Carotenoids: Trends and Advances (類胡蘿蔔素：趨勢與進展)

類胡蘿蔔素是自然界中最重要的生物活性化合物之一。由於其廣泛的化學和生物特性，類胡蘿蔔素已被應用於食品、化妝品和製藥行業。目前，類胡蘿蔔素的工業用途主要來自化學合成，但更環保的生物技術工程方法正在受到關注。公眾也逐漸意識到類胡蘿蔔素的治療和健康益處，使其在消費者中越來越受歡迎。

《類胡蘿蔔素：趨勢與進展》專注於食品、植物、微生物和昆蟲中類胡蘿蔔素的生物合成的最新進展，以及其健康益處和治療用途。該書重點介紹了先進的生產技術和技術，包括生物技術工程方法和農業方法。最近針對類胡蘿蔔素的生物可及性和生物利用度的研究也有詳細介紹。通過包埋和生物強化來保護類胡蘿蔔素的生物活性是主要焦點，並廣泛涵蓋了綠色工藝。該文本為各相關行業的研究人員提供了全面的更新，幫助他們了解類胡蘿蔔素的最新進展。

Prof. Dr. Renan Campos Chisté, holds a degree in Agroindustrial Technology with a specialization in Food Technology from the State University of Pará (UEPA) (2007), a Master's Degree in Food Science and Technology from the Federal University of Pará (UFPA) (2008), and a Ph.D. in Food Science from the State University of Campinas (UNICAMP) (2011). During his scientific career in Food Science and Technology, he has worked on topics related to the characterization of the technological and bioactive potential of raw materials from Brazilian biodiversity, mainly from the Amazon biome. Since his post-doctoral work at UNICAMP (2011-2012) and at the Faculty of Pharmacy of the University of Porto (Portugal) (2012-2013), he has been working on research projects on the antioxidant properties of bioactive compounds extracted from plants available in the Brazilian biomes, focusing on the inhibition of the oxidizing effect of reactive oxygen species (ROS) and nitrogen species (RNS) of interest for food and health. From January/2016 to March/2024, he was part of the faculty of the Faculty of Food Engineering (FEA) of UFPA, serving as Vice Coordinator of the Postgraduate Program in Food Science and Technology (PPGCTA/UFPA) (2018-2019 and 2020-2021 biennia), becoming Coordinator of PPGCTA/UFPA in the 2022-2023 biennium. In April 2024, he was reassigned to the Federal University of Minas Gerais (UFMG), where he is currently a Professor at the Department of Food at the School of Pharmacy (FAFAR). He also conducts research related to the study of extraction processes via green chemistry and the application of bioactive compounds with antioxidant and colorant properties in food formulations, in addition to the development of methods for the recovery, isolation, quantification, and identification of bioactive compounds by LC-MS. In addition, he actively contributes to the scientific community as an Associate Editor of the Journal of Food Composition and Analysis (Elsevier), as a member of the Editorial Board of Heliyon (Elsevier), as a reviewer of high-impact journals in the food field, as an ad hoc advisor to funding agencies in Brazil, and as a member of the Board of former Affiliate Members of the Brazilian Academy of Sciences (ABC) (linked by appointment for the period 2019-2023).

Prof. Dr. Eloisa Helena de Aguiar Andrade, holds a degree in Pharmacy from the Federal University of Pará (1980), a degree in Biochemistry from the Federal University of Pará (1982), a Master's degree in Chemistry of Natural Products from the Federal University of Pará (1992), and a Ph.D. in Chemistry from the Federal University of Pará (2008). She is currently Full Researcher II of the Botany Coordination of the Museu Paraense Emílio Goeldi, in charge of the Adolpho Ducke Multiuser Laboratory (LAD); Associate Professor I of the Faculty of Chemistry of the Federal University of Pará. Professor of the Postgraduate Programs in Chemistry, UFPA, PPG in Biological Sciences - Tropical Botany, UFRA / MPEG, and Postgraduate Program in Biodiversity Biotechnology - Bionorte Network. Coordinator of the Pará State Hub of the Postgraduate Program in Biodiversity and Biotechnology (PPGBIONORTE-PA) of the Bionorte Network (2016-2020, 2022-2024). Author of more than 500 scientific contributions, including articles, event presentations, book chapters, and books. She has experience in the field of chemistry, with an emphasis on natural products chemistry, working mainly on the following topics: gas chromatography, gas chromatography/mass spectrometry in volatile and fixed (derivatized) chemical constituents, etc.

