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<p>This study aimed to optimize the extraction of lycopene and bioactive compounds from tomato pomace using subcritical fluid extraction, exploring a temperature range of 130–190&#xa0;°C and process times of 5–45&#xa0;min. The optimization focused on enhancing the extraction efficiency of lycopene, total phenolic compounds, DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, and iron-reducing power, utilizing response surface methodology. Additionally, the impact of incorporating varying concentrations of the antioxidant extract (0–1000&#xa0;ppm) into mayonnaise sauce on its oxidative stability was assessed. The optimization results showed that the ideal conditions for maximal extraction were a process temperature of 148.93&#xa0;°C and a process time of 42.57&#xa0;min, with a desirability score of 0.867. Compared to traditional extraction methods, subcritical fluid extraction yielded significantly higher amounts of lycopene (45.60% increase), total phenolic compounds (55.36% increase), DPPH radical scavenging activity (22.00% increase), and iron-reducing power (69.43% increase). Analysis of mayonnaise sauce's oxidative stability revealed that both the peroxide value and thiobarbituric acid-reactive substances index increased over the storage period. However, the rate of increase was mitigated at higher concentrations of the tomato pomace extract. The study concluded that incorporating 1000&#xa0;ppm of the extract effectively matched the performance of the synthetic antioxidant BHT in improving the oxidative stability of mayonnaise sauce. This highlights the potential of subcritical fluid extraction for producing natural antioxidants from food waste.</p>

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Utilizing subcritical fluid for extracting lycopene and phenolic compounds from tomato pomace, and incorporating the extract obtained to extend the shelf life of mayonnaise

  • 期刊论文

  • 发表日期：

    2025年7月9日

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  • Zahra Dolatabadi,
  • Amir Hossein Elhami Rad,
  • Seyed Hashem Akhlaghi Feizabad,
  • Vahid Farzaneh,
  • Hamid Bakhshabadi

摘要

This study aimed to optimize the extraction of lycopene and bioactive compounds from tomato pomace using subcritical fluid extraction, exploring a temperature range of 130–190 °C and process times of 5–45 min. The optimization focused on enhancing the extraction efficiency of lycopene, total phenolic compounds, DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, and iron-reducing power, utilizing response surface methodology. Additionally, the impact of incorporating varying concentrations of the antioxidant extract (0–1000 ppm) into mayonnaise sauce on its oxidative stability was assessed. The optimization results showed that the ideal conditions for maximal extraction were a process temperature of 148.93 °C and a process time of 42.57 min, with a desirability score of 0.867. Compared to traditional extraction methods, subcritical fluid extraction yielded significantly higher amounts of lycopene (45.60% increase), total phenolic compounds (55.36% increase), DPPH radical scavenging activity (22.00% increase), and iron-reducing power (69.43% increase). Analysis of mayonnaise sauce's oxidative stability revealed that both the peroxide value and thiobarbituric acid-reactive substances index increased over the storage period. However, the rate of increase was mitigated at higher concentrations of the tomato pomace extract. The study concluded that incorporating 1000 ppm of the extract effectively matched the performance of the synthetic antioxidant BHT in improving the oxidative stability of mayonnaise sauce. This highlights the potential of subcritical fluid extraction for producing natural antioxidants from food waste.