Lycopene in hydrophobic deep eutectic solvent with natural catalysts: A promising strategy to simultaneously promote lycopene Z-isomerization and extraction.

Extraction Hydrophobic deep eutectic solvents Lycopene Tomato powder Watermelon juice Z-isomerization

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
15 Nov 2023
Historique:
received: 16 02 2023
revised: 06 06 2023
accepted: 12 06 2023
medline: 19 7 2023
pubmed: 26 6 2023
entrez: 25 6 2023
Statut: ppublish

Résumé

Lycopene Z-isomerization and degradation in a series of hydrophobic natural deep eutectic solvents (HNDES) was firstly studied. The highest lycopene retention (about 84.6%) was found in HNDES composed of thymol and menthol (TM), and fatty acid-based HNDES promoted lycopene Z-isomerization (about 70% for total Z-isomers) and degradation. The addition of allyl isothiocyanate (AITC), diallyl disulfide (DADS) and capric acid into TM promoted Z-isomerization of lycopene (80% for total Z-isomers), especially 5Z-isomer (>30%), while lycopene remaining rate in TM/-capric acid was below 20%. During lycopene extraction from tomato power and watermelon juice by TM, the ratios of Z-isomer significantly (p < 0.05) increased especially with AITC and DADS (up to about 80%), and extraction yields increased even > 100% with capric acid. Lycopene in TM/-capric acid extracts showed low degradation with Z-isomers increasing during storage. TM with capric acid could simultaneously promote lycopene Z-isomerization and extraction.

Identifiants

pubmed: 37356240
pii: S0308-8146(23)01245-1
doi: 10.1016/j.foodchem.2023.136627
pii:
doi:

Substances chimiques

Lycopene SB0N2N0WV6
2,3,4-tri-O-acetylarabinopyranosyl isothiocyanate 62414-75-9
Deep Eutectic Solvents 0
Solvents 0
amsonic acid 81-11-8
diallyl disulfide 5HI47O6OA7

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

136627

Informations de copyright

Copyright © 2023 Elsevier Ltd. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Jiahao Yu (J)

School of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China.

Xinxin Chen (X)

School of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China.

Bilian Chen (B)

Zhejiang Institute for Food and Drug Control, Hangzhou 310052, China.

Yanqing Mao (Y)

Hangzhou Johncan Mushroom Bio-technology CO., LTD, Hangzhou 310015, China.

Ping Shao (P)

School of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China. Electronic address: pingshao325@zjut.edu.cn.

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