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

• Autor(a) principal: Queiroz, Jaluza Luana Carvalho de
• Data de Publicação: 2022
• Outros Autores: Medeiros, Isaiane, Trajano, Aslan Costa, Piuvezam, Grasiela, Nunes, Ana Clara de França, Passos, Thais Souza, Morais, Ana Heloneida de Araújo
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UFRN
• Texto Completo: https://repositorio.ufrn.br/handle/123456789/52531; https://doi.org/10.1016/j.foodchem.2022.132593
• topic: 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