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Antheraxanthin: Insights delving from biosynthesis to processing effects.

Zilong Zhao1, Jing Chen2, Yingxue Jiang1

  • 1College of Chemical Engineering, Northwest University, Xi'an 710000, China.

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Antheraxanthin, a fat-soluble carotenoid pigment, is found in plants and bacteria. Its synthesis and stability are affected by environmental factors and food processing, impacting its nutritional value.

Keywords:
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Area of Science:

  • Biochemistry
  • Plant Physiology
  • Food Science

Background:

  • Antheraxanthin is a fat-soluble carotenoid pigment with a complex chemical structure.
  • It is synthesized in plants and photosynthetic bacteria, influenced by environmental stressors.
  • Carotenoids, including antheraxanthin, possess potential pharmacological and nutraceutical benefits.

Purpose of the Study:

  • To compile information on antheraxanthin, covering its sources, biosynthesis, and chemical analysis.
  • To investigate the effects of various food processing methods and storage conditions on antheraxanthin.
  • To understand the impact of these factors on antheraxanthin's bioaccessibility and retention.

Main Methods:

  • Literature review and compilation of existing research on antheraxanthin.
  • Analysis of chemical structure and properties of antheraxanthin.
  • Evaluation of studies detailing biosynthesis pathways and influencing factors.
  • Review of research on food processing techniques (extrusion, puffing, baking) and storage effects.

Main Results:

  • Antheraxanthin's synthesis is significantly modulated by external stimuli like heat and drought.
  • Food processing and storage conditions demonstrably alter antheraxanthin's bioaccessibility and retention.
  • The chemical structure influences its stability and bioavailability.

Conclusions:

  • Antheraxanthin is a significant carotenoid with diverse biological activities.
  • Understanding environmental and processing impacts is crucial for maximizing its nutraceutical potential.
  • Further research is needed to optimize food processing for antheraxanthin retention.