Extraction of lycopene using a lecithin-based olive oil microemulsion

Amiri-Rigi, A. ORCID: https://orcid.org/0000-0002-6932-7939 and Abbasi, S. (2019) Extraction of lycopene using a lecithin-based olive oil microemulsion. Food Chemistry, 272. pp. 568-573. ISSN 1873-7072 doi: 10.1016/j.foodchem.2018.08.080

Abstract/Summary

Incorporation of many water-insoluble nutraceuticals into aqueous formulations can present a real challenge for food industry. Hence, establishment of novel technologies for concurrent extraction and solubilisation of lipophilic compounds might be of a great interest. The main objective of the present study was to prepare olive oil microemulsions using different proportions of lecithin, 1-propanol, olive oil and water to examine their abilities to form microemulsion as well as extraction of lycopene from industrial tomato pomace. Lycopene extraction using 1 g tomato pomace and 4 extraction cycles applying 5 g microemulsion composed of lecithin: 1-propanol: olive oil: water (53.33:26.67:10:10 wt%) resulted in the highest extraction efficiency (88%). Such biocompatible and food-grade microemulsion containing lycopene can be applied in many food formulations where it can present a good solubility in aqueous and non-polar media and can improve the health-promoting properties of both lycopene and olive oil.

Item Type	Article
URI	https://reading-clone.eprints-hosting.org/id/eprint/113780
Identification Number/DOI	10.1016/j.foodchem.2018.08.080
Refereed	Yes
Divisions	No Reading authors. Back catalogue items Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
Publisher	Elsevier
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