Rapid Thermal Isomerization of Lycopene

Full benefit of priority from said parent provisional application is sought herein.

The present invention relates to a process for the rapid thermal isomerization of a mixture of tomato homogenate all-trans-lycopene and its cis-isomers of any composition to increase the proportion of cis or Z isomers, wherein the isomerization takes place in a polar solvent in which lycopene is insoluble or only slightly soluble.

DESCRIPTION
Field of Invention

The present invention relates to a process for microwave-assisted thermal cis-isomerization of a mixture of red tomato homogenate containing abundant all-trans-lycopene and its lesser abundant cis-isomer of any composition. Lycopene is a carotenoid which occurs naturally inter alia in red tomatoes.

There is to date no method by which lycopene containing fruit, vegetable or red flesh tomatoes containing majority trans-lycopene in its crystal form can be rapidly converted efficiently into the cis-lycopene isomers and increasing cis-isomer ratio compared to trans-lycopene using thermal energy transfer leading to increased mammalian absorption potential.

Background of Invention

Carotenoids have important biological functions, with roles in light capture, antioxidative activity and protection against free radicals, synthesis of plant hormones and as structural components of the membranes. They are lipid soluble compounds that play an important role in human health and nutrition. Plants and algae utilize carotenoids to absorb light energy used in photosynthesis and protect chlorophyll form photo damage (Armstrong, 1996). In mammals, carotenoids are obtained from the diet and are stored in fatty tissues. As it relates to the human diet, carotenoid absorption is improved when consumed with fat in a meal (Jayarajan, 1980).

Improving the absorption and vascular circulation of carotenoid antioxidants could aid in improving the outcomes of individuals with CVD risk factors and proinflammatory conditions associated with aging. Cardiovascular disease is often associated with the diagnosis of metabolic related disorders such as diabetes and obesity. Cardiovascular disease (CVD) is the #1 cause of death in America. Nearly one in three US. adults, or 68 million persons, have hypertension; and nearly 30% of all US adults are pre-hypertensive (CDC, Vital signs hypertension, 2011; Roger, 2012). Hypertension is a major contributor to cardiovascular diseases, which are a leading cause of death, disability, and health-care costs in the United States (Heidenreich, 2011). Epidemiological evidence demonstrates that greater intake of carotenoids offers protection against cardiovascular disease, cancer, macular degeneration and neurodegenerative diseases (Krinsky, 2005).

Lycopene derived from tomatoes is the most commonly consumed carotenoid in the US. Lycopene exhibits the highest antioxidative properties among all dietary carotenoids (Miller, 1996; Bohm, 2002). Lycopene activates important mechanisms in the human body that protect against pathogenesis of degenerative diseases, especially coronary heart diseases, cancers and an array of other free radical-mediated conditions (Halliwell, 1997) (Kritchevsky, 1999). In vivo studies report that tomato products improved the antioxidative activity of the plasma and reduced LDL oxidation in healthy men (Lee, 2000; Bub, 2000). Tomato value-added products such as ketchup, bbq sauce, salsa, pizza sauce represent the majority of carotenoid-based foods typically consumed by Americans. Tomato farmers in California grow roughly 300,000 acres for tomato processors producing 12 million tons (23 billion lbs.) of product annually, worth an estimated $8 billion (Hartz, 2008; Carter, 2008). California accounts for over 90% of U.S. production and 35% of world production (Hartz, 2008). Tomato processing is a high value market in the US, yet the market's full potential related to carotenoid heart health benefits is not represented in many commonly consumed processed food products.

Tomatoes possess many beneficial phytonutrients but the most well studied is lycopene. Lycopene exists predominately in either the trans or cis isoforms. Trans-lycopene isoform is abundant in the native unprocessed tomato. As tomatoes are processed and/or cooked, the trans-lycopene is converted to the more bioavailable cis-lycopene isomer form, which has been shown to increase absorption by 2 to 3-fold. (Gartner, 1997; Stahl, 1992; Rao, 2002). Studies by Burri and Ishida (2009) sponsored by Agricultural Research Services showed the tangerine tomato's biofortified tetra-cis-lycopene is more efficiently absorbed by human bodies than is the trans-lycopene of red tomatoes (Burri, 2009).

Recently, studies in the Schwartz lab at Ohio State investigating the bioavailability of cis-lycopene containing tomato products showed 8.5 times increase in absorption in human studies and it was concluded that tomato-based food products could be manipulated by temperature processing to favor the formation of specific isomer patterns to improve lycopene bioavailability (Cooperstone 2015, Cooperstone 2016, Unlu, 2007). Collectively, the findings in these studies allude to the significance of establishing a proficient heat induced cis-lycopene conversion bioprocessing system for the readily available and less expensive red tomatoes in the production of post-harvest sterile value-added tomato ingredients and end products.

