Characterization, Extraction, and Encapsulation Technologies of Lycopene and Applications in Functional Food Products: An Updated Review

Lycopene is a carotenoid antioxidant and lipophilic in red-colored vegetables such as tomatoes, pink grapefruits, apricots, carrots, and watermelons. It has been widely used in the pharmaceutical industries and functional food to make the benefits of this unique nature possible. Lycopene, a hopeful biofunctional component in the human diet, is a natural colorant and a health-promotional element that can prevent many cancers and cardiovascular diseases. Nonetheless, bottlenecks are limited to use in food and pharma, like low stability against environmental stresses, poor solubility in water, and poor bioavailability. So, encapsulation of lycopene is a strategy to solve these problems. The controlled release of food constituents at the correct place and at an accurate time is the main functionality that encapsulation can provide. In this review, physical and chemical health benefits, extraction techniques, encapsulation methods, stability, bioaccessibility, release profile of lycopene nanocarriers, application of encapsulated lycopene in functional foods, and their potential therapeutic have been discussed in detail.