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Title 

An updated review on use of tomato pomace and crustacean processing waste to recover commercially vital carotenoids

Authors 

R K SainiMoon So HyunY S Keum

Publisher 

Elsevier

Issue Date 

2018

Citation 

Food Research International

Keywords 

AstaxanthinGreen extractionLycopeneShrimpValorization

Abstract 

Globally, the amount of food processing waste has become a major concern for environmental sustainability. The valorization of these waste materials can solve the problems of its disposal. Notably, the tomato pomace and crustacean processing waste presents enormous opportunities for the extraction of commercially vital carotenoids, lycopene, and astaxanthin, which have diverse applications in the food, feed, pharmaceuticals, and cosmetic industries. Moreover, such waste can generate surplus revenue which can significantly improve the economics of food production and processing. Considering these aspects, many reports have been published on the efficient use of tomato and crustacean processing waste to recover lycopene and astaxanthin. The current review provides up-to-date information available on the chemistry of lycopene and astaxanthin, their extraction methods that use environmentally friendly green solvents to minimize the impact of toxic chemical solvents on health and environment. Future research challenges in this context are also identified.

ISSN 

0963-9969

Link 

http://dx.doi.org/10.1016/j.foodres.2018.04.003

Appears in Collections

1. Journal Articles > Journal Articles

Registered Date

2019-05-02


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