Meat products contain protein, which is important for growth needed by human body, in addition to contain some minerals and vitamins as iodine, iron, zinc, and B12. This high nutritional value of ...meat products makes them vulnerable to spoilage and difficult to be preserved. Natural preservatives have emerged as alternatives to chemical preservatives. Natural additives have shown potential to provide effective antimicrobial and antioxidant activity while reducing negative health impacts. Incorporating lycopene into meat products has gained much interest among food scientists and in the meat industry. Some past articles concerning the lycopene addition effect on the quality of meat products have been published. Based on the above, the purpose of this review is to provide an overview of the applications of lycopene as a natural colorant and antibacterial in meat products, and to provide a comprehensive summary of the effectiveness and progress of lycopene in the preservation of meat products over the last decade. The information in this review provides ideas for future applications of lycopene in meat preservation as a natural antioxidant, which has great potential to replace traditional artificial preservatives.
Tomatoes contain many secondary metabolites such as β-carotene, lycopene, phenols, flavonoids, and vitamin C, which are responsible for antioxidant activity. SlSGR1 encodes a STAY-GREEN protein that ...plays a critical role in the regulation of chlorophyll degradation in tomato leaves and fruits. Therefore, the present study was conducted to evaluate the sgr1 null lines based on their physicochemical characteristics, the content of secondary metabolites, and the γ-Aminobutyric acid (GABA) content. The total soluble solids (TSS), titrated acidity (TA), and brix acid ratio (BAR) of the sgr1 null lines were higher than those of the wild type(WT). Additionally, the sgr1 null lines accumulated higher levels of flavor-inducing ascorbic acid and total carotenoids compared to WT. Also, the total phenolic content, total flavonoids, GABA content, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical content of the sgr1 null lines were higher than those of the WT. Therefore, these studies suggest that the knockout of the SGR1 gene by the CRISPR/Cas9 system can improve various functional compounds in tomato fruit, thereby satisfying the antioxidant properties required by consumers.
MADS transcription factors are involved in the regulation of fruit development and carotenoid metabolism in plants. However, whether and how carotenoid accumulation is regulated by algal MADS are ...largely unknown. In this study, we first used functional complementation to confirm the functional activity of phytoene synthase from the lutein‐rich Dunaliella sp. FACHB‐847 (DbPSY), the key rate‐limiting enzyme in the carotenoid biosynthesis. Promoters of DbPSY and DbLcyB (lycopene β‐cyclase) possessed multiple cis‐acting elements such as light‐, UV‐B‐, dehydration‐, anaerobic‐, and salt‐responsive elements, W‐box, and C‐A‐rich‐G‐box (MADS‐box). Meanwhile, we isolated one nucleus‐localized MADS transcription factor (DbMADS), belonging to type I MADS gene. Three carotenogenic genes, DbPSY, DbLcyB, and DbBCH (β‐carotene hydroxylase) genes were upregulated at later stages, which was well correlated with the carotenoid accumulation. In contrast, DbMADS gene was highly expressed at lag phase with low carotenoid accumulation. Yeast one‐hybrid assay and dual‐luciferase reporter assay demonstrated that DbMADS could directly bind to the promoters of two carotenogenic genes, DbPSY and DbLcyB, and repress their transcriptions. This study suggested that DbMADS may act as a negative regulator of carotenoid biosynthesis by repressing DbPSY and DbLcyB at the lag phase, which provide new insights into the regulatory mechanisms of carotenoid metabolism in Dunaliella.
Lycopene β-cyclase is one of the key enzymes in the biosynthesis of carotenoids, which catalyzes the β-cyclization of both ends of lycopene to produce β-carotene. Lycopene β-cyclases are found in a ...wide range of sources, mainly plants and microorganisms. Lycopene β-cyclases have been extensively studied for their important catalytic activity, including for use in genetic engineering to modify plants and microorganisms, as a blocking target for lycopene industrial production strains, and for their genetic and physiological effects related to microorganic and plant biological traits. This review of lycopene β-cyclases summarizes the major studies on their basic classification, functional activity, metabolic engineering, and plant science.
