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Article

Esterification enhances carotenoid retention during bread-making.

Journal of the science of food and agriculture - 1 May 2026

Requena-Ramírez María D, Rodríguez-Suárez Cristina, Hornero-Méndez Dámaso, Atienza Sergio G

Abstract excerpt

BACKGROUND: Carotenoids are plant-derived antioxidants that contribute to human health and represent key quality traits in wheat-based foods. However, they are highly unstable and prone to degradation during processing. Xanthophyll esterification has been identified as a natural mechanism that enhances carotenoid stability during grain storage. This study investigated carotenoid retention throughout the...

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Identifiers

PMID: 41674505
DOI: 10.1002/jsfa.70521
PMCID: PMC13067079

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026.

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