Lycopene in Tomatoes: Chemical and Physical Properties Affected by Food Processing

By John Shi. Critical Reviews in Biotechnology, 2000

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Occurrence of carotenoid cis-isomers in food : Technological, analytical, and nutritional implications (2005, background): “A comprehensive summary of the chemical, biochemical and physical properties of lycopene, which also includes effects of processing on the isomeric composition of lycopene in tomato products, covering literature data until 2000 has been given by Shi and Le Maguer (2000).”
A global perspective on carotenoids: Metabolism, biotechnology, and benefits for nutrition and health. (2018, background): “The main sources of lycopene are tomato fruits and derived products (pasta and sauces), together with watermelon and pink grapefruit [308, 343].”
Factors Influencing the Chemical Stability of Carotenoids in Foods (2010, background): “For instance, some carotenoids, like lycopene can form crystalline aggregates in chromoplasts of plants cells (Shi and Le Maguer, 2000), which may lower their solubility and bioavalibility.”
Bioactive compounds and acceptance of cookies made with Guava peel flour (2014, background): “The differences in the levels of licopene and β-carotene may be partially explained by problems with bioavailability of lycopene from different food sources, as some types of fibers found in foods, such as pectin, can reduce the bioavailability of lycopene (Shi & Maguer, 2000).”