Lycopene is the most potent antioxidant of the carotenoid family. It contains 11 conjugated double bonds arranged linearly in the center portion of the molecule and 2 unconjugated double bonds at each end (Nguyen, 1999). This highly unsaturated hydrocarbon carotenoid has a molecular formula of C₄₀H₅₆. Lycopene is the longest carotenoid in the family, and its configuration provides a singlet-oxygen free radical quenching ability twice as high as that of β-carotene and 10 times higher than that of α-tocopherol (Nguyen, 1999; Weisburger, 2002). The radical scavenging activities of lycopene are related to its ability to trap peroxyl radicals (ROO⁻) and diffuse oxygen radicals (O₂⁻) (Foot, 1968; Burton, 1984). Lycopene has been reported to deactivate an array of free radicals, such as hydrogen peroxide, nitrogen dioxide, thyl, and sulphonyl (Bohm, 1995; Lu, 1995; Mortenson, 1997). Additionally, multiple investigations demonstrate that lycopene is a more potent ROS scavenger than many other dietary carotenoids and other antioxidants (Di Mascio, 1989; Di Mascio, 1991; Devasagayam, 1992; Miller, 1996).

The per capita consumption of tomatoes in the US is 73 lbs and the major sources of lycopene in the typical American diet come from tomato products such as spaghetti sauce, tomato juice, pizza sauce, and ketchup. These foods provide over 80 percent of the lycopene consumed in the U.S. The half-life of lycopene is 7 to 14 days in human blood, and a diet absent of lycopene for 1 week significantly lowers plasma concentrations (Allen, 2002; Hadley, 2003; Rao, 2002; Schwedhelm, 2003). Interestingly, investigations by Hadley and colleagues (2003) suggest that 1 week of consuming processed tomato products low in lycopene resulted in increased levels of the circulating cis-lycopene concentration. Research investigating low dose lycopene intake by Rao and Shen (2002) report that lycopene intake of 5-20 mg produced a significant increase in serum lycopene levels for both ketchup and lycopene capsules. Moreover, these studies suggested lycopene mediates a protective effect by significantly reducing lipid and protein oxidations in the body (Rao, 2002).

Compared to trans-lycopene, the absorption potential of cis-lycopene is enhanced due to the lower tendency to self-aggregate and form crystals (Britton, 1995). The solubility of cis-isomers is high in the lipophilic phase; therefore, they are more efficiently incorporated into bile acid micelles, pass across the intestinal barrier via passive diffusion, and are preferentially incorporated into chylomicrons (Bohm, 1999; Boileau, 2002, Cartner, 1997). Lycopene, as well as other carotenoids are absorbed through enterocyte uptake as well (Johnson, 1997; Tyssandier, 2002).

After gaining access to the body via lymphatic system or portal circulation, carotenoids accumulate in the liver, were they are packaged and released into circulation with lipoprotein particles. In blood plasma, lycopene (and other carotenoids) are mainly associated with low density lipoproteins (LDL) and very low-density lipoproteins (VLDL). The lycopene-lipoprotein interaction truly represents a symbiotic relationship. While the lipoproteins provide lycopene a transport mechanism to specific tissues, the lycopene protects the lipoprotein from oxidative damage (Agarwal, 2001). Carotenoids are transported to various tissue sites that have many low-density lipoprotein receptors and/or a high rate of lipoprotein uptake such as adrenal, prostate, lung, kidney, pancreas, and ovary (Gerster, 1997; Schmitz, 1993; Erdman, 1993). Lycopene is deposited in the liver, lungs, prostate gland, colon, and skin in the human body, and its concentration in body tissues tends to be higher than those of all other carotenoids (Rao, 1998; Rao, 2002; Shi, 2002; Shi, 2003). The protective role of lycopene to LDL in circulation is critical to decreasing the risk of coronary heart disease. Oxidized LDLs are directly involved in the formation of foam cells and arterial plaques, which increase the risk of cardiovascular disease (halal, 1996; Parthasarathy, 1998; Ames, 1995). Oxidation of LDL is responsible for the increase presence of activated macrophages and is believed to contribute to the development of atherosclerosis (Santanam, 2002). This is plausible because macrophage receptors preferably recognize the oxidized LDL form and could, therefore, be taken up by vascular tissue macrophages to induce the fatty-streak lesion of atherosclerosis (Lavy, 1993). The development of atherosclerotic plaques along arterial walls often leads to a decrease in vascular lumen size, which can result in elevated blood pressure and cardiovascular disease.

