Ibáñez Moya, Francisco C.

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https://academica-e.unavarra.es/handle/2454/49259

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Ibáñez Moya

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Francisco C.

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Agronomía, Biotecnología y Alimentación

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IS-FOOD. Research Institute on Innovation & Sustainable Development in Food Chain

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0000-0002-1147-6536

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88418

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394

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Author: Fernández Pan, Idoya × Subject: High-pressure processing ×

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    PublicationOpen Access
    Extra-virgin olive oil enriched with lycopene: from industrial tomato by-products to consumer
    (Wiley, 2024) Fernández Pan, Idoya; Horvitz Szoichet, Sandra Susana; Ibáñez Moya, Francisco C.; Arroqui Vidaurreta, Cristina; Beriain Apesteguía, María José; Virseda Chamorro, Paloma; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Universidad Pública de Navarra / Nafarroako Unibertsitate Publikoa
    Lycopene is usually extracted from the by-product of the tomato industry using organic solvents (OS) in combination with a physical technique. An emerging physical technique is high-pressure processing (HPP). This study aims to find a method by applying a green solvent (edible vegetable oils) in an HPP-assisted solid-liquid extraction. Three dosages of tomato by-product (10%, 20%, and 40%, w/v) were tested using OS, sunflower oil (RSO), and extra-virgin olive oil (EVOO). Lycopene recovery increased with the ratio of by-product to oil, particularly when using EVOO. In another stage of the study, consumers evaluated EVOO that contained two doses of tomato by-product (10% and 20%, w/v). Consumers preferred the EVOO from 10% tomato by-product ratio over that with 20%. Additionally, 83.8% of consumers stated that enriched oil could be deemed beneficial for health. The proposed method considers the fundamental principles of the circular economy and practical industrial scenario to recover lycopene from tomato by-product.