Carotenes (beta carotene)

Carotenes are a group of pigments that are primarily found in plants and give them their distinctive red, orange and yellow colours. Carotenes are a type of carotenoid, a class of phytonutrients that play a vital role in plant health and are also important for human health. They are known for their antioxidant properties and their role as precursors to vitamin A, which is essential for vision, immune function and skin health.

Origin

Carotenes are naturally occurring compounds found in various fruits and vegetables such as carrots, sweet potatoes, spinach, kale and tomatoes. They are synthesised in plants and photosynthetic micro‑organisms. In commercial food production, carotenes can be extracted from natural sources or synthetically produced for use as colorants and nutritional supplements.

Characteristics and uses in the food industry

Carotenes are used in foods for several reasons due to their unique properties:

• Coloring: They add distinctive red, orange and yellow hues to foods.
• Antioxidant: Protects cells from damage caused by free radicals.
• Nutrient: Serves as a source of vitamin A, which is crucial for vision, immune function and skin health.
• Stability: Relatively stable when exposed to heat and light compared to other natural dyes.

Use in ultra‑processed foods

Carotenes are commonly used in ultra‑processed foods for the following purposes:

• Color enhancement: carotenes are added to enhance or restore the natural color of processed foods that may have lost color during processing. This includes products such as margarine, cheese, snacks, baked goods and beverages.
• Nutritional fortification: They are used to fortify foods with vitamin A, particularly in products targeted at populations at risk of vitamin A deficiency. This includes fortified dairy products, cereals and infant formulas.
• Marketing appeal: The distinctive colours provided by carotenes can make food products more attractive to consumers, influencing their purchasing decisions.
• Storage stability: Carotenes are relatively stable and can help maintain the colour and appearance of food products during storage and transport.

Effects on human health

Although carotenes have several health benefits, there are considerations and potential risks associated with their consumption:

• Pro‑vitamin activity: carotenes are a safe source of vitamin A because the body converts them as needed, reducing the risk of vitamin A toxicity compared to pre‑formed vitamiin A.
• Antioxidant properties: They help protect against oxidative stress and may reduce the risk of chronic diseases such as cardiovascular disease and cancer.
• Potential risks: Excessive consumption of carotenes, especially from dietary supplements, can lead to carotenemia, a condition in which the skin takes on a yellow‑orange tinge. This condition is generally harmless and reversible.
• Interactions: High doses of synthetic beta‑carotene supplements have been associated with an increased risk of lung cancer in smokers and people exposed to asbestos.
• Balance: It is important to balance carotene intake with a varied diet to ensure comprehensive nutrient intake and to avoid the potential negative effects of excessive supplementation.

Sources

1. Krinsky, N. I., & Johnson, E. J. (2005). Carotenoid actions and their relationship to health and disease. Molecular Aspects of Medicine, 26(6), 459‑516.
2. Tanumihardjo, S. A. (2013). Carotenoids and human health. Springer Science & Business Media.
3. Food and Agriculture Organization of the United Nations. (2018). carotenoids. Retrieved from FAO website.
4. Britton, G., Liaaen‑Jensen, S., & Pfander, H. (2008). Carotenoids Volume 4: Natural Functions. Birkhäuser Basel.

These references provide a comprehensive understanding of the role, benefits and considerations associated with carotenes in human health and food processing.