جستجوی مقالات مرتبط با کلیدواژه "lycopene" در نشریات گروه "صنایع غذایی"

Drying of food tablet is one of the most important peocesses in tablet production that play a vital role in food gradient preservation. In this research, the effect of different conditions of microwave-hot air drying (air temperature, inlet air velocity and microwave exposure time) on the qualitative and chemical properties of the compressed tablet produced from tomato powder containing lycopene content, concentration of vitamin C, total phenol content, antioxidant activity and color indices of ΔL*, Δa* and Δb* were studied. To analyze the data and optimize the process, the response surface method and central composite design were used. Input parameters (independent) were: inlet air temperature, inlet air velocity and microwave exposure time. Dependent parameters (responses) were: lycopene content, concentration of vitamin C, total phenol content, antioxidant activity and color indices of ΔL*, Δa* and Δb*. For drying samples, five levels of air temperatures (40, 50, 60, 70 and 80 °C), air velocity (0.5, 1, 1.5, 2, and 2.5 m/s) and microwave exposure time (0, 4, 8, 12 and 16 seconds) were applied. The amounts of lycopene content, concentration of vitamin C, total phenol content, antioxidant activity, ΔL*, Δa* and Δb* were achievd between 865 to 2205.6 mg.100gDM-1, 0 to 0.88 mgascorbic/gDM, 0.36 to 8.9 mg GAE/g DM, 34.95 to 99.02%, 12.89 to 18.98, 5.35 to 14.609 and 6.78 to 13.21, respectively. The optimum drying point of the at air temperature of 50 °C, air velocity of 1.07 m/s and microwave exposore time of 4 seconds were obtained and the response variable values in the optimal point containing lycopene content, concentration of vitamin C, total phenol content, antioxidant activity and color indices of ΔL*, Δa* and Δb* were obtained 434.7 mg/100gDM,0.66 mgascorbic/gDM, 7.78 mg GAE/g DM, %50.11, 14.76, 8.49 and 7.61, respectively. Results indicated that the drying under lower temperature (50°C) and lower exposore time of microwave radiation (4 seconds) with fixed power (90 W) caused to further ingredient materials preservation and increasing in desirability index. Drying of food tablet is one of the most important peocesses in tablet production that play a vital role in food gradient preservation. In this research, the effect of different conditions of microwave-hot air drying (air temperature, inlet air velocity and microwave exposure time) on the qualitative and chemical properties of the compressed tablet produced from tomato powder containing lycopene content, concentration of vitamin C, total phenol content, antioxidant activity and color indices of ΔL*, Δa* and Δb* were studied. To analyze the data and optimize the process, the response surface method and central composite design were used. Input parameters (independent) were: inlet air temperature, inlet air velocity and microwave exposure time. Dependent parameters (responses) were: lycopene content, concentration of vitamin C, total phenol content, antioxidant activity and color indices of ΔL*, Δa* and Δb*. For drying samples, five levels of air temperatures (40, 50, 60, 70 and 80 °C), air velocity (0.5, 1, 1.5, 2, and 2.5 m/s) and microwave exposure time (0, 4, 8, 12 and 16 seconds) were applied. The amounts of lycopene content, concentration of vitamin C, total phenol content, antioxidant activity, ΔL*, Δa* and Δb* were achievd between 865 to 2205.6 mg.100gDM-1, 0 to 0.88 mgascorbic/gDM, 0.36 to 8.9 mg GAE/g DM, 34.95 to 99.02%, 12.89 to 18.98, 5.35 to 14.609 and 6.78 to 13.21, respectively. The optimum drying point of the at air temperature of 50 °C, air velocity of 1.07 m/s and microwave exposore time of 4 seconds were obtained and the response variable values in the optimal point containing lycopene content, concentration of vitamin C, total phenol content, antioxidant activity and color indices of ΔL*, Δa* and Δb* were obtained 434.7 mg/100gDM,0.66 mgascorbic/gDM, 7.78 mg GAE/g DM, %50.11, 14.76, 8.49 and 7.61, respectively. Results indicated that the drying under lower temperature (50°C) and lower exposore time of microwave radiation (4 seconds) with fixed power (90 W) caused to further ingredient materials preservation and increasing in desirability index. Drying of food tablet is one of the most important peocesses in tablet production that play a vital role in food gradient preservation. In this research, the effect of different conditions of microwave-hot air drying (air temperature, inlet air velocity and microwave exposure time) on the qualitative and chemical properties of the compressed tablet produced from tomato powder containing lycopene content, concentration of vitamin C, total phenol content, antioxidant activity and color indices of ΔL*, Δa* and Δb* were studied. To analyze the data and optimize the process, the response surface method and central composite design were used. Input parameters (independent) were: inlet air temperature, inlet air velocity and microwave exposure time. Dependent parameters (responses) were: lycopene content, concentration of vitamin C, total phenol content, antioxidant activity and color indices of ΔL*, Δa* and Δb*. For drying samples, five levels of air temperatures (40, 50, 60, 70 and 80 °C), air velocity (0.5, 1, 1.5, 2, and 2.5 m/s) and microwave exposure time (0, 4, 8, 12 and 16 seconds) were applied. The amounts of lycopene content, concentration of vitamin C, total phenol content, antioxidant activity, ΔL*, Δa* and Δb* were achievd between 865 to 2205.6 mg.100gDM-1, 0 to 0.88 mgascorbic/gDM, 0.36 to 8.9 mg GAE/g DM, 34.95 to 99.02%, 12.89 to 18.98, 5.35 to 14.609 and 6.78 to 13.21, respectively. The optimum drying point of the at air temperature of 50 °C, air velocity of 1.07 m/s and microwave exposore time of 4 seconds were obtained and the response variable values in the optimal point containing lycopene content, concentration of vitamin C, total phenol content, antioxidant activity and color indices of ΔL*, Δa* and Δb* were obtained 434.7 mg/100gDM,0.66 mgascorbic/gDM, 7.78 mg GAE/g DM, %50.11, 14.76, 8.49 and 7.61, respectively. Results indicated that the drying under lower temperature (50°C) and lower exposore time of microwave radiation (4 seconds) with fixed power (90 W) caused to further ingredient materials preservation and increasing in desirability index.

