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Liang J, Li H, Han M, Gao Z. Polysaccharide-polyphenol interactions: a comprehensive review from food processing to digestion and metabolism. Crit Rev Food Sci Nutr 2024:1-17. [PMID: 38965668 DOI: 10.1080/10408398.2024.2368055] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/06/2024]
Abstract
Most studies on the beneficial effects of polyphenols on human health have focused on polyphenols extracted using aqueous organic solvents, ignoring the fact that a portion of polyphenols form complexes with polysaccharides. Polysaccharides and polyphenols are interrelated, and their interactions affect the physicochemical property, quality, and nutritional value of foods. In this review, the distribution of bound polyphenols in major food sources is summarized. The effect of food processing on the interaction between polyphenols and cell wall polysaccharides (CWP) is discussed in detail. We also focus on the digestion, absorption, and metabolic behavior of polysaccharide-polyphenol complexes. Different food processing techniques affect the interaction between CWP and polyphenols by altering their structure, solubility, and strength of interactions. The interaction influences the free concentration and extractability of polyphenols in food and modulates their bioaccessibility in the gastrointestinal tract, leading to their major release in the colon. Metabolism of polyphenols by gut microbes significantly enhances the bioavailability of polyphenols. The metabolic pathway and product formation rate of polyphenols and the fermentation characteristics of polysaccharides are affected by the interaction. Furthermore, the interaction exhibits synergistic or antagonistic effects on the stability, solubility, antioxidant and functional activities of polyphenols. In summary, understanding the interactions between polysaccharides and polyphenols and their changes in food processing is of great significance for a comprehensive understanding of the health benefits of polyphenols and the optimization of food processing technology.
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Affiliation(s)
- Jingjing Liang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Hongcai Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Mengzhen Han
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Zhenpeng Gao
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
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2
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Li J, Li R, Peng Y, Tian J, Zhou L. Effect of high-pressure-homogenisation on the interaction between pomegranate peel pectin fractions and anthocyanins in acidic environment. Food Chem 2024; 457:140110. [PMID: 38905822 DOI: 10.1016/j.foodchem.2024.140110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2024] [Revised: 05/29/2024] [Accepted: 06/12/2024] [Indexed: 06/23/2024]
Abstract
In this study, changes in the basic composition and structural characterisation of water-soluble pectin (WSP), homogalacturonan (HG) and rhamnogalacturonan-I (RG-I) from pomegranate peel were investigated after high-pressure-homogenisation (HPH) at 50 MPa and 300 MPa. The interactions between three pectin and anthocyanin (ACN) complex were also studied. The three pectin fractions were mainly composed of galacturonic acid (34.95%-87.69%), all with low degrees of methyl-esterification ≤41.20%. HPH at 300 MPa increased the binding ratios of ACN to three pectin fractions by 34.22%-34.59%. Changes in the structural characterisation results of pectin confirmed that the depolymerisation and breakdown of the side chains of pectin after HPH promoted electrostatic interactions, hydrogen bond and hydrophobic interaction between pectin and ACN. Correspondingly, the thermal and storage stabilities of ACN in the complex was boosted after HPH at 300 MPa. This study provides insights into the interaction between pectin and ACN under HPH.
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Affiliation(s)
- Jian Li
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province 650500, China; Yunnan Key Laboratory for Food Advanced Manufacturing, Kunming, Yunnan Province 650500, China; International Green Food Processing Research and Development Center of Kunming City, Kunming, Yunnan Province 650500, China; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang Province 150030, China.
| | - Rongping Li
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province 650500, China; Yunnan Key Laboratory for Food Advanced Manufacturing, Kunming, Yunnan Province 650500, China; International Green Food Processing Research and Development Center of Kunming City, Kunming, Yunnan Province 650500, China
| | - Yijin Peng
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province 650500, China; Yunnan Key Laboratory for Food Advanced Manufacturing, Kunming, Yunnan Province 650500, China; International Green Food Processing Research and Development Center of Kunming City, Kunming, Yunnan Province 650500, China
| | - Jun Tian
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province 650500, China; Yunnan Key Laboratory for Food Advanced Manufacturing, Kunming, Yunnan Province 650500, China; International Green Food Processing Research and Development Center of Kunming City, Kunming, Yunnan Province 650500, China
| | - Linyan Zhou
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province 650500, China; Yunnan Key Laboratory for Food Advanced Manufacturing, Kunming, Yunnan Province 650500, China; International Green Food Processing Research and Development Center of Kunming City, Kunming, Yunnan Province 650500, China.
