Numerous epidemiological evidence has shown that the consumption of carotenoid-rich food lowers the risk of chronic diseases including various types of cancer and cardiovascular diseases. Most of the benefits of carotenoids are due to their robust antioxidant effects, which fuel the growth of today's existing carotenoid-rich formulations. Progress in this field has become challenging due to increasing consumer preferences for nutritious and effectual carotenoid formulas with unmodified sensorial properties. Various new technologies have been developed by food industrialists to acquire and preserve carotenoids from natural sources on a long-term basis. This chapter focuses on the nutritional and functional properties of the main carotenoids as well as the modifications that processing with emerging technologies have brought to the field including their bioaccessibility, stability, and functional properties.
|Title of host publication||Nutraceutical and Functional Food Components|
|Subtitle of host publication||Effects of Innovative Processing Techniques|
|Editors||Charis M. Galanakis|
|Place of Publication||London UK|
|Number of pages||38|
|Publication status||Published - 2017|