Red pepper (Capsicum annuum) carotenoids as a source of natural food colors: analysis and stability—a review

Abstract

Carotenoids are increasingly drawing the attention of researchers as a major natural food color due to their inherent nutritional characteristics and the implicated possible role in prevention and protection against degenerative diseases. In this report, we review the role of red pepper as a source for natural carotenoids. The composition of the carotenoids in red pepper and the application of different methodologies for their analysis were discussed in this report. The stability of red pepper carotenoids during post-harvest processing and storage is also reviewed. This review highlights the potential of red pepper carotenoids as a source of natural food colors and also discusses the need for a standardized approach for the analysis and reporting of composition of carotenoids in plant products and designing model systems for stability studies.

A Simplified Method to Estimate Sc-CO2 Extraction of Bioactive Compounds from Different Matrices: Chili Pepper vs. Tomato By-Products

“…), both belonging to the Solanaceae family, are considered to be important sources of natural carotenoids and phenols [3,4]. Among vegetables, tomato, which is consumed either as raw fruit or as a processed product, is the second most important vegetable crop in the world and one of the main components of the Mediterranean diet [5].…”

Effect of production parameters and stress conditions on beta-carotene-loaded lipid particles produced with palm stearin and whey protein isolate

“…Of around 600 different types of carotenoid, beta-carotene (BC) is the most active nutritionally, since it acts as the precursor of vitamin A (CAO-HOANG et al, 2010). These natural pigments are used to standardize the color of food products and also to recover color lost during processing and storage (ARIMBOOR et al, 2015). In this context, there is a continuous and widespread search by the food industry to replace artificial dyes by natural pigments, with a demand that will certainly grow in the future (PRIAMO et al, 2010).…”

Induction of carotenoid and phytosterol accumulation in microalgae

“…Carotenoids are well protected in the natural environment as they are incorporated with lipoprotein or membranes but in isolation or transformation to solutions, they are very susceptible to isomerisation and oxidative degradation (Arimboor et al, 2014). Carotenoids are degraded during processing and storage due to radical mediated oxidation as a result of exposure to light and high temperature.…”

“…Carotenoids are degraded during processing and storage due to radical mediated oxidation as a result of exposure to light and high temperature. Moreover, oxygen availability, oxidative enzymes, lower pH, catalytic metals, presence of unsaturated lipids and pro-oxidants in the biomass accelerates the degradation of carotenoids (Arimboor et al, 2014). The favourable conditions for oxidation enhance isomersation by conformations of trans-carotenoids (naturally predominant forms) to cis forms thereby affecting the stability, bioavailability and physiological properties of carotenoids.…”

“…For example, β-carotene is documented to have less bioactivity in its cis form than the trans forms (van Hof et al, 2000;Boon et al, 2010). The conditions reported to have protective roles of carotenoids include presence of antioxidants and lower moisture activity (Arimboor et al, 2014).…”