Lycopene-rich watermelon concentrate used as a natural food colorant: Stability during processing and storage

Melicia Cintia Galdeano,Flávia dos Santos Gomes,Davy William Hidalgo Chávez,Eveline Lopes Almeida, Laís Cordeiro Moulin,Daniela de Grandi Castro Freitas de Sá,Renata Valeriano Tonon

Food Research International（2022）

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Abstract

•Lycopene from watermelon can be an important natural colorant for food uses.•Thermal processes play a crucial role in the lycopene stability and its color.•Complex nature of the food affects lycopene content and its color during storage.

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Key words

Citrullus lanatus,Snack cracker,Fusilli pasta,Extruded snack,Degradation kinetics

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