Cited by 828Antioxidant Activity and Oxidative StressProteins in Food SystemsPhytochemicals and Antioxidant Activities

Factors Influencing the Chemical Stability of Carotenoids in Foods

Boon, Caitlin S., McClements, D. Julian, Weiss, Jochen, Decker, Eric A.·2010·Critical Reviews in Food Science and Nutrition

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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Crossref · 10.1080/10408390802565889

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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.”

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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
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

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