Studies suggest lycopene protects the body from lipid peroxidation (Bhuvaneswari, 2001; Velmurugan, 2002; Yeh, 2002). This is significant because several lipid peroxidation products were identified as cytotoxic and genotoxic and were shown to play an important role in the etiology of several chronic diseases, including acute coronary syndromes (Tsimikas, 2003; Boyd, 1991). Lipid peroxidation refers to the oxidative degradation of lipids. During this process free radicals steal electrons from the lipids in cell membranes, resulting in cell damage. Fortunately, lipophilic antioxidants can provide protection as they are embedded entirely within the nonpolar inner environment of the membrane and exhibit limited mobility. In the case of obese individuals, due to their excess stored energy, lipid cellular components would be likely in abundance and thus prone to oxidative damage; as chronic low-level inflammation is a hallmark of obesity. Due to the characteristic lipophilic properties of lycopene, it appears that the localization of carotenoids in the lipophilic component of the cell provides a greater resistance for lipid and lipid proteins to oxidative damage (Clevidence, 1993; Ribaya-Mercado, 1995). The availability and accessibility of bioavailable lycopene in systemic circulation throughout the vasculature may provide an additional layer of protection from oxidative damage.

Lycopene's lipid peroxidation protective effects may be accompanied by a lycopene induced activation of the cellular endogenous antioxidant defense system. This innate cellular defense mechanism that protects the body from oxidative damage consists of enzymes such as glutathione peroxidase, catalase, and superoxide dismutase. Velmurugan and colleagues (2002) conducted an animal study to examine lycopene antiperoxidation effect by using a potent carcinogen that produced toxic and highly diffusible reactive oxygen species. They reported a significant reduction in lipid peroxidation in both plasma and erythrocytes was observed in the animal group that was administrated with lycopene; and accompanied by enhanced levels of glutathione (GSH) and biotransformation enzymes, such as glutathione peroxidase (GPx), glutathione-S-transferase (GST), and glutathione reductase (GR) (Velmurugan, 2002). This is consistent with previous work by this group which shows the ingestion of lycopene significantly decreased the lipid peroxides and enhanced the activities of hepatic biotransformation enzymes in a hamster carcinogenesis model (Bhuvaneswari, 2001; Bhuvaneswari, 2002). With obesity being a chronically toxic condition that produces chronic medium to low doses of various inflammatory reactive oxygen species; the presence of circulating lycopene may induce similar pro-endogenous antioxidant defense system protective effects as observed in studies by Velmurugan et al (2002) and Bhuvaneswari et al (2002). In clinical studies, lycopene has been shown to activate super oxide dismutase (SOD) activity. In studies by Kim et al (2011), patients received a daily 6 mg or 15 mg lycopene supplementation for 8 wks; and results showed that SOD activity increased by 1.73 units per milliliter and 2.37 units per milliliter, respectively. The results were correlated with a significant improvement in endothelial function and a 57% reduction in C-reactive protein (CRP) levels in the high dose group (Kim, 2011). The beneficial effects of lycopene displayed in this study are significant and relevant to obesity and cardiovascular disease, as high CRP levels are positively correlated with obesity and the progression of atherosclerosis (Visser, 1999; Cook, 2000; Rohde, 1999). Moreover, the ability of low to moderate levels of dietary lycopene to upregulate SOD activity further substantiates the suggested protective effect dietary lycopene may provide beyond its traditional free radical quenching activities.

Thermal Processing of Tomato Products

Recent advances in thermal processing technology have resulted in the establishment of methods possessing the potential to rival standard bioprocessing techniques used in today's food industry (Richardson, 2001). A significant factor in producing a more nutrient rich tomato-based condiment is selecting the way the product is processed post formulation. Tomatoes are the key ingredient, therefore a processing technique that facilitates the conversion and protection of lycopene, is paramount. Within the pericarp tissue of the ripe tomato fruit, lycopene is localized in the chloroplasts, in the form of fine crystals, which are associated with the membrane structure (Bouvier, 1998). While in the crystalline formation, lycopene is configured in its most thermodynamically stable trans-lycopene form. This structurally “grounded state” accounts for 90-96% of total lycopene in red tomato fruit, and is a predominant factor influencing the accessibility of lycopene to the human body. During mechanical and thermal processing, it is hypothesized stable lycopene isoform is freed from the fleshy membrane-bound matrix and isomerized to a more energy-rich state known as cis-lycopene isomers. Under the influence of heat, light, or certain chemical reactions, seven bonds comprised within the natural trans-lycopene molecule can perhaps be isomerized to the mono- or poly-cis form. This is significant because cis isomers of lycopene have physical characteristics and chemical behaviors distinct from the all-trans structure, and in human serum and tissue cis-lycopene isomers contribute more than 50% of total lycopene (Shi, 2000; Schierle, 1996). Data from research studies show that the human body better absorbs cis isomers of lycopene than all-trans form (Boileau, 2002; Cooperstone, 2015).

