Microemulsion-based lycopene extraction: effect of surfactants, co-surfactants and pretreatments

Amiri-Rigi, A. ORCID: https://orcid.org/0000-0002-6932-7939 and Abbasi, S. (2016) Microemulsion-based lycopene extraction: effect of surfactants, co-surfactants and pretreatments. Food Chemistry, 197 (Part A). pp. 1002-1007. ISSN 1873-7072 doi: 10.1016/j.foodchem.2015.11.077

Abstract/Summary

Lycopene is a potent antioxidant that has received extensive attention recently. Due to the challenges encountered with current methods of lycopene extraction using hazardous solvents, industry calls for a greener, safer and more efficient process. The main purpose of present study was application of microemulsion technique to extract lycopene from tomato pomace. In this respect, the effect of eight different surfactants, four different co surfactants, and ultrasound and enzyme pretreatments on lycopene extraction efficiency was examined. Experimental results revealed that application of combined ultrasound and enzyme pretreatments, saponin as a natural surfactant, and glycerol as a co-surfactant, in the bicontinuous region of microemulsion was the optimal experimental conditions resulting in a microemulsion containing 409.68 ± 0.68 lg/g lycopene. The high lycopene concentration achieved, indicates that microemulsion technique, using a low-cost natural surfactant could be promising for a simple and safe separation of lycopene from tomato pomace and possibly from tomato industrial wastes.

Item Type	Article
URI	https://reading-clone.eprints-hosting.org/id/eprint/117177
Identification Number/DOI	10.1016/j.foodchem.2015.11.077
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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