β-Carotene-properties and production methods

被引：115

作者：

Bogacz-Radomska, Ludmila ^{[1
]}

Harasym, Joanna ^{[1
,2
]}

机构：

[1] Wroclaw Univ Econ, Fac Engn & Econ, Dept Biotechnol & Food Anal, Ul Komandorska 118-120, PL-53345 Wroclaw, Poland

[2] Univ Valladolid, Coll Agr & Forestry Engn, Dept Agr & Forestry Engn, Valladolid, Spain

来源：

FOOD QUALITY AND SAFETY | 2018年 / 2卷 / 02期

关键词：

beta-carotene; properties; production methods; RHODOTORULA-GLUTINIS; DUNALIELLA-SALINA; CRUDE GLYCEROL; FATTY-ACID; BIOMASS; ANTIOXIDANTS; EXTRACTION; CAPACITY; PIGMENTS; YEASTS;

D O I：

10.1093/fqsafe/fyy004

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

beta-Carotene belongs to a group of more than 600 compounds, jointly called as carotenoids. It has numerous biological functions in the human body and because human is not able to synthesize any of them, it is necessary to supply these valuable compounds with food or pharmaceuticals. Rising, therefore, market demand stimulates the development of its diverse production methods. Originally beta-carotene was recovered from plants by physicochemical extraction and mainly from carrots. Nowadays beta-carotene is mainly produced through chemical synthesis. But quite recently biotechnology makes a great approach toward beta-carotene production as bioactive compounds of natural origin reveal higher bioaccessibility and higher consumer trust on market.

引用

页码：69 / 74

页数：6

共 75 条

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