During the processing of tomatoes to value added products, heat intensity exposure and time duration are the most critical factors influencing isomerization or degradation. A study by Shi et al (2003) involving dissolved extracted lycopene in canola oil and heated to 25° C., 100° C., or 180° C. produced results that suggest degradation of lycopene was the main mechanism of lycopene loss when heated above 100° C. Conversely, at lower heating temperature of 70° C., Schierle et al (1996) reported data that shows cis isomerization levels increased proportionally to heating time. The presence of certain macromolecules in tomatoes may provide additional protection for lycopene during heat treatment. It was observed that lycopene loss was less while heating tomato pulp in comparison to heating lycopene in organic solution (Cole, 1957; Cole, 1957). In a separate study by Shi et al (2002), tomato puree was subjected to heat treatments of 90° C., 110° C., 120° C. and 150° C. for 1-6 hours to characterize isomerization and degradation of lycopene. The results indicate that the concentration of total lycopene steadily decreases with treatment (the higher the temperature, the faster the degradation), while the cis isomer levels increased but only during the first 2 hours of heating. The authors suggested that oxidation of lycopene was the main mechanism of lycopene loss when heated above 100° C., and that an optimum heating condition could be found to promote cis isomerization in tomato-based foods (Shi, 2002; Shi, 2003). Data from Schwartz's laboratory indicates that the trans-lycopene isomer is relative stable to isomerization at temperatures between 50 and 100° C. (Nguyen, 1999). Conversely, studies from this same lab reported thermal processing influenced isomerization of lutein and beta-carotene, but not lycopene (Nguyen, 2001).

Microwave Thermal Processing

Microwave assisted thermal processing offers similar benefits to conventional methods, but with improved product quality and reduced time of exposure to energy (Canumir, 2002). Several studies have successfully been conducted on the microwave pasteurization of fruit juices as it preserves the natural organoleptic characteristics of the juice and reduces the time of exposure to energy, with the subsequently lower risk of losing essential thermolabile nutrients (Igual, 2010). It is generally accepted with microwave-assisted heating the come-up time for sterilization temperature range is shorter comparted to conventional heating, thus limiting heat exposure time. This occurs because the product is being heated from the inside out using polar and charged molecules within the fruit puree matrix. Microwaves are electromagnetic radiation waves with frequencies that lie between infrared and radio and TV waves. The principle of application of microwave radiation to fruit puree sterilization is that water present in food materials act as an electric dipole, which contains both positively and negatively charged molecules. When an electromagnetic radiation is passed through the food, heat energy is produced due to intermolecular frictions resulting from the movement of electrical charges produced by forces of attraction and repulson (Datta, 2013). Another mechanism of heating is due to ionic conduction. The application of electromagnetic field causes migration of the ions towards oppositely charged regions. This results in release of heat due to multiple billiard ball-like collisions and disruption of the H-bonds in water (Venkatesh, 2004). The amount of heat produced in food during microwave heating is proportional to food matrix's dielectric properties, including dielectric constant and dielectric loss factor (Tang, 2005).

Studies performed by Kumnar et al (2008) showed that thermophysical and dielectric properties of tomato value added food materials and ingredients are suitable for microwave heating at sterilization temperatures. Unlike conventional thermal sterilization, microwave heating causes uniform heating of the entire volume of the food, and provided water content is adequate, the energy is absorbed very fast, which causes rapid heating (Venkatesh, 2004). Volumetric heating is the term that has been given to this type of efficient energy transfer within food processing, as it allows internal heating instead of transferring heat from a secondary medium (Ramaswamy, 2014). The ability of microwave or volumetric heating to transfer energy uniformly and rapidly allows for an opportunity to identify ideal conditions for standardized lycopene isomerization conditions that stop short of oxidizing or degrading bioactive antioxidants and desirable organoleptic characteristics.

