Abstract
Carotenoids are a family of over 1100 known natural pigments synthesized by plants, algae, fungi and bacteria. Dietary intake of carotenoids is necessary for mammals as they cannot be synthesized in the body. In cows, the nature of the diet consumed strongly influences the composition of milk produced and this includes carotenoid concentration and profile. Fresh forage is the richest source of carotenoids for cows. The main carotenoids identified in forages are lutein, β-carotene, zeaxanthin and epilutein. Manipulating cow feed via carotenoid supplementation increases the carotenoid content of bovine milk. In humans, carotenoids have anti-oxidant, anti-inflammatory and provitamin A activity. Lutein is a major carotenoid in human milk and the brain tissue of adults and infants. Lutein and zeaxanthin are linked to improved eye health and cognitive function. Traditionally for humans, fruit and vegetables have been the main source of carotenoid intake. Functional foods present an opportunity to incorporate these naturally occurring compounds into milk products for added health benefits, widening the range of dietary sources of carotenoids. We offer an overview of the literature to date on carotenoid-fortified dairy products and infant formula. This review will describe and summarize the key mechanisms by which the carotenoid profile of bovine milk can be manipulated. We present findings on the origin and role of carotenoids in bovine and human milk, outline factors that impact the carotenoid content of milk, evaluate carotenoid-fortified milk products and discuss the associated challenges, such as bioaccessibility and stability.
Highlights
In mammals, milk is a biological fluid that provides the neonate with the required nutrients for development and immunological protection during the initial critical period of life
Carotenoids are released from the plant matrix and incorporated into the rumen liquid phase. This is followed by the absorption and transportation of carotenoids to peripheral tissues for metabolism, which occurs in a tissue-specific manner [72]
In bovine milk fortified with lutein via dietary supply, the effect of ultra-high-temperature (UHT) and high-temperature short-time (HTST) processing on lutein content was investigated
Summary
Milk is a biological fluid that provides the neonate with the required nutrients for development and immunological protection during the initial critical period of life. There has been increased interest in alternative dietary sources of carotenoids through the development of functional foods. The existing carotenoid content of bovine milk, in combination with its valuable composition of macro- and micronutrients, highlights the potential for a fortified dairy product. When developing a functional food product, it is important to consider consumer opinions, with current preferences for a naturally sourced and nutritionally valuable product [13]. This complements the naturally occurring nature of carotenoids and high nutritional value of milk. Carotenoids are important bioactive constituents in human milk and have been implicated in infant health and development [14]. We will examine the potential to fortify infant formula to ensure adequate carotenoid supply for the infant when mothers’ own milk may not be available
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