Incorporation Of Lycopene Research Articles

Oleogels loaded with lycopene structured using Zein/EGCG/Ca2+ complexes: Preparation, characterization and potential application

Oleogels have attracted considerable attention due to their excellent viscoelasticity and high content of polyunsaturated fatty acid. This study explored the potential of Zein/(−)-epigallocatechin-3-gallate/Ca2+ complexes oleogels loaded with lycopene as potential substitute for solid fats in biscuit formulations. Utilizing an emulsion-templated method, oleogels were prepared and characterized for visual appearance, droplet size, microstructure, and rheological properties. The incorporation of lycopene indicated a dose-dependent effect on these characteristics, achieving optimal properties at a concentration of 0.3 mg/mL. At this concentration, oleogels exhibited higher encapsulation efficiency (> 90 %), lower oil loss (< 2 %), and denser network structures. Rheological analysis highlighted the shear-thinning behavior, gel-like structure, and thixotropic recovery of oleogels. Substituting of margarine with lycopene-loaded oleogels in biscuits yielded products with regular appearance, uniform color, and potential health benefits, demonstrating the viability of these oleogels as a healthier alternative to traditional solid fats in baking.

Physical properties of oil-in-water nanoemulsions stabilized by OSA-modified starch for the encapsulation of lycopene

The principles of formation and stability of nutrient-loaded nanoemulsions have been extensively investigated in previous research. In this study, we focus on the impact of lycopene on the formation and physical properties of oil-in-water nanoemulsions stabilized by octenyl succinate anhydride (OSA) modified starch. Lycopene nanoemulsions were fabricated using high-pressure homogenization and using medium chain triglycerides (MCT) as carrier oils. The DSC and FTIR-ATR results showed lycopene was amorphous and was encapsulated in the nanoemulsion droplet successfully. When the lycopene concentration ranged from 0.1 wt. % to 0.5 wt. %, the particle size decreased significantly. Raman and NMR measurements suggested that lycopene molecules lie in the hydrophobic core of the O/W nanoemulsion droplets when the concentration of lycopene is low. As the lycopene loading increased, its molecules stretched into the O/W interface, strengthening the lateral packing of OSA molecules on the interfacial membranes, and then decreasing the mean particle diameters and improved the stability of nanoemulsions, which is consistent with the results of Turbiscan AGS stability analyses. In summary, the incorporation of lycopene and the interaction between the lycopene and OSA molecules play an important role on the physical properties of the nanoemulsions.

Lycopene fortification on the quality characteristics of beverage formulations developed from pink flesh guava (Psidium guajava L.).

Pink flesh guava (Psidium guajava L) is an important tropical fruit widely cultivated in different parts of India. The fruit apart from its characteristic pink flesh color is a good source of ascorbic acid, reducing sugars and pectin. Pink color of guava pulp is attributed to the presence of carotenoid pigment lycopene. Incorporation of lycopene in the form of tomato puree to the guava pulp resulted in changes in the quality characteristics of the guava beverage formulations. Lycopene in guava beverage improved the color and appearance and also the nutritional quality of the beverage. Guava beverage having 6% tomato puree had acceptable color, flavor and overall quality. Increasing levels of tomato puree in the beverage affected the flavor and decreased the sensory acceptability. Beverage formulations showed increase in lycopene concentration from 760μg/100g to 2010μg/100g with increase in concentration of tomato puree. Ascorbic acid and lycopene decreased by 25.7% and 12.23% respectively in beverage stored at room temperature. Guava beverage fortified with lycopene was stable with acceptable sensory quality during the storage of 6months at room temperature.

