17 Carotenoids as Food Additives
437
neoxanthin, violaxanthin and antheraxanthin but accumulates zeaxanthin even under
normal growth conditions (low light). Under these conditions, the mutant strain is able
to produce 15-fold higher zeaxanthin content (6 mg/g dry weight) compared to the
wild type (Jin et al. 2003). Zeaxanthin is one of the major carotenoids produced by the
blue-green alga Spirulina and is rapidly converted to astaxanthin, thereby enhancing
the carapace colour of prawns, when prawns are fed with Spirulina-supplemented
diet (Liao et al. 1993). Similarly, Spirulina increases the yellowness and redness of
broiled chicken due to accumulation of zeaxanthin within the flesh (Toyomizu et al.
2001). The green alga Neospongiococcum is among FDA-approved alga strains that
are generally recognized as safe for feeding poultry to enhance yellow pigmentation
(Sajilata et al. 2008). N. excentricum can produce up to 0.65% xanthophylls (Liao
et al. 1995).
Similarly to lutein, zeaxanthin is present in significant concentrations in human
milk (Costa et al. 2015). Furthermore, zeaxanthin is one of the major components of
the macular pigment of the retina, and together with lutein perform a critical role in
the prevention of AMD (Olmedilla et al. 2001). The above two pigments may also
be protective against the age-related increase in lens density and cataract formation
(Sajilata et al. 2008).
The safety of zeaxanthin in supplements has been confirmed by the New Dietary
Ingredient Notification. The acceptable daily intake of zeaxanthin is 0–2 mg/kg body
weight (Sajilata et al. 2008).
17.3 Conclusion
Food additives have been used for flavouring, to extend shelf life, promote safety and
attract consumers for ages. The majority of carotenoids used in food, healthcare and
cosmetic industries are synthesized chemically, and only a smaller portion is obtained
from natural sources such as plants and algae. Currently, however, the demand for
products with natural ingredients is growing. Extracting carotenoids from cultivated
algae may provide an alternative source of natural carotenoids (Cardoso et al. 2017;
Sathasivam and Ki 2018).
Microalgae present a rich source of biologically valuable compounds such as
vitamins, proteins, polysaccharides, fatty acids, minerals, photosynthetic pigments
(carotenoids, chlorophylls), enzymes and fibre (Mimouni et al. 2012; Matos et al.
2017; Sathasivam and Ki 2018). Consumption of microalgae can provide health benefits, due to their antioxidant, anti-inflammatory, anti-mutagenic and anti-microbial
properties (Matos et al. 2017).
Natural compounds are 2–10 times more expensive than synthetic ones and are
often not very convenient or easy-to-handle stock commodities. Microalgae constitute a very promising platform for the production of high-value molecules, including
natural carotenoids (Gateau et al. 2017).
437
neoxanthin, violaxanthin and antheraxanthin but accumulates zeaxanthin even under
normal growth conditions (low light). Under these conditions, the mutant strain is able
to produce 15-fold higher zeaxanthin content (6 mg/g dry weight) compared to the
wild type (Jin et al. 2003). Zeaxanthin is one of the major carotenoids produced by the
blue-green alga Spirulina and is rapidly converted to astaxanthin, thereby enhancing
the carapace colour of prawns, when prawns are fed with Spirulina-supplemented
diet (Liao et al. 1993). Similarly, Spirulina increases the yellowness and redness of
broiled chicken due to accumulation of zeaxanthin within the flesh (Toyomizu et al.
2001). The green alga Neospongiococcum is among FDA-approved alga strains that
are generally recognized as safe for feeding poultry to enhance yellow pigmentation
(Sajilata et al. 2008). N. excentricum can produce up to 0.65% xanthophylls (Liao
et al. 1995).
Similarly to lutein, zeaxanthin is present in significant concentrations in human
milk (Costa et al. 2015). Furthermore, zeaxanthin is one of the major components of
the macular pigment of the retina, and together with lutein perform a critical role in
the prevention of AMD (Olmedilla et al. 2001). The above two pigments may also
be protective against the age-related increase in lens density and cataract formation
(Sajilata et al. 2008).
The safety of zeaxanthin in supplements has been confirmed by the New Dietary
Ingredient Notification. The acceptable daily intake of zeaxanthin is 0–2 mg/kg body
weight (Sajilata et al. 2008).
17.3 Conclusion
Food additives have been used for flavouring, to extend shelf life, promote safety and
attract consumers for ages. The majority of carotenoids used in food, healthcare and
cosmetic industries are synthesized chemically, and only a smaller portion is obtained
from natural sources such as plants and algae. Currently, however, the demand for
products with natural ingredients is growing. Extracting carotenoids from cultivated
algae may provide an alternative source of natural carotenoids (Cardoso et al. 2017;
Sathasivam and Ki 2018).
Microalgae present a rich source of biologically valuable compounds such as
vitamins, proteins, polysaccharides, fatty acids, minerals, photosynthetic pigments
(carotenoids, chlorophylls), enzymes and fibre (Mimouni et al. 2012; Matos et al.
2017; Sathasivam and Ki 2018). Consumption of microalgae can provide health benefits, due to their antioxidant, anti-inflammatory, anti-mutagenic and anti-microbial
properties (Matos et al. 2017).
Natural compounds are 2–10 times more expensive than synthetic ones and are
often not very convenient or easy-to-handle stock commodities. Microalgae constitute a very promising platform for the production of high-value molecules, including
natural carotenoids (Gateau et al. 2017).