Valorization of fruit and vegetables agro-wastes for the sustainable production of carotenoid-based colorants with enhanced bioavailability

CASSANI, LUCÍA; NORMA E. MARCOVICH; GOMEZ-ZAVAGLIA, ANDREA

FOOD RESEARCH INTERNATIONAL

ELSEVIER SCIENCE BV

Lugar: Amsterdam; Año: 2022 vol. 152

0963-9969

Carotenoids are pigments naturally occurring in fruits and vegetables, and responsible for their yellow to redcolors. They also have several bioactive properties, making them interesting alternatives to the artificial colorantscommonly used in the food industry. This review compiles an updated research progress about greenproduction of carotenoid-based colorants focusing on the benefits associated with their sustainable extractionfrom agro-wastes, also considering the environmental aspects associated to the processes. Taking into accountthe hydrophobic nature of carotenoids and their susceptibility to degradation when exposed to technologicaland/or storage conditions (e.g., light, heat, and oxygen), protecting strategies based on nanotechnological approacheswere presented as tools to avoid degradation and thus, retain the bioactive properties. Additionally, theeffect of such nanotechnological strategies on carotenoids bioaccessibility and bioavailability was reviewed anddiscussed. Finally, the health-related properties of carotenoids that make them promising candidates to be usednot only as functional food ingredients but also in therapeutic applications and in the nutraceutical and cosmeceuticalindustries were also considered.