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Review | Publishing Language: Chinese | Open Access

Research Progress on Lycopene Isomerization

Hongyan ZHANG , Kaixin SHI, Siyi PAN ( )
Key Laboratory of Environment Correlative Dietology, Ministry of Education, Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
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Abstract

In nature, more than 90% of lycopene exists in all-trans form, but cis-lycopene in human blood and tissues accounts for more than 50% of total lycopene, and the proportion of cis-lycopene in prostate tissue was 90%. Numerous studies have shown that cis-lycopene has higher bioavailability than trans-lycopene, and thus has higher nutritional value and potential for development and utilization. Therefore, the properties and structures of lycopene isomers, the effect of extraction methods on the isomerization of lycopene, the types of isomerization (thermal isomerization, photoisomerization, etc.) and the physiological functions of cis-lycopene are reviewed in this paper. The mechanisms of different isomerization processes are expounded, and the advantages and disadvantages of each isomerization process are summarized. It is hoped that this review will provide a theoretical basis for further research on lycopene isomerization and provide scientific guidance for the production of lycopene with high proportion of cis-isomers.

CLC number: TS255.1 Document code: A Article ID: 1002-6630(2023)19-0330-10

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Food Science
Pages 330-339

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Cite this article:
ZHANG H, SHI K, PAN S. Research Progress on Lycopene Isomerization. Food Science, 2023, 44(19): 330-339. https://doi.org/10.7506/spkx1002-6630-20221010-090

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Received: 10 October 2022
Published: 15 October 2023
© Beijing Academy of Food Sciences 2023.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).