Structure, health benefits, antioxidant property and processing and storage of carotenoids

Authors

  • Debjani Dutta, Utpal Ray Chaudhuri and Runu Chakraborty* Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata-700032, India. Author

Keywords:

Carotenoids, Health benefits, Free radicals, Vitamin A deficiency, conjugated double bond, Bioavailability, Processing and Storage.

Abstract

The conjugated system in which the  electrons are delocalised over the entire length of the polyene
chain is responsible for the molecular shape, chemical and physical reactivity and the antioxidant
properties of carotenoids. It is sensitive to heat, light and oxygen. Enzymatic and non -enzymatic
oxidation is the major cause of carotenoid destruction during processing and storage of food. Bioavailability
of carotenoids from different food requires disruption of the food matrices. Thermal
treatment and freezing increases the extractability of -carotene from the food matrices. Ripening is
accompanied by increased carotenoid biosynthesis.

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Published

2020-03-30

Issue

Vol. 7 No. 1 (2020): 2020

Section

Articles

How to Cite

1.
Structure, health benefits, antioxidant property and processing and storage of carotenoids. AJB [Internet]. 2020 Mar. 30 [cited 2025 Oct. 5];7(1):1-11. Available from: https://ijpp.org/journal/index.php/ajb/article/view/65