Recent Insights Into Health Benefits of Carotenoids

Cooperstone, Jessica L.; Schwartz, Steven J.

doi:10.1016/b978-0-08-100371-8.00020-8

Cited by 40 publications

(25 citation statements)

References 135 publications

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“…The global market of natural colorants in the food industry was valued at USD 1.32 billion in 2015, and is expected to continue to grow over 7% annually between 2017 and 2022 [ 1 ]. This growth is due, in part, to the increased awareness of environmental hazards, the potential health benefits associated with the consumption of natural pigments, and the growing interest of the consumers in “natural” solutions [ 2 ]. To satisfy consumer demand, major food and beverage companies are moving towards replacing synthetic colors with plant-derived natural pigments in their products.…”

Section: Carrot As a Source Of Anthocyanin For Natural Colorantsmentioning

confidence: 99%

Carrot Anthocyanins Genetics and Genomics: Status and Perspectives to Improve Its Application for the Food Colorant Industry

Iorizzo

Curaba

Pottorff

et al. 2020

Genes

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Purple or black carrots (Daucus carota ssp. sativus var. atrorubens Alef) are characterized by their dark purple- to black-colored roots, owing their appearance to high anthocyanin concentrations. In recent years, there has been increasing interest in the use of black carrot anthocyanins as natural food dyes. Black carrot roots contain large quantities of mono-acylated anthocyanins, which impart a measure of heat-, light- and pH-stability, enhancing the color-stability of food products over their shelf-life. The genetic pathway controlling anthocyanin biosynthesis appears well conserved among land plants; however, different variants of anthocyanin-related genes between cultivars results in tissue-specific accumulations of purple pigments. Thus, broad genetic variations of anthocyanin profile, and tissue-specific distributions in carrot tissues and organs, can be observed, and the ratio of acylated to non-acylated anthocyanins varies significantly in the purple carrot germplasm. Additionally, anthocyanins synthesis can also be influenced by a wide range of external factors, such as abiotic stressors and/or chemical elicitors, directly affecting the anthocyanin yield and stability potential in food and beverage applications. In this study, we critically review and discuss the current knowledge on anthocyanin diversity, genetics and the molecular mechanisms controlling anthocyanin accumulation in carrots. We also provide a view of the current knowledge gaps and advancement needs as regards developing and applying innovative molecular tools to improve the yield, product performance and stability of carrot anthocyanin for use as a natural food colorant.

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Section: Carrot As a Source Of Anthocyanin For Natural Colorantsmentioning

confidence: 99%

Carrot Anthocyanins Genetics and Genomics: Status and Perspectives to Improve Its Application for the Food Colorant Industry

Iorizzo

Curaba

Pottorff

et al. 2020

Genes

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“…Commonly used natural food pigments include anthocyanins, carotenoids, betalains, and chlorophylls, among others. In addition to their food application, the consumption of these natural‐colored compounds has been associated with a reduction of noncommunicable diseases such as cancer, diabetes, and obesity (Li and others ; Cooperstone and Schwartz ; Rodriguez and others ). This effect implies a value‐added concept for natural pigments utilization.…”

Section: Introductionmentioning

confidence: 99%

Natural Pigments: Stabilization Methods of Anthocyanins for Food Applications

Cortez

Luna‐Vital

Margulis

et al. 2016

Comp Rev Food Sci Food Safe

422

214

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The production of natural food pigments continues to grow worldwide. The global market is expected to grow at a compound annual growth rate of 6.22%, by revenue, over the period 2015 to 2019. Pigments such as anthocyanins, carotenoids, betalains, and chlorophylls have been used to color foods. However, there are challenges related to color losses during food processing, storage, and commercialization due to a low stability of natural pigments compared to synthetic colorants. This review summarizes the most recent studies and patents aimed at enhancing anthocyanin stability in food systems. The stabilizing methods include additions of copigment compounds, such as polymers, phenolic compounds, and metals. In addition, the exclusion of O 2 during processing and storage, hard-panned candy coating methods for blue, green, and brown colors, and various encapsulation techniques were considered. Combining strategies and evaluating new materials capable of stabilizing anthocyanins will enhance their potential for use as value-added natural food pigments.

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“…Also, it protects from the UV‐induced erythema (Kotake‐nara, Terasaki, & Nagao, ). β‐Carotene is used in patients with erythropoietic protoporphyria (EPP), where the patients are sensitive to radiations (both UV and visible) from sun due to the accumulation of photosensitive porphyrins in the body (Cooperstone & Schwartz, ). β‐Carotene plays a role in restoring the activity of antioxidant hepatic enzymes such as SOD (super oxide dismutase), catalase, and peroxidase, and hence protects from xenobiotic and other cellular damages.…”

Section: Pharmaceuticalsmentioning

confidence: 99%

Recent Advances in Microalgal Bioactives for Food, Feed, and Healthcare Products: Commercial Potential, Market Space, and Sustainability

Nethravathy

Mehar

Mudliar

et al. 2019

Comp Rev Food Sci Food Safe

160

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To combat food scarcity as well as to ensure nutritional food supply for sustainable living of increasing population, microalgae are considered as innovative sources for adequate nutrition. Currently, the dried biomass, various carotenoids, phycocyanin, phycoerythrin, omega fatty acids, and enzymes are being used as food additives, food coloring agents, and food supplements. Apart from nutritional importance, microalgae are finding the place in the market as “functional foods.” When compared to the total market size of food and feed products derived from all the possible sources, the market portfolio of microalgae‐based products is still smaller, but increasing steadily. On the other hand, the genetic modification of microalgae for enhanced production of commercially important metabolites holds a great potential. However, the success of commercial application of genetically modified (GM) algae will be defined by their safety to human health and environment. In view of this, the present study attempts to highlight the industrially important microalgal metabolites, their production, and application in food, feed, nutraceuticals, pharmaceuticals, and cosmeceuticals. The current and future market trends for microalgal products have been thoroughly discussed. Importantly, the safety pertaining to microalgae cultivation and consumption, and regulatory issues for GM microalgae have also been covered.

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Recent Insights Into Health Benefits of Carotenoids

Cited by 40 publications

References 135 publications

Carrot Anthocyanins Genetics and Genomics: Status and Perspectives to Improve Its Application for the Food Colorant Industry

Carrot Anthocyanins Genetics and Genomics: Status and Perspectives to Improve Its Application for the Food Colorant Industry

Natural Pigments: Stabilization Methods of Anthocyanins for Food Applications

Recent Advances in Microalgal Bioactives for Food, Feed, and Healthcare Products: Commercial Potential, Market Space, and Sustainability

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