Recent Trend of Nanotechnology Applications to Improve Bio-accessibility of Lycopene by Nanocarrier: A Review

Mohammad Anwar Ul Alam, Mhamuda Khatun and Mohammad Arif Ul Alam

 

Abstract

Lycopene, rich in red, yellow, or orange-colored fruits and vegetables, is the most potent antioxidant among the other carotenoids available in human blood plasma. It is evident that regular lycopene intake can prevent chronic diseases like cardiovascular diseases, type-2 diabetes, hypertension, kidney diseases and cancer. However, thermal processing, light, oxygen, and enzymes in gastrointestinal tract (GIT) compromise the bioaccessibility and bioavailability of lycopene ingested through diet. Nanoencapsulation provides a potential platform to prevent lycopene from light, air oxygen, thermal processing and enzymatic activity of the human digestive system. Physicochemical properties evidenced to be the potential indicator for determining the bioaccessibility of encapsulated bioactive compounds like lycopene. By manipulating the size or hydrodynamic diameter, zeta potential value or stability, polydispersity index or homogeneity and functional activity or retention of antioxidant properties observed to be the most prominent physicochemical properties to evaluate beneficial effect of implementation of nanotechnology on bioaccessibility study. Moreover, the molecular mechanism of the bioavailability of nanoparticles is not yet to be understood due to lack of comprehensive design to identify nanoparticles’ behaviors if ingested through oral route as functional food ingredients. This review paper aims to study and leverage existing techniques about how nanotechnology can be used and verified to identify the bioaccessibility of lycopene before using it as a functional food ingredient for therapeutic treatments.

Published on: December 10, 2022
doi: 10.17756/jfcn.2022-138
Citation: Anwar Ul Alam M, Khatun M, Arif Ul Alam M 2022. Recent Trend of Nanotechnology Applications to Improve Bio-accessibility of Lycopene by Nanocarrier: A Review. J Food Chem Nanotechnol 8(4): 162-180.

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