Complex processing of tomato raw materials to produce tomato dye lycopene – the elixir of life

Abstract

Fresh vegetable raw materials have a limited shelf life, therefore, it is necessary to develop gentle methods of canning tomatoes, which allow to preserve the valuable components of the raw material to the maximum extent. In this regard, the task of improving the drying method with maximum preservation of physiologically valuable substances of the raw material is very urgent. Research has been carried out on the kinetics and modeling of the tomato drying process, the task of which was to develop the technology of gentle drying of tomato raw materials with the maximum preservation of the original useful properties. We have developed a technology for obtaining protein, lipid and other products of increased biological value from tomato pomace and recommendations for their use. The method of obtaining lycopene from tomatoes is crushing the fruits, from the resulting mass, the pulp is extracted using the solvent used ethyl acetate. The resulting extract consists of tomato oil, which, in addition to lycopene, contains a number of other components, such as fatty acids (myristic acid, palmitic acid, steoric acid, oleic acid, linoleic acid, behenic acid, and others), unsaponifiables and soluble substances in water, phosphorus compounds, phospholifids. The obtained lycopene extract from tomatoes is also intended for use in the following food categories: baked goods, breakfast cereals, dairy products, carbonated drinks, fruit and vegetable juices, sweets, soups, salad dressings. The lycopene extract obtained from tomatoes can also be used as a dietary supplement. It is stable when stored at room temperature and at 4 ? for 37 months.