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3
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Crupi P, Faienza MF, Naeem MY, Corbo F, Clodoveo ML, Muraglia M. Overview of the Potential Beneficial Effects of Carotenoids on Consumer Health and Well-Being. Antioxidants (Basel) 2023; 12:antiox12051069. [PMID: 37237935 DOI: 10.3390/antiox12051069] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 05/03/2023] [Accepted: 05/05/2023] [Indexed: 05/28/2023] Open
Abstract
Well-known experimental research demonstrates that oxidative stress is the leading cause of the onset and progression of major human health disorders such as cardiovascular, neurological, metabolic, and cancer diseases. A high concentration of reactive oxygen species (ROS) and nitrogen species leads to damage of proteins, lipids, and DNA associated with susceptibility to chronic human degenerative disorders. Biological and pharmaceutical investigations have recently focused on exploring both oxidative stress and its defense mechanisms to manage health disorders. Therefore, in recent years there has been considerable interest in bioactive food plant compounds as naturally occurring antioxidant sources able to prevent, reverse, and/or reduce susceptibility to chronic disease. To contribute to this research aim, herein, we reviewed the beneficial effects of carotenoids on human health. Carotenoids are bioactive compounds widely existing in natural fruits and vegetables. Increasing research has confirmed that carotenoids have various biological activities, such as antioxidant, anti-tumor, anti-diabetic, anti-aging, and anti-inflammatory activities. This paper presents an overview of the latest research progress on the biochemistry and preventative and therapeutic benefits of carotenoids, particularly lycopene, in promoting human health. This review could be a starting point for improving the research and investigation of carotenoids as possible ingredients of functional health foods and nutraceuticals in the fields of healthy products, cosmetics, medicine, and the chemical industry.
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Affiliation(s)
- Pasquale Crupi
- Interdisciplinary Department of Medicine, University of Bari "Aldo Moro", 70125 Bari, Italy
| | - Maria Felicia Faienza
- Department of Precision and Regenerative Medicine and Ionian Area, University of Bari, "Aldo Moro", 70124 Bari, Italy
| | - Muhammad Yasir Naeem
- Department of Plant Production and Technologies, Faculty of Agricultural Sciences and Technologies, Nigde Omer Halisdemir University, Nigde 51240, Turkey
| | - Filomena Corbo
- Department of Pharmacy-Drug Sciences, University of Bari "Aldo Moro", 70125 Bari, Italy
| | - Maria Lisa Clodoveo
- Interdisciplinary Department of Medicine, University of Bari "Aldo Moro", 70125 Bari, Italy
| | - Marilena Muraglia
- Department of Pharmacy-Drug Sciences, University of Bari "Aldo Moro", 70125 Bari, Italy
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4
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Lan T, Qian S, Song T, Zhang H, Liu J. The chromogenic mechanism of natural pigments and the methods and techniques to improve their stability: A systematic review. Food Chem 2023; 407:134875. [PMID: 36502728 DOI: 10.1016/j.foodchem.2022.134875] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 11/01/2022] [Accepted: 11/03/2022] [Indexed: 11/13/2022]
Abstract
Pigments have become a very important part of food research, not only adding sensory properties to food, but also providing functional properties to the food system. In this paper, we review the source, structure, modification, encapsulation and current status of the three main types of natural pigments that have been studied in recent years: polyphenolic flavonoids, tetraterpenoids and betaines. By examining the modification of pigment, the improvement of their stability and the impact of new food processing methods on the pigments, a deeper understanding of the properties and applications of the three pigments is gained, the paper reviews the research status of pigments in order to promote their further research and provide new innovations and ideas for future research in this field.
