atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"10.48184/2304-568X-2023-2-91-98atu-1789Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYРазработка технологии получения ликопинсодержащего сухого порошка из выжимок томатаDevelopment of technology for obtaining lycopene-containing dry powder from tomato pomacehttps://orcid.org/0000-0002-8479-9045КурасоваЛ. А.KurasovaL. A.

050060, Алматы, пр.Гагарина, 238 Г

050060, Almaty, Gagarin Avenue, 238 G

https://orcid.org/0000-0002-7946-4689СарсеноваА. Ж.SarsenovaA. Zh.

050060, Алматы, пр.Гагарина, 238 Г

050060, Almaty, Gagarin Avenue, 238 G

aidana-09.01@mail.ruТОО «Казахский НИИ перерабатывающей и пищевой промышленности»КазахстанLLP "Kazakh Research Institute of Processing and Food Industry"Kazakhstan202301072023029198Copyright © Курасова Л.А., Сарсенова А.Ж., 20232023Курасова Л.А., Сарсенова А.Ж.Kurasova L.A., Sarsenova A.Z.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.vestnik-atu.kz/jour/article/view/1789

Разработка эффективной технологии получения ликопинсодержащего сухого порошка (ЛСП) из выжимок районированных сортов томата, с целью обогащения пищевых продуктов, имеет новизну и значимость для страны, так как ликопин не производится в Казахстане. Эта технология имеет потенциал оказывать благотворное влияние на здоровье людей, производительность труда и развитие экономики государства. В результате исследования был определен количественный выход ЛСП из томатных выжимок, составлены режимы сушки, включая температуру и время сушки. Полученные образцы ЛСП были проанализирован на пищевую ценность, включая белки, жиры, углеводы, витамины, микро- и макроэлементы. При этом, особое внимание было уделено содержанию ликопина - сильного антиоксиданта, присутствующего в томате. Целью исследования являлась разработка технологии получения ЛСП, из выжимок районированных сортов томата для пищевых целей, обладающего естественно-оздоровительным эффектом и изучение его качественных показателей. В ходе работы в образцах определен выход сухого ЛСП из томатных выжимок, что составило на уровне: 6,0-6,1±1,0%. Отработаны режимы сушки (температура сушки, время сушки) томатных выжимок. В полученном томатном порошке определены показатели пищевой ценности: белки – 15,83 г/100г, жиры – 9,3 г/100г, углеводы – 51,89 г/100г. Исследование показало, что томатный порошок содержит значительное количество ликопина, вместе с другими важными витаминами и микроэлементами, такими как витамин С, витамин Е, витамин В2 и β- каротин. Отмечено также, что токсичные вещества в томатном порошке не превышают допустимую норму, что подтверждает его экологическую чистоту. На основании полученных результатов разработана оптимальная технология получения ЛСП из выжимок томата, пригодного для обогащения пищевых продуктов с естественно-оздоровительным эффектом.

The development of an effective technology for obtaining lycopene-containing dry powder from pomace of zoned tomato varieties, for the purpose of enriching food products, has novelty and significance for the country, since lycopene is not produced in Kazakhstan. This technology has the potential to have a beneficial effect on people's health, labor productivity and the development of the state's economy. As a result of the study, the quantitative yield of tomato powder from tomato pomace was determined, drying modes were compiled, including temperature and drying time. The obtained samples of lycopene-containing tomato powder were analyzed for nutritional value, including proteins, fats, carbohydrates, vitamins, micro- and macroelements. At the same time, special attention was paid to the content of lycopene, a strong antioxidant present in tomatoes. The aim of the study was to develop a technology for obtaining lycopene-containing dry powder from the pomace of zoned tomato varieties for food purposes with a natural health effect and to study its qualitative indicators. During the work, the yield of dry lycopenecontaining tomato powder from tomato pomace was determined in the samples, which was at the level of: 6.0-6.1 ± 1.0%. The drying modes (drying temperature, drying time) of tomato pomace have been worked out. In the resulting tomato powder, nutritional values were determined: proteins – 15.83 g / 100g, fats – 9.3 g / 100g, carbohydrates – 51.89 g /100g. The study showed that tomato powder contains a significant amount of lycopene, along with other important vitamins and trace elements such as vitamin C, vitamin E, vitamin B2 and beta-carotene. It is also noted that toxic substances in tomato powder do not exceed the permissible norm, which confirms its ecological purity. Based on the results obtained, an optimal technology for obtaining lycopene-containing dry powder from tomato pomace, suitable for enriching food products with a natural health effect, has been developed.

