Methods of protection and application of carotenoids in foods-A bibliographic review  

作　　者：Tailise Beatriz Roll Zimmer Carla Rosane Barboza Mendonça Rui Carlos Zambiazi 

机构地区：[1]Department of Food Science and Technology,Federal University of Pelotas,Cap˜ao do Le˜ao Campus,96010900,Pelotas,RS,Brazil [2]Center of Chemical,Pharmaceutical and Food Sciences,Federal University of Pelotas,Cap˜ao do Le˜ao Campus,96010-900,Pelotas,RS,Brazil

出　　处：《Food Bioscience》2022年第4期43-52,共10页食品生物科学（英文）

摘　　要：The main novelty of the work was to carry out a full review of scientific data on recent techniques for the protection and application of carotenoids in food matrices,especially focused on the use of nanotechnologies.Carotenoids are pigments derived from plants and microorganisms that play a very important role in biological systems.They have many health benefits that attract the interest of researchers and consumers;however,they are chemically unstable,which restricts their application in food and pharmaceutical products.Nanotechnologies related to encapsulations and emulsions can be used to protect carotenoids and maintain their original characteristics during processing,storage and digestion,as well as improving their physicochemical properties and increasing the positive effects of their consumption.There are several techniques that can be used for this purpose;however,this study aimed to inform in a brief and compact way the existing techniques.It was found that studies on delivery systems for the use of carotenoids in foods are quite recent,with an emphasis on their application in yogurts.The need for more research is highlighted,expanding their application in different food matrices.

关 键 词：NANOTECHNOLOGIES PIGMENTS CONSERVATION Health FORTIFICATION 

分 类 号：TS202.3[轻工技术与工程—食品科学]