Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
5.8
5.2
Journals
Foods
Special Issues
Carotenoid Esters in Foods
share announcement

Carotenoid Esters in Foods

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".

Deadline for manuscript submissions: closed (30 November 2021) | Viewed by 6031

Special Issue Editors

Dr. Dámaso Hornero-Méndez

E-Mail Website
Guest Editor
Food Phytochemistry Department, Instituto de la Grasa, CSIC. Campus Universidad Pablo de Olavide, Edificio 46, Carretera de Utrera Km. 1, E-41013, Seville, Spain
Interests: carotenoids in fruit and vegetables; carotenoid biosynthesis; esterification of xanthophylls; factors controlling carotenoid accumulation in plants; pigment stability; chromatographic methods for carotenoid analysis; bioaccessibility and bioavailability of carotenoids
Dr. Sergio G. Atienza

E-Mail Website
Guest Editor
Instituto de Agricultura Sostenible, CSIC, Alameda del Obispo, s/n, E-14004, Córdoba, Spain
Interests: genetic control of carotenoid esterification; diversity for quality traits; use of wild relatives for crop breeding

Special Issue Information

Dear Colleagues,

Carotenoid pigments are responsible for the yellow to red colors of most fruits and vegetables. Humans are not able to synthesize them de novo and, consequently, their acquisition relies on the diet. When carotenoids are ingested, they exert important biological activities related to health. In fruits, tubers and seeds, the most common native state for the majority of hydroxy-xanthophylls (carotenoids containing hydroxyl functional groups) is as esters with fatty acids, the so-called carotenoid esters. The high concentration of xanthophyll esters found in chromoplasts suggests an important role of esterification in the carotenoid accumulation capacity of plant cells. Moreover, xanthophyll esters have also been shown to be more stable than free carotenoids. At present, there is great interest in deciphering the biochemistry and genetic of the xanthophyll esterification process. From a nutritional point of view, it should be taken into consideration that an important proportion of the carotenoids present in our diet are in esterified form. Surprisingly, the presence of carotenoid esters has been often overlooked in many studies. Fortunately, the new developments in modern chromatographic techniques (HPLC and UPLC) and the extended use of mass spectrometry (MS) in the carotenoid field have provided new analytical tools for the identification of carotenoid esters. As a result, there is a renewed interest in carotenoid esters. The present Special Issue aims to gather the newest information on the natural occurrence of carotenoid esters in foods (including the development of new analytical methods) and their use as traits for crop breeding and food authentication, as well as the latest advances in the understanding of the carotenoid esterification process (biochemistry and genetic control) and their role in diverse aspects such as biosynthesis and accumulation, stability, bioaccessibility and bioavailability, biological activity and effects on human health, etc.

Articles may include but are not limited to the following topics:

  • carotenoids in plant food
  • biosynthesis and esterification of xanthophylls
  • genetic control and plant breeding for improving carotenoid accumulation
  • stability of free and esterified xanthophylls in plants and derived foods
  • bioaccessibility and bioavailability of carotenoid: effects of esterification
  • effect of esterification on the bioactive properties and health benefits of carotenoids
  • development of HPLC analysis of free and esterified carotenoids

Dr. Dámaso Hornero-Méndez
Dr. Sergio G. Atienza
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • carotenoids
  • xanthophyll esters
  • color
  • genetic
  • plant breeding
  • pigments
  • stability
  • bioaccessibility
  • bioavailability
  • carotenoid analysis

Published Papers (2 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

12 pages, 1402 KiB  
Article
Lipoxygenase in Wheat: Genetic Control and Impact on Stability of Lutein and Lutein Esters
by Daryl J. Mares, Judy Cheong, Shashi N. Goonetilleke and Diane E. Mather
Foods 2021, 10(5), 1149; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10051149 - 20 May 2021
Cited by 8 | Viewed by 2670
Abstract
Preservation of lutein concentrations in wheat-based end-products during processing is important both for product quality and nutritional value. A key constituent involved in lutein degradation is endogenous lipoxygenase. Lutein and lutein ester concentrations were compared at intervals during storage of noodle sheets prepared [...] Read more.
Preservation of lutein concentrations in wheat-based end-products during processing is important both for product quality and nutritional value. A key constituent involved in lutein degradation is endogenous lipoxygenase. Lutein and lutein ester concentrations were compared at intervals during storage of noodle sheets prepared from flour of wheat varieties representing a range in lipoxygenase activity, as well as in different mill streams and in different grain tissues. Higher lipoxygenase concentration was associated with an increased loss of free lutein and lutein mono-esters whereas lutein diesters appeared to be more resistant to degradation. Lutein degradation was reduced in the presence of a lipoxygenase inhibitor, when noodle sheets were heated to destroy enzyme activity or when pH was increased. In addition, three populations were used to investigate the genetic control of lipoxygenase. A previously reported mutation of Lpx-B1.1 was associated with a reduction in activity from high to intermediate whilst a new locus on chromosome 4D was associated with variation between intermediate and near-zero. The gene underlying the 4D locus is a putative lipoxygenase. Stability of lutein could be improved by deployment of the mutations at the 4B and 4D loci and/or by post-harvest storage of grain under conditions that promote esterification. Full article
(This article belongs to the Special Issue Carotenoid Esters in Foods)
►▼ Show Figures

Figure 1

10 pages, 2582 KiB  
Article
Durum Wheat (Triticum durum L.) Landraces Reveal Potential for the Improvement of Grain Carotenoid Esterification in Breeding Programs
by María Dolores Requena-Ramírez, Dámaso Hornero-Méndez, Cristina Rodríguez-Suárez and Sergio G. Atienza
Foods 2021, 10(4), 757; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10040757 - 02 Apr 2021
Cited by 12 | Viewed by 2477
Abstract
Carotenoids are essential in the human diet for their important functions in health. Besides, they are responsible for the yellow pigments desirable for industrial quality in durum wheat. The remarkable carotenoid content of durum wheat endosperm is mostly due to lutein. However, lutein [...] Read more.
Carotenoids are essential in the human diet for their important functions in health. Besides, they are responsible for the yellow pigments desirable for industrial quality in durum wheat. The remarkable carotenoid content of durum wheat endosperm is mostly due to lutein. However, lutein esters have not been previously detected in durum wheat as in other cereals such as common wheat, tritordeum or Hordeum chilense. Esterification increases carotenoid stability and allows greater retention and accumulation through the food chain. Therefore, carotenoid esterification is revealed as a new key target in breeding. We characterized the carotenoid profile of 156 accessions of the Spanish durum wheat collection, searching for landraces with esterification ability. Interestingly, four accessions produced lutein monoesters and diesters. Also, traces of lutein monoesters were detected in eleven accessions. The identification of the first durum wheat accessions with esterification ability reported herein is a remarkable advance for carotenoid biofortification. Furthermore, variation for the relative content of zeaxanthin, α-carotene and β-carotene was also observed. This diversity for the β,ε and β,β branches of the carotenogenic pathway also represents a new opportunity for breeding for specific carotenoids in biofortification programs. Full article
(This article belongs to the Special Issue Carotenoid Esters in Foods)
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-2
Back to TopTop