Lycopene: a review of functional properties, extraction and application in meat field.

Abstract

Lycopene is a natural bioactive compound and has garnered increasing research attention due to its potential benefits for human health. To facilitate the lycopene utilization in the food industry, the present review provides a comprehensive summary of lycopene. Firstly, it elaborates on the multifunctional characteristics of lycopene and its underlying action mechanisms. Then, this work critically discusses novel lycopene extraction technologies (ultrasound, microwave, pulsed electric fields, etc.) and explains the high-efficiency working principles. Finally, the applications of lycopene in the quality improvement of meat and meat products are expounded in detail. To conclude, this review innovatively establishes a three-dimensional analytical framework that integrates upstream research on lycopene's bioactivities, midstream advanced extraction technologies, and downstream specific applications in meat processing. The work is expected to promote the industrial application of lycopene, support the development of high-value functional foods, and ultimately contribute to improving human health.