EXTENSIVE RESEARCH ON HOW EXTRACTION METHOD, HEAT TREATMENT AND THE STORAGE CONDITION AFFECT THE LYCOPENE CONTENT OF VARIOUS FOODS
Main Article Content
Keywords
Lycopene, antioxidant, extraction, thermal, storage, impact
Abstract
Lycopene is one of the main carotenoids we eat on a daily basis. Fruit variety, environmental conditions, and fruit maturity stage are the variables affecting the lycopene content. Different processing and extraction techniques can also change the amount of lycopene in different food products, which can change the biological role of lycopene. The biological purpose of lycopene is to ward off predators by drawing them in with its red and protecting tomato tissues by conjugate bonding. Furthermore, storage conditions have an impact on the lycopene content of fruits, vegetables, and their products. Innovative and practical technological solutions are needed to stabilize the lycopene content during post-harvest procedures like refrigeration, heating, extraction, and transportation. It also emphasises how storage conditions affect lycopene content and the significance of for more investigation on the matter. Thus, investigation into a number of significant variables related to the variation in lycopene content is required.
References
] A. Sass-Kiss, J. Kiss, P. Military, M. M. Creek, and M. Toth Markus, “Differences in anthocyanin and carotenoid content of fruits and vegetables,” Food Research International, vol. 38, no. 8-9, pp. 1023–1029, 2005.
[2] L. E. Ordonez-Santos and D. P. Ledezma-Realpe, “Lycopene concentration and physic-chemical properties of tropical fruits,” Food and Nutrition Sciences, vol. 04, no. 07, pp. 758–762, 2013.
[3] R. K. Toro and G. P. Savage, “Changes in major antioxidant components of tomatoes during post-harvest storage,” Food Chemistry, vol. 99, no. 4, pp. 724–727, 2006.
[4] J. Shi and M. L. Maguer, “Lycopene in tomatoes: chemical and physical properties affected by food processing,” Critical Reviews in Food Science and Nutrition, vol. 40, no. 1, pp. 1–42, 2000. Journal of Food Quality 9
[5] S. Xianquan, J. Shi, Y. Kaunda, and J. Yemini, “Stability of lycopene during food processing and storage,” Journal of Medicinal Food, vol. 8, no. 4, pp. 413–422, 2005.
[6] R. C. Ranvier, S. N. Patel, and A. K. Shoo, “Effect of different parameters on enzyme-assisted extraction of lycopene from tomato processing waste,” Food and Bioproducts Processing, vol. 91, no. 4, pp. 370–375, 2013.
[7] G. Mariana, M. J. Paragon Cast ‘on, G. Canasta et al., “Carotenoids: actual knowledge on food sources, intakes, stability and bioavailability and their protective role in humans,” Molecular Nutrition and Food Research, vol. 53, no. S2, pp. S194–S218, 2009.
[8] A. O. Omoni and R. E. Aluko, “the___14 anti-carcinogenic and anti-atherogenic effects of lycopene: a review,” Trends in Food Science and Technology, vol. 16, no. 8, pp. 344–350, 2005.
[9] R. B. Jones, “Effects of postharvest handling conditions and cooking on anthocyanin, lycopene, and glucosinolate content and bioavailability in fruits and vegetables,” New Zealand Journal of Crop and Horticultural Science, vol. 35, no. 2, pp. 219–227, 2007.
[10] K. Wu, S. J. Schwartz, E. A. Plats et al., “Variations in plasma lycopene and specific isomers over time in a cohort of US men,” the Journal of Nutrition, vol. 133, no. 6, pp. 1930–1936, 2003.
[11] C. O. Adetunji, M. Aram, A. G. Mew et al., “Biochemical and pharmacotherapeutic potentials of lycopene in drug discovery,” in Preparation of Phytopharmaceuticals for the Management of Disorders, pp. 307–360, Academic Press, Cambridge, MA, USA, 2021.
[12] Y. Li, Z. Cui, and L. Hu, “Recent technological strategies for enhancing the stability of lycopene in processing and production,” Food Chemistry, vol. 405, Article ID 134799, 2023.
[13] S. S. Jabbari, S. M. Javari, D. Denham, and S. A. Shahidi, “Changes in lycopene content and quality of tomato juice during thermal processing by a nanofluid heating medium,” Journal of Food Engineering, vol. 230, pp. 1–7, 2018.
[14] Faro, “Post-harvest management of tomato for quality and safety assurance Guidance for horticultural supply chain stakeholders,” 2018, https://www.fao.org/3/I8236EN/ i8236en.pdf.
[15] M. Al-Dairy, P. B. Path are, and R. Al-Yahyai, “Chemical and nutritional quality changes of tomato during postharvest transportation and storage,” Journal of the Saudi Society of Agricultural Sciences, vol. 20, no. 6, pp. 401–408, 2021.
