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Title: Encapsulation techniques perfect the antioxidant action of carotenoids: a systematic review of how this effect is promoted
Authors: Queiroz, Jaluza Luana Carvalho de
Medeiros, Isaiane
Trajano, Aslan Costa
Piuvezam, Grasiela
Nunes, Ana Clara de França
Passos, Thais Souza
Morais, Ana Heloneida de Araújo
Keywords: Food Coloring Agents;Nutraceutical;Oxidative Stress;Free Radicals;Reactive Oxygen Species;Delivery systems
Issue Date: 2022
Publisher: Elsevier
Citation: QUEIROZ, Jaluza Luana Carvalho de et al. Encapsulation techniques perfect the antioxidant action of carotenoids: A systematic review of how this effect is promoted. Food Chemistry, p. 132593, 2022.
Portuguese 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 methodo logical 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
Appears in Collections:CCS - DNUT - Artigos publicados em periódicos

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