Fecha de publicación: 12/08/2021 Fuente: WIPO "processing tomato" The present invention discloses a method for improving release rate and bioavailability of lycopene in tomatoes, which is belonging to the technical field of functional food processing. The method is to increase the release rate of lycopene by fermenting tomato juice, then mixing the resulting fermentation solution with oil and shearing as well as homogenizing the resulting mixture, finally tomato juice with high nutritional value is obtained. The preparation method is simple and convenient in operation, no organic reagent is added, and this method can significantly increase the release rate and bioavailability of lycopene from tomato juice. It is suitable for large-scale production and processing of tomato products.