Research Progress on Carotenoids Compositions and Stability of Lycium barbarum L.
Carotenoids are a class of natural pigments with an isoprene structure. Due to its highly unsaturated structure, carotenoids are unstable in vitro and prone to isomerisation and degradation during processing and storage affected by factors such as light, heat, and oxygen. Lycium barbarum L. is rich...
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The editorial department of Science and Technology of Food Industry
2025-01-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010218 |
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| author | Bo JIN Lu LU Jia MI Lutao ZHANG Qing LUO Zhangbin CHE Siyu WANG Youlong CAO Yamei YAN |
| author_facet | Bo JIN Lu LU Jia MI Lutao ZHANG Qing LUO Zhangbin CHE Siyu WANG Youlong CAO Yamei YAN |
| author_sort | Bo JIN |
| collection | DOAJ |
| description | Carotenoids are a class of natural pigments with an isoprene structure. Due to its highly unsaturated structure, carotenoids are unstable in vitro and prone to isomerisation and degradation during processing and storage affected by factors such as light, heat, and oxygen. Lycium barbarum L. is rich in carotenoids, mainly zeaxanthin ester, which differs from carotenoids found in common fruits and vegetables. Therefore, it is of great significance to understand the stability of carotenoids of Lycium barbarum L. to promote the comprehensive utilization of colored food matrix. This paper briefly reviews the carotenoids compositions of Lycium barbarum L., focusing on the effects of processing methods (drying, mechanical crushing, fermentation, etc.), food antioxidants (vitamin C, citric acid, vitamin E) and environmental factors (light, storage temperature, oxygen, etc.) on the stability of Lycium barbarum L. carotenoids. The degradation pathways and products of carotenoids during processing and storage in Lycium barbarum L. are summarized. Carotenoids are enriched by preparation of liposomes, microcapsules and nano-emulsion, and the addition of food antioxidants or edible oils can delay the oxidation of pigments and improve the stability of carotenoids in Lycium barbarum L., to provide references for the efficient utilization of Lycium barbarum L. carotenoids and the development of special medical foods and health products. |
| format | Article |
| id | doaj-art-eecdc0fff961413b84fb40b18221a176 |
| institution | Kabale University |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-01-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-eecdc0fff961413b84fb40b18221a1762025-01-10T06:49:31ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-01-0146237538410.13386/j.issn1002-0306.20240102182024010218-2Research Progress on Carotenoids Compositions and Stability of Lycium barbarum L.Bo JIN0Lu LU1Jia MI2Lutao ZHANG3Qing LUO4Zhangbin CHE5Siyu WANG6Youlong CAO7Yamei YAN8National Wolfberry Engineering Technology Research Center, Institute of Wolfberry Science, Ningxia Academy of Agriculture and Forestry Sciences, Yinchuan 750002, ChinaNational Wolfberry Engineering Technology Research Center, Institute of Wolfberry Science, Ningxia Academy of Agriculture and Forestry Sciences, Yinchuan 750002, ChinaNational Wolfberry Engineering Technology Research Center, Institute of Wolfberry Science, Ningxia Academy of Agriculture and Forestry Sciences, Yinchuan 750002, ChinaNational Wolfberry Engineering Technology Research Center, Institute of Wolfberry Science, Ningxia Academy of Agriculture and Forestry Sciences, Yinchuan 750002, ChinaNational Wolfberry Engineering Technology Research Center, Institute of Wolfberry Science, Ningxia Academy of Agriculture and Forestry Sciences, Yinchuan 750002, ChinaNational Wolfberry Engineering Technology Research Center, Institute of Wolfberry Science, Ningxia Academy of Agriculture and Forestry Sciences, Yinchuan 750002, ChinaNational Wolfberry Engineering Technology Research Center, Institute of Wolfberry Science, Ningxia Academy of Agriculture and Forestry Sciences, Yinchuan 750002, ChinaNational Wolfberry Engineering Technology Research Center, Institute of Wolfberry Science, Ningxia Academy of Agriculture and Forestry Sciences, Yinchuan 750002, ChinaNational Wolfberry Engineering Technology Research Center, Institute of Wolfberry Science, Ningxia Academy of Agriculture and Forestry Sciences, Yinchuan 750002, ChinaCarotenoids are a class of natural pigments with an isoprene structure. Due to its highly unsaturated structure, carotenoids are unstable in vitro and prone to isomerisation and degradation during processing and storage affected by factors such as light, heat, and oxygen. Lycium barbarum L. is rich in carotenoids, mainly zeaxanthin ester, which differs from carotenoids found in common fruits and vegetables. Therefore, it is of great significance to understand the stability of carotenoids of Lycium barbarum L. to promote the comprehensive utilization of colored food matrix. This paper briefly reviews the carotenoids compositions of Lycium barbarum L., focusing on the effects of processing methods (drying, mechanical crushing, fermentation, etc.), food antioxidants (vitamin C, citric acid, vitamin E) and environmental factors (light, storage temperature, oxygen, etc.) on the stability of Lycium barbarum L. carotenoids. The degradation pathways and products of carotenoids during processing and storage in Lycium barbarum L. are summarized. Carotenoids are enriched by preparation of liposomes, microcapsules and nano-emulsion, and the addition of food antioxidants or edible oils can delay the oxidation of pigments and improve the stability of carotenoids in Lycium barbarum L., to provide references for the efficient utilization of Lycium barbarum L. carotenoids and the development of special medical foods and health products.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010218lycium barbarum l.carotenoidscompositionprocessing methodsstability |
| spellingShingle | Bo JIN Lu LU Jia MI Lutao ZHANG Qing LUO Zhangbin CHE Siyu WANG Youlong CAO Yamei YAN Research Progress on Carotenoids Compositions and Stability of Lycium barbarum L. Shipin gongye ke-ji lycium barbarum l. carotenoids composition processing methods stability |
| title | Research Progress on Carotenoids Compositions and Stability of Lycium barbarum L. |
| title_full | Research Progress on Carotenoids Compositions and Stability of Lycium barbarum L. |
| title_fullStr | Research Progress on Carotenoids Compositions and Stability of Lycium barbarum L. |
| title_full_unstemmed | Research Progress on Carotenoids Compositions and Stability of Lycium barbarum L. |
| title_short | Research Progress on Carotenoids Compositions and Stability of Lycium barbarum L. |
| title_sort | research progress on carotenoids compositions and stability of lycium barbarum l |
| topic | lycium barbarum l. carotenoids composition processing methods stability |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010218 |
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