[16] Y. Zhao, L. Li, S. Gao, S. Wang, X. Li, and X. Xing, “Postharvest storage properties and quality kinetic models of cherry tomatoes treated by high-voltage electrostatic Felds,” Lebensmittel-Wissenschaft and Technologies, vol. 176, Article ID 114497, 2023.
[17] M. C. Kyriako and G. Stereo, “Quality and postharvest performance of watermelon fruit in response to grafting on interspecific cucurbit rootstocks,” Journal of Food Quality, vol. 38, no. 1, pp. 21–29, 2015.
[18] J. Lade, M. J. Rodrigo, P. Cronje, and L. Zacharias, “Involvement of lycopene in the induction of tolerance to chilling injury in grapefruit,” Postharvest Biology and Technology, vol. 100, pp. 176–186, 2015.
[19] K. Munhuewyi, “Postharvest losses and changes in quality of vegetables from retail to consumer: a case study of tomato, cabbage and carrot,” Doctoral Dissertation, Stellenbosch University, Stellenbosch, South Africa, 2012.
[20] I. Fernando, J. Fee, R. Stanley, and H. Enchain, “Measurement and evaluation of the effect of vibration on fruits in transit Review,” Packaging Technology and Science, vol. 31, no. 11, pp. 723–738, 2018.
[21] C. Founds, K. Morales, M. B. P´erez-Gago, L. Palou, M. Maraschino, and A. R. Montero, “Effect of active modified atmosphere and cold storage on the postharvest quality of cherry tomatoes,” Postharvest Biology and Technology, vol. 109, pp. 73–81, 2015.
[22] G. O. Rozzi, G. D. Trencher, and A. A. Fras China, “Controlled-atmosphere storage of tomato fruit: low oxygen or elevated carbon dioxide levels alter galactosidase activity and inhibit exogenous ethylene action,” Journal of the Science of Food and Agriculture, vol. 79, no. 8, pp. 1065–1070, 1999.
[23] P. Perkins-Vizier and J. K. Collins, “Flesh quality and lycopene stability of fresh-cut watermelon,” Postharvest Biology and Technology, vol. 31, no. 2, pp. 159–166, 2004.
[24] W. Kilt, “Effects of production and processing factors on major fruit and vegetable antioxidants,” Journal of Food Science, vol. 70, no. 1, pp. R11–R19, 2005.
[25] E. C. Georgiou, C. Antoniou, I. Major et al., “Tissue specific elucidation of lycopene metabolism in commercial tomato fruit cultivars during ripening,” Scandia horticulture, vol. 284, Article ID 110144, 2021.
[26] A. Agrawal, H. Sheen, S. Agarwal, and A. V. Rao, “Lycopene content of tomato products: its stability, bioavailability and in vivo antioxidant properties,” Journal of Medicinal Food, vol. 4, no. 1, pp. 9–15, 2001.
[27] V. Lavelli and G. Giovanelli, “Evaluation of heat and oxidative damage during storage of processed tomato products. II. Study of oxidative damage indices,” Journal of the Science of Food and Agriculture, vol. 83, no. 9, pp. 966–971, 2003.
[28] W. W. Fish and A. R. Davis, “the___14 effects of frozen storage conditions on lycopene stability in watermelon tissue,” Journal of Agricultural and Food Chemistry, vol. 51, no. 12, pp. 3582–3585, 2003.
[29] L. Sansei, C. Teddies, C. Leona, and F. Cremona, “Evaluation, over time, of freezing effects on lycopene content and colour of frozen tomato products,” Industrial Conserve, vol. 79, pp. 379–395, 2004.
[30] Z. Lisiewska and W. Kmiecik, “Effect of storage period and temperature on the chemical composition and organoleptic quality of frozen tomato cubes,” Food Chemistry, vol. 70, no. 2, pp. 167–173, 2000.
[31] C. Teddies, L. Sansei, F. Cremona, and C. Leona, “Evaluation over the effects, over time, of freezing on lycopene content and on the colour of frozen pizza surfaces,” Industrial Conserve, vol. 80, pp. 235–256, 2005.
[32] M. I. Gil, E. Ague, and A. A. Kader, “Quality changes and nutrient retention in fresh-cut versus whole fruits during storage,” Journal of Agricultural and Food Chemistry, vol. 54, no. 12, pp. 4284–4296, 2006.
[33] S. K. Sharma and M. Le Maguer, “Kinetics of lycopene degradation in tomato pulp solids under different processing and storage conditions,” Food Research International, vol. 29, no. 3-4, pp. 309–315, 1996.
[34] T. Lovric, Z. Sable, and M. Bo ´ ˇsonic, “Cis-trans isomer- ´ station of lycopene and colour stability of foam—mat dried tomato powder during storage,” Journal of the Science of Food and Agriculture, vol. 21, no. 12, pp. 641–647, 1970.
