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dc.contributor.author
Cassani, Lucía Victoria  
dc.contributor.author
Marcovich, Norma Esther  
dc.contributor.author
Gomez Zavaglia, Andrea  
dc.date.available
2022-12-28T13:55:29Z  
dc.date.issued
2022-02  
dc.identifier.citation
Cassani, Lucía Victoria; Marcovich, Norma Esther; Gomez Zavaglia, Andrea; Valorization of fruit and vegetables agro-wastes for the sustainable production of carotenoid-based colorants with enhanced bioavailability; Elsevier Science; Food Research International; 152; 2-2022; 1-22  
dc.identifier.issn
0963-9969  
dc.identifier.uri
http://hdl.handle.net/11336/182697  
dc.description.abstract
Carotenoids are pigments naturally occurring in fruits and vegetables, and responsible for their yellow to red colors. They also have several bioactive properties, making them interesting alternatives to the artificial colorants commonly used in the food industry. This review compiles an updated research progress about green production of carotenoid-based colorants focusing on the benefits associated with their sustainable extraction from agro-wastes, also considering the environmental aspects associated to the processes. Taking into account the hydrophobic nature of carotenoids and their susceptibility to degradation when exposed to technological and/or storage conditions (e.g., light, heat, and oxygen), protecting strategies based on nanotechnological approaches were presented as tools to avoid degradation and thus, retain the bioactive properties. Additionally, the effect of such nanotechnological strategies on carotenoids bioaccessibility and bioavailability was reviewed and discussed. Finally, the health-related properties of carotenoids that make them promising candidates to be used not only as functional food ingredients but also in therapeutic applications and in the nutraceutical and cosmeceutical industries were also considered.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Elsevier Science  
dc.rights
info:eu-repo/semantics/restrictedAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
BIOAVAILABILITY  
dc.subject
CIRCULAR ECONOMY  
dc.subject
ECO-FRIENDLY EXTRACTION  
dc.subject
FOOD PROCESSING BY-PRODUCTS  
dc.subject
NANOTECHNOLOGY  
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NATURALLY-OCCURRING PIGMENTS  
dc.subject.classification
Otras Nanotecnología  
dc.subject.classification
Nanotecnología  
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INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Valorization of fruit and vegetables agro-wastes for the sustainable production of carotenoid-based colorants with enhanced bioavailability  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2022-09-20T17:57:33Z  
dc.journal.volume
152  
dc.journal.pagination
1-22  
dc.journal.pais
Países Bajos  
dc.journal.ciudad
Amsterdam  
dc.description.fil
Fil: Cassani, Lucía Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina  
dc.description.fil
Fil: Marcovich, Norma Esther. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina  
dc.description.fil
Fil: Gomez Zavaglia, Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina  
dc.journal.title
Food Research International  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1016/j.foodres.2021.110924  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0963996921008243