Journal ArticleDOI
Stability of carotenoids in tomato juice during storage
C.H. Lin,B. H. Chen +1 more
TLDR
The stability of carotenoids in tomato juice during storage was studied in this paper, where tomato juice was processed by hot-breaking of tomatoes at 82°C, screening, heating at 121°C for 40 s and then storing in the dark or under light at 4, 25 and 35 °C for 12 weeks.About:
This article is published in Food Chemistry.The article was published on 2005-05-01. It has received 134 citations till now.read more
Citations
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Journal ArticleDOI
Carotenoids: Actual knowledge on food sources, intakes, stability and bioavailability and their protective role in humans
Giuseppe Maiani,María Jesús Periago Caston,Giovina Catasta,Elisabetta Toti,Isabel Goñi Cambrodón,Anette Bysted,F. Granado-Lorencio,Begoña Olmedilla-Alonso,Pia Knuthsen,Massimo Valoti,Volker Böhm,Esther Mayer-Miebach,Diana Behsnilian,Ulrich Schlemmer +13 more
TL;DR: Positive and negative effects of food processing, storage, cooking on carotenoid content and carOTenoid bioavailability are summarized and the possibility to improve carotENoids bioavailability in accordance with changes and variations of technology procedures is evidenced.
Journal ArticleDOI
Green ultrasound-assisted extraction of carotenoids based on the bio-refinery concept using sunflower oil as an alternative solvent
TL;DR: A green, inexpensive and easy-to-use method for carotenoids extraction from fresh carrots assisted by ultrasound was designed in this work and showed that the UAE using sunflower as solvent has obtained its highest β-carotene yield.
Journal ArticleDOI
Changes in carotenoids during processing and storage of pumpkin puree
TL;DR: Changes in the contents of carotenoids and their true retentions (% TR) during the production of puree of Cucurbita moschata 'Menina Brasileira' and Cucarbita maxima 'Exposição' pumpkins and the stability of such compounds during 180days of storage were monitored by liquid chromatography coupled with a photodiode array detector.
Journal ArticleDOI
Functionality of Food Components and Emerging Technologies.
TL;DR: In this paper, a review article introduces nutrition and functional food ingredients, explaining the widely cited terms of bioactivity, bioaccessibility, and bioavailability, together with their interaction and preservation during processing.
Journal ArticleDOI
Evaluation of processing qualities of tomato juice induced by thermal and pressure processing
TL;DR: In this paper, the effects of processing conditions including hot-break processing (92°C for 2min), cold break processing (60°c for 2 min), and hydrostatic pressure treatments (100-500-MPa) at different temperatures (4, 25 and 50°C) for 10min on quality aspects of tomato juice were investigated.
References
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Journal ArticleDOI
Tomatoes, Tomato-Based Products, Lycopene, and Cancer: Review of the Epidemiologic Literature
TL;DR: The consistency of the results across numerous studies in diverse populations, for case-control and prospective studies, and for dietary-based and blood-based investigations argues against bias or confounding as the explanation for these findings.
Journal ArticleDOI
Lycopene in tomatoes: chemical and physical properties affected by food processing
John Shi,M Le Maguer +1 more
TL;DR: Determination of the degree of lycopene isomerization during processing would provide a measure of the potential health benefits of tomato-based foods, and further research on the bioavalability, pharmacology, biochemistry, and physiology must be done to reveal the mechanism of lyCopene in human diet.
Journal ArticleDOI
Lycopene: Chemistry, Biology, and Implications for Human Health and Disease
TL;DR: This review will summarize the knowledge in lycopene bioavailability, tissue distribution, metabolism, excretion, and biological actions in experimental animals and humans as well as the associations between lycopenes consumption and human health.
Journal ArticleDOI
Role of lycopene as antioxidant carotenoid in the prevention of chronic diseases: a review
A.V. Rao,Sanjiv Agarwal +1 more
TL;DR: Evidence is accumulating to suggest other mechanisms such as intercellular gap junction communication, hormonal and immune system modulation and metabolic pathways may also be involved in the effects of dietary lycopene on human health.
Journal ArticleDOI
Cis-Lycopene Is More Bioavailable Than Trans-Lycopene In Vitro and In Vivo in Lymph-Cannulated Ferrets
TL;DR: It is demonstrated that in ferrets, cis-isomers of lycopene are more bioavailable than trans-lycopene probably because cis- isomers are more soluble in bile acid micelles and may be preferentially incorporated into chylomicrons.
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Lycopene in tomatoes: chemical and physical properties affected by food processing
John Shi,M Le Maguer +1 more