Nutritionally important carotenoids as consumer products

Berman, Judit; Zorrilla-López, Uxue; Farré, Gemma; Zhu, Changfu; Sandmann, Gerhard; Twyman, Richard M.; Capell, Teresa; Christou, Paul

doi:10.1007/s11101-014-9373-1

Cited by 136 publications

(73 citation statements)

References 94 publications

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“…Carotenoids are the main pigments responsible for the colour singularities of Citrus fruit, and its development during ripening involves coordinated changes in chlorophyll degradation and biosynthesis and accumulation of carotenoids in both peel and pulp tissues. Carotenoids, in addition to the relevant functions in plants (Britton 2008), are also important nutritional components of the human diet, since some of them are precursors of vitamin A and possess beneficial antioxidant capacities, playing then a role in the protection against degenerative and chronic diseases (Berman et al 2014). Due to these relevant functional properties and their importance in the organoleptic quality of citrus fruit, carotenoid content and composition and their metabolic regulation in the peel and pulp of different citrus species and varieties have been extensively studied over decades (reviewed in Kato 2012;Rodrigo et al 2013).…”

Section: Introductionmentioning

confidence: 99%

Exploring the diversity in Citrus fruit colouration to decipher the relationship between plastid ultrastructure and carotenoid composition

Lado

Zacarı́as

Gurrea

et al. 2015

Planta

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Differentiation of new and characteristic plastid ultrastructures during ripening of citrus fruits in both peel and pulp appears to be strongly correlated with the content and complement of carotenoids. Most of the species of the Citrus genus display a wide range in fruit colouration due to differences in carotenoids; however, how this diversity is related and may contribute to plastid differentiation and ultrastructure is currently unknown. To that end, carotenoid profile and plastid ultrastructure were compared in peel and pulp of three sweet oranges: the ordinary orange-coloured Navel, rich in β,β-xanthophylls, the yellow Pinalate mutant with an elevated content of colourless carotenes and reduced β,β-xanthophylls, and the red-fleshed Cara Cara with high concentration of colourless carotenes and lycopene in the pulp; and two grapefruits: the white Marsh, with low carotenoid content, and the red Star Ruby, accumulating upstream carotenes and lycopene. The most remarkable differences in plastid ultrastructure among varieties were detected in the pulp at full colour, coinciding with major differences in carotenoid composition. Accumulation of lycopene in Cara Cara and Star Ruby pulp was associated with the presence of needle-like crystals in the plastids, while high content of upstream carotenes in Pinalate pulp was related to the development of a novel plastid type with numerous even and round vesicles. The presence of plastoglobuli was linked to phytoene and xanthophyll accumulation, suggesting these structures as the main sites for the accumulation of these pigments. Peel chromoplasts were richer in membranes compared to pulp chromoplasts, reflecting their different biogenesis. In summary, differences in carotenoid composition and accumulation of unusual carotenoids are mirrored by the development of diverse and novel chromoplast types, revealing the plasticity of these organelles to rearrange carotenoids inside different structures to allow massive accumulation and thus contributing to the chemical stability of the carotenoids.

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Section: Introductionmentioning

confidence: 99%

Exploring the diversity in Citrus fruit colouration to decipher the relationship between plastid ultrastructure and carotenoid composition

Lado

Zacarı́as

Gurrea

et al. 2015

Planta

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“…Carotenoids are natural pigments that can be synthesized by various microorganisms, including bacteria, yeasts, filamentous fungi (Berman et al, 2015) and microalgae (Henríquez et al, 2016). Carotenoids are yellow, orange or red in color and because of their proven activity as pro-vitamin A and antioxidant, they are used in food, cosmetics and feed industries (Johnson and Schroeder, 1995a).…”

Section: Carotenoids Produced By Microorganismsmentioning

confidence: 99%

“…Natural carotenoids, however, present bioactive properties that could improve health, and many of them constitute a part of the human diet . Carotenoids in the diet are composed of lutein, zeaxanthine, β-cryptoxanthin, α-carotene, β-carotene and lycopene (Berman et al, 2015). Individuals who consumed carotenoids such as lutein and zeaxanthin presented reduced risk of breast cancer and lower incidence of eye problems (Eliassen et al, 2012).…”

Section: Carotenoids Produced By Microorganismsmentioning

confidence: 99%

Microbial production of carotenoids A review

Cardoso¹,

Kanno²,

Karp³

2017

Afr. J. Biotechnol.

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Carotenoids are natural pigments that can be synthesized by various microorganisms, including bacteria, yeasts, filamentous fungi and microalgae. These pigments comprise around 700 different structures with peculiar colors and biological properties that are beneficial to health. Advantages of biotechnological production of carotenoids include the ability of microorganisms to use low cost substrates, the optimized control of cultivation, minimized production time and the natural origin of the synthesized pigments. Techniques for separation and purification of carotenoids are well established at laboratory scale, however the development of processes that can be economically scaled-up is essential for industrial production.

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“…For example, in 2007, the sale of natural food dyes reached 465 million dollars and it is expected that sales in 2017 will reach 1.3 billion dollars (Natural Products Insider, 2015). In recent years, natural food dyes, such as carotenoids, β-carotene (E160aii), bixin (E160b), paprika extract (E160c), lycopene (E160d) and β-Apo-8´carotenal (E160e), have been broadly used in the food, cosmetic, and pharmaceutical industries because, in addition to their coloring effect, they can impart health benefits in some cases through antioxidants and provitamin A and, in general terms, are seen as less harmful than their artificial counterparts Berman et al, 2015;Pasias et al, 2015;Galaffu et al, 2015). Yuyama et al (2003) reported that the peach palm (Bactris gasipaes) is one of the more complete tropical foods due to its nutritional value because it has high contents of protein, essential amino acids and unsaturated fatty acids.…”

Section: Introductionmentioning

confidence: 99%

Effect of the addition of peach palm (Bactris gasipaes) peel flour on the color and sensory properties of cakes

2017

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This study aimed to evaluate the color and sensorial characteristics of a cake made with different amounts of flour made with peach palm peel flour. The flour was added at different concentrations, 2.5, 5.0, 7.5, and 10% (w/w), including a control (tartrazine). Physiochemical analyses were carried out on the cakes, including total carotenoids, CIE-L*a*b* color coordinates, and sensorial attributes. The results demonstrated that the peach palm peel flour substitution increased the total carotenoid content of the cakes. The color test showed that high levels of peach palm peel flour resulted in a decrease in the values of lightness (L*) and hue angle (h°), while the values of browning index (BI) and color change (ΔE*) increased significantly. The qualification of the sensorial evaluation indicated that the quality attributes were acceptable in the cakes made with wheat flour and 7.5% peach palm peel flour. Therefore, it was concluded that flour obtained from peach palm peel is a by-product that can be used as a natural food dye alternative in bread products.

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Nutritionally important carotenoids as consumer products

Cited by 136 publications

References 94 publications

Exploring the diversity in Citrus fruit colouration to decipher the relationship between plastid ultrastructure and carotenoid composition

Exploring the diversity in Citrus fruit colouration to decipher the relationship between plastid ultrastructure and carotenoid composition

Microbial production of carotenoids A review

Effect of the addition of peach palm (Bactris gasipaes) peel flour on the color and sensory properties of cakes

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