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International Journal of Food Properties Volume 9, 2006 - Issue 4
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Original Articles

Degradation Kinetics of Lycopene and Visual Color in Tomato Peel Isolated from Pomace

Devinder Kaur Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India
,
D.S. Sogi Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, IndiaCorrespondence[email protected]
&
Ali Abas Wani Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India
Pages 781-789 | Received 24 Jul 2005, Accepted 23 Nov 2005, Published online: 18 Apr 2007

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Read on this site (3)

Ines J. P. Colle, Lien Lemmens, Griet Knockaert, Ann Van Loey & Marc Hendrickx. (2016) Carotene Degradation and Isomerization during Thermal Processing: A Review on the Kinetic Aspects. Critical Reviews in Food Science and Nutrition 56:11, pages 1844-1855.
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Zafer Erbay & Nurcan Koca. (2013) Kinetics of Total Phenolic Content and Total Color Difference During Liquid Smoking of Kashar Cheese. International Journal of Food Properties 16:4, pages 852-866.
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Radhika Sharma, Devinder Kaur, D.P.S. Oberoi & D.S. Sogi. (2008) Thermal Degradation Kinetics of Pigments and Visual Color in Watermelon Juice. International Journal of Food Properties 11:2, pages 439-449.
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Articles from other publishers (22)

Huagen Xu, Pei Qiao, Jiali Pan, Ziyi Qin, Xia Li, Hock Eng Khoo & Xinhong Dong. (2023) CaCl2 treatment effectively delays postharvest senescence of passion fruit. Food Chemistry 417, pages 135786.
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E.E. Badin, M.M. Mercatante, R.H. Mascheroni, R. Quevedo-Leon, A. Ibarz, P.D. Ribotta & A.R. Lespinard. (2023) Effect of pasteurization on color, ascorbic acid and lycopene of crushed tomato: A computational study with experimental validation. Journal of Food Engineering 337, pages 111218.
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Kandi Sridhar, Hilal A. Makroo & Brijesh Srivastava. (2022) Effect of Cold- and Hot-Break Heat Treatments on the Physicochemical Characteristics of Currant Tomato (Solanum pimpinellifolium) Pulp and Paste. Foods 11:12, pages 1730.
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E.E. Badin, R. Quevedo-Leon, A. Ibarz, P.D. Ribotta & A.R. Lespinard. (2021) Kinetic Modeling of Thermal Degradation of Color, Lycopene, and Ascorbic Acid in Crushed Tomato. Food and Bioprocess Technology 14:2, pages 324-333.
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E.E. Badin, Y.E. Rossi, M.A. Montenegro, A. Ibarz, P.D. Ribotta & A.R. Lespinard. (2020) Thermal processing of raspberry pulp: Effect on the color and bioactive compounds. Food and Bioproducts Processing 124, pages 469-477.
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Løvdal, Droogenbroeck, Eroglu, Kaniszewski, Agati, Verheul & Skipnes. (2019) Valorization of Tomato Surplus and Waste Fractions: A Case Study Using Norway, Belgium, Poland, and Turkey as Examples. Foods 8:7, pages 229.
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Dalbir S. Sogi & Muhammad Siddiq. 2018. Handbook of Vegetables and Vegetable Processing. Handbook of Vegetables and Vegetable Processing 473 492 .
Brittany J. Allison & Christopher W. Simmons. (2017) Valorization of tomato pomace by sequential lycopene extraction and anaerobic digestion. Biomass and Bioenergy 105, pages 331-341.
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Abu Saeid, Jong Bang Eun, Md. Shafiul Azam Sagor, Atikur Rahman, Mst. Sorifa Akter & Maruf Ahmed. (2016) Effects of Extraction and Purification Methods on Degradation Kinetics and Stability of Lycopene from Watermelon under Storage Conditions. Journal of Food Science 81:11, pages C2630-C2638.
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Ginés Benito Martínez-Hernández, María Boluda-Aguilar, Amaury Taboada-Rodríguez, Sonia Soto-Jover, Fulgencio Marín-Iniesta & Antonio López-Gómez. (2015) Processing, Packaging, and Storage of Tomato Products: Influence on the Lycopene Content. Food Engineering Reviews 8:1, pages 52-75.
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Dongyan Shao, Chandrasekar Venkitasamy, Xuan Li, Zhongli Pan, Junling Shi, Bei Wang, Hui Ean Teh & T.H. McHugh. (2015) Thermal and storage characteristics of tomato seed oil. LWT - Food Science and Technology 63:1, pages 191-197.
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Ali Abas Wani, D. S. Sogi, Preeti Singh & B. S. Khatkar. (2013) Influence of watermelon seed protein concentrates on dough handling, textural and sensory properties of cookies. Journal of Food Science and Technology 52:4, pages 2139-2147.
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Donatella Albanese, Giuseppina Adiletta, Mariantonietta D′Acunto, Luciano Cinquanta & Marisa Di Matteo. (2014) Tomato peel drying and carotenoids stability of the extracts. International Journal of Food Science & Technology 49:11, pages 2458-2463.
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Ali Abas Wani, D. S. Sogi, Preeti Singh & Alexander Götz. (2013) Impacts of Refining and Antioxidants on the Physico-Chemical Characteristics and Oxidative Stability of Watermelon Seed Oil. Journal of the American Oil Chemists' Society 90:9, pages 1423-1430.
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Citlali Colín-Chávez, Herlinda Soto-Valdez, Elizabeth Peralta, Jaime Lizardi-Mendoza & René Renato Balandrán-Quintana. (2013) Fabrication and Properties of Antioxidant Polyethylene-based Films Containing Marigold ( Tagetes erecta ) Extract and Application on Soybean Oil Stability . Packaging Technology and Science 26:5, pages 267-280.
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Ines J. P. Colle, Lien Lemmens, Sandy Van Buggenhout, Ann M. Van Loey & Marc E. Hendrickx. (2011) Modeling Lycopene Degradation and Isomerization in the Presence of Lipids. Food and Bioprocess Technology 6:4, pages 909-918.
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A. Rawson, B.K. Tiwari, A. Patras, N. Brunton, C. Brennan, P.J. Cullen & C. O'Donnell. (2011) Effect of thermosonication on bioactive compounds in watermelon juice. Food Research International 44:5, pages 1168-1173.
Crossref
Ines J. P. Colle, Lien Lemmens, Getachew N. Tolesa, Sandy Van Buggenhout, Kristel De Vleeschouwer, Ann M. Van Loey & Marc E. Hendrickx. (2010) Lycopene Degradation and Isomerization Kinetics during Thermal Processing of an Olive Oil/Tomato Emulsion. Journal of Agricultural and Food Chemistry 58:24, pages 12784-12789.
Crossref
Dalbir S. Sogi & Muhammad Siddiq. 2010. Handbook of Vegetables and Vegetable Processing. Handbook of Vegetables and Vegetable Processing 423 440 .
Ines Colle, Lien Lemmens, Sandy Van Buggenhout, Ann Van Loey & Marc Hendrickx. (2010) Effect of Thermal Processing on the Degradation, Isomerization, and Bioaccessibility of Lycopene in Tomato Pulp. Journal of Food Science 75:9, pages C753-C759.
Crossref
S. YağcıF. Göğüş. (2010) Effect of Incorporation of Various Food By-products on Some Nutritional Properties of Rice-based Extruded Foods. Food Science and Technology International 15:6, pages 571-581.
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Marta M. Calvo & Guillermo Santa-María. (2008) Effect of illumination and chlorophylls on stability of tomato carotenoids. Food Chemistry 107:4, pages 1365-1370.
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