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Affiliation(s)
- Tiantong Lan
- National Engineering Laboratory for Wheat and Corn Deep Processing, College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
| | - Sheng Qian
- National Engineering Laboratory for Wheat and Corn Deep Processing, College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
| | - Tingyu Song
- National Engineering Laboratory for Wheat and Corn Deep Processing, College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
| | - Hao Zhang
- National Engineering Laboratory for Wheat and Corn Deep Processing, College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.
| | - Jingsheng Liu
- National Engineering Laboratory for Wheat and Corn Deep Processing, College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.
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5
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Hu K, Chen D, Chen M, Xiang A, Xie B, Suna Z. Effect of high pressure processing on gastrointestinal fate of carotenoids in mango juice: Insights obtained from macroscopic to microscopic scales. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103325] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/08/2023]
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6
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Marszałek K, Trych U, Bojarczuk A, Szczepańska J, Chen Z, Liu X, Bi J. Application of High-Pressure Homogenization for Apple Juice: An Assessment of Quality Attributes and Polyphenol Bioaccessibility. Antioxidants (Basel) 2023; 12:antiox12020451. [PMID: 36830008 PMCID: PMC9951998 DOI: 10.3390/antiox12020451] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2022] [Revised: 01/30/2023] [Accepted: 02/01/2023] [Indexed: 02/15/2023] Open
Abstract
In the current work, the influence of high-pressure homogenization (HPH) (200, 250, and 300 MPa) on pH, Brix, turbidity, viscosity, particle size distribution (PSD), zeta potential, color, polyphenol oxidase (PPO), peroxidase (POD), polyphenol profile and bioaccessibility of total phenolic compounds was studied. The results show no change in the apple juice's pH, TSS and density. In contrast, other physiochemical properties of apple juice treated with HPH were significantly changed. Besides total phenolic content (15% degradation) in the HPH-treated apple juice at 300 MPa, the PPO and POD activities were reduced by a maximum of 70 and 35%, respectively. Furthermore, among different digestion stages, various values corresponding to PSD and zeta potential were recorded; the total phenolic content was gradually reduced from the mouth to the intestine stage. The polyphenol bioaccessibility of HPH-treated apple juice was 17% higher compared to the untreated apple juice.
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Affiliation(s)
- Krystian Marszałek
- Department of Fruit and Vegetable Product Technology, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka St., 02532 Warsaw, Poland
- Department of Food Technology and Human Nutrition, Institute of Food Technology and Nutrition, University of Rzeszow, 2D Zelwerowicza St., 35601 Rzeszow, Poland
- Correspondence:
| | - Urszula Trych
- Department of Fruit and Vegetable Product Technology, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka St., 02532 Warsaw, Poland
| | - Adrianna Bojarczuk
- Department of Fruit and Vegetable Product Technology, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka St., 02532 Warsaw, Poland
| | - Justyna Szczepańska
- Department of Fruit and Vegetable Product Technology, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka St., 02532 Warsaw, Poland
| | - Zhe Chen
- Department of Fruit and Vegetable Product Technology, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka St., 02532 Warsaw, Poland
| | - Xuan Liu
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100193, China
| | - Jinfeng Bi
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100193, China
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7
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Mechanistic insights into changes in endogenous water soluble pectin and carotenoid bioaccessibility in mango beverage upon high pressure processing. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108623] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/03/2023]
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8
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Hu Y, Lin Q, Zhao H, Li X, Sang S, McClements DJ, Long J, Jin Z, Wang J, Qiu C. Bioaccessibility and bioavailability of phytochemicals: Influencing factors, improvements, and evaluations. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108165] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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9
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Ke Y, Deng L, Dai T, Xiao M, Chen M, Liang R, Liu W, Liu C, Chen J. Effects of cell wall polysaccharides on the bioaccessibility of carotenoids, polyphenols, and minerals: an overview. Crit Rev Food Sci Nutr 2022; 63:11385-11398. [PMID: 35730204 DOI: 10.1080/10408398.2022.2089626] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Carotenoids, polyphenols, and minerals (CPMs) are representative bioactive compounds and micronutrients in plant-based foods, showing many potentially positive bioactivities. Bioaccessibility is a prerequisite for bioactivities of CPMs. Cell wall polysaccharides (CWPs) are major structural components of plant cell wall, and they have been proven to affect the bioaccessibility of CPMs in different ways. This review summarizes recent literatures about the effects of CWPs on the bioaccessibility of CPMs and discusses the potential mechanisms. Based on the current findings, CWPs can inhibit the bioaccessibility of CPMs in gastrointestinal tract. The effects of CWPs on the bioaccessibility of polyphenols and minerals mainly attributes to bind between them, while CWPs affect the bioaccessibility of carotenoids by changing the digestive environment. Further, this review overviews the factors (environmental conditions, CWPs properties and CPMs characteristics) affecting the interactions between CWPs and CWPs. This review may help to better design healthy and nutritious foods precisely.
