Processing, Packaging, and Storage of Tomato Products: Influence on the Lycopene Content

  • Ginés Benito Martínez-Hernández /
  • María Boluda-Aguilar /
  • Amaury Taboada-Rodríguez /
  • Sonia Soto-Jover /
  • Fulgencio Marín-Iniesta /
  • Antonio López-Gómez
Journal re
Food Engineering Reviews
  • Volumen: 8
  • Número: 1
  • Fecha: 01 March 2016
  • Páginas: 52-75
  • ISSN: 18667929 18667910
  • Source Type: Journal
  • DOI: 10.1007/s12393-015-9113-3
  • Document Type: Review
  • Publisher: Springer New York
© 2015, Springer Science+Business Media New York.According to several epidemiological studies, the lycopene content of tomato and tomato-based products is related to a variety of health benefits. This has sparked interest in knowing the effect of processing and storage of tomato products on this carotenoid, in order to preserve it during manufacturing and distribution till consumption. Furthermore, in the last few years special attention has been paid to the changes of all-trans and cis-isomers of lycopene during processing and storage. In fact, cis-isomers have shown higher health-promoting properties than all-trans isomers. Heat, light, oxygen, food matrices, and ingredients such as oil are factors that have an important effect on the main lycopene degradation reactions: isomerization and oxidation. These reactions could affect the bioavailability and reduce the bioactivity of these compounds. This article reviews the lycopene changes in tomato and tomato products during preparation operations, processing, and storage using different packaging materials. Special attention has been paid to those technological conditions which may affect the lycopene stability, particularly those able to enhance the cis-forms content that have greater bioavailability than all-trans lycopene isomers.

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