Development and physicochemical evaluation of a biologically active additive based on powders of melons and vegetables

Authors

  • Gulzhan Zhumaliyeva LLP Kazakh Research Institute of Processing and Food Industry, Gagarin Ave., 238 G., 050060, Almaty, Kazakhstan, candidate of technical sciences, associate professor, Tel.: +77017264795 Author https://orcid.org/0000-0002-5028-465X
  • Gulmira Kenenbay LLP Kazakh Research Institute of Processing and Food Industry, Gagarin Ave., 238 G., 050060, Almaty, Kazakhstan, candidate of technical sciences, associate professor, Tel.: +7702320585 Author https://orcid.org/0000-0002-8332-8102
  • Urishbay Chomanov LLP Kazakh Research Institute of Processing and Food Industry, Gagarin Ave., 238 G., 050060, Almaty, Kazakhstan, doctor of technical science, professor, Tel.: + 7017884556 Author https://orcid.org/0000-0002-5594-8216
  • Assiya Shoman LLP Kazakh Research Institute of Processing and Food Industry, Gagarin Ave., 238 G., 050060, Almaty, Kazakhstan, master of technical sciences, Tel.: +77087077726 Author https://orcid.org/0000-0003-2415-8112
  • Ainel Baizakova LLP Kazakh Research Institute of Processing and Food Industry, Gagarin Ave., 238 G., 050060, Almaty, Kazakhstan, master of natural sciences, Tel.: +77753494189 Author https://orcid.org/0009-0000-0236-720X

DOI:

https://doi.org/10.5219/scifood.72

Keywords:

lycopene, tomato powder, watermelon powder, extraction, food additive

Abstract

Tomato and watermelon powders are promising sources of functional ingredients containing lycopene, citrulline, vitamins, and minerals. Due to their antioxidant, anti-inflammatory, and cardioprotective properties, they are considered valuable for the prevention of cardiovascular and oncological diseases and for supporting general health. Lycopene is recognized as one of the most effective natural antioxidants and is actively studied in the context of chronic disease prevention. The objective of this controlled experimental study was to develop a lycopene-enriched dietary supplement (DS) using local varieties of tomatoes and watermelons, combined with auxiliary ingredients to enhance bioavailability and consumer properties. For lycopene extraction, tomatoes and watermelons were subjected to infrared drying at 50–60 °C until a residual moisture of 10–13 %, followed by hexane extraction (raw material: solvent ratio 1:5) at 40 °C for 45 min. The developed supplement included lycopene, pumpkin seed powder, safflower oil, tomato powder, and watermelon powder. Five formulations were tested, with experimental units randomly allocated to recipes for organoleptic evaluation. Sensory analysis identified the formulation with the ratio 1:3:1:8:7 as the most preferred. This composition was further characterized for its chemical profile, including dietary fiber, ash, protein, fat, carbohydrates, vitamins, water- and fat-soluble antioxidants, and trace elements. The results confirmed that the selected formulation combines high antioxidant potential with balanced nutritional composition and acceptable sensory quality. These findings support the feasibility of producing lycopene-based functional foods and dietary supplements from local plant resources in Kazakhstan, thereby contributing to population health and the development of innovative agri-food technologies. This study was conducted within the framework of the project “Development of technology for the production of biologically active supplements of functional purpose with low cost and high quality indicators for the prevention of oncological diseases” (scientific-technical program BR22886613), funded under budget program 267, subprogram 101, Ministry of Agriculture of the Republic of Kazakhstan (2024–2026).

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Published

2025-10-28

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Vol. 19 (2025): Scifood - articles in press

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Copyright (c) 2025 Gulzhan Zhumaliyeva, Gulmira Kenenbay, Urishbay Chomanov, Assiya Shoman, Ainel Baizakova (Author)

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Development and physicochemical evaluation of a biologically active additive based on powders of melons and vegetables. (2025). Scifood, 19, 580-595. https://doi.org/10.5219/scifood.72

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