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Research & Reviews : Journal of Food Science & Technology

Enhancement of Lycopene Content in Tomato Pulp by the Addition of Tomato Peel Paste—Optimization and Utilization

  1. Sasikanth Sarangam
  2. Raviteja Thanda
  3. Gayathri Durgavarjula

Abstract

In tomato processing industry tomato peel is discarded as waste, it is rich in lycopene which is a phytochemical. This paper was focused on the utilization of tomato peel in tomato paste and optimization of the process using Response Surface Methodology (RSM). The levels of skin paste and pulp were taken as independent variables whereas lycopene content and Overall Acceptability (OAA) were taken as responses. Numerical optimization was used to obtain the optimum level of skin paste and pulp and it was found at 30 g and 60 g respectively. The tomato paste prepared using this composition had 95.08±0.23 mg/kg lycopene content and was statistically significant (p<0.05). The processed tomato paste was stored under two conditions: a). refrigerated temperature (5ºC) and b). Room temperature (27–30ºC) for a period of 12 months and were analysed for physicochemical properties and lycopene content by UV-VIS spectrophotometer. Storage studies revealed that there are significant changes in chemical composition and lycopene content during storage of the product.

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