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

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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 en...

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Principais autores:	Morais, Ana Heloneida de Araújo, Queiroz, Jaluza Luana Carvalho de, Medeiros, Isaiane, Trajano, Aslan Costa, Piuvezam, Grasiela, Nunes, Ana Clara de França, Passos, Thaís Souza
Outros Autores:	https://orcid.org/0000-0002-6460-911X
Formato:	article
Idioma:	English
Publicado em:	Elsevier
Assuntos:	Food coloring agents nutraceutical oxidative stress free Radicals reactive oxygen species delivery systems
Endereço do item:	https://repositorio.ufrn.br/handle/123456789/53287 https://doi.org/10.1016/j.foodchem.2022.132593
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id	ri-123456789-53287
record_format	dspace
spelling	ri-123456789-532872023-07-12T20:19:38Z Encapsulation techniques perfect the antioxidant action of carotenoids: a systematic review of how this effect is promoted Morais, Ana Heloneida de Araújo Queiroz, Jaluza Luana Carvalho de Medeiros, Isaiane Trajano, Aslan Costa Piuvezam, Grasiela Nunes, Ana Clara de França Passos, Thaís Souza https://orcid.org/0000-0002-6460-911X Food coloring agents nutraceutical oxidative stress free Radicals reactive oxygen species delivery systems 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. 2023-07-12T20:19:37Z 2023-07-12T20:19:37Z 2022 article QUEIROZ, Jaluza Luana Carvalho et al. Encapsulation techniques perfect the antioxidant action of carotenoids: a systematic review of how this effect is promoted. Food Chemistry, v. 385, p. 132593, 2022 https://repositorio.ufrn.br/handle/123456789/53287 https://doi.org/10.1016/j.foodchem.2022.132593 en application/pdf Elsevier
institution	Repositório Institucional
collection	RI - UFRN
language	English
topic	Food coloring agents nutraceutical oxidative stress free Radicals reactive oxygen species delivery systems
spellingShingle	Food coloring agents nutraceutical oxidative stress free Radicals reactive oxygen species delivery systems Morais, Ana Heloneida de Araújo Queiroz, Jaluza Luana Carvalho de Medeiros, Isaiane Trajano, Aslan Costa Piuvezam, Grasiela Nunes, Ana Clara de França Passos, Thaís Souza Encapsulation techniques perfect the antioxidant action of carotenoids: a systematic review of how this effect is promoted
description	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.
author2	https://orcid.org/0000-0002-6460-911X
author_facet	https://orcid.org/0000-0002-6460-911X Morais, Ana Heloneida de Araújo Queiroz, Jaluza Luana Carvalho de Medeiros, Isaiane Trajano, Aslan Costa Piuvezam, Grasiela Nunes, Ana Clara de França Passos, Thaís Souza
format	article
author	Morais, Ana Heloneida de Araújo Queiroz, Jaluza Luana Carvalho de Medeiros, Isaiane Trajano, Aslan Costa Piuvezam, Grasiela Nunes, Ana Clara de França Passos, Thaís Souza
author_sort	Morais, Ana Heloneida de Araújo
title	Encapsulation techniques perfect the antioxidant action of carotenoids: a systematic review of how this effect is promoted
title_short	Encapsulation techniques perfect the antioxidant action of carotenoids: a systematic review of how this effect is promoted
title_full	Encapsulation techniques perfect the antioxidant action of carotenoids: a systematic review of how this effect is promoted
title_fullStr	Encapsulation techniques perfect the antioxidant action of carotenoids: a systematic review of how this effect is promoted
title_full_unstemmed	Encapsulation techniques perfect the antioxidant action of carotenoids: a systematic review of how this effect is promoted
title_sort	encapsulation techniques perfect the antioxidant action of carotenoids: a systematic review of how this effect is promoted
publisher	Elsevier
publishDate	2023
url	https://repositorio.ufrn.br/handle/123456789/53287 https://doi.org/10.1016/j.foodchem.2022.132593
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_version_	1773965161319628800

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

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