| Title |
The undercover colorless carotenoids phytoene and phytofluene: Importance in agro-food and health in the Green Deal era and possibilities for innovation |
| ID_Doc |
23263 |
| Authors |
Meléndez-Martínez, AJ; Mapelli-Brahm, P |
| Title |
The undercover colorless carotenoids phytoene and phytofluene: Importance in agro-food and health in the Green Deal era and possibilities for innovation |
| Year |
2021 |
| Published |
|
| DOI |
10.1016/j.tifs.2021.07.028 |
| Abstract |
Background: Phytoene (PT) and phytofluene (PTF) are rarities within carotenoids as they are colorless. Despite they have been mostly ignored in the past, there is strong evidence that they are major dietary carotenoids readily bioavailable in humans that could be involved in health-promoting biological actions. It is not surprising that they are the trendiest among the major dietary carotenoids. Scope and approach: In this review, we summarize recent insight and pinpoint sustainable approaches that can be used to innovate in the production of colorless carotenoid-rich products, in alignment with the new challenges posed by the European Union Green Deal and other international frameworks advocating for sustainability. Key findings and conclusions: The health-promoting properties of tomato, commonly associated with lycopene, could actually be due to some extent to PT and PTF. It has recently been shown that certain agronomic practices and industrial processes that favor sustainable food production can be harnessed to produce products with enhanced contents or potential bioavailability. Although colorless carotenoids are attracting increased attention they have been scarcely tapped for the development of innovative products. |
| Author Keywords |
Circular economy; Food production; Innovation; Sustainability |
| Index Keywords |
Index Keywords |
| Document Type |
Other |
| Open Access |
Open Access |
| Source |
Science Citation Index Expanded (SCI-EXPANDED) |
| EID |
WOS:000701874600004 |
| WoS Category |
Food Science & Technology |
| Research Area |
Food Science & Technology |
| PDF |
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