Carotenoid pigment

Flour Bleaching Agents and Bread Improvers. Freshly milled flour contains carotenoid pigments that cause the flour to have a yellow color. In addition, when the flour is made into dough the product is sticky and unmanageable. As the flour ages, a natural process takes place which turns the flour white and improves its baking qualities. Because the natural process takes quite a bit of time, additives are used to speed up the process. 

Com endosperm oil—A reddish brown Hquid composed chiefly of glycerides, fatty acids, sitosterols, and carotenoid pigments obtained by isopropyl alcohol and hexane extraction from the gluten fraction of yellow com grain. 

Fig. 1. Carotenoid pigments -carotene (42), P-apo-8 -carotenal (44), and canthaxanthin (43) = structure (42) with ketone groups at the 4 and 4 positions.

Annatto is a colored pigment that is extracted from the Central and South American plant Bixa orellana. The color comes from the resinous outer covering of the seeds of the plant, which is composed of the carotenoid pigments bixin and norbixin and their esters. The central portion of those molecules is the same as that of the molecule beta-carotene, and the yellow-orange color of annatto comes from the same physical chemistry origins as the orange color of beta-carotene. 

The dye molecule in saffron is the carotenoid beta-gentiobiose crocetin. It is related to beta-carotene, and you can see the relationship in the center of the molecule. That center portion is the carotenoid pigment crocetin ... 

ARMSTRONG G A (1994) Eubacteria show their ttue colours genetics of carotenoid pigment biosynthesis from microbes to plants , J Bacterial, 45, 4795-802. 

ARMSTRONG G A and HEARS j E (1996) Genetics and molecular biology of carotenoid pigment biosynthesis , 7,10, 228-37. 

BARTLEY G E and SCOLNIK P A (1995) Plant carotenoids pigments for photoprotection, visual attraction, and hmnan health . Plant Cell, 7, 1027-38. 

Lichtenhaler, H.K., Chlorophylls and carotenoids pigments of photosynthetic biomembranes, Meth. EnzymoL, 148, 350, 1987. 

Kenneth, L.S., Carotenoid pigments, in Encyclopeda Of Food Scence and Technology, 2nd Ed., Vol. 1, Wiley-lnterscience, New York, 2000. 

Perez-Galvez, A. and Minguez-Mosquera, M.I., Structure-reactivity relationship in the oxidation of carotenoid pigments of the pepper Capsicum annuum L.), J. Agric. Food Chem., 49, 4864, 2001. 

Gross, J., Chlorophyll and carotenoid pigments of pigment of grapes (Vitis vinifera L.), Gartenbauwiss, 49, 180, 1984. 

Aoki, H. et al.. Carotenoid pigments in gac fruit (Momordica cochinchinensis spreng), Biosci. Biotechnol. Biochem., 66, 2479, 2002. 

Mmguez-Mosquera, M.I. and Jaren-Galan, M., Kinetics of the decolouring of carotenoid pigments, J. Sci. Food Agric., 67, 153, 1995. 

Patent Data Related to Extraction, Purification, and Formulation of Carotenoid Pigments for Food and Feed Applications... 

Colorant containing annatto and Ca caseinate as carrier mixed with water to be added directly to cheese milk yielding uniform colored cheese mass Water-dispersible beadlet of p-carotene is mixed with oil to attein composition that remains stable even in presence of polyphosphates and with antioxidant action even in absence of ascorbic acid Blending carotenoid pigment and soybean fiber (wifii tomato juice) as effective ingredient for dispersion stability... 

Transferosomes represent another system of encapsulation using ultradeformable vesicle carriers for bioactive molecules, applied until now for direct transdermal drug delivery. They are built from polar lipids and have high flexibility, and are rich in unsaturated fatty acids and carotenoid pigments." ... 

Natural pigment production for food coloration includes the entire spectrum of biotechnologies. For example, biological production of carotenoid pigments has medical implications because carotenoids are nutritive (pro-vitamin A), antioxidant, and photoprotective. Carotenoids are produced alternately in agricultural systems (plants), industrial bioreactors (bacterial and fungi), and marine systems (cyanobacteria and algae). 

The food technologist may be especially interested in the fate of the carotenoids in the seed oil. Like red palm oil, the resulting carotenoid-pigmented canola oil may be more stable due to the antioxidant properties of carotenoids and may be more attractive to consumers. Alternatively, for food security concerns, transgenic soybean or canola oils and seed meals that are genetically modified for more efficient bio-diesel production may be bio-safety marked with lipid-soluble carotenoids and water-soluble anthocyanins, respectively. Potatoes are excellent potential sources of dietary carotenoids, and over-expression of CrtB in tubers led to the accumulation of P-carotene. Potatoes normally have low levels of leaf-type carotenoids, like canola cotyledons. 

Choubert, G. and Heinrich, O., Carotenoid pigments of green alga Haematococcus pluvialis assay on rainbow trout Oncorhynchus mykiss, pigmentation in comparison with synthetic astaxanthin and canthaxanthin. Aquaculture, 112, 217, 1993. 

Mantoura, R.F.C. and Llewellyn, C.A., The rapid determination of algal chlorophyll and carotenoid pigments and their breakdown products in natural waters by reversed-phase high-performance liquid chromatography, A a/. Chim. Acta, 151, 297, 1983. 

Lee, H.S. and Castle, W.S., Seasonal changes of carotenoid pigments and color in Hamlin, Earlygold, and Budd blood orange juices, J. Agric. Food Chem., 49, 877, 2001. 

Mezadri, T., Perez-Galvez, A., and Homero-Mendez, D., Carotenoid pigments in acerola fruits (Malpighia emarginata DC.) and derived products, Eur. Food Res. Technol., 220, 63, 2005. 

---