Important carotenoids derived from marine biomass: Extraction, stabilization, and potentiality in food, cosmetics, and pharmaceutical application

Roy, Vikash Chandra; Haq, Monjurul; Ho, Truc Cong; Park, Jin-Seok; Chamika, W.A. Shiran; Ali, Md Sadek; Haque, Ahmed Redwan; Zhang, Wei; Chun, Byung-Soo

doi:10.1016/j.fbio.2024.104421

Food Bioscience

2024

DOI: 10.1016/j.fbio.2024.104421

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Important carotenoids derived from marine biomass: Extraction, stabilization, and potentiality in food, cosmetics, and pharmaceutical application

Vikash Chandra Roy,

Monjurul Haq,

Truc Cong Ho

et al.

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Cited by 3 publications

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Pulsed electric field-assisted extraction of natural colorants; principles and applications

Karimi Sani,

Mehrnoosh,

Rasul

et al. 2024

Food Bioscience

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Pulsed electric field-assisted extraction of natural colorants; principles and applications

Karimi Sani,

Mehrnoosh,

Rasul

et al. 2024

Food Bioscience

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Influence of Treatment with Natural Phytoregulators on Purple Carrots (Daucus carota L.) during Cold Storage

Sáez-Escudero,

Blanch,

Ruiz del Castillo

2024

Applied Sciences

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In this work, we investigated the effect of natural phytoregulators (i.e., methyl jasmonate and abscisic acid) on quality physicochemical parameters, carotenoid and anthocyanin content and antioxidant activity of purple carrots in storage at 5 °C for 21 days. As a result, study of the natural evolution of fresh-untreated purple carrots in storage exhibited increase in carotenoids (from 1.41 to 3.79 mg EβC g−1 DW) and stability of anthocyanins (2.18 vs. 2.23 mg ECGg−1 DW) but significant loss of organoleptic quality. Treatment with methyl jasmonate and abscisic acid resulted in similar or even higher carotenoid content (1.61 and 2.15 mg EβC g−1 DW for methyl jasmonate and abscisic acid, respectively) as compared with the value measured in fresh-untreated carrots before storage (1.41 mg EβC g−1 DW). In contrast to carotenoids, anthocyanins and antioxidant activity mostly decreased with the treatments. However, physicochemical parameters indicating organoleptic quality improved considerably, which was meaningful considering their importance in terms of consumer acceptance. These results reflect the slowing-down effect of natural phytoregulators on spoilage of purple carrots over storage. Optimization of this approach is scheduled to minimize anthocyanin losses. It can therefore be an interesting approach to extending purple carrot shelf-life with no need for artificial preservatives.

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Exploring Marine-Based Food Production: The Challenges for a Sustainable and Fast Biotechnology-Based Development

Augusto,

Lemos,

Silva

2024

Applied Sciences

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Marine-derived nutrients and bioactive compounds may offer a myriad of biological benefits, such as anticancer and anti-inflammatory properties, and technological potential, enhancing food quality as additives. Their role in the sustainable development of food technology is fundamental, especially in advancing the knowledge of functional foods and related technologies. Algae are considered one of the major sources of marine-derived ingredients and the subject of several recent studies. Despite their potential, the translation of marine ingredients’ potential into a marine-based competitiveness of the food industry faces hurdles in the extraction process and operational systems scale-up that the industry needs to tackle. The complexity of marine matrices with diverse compounds and solubilities adds complexity to extraction processes and may lead to low yields or bioactivity loss. Contaminants, like heavy metals and pesticide residues in marine organisms, require rigorous purification processes for product safety. The use of biorefinery systems in marine-based ingredients’ production, particularly cascade processes, offers zero-waste solutions, contributing to the blue economy and aligning with UN sustainability goals. Sustainability assessment tools are critical for evaluating marine-based food production’s environmental, social, and economic impacts. A continued exploration and collaboration are essential for the future, fostering innovation and sustainability to create a resilient, equitable, and eco-friendly food system.

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Important carotenoids derived from marine biomass: Extraction, stabilization, and potentiality in food, cosmetics, and pharmaceutical application

Cited by 3 publications

References 170 publications

Pulsed electric field-assisted extraction of natural colorants; principles and applications

Pulsed electric field-assisted extraction of natural colorants; principles and applications

Influence of Treatment with Natural Phytoregulators on Purple Carrots (Daucus carota L.) during Cold Storage

Exploring Marine-Based Food Production: The Challenges for a Sustainable and Fast Biotechnology-Based Development

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