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Affiliation(s)
- Yingying Ke
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, PR China
| | - Lizhen Deng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, PR China
| | - Taotao Dai
- Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, Nanning, Guangxi, PR China
| | - Min Xiao
- Jinggangshan Agricultural Science and Technology Park Management Committee, Ji'An, Jiangxi, PR China
| | - Mingshun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, PR China
| | - Ruihong Liang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, PR China
| | - Wei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, PR China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, PR China
| | - Jun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, PR China
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10
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Xu Y, Hu T, Hu H, Xiong S, Shi K, Zhang N, Mu Q, Xu G, Zhang P, Pan S. Comparative Evaluation on the Bioaccessibility of Citrus Fruit Carotenoids In Vitro Based on Different Intake Patterns. Foods 2022; 11:foods11101457. [PMID: 35627027 PMCID: PMC9141588 DOI: 10.3390/foods11101457] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2022] [Revised: 05/11/2022] [Accepted: 05/15/2022] [Indexed: 02/01/2023] Open
Abstract
The intake pattern has a great impact on the bioaccessibility of carotenoids from citrus fruit. Here, we compared the bioaccessibility of carotenoids from fresh citrus fruit (FC), fresh citrus juice (FCJ), and not-from-concentrate citrus juice (NCJ) and analyzed the influencing factors. The results demonstrated that particle size, viscosity, and some active components of the samples during digestion are potential factors affecting the bioaccessibility of carotenoids. The total carotenoid bioaccessibility of NCJ (31.45 ± 2.58%) was significantly higher than that of FC (8.11 ± 0.43%) and FCJ (12.43 ± 0.49%). This work demonstrates that NCJ is an appropriate intake pattern to improve the bioaccessibility of carotenoids from citrus fruit. The findings also suggest that adjustment of food intake patterns is an effective way to improve the digestion and absorption of nutrients.
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Affiliation(s)
- Yang Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (Y.X.); (T.H.); (H.H.); (S.X.); (K.S.); (N.Z.); (Q.M.); (G.X.); (P.Z.)
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
- Hubei Key Laboratory of Fruit and Vegetable Processing and Quality Control, Huazhong Agricultural University, Wuhan 430070, China
| | - Tan Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (Y.X.); (T.H.); (H.H.); (S.X.); (K.S.); (N.Z.); (Q.M.); (G.X.); (P.Z.)
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
- Hubei Key Laboratory of Fruit and Vegetable Processing and Quality Control, Huazhong Agricultural University, Wuhan 430070, China
| | - Haijuan Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (Y.X.); (T.H.); (H.H.); (S.X.); (K.S.); (N.Z.); (Q.M.); (G.X.); (P.Z.)
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
- Hubei Key Laboratory of Fruit and Vegetable Processing and Quality Control, Huazhong Agricultural University, Wuhan 430070, China
| | - Sihui Xiong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (Y.X.); (T.H.); (H.H.); (S.X.); (K.S.); (N.Z.); (Q.M.); (G.X.); (P.Z.)
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
- Hubei Key Laboratory of Fruit and Vegetable Processing and Quality Control, Huazhong Agricultural University, Wuhan 430070, China
| | - Kaixin Shi
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (Y.X.); (T.H.); (H.H.); (S.X.); (K.S.); (N.Z.); (Q.M.); (G.X.); (P.Z.)
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
- Hubei Key Laboratory of Fruit and Vegetable Processing and Quality Control, Huazhong Agricultural University, Wuhan 430070, China
| | - Nawei Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (Y.X.); (T.H.); (H.H.); (S.X.); (K.S.); (N.Z.); (Q.M.); (G.X.); (P.Z.)
