STUDY OF ENCAPSULATION PARAMETERS TO IMPROVE CONTENT OF LYCOPENE IN TOMATO (SOLANUM LYCOPERSICUM L.) POWDERS

The aim was to examine conditions of convective drying and spray-drying to improve preservation of lycopene content in tomatoes. The weight, size, colour, pH and degrees Brix values were evaluated in fresh fruit (FF) and colour (L, a, b), hue, and chrome indices were analysed from dried tomatoes, too. Tomato paste was dried (40, 50, 60, and 80 degrees C with times of 540, 390, 270, and 240 min) under convection conditions and pulverized. In the encapsulation treatments core material with tomato powders of 50, 60, and 70%, shell solution of maltodextrin/gum arabic 1: 1, flow rate of 4, 6, 9, and 12 ml min(-1), and inlet air T of 160, 170, and 180 degrees C were used. The physicochemical properties of FF corresponded to a degree of ripeness for consumption. The a, a/b, and hue values of dried tomatoes at 50 degrees C significantly correlated to red colouring and higher lycopene content (47.98 perpendicular to 1.49 mg/100 g). The encapsulation with 50% and 60% of tomato powders, 170 degrees C and 9 ml min(-1) treatments increased lycopene contents to 10.41 mg/100 g, 10.20 mg/100 g, and 11.51 mg/100 g, respectively. The results demonstrated that the physicochemical and functional properties were influenced by drying conditions, providing useful information for increasing the stability of lycopene in dried tomatoes.