[35] H. Li, J. Zhang, Y. Wang, J. Li, Y. Yang, and X. Liu, “The effects of storage conditions on lycopene content and colour of tomato hot pot sauce,” International Journal of Analytical Chemistry, vol. 2018, Article ID 1273907, 8 pages, 2018. 10 Journal of Food Quality
[36] H. Li, X. Liu, L. Yang, D. Chen, and H. Cui, “The effects of adding soybean on the quality of tomato ketchup,” Acta Horticulture, vol. 971, pp. 211–216, 2013.
[37] C. Pagane, A. Malvuccio, A. Suita et al., “Nutritional changes ` during storage in fresh-cut long storage tomato as affected by bio compostable polylactide and cellulose based packaging,” Lebensmittel-Wissenschaft and Technologies, vol. 101, pp. 618–624, 2019.
[38] I. Odriozola-Serrano, R. Soliva Fortuny, and O. Martin Belloso, “Effect of minimal processing on bioactive compounds and colour attributes of fresh-cut tomatoes,” LWT-Food Science and Technology, vol. 41, no. 2, pp. 217– 226, 2008.
[39] A. A. Abushita, H. G. Dodo, and P. A. Bias, “Change in carotenoids and antioxidant vitamins in tomato as a function of varietal and technological factors,” Journal of Agricultural and Food Chemistry, vol. 48, no. 6, pp. 2075–2081, 2000.
[40] M. I. Gil, E. Ague, and A. A. Kader, “Quality changes and nutrient retention in fresh-cut versus whole fruits during storage,” Journal of Agricultural and Food Chemistry, vol. 54, no. 12, pp. 4284–4296, 2006.
[41] N. Kumar, P. Kaur, K. Divan, and A. K. Atman, “Shelf-life prolongation of cherry tomato using magnesium hydroxide reinforced bio-Nano composite and conventional plastic films,” Journal of Food Processing and Preservation, vol. 44, no. 4, Article ID e14379, 2020.
[42] E. Mayer-Mie Bach and W. Spied, “Influenced of cold storage and blanching on the carotenoid content of Kintoki carrots,” Journal of Food Engineering, vol. 56, no. 2-3, pp. 211–213, 2003.
[43] R. Gupta, V. M. Balasubramaniam, S. J. Schwartz, and D. M. Francis, “Storage stability of lycopene in tomato juice subjected to combined Pressure− heat treatments,” Journal of Agricultural and Food Chemistry, vol. 58, no. 14, pp. 8305– 8313, 2010.
[44] T. Anguelova and J. Warthesen, “Lycopene stability in tomato powders,” Journal of Food Science, vol. 65, no. 1, pp. 67–70, 2000.
[45] A. Bhumsaidon and M. Cham Chong, “Variation of lycopene and beta-carotene contents after harvesting of gac fruit and its prediction,” Agriculture and Natural Resources, vol. 50, no. 4, pp. 257–263, 2016.
[46] R. Kaur, K. Kaur, and P. Ahluwalia, “Effect of drying temperatures and storage on chemical and bioactive attributes of dried tomato and sweet pepper,” Let, vol. 117, Article ID 108604, 2020.
[47] P. M. Bramley, “Is lycopene beneficial to human health?” Phytochemistry, vol. 54, no. 3, pp. 233–236, 2000.
[48] E. Garcia and D. M. Barrett, “Assessing lycopene content in California processing tomatoes,” Journal of Food Processing and Preservation, vol. 30, no. 1, pp. 56–70, 2006.
[49] Faro, “Production crops livestock data,” 2021, https://www. fao.org/fiesta/en/#data/QCL.
[50] F. X. Branthome, “Top 10 tomato processing countries,” Tomato News, vol. 21, 2021.
[51] M. J. Brown, M. G. Peruzzi, M. L. Nguyen et al., “Carotenoid bioavailability is higher from salads ingested with full-fat than with fat-reduced salad dressings as measured with electrochemical detection,” the___14 American Journal of Clinical Nutrition, vol. 80, no. 2, pp. 396–403, 2004.
[52] H. S. Ribera, J. M. Guerrero, K. Trivia, G. Rechkemmer, H. P. Schumann, and H. Schubert, “Cellular uptake of carotenoid-loaded oil-in-water emulsions in colon carcinoma cells in vitro,” Journal of Agricultural and Food Chemistry, vol. 54, no. 25, pp. 9366–9369, 2006.
[53] D. Hornero-Mendez and M. I. M ´ ´ınguez-Mosquera, “Bio accessibility of carotenes from carrots: Effect of cooking and addition of oil,” Innovative Food Science and Emerging Technologies, vol. 8, no. 3, pp. 407–412, 2007.
[54] T. Hue, M. G. Peruzzi, S. J. Schwartz, and M. L. Faille, “Impact of fatty acyl composition and quantity of triglycerides on bio accessibility of dietary carotenoids,” Journal of Agricultural and Food Chemistry, vol. 55, no. 22, pp. 8950–8957, 2007.
