Targeted delivery of bio-synthetic lycopene by the bacterial carrier
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Bacterial conjugation
Lycopene has very strong anti-oxidant ability, and can efficiently reduce the risk of many cancers,cardiovascular diseases,which makes lycopene well investigated.Due to its highly unsaturated structure,lycopene is easily degraded and isomerized.This paper reviewed recent researches on the stability of lycopene to heat,light,oxygen,and some additives.Microencapsulation of lycopene to improve lycopene stability was also mentioned.
Heat stability
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Bacterial conjugation
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1,5-Dihydroxyiridanyl-lycopene was isolated from tomato puree. The oxidation of lycopene by hydrogen peroxide also afforded 1,5-dihydroxyiridanyl-lycopene, in addition to lycopene-1,2-epoxide and 1,5-epoxyiridanyl-lycopene. A reaction pathway for this dihydroxy compound is proposed.
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Phytoene
Health Benefits
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Lycopene is one of the famous ingredients in tomatoes, because of its important role as a potent anti-oxidant. Besides being consumed as fresh fruit, tomato paste can be combined with probiotic fermented milk to increase its health benefits. Probiotics are lactic acid bacteria (LAB), which when consumed in sufficient quantities will benefit health. Probiotic fermented milk is reported to have various properties including anti-microbial, antioxidant, immunomodulatory and anti-cancer, so the combination with tomato paste is expected to increase its benefits for health. This research aimed to study the effect of probiotic fermented milk on the content of tomato paste lycopene. Lactobacillus acidophillus, Lactobacillus bulgaricus, and Lactobacillus casei were used as mixed probiotic cultures. It was found that at the ratio of 2:8 for the LAB fermented milk and tomato paste, the highest lycopene drive was obtained by spectrophotometric measurement at 663, 645, 505, and 453 nm. Determination of the lycopene content was performed according to the Nagata and Yamashita simple methods. In addition, the lycopene content in the LAB fermented milk-tomato paste was greater than the content in the tomato paste without fermented milk addition and was tested stable after storage for 14 days.
Lactobacillus casei
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The color of red tomatoes (Solanum lycopersicum L.) is mostly from the carotenoid pigment lycopene, which is of interest to consumers and the tomato industry because of its purported protective effects against diabetes, cardiovascular events, and some cancers. Lycopene content was measured in at least 179 tomato lines with pink, red, and dark red fruit derived from a diverse genetic background to determine the level of variation for lycopene and to develop prediction models. Two methods (Tomato Analyzer or DigiEye) for quantifying total lycopene and to develop prediction models were tested on tomato fruit to find a high throughput lycopene measurement system suitable for screening hundreds of lines in a breeding program. The tomato lycopene content ranged from 28 to 133 mg•kg−1 of tomato sample, indicating a wide variation in the set of tomato lines. Using this variation, lycopene prediction models were developed. Though a single equation could not be developed using data from the DigiEye or Tomato Analyzer to predict lycopene content of tomato fruit, individual equations within color groups proved useful in predicting lycopene content (r = 0.77, P < 0.05). Our data indicate that rapid analysis of tomato fruit, kept relatively intact, can be done to accurately predict lycopene content in a wide range of fruit colors.
Absorbance
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Lycopene is the principle pigment found in the majority of the red fruits and vegetables. It is rich in so many medicinal properties. Tomato and its processed products are also a good source of lycopene. Around 85% lycopene is found in tomato and its processed products. The bright red, eye catching hue of ripen tomato is a gift of this lycopene to the tomato.The growing demand of lycopene results in the major production of its products. Processing temperatures leads to the decreased quality of the lycopene in the final product. Isomerization and oxidation are mainly responsible for this. So, a proper processing time and temperature is needed which will deliver the lycopene in its full potential form to the consumers.
Hue
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