Effect of high pressure processing on the extraction of lycopene in tomato paste waste

被引：35
|
作者：
Xi, Jun [1 ]
机构：
[1] Tsing Hua Univ, Sch Aerosp, Beijing 100084, Peoples R China
来源：
CHEMICAL ENGINEERING & TECHNOLOGY | 2006年 / 29卷 / 06期
关键词：
D O I：
10.1002/ceat.200600024
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
The effect of high pressure processing on the extraction of lycopene in tomato paste waste was studied. The experimental results show that high pressure processing did not destroy the molecular structure of lycopene. The extraction yield of lycopene obtained by high pressure processing for 1 min was higher than that obtained with solvent extraction for 30 min. These excellent results for the extraction by high pressure processing are promising for the future extraction of lycopene from tomato paste waste.
引用
收藏
页码：736 / 739
页数：4
相关论文
共 50 条
  • [1] Application of high hydrostatic pressure processing of food to extracting lycopene from tomato paste waste
    Jun, X.
    [J]. HIGH PRESSURE RESEARCH, 2006, 26 (01) : 33 - 41
  • [2] Extraction of lycopene from tomato processing waste: Kinetics and modelling
    Poojary, Mahesha M.
    Passamonti, Paolo
    [J]. FOOD CHEMISTRY, 2015, 173 : 943 - 950
  • [3] Enzyme-assisted extraction of lycopene from tomato processing waste
    Zuorro, Antonio
    Fidaleo, Marcello
    Lavecchia, Roberto
    [J]. ENZYME AND MICROBIAL TECHNOLOGY, 2011, 49 (6-7) : 567 - 573
  • [4] Supercritical CO2 extraction of β-carotene and lycopene from tomato paste waste
    Baysal, T
    Ersus, S
    Starmans, DAJ
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2000, 48 (11) : 5507 - 5511
  • [5] Effect of different parameters on enzyme-assisted extraction of lycopene from tomato processing waste
    Ranveer, Rahul C.
    Patil, Samsher N.
    Sahoo, Akshya K.
    [J]. FOOD AND BIOPRODUCTS PROCESSING, 2013, 91 (C4) : 370 - 375
  • [6] Effect of tomato paste addition and high pressure processing to preserve pork burgers
    Gonzalo Amaro-Blanco
    Tania Machado
    Luis Pinto-Andrade
    Felipe Proaño
    Raquel Manzano
    Jonathan Delgado-Adámez
    Rosario Ramírez
    [J]. European Food Research and Technology, 2018, 244 : 827 - 839
  • [7] Effect of tomato paste addition and high pressure processing to preserve pork burgers
    Amaro-Blanco, Gonzalo
    Machado, Tania
    Pinto-Andrade, Luis
    Proano, Felipe
    Manzano, Raquel
    Delgado-Adamez, Jonathan
    Ramirez, Rosario
    [J]. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2018, 244 (05) : 827 - 839
  • [8] MILD ENZYMATIC METHOD FOR THE EXTRACTION OF LYCOPENE FROM TOMATO PASTE
    Zuorro, A.
    Lavecchia, R.
    [J]. BIOTECHNOLOGY & BIOTECHNOLOGICAL EQUIPMENT, 2010, 24 (02) : 1854 - 1857
  • [9] Effect of extraction conditions on lycopene extractions from tomato processing waste skin using response surface methodology
    Kaur, Devinder
    Wani, Ali Abas
    Oberoi, D. P. S.
    Sogi, D. S.
    [J]. FOOD CHEMISTRY, 2008, 108 (02) : 711 - 718
  • [10] Modelling the supercritical fluid extraction of lycopene from tomato paste waste using neuro-fuzzy approaches
    Yang, SX
    Shi, WR
    Zeng, J
    [J]. ADVANCES IN NEURAL NETWORKS - ISNN 2004, PT 2, 2004, 3174 : 880 - 885
12345