Recent progress in understanding the impact of food processing and storage on the structure-activity relationship of Fucoxanthin
Autor(a) principal: | |
---|---|
Data de Publicação: | 2020 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10198/20674 |
Resumo: | Fucoxanthin, a brown algae carotenoid, has attracted great interest because of its numerous biological activities supported by in vitro and in vivo studies. However, its chemical structure is susceptible to alterations when subjected to food processing and storage conditions, such as heat, oxygen, light, and pH changes. Consequently, these conditions lead to the formation of fucoxanthin derivatives, including cis-isomers, apo-fucoxanthinone, apo-fucoxanthinal, fucoxanthinol, epoxides, and hydroxy compounds, collectively known as degradation products. Currently, little information is available regarding the stability and functionality of these fucoxanthin derivatives resulting from food processing and storage. Therefore, enhancing the understanding of the biological effect of fucoxanthin derivatives is crucial for optimizing the utilization of fucoxanthin in various applications and ensuring its efficacy in potential health benefits. To this aim, this review describes the main chemical reactions affecting the stability of fucoxanthin during food processing and storage, facilitating the identification of the major fucoxanthin derivatives. Moreover, recent advancements in the structure-activity relationship of fucoxanthin derivatives will be critically assessed, emphasizing their biological activity. Overall, this review provides a critical updated understanding of the effects of technological processes on fucoxanthin stability and activity that can be helpful for stakeholders when designing processes for food products containing fucoxanthin. |
id |
RCAP_a7824b104e53836dd6de6632b8a112a1 |
---|---|
oai_identifier_str |
oai:bibliotecadigital.ipb.pt:10198/20674 |
network_acronym_str |
RCAP |
network_name_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository_id_str |
7160 |
spelling |
Recent progress in understanding the impact of food processing and storage on the structure-activity relationship of FucoxanthinBrown seaweed-derived xanthophyllChemical structureIsomerizationDegradation productsBiological activityFucoxanthin, a brown algae carotenoid, has attracted great interest because of its numerous biological activities supported by in vitro and in vivo studies. However, its chemical structure is susceptible to alterations when subjected to food processing and storage conditions, such as heat, oxygen, light, and pH changes. Consequently, these conditions lead to the formation of fucoxanthin derivatives, including cis-isomers, apo-fucoxanthinone, apo-fucoxanthinal, fucoxanthinol, epoxides, and hydroxy compounds, collectively known as degradation products. Currently, little information is available regarding the stability and functionality of these fucoxanthin derivatives resulting from food processing and storage. Therefore, enhancing the understanding of the biological effect of fucoxanthin derivatives is crucial for optimizing the utilization of fucoxanthin in various applications and ensuring its efficacy in potential health benefits. To this aim, this review describes the main chemical reactions affecting the stability of fucoxanthin during food processing and storage, facilitating the identification of the major fucoxanthin derivatives. Moreover, recent advancements in the structure-activity relationship of fucoxanthin derivatives will be critically assessed, emphasizing their biological activity. Overall, this review provides a critical updated understanding of the effects of technological processes on fucoxanthin stability and activity that can be helpful for stakeholders when designing processes for food products containing fucoxanthin.This work has received funding from the Argentinean Agency for Scientific and Technological Promotion (ANPCyT, Argentina) under the projects PICT (2020)/1602 and PICT (2020)/0482.MDPIBiblioteca Digital do IPBGomez-Zavaglia, AndreaBarros, LillianPrieto Lage, Miguel A.Cassani, Lucia2020-02-24T16:56:17Z20232023-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/20674engGomez-Zavaglia, Andrea; Barros, Lillian; Prieto Lage, Miguel A.; Cassani, Lucia (2023). Recent progress in understanding the impact of food processing and storage on the structure-activity relationship of Fucoxanthin. Foods. eISSN 2304-8158. 12:17, p. 1-1610.3390/foods121731672304-8158info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-12-13T01:18:06Zoai:bibliotecadigital.ipb.pt:10198/20674Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T00:42:17.405640Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Recent progress in understanding the impact of food processing and storage on the structure-activity relationship of Fucoxanthin |
title |
Recent progress in understanding the impact of food processing and storage on the structure-activity relationship of Fucoxanthin |
spellingShingle |
Recent progress in understanding the impact of food processing and storage on the structure-activity relationship of Fucoxanthin Gomez-Zavaglia, Andrea Brown seaweed-derived xanthophyll Chemical structure Isomerization Degradation products Biological activity |
title_short |
Recent progress in understanding the impact of food processing and storage on the structure-activity relationship of Fucoxanthin |
title_full |
Recent progress in understanding the impact of food processing and storage on the structure-activity relationship of Fucoxanthin |
title_fullStr |
Recent progress in understanding the impact of food processing and storage on the structure-activity relationship of Fucoxanthin |
title_full_unstemmed |
Recent progress in understanding the impact of food processing and storage on the structure-activity relationship of Fucoxanthin |
title_sort |
Recent progress in understanding the impact of food processing and storage on the structure-activity relationship of Fucoxanthin |
author |
Gomez-Zavaglia, Andrea |
author_facet |
Gomez-Zavaglia, Andrea Barros, Lillian Prieto Lage, Miguel A. Cassani, Lucia |
author_role |
author |
author2 |
Barros, Lillian Prieto Lage, Miguel A. Cassani, Lucia |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Gomez-Zavaglia, Andrea Barros, Lillian Prieto Lage, Miguel A. Cassani, Lucia |
dc.subject.por.fl_str_mv |
Brown seaweed-derived xanthophyll Chemical structure Isomerization Degradation products Biological activity |
topic |
Brown seaweed-derived xanthophyll Chemical structure Isomerization Degradation products Biological activity |
description |
Fucoxanthin, a brown algae carotenoid, has attracted great interest because of its numerous biological activities supported by in vitro and in vivo studies. However, its chemical structure is susceptible to alterations when subjected to food processing and storage conditions, such as heat, oxygen, light, and pH changes. Consequently, these conditions lead to the formation of fucoxanthin derivatives, including cis-isomers, apo-fucoxanthinone, apo-fucoxanthinal, fucoxanthinol, epoxides, and hydroxy compounds, collectively known as degradation products. Currently, little information is available regarding the stability and functionality of these fucoxanthin derivatives resulting from food processing and storage. Therefore, enhancing the understanding of the biological effect of fucoxanthin derivatives is crucial for optimizing the utilization of fucoxanthin in various applications and ensuring its efficacy in potential health benefits. To this aim, this review describes the main chemical reactions affecting the stability of fucoxanthin during food processing and storage, facilitating the identification of the major fucoxanthin derivatives. Moreover, recent advancements in the structure-activity relationship of fucoxanthin derivatives will be critically assessed, emphasizing their biological activity. Overall, this review provides a critical updated understanding of the effects of technological processes on fucoxanthin stability and activity that can be helpful for stakeholders when designing processes for food products containing fucoxanthin. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-02-24T16:56:17Z 2023 2023-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10198/20674 |
url |
http://hdl.handle.net/10198/20674 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Gomez-Zavaglia, Andrea; Barros, Lillian; Prieto Lage, Miguel A.; Cassani, Lucia (2023). Recent progress in understanding the impact of food processing and storage on the structure-activity relationship of Fucoxanthin. Foods. eISSN 2304-8158. 12:17, p. 1-16 10.3390/foods12173167 2304-8158 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
MDPI |
publisher.none.fl_str_mv |
MDPI |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
|
_version_ |
1799136324209344512 |