[55] J. Shi, Y. Wu, M. Bryan, and M. Le Marc, “Oxidation and isomerization of lycopene under thermal treatment and light irradiation in food processing,” Preventive Nutrition and Food Science, vol. 7, no. 2, pp. 179–183, 2002.
[56] K. Shi, T. Hu, P. Zhang et al., “Thermal conditions and active substance stability affect the isomerization and degradation of lycopene,” Food Research International, vol. 162, Article ID 111987, 2022.
[57] N. Miki and K. Alas, “Effects of heating sterilization on colour of tomato juice,” Nippon Shokuhin Kogyo Takaishi, vol. 17, no. 5, pp. 175–181, 1970.
[58] V. Dewanto, X. Wu, K. K. Adam, and R. H. Liu, “Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity,” Journal of Agricultural and Food Chemistry, vol. 50, no. 10, pp. 3010–3014, 2002.
[59] A. O. Epitope, A. I. P. Elcho, and I. D. Olubunmi, “Lycopene content in tomatoes (Lycopersicon esculentum mill): Effect of thermal heat and its health benefits,” Global Science. Books, vol. 3, no. 1, pp. 40–43, 2009.
[60] G. R. Takeoka, L. Dao, S. Flesh et al., “Processing effects on lycopene content and antioxidant activity of tomatoes,” Journal of Agricultural and Food Chemistry, vol. 49, no. 8, pp. 3713–3717, 2001.
[61] E. Capanoglu, J. Bewilder, D. Boyacioglu, R. Hall, and R. De Voss, “Changes in antioxidant and metabolite profiles during production of tomato paste,” Journal of Agricultural and Food Chemistry, vol. 56, no. 3, pp. 964–973, 2008.
[62] R. Y. Chen, J. J. Wu, M. J. Tsai, and M. S. Liu, “Effect of storage and thermal treatment on the antioxidant activity of tomato fruits,” Taiwan None Hague Yu Shipping Kxoe, vol. 38, pp. 353–360, 2000.
[63] C. H. Chang, H. Y. Lin, C. Y. Chang, and Y. C. Liu, “Comparisons on the antioxidant properties of fresh, freeze-dried and hot-air-dried tomatoes,” Journal of Food Engineering, vol. 77, no. 3, pp. 478–485, 2006.
[64] F. Khachik, M. B. Golgi, G. R. Beecher et al., “Effect of food preparation on qualitative and quantitative distribution of major carotenoid constituents of tomatoes and several green vegetables,” Journal of Agricultural and Food Chemistry, vol. 40, no. 3, pp. 390–398, 1992.
[65] C. Seybold, K. Froehlich, R. Kitsch, K. Otto, and V. B ¨ ohm, ¨ “Changes in contents of carotenoids and vitamin E during tomato processing,” Journal of Agricultural and Food Chemistry, vol. 52, no. 23, pp. 7005–7010, 2004.
[66] E. Sahlin, G. P. Savage, and C. E. Lister, “Investigation of the antioxidant properties of tomatoes after processing,” Journal of Food Composition and Analysis, vol. 17, no. 5, pp. 635–647, 2004.
[67] G. Graziani, R. Penrice, S. Languish, P. Vitaglione, M. Anise, and V. Fogliano, “Effect of peeling and heating on carotenoid content and antioxidant activity of tomato and tomato virgin olive oil systems,” European Food Research and Technology, vol. 216, no. 2, pp. 116–121, 2003. Journal of Food Quality 11
[68] R. Re, P. M. Bramley, and C. Rice-Evans, “Effects of food processing on flavonoids and lycopene status in a Mediterranean tomato variety,” Free Radical Research, vol. 36, no. 7, pp. 803–810, 2002.
[69] C. Sanchez-Moreno, L. Plaza, B. de Ancon, and M. P. Cano, ´ “Nutritional characterisation of commercial traditional pasteurised tomato juices: carotenoids, vitamin C and radical-scavenging capacity,” Food Chemistry, vol. 98, no. 4, pp. 749–756, 2006.
[70] K. Axe, E. Mayer-Mie Bach, B. Link, H. Schumann, and H. Schubert, “Stability of lycopene in oil-in-water emulsions,” Engineering in Life Sciences, vol. 3, no. 4, pp. 199–201, 2003.
[71] M. Paula and D. Rodriguez Amaya, “Changes in individual carotenoids and vitamin-c on processing and storage of guava juice,” Acta Aliment aria, vol. 16, no. 3, pp. 209–216, 1987.
[72] Q. Xu, I. Adjani, and B. Reus, “Effect of processing methods on the quality of tomato products,” Food and Nutrition Sciences, vol. 09, no. 02, pp. 86–98, 2018.
[73] D. P. S. Oberoi and D. S. Sogi, “Effect of drying methods and maltodextrin concentration on pigment content of watermelon juice powder,” Journal of Food Engineering, vol. 165, pp. 172–178, 2015.
