كاربرد كاروتنوئيدهاي استخراجي از گوجه فرنگي در مواد غذايي حرارت ديده و سرد و بررسي پايداري آن در طول زمان نگهداري

Application of extracted tomato carotenoids in heated and unheated foods: Study of color stability during storage

Carotenoids are the main pigments of tomato, of which 93% is lycopene. Lycopene has desirable physiological effects in human such as cancer prevention. Recent years, because of harmful side effects of synthetic coloring agents used in food products, employing of natural food coloring agents has become very important. In this research firstly, solvent extraction method was used for tomato carotenoids extraction. The optimum conditions for solvent extraction method was a mixture of solvent (n-hexane, ethanol and acetone with ratio of 1:1:2), boiling temperature (50 °C), extraction time of 6 hours and equal ratio of solvent volume to tomato squash (crushed tomato after removing of skin and seeds). After extraction of tomato carotenoids, applicability of the extracted color was considered by using the color in sausage (13.977, 9.501 and 7.03 gr color per 100 Kg sausage) and ice cream (4.21, 8.42 and 12.63 gr color per 100 Kg ice cream). The best percentage of the added colour to those products was determined by performing of a taste panel. Finally, the stability of the color in the products was examined by storing them at 0-4°C (for sausages) and -21°C (for ice cream) and their color changes were measured by Hunter lab Colorimetry System. Results of sensory evaluation showed that addition of 9.501 gr of extracted color per 100 Kg sausages and 8.42 gr of extracted color per 100 Kg ice cream are acceptable for consumers. From viewpoint of color changes of surface and cross section of sausages, there was significant difference between first and second period of storage, but there was no significant differences between third and fourth period of storage (P <0.01). There was significant differences in color changes of ice cream during first five days of storage, but there was no significant differences during second and third five days of storage (P <0.01).