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Encapsulation of Carotenoids

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Encapsulation Technologies for Active Food Ingredients and Food Processing

Abstract

Carotenoids are natural pigments, which are synthesized by microorganisms and plants. More than 600 naturally occurring carotenoids have been found in the nature. The main sources of carotenoids are fruits, vegetables, leaves, peppers, and certain types of fishes, sea foods, and birds. Carotenoids may protect cells against photosensitization and work as light-absorbing pigments during photosynthesis. Some carotenoids may inhibit the destructive effect of reactive oxygen species. Due to the antioxidative properties of carotenoids, many investigations regarding their protective effects against cardiovascular diseases and certain types of cancers, as well as other degenerative illnesses, have been carried out in the last years (Briviba et al. 2004; Krinsky et al. 2004; Kirsh et al. 2006). A diet rich in carotenoids may also contribute to photoprotection against UV radiation (Stahl et al. 2006). In vitro studies have shown that carotenoids such as β-cryptoxanthin and lycopene stimulate bone formation and mineralization. The results may be related to prevention of osteoporosis (Kim et al. 2003; Yamaguchi and Uchiyama 2003; 2004; Yamaguchi et al. 2005).

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Authors and Affiliations

  1. Unilever Discover, Colworth Science Park, Sharnbrook, Bedfordshire, UK

    Henelyta S. Ribeiro

  2. Institute of Process Engineering in Life Sciences, University of Karlsruhe, 76131, Karlsruhe, Germany

    Heike P. Schuchmann

  3. BASF SE, 67056, Ludwigshafen, Germany

    Robert Engel

  4. Department of Food and Bio Process Engineering, Max Rubner-Institute (MRI), Federal Research Institute of Nutrition and Food, 76131, Karlsruhe, Germany

    Elke Walz & Karlis Briviba

Authors
  1. Henelyta S. Ribeiro
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  2. Heike P. Schuchmann
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  3. Robert Engel
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  4. Elke Walz
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  5. Karlis Briviba
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Correspondence to Henelyta S. Ribeiro .

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Editors and Affiliations

  1. Unilever Research and Development, Olivier van Noortlaan 120, Vlaardingen, 3133 AT, Netherlands

    N.J. Zuidam

  2. Fac. Food Technology & Biochemistry, University of Belgrade, Nemanjina 6, Belgrade, 11081, Serbia

    Viktor Nedovic

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Ribeiro, H.S., Schuchmann, H.P., Engel, R., Walz, E., Briviba, K. (2010). Encapsulation of Carotenoids. In: Zuidam, N., Nedovic, V. (eds) Encapsulation Technologies for Active Food Ingredients and Food Processing. Springer, New York, NY. https://doi.org/10.1007/978-1-4419-1008-0_8

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