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Chemical Stability of Lycopene in Processed Products: A Review of the Effects of Processing Methods and Modern Preservation Strategies

2019; American Chemical Society; Volume: 68; Issue: 3 Linguagem: Inglês

10.1021/acs.jafc.9b06669

1520-5118

Ramesh Kumar Saini, Alaa El‐Din A. Bekhit, Shahin Roohinejad, Kannan R. R. Rengasamy, Young‐Soo Keum,

Biochemical Analysis and Sensing Techniques

Lycopene, one of the most dominant carotenoids in a person's diet, is a well-known natural compound that has protective effects against chronic diseases. Industrial and domestic processing and storage conditions significantly influence retention and isomerization of lycopene; thus, in recent years, great attention has been given for their preservative effects of lycopene. This review highlights recent strategies that have been developed to preserve lycopene in processed products, especially in tomato pulp, puree, paste, and juice. The key factors influencing lycopene degradation and isomerization, such as ingredients and intensity of thermal treatments, are also discussed. Special attention was paid to the crystalline structures of lycopene which facilitate its resistance to degradation and isomerization. Emerging non-thermal processing methods, such as ultrasound and high-pressure processing (HPP), are critically evaluated for their preservation of thermo-labile compounds. Novel trends to improve lycopene stability by micro- and nanoencapsulation and addition of antioxidants are also included to examine their efficacy to protect against light, heat, oxygen, and other oxidative processes. Finally, recommended processing and storage conditions are discussed to provide strategies to retain the highest possible amount of bioactive lycopene until consumption.