17 Carotenoids as Food Additives
439
Breithaupt, D. E., & Schwack, W. (2000). Determination of free and bound carotenoids in paprika
(Capsicum annuum L.) by LC/MS. European Food Research and Technology, 211, 52–55.
Breithaupt, D. E., & Bamedi, A. (2001). Carotenoid esters in vegetables and fruits: A screening with
emphasis on β-cryptoxanthin esters. Journal of Agriculture and Food Chemistry, 49, 2064–2070.
Breithaupt, D. E. (2004). Identification and quantification of astaxanthin esters in shrimp (Pandalus
borealis) and in a microalga (Haematococcus pluvialis) by liquid chromatography-mass spectrometry using negative ion atmospheric pressure chemical ionization. Journal of Agriculture and
Food Chemistry, 52, 3870–3875.
Breithaupt, D. E. (2007). Modern application of xanthophylls in animal feeding—A review. Trends
in Food Science & Technology, 18, 501–506.
Britton, G., Liaaen-Jensen, S., & Pfander, H. (Eds.). (2004). Carotenoids. Handbook. Basel, Boston:
Birkhäuser Verlag.
Brizio, P., Benedetto, A., Righetti, M., Prearo, M., Gasco, L., Squadrone, S., et al. (2013). Astaxanthin and canthaxanthin (xanthophyll) as supplements in rainbow trout diet: In vivo assessment
of residual levels and contributions to human health. Journal of Agriculture and Food Chemistry,
61, 10954–10959.
Brulc, L., Simonovska, B., Vovk, I., & Glavnik, V. (2013). Determination of egg yolk xanthophylls
by isocratic high-performance liquid chromatography. Journal of Chromatography A, 1318, 134–
141.
Burri, B. J., La Frano, M. R., & Zhu, C. (2016). Absorption, metabolism, and functions of βcryptoxanthin. Nutrition Reviews, 74, 69–82.
Capelli, B., Bagchi, D., & Cysewski, G. (2013). Synthetic astaxanthin is significantly inferior to
algal-based astaxanthin as an antioxidant and may not be suitable as a human nutraceutical
supplement. Nutrafoods, 12, 145–152.
Cardoso, L. A. C, Karp, S. G., Vendruscolo, F., Kanno, K. Y. F., Zoz, L. I. C., & Carvalho, J. C. (2017).
Biotechnological production of carotenoids and their applications in food and pharmaceutical
products. In D. J. Cvetkovic & G. S. Nikolic (Eds.), Carotenoids (pp. 125–141). InTech Open.
Carocho, M., Morales, P., & Ferreira, I. C. F. R. (2015). Natural food additives: Quo vadis?. Trends
in Food Science and Technology, 45, 284–295.
Chen, F., Li, H. B., Wong, R. N., Ji, B., & Jiang, Y. (2005). Isolation and purification of the bioactive
carotenoid zeaxanthin from the microalga Microcystis aeruginosa by high-speed countercurrent
chromatography. Journal of Chromatography A, 1064, 183–186.
Chen, C.-Y., Lu, I. C., Nagarajan, D., Chang, C.-H., Ng, I.-S., Lee, D. J., et al. (2018). A highly efficient two-stage cultivation strategy for lutein production using heterotrophic culture of Chlorella
sorokiniana MB-1-M12. Bioresource Technology, 253, 141–147.
Chen, D., Huang, C., & Chen, Z. (2019). A review for the pharmacological effect of lycopene in
central nervous system disorders. Biomedicine & Pharmacotherapy, 111, 791–801.
Choubert, G., & Heinrich, O. (1993). Carotenoid pigments of the green alga Haematococcus pluvialis: assay on rainbow trout, Oncorhynchus mykiss, pigmentation in comparison with synthetic
astaxanthin and canthaxanthin. Aquaculture, 112, 217–226.
Chuyen, V. H., & Eun, J.-B. (2015). Marine carotenoids: Bioactivities and potential benefits to
human health. Critical Reviews in Food Science and Nutrition, 57, 2600–2610.
Cortés, C., Torregrosa, F., Esteve, M. J., & Frígola, A. (2006). Carotenoid profile modification
during refrigerated storage in untreated and pasteurized orange juice and orange juice treated with
high-intensity pulsed electric fields. Journal of Agriculture and Food Chemistry, 54, 6247–6254.
Costa, S., Giannantonio, C., Romagnoli, C., Barone, G., Gervasoni, J., Perri, A., et al. (2015).
Lutein and zeaxanthin concentrations in formula and human milk samples from Italian mothers.
European Journal of Clinical Nutrition, 69, 531–532.
Cutzu, R., Coi, A., Rosso, F., Bardi, L., Ciani, M., Budroni, M., et al. (2013). From crude glycerol to carotenoids by using a Rhodotorula glutinis mutant. World Journal of Microbiology &
Biotechnology, 29, 1009–1017.
Damodaran, S., & Parkin, K. L. (Eds.). (2017). Fennema’s food chemistry (5th ed.). New York:
CRC Press.