Lycopene, a carotenoid found expressively in red color foods such as tomato and its derivatives, watermelon and papaya, stands out as a powerful bioactive substance due to its antioxidant properties and the great ability to inactivate reactive oxygen species (Pereira et al., 2016). Moreover, clinical evidence supports the action of lycopene in the prevention of various types of cancer (Fu et al., 2014; Van Breemen and Pajkovic 2008). Lycopene as an excellent natural food color has also the advantages. It is stable to heat and an extreme pH value encountered in food processing, has no off-flavors, effective in low concentrations, antioxidant or other claimed health benefits and covers the full range of colors from yellow through orange to deep red. Addition of lycopene as a food color depends on the formulation, method of food preparation, and the manufacturing techniques involved (Kaur et al., 2011). In recent years, consumptions of food products particularly functional dairy products have become more widespread due to its health benefits. The uses of functional dairy products, especially cheese are very important in Iran. Iranian white brined cheese is one of the most common and important sources of calcium in dairy products in a balanced diet and significant source of protein as well as other nutrients. The aim of this study was utilization of lycopene to production of functional white brined cheese with high nutrition and healthy effect and enhancing flavor and color of cheese to increase its acceptability among the consumers.

White cheese was made with 3.2% fat and about 8% non-fat solids from cow's milk, pasteurized at 65ºC for 30 minutes and then cooled to 35-38 ºC and rennet was added in the amount of 0.07 g in 5 kg of milk and starter in the amount of 1%w/w (Hansen, Denmark) after dissolving in sterile distilled water was added to the milk and kept at the above temperature for 60 minutes until the curd formed. The formed curd was then cut into small pieces to remove the whey. Moreover, the curd was then pressed to remove more whey, and then different levels of lycopene (200, 400 and 600 ppm) were added to the curd in order to produce the functional cheese and compare it to control cheese. It was kept for one day at 24% brine and then transferred to 8% brine jars and stored during 60 days in order to cheese ripening and to evaluate the effects of adding different levels of lycopene (200, 400 and 600 ppm) on the physico-chemical and sensory properties of white cheese to produce functional cheese compared to control cheese (without lycopene) during 60 days of cheese ripening.

The results of the ANOVA among the treatments indicated that time of cheese ripening affected significantly (P<0.05) pH and reduced in all the samples during storage time. Measurement of proteolysis and lipolysis of cheese samples showed that type of treatment and storage time were significant (P<0.05) on the attributes. By adding lycopene, the proteolysis and lipolysis of the samples increased compared to the control sample, so that the proteolysis and lipolysis (except for cheese with lycopene 600ppm) in all samples increased significantly (P<0.05) during 60 days of cheese ripening. Moreover, measurement of the amount of salt, fat and protein during cheese ripening showed that the effect of treatment and time on the amount of these attributes in cheese samples was not significant (P>0.05).

Addition of lycopene in preparation of white brined cheese led to produce a good and acceptable white cheese with high nutritional and healthy food and it’s a good for food consumers because lycopene had red color attractive to consumers beside contains antioxidants and play important roles in health effects. In overall, the results of sensory evaluation (texture, taste and overall acceptability) showed that cheese containing lycopene (400 ppm) had higher score than control cheese and the other cheese samples on 60th day of cheese ripening.

Lycopene is a naturally red carotenoid that can be produced by some plants and microorganisms. It is not provitamin A, but it has 11 conjugated double bounds with high antioxidant activity. The antioxidant activity of lycopene has been extensively evaluated based on its ability to scavenge free radicals. Lycopene is a major carotenoids found in human serum and by virtue of its ability to interact with free radicals can preserve the important cell biomolecules such as DNA, proteins and lipids and it plays a significant role in the prevention of chronic diseases such as cardiovascular, prostate, osteoporosis and gastrointestinal. Tomato and tomato products are the most important sources of lycopene and the increasing consumption of lycopene diets is benefit to human health. Because of high demand for natural carotenoids, the production of kinds of carotenoids from microbial sources has been focused by many researchers. Lycopene has been found in several microorganisms. The production of lycopene could been enhanced by using kinds of media cultures, metabolic stimulators and inhibitors, mutagenic materials, environmental and cultural factors and genetic engineering. This review summarized the information about structure and characteristics of lycopene and it,s role in human health and introduce the some microbial resources of it.