp that are lycopene-rich components of waste originate from tomato paste manufacturing [1]. The tomato and its processed food products are considered to be one of the best sources of lycopene. Lycopene is the principal carotenoid in tomato that causes the fruit’s characteristically red color. This compound can represent approximately 80–90% of the total carotenoids in the tomato [2]. Lycopene can be used as a coloring and antioxidant agent in the food industry, and it is used as a nutraceutical because of, its high antioxidant activity, reducing the risk of atherosclerosis and coronary heart disease. Extracting lycopene from tomato waste is a good alternative for the valorization of this by-product
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