INCREASING THE BIOAVAILABILITY OF CAROTENOIDS BY ENZYMATIC HYDROLYSIS OF THE CORRESPONDING FATTY ACID ESTERS

A method of increasing a fraction of free carotenoids in a source of carotenoids in which at least some of the carotenoids are fatty acid esterified carotenoids is disclosed. The method is effected by contacting th e source of carotenoids with an effective amount of an esterase under conditio ns eff...

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Bibliographische Detailangaben
Hauptverfasser:	KANNER, JOSEPH, GRANIT, RINA, LEVY, ARIEH
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	ACYCLIC OR CARBOCYCLIC COMPOUNDS BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS OR TEST PAPERS THEREFOR COMPOUNDS OF UNKNOWN CONSTITUTION CONDITION-RESPONSIVE CONTROL IN MICROBIOLOGICAL ORENZYMOLOGICAL PROCESSES ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FODDER FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIRCHEMICAL OR PHYSICAL PROPERTIES MEASURING MEASURING OR TESTING PROCESSES INVOLVING ENZYMES, NUCLEICACIDS OR MICROORGANISMS METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING ORGANIC CHEMISTRY PHYSICS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROCESSES OF PREPARING SUCH COMPOSITIONS SPIRITS TESTING THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	A method of increasing a fraction of free carotenoids in a source of carotenoids in which at least some of the carotenoids are fatty acid esterified carotenoids is disclosed. The method is effected by contacting th e source of carotenoids with an effective amount of an esterase under conditio ns effective in deesterifying the fatty acid esterified carotenoids, thereby increasing the fraction of free carotenoids in the source of carotenoids. In specific embodiments, the enzymatic reaction is carried out in the presence of cellulose degrading enzymes, or protein degrading enzymes, or protein degrading enzymes, or emulsifiers, or metal ions. The esterase can be in immobilized forms. The deesterification product mixture can be extracted wit h ethyl acetate under alkakine conditions and/or subjected to a chosmatographi c extraction in order to reduce the Vitamin E content. Method for determining the esterase efficiency in the carotenoid ester transformation are disclosed together with methods of screening for suitable esterases and methods of determining the optimal reaction conditions. In one embodiment, the composition of enzymatically deesterified red carotenoids comprises at least about 40 percent by weight capsanthin, at least 15 percent by weight zeaxanthin and capsolutein, at least about 2 percent by weight violaxanthin, at least about 1 percent by weight capsorubin, at least about 5 percent by weight beta cryptoxanthin, at least about 3 percent by weight beta carotene, and eventually about 1 percent of vitamin E. Said composition of matter has antioxidant activity. The application also relates to a method of extracting red pepper oleoresin, the method comprising: homogenizing red-pepper fruits in water into a juice; centrifuging the juice so as to obtain a pellet; mixing the pellet with ethanol and ethyl acetate; homogenizing the pellet with the ethanol and the ethyl acetate; removing dry materials; and evaporating solvents so as to obtain red pepper oleoresin.