439
Breithaupt, D. E., & Schwack, W. (2000). Determination of free and bound carotenoids in paprika
(Capsicum annuum L.) by LC/MS. European Food Research and Technology, 211, 52–55.
Breithaupt, D. E., & Bamedi, A. (2001). Carotenoid esters in vegetables and fruits: A screening with
emphasis on β-cryptoxanthin esters. Journal of Agriculture and Food Chemistry, 49, 2064–2070.
Breithaupt, D. E. (2004). Identification and quantification of astaxanthin esters in shrimp (Pandalus
borealis) and in a microalga (Haematococcus pluvialis) by liquid chromatography-mass spectrometry using negative ion atmospheric pressure chemical ionization. Journal of Agriculture and
Food Chemistry, 52, 3870–3875.
Breithaupt, D. E. (2007). Modern application of xanthophylls in animal feeding—A review. Trends
in Food Science & Technology, 18, 501–506.
Britton, G., Liaaen-Jensen, S., & Pfander, H. (Eds.). (2004). Carotenoids. Handbook. Basel, Boston:
Birkhäuser Verlag.
Brizio, P., Benedetto, A., Righetti, M., Prearo, M., Gasco, L., Squadrone, S., et al. (2013). Astaxanthin and canthaxanthin (xanthophyll) as supplements in rainbow trout diet: In vivo assessment
of residual levels and contributions to human health. Journal of Agriculture and Food Chemistry,
61, 10954–10959.
Brulc, L., Simonovska, B., Vovk, I., & Glavnik, V. (2013). Determination of egg yolk xanthophylls
by isocratic high-performance liquid chromatography. Journal of Chromatography A, 1318, 134–
141.
Burri, B. J., La Frano, M. R., & Zhu, C. (2016). Absorption, metabolism, and functions of βcryptoxanthin. Nutrition Reviews, 74, 69–82.
Capelli, B., Bagchi, D., & Cysewski, G. (2013). Synthetic astaxanthin is significantly inferior to
algal-based astaxanthin as an antioxidant and may not be suitable as a human nutraceutical
supplement. Nutrafoods, 12, 145–152.
Cardoso, L. A. C, Karp, S. G., Vendruscolo, F., Kanno, K. Y. F., Zoz, L. I. C., & Carvalho, J. C. (2017).
Biotechnological production of carotenoids and their applications in food and pharmaceutical
products. In D. J. Cvetkovic & G. S. Nikolic (Eds.), Carotenoids (pp. 125–141). InTech Open.
Carocho, M., Morales, P., & Ferreira, I. C. F. R. (2015). Natural food additives: Quo vadis?. Trends
in Food Science and Technology, 45, 284–295.
Chen, F., Li, H. B., Wong, R. N., Ji, B., & Jiang, Y. (2005). Isolation and purification of the bioactive
carotenoid zeaxanthin from the microalga Microcystis aeruginosa by high-speed countercurrent
chromatography. Journal of Chromatography A, 1064, 183–186.
Chen, C.-Y., Lu, I. C., Nagarajan, D., Chang, C.-H., Ng, I.-S., Lee, D. J., et al. (2018). A highly efficient two-stage cultivation strategy for lutein production using heterotrophic culture of Chlorella
sorokiniana MB-1-M12. Bioresource Technology, 253, 141–147.
Chen, D., Huang, C., & Chen, Z. (2019). A review for the pharmacological effect of lycopene in
central nervous system disorders. Biomedicine & Pharmacotherapy, 111, 791–801.
Choubert, G., & Heinrich, O. (1993). Carotenoid pigments of the green alga Haematococcus pluvialis: assay on rainbow trout, Oncorhynchus mykiss, pigmentation in comparison with synthetic
astaxanthin and canthaxanthin. Aquaculture, 112, 217–226.
Chuyen, V. H., & Eun, J.-B. (2015). Marine carotenoids: Bioactivities and potential benefits to
human health. Critical Reviews in Food Science and Nutrition, 57, 2600–2610.
Cortés, C., Torregrosa, F., Esteve, M. J., & Frígola, A. (2006). Carotenoid profile modification
during refrigerated storage in untreated and pasteurized orange juice and orange juice treated with
high-intensity pulsed electric fields. Journal of Agriculture and Food Chemistry, 54, 6247–6254.
Costa, S., Giannantonio, C., Romagnoli, C., Barone, G., Gervasoni, J., Perri, A., et al. (2015).
Lutein and zeaxanthin concentrations in formula and human milk samples from Italian mothers.
European Journal of Clinical Nutrition, 69, 531–532.
Cutzu, R., Coi, A., Rosso, F., Bardi, L., Ciani, M., Budroni, M., et al. (2013). From crude glycerol to carotenoids by using a Rhodotorula glutinis mutant. World Journal of Microbiology &
Biotechnology, 29, 1009–1017.
Damodaran, S., & Parkin, K. L. (Eds.). (2017). Fennema’s food chemistry (5th ed.). New York:
CRC Press.