Recent Advances in Lycopene for Food Preservation and Shelf-Life Extension

Area of Science:

• Food Science
• Natural Product Chemistry
• Food Preservation Technologies

Background:

• Growing concerns over artificial food additives necessitate safer alternatives.
• Lycopene, a natural phytochemical, offers antioxidant properties beneficial for food preservation.
• It presents a potential substitute for synthetic antioxidants in food products.

Purpose of the Study:

• To review the forms of lycopene used in food preservation.
• To summarize the application and efficacy of lycopene in diverse food products over the last decade.
• To identify lycopene's limitations and propose solutions for enhanced food applications.

Main Methods:

• Review of naturally occurring and artificially incorporated lycopene forms.
• Analysis of lycopene's application in meat, seafood, oils, dairy, fruits, and vegetables.
• Examination of technologies like composite coating, active packaging, emulsions, and microcapsules.
• Discussion of lycopene's limitations and carrier-based solutions.

Main Results:

• Lycopene is utilized in natural and technologically enhanced forms for food preservation.
• Significant progress has been made in applying lycopene to various food categories.
• Lycopene demonstrates potential as an effective antioxidant in extending food shelf-life.

Conclusions:

• Lycopene is a viable natural antioxidant for food preservation.
• Technological advancements are enabling broader applications of lycopene.
• Addressing lycopene's limitations through carrier systems is key for future food industry integration.