SUMMARY OF THE INVENTION

The subject of invention relates to a method of thermal processing tomato or lycopene containing homogenate material in water or with water and oil using electromagnetic radiation and/or ionic conduction resulting in release of heat due to multiple billiard ball-like collisions and disruption of hydrogen bonds in a polar solvent (including but not limited to water), as observed with microwave-assisted heating or volumetric heating resulting in an increase in cis-isomerization conversion and improved mammalian absorption capacity of lycopene in red tomato or lycopene containing homogenate starting material post processing.

DETAILED DESCRIPTION OF INVENTION

Theoretically lycopene can assume 211 or 2048 geometrical configurations, due to the 11 conjugated carbon-carbon double bonds in its backbone (Omani, 2005). Lycopene biosynthesis in plants leads to the all-trans-form that is independent of its thermodynamic stability. In human plasma, lycopene is an isomeric mixture, containing at least 60% of the total lycopene as cis-isomers (Kim, 2012).

All-trans, 5-cis, 9-cis, 13-cis, and 15-cis are the most commonly identified isomeric forms of lycopene with the stability sequence being 5-cis>all-trans>9-cis>13-cis>15-cis>7-cis>11-cis (Agarwal, 2000). The 5-cis-form is thermodynamically more stable than the all-trans-isomer, nevertheless a large number of geometrical isomers are theoretically possible for all-trans lycopene with limitations to cis-trans isomerization by steric hinderance of ethylenic groups of certain lycopene molecules (Agarwal, 2000).

In fruit such as tomatoes lycopene exists in chromoplast as ratio of E/Z or trans/cis isomers depending on cultivar and degree of ripeness. Our lab has observed homogenized untreated samples with a ratio of trans to cis at 96:4, respectively. Studies performed by Honda et al on isomerization of trans-lycopene, purified from tomato paste, was investigated with organic solvents and the isomerization ratios to the cis-isomer of lycopene ranged from 11.4% at 4 C to 77.8% at 50 C for 24 hrs (Honda, 2015).

Previous state of the art in lycopene isomerization process approved for patent protection was designed to convert existing Z or cis-lycopene isomers in lycopene containing material such as tomatoes to E or trans-lycopene isomers (U.S. Pat. No. 7,126,036). These processes involving organic solvents and traditional thermal processes entailed several ours of processing in the range of 2-160 hours, preferably 16 to 40 hours at select temperatures.

There is to date no method by which a mixture of trans-lycopene isomers or else individual trans-lycopene can be converted efficiently in minutes to cis-lycopene isomer forms. There is to date no method by which a mixture of cis-lycopene or else individual cis-lycopene can be excited efficiently in minutes into other cis-lycopene isomer forms.

It is an object of the present invention to develop an efficient method or isomerizing the trans-lycopene form into cis-lycopene form which does not have the described prior art disadvantages and makes it possible to use the more energy efficient and cost-effective thermal energy transfer isomerization process for lycopene.

We have found that this object is achieved by a process for the volumetric heating and/or microwave-assisted rapid thermal isomerization of a mixture of trans-lycopene and its cis-isomers of any composition to increase the proportion of cis-lycopene isomers, wherein the isomerization takes place in a polar solvent in which lycopene is insoluble or slightly soluble.

The invention thus relates to a process for the thermal isomerization of trans-lycopene and its cis-lycopene isomers of any composition to increase the proportion of cis-lycopene, wherein the isomerization takes place in a polar solvent.

The process of the invention makes use of a suspension of lycopene in a polar solvent in which lycopene is insoluble soluble or slightly soluble.

Polar solvents employed are water or water/oil.

Polar solvents are monounsaturated and polyunsaturated fatty acids such as edible oils including but not limited to olive oil, canola oil, sunflower oil, vegetable oil, safflower oil, grapeseed oil saffron oil, black cumin seed oil, cooking oils, omega 3 fatty acids, omega 6 fatty acids, lecithin, surfactants and fat soluble vitamins E, D, K, A.

Polar solvents employed can be alcohols such as C.sub.1 C.sub.8-alcohols, diols, polyols, amines, carbonates, sulfoxides or edible oils.

C.sub.1 C.sub.8-Alcohols are, for example, methanol, ethanol, ethylene glycol, glycerol, propanol, isopropanol, butanol, tert-butanol, pentanol, hexanol, heptanol, or octanol, and methanol, ethanol, or butanol are preferably employed. An example of a diol which can be employed is ethylene glycol. Polyols mean, for example, polyethylene glycol. Examples of amines are formamide, acetamide, methylformamide, methylacetamide, dimethylformamide, dimethylacetamide or y-butyrolactone. Carbonates mean, for example, ethylene carbonate or propylene carbonate. An example of a sulfoxide which can be used is dimethyl sulfoxide.

