Improved Carotenoid Processing with Sustainable Solvents Utilizing -Isomerization-Induced Alteration in Physicochemical Properties: A Review and Future Directions.

Carotenoids-natural fat-soluble pigments-have attracted considerable attention because of their potential to prevent of various diseases, such as cancer and arteriosclerosis, and their strong antioxidant capacity. They have many geometric isomers due to the presence of numerous conjugated double bonds in the molecule. However, in plants, most carotenoids are present in the all--configuration.

Enhanced Z-isomerization of tomato lycopene through the optimal combination of food ingredients.

In tomatoes, most lycopene is present in the all-E-configuration and shows very low bioavailability, whereas the Z-isomers show higher bioavailability. Hence, for health reasons, it is expected that the ingestion of lycopene Z-isomers is preferable. Very recently, it was reported that onion and possibly garlic promoted thermal Z-isomerization of (all-E)-lycopene but there are no reports for other food ingredients.

Effect of thermal treatment and light irradiation on the stability of lycopene with high Z-isomers content.

The stability of lycopene with high Z-isomers content during thermal treatment and light irradiation was investigated. Purified (all-E)-lycopene was thermally isomerized to the Z-isomers in dichloromethane (CHCl) at 50 °C for 24 h. The total content of the Z-isomers of lycopene reached 56.

The thermal Z-isomerization-induced change in solubility and physical properties of (all-E)-lycopene.

The effect of Z-isomerization of (all-E)-lycopene on its solubility in organic solvents and physical properties was investigated. Lycopene samples containing different Z-isomer contents (23.8%, 46.