Influence of Thermal Treatments, Extraction Methods, and Storage Conditions on Lycopene Content of Foods

Table 2

Processing techniques and their impact on lycopene concentration.

Processing methods	Product	Conditions	Effect on lycopene	Reference
Heating	Tomato	Heating at 75–95°C for 2 min	Decreased 19.46 ± 0.86 mg/100 g	[60]
	Guava juice	Heating at 60°C for 2 h	Increased 5-fold	[71]
	Pomelo	Heating at 100–120°C, for 0–5 h	Decreased 50%	[56]
	Tomato paste	Hot break at 90°C and concentrated at 90°C	Increased 4.50 g/100 g	[83]
	Tomato	Multistep heat-treatment-canning, sterilization by steam, scalding, and homogenization	No effect	[26]
	Tomato (paste)	Hot-break for 5–10 min at 90°C, boil at 70–80°C, and kept for 4 hours at 60–70°C under vacuum for evaporation	Increased 47.3 μg/g	[39]
Cooking and boiling	Rustic tomato sauce	Boiling for 30 min in olive oil	Increased 319.2 ± 13.4 μg/g	[84]
	Strained tomato sauce	Boiling for 30 min in olive oil	Increased 343.3 ± 27.7 μg/g	[84]
	Sofrito (with onion)	Heating at 100 ± 1°C (home cooking method)	Increased 122.6 μg/g	[85]
	Carrot (nutri red)	Cooking without oil, heating at 100°C	Increased 126 ± 3 mg/kgw.b	[86]
	Tomato (slurry)	Cooking in water bath for 1 hour at 100°C	Decreased 48.41–78.97 μg/g	[59]
	Tomato (pulp)	At 25°C, oven dried the pulp and stored at room temperature	Decreased 117.3 mg/100 g TS	[33]
	Tomato (juice)	Multistep heat treatment, canning, sterilization by steam, scalding, and homogenization	No effect	[26]
	Sweet potato (orange fleshed)	Boiling with 500 ml water for 15 min	Decreased 38–96%	[87]
	Tomato	Cooked for 15 min in 500 ml of boiling water	Decreased by 35.5 ± 21	[66]
	Watermelon	Cooking into boiling water for 15 min	Decreased 41%	[88]
Drying	Tomato (paste)	Spray-dried at inlet temperatures 110–140°C, drying air flow rates of 17.50–22.75 m^3/h (±0.18 m^3/h) and atomizing agent flow rate 500–8000 I/h. Pressure at 5 ± 0.1 bar, feed temperature 32.0 ± 0.5°C, and feed rate at 1.75 ± 0.05 g/	Decreased 8.07–20.93%	[89]
	Tomato	Hot-air-dried for 2 h at 80°C then kept for 6 h at 60°C	Increased 8.90 ± 0.3 mg/100 g	[62, 63]
	Tomato	Homogenized with 80% acetone, then mixed at 5–7°C for 4 hours in a rotary mixer	Increased 9.0 mg/g	[3]
	Carrot (nutri red)	Hot air drying below 70°C	No effect	[90]
	Gac aril oil	Hot air drying at 50°C with 1.5 m/s air velocity	Increased 0.82 mg/g	[91]
	Watermelon juice	Freeze-drying with maltodextrin at −20°C	Increased 2.3 mg/100 g	[73]
		Spray-drying with 3 g/min feed rate, 4 ml/min pump speed, 6.5 m^3/min aspiration rate, 0.25 kg/cm^2 air pressure, 70°C outlet temperature, and 25°C inlet temperature	Increased 56.4 mg/100 g
Stewing and frying	Tomato (ripen)	Stewing without addition of water in a covered pan for 8 min	Increased 4.40 ± 0.30 mg/100 g	[64]
	Tomato paste (Aranca)	Soaked into vinegar	Increased 49.8 ± 2.0 mg/100 g	[66]
	Tomato	Frying for 30 minutes	Increased 24.2 to 32.9%	[92]
Other methods: canning	Tomato pulp	Heating at 90–110°C	Increased 5.20 ± 0.25 mg/100 g	[76]
Blanching	Carrot (Kintoki)	Blanching between 50–90°C for 15 min	No effect	[42]
Homogenization	Tomato juice	Homogenized at 70 bar, feed rate 62.5 kg/h	Decreased 6.70 ± 0.22 mg/100 ml	[58, 65]
Pulse light processing	Tomato (fresh-cut)	Exposed to the highest pulse light fluence 8 J·cm^−2	Increased 57.25 mg/kg	[93]
UV-B radiation	Tomato	Irradiate for 1 h, 6.08 kJ/m^2 d	Increased 40% 59.91 ± 1.47	[94]
Ultrasound processing	Guava juice	Power: 1000 W, frequency: 20 kHz using a 1.26 cm^2 titanium tip. Intensity power –15 W/cm^2 and volumetric power-121 W/L	Decreased 15.18 μg/g ± 3.58	[74]
	Tomato puree	Power density: from 55 to 5000 W/L and temperature: 23°C (ambient) to 60°C	No effect	[77]
High hydrostatic pressure treatment	Papaya (fresh-cut)	Treated at 50–400 MPa for 3–60 min	Increased 17.95 ± 0.6 mg/100 g	[82]
Microfiltration	Watermelon juice	Microfiltration at permeate flux 69.6 kg/h/m^−2	Increased 229.77 ± 6.86 μg/g	[81]