Lycopene Coating for Color Stability in High-Lipid Matrices
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Solution Overview
Problem
Lycopene's insolubility in water and limited solubility in oils and fats, along with its susceptibility to oxidation and loss of unique red color when dispersed in oil phases, restrict its use as a food colorant and additive in formulations with high lipid content.
Innovation Solution
Coating solid crystallized micronized lycopene particles with a thin film of water-soluble amphiphilic biopolymers, such as proteins or protein-hydrocolloid mixtures, to create a water-insoluble network that prevents migration into lipid phases, maintaining the red color and stability of lycopene in food, pharmaceutical, and cosmetic preparations.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If lycopene is dispersed in oil or fat phase, then it provides antioxidant protection, but it loses its unique red color and turns orange to yellow
Solution Approach 1:
The patent introduces a protective colloid as an intermediary substance that forms a stable dispersion medium between lycopene particles and lipid phases. This colloid barrier prevents direct contact between lycopene and oil/fat, allowing antioxidant protection to occur while maintaining the red color in aqueous-based food matrices.
Solution Approach 2:
The patent modifies the physical state and surface properties of lycopene by coating particles with protective colloids and stabilizers. This changes the interfacial properties and prevents direct interaction with lipid phases, thereby maintaining color stability while preserving antioxidant functionality.
2Ease of operation
If lycopene particles are made larger for easier handling, then processing becomes simpler, but color effectiveness decreases
Solution Approach 1:
The patent applies thin film coatings of protective colloids and stabilizers around lycopene particles. This creates a flexible protective shell that maintains small particle size (1-10 μm) for color effectiveness while providing a stable interface for handling and processing in food matrices.
3Reliability
If lycopene is protected from oxidation by additives and fine division, then stability improves, but formulation complexity increases
Solution Approach 1:
The patent creates composite formulations where lycopene particles are combined with protective colloids and stabilizers in specific ratios. This composite structure provides oxidation protection through multiple mechanisms (physical barrier, chemical stabilization) while maintaining relatively simple processing procedures.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
Enables the use of lycopene as a stable red colorant in products with high fat or oil content, preventing color change and ensuring its antioxidant properties are retained, thereby enhancing its utility in various applications.
Implementation Method 1
coating solid crystallized micronized lycopene particles with a thin film comprising of water soluble amphiphilic biopolymers such as proteins
Implementation Method 2
a film of water non-soluble net work forms once precipitated on the lycopene
Implementation Method 3
lycopene is protected from oxidation by certain additives
Data Source
AI summary
The present invention discloses the use of a lycopene coated with a water non-soluble thin film comprising amphiphilic protein polymer for coloring with red color, foods, pharmaceuticals or cosmetics having fat and/or oil contents higher than 5%. The invention further discloses a process for the preparation of stable lycopene formulation comprising (a) treating an isolated protein to form a protein in a molecular form; (b) dispersing lycopene in an aqueous solution comprising an isolated protein in a molecular form; (c) grinding said dispersion to form lycopene particle size of 1 to 10 μm forming an homogenized mixture comprising fine particles; and optionally (d) drying the homogenized mixture.