17 Carotenoids as Food Additives
443
Lin, J.-H., Lee, D.-J., & Cahng, J.-S. (2015a). Lutein in specific marigold flowers and microalgae.
Journal of the Taiwan Institute of Chemical Engineers, 49, 90–94.
Lin, J.-H., Lee, D.-J., & Cahng, J.-S. (2015b). Lutein production from biomass: Marigold flowers
versus microalgae. Bioresource Technology, 184, 421–428.
Liu, X., McClements, D. J., Cao, Y., & Xiao, H. (2016). Chemical and physical stabilityof
astaxanthin-enriched emulsion-based delivery systems. Food Biophysics, 11, 302–310.
Liu, X., & Osawa, T. (2007). Cis astaxanthin and especially 9-cis astaxanthin exhibits a higher
antioxidant activity in vitro compared to the all-trans-isomer. Biochemical and Biophysical
Research Communications, 357, 187–193.
Llopis, S., Rodrigo, M. J., González, N., Genovés, S., Zacarías, L., Ramón, D., & Martorell, P.
(2019). β-Cryptoxanthin reduces body fat and increases oxidative stress response in Caenorhabditis elegans Model. Nutrients, 11, 232. Epub.
Lorenz, R. T., & Cysewski, G. R. (2000). Commercial potential for Haematococcus microalgae as
a natural source of astaxanthin. Trends in Biotechnology, 18, 160–167.
Ma, G., Zhang, L., Iida, K., Madono, Y., Yungyuen, W., Yahata, M., et al. (2017). Identification and
quantitative analysis of β-cryptoxanthin and β-citraurin esters in Satsuma mandarin fruit during
the ripening process. Food Chemistry, 234, 356–364.
Maga. (1994). Food additive toxicology (1st ed.). CRC Press.
Maiani, G., Castón, M. J., Catasta, G., Toti, E., Cambrodón, I. G., Bysted, A., et al. (2009).
Carotenoids: actual knowledge on food sources, intakes, stability and bioavailability and their
protective role in humans. Molecular Nutrition & Food Research, 53, S194–S218.
Mangels, A. R., Holden, J. M., Beecher, G. R., Forman, M. R., & Lanza, E. (1993). Carotenoid
content of fruits and vegetables: An evaluation of analytic data. Journal of the American Dietetic
Association, 93, 284–296.
Mann, V., Harker, M., Pecker, I., & Hirschberg, J. (2000). Metabolic engineering of astaxanthin
production in tobacco flowers. Nature Biotechnology, 18, 888–892.
Martins, F. C. O. L., Sentaninb, M. A., & De Souza, D. (2019). Analytical methods in food additives
determination: Compounds with functional applications. Food Chemistry, 272, 732–750.
Matos, J., Cardoso, C., Bandarra, N. M., & Afonso, C. (2017). Microalgae as a healthy ingredient
for functional food: A review. Food & Function, 8, 2672–2685.
Mckeown, G., & Mark, F. (1962). The composition of oil soluble annatto food colour. Journal
Association Agriculture Chemistry, 45, 761–766.
Mendes-Pinto, M. M., LaFountain, A. M., Stoddard, M. C., Prum, R. O., Frank, H. A., & Robert,
B. (2012). Variation in carotenoid-protein interaction in bird feathers produces novel plumage
coloration. Journal of the Royal Society, Interface, 9, 3338–3350.
Mercadante, A. Z., Steck, A., Amaya, D. R., Britton, G., & Pfander, H. (1996). Isolation of methyl
90Z-apo-60-lycopenoate from Bixa orellana. Phytochemistry, 41, 1201–1203.
Mercadante, A. Z., Rodrigues, D. B., Petry, F. C., & Mariutti, L. R. B. (2017). Carotenoid
esters in foods—A review and practical directions on analysis and occurrence. Food Research
International, 99, 830–850.
Mimouni, V., Ulmann, L., Pasquet, V., Mathieu, M., Picot, L., Bougaran, G., et al. (2012). The
potential of microalgae for the production of bioactive molecules of pharmaceutical interest.
Current Pharmaceutical Biotechnology, 13, 2733–2750.
Molino, A., Iovine, A., Casella, P., Mehariya, S., Chianese, S., Cerbone, A., Rimauro, J., &
Musmarra, D. (2018). Microalgae characterization for consolidated and new application in human
food, animal feed and nutraceuticals. International Journal of Environmental Research and Public
Health, 15, 2436. Epub.
Moriel, D. G., Chociai, M. B., Machado, I. M. P., et al. (2005). Effect of feeding methods on the
astaxanthin production by Phaffia rhodozyma in fed-batch process. Brazilian Archives of Biology
and Technology, 48, 397–401.
Mortensen, A. (2006). Carotenoids and other pigments as natural colorants. Pure and Applied
Chemistry, 78, 1477–1491.
