Author(s):
Shruti Rawat, Arshi Siddiqui, Rajat Singh
Email(s):
arshi669@gmail.com
DOI:
10.52711/0974-360X.2023.00417 
Address:
Shruti Rawat1, Arshi Siddiqui2*, Rajat Singh3
1Department of Food Technology, School of Applied and Life sciences,
Uttaranchal University, Dehradun, Uttarakhand, 248007 – India.
2Department of Post Harvest Process and Food Engineering,
G. B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand, 263145 – India.
3College of Horticulture and Forestry, Thunag, Mandi, Himachal Pradesh, 175048 – India.
*Corresponding Author
Published In:
Volume - 16,
Issue - 5,
Year - 2023
ABSTRACT:
Lycopene is the principle pigment found in the majority of the red fruits and vegetables. It is rich in so many medicinal properties. Tomato and its processed products are also a good source of lycopene. Around 85% lycopene is found in tomato and its processed products. The bright red, eye catching hue of ripen tomato is a gift of this lycopene to the tomato.The growing demand of lycopene results in the major production of its products. Processing temperatures leads to the decreased quality of the lycopene in the final product. Isomerization and oxidation are mainly responsible for this. So, a proper processing time and temperature is needed which will deliver the lycopene in its full potential form to the consumers.
Cite this article:
Shruti Rawat, Arshi Siddiqui, Rajat Singh. Effect of different Processing and Preservation Techniques on Lycopene: A Mini Review. Research Journal of Pharmacy and Technology 2023; 16(5):2537-2. doi: 10.52711/0974-360X.2023.00417
Cite(Electronic):
Shruti Rawat, Arshi Siddiqui, Rajat Singh. Effect of different Processing and Preservation Techniques on Lycopene: A Mini Review. Research Journal of Pharmacy and Technology 2023; 16(5):2537-2. doi: 10.52711/0974-360X.2023.00417 Available on: https://www.rjptonline.org/AbstractView.aspx?PID=2023-16-5-76
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