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
- Hubei Key Laboratory of Fruit and Vegetable Processing and Quality Control, Huazhong Agricultural University, Wuhan 430070, China
| | - Qier Mu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (Y.X.); (T.H.); (H.H.); (S.X.); (K.S.); (N.Z.); (Q.M.); (G.X.); (P.Z.)
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
- Hubei Key Laboratory of Fruit and Vegetable Processing and Quality Control, Huazhong Agricultural University, Wuhan 430070, China
| | - Gang Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (Y.X.); (T.H.); (H.H.); (S.X.); (K.S.); (N.Z.); (Q.M.); (G.X.); (P.Z.)
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
- Hubei Key Laboratory of Fruit and Vegetable Processing and Quality Control, Huazhong Agricultural University, Wuhan 430070, China
| | - Peipei Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (Y.X.); (T.H.); (H.H.); (S.X.); (K.S.); (N.Z.); (Q.M.); (G.X.); (P.Z.)
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
- Hubei Key Laboratory of Fruit and Vegetable Processing and Quality Control, Huazhong Agricultural University, Wuhan 430070, China
| | - Siyi Pan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (Y.X.); (T.H.); (H.H.); (S.X.); (K.S.); (N.Z.); (Q.M.); (G.X.); (P.Z.)
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
- Hubei Key Laboratory of Fruit and Vegetable Processing and Quality Control, Huazhong Agricultural University, Wuhan 430070, China
- Correspondence: ; Tel.: +86-135-5402-9828
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11
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Saini RK, Prasad P, Lokesh V, Shang X, Shin J, Keum YS, Lee JH. Carotenoids: Dietary Sources, Extraction, Encapsulation, Bioavailability, and Health Benefits-A Review of Recent Advancements. Antioxidants (Basel) 2022; 11:antiox11040795. [PMID: 35453480 PMCID: PMC9025559 DOI: 10.3390/antiox11040795] [Citation(s) in RCA: 74] [Impact Index Per Article: 37.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Revised: 04/13/2022] [Accepted: 04/14/2022] [Indexed: 02/08/2023] Open
Abstract
Natural carotenoids (CARs), viz. β-carotene, lutein, astaxanthin, bixin, norbixin, capsanthin, lycopene, canthaxanthin, β-Apo-8-carotenal, zeaxanthin, and β-apo-8-carotenal-ester, are being studied as potential candidates in fields such as food, feed, nutraceuticals, and cosmeceuticals. CAR research is advancing in the following three major fields: (1) CAR production from natural sources and optimization of its downstream processing; (2) encapsulation for enhanced physical and chemical properties; and (3) preclinical, clinical, and epidemiological studies of CARs’ health benefits. This review critically discusses the recent developments in studies of the chemistry and antioxidant activity, marketing trends, dietary sources, extraction, bioaccessibility and bioavailability, encapsulation methods, dietary intake, and health benefits of CARs. Preclinical, clinical, and epidemiological studies on cancer, obesity, type 2 diabetes (T2D), cardiovascular diseases (CVD), osteoporosis, neurodegenerative disease, mental health, eye, and skin health are also discussed.
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Affiliation(s)
- Ramesh Kumar Saini
- Department of Crop Science, Konkuk University, Seoul 05029, Korea; (R.K.S.); (Y.-S.K.)
| | - Parchuri Prasad
- Institute of Biological Chemistry, Washington State University, Pullman, WA 99164, USA;
| | - Veeresh Lokesh
- Biocontrol Laboratory, University of Horticultural Sciences, Bagalkote 587104, India;
| | - Xiaomin Shang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, China;
| | - Juhyun Shin
- Department of Stem Cell and Regenerative Biotechnology, Konkuk University, Seoul 05029, Korea;
| | - Young-Soo Keum
- Department of Crop Science, Konkuk University, Seoul 05029, Korea; (R.K.S.); (Y.-S.K.)
| | - Ji-Ho Lee
- Department of Crop Science, Konkuk University, Seoul 05029, Korea; (R.K.S.); (Y.-S.K.)
- Correspondence:
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