The process of the invention exploits the effect that microwave assisted heating excites polar molecules throughout the discontinuous phase of the homogenate composition which contains the continuous phase comprising the virtually insoluble trans-lycopene accompanied by 5-cis-lycopene in their respective most thermodynamically stable forms. Thermogenesis formed from polar and ionic molecules activated by microwave generation excites lycopene isomers to change conformation favoring increases in cis-isomer content and cis-isomerization. In this case it is possible, if the temperature is sufficiently high, for there to be selective isomerization of cis-lycopene isomers, because the trans-lycopene isomers bound in the crystal have a considerably higher isomerization activation energy. Owing to the properties of crystalline trans-lycopene, solubilization with oil or polyunsaturated triglycerides lowers trans-lycopene isomerization activation energy thus allowing the process of the invention to exploit the effect of microwave assisted heating or volumetric heating to effectively excite polar and ionic molecules throughout the continuous and discontinuous phases of the fruit or vegetable homogenate containing lycopene. Overall, the isomerization equilibrium can thus be shifted towards the cis-lycopene isomer.

The isomerization temperature is between 40 and 180 degree C., preferably between 60 and 120 degree C. The isomerization can be carried out both under atmospheric pressure and under elevated pressure, preferably under pressures of from 0 to 10 bar. The isomerization process duration is between 0.25 minutes and 2,880 minutes, preferably between 2 minutes and 1,440 minutes.

A suspension of lycopene in a polar solvent in which lycopene is insoluble or only slightly soluble is prepared after shear stress homogenization processing of fruit or vegetable material to give lycopene directly in this polar solvent. Hydrophobic compounds, oil and/or amphiporus surfactant processing aids can be added during the homogenization process within a range between 0.25%-75% of lycopene, preferably between 1%-60% of lycopene to improve lycopene solubilization in polar solvent.

It is then possible for lycopene, in various ratios of amounts in relation to the polar solvent, preferable as 1 to 98% strength suspension of lycopene in the polar solvent, to be isomerized by microwave or dielectric property influenced volumetric heating or thermogenesis.

This can then be followed by 8 different variants: firstly, the homogenate suspension can be isomerized directly by microwave or volumetric heating. An alternative is to add edible oil or polyunsaturated fatty acids and subsequently isomerize by heating. In the third variant, the surfactant, for example, lecithin is added to the homogenate suspension with or without oil, and then isomerization is carried out. The fourth variant, adding an alcohol, for example methanol, and subsequently to isomerize by heating. The fifth variant, the solvent incorporates, for example, n-butanol, and then is isomerization is carried out. The sixth variant, the solvent incorporates, for example, hexane then the isomerization is carried out. The seventh variant, the solvent incorporates, for example ethyl acetate then the isomerization is carried out. The eighth variant, the solvent incorporates, for example alkyl halides such as dichloromethane or chloroform then the isomerization is carried out.

The lycopene quality and quantity can be evaluated by cooling the suspension, and performing a lycopene extraction and washing, then determining the qualitative and quantitative content by HPLC measurement.

It was possible to increase 9-cis-lycopene isomer by 1010% in HR (Heated Roma) compared to control (unheated) (FIG. 3), increase 7-cis-lycopene isomer by 344% in HR compared to control (FIG. 2), and increase di-cis-lycopene isomer by 99.4% in HR compared to control (FIG. 6). Results from in-vitro digestibility assay confirmed increases in cis-lycopene isomerization translated into a 25% increase in relative bioaccessbility of cis-lycopene (FIG. 12) in HR. No significant increase in absolute bioaccessbility for total cis-Lycopene or trans-Lycopene was observed in HR compared to control (FIGS. 10 & 11).

It was possible to increase 9-cis-lycopene isomer by 758% in HRO (Heated Roma Oil) compared to control (unheated) (FIG. 3), increase 9′-cis-lycopene isomer by 50% in HRO compared to control (FIG. 4), increase 13-cis-Lycopene isomer by 40000% in HRO compared to control (FIG. 5), and increase di-cis-lycopene isomer by 182% in HRO compared to control (FIG. 6). Data shows a 350% increase of c-Lycopene-1 in HRO compared to control (FIG. 7). Results from in-vitro digestibility assay confirmed increases in cis-lycopene isomerization translated into a 100% increase in relative bioaccessbility of cis-lycopene in HRO (FIG. 12) and a 315% increase in total-Lycopene relative bioaccessbility in HRO compared to control (FIG. 12). Additionally, HRO treatment expressed a 200% increase in total cis-Lycopene isomer absolute bioaccessbility (FIG. 10) and a 220% increase in trans-Lycopene isomer absolute bioaccessbility compared to control (FIG. 11).

