نشریه بین المللی نوآوری در علوم کشاورزی و توسعه روستایی 5 1 Different methods for extracting lycopene from Industrial waste tomato paste Different methods for extracting lycopene from Industrial waste tomato paste 19 27 10.22051/jera.2021.31891.2698 FA نفیسه ندارد مرواردید ندارد 2024 05 27 Abstract Tomato (Solanum lycopersicum L.) is the second most important vegetable worldwide. It is valued for its low calories and abundance of bioactive compounds. Carotenoids, especially lycopene, are very valuable compounds that it contains. Lycopene is responsible for its red hue and many health benefits. About 30% of tomatoes produced each year are lost during processing or harvesting. Extracting crucial components like lycopene from discarded vegetables, such as skin, pulp or seeds, is an efficient food processing method due to the nutritional benefits. A variety of methods have been developed to improve the randomization and detection of biological compounds in plant materials. The purpose of these methods is to investigate and re-evaluate the waste and by-products of the tomato, with special attention to the lycopene content, as well as to identify the current technical barriers and possible uses in the food industry. However, challenges related to quality, economic access, industrial replication and environmental safety still exist. Key words: tomato, lycopene, extraction, efficiency, solutions, enzymes, innovative technologies, waste Abstract Tomato (Solanum lycopersicum L.) is the second most important vegetable worldwide. It is valued for its low calories and abundance of bioactive compounds. Carotenoids, especially lycopene, are very valuable compounds that it contains. Lycopene is responsible for its red hue and many health benefits. About 30% of tomatoes produced each year are lost during processing or harvesting. Extracting crucial components like lycopene from discarded vegetables, such as skin, pulp or seeds, is an efficient food processing method due to the nutritional benefits. A variety of methods have been developed to improve the randomization and detection of biological compounds in plant materials. The purpose of these methods is to investigate and re-evaluate the waste and by-products of the tomato, with special attention to the lycopene content, as well as to identify the current technical barriers and possible uses in the food industry. However, challenges related to quality, economic access, industrial replication and environmental safety still exist. Key words: tomato, lycopene, extraction, efficiency, solutions, enzymes, innovative technologies, waste /downloadfilepdf/827750