томатывыжимкиликопинбета-каротинсушкаtomatoespomacelycopenebeta-carotenedryingReferencesAgarwal, S., Rao, A. V. (2000). Tomato lycopene and its role in human health and chronic diseases. CMAJ : Canadian Medical Association Journal, 163(6). -РР. 739-744.Agarwal, S., Rao, A. V. (2000). Tomato lycopene and its role in human health and chronic diseases. CMAJ : Canadian Medical Association Journal, 163(6). -РР. 739-744.Rao, A. V., & Agarwal, S. (1999). Role of antioxidant lycopene in cancer and heart disease. Journal of the American College of Nutrition, 18(3). -РР. 383-389.Rao, A. V., & Agarwal, S. (1999). Role of antioxidant lycopene in cancer and heart disease. Journal of the American College of Nutrition, 18(3). -РР. 383-389.Shi, J., Kakuda, Y., & Yeung, D. (2007). Antioxidative properties of lycopene and other carotenoids from tomatoes: Synergistic effects. BioFactors, 30(3). -РР. 139-146.Shi, J., Kakuda, Y., & Yeung, D. (2007). Antioxidative properties of lycopene and other carotenoids from tomatoes: Synergistic effects. BioFactors, 30(3). -РР. 139-146.Shi, J., Le Maguer, M., & Kakuda, Y. (2000). Lycopene degradation and isomerization in tomato dehydration. Food Research International, 33(3-4). -РР. 271-283.Shi, J., Le Maguer, M., & Kakuda, Y. (2000). Lycopene degradation and isomerization in tomato dehydration. Food Research International, 33(3-4). -РР. 271-283.Di Mascio, P., Kaiser, S., & Sies, H. (1989). Lycopene as the most efficient biological carotenoid singlet oxygen quencher. Archives of Biochemistry and Biophysics, 274(2). -РР. 532-538.Di Mascio, P., Kaiser, S., & Sies, H. (1989). Lycopene as the most efficient biological carotenoid singlet oxygen quencher. Archives of Biochemistry and Biophysics, 274(2). -РР. 532-538.Gartner, C., Stahl, W., & Sies, H. (1997). Lycopene is more bioavailable from tomato paste than from fresh tomatoes. The American journal of clinical nutrition, 66(1). -РР. 116-122.Gartner, C., Stahl, W., & Sies, H. (1997). Lycopene is more bioavailable from tomato paste than from fresh tomatoes. The American journal of clinical nutrition, 66(1). -РР. 116-122.Dewanto, V., Wu, X., Adom, K. K., & Liu, R. H. (2002). Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. Journal of agricultural and food chemistry, 50(10). -РР. 3010-3014.Dewanto, V., Wu, X., Adom, K. K., & Liu, R. H. (2002). Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. Journal of agricultural and food chemistry, 50(10). -РР. 3010-3014.Bohn, T., Desmarchelier, C., Dragsted, L. O., Nielsen, C. S., Stahl, W., & Rühl, R. (2017). Hostrelated factors explaining interindividual variability of carotenoid bioavailability and tissue concentrations in humans. Molecular Nutrition & Food Research, 61(6), 1600685.Bohn, T., Desmarchelier, C., Dragsted, L. O., Nielsen, C. S., Stahl, W., & Rühl, R. (2017). Hostrelated factors explaining interindividual variability of carotenoid bioavailability and tissue concentrations in humans. Molecular Nutrition & Food Research, 61(6), 1600685.Clinton, S. K. (1998). Lycopene: chemistry, biology, and implications for human health and disease. Nutrition Reviews, 56(2 Pt 1). -РР. 35-51.Clinton, S. K. (1998). Lycopene: chemistry, biology, and implications for human health and disease. Nutrition Reviews, 56(2 Pt 1). -РР. 35-51.Nagao, A., & Yanagita, T. (2019). Bioactive lipids in metabolic syndrome. Progress in Lipid Research, 74. -РР. 50-61.Nagao, A., & Yanagita, T. (2019). Bioactive lipids in metabolic syndrome. Progress in Lipid Research, 74. -РР. 50-61.Camacho-Díaz, M. J., Hierro-Martínez, P., Mendes-Torres, E., & Barbadillo-Santos, M. G. (2018). Optimization