Abstract
Tomato industry produces huge amounts of by-products that represent an environmental and economic problem. However, these by-products contain multiple bioactive compounds, which would make them a renewable source for obtaining natural antioxidants and colourants (carotenoids). This is in line with the preferences of the current consumer who demands more natural and healthy products. However, the lipophilic character of carotenoids means that their extraction must be carried out using toxic organic solvents. To overcome environmental and health problems of organic solvents, the application of supercritical fluid extraction (SFE) for the extraction of lipophilic compounds such as lycopene was used successfully, achieving yields similar to those obtained with conventional techniques. Nonetheless, the extraction conditions must be carefully selected, to obtain high yields and at the same time maintain a high antioxidant capacity. On the other hand, the use of tomato and tomato extracts as natural additives in meat products are reduced in comparison with other natural antioxidant/colourant extracts. However, different researches conclude that the use of tomato improved nutritional quality, reduced lipid oxidation and increased stability during the shelf-life period of meat products, while retaining or increasing sensory properties and overall acceptability, which converts tomato by-products into a promising source of natural additives.
Highlights
Lipid oxidation is the main non-microbial cause of quality deterioration of meat and meat products.Oxidative reactions reduce nutritional value of meats, produce several toxic compounds that can promote multiple diseases and reduce their sensory quality [1]
Extracted employing organic solvents and industrially produced by chemical synthesis [13]. Since these processes involve the use of highly toxic chemical solvents, interest has grown in the use. Since these processes involve the use of highly toxic chemical solvents, interest has grown in the use supercritical fluid extraction (SFE) as solvent alternative to the industrial production of lycopene [13]
The use of tomato powder exerted very low antioxidant effect in comparison with control, at either of the concentrations used (15 and 50 g/kg). These results demonstrated the antioxidant activity of high amounts of lycopene, which confirmed the protective effect against oxidative damage
Summary
Lipid oxidation is the main non-microbial cause of quality deterioration of meat and meat products. Several epidemiological reports evidenced the health benefits derived from carotenoids [18] and specially lycopene that is the most promising carotenoid for implications associated with human nutrition and health [19] To this regard, it was reported that the bioactive compounds derived from tomato and tomato by-products have anti-inflammatory, antiallergenic, antimicrobial, vasodilatory, antithrombotic, cardioprotective and obviously, antioxidant and colorant properties [14]. Considering the excellent antioxidant properties and the intense red colour of tomato and specially, lycopene, they could be used in meat industry in order to prevent oxidative and discolouration degradation and the production of a “functional” food, enriched in lycopene which brings multiple health benefits.
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