Paula Mapelli‐Brahm

Universidad de Sevilla

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Antonio J. Meléndez‐Martínez

Universidad de Sevilla

Carla M. Stinco

Universidad de Sevilla

ÁM

Ángeles Morón-Ortiz

Universidad de Sevilla

Ana M. Benítez-González

Universidad de Sevilla

Isabel M. Vicario

Universidad de Sevilla

Dolores Hernánz

Universidad de Sevilla

Antonio León-Vaz

Universidad de Huelva

Rosa León

Universidad de Huelva

Elena Coyago-Cruz

Politecnica Salesiana University

Mireia Corell

Universidad de Sevilla

Cooperative Institutions

Universidad de Sevilla

Consejo Superior de Investigaciones Científicas

University of Béjaïa

Universidad de Huelva

Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement

Inserm

Unité de recherche sur les maladies cardiovasculaires et métaboliques

Universidad de la República

Aix-Marseille Université

Nutrition, Obésité et Risque Thrombotique

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Bioaccessibility of phytoene and phytofluene is superior to other carotenoids from selected fruit and vegetable juices

Food Chemistry (2017)

Paula Mapelli‐Brahm Joana Corte‐Real Antonio J. Meléndez‐Martínez Torsten Bohn

Phytoene

10.1016/j.foodchem.2017.02.074

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Citations (75)

Microbial Carotenoid Synthesis Optimization in Goat Cheese Whey Using the Robust Taguchi Method: A Sustainable Approach to Help Tackle Vitamin A Deficiency

Foods (2023)

Luis Carlos Mata-Gómez Paula Mapelli‐Brahm Antonio J. Meléndez‐Martínez Alejandro Méndez‐Zavala Lourdes Morales‐Oyervides

The work describes the carotenoid synthesis process by Rhodotorula glutinis P4M422 using an agro-industrial waste as the substrate, seeking a biorefinery platform approach for waste utilization to produce high-value molecules. A culture medium based on goat milk whey (GMW) was optimized via the Taguchi method (L9 array). Four factors (ethanol, carbon and nitrogen source, and pH) were evaluated at three levels. The carbon and nitrogen composition were the factors dominating the process performance. Optimized conditions were validated (Urea, 0.3% w/v; pH, 4.5; ethanol, 10% v/v; glucose, 6.0%), and the carotenoid production (4075 µg/L) was almost 200% higher than when using the un-optimized process (2058 µg/L). Provitamin A carotenoids torulene, β–carotene, and γ–carotene (different proportions) were produced under all conditions. The hydrolyzed goat milk whey showed promising expectations as a low-cost source for carotenoid production by Rhodotorula glutinis P4M422. The results are important for the innovative sustainable production of carotenoid-rich matrices for different purposes (nutrition, health promotion, color) and industries (foods, nutricosmetics, nutraceuticals, feeds), notably to help to combat vitamin A deficiency.

Nutraceutical

Rhodotorula

10.3390/foods12030658

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Citations (9)

Phytoene and Phytoene-Rich Microalgae Extracts Extend Lifespan in C. elegans and Protect against Amyloid-β Toxicity in an Alzheimer’s Disease Model

Antioxidants (2024)

Ángeles Morón-Ortiz Antonis A. Karamalegkos Paula Mapelli‐Brahm Marina Ezcurra Antonio J. Meléndez‐Martínez

Phytoene is a colourless carotenoid widely available from dietary sources and a precursor for the synthesis of other carotenoids. Although present at high concentrations across different tissues, phytoene is largely viewed as not having physiological activity. Here, we utilize the model organism

Phytoene

Amyloid (mycology)

10.3390/antiox13080931

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Citations (1)

Assessment of Food Sources and the Intake of the Colourless Carotenoids Phytoene and Phytofluene in Spain

Nutrients (2021)

Begoña Olmedilla‐Alonso Ana M. Benítez-González Rocío Estévez-Santiago Paula Mapelli‐Brahm Carla M. Stinco

