The DOI matches its Crossref record; 2 of the 2 references it cites were found in a registry or an index.
Stability of Lycopene During Food Processing and Storage
Abstract
With an increasing understanding of the health benefit of lycopene, how to preserve lycopene during food processing and storage has caused much attention. Lycopene belongs to the carotenoid family and mostly exists in nature as the all-trans form. Heat, light, oxygen, and different food matrices are factors that have an effect on lycopene isomerization and autooxidation. Lycopene may isomerize to mono- or poly-cis forms with the presence of heat or oil or during dehydration. Reisomerization takes place during storage. After oxidation, the lycopene molecule split, which causes loss of color and off-flavor. The effects of heat, oxygen, light, and the presence of oil on the stability of lycopene are uniform in much of the literature; however, controversy still exists on some details, such as the conditions causing the occurrence of isomerization, the optimal moisture, and temperature for storage.
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Citations
Cites
Antioxidant and Prooxidant Properties of Carotenoids
Young, A. J., & Lowe, G. M. (2001) · Archives of Biochemistry and Biophysics · doi:10.1006/abbi.2000.2149 · Cited by 822
Lycopene: A Biologically Important Carotenoid for Humans?
Stahl, W., & Sies, H. (1996) · Archives of Biochemistry and Biophysics · doi:10.1006/abbi.1996.0525 · Cited by 712
Cited by
Carlsen, M. H., Halvorsen, B. L., Holte, K., Bøhn, S. K., Dragland, S., Sampson, L., Willey, C., Senoo, H., Umezono, Y., Sanada, C., et al. (2010) · Nutrition Journal · doi:10.1186/1475-2891-9-3 · Cited by 1,118
Factors Influencing the Chemical Stability of Carotenoids in Foods
Boon, C. S., McClements, D. J., Weiss, J., & Decker, E. A. (2010) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408390802565889 · Cited by 828
Antioxidants: Its medicinal and pharmacological applications
(2010) · African Journal of Pure and Applied Chemistry · doi:10.5897/ajpac.9000020 · Cited by 284
Nanoemulsions and Their Stability for Enhancing Functional Properties of Food Ingredients
Pathak, M. (2017) · Nanotechnology Applications in Food · doi:10.1016/b978-0-12-811942-6.00005-4 · Cited by 44
Metadata
- Authors
- Xianquan, S., Shi, J., Kakuda, Y., & Yueming, J.
- Venue
- Journal of Medicinal Food
- Publisher
- SAGE Publications
- Published
- 2005-12
- Volume
- 8
- Issue
- 4
- Pages
- 413-422
- ISSN
- 1096-620X (ISSN-L)
- 1557-7600
- OpenAlex
- W2062565414
- Cited by
- 253
- References
- 2
- FWCI
- 1.82
- Type
- journal article
- Language
- en
- Open access
- closed
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