Effect of high power low frequency ultrasound processing on the stability of lycopene.
The stability of lycopene was evaluated after application of high power low frequency ultrasound. The study was carried out on a solution containing pure lycopene to evaluate the direct effect of ultrasound on lycopene and on tomato purée to evaluate the direct and indirect effects of ultrasound application within a food matrix. Power densities ranging from 55 to 5000 W/L and temperatures ranging from 23°C (ambient) to 60°C were evaluated. The experiments on pure lycopene showed that the application of ultrasound did not have any direct effect over lycopene. However, the retention of lycopene in tomato puree has decreased indicating an indirect effect on lycopene stability caused by high concentration of hydrogen peroxide and the activation of peroxidase enzymes leading to the reduction of ascorbic acid and its regenerative action towards lycopene.
Universidade Federal do Ceará, Departamento de Engenharia Química, Campus do Pici, Bloco 709, 60455-760 Fortaleza, CE, Brazil.
Valéria S
VS
Oliveira
Universidade Federal do Ceará, Departamento de Engenharia Química, Campus do Pici, Bloco 709, 60455-760 Fortaleza, CE, Brazil.
Sueli
S
Rodrigues
Universidade Federal do Ceará, Departamento de Engenharia Química, Campus do Pici, Bloco 709, 60455-760 Fortaleza, CE, Brazil. Electronic address: fabiano@ufc.br.
Fabiano A N
FAN
Fernandes
D001205:Ascorbic Acid / Q000032:analysis; D002338:Carotenoids / Q000032:analysis / Q000737:chemistry*; D004355:Drug Stability; D005511:Food Handling / Q000379:methods*; D006861:Hydrogen Peroxide / Q000032:analysis; D000077276:Lycopene; D018551:Solanum lycopersicum / Q000737:chemistry / Q000201:enzymology; D009195:Peroxidase / Q000378:metabolism; D013696:Temperature; D000069453:Ultrasonic Waves
D002338:Carotenoids; D006861:Hydrogen Peroxide; D009195:Peroxidase; D001205:Ascorbic Acid; D000077276:Lycopene
Lycopene; Stability; Tomato; Ultrasound