FOOD SCIENCE ›› 2002, Vol. 23 ›› Issue (8): 33-38.

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 LUO  Chang-Rong, XU  Shi-Ying   

  • Online:2002-08-15 Published:2011-12-31

Abstract: The stability of lycopene during the process and storage of tomato powder was investigated. The main cause oflycopene degradation is isomerization and oxidation. Liquid chromatography and diode array scan analyses were used todetermine lycopene loss and the formation of cis-isomers. Breaking tomato powder at 85℃ for 1 min resulted in a 0.56%decrease in lycopene content. During evaporation, large losses, about 6.24% of lycopene were noticed. At the same time,3.05% was isomerized into cis-isomers. Another 1.1% and 2.1% of lycopene degraded and isomerized respectively as result of spray-drying. After storing at 37℃ and ambient temperature for 6wks, 70% and 86% of lycopene were retainedrespectively.

Key words: Tomato powder , Lycopene , Process , Storage , Stability