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Technological Aspects of β-Carotene Production

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Abstract

β-carotene is the main source of pro-vitamin A and is widely used as a food colorant, with a global market estimated to surpass USD 280 million in 2015. The majority of the β-carotene commercialized in the world is obtained by chemical synthesis from β-ionone. Alternatively, the production of β-carotene can be reached on a biotechnological basis, using filamentous fungi, bacteria, microalgae, and yeasts as producers, or even by extraction from vegetable sources, such as oil palm (Elaeis guineensis) and buriti (Mauritia vinifera). The present review is focused on the current technologies for β-carotene production and presents an overview of new tendencies regarding the carotenoids extraction from microbial and vegetal feedstocks, as well as processes for their concentration.

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  1. School of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil

    Bernardo Dias Ribeiro, Daniel Weingart Barreto & Maria Alice Zarur Coelho

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  1. Bernardo Dias Ribeiro
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  2. Daniel Weingart Barreto
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Ribeiro, B.D., Barreto, D.W. & Coelho, M.A.Z. Technological Aspects of β-Carotene Production. Food Bioprocess Technol 4, 693–701 (2011). https://doi.org/10.1007/s11947-011-0545-3

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