Using of lycopene, a tomato carotenoid, as a natural colorant and antioxidant at functional food production

In this study, ice cream was produced by using lycopene, a tomato careteonoid, at different concentrations. Industrial process parameters were used in sample preparation. Lycopene content by HPLC, color values by CIE Lab method and antioxidant activity by DPPH method were analysed on 0, 7, 14 and 21. days of storage of samples. Lycopene loss during production was at high level, whereas lycopene was more stable during storage than production. Suitability of lycopene as a natural colourant in ice cream was determined. Ice cream samples gained antioxidant activity by using of lycopene but this activity was not found stable during their storage period. Reason of lycopene loss during production was also investigated and ice cream samples containing lycopene were produced without over run process by using same parameters, materials and equipment. Lycopene loss rate was determined as slower than the first stage of the study had.