Abstract
Ingestion of carotenoids from foods can vary remarkably and is dependent on numerous factors, such as the composition of the food in question. What is valid for foods also holds true for carotenoid forms offered for addition to foods, beverages and nutritional supplements. Successful commercialization of carotenoids depends on appropriate forms being tailored to their intended use. The fortification of many foods and nutritional supplements requires water-dispersible delivery systems such as emulsions, micelles or hydro-colloidal suspensions. This chapter discusses in detail the various formulation technologies available. Major forms marketed nowadays are oily suspensions, oil-in-water emulsions and water-dispersible powders. Nutritional supplements contain micronutrients in dense concentrations and therefore require high-potency forms. The extent to which the composition of the form has a crucial influence on bioavailability is not easy to judge, since in many cases the formulation excipients and applied technologies are linked. Nevertheless, the fact that forms comprising the same potency of carotenoid can vary dramatically in bioavailability has been proven once more.
This is a preview of subscription content, log in via an institution.
Buying options
Tax calculation will be finalised at checkout
Purchases are for personal use only
Learn about institutional subscriptionsReferences
Knockaert, Griet; Lemmens, Lien; Van Buggenhout, Sandy; Hendricks, Marc; van Loey, Ann; Food Chemistry (2012) 60–67.
Hedrien, E.; Diaz, V.; Svanberg, U.; European Journal of Clinical Nutrition, (2002) 56 (5), 425–423.
Heaney, R. P.; The Journal of Nutrition (2001) 131 (4), 1344S–8S.
Castenmiller, J.J.M.; West, C.E.; Annual Review of Nutrition (1998) 18, 18–38.
Boon, Caitlins S.; McClements, Julian D.; Weiss, Jochen, Decker, Eric A.; Critical Review in Food Science and Nutrition (2010) 50, 515–532.
Auweter, H.; Haberkorn, H.; Heckmann, W.; Horn, D.; Lüddecke, E., Rieger, J.; Weiss, H.; Angew. Chem. Int. Ed. (1999) 38(15), 2188–2191.
Application made in Switzerland (no. 11603), Oct. 17th, 1960.
Guzey, D.; Kim, H.J.; McClements, D. J.; Food Hydrocolloids (2004) 18(6), 967–975.
Teleki, A.; Hitzfeld, A.; Eggersdorfer, M.; KONA Powder and Particle Journal (2013) 30, 144–163.
Regulation (EU) No 1169/2011 of the European Parliament and of the Council of 25 October 2011.
McClements, D. J.; Journal of Food Science (2015) 80 (7), N 1602–N 1611.
Johnson, E.; Vishwanathan, R.; Rasmussen, H. M.; Lang, J.C.; Molecular Vision (2014) 20, 1228–1242.
Boileau, T. W.; Boileau, A. C.; Erdman, J. W.; Exp. Biol. Med. (2002) 227, 914–919.
Evans, M.; Beck, M.; Elliott, J.; Etheve, S.; Roberts, R.; Schalch, W.; European Journal of Nutrition (2013) 52 (4), 1381–1391.
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2017 Springer International Publishing AG
About this chapter
Cite this chapter
Schweikert, L. (2017). The Bioavailability of Carotenoid Forms. In: Biesalski, H., Drewnowski, A., Dwyer, J., Strain, J., Weber, P., Eggersdorfer, M. (eds) Sustainable Nutrition in a Changing World. Springer, Cham. https://doi.org/10.1007/978-3-319-55942-1_22
Download citation
DOI: https://doi.org/10.1007/978-3-319-55942-1_22
Published:
Publisher Name: Springer, Cham
Print ISBN: 978-3-319-55940-7
Online ISBN: 978-3-319-55942-1
eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)