Incorporation of lycopene into chylomicron remnant-like particles inhibits their uptake by HepG2 cells

The influence of the incorporation of the antioxidant tomato pigment, lycopene, into chylomicron remnant-like particles (CRLPs) on their uptake by the liver cells was investigated. CRLPs or CRLPs containing lycopene (lycCRLPs) radiolabelled with [ 3H]triacylglycerol were incubated with cells of the human liver hepatoma cell line, HepG2, and the radioactivity taken up by the cells was determined. LycCRLPs were taken up significantly more slowly than CRLPs over a concentration range of 5–60 μg cholesterol/ml and a time course of 2–6 h. Pre-incubation of the hepatocytes with an excess of low density lipoprotein (LDL) inhibited the uptake of CRLPs by about 50%, but had no effect on the uptake of lycCRLPs, and under these conditions the CRLPs and lycCRLPs were taken up at similar rates. In HepG2 cells pre-treated with suramin, which inhibits uptake via the LDL receptor-related protein (LRP), the uptake of CRLPs was also inhibited (− 37%) to a greater extent than that of lycCRLPs (− 24%), so that the values for the two types of particle were no longer significantly different. Heparinase increased the uptake of lycCRLPs (about 2 fold), but not CRLPs, bringing it to a level equivalent to that seen with the control particles. These findings demonstrate that the incorporation of lycopene into CRLPs decreases their uptake by HepG2 cells and suggest that this effect is due to differential interaction with the LDL receptor and the LRP-receptor-mediated pathways, and may also involve binding of the particles to HSPG.

Th-P15:119 The incorporation of lycopene in the chylomicron remnants decreases their uptake by the liver

Th-P15:119 The incorporation of lycopene in the chylomicron remnants decreases their uptake by the liver

Bioavailability of Lycopene from Tomato Products

Tomatoes and tomato products are the major source of lycopene in the diet. The bioavailability of lycopene is different in raw tomatoes compared to processed tomato products. This is due to the chemical and physical properties of the different lycopene isomers. All-trans-lycopene is found in raw tomatoes and is a poor bioavailable source, whereas, processed tomato products are more bioavailable because they contain more cis-isomers. Heat and mechanical processing of tomatoes induces rupture of the cell walls, thereby releasing lycopene from its food matrix. Heat processing also induces cis-trans isomerization and disrupts protein-carotenoid complexes. Many dietary components also impact lycopene bioavailability, like the amount and type of fat present with the intake and processing of tomato products, the amount and type of fiber present, and the interaction between carotenoids. Fundamentally, anything that enhances formation and incorporation of lycopene in bile acid micelles increases bioavailability, and the opposite is true in that anything that interferes with micelle formation decreases bioavailability.

Incorporation of lycopene into chylomicron remnant-like particles enhances their induction of lipid accumulation in macrophages

Lipid accumulation in macrophages exposed to chylomicron remnant-like particles containing the dietary antioxidant lycopene was investigated. After incubation with THP-1 macrophages (48 h), chylomicron remnant-like particles containing lycopene (lycCRLPs) as compared to those without (CRLPs) caused significantly more lipid accumulation in the cells, and this was due to increases in both the triacylglycerol (+100%) and cholesterol (+62%) content. In addition, expression of mRNA for diacylglycerol acyltransferase (DGAT), a key enzyme in triacylglycerol synthesis, was significantly decreased by lycCRLPs, but not CRLPs. These findings suggest that lycopene from the diet may promote, rather than retard, lipid accumulation in macrophages during its transport in the blood in chylomicron remnants.

Incorporation of Lycopene in Egg Yolk

In order to study the ovule maturation in hen, analysis of induced fluctuations in pigment contents of egg yolk were considered as a possible step towards an understanding of its mechanisms.For the following reasons lycopene was chosen a suitable marker: 1) it is not a normal pigment of egg yolk, therefore, an induced change in its concentrations would not imply a modification of the general feeding conditions, and 2) it has a characteristic absorption spectrum that permits its determination in the presence of the remaining pigments.Three experiments were carried with S.C. White Leghorn hens. Birds were individually caged and the daily laying records were maintained during the experimental period. The animals had free access to feed and water at all times.In the first experiment the pigment content of the eggs laid by 10 hens fed on a high pigment commercial ration supplemented with crumbled tomatoes as a…