- You are here:
-
-
All publications
- Recovery of carotenoids from food processing wastes
All publications from your selection
Recovery of carotenoids from food processing wastes
Authors: Silva, Yasmini Portes Abraham, Brooks, Marianne Su-Ling, Ferreira, T
Identifier: CSBE17199
Download file:
Published in: CSBE-SCGAB Technical Conferences » AGM Winnipeg 2017 (with CIGR VI Technical Symposium)
Download RAW file:
DOI:
Description: Carotenoids represent one class of more than 600 bioactive compounds, which can be further classified into carotenes or xanthophylls. These compounds, such as lycopene, alpha- and beta-carotene, lutein, and zeaxanthin, present a series of important sensory, technological and physiological properties. For example, they are responsible for providing the colors yellow, orange and red to several fruits and vegetables, such as tomatoes, peppers, watermelon, and grapefruit. They are also associated with a high antioxidant activity and when consumed in the diet contribute to provitamin A activity and help to regulate the immune system. Carotenoids are synthesised by plants, bacteria, fungi and algae, therefore animals obtain them through diet. Plants are currently the main source of carotenoids for human health and for application in the food industry as food additives (being used as coloring agents and antioxidants). Several of these compounds have been successfully recovered from a variety of food processing wastes, mostly from vegetable wastes such as tomato, pomegranate, carrot and red pepper wastes, but also from shrimp wastes, where the extracted carotenoids present high purity and biological value. Since the production of synthetic carotenoids is a costly process, the recovery of these high-value added compounds from processing wastes represents a viable alternative, while also reducing the amount of wastes generated by the food processing industry. In this paper we discuss the recent work associated with the extraction and recovery of carotenoids from food processing wastes, by reporting on the most promising sources and extraction techniques, and future prospects.
Keywords: extraction, by-product, lycopene, tomato, shrimp
Résumé:
Mots-clés:
Citation:
Volume:
Issue:
Pages -
Contributor:
Date: 2017-08-07
Technical field:
Conference name: CSBE/SCGAB 2017 Annual Conference, Canad Inns Polo Park, Winnipeg, Manitoba, 6-10 August 2017.
Session name: Poster Session
Other information:
Type: Text.Article
Format: PDF
Publication type: Technical conference
Source:
Relation:
Coverage: Canada
Language 1: en
Language 2:
Rights: Canadian Society for Bioengineering
Notes:
Other files:
DOI:
Description: Carotenoids represent one class of more than 600 bioactive compounds, which can be further classified into carotenes or xanthophylls. These compounds, such as lycopene, alpha- and beta-carotene, lutein, and zeaxanthin, present a series of important sensory, technological and physiological properties. For example, they are responsible for providing the colors yellow, orange and red to several fruits and vegetables, such as tomatoes, peppers, watermelon, and grapefruit. They are also associated with a high antioxidant activity and when consumed in the diet contribute to provitamin A activity and help to regulate the immune system. Carotenoids are synthesised by plants, bacteria, fungi and algae, therefore animals obtain them through diet. Plants are currently the main source of carotenoids for human health and for application in the food industry as food additives (being used as coloring agents and antioxidants). Several of these compounds have been successfully recovered from a variety of food processing wastes, mostly from vegetable wastes such as tomato, pomegranate, carrot and red pepper wastes, but also from shrimp wastes, where the extracted carotenoids present high purity and biological value. Since the production of synthetic carotenoids is a costly process, the recovery of these high-value added compounds from processing wastes represents a viable alternative, while also reducing the amount of wastes generated by the food processing industry. In this paper we discuss the recent work associated with the extraction and recovery of carotenoids from food processing wastes, by reporting on the most promising sources and extraction techniques, and future prospects.
Keywords: extraction, by-product, lycopene, tomato, shrimp
Résumé:
Mots-clés:
Citation:
Volume:
Issue:
Pages -
Contributor:
Date: 2017-08-07
Technical field:
Conference name: CSBE/SCGAB 2017 Annual Conference, Canad Inns Polo Park, Winnipeg, Manitoba, 6-10 August 2017.
Session name: Poster Session
Other information:
Type: Text.Article
Format: PDF
Publication type: Technical conference
Source:
Relation:
Coverage: Canada
Language 1: en
Language 2:
Rights: Canadian Society for Bioengineering
Notes:
Other files:
©
2025
CSBE-SCGAB