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Novel technologies for carotenoid extraction and preservation

Besides in plants, carotenoids have important role in human organism including protection against cancer, cardiovascular diseases and macular degeneration. Up to date, more than 700 carotenoids have been identified and described of which about 50 become constituents of the human diet while only approximately 20 are present in human blood and tissues. The major lack for carotenoids in human diet is theirs bioavailability, since number of factors affect absorption, breakdown, transport and storage in human organism. The use of carotenoids is versatile: in pharmaceuticals, nutraceuticals, as animal feed additives, as colorants in cosmetics and foods. However, carotenoids are unstable in food systems ; their function as food additives is not significant because of their exceptional sensitivity on light, oxygen and autooxidation. Mentioned factors can cause the loss of their nutritive and biological value as well as result in occurrence of undesirable flavour or aroma compounds. One of the treatments which provide carotenoid stability is encapsulation which insures the development of stable carotenoid forms. Besides from raw material or even more often from synthetic pathways, carotenoids may be isolated from different food wastes. One of the main challenges of modern mankind is waste disposal, particularly from agriculture and food industry. Most of organic residues are defined as waste despite the fact that some may represent a rich source of valuable compounds, primarily specialized metabolites. Significant attention is given to extraction techniques of carotenoids which assume using environmentally safe and nontoxic solvents, termed as “green extraction”. Extraction of carotenoids from food matrices represents a major challenge, therefore, various novel techniques are successfully applied in order to increase recovery of carotenoids during extraction procedure: microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE), pressurized liquid extraction (PLE), pulsed electric field (PEF) assisted extraction, supercritical fluid extraction (SFE) and the enzyme-assisted extraction (EAE). Mentioned extraction methods shows a number of common advantages which are mainly reflected in reduced use of organic solvents, increased extraction rate, use of lower temperatures etc. Based on the above mentioned advantages, recovery of carotenoids is significant.

Encapsulation ; Green extraction ; Food waste ; Recovery

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