Enhancement of lycopene extraction from tomatoes using pulsed electric field

Author

Gachovska, Tanya Kirilova ; Ngadi, Michael ; Chetti, Mahadev ; Raghavan, G. S. Vijaya

Author_Institution

Dept. of Electr. Engineerin, Univ. of Nebraska, Lincoln, NE, USA

fYear

2013

fDate

16-21 June 2013

Firstpage

1

Lastpage

5

Abstract

A study was conducted to evaluate the effect of pulsed electric field (PEF) treatment for enhancing lycopene extraction. Tomato pulp was obtained by blending fresh tomato fruit. Approximately 5 g of the pulp was subjected to PEF. The parameters of the treatments were: electric field 4, 8, 16, 20 and 24 kV/cm, capacity of discharge capacitor 0.02, 0.06, 1, 2 and 3 μF and number of pulses 10, 20, 30, 40 and 50. Lycopene content was determined using spectrophotometric method at the wavelength of 503 nm after low volume hexane extraction. PEF treatment increased lycopene extraction from fresh tomato fruit generally. A maximum of 68.8% was obtained using 16 kV/cm, 2 μF, and 50 pulses compared to untreated samples, however 20 kV/cm, 0.06μF, 50 pulses was shown to be more energy efficient.

Keywords

discharges (electric); electric field effects; food processing industry; food products; pigments; proteins; spectrophotometry; LDL; PEF; anticarcinogenic properties; capacitance 0.06 muF; capacitance 2 muF; carotenoid pigment; energy 150 J; energy 3.2 kJ; low density lipoprotein; low volume hexane extraction; lycopene extraction; neutraceutical; pulsed electric field; spectrophotometric method; wavelength 503 nm; Capacitance; Capacitors; Discharges (electric); Electric fields; Liquids; Solvents; Sugar industry;

fLanguage

English

Publisher

ieee

Conference_Titel

Pulsed Power Conference (PPC), 2013 19th IEEE

Conference_Location

San Francisco, CA

ISSN

2158-4915

Type

conf

DOI

10.1109/PPC.2013.6627488

Filename

6627488