Research Progress on Microencapsulation, Stability and Bioavailability of Lycopene

FU Cong; DONG Hongchun; LIU Yueting; WANG Xiaozhen; REN Dandan; HE Yunhai; WANG Qiukuan

doi:10.13386/j.issn1002-0306.2021050175

Volume 43 Issue 11

May 2022

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Science and Technology of Food Industry > 2022 > 43(11): 391-397. > DOI: 10.13386/j.issn1002-0306.2021050175

FU Cong, DONG Hongchun, LIU Yueting, et al. Research Progress on Microencapsulation, Stability and Bioavailability of Lycopene[J]. Science and Technology of Food Industry, 2022, 43(11): 391−397. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021050175.

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Research Progress on Microencapsulation, Stability and Bioavailability of Lycopene

1.
College of Food Science and Engineering, Dalian Ocean University, Key Laboratory of Aquatic Product Processing and Utilization of Liaoning Province, Nation Research and Development Branch Center for Seaweed Processing, Dalian 116023, China
2.
Dalian Customs, Dalian 116000, China

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Received Date: May 20, 2021
Accepted Date: March 20, 2022
Available Online: March 30, 2022

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Abstract

Abstract

Lycopene is a very unstable fat-soluble pigment and is easily oxidized or isomerized during processing and storage. In recent years, microencapsulation has been used to improve the instability of lycopene. The microencapsulated lycopene can reduce the contact with the outside world, avoiding the adverse effects of the external environment, increasing the storage stability of lycopene, and improve its bioavailability in the intestine. The preparation, storage stability and bioavailability of lycopene microcapsules are reviewed in this paper, in order to provide a reference for the application of lycopene microcapsule technology.
- lycopene,
- microencapsulation,
- stability,
- bioavailability

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Research Progress on Microencapsulation, Stability and Bioavailability of Lycopene

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