443
Lin, J.-H., Lee, D.-J., & Cahng, J.-S. (2015a). Lutein in specific marigold flowers and microalgae.
Journal of the Taiwan Institute of Chemical Engineers, 49, 90–94.
Lin, J.-H., Lee, D.-J., & Cahng, J.-S. (2015b). Lutein production from biomass: Marigold flowers
versus microalgae. Bioresource Technology, 184, 421–428.
Liu, X., McClements, D. J., Cao, Y., & Xiao, H. (2016). Chemical and physical stabilityof
astaxanthin-enriched emulsion-based delivery systems. Food Biophysics, 11, 302–310.
Liu, X., & Osawa, T. (2007). Cis astaxanthin and especially 9-cis astaxanthin exhibits a higher
antioxidant activity in vitro compared to the all-trans-isomer. Biochemical and Biophysical
Research Communications, 357, 187–193.
Llopis, S., Rodrigo, M. J., González, N., Genovés, S., Zacarías, L., Ramón, D., & Martorell, P.
(2019). β-Cryptoxanthin reduces body fat and increases oxidative stress response in Caenorhabditis elegans Model. Nutrients, 11, 232. Epub.
Lorenz, R. T., & Cysewski, G. R. (2000). Commercial potential for Haematococcus microalgae as
a natural source of astaxanthin. Trends in Biotechnology, 18, 160–167.
Ma, G., Zhang, L., Iida, K., Madono, Y., Yungyuen, W., Yahata, M., et al. (2017). Identification and
quantitative analysis of β-cryptoxanthin and β-citraurin esters in Satsuma mandarin fruit during
the ripening process. Food Chemistry, 234, 356–364.
Maga. (1994). Food additive toxicology (1st ed.). CRC Press.
Maiani, G., Castón, M. J., Catasta, G., Toti, E., Cambrodón, I. G., Bysted, A., et al. (2009).
Carotenoids: actual knowledge on food sources, intakes, stability and bioavailability and their
protective role in humans. Molecular Nutrition & Food Research, 53, S194–S218.
Mangels, A. R., Holden, J. M., Beecher, G. R., Forman, M. R., & Lanza, E. (1993). Carotenoid
content of fruits and vegetables: An evaluation of analytic data. Journal of the American Dietetic
Association, 93, 284–296.
Mann, V., Harker, M., Pecker, I., & Hirschberg, J. (2000). Metabolic engineering of astaxanthin
production in tobacco flowers. Nature Biotechnology, 18, 888–892.
Martins, F. C. O. L., Sentaninb, M. A., & De Souza, D. (2019). Analytical methods in food additives
determination: Compounds with functional applications. Food Chemistry, 272, 732–750.
Matos, J., Cardoso, C., Bandarra, N. M., & Afonso, C. (2017). Microalgae as a healthy ingredient
for functional food: A review. Food & Function, 8, 2672–2685.
Mckeown, G., & Mark, F. (1962). The composition of oil soluble annatto food colour. Journal
Association Agriculture Chemistry, 45, 761–766.
Mendes-Pinto, M. M., LaFountain, A. M., Stoddard, M. C., Prum, R. O., Frank, H. A., & Robert,
B. (2012). Variation in carotenoid-protein interaction in bird feathers produces novel plumage
coloration. Journal of the Royal Society, Interface, 9, 3338–3350.
Mercadante, A. Z., Steck, A., Amaya, D. R., Britton, G., & Pfander, H. (1996). Isolation of methyl
90Z-apo-60-lycopenoate from Bixa orellana. Phytochemistry, 41, 1201–1203.
Mercadante, A. Z., Rodrigues, D. B., Petry, F. C., & Mariutti, L. R. B. (2017). Carotenoid
esters in foods—A review and practical directions on analysis and occurrence. Food Research
International, 99, 830–850.
Mimouni, V., Ulmann, L., Pasquet, V., Mathieu, M., Picot, L., Bougaran, G., et al. (2012). The
potential of microalgae for the production of bioactive molecules of pharmaceutical interest.
Current Pharmaceutical Biotechnology, 13, 2733–2750.
Molino, A., Iovine, A., Casella, P., Mehariya, S., Chianese, S., Cerbone, A., Rimauro, J., &
Musmarra, D. (2018). Microalgae characterization for consolidated and new application in human
food, animal feed and nutraceuticals. International Journal of Environmental Research and Public
Health, 15, 2436. Epub.
Moriel, D. G., Chociai, M. B., Machado, I. M. P., et al. (2005). Effect of feeding methods on the
astaxanthin production by Phaffia rhodozyma in fed-batch process. Brazilian Archives of Biology
and Technology, 48, 397–401.
Mortensen, A. (2006). Carotenoids and other pigments as natural colorants. Pure and Applied
Chemistry, 78, 1477–1491.