[2] L. E. Ordonez-Santos and D. P. Ledezma-Realpe, “Lycopene concentration and physic-chemical properties of tropical fruits,” Food and Nutrition Sciences, vol. 04, no. 07, pp. 758–762, 2013.
[3] R. K. Toro and G. P. Savage, “Changes in major antioxidant components of tomatoes during post-harvest storage,” Food Chemistry, vol. 99, no. 4, pp. 724–727, 2006.
[4] J. Shi and M. L. Maguer, “Lycopene in tomatoes: chemical and physical properties affected by food processing,” Critical Reviews in Food Science and Nutrition, vol. 40, no. 1, pp. 1–42, 2000. Journal of Food Quality 9
[5] S. Xianquan, J. Shi, Y. Kaunda, and J. Yemini, “Stability of lycopene during food processing and storage,” Journal of Medicinal Food, vol. 8, no. 4, pp. 413–422, 2005.
[6] R. C. Ranvier, S. N. Patel, and A. K. Shoo, “Effect of different parameters on enzyme-assisted extraction of lycopene from tomato processing waste,” Food and Bioproducts Processing, vol. 91, no. 4, pp. 370–375, 2013.
[7] G. Mariana, M. J. Paragon Cast ‘on, G. Canasta et al., “Carotenoids: actual knowledge on food sources, intakes, stability and bioavailability and their protective role in humans,” Molecular Nutrition and Food Research, vol. 53, no. S2, pp. S194–S218, 2009.
[8] A. O. Omoni and R. E. Aluko, “the___14 anti-carcinogenic and anti-atherogenic effects of lycopene: a review,” Trends in Food Science and Technology, vol. 16, no. 8, pp. 344–350, 2005.
[9] R. B. Jones, “Effects of postharvest handling conditions and cooking on anthocyanin, lycopene, and glucosinolate content and bioavailability in fruits and vegetables,” New Zealand Journal of Crop and Horticultural Science, vol. 35, no. 2, pp. 219–227, 2007.
[10] K. Wu, S. J. Schwartz, E. A. Plats et al., “Variations in plasma lycopene and specific isomers over time in a cohort of US men,” the Journal of Nutrition, vol. 133, no. 6, pp. 1930–1936, 2003.
[11] C. O. Adetunji, M. Aram, A. G. Mew et al., “Biochemical and pharmacotherapeutic potentials of lycopene in drug discovery,” in Preparation of Phytopharmaceuticals for the Management of Disorders, pp. 307–360, Academic Press, Cambridge, MA, USA, 2021.
[12] Y. Li, Z. Cui, and L. Hu, “Recent technological strategies for enhancing the stability of lycopene in processing and production,” Food Chemistry, vol. 405, Article ID 134799, 2023.
[13] S. S. Jabbari, S. M. Javari, D. Denham, and S. A. Shahidi, “Changes in lycopene content and quality of tomato juice during thermal processing by a nanofluid heating medium,” Journal of Food Engineering, vol. 230, pp. 1–7, 2018.
[14] Faro, “Post-harvest management of tomato for quality and safety assurance Guidance for horticultural supply chain stakeholders,” 2018, https://www.fao.org/3/I8236EN/ i8236en.pdf.
[15] M. Al-Dairy, P. B. Path are, and R. Al-Yahyai, “Chemical and nutritional quality changes of tomato during postharvest transportation and storage,” Journal of the Saudi Society of Agricultural Sciences, vol. 20, no. 6, pp. 401–408, 2021.
[16] Y. Zhao, L. Li, S. Gao, S. Wang, X. Li, and X. Xing, “Postharvest storage properties and quality kinetic models of cherry tomatoes treated by high-voltage electrostatic Felds,” Lebensmittel-Wissenschaft and Technologies, vol. 176, Article ID 114497, 2023.
[17] M. C. Kyriako and G. Stereo, “Quality and postharvest performance of watermelon fruit in response to grafting on interspecific cucurbit rootstocks,” Journal of Food Quality, vol. 38, no. 1, pp. 21–29, 2015.
[18] J. Lade, M. J. Rodrigo, P. Cronje, and L. Zacharias, “Involvement of lycopene in the induction of tolerance to chilling injury in grapefruit,” Postharvest Biology and Technology, vol. 100, pp. 176–186, 2015.
[19] K. Munhuewyi, “Postharvest losses and changes in quality of vegetables from retail to consumer: a case study of tomato, cabbage and carrot,” Doctoral Dissertation, Stellenbosch University, Stellenbosch, South Africa, 2012.
[20] I. Fernando, J. Fee, R. Stanley, and H. Enchain, “Measurement and evaluation of the effect of vibration on fruits in transit Review,” Packaging Technology and Science, vol. 31, no. 11, pp. 723–738, 2018.
