Lycopene may slow the degradation of vitamins A and D3 in skimmed milk by 45% with the potential to extend shelf life according to Argentinean research.

Skimmed milk accounts for about 14% of total milk sales. According to the study, nutritional quality loss can be reduced by encapsulating small amounts of lycopene in gum arabic and sucrose. The resulting microcapsules can protect the riboflavin against photo-oxidation.