Recent Progress in Understanding the Impact of Food Processing and Storage on the Structure–Activity Relationship of Fucoxanthin

GOMEZ-ZAVAGLIA, ANDREA; BARROS, LILLIAN; PRIETO, MIGUEL A.; CASSANI, LUCÍA

Foods

MDPI

Año: 2023 vol. 12

Fucoxanthin, abrownalgaecarotenoid,hasattractedgreatinterestbecauseofitsnumerousbiological activitiessupportedby in vitro and in vivo studies. However,itschemicalstructureissusceptible toalterationswhensubjectedtofoodprocessingandstorageconditions,suchasheat,oxygen, light,andpHchanges.Consequently,theseconditionsleadtotheformationoffucoxanthinderivatives, including cis-isomers, apo-fucoxanthinone,apo-fucoxanthinal,fucoxanthinol,epoxides,and hydroxycompounds,collectivelyknownasdegradationproducts.Currently,littleinformationisavailable regardingthestabilityandfunctionalityofthesefucoxanthinderivativesresultingfromfoodprocessingandstorage.Therefore,enhancingtheunderstandingofthebiologicaleffectoffucoxanthinderivatives iscrucialforoptimizingtheutilizationoffucoxanthininvariousapplicationsandensuringits efficacyinpotentialhealthbenefits.Tothisaim,thisreviewdescribesthemainchemicalreactionsaffectingthestabilityoffucoxanthinduringfoodprocessingandstorage,facilitatingtheidentificationof themajorfucoxanthinderivatives.Moreover,recentadvancementsinthestructure?activityrelationshipoffucoxanthinderivativeswillbecriticallyassessed,emphasizingtheirbiologicalactivity.Overall,thisreviewprovidesacriticalupdatedunderstandingoftheeffectsoftechnologicalprocessesonfucoxanthinstabilityandactivitythatcanbehelpfulforstakeholderswhendesigningprocessesforfoodproductscontainingfucoxanthin.