Extraction and preservation of lycopene: A review of the advancements offered by the value chain of nanotechnology

Angélica Serpa Guerra, Catalina Gómez Hoyos, Carlos Molina-Ramírez, Jorge Velásquez-Cock, Lina Vélez, Piedad Gañán, Arantxa Eceiza, H. Douglas Goff, Robin Zuluaga

    Resultado de la investigación: Contribución a una revistaArtículo de revisiónrevisión exhaustiva

    2 Citas (Scopus)

    Resumen

    The chemical structure of lycopene has been associated with significant health benefits as an antioxidant, resulting in promising applications as a food additive. However, lycopene is susceptible to chemical changes, such as isomerization and decomposition, when exposed to light and high temperatures. Therefore, lycopene stability during its isolation, food processing, and storage has sparked interest. Isolation includes the extraction of lycopene from vegetable cells by various means and its preservation to protect the biocompound from decomposition. This review explores opportunities to improve lycopene extraction and preservation through the nanotechnology value chain, a framework introduced in 2004. The nanotools explored to extract lycopene are techniques already used in the food industry, such as high-pressure homogenization and microfluidization, which allow the use of food-grade solvents, such as edible oils. Lycopene in oil can be protected by a Pickering emulsion or nanoemulsion, developed with the same nanotools used in lycopene extraction.

    Idioma originalInglés
    Páginas (desde-hasta)1120-1140
    Número de páginas21
    PublicaciónTrends in Food Science and Technology
    Volumen116
    DOI
    EstadoPublicada - oct. 2021

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    © 2021 Elsevier Ltd

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