ABSTRACT
Lycopene is a natural pigment that contributes red color to fruits and vegetables. There are numerous epidemiological studies which have showed lycopenes possess strong antioxidant to provide protection against a broad range of chronic diseases and cancers, such as cardiovascular disease, hypertension, atherosclerosis, prostate cancer, lung cancer, and diabetes among others (Micozzi et al., 1990; Kohlmeier et al., 1997; Campbell et al., 2004; Etminan et al., 2004; Kun et al., 2006; Kong et al., 2010; Ried and Fakler, 2011; Ankita et al., 2012). Therefore, the content and stability of lycopene in food has taken on added importance. Lycopene is a lipophilic compound, and belongs to the family of carotenoids. Moreover, among carotenoids, the quenching constant of lycopene was found to be more than double that of β-carotene and 10 times more than that of α-tocopherol, which makes its presence in the diet of considerable interest (Böhm et al., 2001; Cao-Hoang et al., 2011). Levy et al. (1995)
CONTENTS
20.1 Introduction ................................................................................................609 20.2 Physical and Chemical Properties of Lycopene .................................... 611 20.3 Lycopene Degradation during Processing ............................................. 613
20.3.1 Effect of Temperature on Lycopene Degradation ..................... 614 20.3.2 Effect of Light-Irradiation on Lycopene Degradation .............. 619 20.3.3 Effect of Oxygen on Lycopene Degradation .............................. 620
20.4 Lycopene Isomerization in Food Processing ......................................... 623 20.5 Synergistic Effects ...................................................................................... 627 20.6 Stabilization Technologies of Lycopene ..................................................630 20.7 Summary ..................................................................................................... 631 References .............................................................................................................633
