Water-soluble carotenoid: focused on natural carotenoid crocin

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2025-02-12 DOI:10.1007/s10068-025-01832-z

Yosub Lee, Chi Young Hwang, Eui-Sang Cho, Myung-Ji Seo

{"title":"Water-soluble carotenoid: focused on natural carotenoid crocin","authors":"Yosub Lee, Chi Young Hwang, Eui-Sang Cho, Myung-Ji Seo","doi":"10.1007/s10068-025-01832-z","DOIUrl":null,"url":null,"abstract":"<div><p>Carotenoids are natural isoprenoid compounds with diverse health benefits, widely used in food, cosmetics, and pharmaceuticals. However, low bioavailability and chemical instability limit their effect according to their fat-soluble property. Some strategies such as nanoencapsulation, emulsions, complexation, and glycosylation have been explored to enhance carotenoid bioavailability. In addition, there is growing interest in water-soluble carotenoids in nature. This review focuses on recent advancements in improving the water solubility of carotenoids, with special attention to naturally occurring water-soluble carotenoids like crocin. Research progress on the biosynthetic pathways of crocin derived from natural plants is summarized. In addition, heterologous production using genetic and metabolic engineering in plants and microorganisms is discussed, along with its potential applications in bio-industries. Finally, the promising pharmacological properties of crocin, including antioxidant, anti-inflammatory and anticancer effects, are presented. The sustainable production of water-soluble carotenoids through biological synthesis offers a potential for improved absorption and functionality.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 and Processing","pages":"1119 - 1138"},"PeriodicalIF":2.4000,"publicationDate":"2025-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s10068-025-01832-z","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Carotenoids are natural isoprenoid compounds with diverse health benefits, widely used in food, cosmetics, and pharmaceuticals. However, low bioavailability and chemical instability limit their effect according to their fat-soluble property. Some strategies such as nanoencapsulation, emulsions, complexation, and glycosylation have been explored to enhance carotenoid bioavailability. In addition, there is growing interest in water-soluble carotenoids in nature. This review focuses on recent advancements in improving the water solubility of carotenoids, with special attention to naturally occurring water-soluble carotenoids like crocin. Research progress on the biosynthetic pathways of crocin derived from natural plants is summarized. In addition, heterologous production using genetic and metabolic engineering in plants and microorganisms is discussed, along with its potential applications in bio-industries. Finally, the promising pharmacological properties of crocin, including antioxidant, anti-inflammatory and anticancer effects, are presented. The sustainable production of water-soluble carotenoids through biological synthesis offers a potential for improved absorption and functionality.

Abstract Image

查看原文本刊更多论文

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.