of lycopene concentration in tomato waste by vacuum drying. Food and Bioproducts Processing, 107. -РР. 73-81.Camacho-Díaz, M. J., Hierro-Martínez, P., Mendes-Torres, E., & Barbadillo-Santos, M. G. (2018). Optimization of lycopene concentration in tomato waste by vacuum drying. Food and Bioproducts Processing, 107. -РР. 73-81.Asensio-Losada, A., Merino, L., Moreno, D. A., Torres, M. D., Maffetone, N., & Dobargo, N. (2019). Lycopene recovery from tomato peel under freezing/sublimation conditions: Technological approach and characterization. LWT, 103. -РР. 377-384.Asensio-Losada, A., Merino, L., Moreno, D. A., Torres, M. D., Maffetone, N., & Dobargo, N. (2019). Lycopene recovery from tomato peel under freezing/sublimation conditions: Technological approach and characterization. LWT, 103. -РР. 377-384.Huang, M. S., Liu, L. X., Sun, X. X., Lin, X. G., & Luo, C. S. (2020). Effect of particle size on the lycopene content and water solubility of lycopene powder. Food Science and Technology International, 26(2). -РР. 131-139.Huang, M. S., Liu, L. X., Sun, X. X., Lin, X. G., & Luo, C. S. (2020). Effect of particle size on the lycopene content and water solubility of lycopene powder. Food Science and Technology International, 26(2). -РР. 131-139.Delgado-Ángeles, A., Jiménez-Angulo, S., Pérez-Fernández, S., González-Aguilera, G., & Moreno, D. A. (2017). Lycopene: A promising protective factor against oxidative stress in cancer. Food Research International, 100. -РР. 312-322.Delgado-Ángeles, A., Jiménez-Angulo, S., Pérez-Fernández, S., González-Aguilera, G., & Moreno, D. A. (2017). Lycopene: A promising protective factor against oxidative stress in cancer. Food Research International, 100. -РР. 312-322.Ortega-Nevado, R., Masses, A., Androulaki, M., Santalla, N., Escriche, I. M. P., & Cardo, M. (2019). Supercritical fluid extraction of lycopene from tomato waste. Journal of Food Engineering, 246. -РР. 88-95.Ortega-Nevado, R., Masses, A., Androulaki, M., Santalla, N., Escriche, I. M. P., & Cardo, M. (2019). Supercritical fluid extraction of lycopene from tomato waste. Journal of Food Engineering, 246. -РР. 88-95.García-Ruiz, A., Jiménez-Medina, M., Moreno, D. A., González-Aguilera, G., & Delgado- Ángeles, A. (2018). Effect of drying process on the antioxidant activity of tomato powder. Journal of Food Processing and Preservation, 42(8), e13715.García-Ruiz, A., Jiménez-Medina, M., Moreno, D. A., González-Aguilera, G., & Delgado- Ángeles, A. (2018). Effect of drying process on the antioxidant activity of tomato powder. Journal of Food Processing and Preservation, 42(8), e13715.Kim, G., Park, C. L., Moon, G. S., & Lee, K. L. (2020). Development of lycopene microencapsulation using spray drying for enhanced stability and bioavailability. Food Research International, 128, 108757.Kim, G., Park, C. L., Moon, G. S., & Lee, K. L. (2020). Development of lycopene microencapsulation using spray drying for enhanced stability and bioavailability. Food Research International, 128, 108757.Martínez-Alcázar, M., Merino, L., Asensio-Losada, A., & Dobargo, N. (2020). Ultrasound-assisted extraction of lycopene from tomato waste: Effect of extraction parameters and scale-up. Ultrasonics Sonochemistry, 61, 104833.Martínez-Alcázar, M., Merino, L., Asensio-Losada, A., & Dobargo, N. (2020). Ultrasound-assisted extraction of lycopene from tomato waste: Effect of extraction parameters and scale-up. Ultrasonics Sonochemistry, 61, 104833.

The authors declare that there are no conflicts of interest present.