Factors Influencing the Chemical Stability of Carotenoids in Foods
Abstract
In recent years, a number of studies have produced evidence to suggest that consuming carotenoids may provide a variety of health benefits including a reduced incidence of a number of cancers, reduced risk of cardiovascular disease, and improved eye health. Evolving evidence on the health benefits of several carotenoids has sparked interest in incorporating more carotenoids into functional food products. Unfortunately, the same structural attributes of carotenoids that are thought to impart health benefits also make these compounds highly susceptible to oxidation. Given the susceptibility of carotenoids to degradation, particularly once they have been extracted from biological tissues, it is important to understand the major mechanisms of oxidation in order to design delivery systems that protect these compounds when they are used as functional food ingredients. This article reviews current understanding of the oxidation mechanisms by which carotenoids are degraded, including pathways induced by heat, light, oxygen, acid, transition metal, or interactions with radical species. In addition, several carotenoid delivery systems are evaluated for their potential to decrease carotenoid degradation in functional food products.
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HaCaT cells medium (DMEM) contains ferric nitrate and Fe(III) can react with excess neutral carotenoids such as lycopene.
“In fact, the HaCaT cells medium (DMEM) contains ferric nitrate (Fe(NO3)3·9 H2O) and Fe(III) can react with excess neutral carotenoids, such as lycopene.”
From The Effect of Lycopene Preexposure on UV‐B‐Irradiated Human Keratinocytes (2016) · cites this paper as [59]
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- Authors
- Boon, C. S., McClements, D. J., Weiss, J., & Decker, E. A.
- Affiliations
- University of Massachusetts Amherst (US)
- Venue
- Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Published
- 2010-06-04
- Volume
- 50
- Issue
- 6
- Pages
- 515-532
- ISSN
- 1040-8398 (ISSN-L)
- 1549-7852
- OpenAlex
- W2080061184
- Cited by
- 828
- References
- 114
- Citations by year
- 2026: 39 · 2025: 59 · 2024: 58 · 2023: 63 · 2022: 73 · 2021: 70 · 2020: 91 · 2019: 78 · 2018: 66 · 2017: 56 · 2016: 54 · 2015: 42 · 2014: 35 · 2013: 22 · 2012: 11
- FWCI
- 8.91
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Critical Reviews in Food Science and Nutrition (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Health Sciences › Medicine › Biochemistry › Antioxidant Activity and Oxidative Stress
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
- Keywords
- carotenoids, chemical stability, oxidation, degradation mechanism, functional food ingredients, thermal degradation, light-induced degradation, oxygen-induced degradation, transition metal catalysis, radical species, functional foods
- MeSH terms
- Biological Availability, Carotenoids, Drug Stability, Emulsions, Food Analysis, Health Promotion, Hot Temperature, Isomerism, Light, Oxidation-Reduction, Structure-Activity Relationship, beta Carotene, Singlet Oxygen, Functional Food
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
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