Phytoene (PT) and phytofluene (PTF), colorless carotenoids, have largely been ignored in food science studies, food technology, and nutrition. However, they are present in commonly consumed foods and may have health-promotion effects and possible uses as cosmetics. The goal of this study is to assess the most important food sources of PT and PTF and their dietary intakes in a representative sample of the adult Spanish population. A total of 62 food samples were analyzed (58 fruit and vegetables; seven items with different varieties/color) and carotenoid data of four foods (three fruits and one processed food) were compiled. PT concentration was higher than that of PTF in all the foods analyzed. The highest PT content was found in carrot, apricot, commercial tomato juice, and orange (7.3, 2.8, 2.0, and 1.1 mg/100 g, respectively). The highest PTF level was detected in carrots, commercial tomato sauce and canned tomato, apricot, and orange juice (1.7, 1.2, 1.0, 0.6, and 0.04 mg/100 g, respectively). The daily intakes of PT and PTF were 1.89 and 0.47 mg/person/day, respectively. The major contributors to the dietary intake of PT (98%) and PTF (73%) were: carrot, tomato, orange/orange juice, apricot, and watermelon. PT and PTF are mainly supplied by vegetables (81% and 69%, respectively). Considering the color of the edible part of the foods analyzed (fruit, vegetables, sauces, and beverages), the major contributor to the daily intake of PT and PTF (about 98%) were of red/orange color.

Phytoene

Orange juice

10.3390/nu13124436

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Citations (25)

Microalgae, Seaweeds and Aquatic Bacteria, Archaea, and Yeasts: Sources of Carotenoids with Potential Antioxidant and Anti-Inflammatory Health-Promoting Actions in the Sustainability Era

Marine Drugs (2023)

Paula Mapelli‐Brahm Patricia Gómez‐Villegas Mariana Gonda Antonio León-Vaz Rosa León

Carotenoids are a large group of health-promoting compounds used in many industrial sectors, such as foods, feeds, pharmaceuticals, cosmetics, nutraceuticals, and colorants. Considering the global population growth and environmental challenges, it is essential to find new sustainable sources of carotenoids beyond those obtained from agriculture. This review focuses on the potential use of marine archaea, bacteria, algae, and yeast as biological factories of carotenoids. A wide variety of carotenoids, including novel ones, were identified in these organisms. The role of carotenoids in marine organisms and their potential health-promoting actions have also been discussed. Marine organisms have a great capacity to synthesize a wide variety of carotenoids, which can be obtained in a renewable manner without depleting natural resources. Thus, it is concluded that they represent a key sustainable source of carotenoids that could help Europe achieve its Green Deal and Recovery Plan. Additionally, the lack of standards, clinical studies, and toxicity analysis reduces the use of marine organisms as sources of traditional and novel carotenoids. Therefore, further research on the processing of marine organisms, the biosynthetic pathways, extraction procedures, and examination of their content is needed to increase carotenoid productivity, document their safety, and decrease costs for their industrial implementation.

Nutraceutical

10.3390/md21060340

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Citations (39)

Analysis of Carotenoids and Tocopherols in Plant Matrices and Assessment of Their In Vitro Antioxidant Capacity

Methods in molecular biology (2014)

Antonio J. Meléndez‐Martínez Carla M. Stinco Paula Mapelli‐Brahm Isabel M. Vicario

10.1007/978-1-4939-0606-2_6

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Citations (11)

A comprehensive review on carotenoids in foods and feeds: status quo, applications, patents, and research needs

Critical Reviews in Food Science and Nutrition (2021)

Antonio J. Meléndez‐Martínez Anamarija Mandić Filippos Bantis Volker Böhm Grethe Iren A. Borge

Carotenoids are isoprenoids widely distributed in foods that have been always part of the diet of humans. Unlike the other so-called food bioactives, some carotenoids can be converted into retinoids exhibiting vitamin A activity, which is essential for humans. Furthermore, they are much more versatile as they are relevant in foods not only as sources of vitamin A, but also as natural pigments, antioxidants, and health-promoting compounds. Lately, they are also attracting interest in the context of nutricosmetics, as they have been shown to provide cosmetic benefits when ingested in appropriate amounts. In this work, resulting from the collaborative work of participants of the COST Action European network to advance carotenoid research and applications in agro-food and health (EUROCAROTEN, www.eurocaroten.eu, https://www.cost.eu/actions/CA15136/#tabs|Name:overview) research on carotenoids in foods and feeds is thoroughly reviewed covering aspects such as analysis, carotenoid food sources, carotenoid databases, effect of processing and storage conditions, new trends in carotenoid extraction, daily intakes, use as human, and feed additives are addressed. Furthermore, classical and recent patents regarding the obtaining and formulation of carotenoids for several purposes are pinpointed and briefly discussed. Lastly, emerging research lines as well as research needs are highlighted.

Health Benefits

10.1080/10408398.2020.1867959

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Citations (198)

The colourless carotenoids phytoene and phytofluene: From dietary sources to their usefulness for the functional foods and nutricosmetics industries

Journal of Food Composition and Analysis (2018)

Antonio J. Meléndez‐Martínez Paula Mapelli‐Brahm Carla M. Stinco

Phytoene

Functional food

Health Benefits

10.1016/j.jfca.2018.01.002

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Citations (79)