•Ionic liquids were efficient in extracting lycopene from guava.•C4mim+Cl− increased the extraction compared to organic solvents.•Extraction of lycopene from guava was modeled using (RSM) and ...(ANN).•ANN-GA showed better precision than RSM for the UAE method of lycopene from guava.
Lycopene-rich guava (Psidium guajava L.) exhibits significant economic potential as a functional food ingredient, making it highly valuable for the pharmaceutical and agro-food industries. However, there is a need to enhance the extraction methods of lycopene to fully exploit its beneficial uses. In this study, we evaluated various ionic liquids to identify the most effective one for extracting lycopene from guava. Among thirteen ionic liquids with varying carbon chains or anions, 1-butyl-3-methylimidazolium chloride demonstrated the highest productivity. Subsequently, a single-factor experiment was employed to test the impact of several parameters on the efficiency of lycopene extraction using this selected ionic liquid. These parameters included extraction time, ultrasonic power, liquid-solid ratio, concentration of the ionic liquid, as well as material particle size. Moreover, models of artificial neural networks using genetic algorithms (ANN-GA) and response surface methodology (RSM) were employed to comprehensively assess the first four key parameters. The optimized conditions for ionic liquid ultrasound-assisted extraction (IL-UAE) were determined as follows: 33 min of extraction time, 225 W of ultrasonic power, 22 mL/g of liquid-solid ratio, 3.0 mol/L of IL concentration, and extraction cycles of three. Under these conditions, lycopene production reached an impressive yield of 9.35 ± 0.36 mg/g while offering advantages such as high efficiency, time savings, preservation benefits, and most importantly environmental friendliness.
Low-temperature stress seriously affects the growth, development, yield, and quality of tomato production. Bacillus methylotrophicus is an important plant growth promoting rhizobacteria (PGPR). ...However, the role of B. methylotrophicus under low-temperature stress is poorly understood. Accordingly, the effects of B. methylotrophicus (‘VL-10′) on tomato cold stress (15 °C/8 °C, 12 h/12 h, and day/night) were studied. B. methyltrophicus ‘VL-10′ was added into the substrate at the time of sowing, and the plants were treated at a low temperature for 2 weeks after 40 days of growth. We found that the low temperature reduced the spatial distribution of the aboveground and underground sections of tomatoes and the leaf SPAD and photochemical efficiency of PS II (Fv/Fm). After low-temperature stress, the tomato flowering was delayed, the vitamin C and lycopene content in fruit decreased, and the nitrate content increased. However, inoculated with B. methyltrophicus ‘VL-10′ during sowing promoted the growth of tomato seedlings, enhanced the native defense ability of the tomatoes, and effectively reduced the cold shock response of the roots to cold damage and the adverse effects of low temperature on leaf SPAD and Fv/Fm. After the cultivation at normal temperature, the inoculat B. methyltrophicus ‘VL-10′ could rapidly regain plant growth levers, and eliminate the delay of low temperature on flowering. TOPSIS analysis showed that the nutritional quality of tomatoes could be effectively improved by inoculation with B. methyltrophicus ‘VL-10′ regardless of normal cultivation or low-temperature stress.
Nano-encapsulation is promising in improving the stability and biological activity of bioactive compounds. Here, the food-sourced protein nanotubes (NTs) from self-assembly of partially hydrolyzed ...α-lactalbumin (α-lac) were developed. The α-lac NTs had a dimension of 20 nm in diameter and 200–1000 nm in length. Lycopene (LYC) was loaded into the hydrophobic inner wall of NTs via hydrophobic interaction. Interestingly, we discovered that NTs became nanospheres in gastrointestinal conditions and LYC was mainly released under intestinal condition. The stability of LYC loaded in NTs against temperature and UV light was greatly improved. Besides, LYC showed an improved antioxidant property after NTs loading both by DPPH method and Caco-2 cellular antioxidant activity method. Additionally, the colloidal stability of LYC was greatly enhanced by NTs and therefore lycopene-loaded α-lac nanotubes (NTs/LYC) can be successfully added in the dairy drink, showing an increased viscosity and a long-term stability. α-Lac NTs have shown a promising future in protecting and delivering the hydrophobic compounds in food system.