[21] C. Founds, K. Morales, M. B. P´erez-Gago, L. Palou, M. Maraschino, and A. R. Montero, “Effect of active modified atmosphere and cold storage on the postharvest quality of cherry tomatoes,” Postharvest Biology and Technology, vol. 109, pp. 73–81, 2015.
[22] G. O. Rozzi, G. D. Trencher, and A. A. Fras China, “Controlled-atmosphere storage of tomato fruit: low oxygen or elevated carbon dioxide levels alter galactosidase activity and inhibit exogenous ethylene action,” Journal of the Science of Food and Agriculture, vol. 79, no. 8, pp. 1065–1070, 1999.
[23] P. Perkins-Vizier and J. K. Collins, “Flesh quality and lycopene stability of fresh-cut watermelon,” Postharvest Biology and Technology, vol. 31, no. 2, pp. 159–166, 2004.
[24] W. Kilt, “Effects of production and processing factors on major fruit and vegetable antioxidants,” Journal of Food Science, vol. 70, no. 1, pp. R11–R19, 2005.
[25] E. C. Georgiou, C. Antoniou, I. Major et al., “Tissue specific elucidation of lycopene metabolism in commercial tomato fruit cultivars during ripening,” Scandia horticulture, vol. 284, Article ID 110144, 2021.
[26] A. Agrawal, H. Sheen, S. Agarwal, and A. V. Rao, “Lycopene content of tomato products: its stability, bioavailability and in vivo antioxidant properties,” Journal of Medicinal Food, vol. 4, no. 1, pp. 9–15, 2001.
[27] V. Lavelli and G. Giovanelli, “Evaluation of heat and oxidative damage during storage of processed tomato products. II. Study of oxidative damage indices,” Journal of the Science of Food and Agriculture, vol. 83, no. 9, pp. 966–971, 2003.
[28] W. W. Fish and A. R. Davis, “the___14 effects of frozen storage conditions on lycopene stability in watermelon tissue,” Journal of Agricultural and Food Chemistry, vol. 51, no. 12, pp. 3582–3585, 2003.
[29] L. Sansei, C. Teddies, C. Leona, and F. Cremona, “Evaluation, over time, of freezing effects on lycopene content and colour of frozen tomato products,” Industrial Conserve, vol. 79, pp. 379–395, 2004.
[30] Z. Lisiewska and W. Kmiecik, “Effect of storage period and temperature on the chemical composition and organoleptic quality of frozen tomato cubes,” Food Chemistry, vol. 70, no. 2, pp. 167–173, 2000.
[31] C. Teddies, L. Sansei, F. Cremona, and C. Leona, “Evaluation over the effects, over time, of freezing on lycopene content and on the colour of frozen pizza surfaces,” Industrial Conserve, vol. 80, pp. 235–256, 2005.
[32] M. I. Gil, E. Ague, and A. A. Kader, “Quality changes and nutrient retention in fresh-cut versus whole fruits during storage,” Journal of Agricultural and Food Chemistry, vol. 54, no. 12, pp. 4284–4296, 2006.
[33] S. K. Sharma and M. Le Maguer, “Kinetics of lycopene degradation in tomato pulp solids under different processing and storage conditions,” Food Research International, vol. 29, no. 3-4, pp. 309–315, 1996.
[34] T. Lovric, Z. Sable, and M. Bo ´ ˇsonic, “Cis-trans isomer- ´ station of lycopene and colour stability of foam—mat dried tomato powder during storage,” Journal of the Science of Food and Agriculture, vol. 21, no. 12, pp. 641–647, 1970.
[35] H. Li, J. Zhang, Y. Wang, J. Li, Y. Yang, and X. Liu, “The effects of storage conditions on lycopene content and colour of tomato hot pot sauce,” International Journal of Analytical Chemistry, vol. 2018, Article ID 1273907, 8 pages, 2018. 10 Journal of Food Quality
[36] H. Li, X. Liu, L. Yang, D. Chen, and H. Cui, “The effects of adding soybean on the quality of tomato ketchup,” Acta Horticulture, vol. 971, pp. 211–216, 2013.
[37] C. Pagane, A. Malvuccio, A. Suita et al., “Nutritional changes ` during storage in fresh-cut long storage tomato as affected by bio compostable polylactide and cellulose based packaging,” Lebensmittel-Wissenschaft and Technologies, vol. 101, pp. 618–624, 2019.
[38] I. Odriozola-Serrano, R. Soliva Fortuny, and O. Martin Belloso, “Effect of minimal processing on bioactive compounds and colour attributes of fresh-cut tomatoes,” LWT-Food Science and Technology, vol. 41, no. 2, pp. 217– 226, 2008.
[39] A. A. Abushita, H. G. Dodo, and P. A. Bias, “Change in carotenoids and antioxidant vitamins in tomato as a function of varietal and technological factors,” Journal of Agricultural and Food Chemistry, vol. 48, no. 6, pp. 2075–2081, 2000.
