Chemistry, encapsulation, and health benefits of β-carotene - A review

Cogent Food & Agriculture

Basharat Yousuf¹  Ali Abas Wani²  Khalid Gul³  A. K. Singh³  Afshan Tak⁴  Preeti Singh⁵ 

[1] Aligarh Muslim University;Islamic University of Science & Technology;Punjab Agricultural University;Sant Longowal Institute of Engineering & Technology;Technische Universität München;

关键词: β-carotene;    natural colorant;    antioxidant;    encapsulation;    health benefits;   

DOI  :  10.1080/23311932.2015.1018696

来源: DOAJ

【 摘 要 】

β-carotene is a principle carotenoid in carrots, and of the most common and widely studied carotenoids. Carotenoids are the phytonutrients that impart a distinctive yellow, orange, and red color to various fruits and vegetables. β-carotene is important not only for the color that it imparts to the food stuffs, but also because of the myriad of associated health benefits. It is the most potent precursor of vitamin A and is present naturally as a mixture of various isomers (cis and trans) of β-carotene molecule. It has a potent antioxidant capacity and offers an array of health benefits such as lowering the risk of heart diseases and certain types of cancers, enhancing the immune system, and protection from age-related macular degeneration—the leading cause of irreversible blindness among adults. Consumer attitude towards bioactive compounds, including β-carotene, as natural colorants and for health benefits is promising. Incorporation of β-carotene in various food systems is limited by its poor water solubility and instability in presence of light, heat, and oxygen. Encapsulation can be a way forward to improve the stability and help in effective delivery of β-carotene.

【 授权许可】

Unknown