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Characterization of lycopene hydrocolloidal structure induced by tomato processing.

Sahar Jazaeri1, Abdorreza Mohammadi2, Amir Mehrabi Panah Kermani2

  • 1Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran; Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada.

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Summary

Tomato processing creates a colloidal system where pectin suspends lycopene. Enzyme treatment confirmed pectin

Keywords:
HydrocolloidLycopenePectinPectinaseTomato paste

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Area of Science:

  • Food Science
  • Colloid Science
  • Biochemistry

Background:

  • Tomato juice and paste are complex dispersions.
  • Lycopene, a hydrophobic molecule, is unexpectedly found in the soluble fraction of tomato products.

Purpose of the Study:

  • To investigate the mechanism of lycopene suspension in tomato processing.
  • To understand the role of pectin and divalent ions in lycopene stability.

Main Methods:

  • High-speed centrifugation to separate tomato fractions.
  • High-Performance Liquid Chromatography (HPLC) for lycopene quantification.
  • Transmission Electron Microscopy (TEM) for crystal visualization.
  • Enzyme treatment with pectinase to assess pectin's role.

Main Results:

  • Substantial lycopene was detected in the soluble fraction, forming crystals.
  • Pectin was identified in the soluble fraction, suggesting its role in lycopene suspension.
  • Enzyme treatment with pectinase disrupted the colloidal system and precipitated lycopene.
  • Divalent ions were necessary for maintaining lycopene suspension, indicating electrostatic interactions.

Conclusions:

  • Pectin plays a crucial role in forming a hydrocolloidal system that suspends lycopene during tomato processing.
  • Electrostatic interactions involving divalent ions contribute to the stability of the lycopene-pectin matrix.