Author, Institution: Dalia Urbonavičienė, Kaunas University of Technology
Science Area, Field of Science: Technological Sciences, Chemical engineering – 05T
Scientific Supervisor: Prof. Dr. Pranas VIŠKELIS (Kaunas University of Technology, Technological Sciences, Chemical Engineering, 05T).
Dissertation Defence Board of Chemical Engineering Science Field:
Prof. Dr. Petras Rimantas Venskutonis (Kaunas University of Technology, Technological Sciences, Chemical Engineering, 05T) – chairman
Assoc. Prof. Dr. Loreta BAŠINSKIENĖ (Kaunas University of Technology, Technological Sciences, Chemical Engineering, 05T),
Prof. Dr. Habil. Miroslawa KRAUZE-Baranowska (Gdansk University of medicine, Poland, Biomedical Sciences, Pharmacy – 08B),
Assoc. Prof. Dr. Audrius Pukalskas (Kaunas University of Technology, Technological Sciences, Chemical Engineering, 05T),
Prof. Dr. Kristina RAMANAUSKIENĖ (Lithuanian University of Health Sciences, Biomedical Sciences, Pharmacy – 08B).
The Doctoral Dissertation is available at the library of Kaunas University of Technology (K. Donelaičio St. 20, Kaunas)
Annotation:
The industrial processing of tomatoes into tomato products generates large amounts of by-products (peel, pulp and seeds). These by-products create major disposal problems for the industry in terms of costs and potential negative impact on the environment, but they also represent a promising, low-cost source of carotenoids (primarily lycopene) which may be used in the end-products because of their favourable nutritional and technological properties. The data obtained in this study may be useful for understanding the combination of the technological process factors which influence the liberation and extraction of lycopene and other carotenoids from tomatoes and tomato by-products, as well as the factors which affect the stability and isomerisation of lycopene during processing and storage. The knowledge regarding lycopene extraction, stability and isomerisation might be helpful for the development and production of lycopene cis-isomers-rich preparations and to manufacture foods or their ingredients with enhanced levels of bioaccessible carotenoids.
