Carotenoids: Properties, Occurrence, and Utilization in Foods

Borenstein, Benjamin; Bunnell, R. H.

doi:10.1016/s0065-2628(08)60081-6

Cited by 58 publications

(30 citation statements)

References 141 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…75 ' 76 Common unit operations of food processing in general have only minor effects on the carotenoids. 2 Blanching, retorting, and freezing generally causes little or no degradation. Frozen foods and heat sterilized foods, with few exceptions, exhibit excellent carotenoid stability throughout their normal life.…”

Section: Color Stability In Foodsmentioning

confidence: 99%

Carotenoids as food colorants

Gordon

Bauernfeind

Furia³

1983

C R C Critical Reviews in Food Science and Nutrition

View full text Add to dashboard Cite

The carotenoids are a chemically related group of pigments which occur widely and abundantly in nature. Fruits, vegetables and vegetable oils, dairy products, leaves, shrimp, lobster, the plumage of exotic birds, all contain carotenoids. Chemically, the carotenoids may be divided into carotenes, made up of carbon and hydrogen only, and oxycarotenoids containing oxygen in addition to carbon and hydrogen. The use of carotenoid-containing plant extracts for coloring foods has been practiced for centuries and continues today. Advances in chemical synthesis resulted in the complete laboratory synthesis of beta carotene in 1950. Since then the commercial synthesis of several carotenoids has been accomplished. In the U.S. three of these commercially synthesized carotenoids, beta-carotene, beta-apo-8'-carotenal, and canthaxanthin, are accepted color additives for use in foods and are exempt from certification. These three carotenoids are also widely accepted for food use in other countries. This paper deals with the chemistry and synthesis of these three carotenoids, with special emphasis on their numerous commercially available market forms and their characteristics, and on the application of these carotenoids in the coloring of food products.

show abstract

Section: Color Stability In Foodsmentioning

confidence: 99%

Carotenoids as food colorants

Gordon

Bauernfeind

Furia³

1983

C R C Critical Reviews in Food Science and Nutrition

View full text Add to dashboard Cite

show abstract

“…Although the mechanism of forcming alkyl-benzenes is not clear, Watanabe and Sato (1971) has shown that various alkyl-benzenes was formed in swallow fried beef, and toluene, xylene and benzene derivatives have been reported to be formed from carotenoids (Borenstein and Bunnell, 1966;Pippen et al, 1969). Jo and Ahn (2000) have also suggested that bovine serum albumin, gelatin and myofibril proteins might be precursors of the benzene derivatives.…”

Section: Resultsmentioning

confidence: 99%

Effect of Charcoal Broiling on the Formation of Volatile Compounds in Gamma-Irradiated Dakgalbi, a Korean Chicken-Based Food

Kang¹,

Yoon²,

Kim³

et al. 2013

Korean Journal for Food Science of Animal Resources

View full text Add to dashboard Cite

The purpose of this study is to evaluate the change of volatile compounds in Dakgalbi cooked by charcoal broiling. Fresh deboned and marinated chicken meat was cooked by electric-pan frying or charcoal broiling and subsequently irradiated with a dose of 0, 10 and 20 kGy. Volatile components from Dakgalbi were analyzed using solid phase micro-extraction gas chromatography -mass spectrometry (SPME GC-MS) and identified through the comparison of mass spectrum database. SPME GC-MS analysis shows that a total of 32 volatiles were identified. Among them, aldehydes such as hexanal and octanal, which have relevance to off-flavors such as green, paint, metallic, bean and rancid were detected in Dakgalbi cooked by both methods. However, the contents were less detected in the Dakgalbi cooked by charcoal broiling than in the Dakgalbi cooked by electric-pan frying. Gamma-irradiation caused the change in the formation of these aldehydes in cooked Dakgalbi. The irradiation significantly increased the contents of hexanal and octanal in Dakgalbi cooked by electric-pan frying and a similar increase was found in Dakgalbi cooked by charcoal broiling. However, the contents of the off-flavors were much less in the latter. The results suggest that charcoal broiling might be more effective than electric-pan frying for the reduction of the contents of off-flavor such as hexanal and octanal increased in Dakgalbi by gamma-irradiation.

show abstract

“…Aromatic compounds, which have been hypothesized to be formed by carotenoids as a precursor of toluene and benzene derivatives, are typically found in fish and shellfish pastes (Borenstein and Bunnell 1966). In both Kapi types, phenol was found at a large amount in the initial samples (Kp-B0 and Kp-R0) and then decreased with fermentation time.…”

Section: Volatile Componentsmentioning

confidence: 99%

Volatile components and sensory characteristics of Thai traditional fermented shrimp pastes during fermentation periods

et al. 2016

View full text Add to dashboard Cite

Headspace-volatile components and sensory characteristics, including color, Maillard reaction products and free amino acid profiles, of two types of Thai traditional fermented shrimp paste, Kapi Ta Dam and Kapi Ta Deang, were investigated during the fermentation periods up to 6 months. The results showed that the colors of both products were changed with a decrease in CIELAB values over the fermentation period, except for yellowness of Kapi Ta Deang. Essential amino acids such as lysine and leucine and non-essential amino acids such as glutamic acid and alanine were found to be predominant free-amino acids in the products. After headspace volatile component extraction of the product was carried out using a SPME fiber coated with DVB/CAR/PDMS and analyzed by GC-MS, the main compounds responsible for distinct volatiles in the products were N-containing compounds, especially pyrazines which give roasted nutty odor. The results of sensory evaluation from panelists also suggest that fermentation period had an effect on sensory characteristics of the fermented shrimp pastes. Moreover, the sensory perceptions of the products would associate with their color, the Maillard reaction products, amino acid profiles and volatile compounds.

show abstract

Carotenoids: Properties, Occurrence, and Utilization in Foods

Cited by 58 publications

References 141 publications

Carotenoids as food colorants

Carotenoids as food colorants

Effect of Charcoal Broiling on the Formation of Volatile Compounds in Gamma-Irradiated Dakgalbi, a Korean Chicken-Based Food

Volatile components and sensory characteristics of Thai traditional fermented shrimp pastes during fermentation periods

Contact Info

Product

Resources

About