Carotenoids in Fresh and Processed Food: Between Biosynthesis and Degradation
Deadline for manuscript submissions: closed (31 May 2021) | Viewed by 12202
A printed edition of this Special Issue is available here.
Interests: metabolomics analyses of food products; primary and secondary metabolites analyses; metabolic fingerprinting analyses; metabolite profiling analyses
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Currently, there is a general trend in food science to link food and health in line with consumers’ concern about what is in their food and how what they eat can promote well-being. Thus, food is considered today not only a source of energy but also an affordable way to prevent future diseases. In this context, studying carotenoids content in food is very relevant; indeed, epidemiological studies have demonstrated that the consumption of diets rich in carotenoids is associated with a lower incidence of cancer, cardiovascular diseases, and age-related macular degeneration, mainly due to their antioxidant and provitamin A activity. Although many works have been conducted about the presence and properties of carotenoids in food, some challenges must be still faced in this research field: The role of carotenoids as antioxidants and its mechanism of action are needed to be investigated further; detailed qualitative and quantitative composition of carotenoids in underutilized fruits and vegetables is required for contributing significant information to select nutrient rich plants for food formulation; how emerging packaging and processing techniques (i.e., high electric field pulse, high-pressure CO2, etc.) can preserve the content of carotenoids in processed food products; the complete understanding of carotenoid biosynthesis, regulation, and roles of various carotenoid derivatives for edible plants and animals is still not well established; and detailed studies for identifying the pre- and post-harvesting favorable factors (i.e. elicitors, cooking methods, etc.), which improve the bioavailability and bioaccessibility of carotenoids from different foods, are necessary.
The Special Issue of the journal Applied Sciences “Carotenoids in Fresh and Processed Food: Between Biosynthesis and Degradation” aims to group original research articles and review articles that can improve the knowledge in the aforementioned fields.Dr. Pasquale Crupi
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- Carotenoids chemistry
- Apocarotenoids chemistry
- Fruits and vegetable
- Nonvegetable food
- Post-harvest physiology
- Isomerization and degradation
- Bioavailability and bioaccesibility
- Methods of analysis