Encapsulation techniques perfect the antioxidant action of carotenoids: A systematic review of how this effect is promoted

Jaluza Luana Carvalho de Queiroz; Isaiane Medeiros; Aslan Costa Trajano; Grasiela Piuvezam; Ana Clara de França Nunes; Thaís Souza Passos; Ana Heloneida de Araújo Morais

doi:10.1016/j.foodchem.2022.132593

Encapsulation techniques perfect the antioxidant action of carotenoids: A systematic review of how this effect is promoted

Food Chem. 2022 Aug 15:385:132593. doi: 10.1016/j.foodchem.2022.132593. Epub 2022 Mar 4.

Authors

Jaluza Luana Carvalho de Queiroz¹, Isaiane Medeiros¹, Aslan Costa Trajano², Grasiela Piuvezam³, Ana Clara de França Nunes⁴, Thaís Souza Passos⁵, Ana Heloneida de Araújo Morais⁶

Affiliations

¹ Biochemistry and Molecular Biology Postgraduate Program, Biosciences Center, Federal University of Rio Grande do Norte, Natal, RN 59078-970, Brazil.
² Nutrition Course, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN 59078-970, Brazil.
³ Public Health Postgraduate Program, Center for Health Sciences Federal University of Rio Grande do Norte, Natal, RN 59078-970, Brazil; Department of Public Health, Federal University of Rio Grande do Norte, Natal 59078-970, Brazil.
⁴ Public Health Postgraduate Program, Center for Health Sciences Federal University of Rio Grande do Norte, Natal, RN 59078-970, Brazil.
⁵ Nutrition Postgraduate Program, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN 59078-970, Brazil; Department of Nutrition, Federal University of Rio Grande do Norte, Natal, RN 59078-970, Brazil.
⁶ Biochemistry and Molecular Biology Postgraduate Program, Biosciences Center, Federal University of Rio Grande do Norte, Natal, RN 59078-970, Brazil; Nutrition Postgraduate Program, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN 59078-970, Brazil; Department of Nutrition, Federal University of Rio Grande do Norte, Natal, RN 59078-970, Brazil. Electronic address: ana.morais@ufrn.br.

PMID: 35276479
DOI: 10.1016/j.foodchem.2022.132593

Abstract

Considering that antioxidant activities are directly related to carotenoid functionalities, it is necessary to use techniques that promote the stability of these natural pigments. This systematic review aimed to gather evidence on the effect of encapsulation techniques on the maintenance and/or enhancement of the antioxidant activity of carotenoids. The study was registered in PROSPERO (CRD42020142065). Searches were performed in PubMed, Embase, Virtual Health Library, Scopus, ScienceDirect, and Web of Science databases. Assessment of methodological quality was performed using OHAT. A total of 1577 articles were selected, resulting in 20 eligible studies. Overall, results showed that the mechanisms involved are related to the emergence of new chemical interactions, increased surface area, and the controlled release of carotenoids. Thus, evidence proved that encapsulation could preserve and/or enhance bioactivities of carotenoids, allowing the use in foods to promote benefits on population health.

Keywords: Delivery systems; Food Coloring Agents; Free Radicals; Nutraceutical; Oxidative Stress; Reactive Oxygen Species.

Publication types

Review
Systematic Review

MeSH terms

Antioxidants*
Carotenoids*
Food

Substances

Antioxidants
Carotenoids