Stability of Lycopene in Oil‐in‐Water Emulsions

Abstract

Lycopene can be dissolved within the oil phase of oil‐in‐water emulsions to increase bioavailability in water‐dispersible systems. It is sensitive to oxidative conditions and easily undergoes isomerization at high temperatures. Degradation kinetics and isomerization of lycopene in oil‐in‐water‐emulsions were investigated as a function of thermal treatment and oxygen content. Lycopene degradation was found to follow a first‐order kinetics and rate constants were determined. Higher temperatures are directly correlated with increasing lycopene losses. Moreover, thermal treatment leads to a significant decrease of the concentrations of all‐trans and 13‐cis isomer, while the concentration of the 9‐cis isomer increased. Oxygen‐free conditions reduce lycopene losses significantly.

Thermal processing of carrots: Lycopene stability and isomerisation with regard to antioxidant potential

“…These results are in accordance with the thermal effects reported earlier for oil-in-water emulsions containing lycopene incubated at temperatures between 5 and 90°C under oxygen exclusion (Ax et al, 2003). During incubation at 90°C the initial 9-cis-lycopene content of the emulsions raised to 150% within 7 h, while 50% of the 13-cis-lycopene was degraded.…”

Optimisation of biological and physical parameters for lycopene supercritical CO2 extraction from ordinary and high-pigment tomato cultivars

“…The solubility of lycopene in vegetable oil is about 0.2 g L −1 at room temperature, 53,54 but it clearly rises with increasing oil temperature. 55 Thus the addition of an oil as cosolvent may contribute to enhancement of the recovery efficiency by increasing (a) the solubility of the analyte in the supercritical fluid and (b) the fluid flow rate of the lycopene through the tomato matrix and pipeline. In a previous study the best physical operating conditions for lycopene extraction were established as a pressure of 450 bar, a temperature of 65-70…”

The Use of Tomato Powder Fermented with Pediococcus pentosaceus and Lactobacillus sakei for the Ready-to-Cook Minced Meat Product Quality Improvement

“…Lycopene may isomerise to mono-or poly-cis forms in the presence of heat or fat, or during dehydration. Heat treatment of oil-rich meat products supplemented with tomatoes could increase lycopene losses due to the heat treatment in the fat-water emulsion (38,39).…”