It was possible to increase 9-cis-lycopene isomer by 333% in HROL (Heated Roma Oil/Lecithin) compared to control (unheated) (FIG. 3), no significant increase 9′-cis-lycopene isomer in HROL compared to control (FIG. 4), increase di-cis-lycopene isomer by 81.9% in HROL compared to control (FIG. 6). Data shows a 270% increase of c-Lycopene-1 in HROL compared to control (FIG. 7). Results from in-vitro digestibility assay confirmed increases in cis-lycopene isomerization translated into a 362.8% increase in relative bioaccessbility of cis-lycopene in HROL (FIG. 12) and a 905.6% increase in total-Lycopene relative bioaccessbility in HROL compared to control (FIG. 12). Additionally, HROL treatment expressed a 650% increase in total cis-Lycopene isomer absolute bioaccessbility (FIG. 10) and 850% increase in trans-Lycopene isomer absolute bioaccessbility compared to control (FIG. 11).

It was possible to influence the cis/trans isomer ratio based upon processing conditions concerning the current invention. Analysis of isomer ratio in mg/100 g showed a cis/trans ratio of 1:15 for control, 1:12 for HR, 1:7 for HRO and 1:9 for HROL, which collectively represents lycopene crystalline structure solubilization and isomerization efficiency as cis/trans ratio is shifted in the direction of cis-lycopene at the expense of trans isomer. Moreover, it was possible identify a shift in cis/trans lycopene percentage ratio shift from 4%:96% in control, to 8%:92% in HR, 12%:88% in HRO and 10%:90% in HROL. This data is consistent with both increases in cis-isomer generation by microwave or volumetric mediated heating and increases observed in absolute and relative bioaccessbility of lycopene and its isomers in heat treated samples (HR, HRO, HROL) versus control untreated samples.

Cis-Lycopene isomerization is obtained by homogenizing lycopene containing fruit or vegetable and heating using microwave or volumetric mediated thermogenesis. Lycopene is a naturally occurring carotenoid, and is otherwise available to those of skill in the art. It may be obtained from a large variety of natural sources, including tomato.

The advantages which can thus be achieved overall by the volumetric heating and/or microwave-assisted thermal lycopene isomerization method of the invention are as follows: increase in more bioavailable yield of cis-lycopene isomer in processed lycopene containing material, decrease in isomerization activation energy requirement, decrease in thermal processing times necessary to achieve desired lycopene isomerization, decrease in cost of production due to rapid, efficient and identifiable processing end points defined by quantification of lycopene isomer quality, and increase in lycopene bioaccessiblility due to increase in micellularization efficiency of lycopene and its isomers resulting from the novel process invention.

In vitro bioaccessibility assay was used to simulate human oral, gastric and small intestinal digestion based on the method described by Hedren et al and Garrett et al. Tomatoes were subjected to a three-stage static in vitro digestion model, and lycopene was analyzed by HPLC-MS. The lycopene bioaccessibility of a sample is reported as a ratio (%) of the in vitro bioaccessible lycopene content to the corresponding lycopene content of the sample. This in vitro digestion model has been widely applied to fat-soluble micronutrients vitamin D, Vitamin E, vitamin K, fat-soluble carotenoids to model gastric and small intestinal release as well as micellarization (Reboul 2011, Failla 2008). In the small intestine, bile is required to incorporate lycopene into mixed micelles (Schachter 1964). Lycopene that has been released from the food matrix and solubilized in mixed micelles is available for subsequent absorption at the epithelial surface in the duodenum and jejunum (bioaccessible). While in vitro methodologies may not fully portray in vivo bioavailability, this approach offers a method to comparatively assess lycopene containing food matrixes with additional insight into confirming the impact processing including but not limited to rapid microwave-assisted or dielectric property mediated volumetric heat induced lycopene isomerization has on improving lycopene solubilization and micellularization leading to enhanced absorption capacity for lycopene antioxidants.

This invention has been disclosed in terms of specific embodiments, and generic description. The specific embodiments are not intended as limiting, and variations will occur to those of ordinary skill in the art without the exercise of inventive skill. Such variations remain within the scope of the invention, save as excluded by the recitations of the claims set forth. In particular, variations in isomerization procedure and specific condition will occur to those of ordinary skill in the art, without departing from the scope and spirit of the invention.