[40] M. I. Gil, E. Ague, and A. A. Kader, “Quality changes and nutrient retention in fresh-cut versus whole fruits during storage,” Journal of Agricultural and Food Chemistry, vol. 54, no. 12, pp. 4284–4296, 2006.
[41] N. Kumar, P. Kaur, K. Divan, and A. K. Atman, “Shelf-life prolongation of cherry tomato using magnesium hydroxide reinforced bio-Nano composite and conventional plastic films,” Journal of Food Processing and Preservation, vol. 44, no. 4, Article ID e14379, 2020.
[42] E. Mayer-Mie Bach and W. Spied, “Influenced of cold storage and blanching on the carotenoid content of Kintoki carrots,” Journal of Food Engineering, vol. 56, no. 2-3, pp. 211–213, 2003.
[43] R. Gupta, V. M. Balasubramaniam, S. J. Schwartz, and D. M. Francis, “Storage stability of lycopene in tomato juice subjected to combined Pressure− heat treatments,” Journal of Agricultural and Food Chemistry, vol. 58, no. 14, pp. 8305– 8313, 2010.
[44] T. Anguelova and J. Warthesen, “Lycopene stability in tomato powders,” Journal of Food Science, vol. 65, no. 1, pp. 67–70, 2000.
[45] A. Bhumsaidon and M. Cham Chong, “Variation of lycopene and beta-carotene contents after harvesting of gac fruit and its prediction,” Agriculture and Natural Resources, vol. 50, no. 4, pp. 257–263, 2016.
[46] R. Kaur, K. Kaur, and P. Ahluwalia, “Effect of drying temperatures and storage on chemical and bioactive attributes of dried tomato and sweet pepper,” Let, vol. 117, Article ID 108604, 2020.
[47] P. M. Bramley, “Is lycopene beneficial to human health?” Phytochemistry, vol. 54, no. 3, pp. 233–236, 2000.
[48] E. Garcia and D. M. Barrett, “Assessing lycopene content in California processing tomatoes,” Journal of Food Processing and Preservation, vol. 30, no. 1, pp. 56–70, 2006.
[49] Faro, “Production crops livestock data,” 2021, https://www. fao.org/fiesta/en/#data/QCL.
[50] F. X. Branthome, “Top 10 tomato processing countries,” Tomato News, vol. 21, 2021.
[51] M. J. Brown, M. G. Peruzzi, M. L. Nguyen et al., “Carotenoid bioavailability is higher from salads ingested with full-fat than with fat-reduced salad dressings as measured with electrochemical detection,” the___14 American Journal of Clinical Nutrition, vol. 80, no. 2, pp. 396–403, 2004.
[52] H. S. Ribera, J. M. Guerrero, K. Trivia, G. Rechkemmer, H. P. Schumann, and H. Schubert, “Cellular uptake of carotenoid-loaded oil-in-water emulsions in colon carcinoma cells in vitro,” Journal of Agricultural and Food Chemistry, vol. 54, no. 25, pp. 9366–9369, 2006.
[53] D. Hornero-Mendez and M. I. M ´ ´ınguez-Mosquera, “Bio accessibility of carotenes from carrots: Effect of cooking and addition of oil,” Innovative Food Science and Emerging Technologies, vol. 8, no. 3, pp. 407–412, 2007.
[54] T. Hue, M. G. Peruzzi, S. J. Schwartz, and M. L. Faille, “Impact of fatty acyl composition and quantity of triglycerides on bio accessibility of dietary carotenoids,” Journal of Agricultural and Food Chemistry, vol. 55, no. 22, pp. 8950–8957, 2007.
[55] J. Shi, Y. Wu, M. Bryan, and M. Le Marc, “Oxidation and isomerization of lycopene under thermal treatment and light irradiation in food processing,” Preventive Nutrition and Food Science, vol. 7, no. 2, pp. 179–183, 2002.
[56] K. Shi, T. Hu, P. Zhang et al., “Thermal conditions and active substance stability affect the isomerization and degradation of lycopene,” Food Research International, vol. 162, Article ID 111987, 2022.
[57] N. Miki and K. Alas, “Effects of heating sterilization on colour of tomato juice,” Nippon Shokuhin Kogyo Takaishi, vol. 17, no. 5, pp. 175–181, 1970.
[58] V. Dewanto, X. Wu, K. K. Adam, and R. H. Liu, “Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity,” Journal of Agricultural and Food Chemistry, vol. 50, no. 10, pp. 3010–3014, 2002.
[59] A. O. Epitope, A. I. P. Elcho, and I. D. Olubunmi, “Lycopene content in tomatoes (Lycopersicon esculentum mill): Effect of thermal heat and its health benefits,” Global Science. Books, vol. 3, no. 1, pp. 40–43, 2009.
[60] G. R. Takeoka, L. Dao, S. Flesh et al., “Processing effects on lycopene content and antioxidant activity of tomatoes,” Journal of Agricultural and Food Chemistry, vol. 49, no. 8, pp. 3713–3717, 2001.