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•A lycopene nanocarrier was formed by α-lac self-assembled nanotubes (NTs).•Lycopene loaded in NTs was beneficial to improve its stability and solubility.•Lycopene loaded in NTs were majorly released at small intestine.•The α-lac NTs with high aspect ratios improves the viscosity of dairy drink.•a-lac NTs showed a promising potential as food delivery systems.
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•Unblanched onion favored Z-isomerization of lycopene during heating tomato-onion-EVOO purees.•Diallyl disulfide contributed to the enhancing effect of onion on Z-isomerization of ...lycopene.•Blanching of onion significantly decreased the enhancing effect of onion on Z-isomerization of lycopene.
Z-lycopene isomers are more bioavailable than all-E-lycopene, especially 5-Z-lycopene. Based on our observations, the addition of unblanched onion could favor Z-isomerization of lycopene (by more than 94%) during heating tomato-onion-extra virgin olive oil (EVOO) purees at 90 °C for 2 h. The increase in Z-lycopene was correlated linearly with the addition of unblanched onion, with R2 > 0.92, and increased rates of 5-Z-lycopene were 3–4 times higher than for 9-Z-lycopene and 13-Z-lycopene. Diallyl disulfide (DADS), formed by alliinase-catalyzed breakdown of non-volatile precursors in onion, contributed to these increases and correlated linearly (R2 > 0.79, 0–0.50 mg/g puree) with increased Z-lycopene. Increased rates of 5-Z-lycopene were also 3–4 times higher than for 9-Z-lycopene and 13-Z-lycopene. However, blanching of onion, in tomato-onion-EVOO purees, before heating, significantly decreased the effect of onion on Z-isomerization of lycopene.
Tomatoes and lycopene have been associated with the prevention of chronic diseases. Tetra-cis lycopene from tangerine tomatoes has been reported to be more bioavailable than the all-trans isomer ...found in red tomatoes. Therefore, tangerine tomatoes might contain superior health benefits compared to those of red tomatoes.
This review focuses on the origin, biochemistry, nutritional composition, and potential health benefits of tangerine tomatoes, as well as their comparison with those of the red and high-β-carotene varieties. Information gathered from numerous studies on tomatoes, as well as conflicting perspectives, have been summarized to provide an unbiased review.
The origin of tangerine tomatoes is disputable, but they were reportedly present from as early as 1934. The carotenoid biosynthesis pathway underlying the accumulation of tetra-cis lycopene in tangerine tomatoes has been well defined. However, the nutritional composition of tangerine tomatoes is not currently publicly available. The carotenoid composition of tangerine tomatoes is unique not only because of the presence of tetra-cis lycopene, but also due to the relatively high content of phytoene, phytofluene, ζ-carotene, and neurosporene relative to other tomato varieties. Although a few in vitro and in vivo studies have shown promising results, further studies are required to validate the health benefits of tangerine tomatoes. Furthermore, published data regarding the potential health benefits of tangerine tomatoes on cardiovascular and bone health is currently lacking even though red tomatoes have shown promise in these areas.
The use of lycopene as a complementary medicine for Type II diabetes mellitus (T2DM) is limited and controversial. This study evaluated the effect of lycopene intake on the changes of glycaemic ...status and antioxidant capacity among the T2DM patients.
This case-control study involved the participation of 87 patients and 122 healthy individuals. Lycopene intake was assessed by using a food frequency questionnaire. The peripheral antioxidant capacity among the T2DM patients was evaluated. Glycated haemoglobin (HbA1c) and fasting plasma glucose (FPG) were measured as indications of glycaemic status.
Peripheral antioxidant capacity was significantly lower in the T2DM group. Direct positive correlations were found between the lycopene intake and peripheral antioxidant level among the T2DM patients. Contrarily, HbA1c and FPG levels decreased significantly with the higher lycopene intake.
T2DM patients with a higher lycopene intake showed a greater peripheral antioxidant capacity and better glycaemic control. Lycopene may act to ameliorate oxidative stress and improve the pathophysiology of T2DM.
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