USE OF SUPERCRITICAL CO2 EXTRACTED CAROTENOIDS FROM TOMATO POMACE IN SELECTED FOOD PRODUCTS
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Date
2014
Authors
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Journal ISSN
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Publisher
AAU, Anand
Abstract
Tomato (Lycopersicon esculentum) is a fruit used mainly as a vegetable both in
fresh as well as in processed forms. Lycopene, an important carotenoid in tomatoes is
responsible for the red colour in tomatoes. The antioxidant capability of lycopene has
led to promising results in decreasing the risk of some illnesses and diseases. Tomatoes
are processed for the production of many useful food items such as juice, paste, puree,
catsup, sauce, etc. Tomato pomace is the main by-product of such processing and does
not have high economic utilization at present. The tomato processing waste (pomace)
having peel, some pulp and seed has a high amount of lycopene and hence, is
considered to be the potential raw material for production of natural lycopene.
However, the pomace is a high moisture by-product and therefore, it is require to dry
it appropriately for preservation and then used for lycopene extraction.
Description
Keywords
Food Processing Technology, Bio Energy, study