EXTENSIVE RESEARCH ON HOW EXTRACTION METHOD, HEAT TREATMENT AND THE STORAGE CONDITION AFFECT THE LYCOPENE CONTENT OF VARIOUS FOODS

Main Article Content

Joykishan Sharma Hanjabam
Maharabam Anandi Devi
Soibam Giri Singh
Nidhi Brahmacharimayum
Oinam Sangita Devi
Moirangthem

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.

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