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DESCRIPTION OF THE FIGURE

FIG. 1 illustrates the structural distinctions of the predominant lycopene geometrical isomers. Geometric isomers of lycopene, all-trans lycopene, 15-cis lycopene, 13-cis lycopene, 11-cis lycopene, 9-cis lycopene, 7-cis lycopene, 5-cis lycopene

FIG. 2 illustrates the quantification of 7-cis-lycopene detected in processed Roma Tomatoes for unheated control, heated, heated with oil and heated with oil and lecithin. The data shows a 344% increase of 7-cis-Lycopene in HR (heated roma) compared to control (unheated) roma.

FIG. 3 illustrates the quantification of 9-cis-lycopene detected in processed Roma Tomatoes for unheated control, heated, heated with oil and heated with oil and lecithin. The data shows a 1010% increase of 9-cis-lycopene in HR (heated roma) compared to control (unheated). 9-cis lycopene in HRO (heated roma w/oil) increased by 758% compared to control. 9-cis lycopene in HROL increased by 333% compared to untreated control.

FIG. 4 illustrates the quantification of 9′-cis-lycopene detected in processed Roma Tomatoes for unheated control, heated, heated with oil and heated with oil and lecithin. The data shows a 50% increase of 9′-cis-lycopene in HRO (Heated Roma Oil) compared to control (unheated).

FIG. 5 illustrates the quantification of 13-cis-lycopene detected in processed Roma Tomatoes for unheated control, heated, heated with oil and heated with oil and lecithin. The data shows a 40000% increase of 13-cis-lycopene in HRO (Heated Roma Oil) compared to control (unheated)

FIG. 6 illustrates the quantification of di-cis-lycopene detected in processed Roma Tomatoes for unheated control, heated, heated with oil and heated with oil and lecithin. The data shows a 99.4% increase of di-cis-Lycopene isomer in HR (heated roma) compared to control (unheated). Data shows a 182% increase of di-cis-Lycopene isomer in HRO compared to control. Data shows an 81.9% increase of di-cis-Lycopene isomer in HROL compared to control

FIG. 7 illustrates the quantification of c-lycopene-1 detected in processed Roma Tomatoes for unheated control, heated, heated with oil and heated with oil and lecithin. Data shows a 350% increase of c-Lycopene-1 in HRO compared to control; Data displays a 270% increase of c-Lycopene-1 in HROL (Heated Roma Oil/Lecithin) compared to control.

FIG. 8 illustrates the quantification of 5-cis-lycopene detected in processed Roma Tomatoes for unheated control, heated, heated with oil and heated with oil and lecithin. Stable form 5-cis-lycopene decreased in HR, HRO and HROL by 8.7%, 29.5%, 21.5% (respectively) compared to control.

FIG. 9 illustrates the quantification of trans-lycopene detected in processed Roma Tomatoes for unheated control, heated, heated with oil and heated with oil and lecithin. Stable form trans-lycopene remained constant in HR compared to control. HRO and HRL expressed 31.9% and 9.64%, respectively, decreased trans-Lycopene content compared to control.

FIG. 10 illustrates the quantification of cis-Lycopene Absolute Bioaccessibility identified in processed Roma Tomatoes for unheated control, heated, heated with oil, heated with oil/lecithin. Data shows absolute bioaccessibility of total cis-Lycopene increase 200% in HRO compared to control; Data displays a 650% increase in total cis-Lycopene absolute bioaccessibility in HROL (Heated Roma Oil/Lecithin) compared to control.

FIG. 11 illustrates the quantification of trans-Lycopene Absolute Bioaccessibility identified in processed Roma Tomatoes for unheated control, heated, heated w/oil, heated w/oil+lecithin. Data shows absolute bioaccessbility of trans-Lycopene decreased 20% in HR compared to control, Trans-Lycopene absolute bioaccessibility increased 220% in HRO compared to control, and increased 850% in HROL compared to control

FIG. 12 illustrates the quantification of % Relative Bioaccessibility (aqueous/digestia) calculated in processed Roma Tomatoes for unheated control, heated, heated w/oil, heated w/oil+lecithin. Relative bioaccessbility of cis-lycopene increased by 25% in HR compared to control. Cis-Lycopene relative bioaccessbility increased in HRO by 100% compared to control. Cis-Lycopene in HROL increased by 362.8% compared to control. Total-Lycopene relative bioaccessbility remained constant in HR, compared to control but increased by 315.5% in HRO compared to control, increased by 905.6% in HROL compared to control

Rapid Thermal Isomerization of Lycopene

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