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<p>Lycopene is a main bioactive compound of tomato wastes with high antioxidant activity and colour intensity. In the present study, lycopene was extracted from dried tomato peel using enzymatically and ultrasonication pre-treatments. Effects of different types of enzyme namely, pectinase and mesh enzyme, and two different pH including 4.5 and 7 on the characteristics of the extracted lycopene (EL) were evaluated. Using pectinase and pH of 7, maximum amount of lycopene (0.085&#xa0;mg/100&#xa0;g), with highest colour (339 ICUMSA) and turbidity (1.538 a.u.%), was extracted. After that, effects of the amount of pectinase (0–200 µL) and ultrasonication time (0–60&#xa0;min) on the colour, turbidity and lycopene content of colloidal solution containing the EL were evaluated. Colloidal solution with maximum lycopene content (5.22&#xa0;mg/100&#xa0;g) and highest colour (622.4 ICUMSA) and turbidity (2.52 a.u. %) was prepared using 29 µL of pectinase and ultrasonication time of 52&#xa0;min. EL in the colloidal form had zeta potential, polydispersity index and particle size values of -6.67 mV, 0.385 and 774&#xa0;nm, respectively. Finally, lyophilized lycopene was prepared using this colloidal solution and characterized by DLS, SEM, EDX, FT-IR, XRD and DSC. Lyophilized lycopene shown spherical shape with particle size less than 100&#xa0;nm, and semi-crystalline structure with melting point and enthalpy of 148.5&#xa0;°C and − 200.5&#xa0;J/g. This study could be a base for research on the utilizing of lyophilized lycopene for providing of valuable foods.</p>

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Green lycopene extraction from tomato peels based on enzymatically and ultrasonication pre-treatments, and lyophilization post-treatment: preparation, optimization and characterization

  • 期刊论文

  • 发表日期：

    2025年7月29日

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  • Elham Memarzadeh,
  • Hoda Jafarizadeh-Malmiri,
  • Ali Bardar Khoshfetrat,
  • Omid Ahmadi

摘要

Lycopene is a main bioactive compound of tomato wastes with high antioxidant activity and colour intensity. In the present study, lycopene was extracted from dried tomato peel using enzymatically and ultrasonication pre-treatments. Effects of different types of enzyme namely, pectinase and mesh enzyme, and two different pH including 4.5 and 7 on the characteristics of the extracted lycopene (EL) were evaluated. Using pectinase and pH of 7, maximum amount of lycopene (0.085 mg/100 g), with highest colour (339 ICUMSA) and turbidity (1.538 a.u.%), was extracted. After that, effects of the amount of pectinase (0–200 µL) and ultrasonication time (0–60 min) on the colour, turbidity and lycopene content of colloidal solution containing the EL were evaluated. Colloidal solution with maximum lycopene content (5.22 mg/100 g) and highest colour (622.4 ICUMSA) and turbidity (2.52 a.u. %) was prepared using 29 µL of pectinase and ultrasonication time of 52 min. EL in the colloidal form had zeta potential, polydispersity index and particle size values of -6.67 mV, 0.385 and 774 nm, respectively. Finally, lyophilized lycopene was prepared using this colloidal solution and characterized by DLS, SEM, EDX, FT-IR, XRD and DSC. Lyophilized lycopene shown spherical shape with particle size less than 100 nm, and semi-crystalline structure with melting point and enthalpy of 148.5 °C and − 200.5 J/g. This study could be a base for research on the utilizing of lyophilized lycopene for providing of valuable foods.