Effect of Anti-solvent Conditions on Low Density Supercritical Fluids Precipitation of Zeaxanthin Palmitates from Lycium Barbarum Fruits

Encapsulation of Carotenoids as Food Colorants via Formation of Cyclodextrin Inclusion Complexes: A Review

The use of natural carotenoids as food colorants is an important trend of innovation in the industry due to their low toxicity, their potential as bio-functional ingredients, and the increasing demand for natural and organic foods. Despite these benefits, their inclusion in food matrices presents multiple challenges related to their low stability and low water solubility. The present review covers the main concepts and background of carotenoid inclusion complex formation in cyclodextrins as a strategy for their stabilization, and subsequent inclusion in food products as color additives. The review includes the key aspects of the molecular and physicochemical properties of cyclodextrins as complexing agents, and a detailed review of the published evidence on complex formation with natural carotenoids from different sources in cyclodextrins, comparing complex formation methodologies, recovery, inclusion efficiency, and instrumental characterization techniques. Moreover, process flow diagrams (PFD), based on the most promising carotenoid-cyclodextrin complex formation methodologies reported in literature, are proposed, and discussed as a potential tool for their future scale-up. This review shows that the inclusion of carotenoids in complexes with cyclodextrins constitutes a promising technology for the stabilization of these pigments, with possible advantages in terms of their stability in food matrices.

A rapid and effective approach for on-site assessment of total carotenoid content in wolfberry juice during processing

BACKGROUND

Carotenoid content analysis in wolfberry processed products has mainly focused on the determination of zeaxanthin or zeaxanthin dipalmitate, which cannot indicate the total carotenoid content (TCC) in wolfberries.

RESULTS

We have exploited an effective approach for rapid extraction of carotenoid from wolfberry juice and determined TCC using UV-visible spectrophotometry. Several solvent mixtures, adsorption wavelengths of carotenoid extracts and extraction procedures were investigated. The optimal solvent mixture with broad spectrum polarity was hexane-ethanol-acetone (2:1:1) and optimal wavelength was 456 nm. There was no significant difference of TCC in wolfberry juice between direct extraction and saponification extraction.

CONCLUSION

The developed method for assessment of TCC has been successfully employed in quality evaluation of wolfberry juice under different processing conditions. This measurement approach has inherent advantages (simplicity, rapidity, effectiveness) that make it appropriate for obtaining on-site information of TCC in wolfberry juice during processing.