[61] E. Capanoglu, J. Bewilder, D. Boyacioglu, R. Hall, and R. De Voss, “Changes in antioxidant and metabolite profiles during production of tomato paste,” Journal of Agricultural and Food Chemistry, vol. 56, no. 3, pp. 964–973, 2008.
[62] R. Y. Chen, J. J. Wu, M. J. Tsai, and M. S. Liu, “Effect of storage and thermal treatment on the antioxidant activity of tomato fruits,” Taiwan None Hague Yu Shipping Kxoe, vol. 38, pp. 353–360, 2000.
[63] C. H. Chang, H. Y. Lin, C. Y. Chang, and Y. C. Liu, “Comparisons on the antioxidant properties of fresh, freeze-dried and hot-air-dried tomatoes,” Journal of Food Engineering, vol. 77, no. 3, pp. 478–485, 2006.
[64] F. Khachik, M. B. Golgi, G. R. Beecher et al., “Effect of food preparation on qualitative and quantitative distribution of major carotenoid constituents of tomatoes and several green vegetables,” Journal of Agricultural and Food Chemistry, vol. 40, no. 3, pp. 390–398, 1992.
[65] C. Seybold, K. Froehlich, R. Kitsch, K. Otto, and V. B ¨ ohm, ¨ “Changes in contents of carotenoids and vitamin E during tomato processing,” Journal of Agricultural and Food Chemistry, vol. 52, no. 23, pp. 7005–7010, 2004.
[66] E. Sahlin, G. P. Savage, and C. E. Lister, “Investigation of the antioxidant properties of tomatoes after processing,” Journal of Food Composition and Analysis, vol. 17, no. 5, pp. 635–647, 2004.
[67] G. Graziani, R. Penrice, S. Languish, P. Vitaglione, M. Anise, and V. Fogliano, “Effect of peeling and heating on carotenoid content and antioxidant activity of tomato and tomato virgin olive oil systems,” European Food Research and Technology, vol. 216, no. 2, pp. 116–121, 2003. Journal of Food Quality 11
[68] R. Re, P. M. Bramley, and C. Rice-Evans, “Effects of food processing on flavonoids and lycopene status in a Mediterranean tomato variety,” Free Radical Research, vol. 36, no. 7, pp. 803–810, 2002.
[69] C. Sanchez-Moreno, L. Plaza, B. de Ancon, and M. P. Cano, ´ “Nutritional characterisation of commercial traditional pasteurised tomato juices: carotenoids, vitamin C and radical-scavenging capacity,” Food Chemistry, vol. 98, no. 4, pp. 749–756, 2006.
[70] K. Axe, E. Mayer-Mie Bach, B. Link, H. Schumann, and H. Schubert, “Stability of lycopene in oil-in-water emulsions,” Engineering in Life Sciences, vol. 3, no. 4, pp. 199–201, 2003.
[71] M. Paula and D. Rodriguez Amaya, “Changes in individual carotenoids and vitamin-c on processing and storage of guava juice,” Acta Aliment aria, vol. 16, no. 3, pp. 209–216, 1987.
[72] Q. Xu, I. Adjani, and B. Reus, “Effect of processing methods on the quality of tomato products,” Food and Nutrition Sciences, vol. 09, no. 02, pp. 86–98, 2018.
[73] D. P. S. Oberoi and D. S. Sogi, “Effect of drying methods and maltodextrin concentration on pigment content of watermelon juice powder,” Journal of Food Engineering, vol. 165, pp. 172–178, 2015.
Article Sidebar
Published
Jan 25, 2024
Article Details
How to Cite
Joykishan Sharma Hanjabam, Maharabam Anandi Devi, Soibam Giri Singh, Nidhi Brahmacharimayum, Oinam Sangita Devi, & Moirangthem. (2024). EXTENSIVE RESEARCH ON HOW EXTRACTION METHOD, HEAT TREATMENT AND THE STORAGE CONDITION AFFECT THE LYCOPENE CONTENT OF VARIOUS FOODS. Journal of Population Therapeutics and Clinical Pharmacology, 31(1), 1467–1493. https://doi.org/10.53555/jptcp.v31i1.4199
Section
Articles
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
All articles published in JPTCP are licensed under Copyright Creative Commons Attribution-NonCommercial 4.0 International License.
Author Biographies
Joykishan Sharma Hanjabam
Spice Research Association of India, Guwahati-781003, India
Maharabam Anandi Devi
Department of Biochemistry, Manipur University, Imphal-795003, India
Soibam Giri Singh
Principal, YK College, Wangjing, Manipur, India
Nidhi Brahmacharimayum
Department of Biotechnology, Manipur University, Imphal, India
Oinam Sangita Devi
Department of Biochemistry, Manipur University, Imphal India
Moirangthem
Department of Biochemistry, Manipur University, Imphal India