{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,27]],"date-time":"2026-06-27T05:23:00Z","timestamp":1782537780099,"version":"3.54.5"},"reference-count":46,"publisher":"Wiley","issue":"14","license":[{"start":{"date-parts":[[2017,5,17]],"date-time":"2017-05-17T00:00:00Z","timestamp":1494979200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2017,11]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>Green separation techniques are growing at a greater rate than solvent extraction as a result of the constant consumer drive to \u2018go natural\u2019. Considering the increasing evidence of the health benefits of lycopene and massive tomato industrial waste, in the present study, lycopene was extracted from tomato industrial waste using microemulsion technique and its mean droplet size and size distribution was determined. Moreover, the effects of pasteurization, sterilization, freeze\u2013thaw cycles and ultraviolet (<jats:styled-content style=\"fixed-case\">UV<\/jats:styled-content>) irradiation on the thermodynamic stability, turbidity and lycopene concentration of the lycopene microemulsion were monitored.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>Freeze\u2013thaw cycles, pasteurization and short exposure to <jats:styled-content style=\"fixed-case\">UV<\/jats:styled-content> irradiation showed no or negligible influence on lycopene content and turbidity of the microemulsion. However, long exposure to <jats:styled-content style=\"fixed-case\">UV<\/jats:styled-content> (260 min) reduced the lycopene content and turbidity by 34% and 10%, respectively. <jats:styled-content style=\"fixed-case\">HHST<\/jats:styled-content> (higher\u2010heat shorter\u2010time) and sterilization also reduced lycopene content (25%) and increased turbidity (32%).<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>The lycopene microemulsion showed satisfactory stability over a process where its monodispersity and nanosize could be of potential advantage to the food and related industries. Regarding the carcinogenicity of synthetic colourants, potential applications of the lycopene microemulsion include in soft drinks and minced meat, which would result in a better colour and well\u2010documented health\u2010promoting qualities. \u00a9 2017 Society of Chemical Industry<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.8368","type":"journal-article","created":{"date-parts":[[2017,4,11]],"date-time":"2017-04-11T01:06:56Z","timestamp":1491872816000},"page":"4922-4928","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":32,"title":["Stability assessment of lycopene microemulsion prepared using tomato industrial waste against various processing conditions"],"prefix":"10.1002","volume":"97","author":[{"given":"Atefeh","family":"Amiri\u2010Rigi","sequence":"first","affiliation":[{"name":"Food Colloids and Rheology Laboratory, Department of Food Science and Technology, Faculty of Agriculture Tarbiat Modares University  Tehran 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