Prof. Dr. Mozaniel Santana de Oliveira, holds a Bachelor's degree in Chemistry from the Federal University of Pará (UFPA) and graduated in 2014. He also has a Master's degree and a Ph.D. in Food Science and Technology from the same institution, obtained in 2016 and 2018, respectively. His academic production includes 96 international articles, 9 international books, 48 chapters of international books, and 62 conference abstracts. His experience covers several areas, including natural products chemistry, food science, and technology, prospecting methods for bioactive molecules, natural products biotechnology, and allelopathy. In addition, Dr. Oliveira is a permanent professor of the Postgraduate Program in Biological Sciences, with a focus on Tropical Botany, at the Federal Rural University of the Amazon (UFRA)/Emílio Goeldi Museum of Pará (MPEG), and is also a collaborating professor of the Postgraduate Programs in Food Science and Technology and Pharmaceutical Sciences at UFPA. Previously, he was an ambassador for Bentham Science Publishers and an academic mentor for Web of Science. His contribution also extends to peer review, having reviewed more than 440 articles for 70 international journals. In addition, Dr. Oliveira has served as an editorial board member of Future Integrative Medicine, Plos One, The Natural Products Journal, International Journal of Food Science, Advances in Pharmacological and Pharmaceutical Sciences, Open Chemistry, Frontiers in Pharmacology, Frontiers in Plant Science, Frontiers in Nutrition, Evidence-Based Complementary and Alternative Medicine, Molecules, Journal of Food Quality, Bentham Science Publishers, Intechopen, and Plant Basel editing more than 270 scientific articles. Dr. Oliveira has an H-index of 21 in Web of Science, an H-index of 20 in Scopus, and an H-index of 27 in Google Scholar. He is currently a postdoctoral fellow in the Graduate Program in Biological Sciences, with a focus on Tropical Botany, at the Federal Rural University of the Amazon/Emílio Goeldi Museum of Pará (UFRA/MPEG).

教授雷南·坎波斯·基斯特（Prof. Dr. Renan Campos Chisté）擁有巴拉州立大學（State University of Pará, UEPA）農業工業技術學位，專攻食品技術（2007年），巴拉聯邦大學（Federal University of Pará, UFPA）食品科學與技術碩士學位（2008年），以及坎皮納斯州立大學（State University of Campinas, UNICAMP）食品科學博士學位（2011年）。在其食品科學與技術的科學生涯中，他專注於巴西生物多樣性原材料的技術性和生物活性潛力的特徵化，主要來自亞馬遜生態系統。自2011年至2012年在UNICAMP的博士後研究及2012年至2013年在葡萄牙波爾圖大學藥學院的工作以來，他一直從事有關從巴西生態系統中提取的植物生物活性化合物的抗氧化特性研究，重點研究反應性氧物種（ROS）和氮物種（RNS）對食品和健康的氧化作用的抑制。從2016年1月到2024年3月，他是巴拉聯邦大學食品工程學院（FEA）的教職員，擔任食品科學與技術研究所（PPGCTA/UFPA）研究生課程的副協調員（2018-2019及2020-2021學年），並在2022-2023學年成為PPGCTA/UFPA的協調員。2024年4月，他被調任至米納斯吉拉斯聯邦大學（UFMG），目前擔任藥學院（FAFAR）食品系的教授。他還進行與綠色化學提取過程及生物活性化合物在食品配方中抗氧化和著色特性的應用相關的研究，並開發LC-MS技術以回收、分離、定量和鑑定生物活性化合物。此外，他作為《食品成分與分析期刊》（Journal of Food Composition and Analysis, Elsevier）的副編輯，活躍於科學社群，並擔任Heliyon（Elsevier）編輯委員會成員，為食品領域的高影響力期刊擔任審稿人，作為巴西資助機構的臨時顧問，以及巴西科學院（ABC）前附屬成員委員會成員（任期2019-2023）。

教授艾洛伊莎·海蓮娜·阿圭亞爾·安德拉德（Prof. Dr. Eloisa Helena de Aguiar Andrade）擁有巴拉聯邦大學的藥學學位（1980年）、生物化學學位（1982年）、天然產品化學碩士學位（1992年）及化學博士學位（2008年）。她目前是巴拉州埃米利奧·戈爾迪博物館植物學協調部的全職研究員II，負責阿道夫·杜克多多用實驗室（LAD）；同時也是巴拉聯邦大學化學系的副教授。她是巴拉聯邦大學化學研究生課程、UFRA/MPEG熱帶植物學生物科學研究生課程及生物多樣性生物技術研究生課程（Bionorte Network）的教授。她還擔任生物多樣性與生物技術研究生課程（PPGBIONORTE-PA）巴拉州中心的協調員（2016-2020，2022-2024）。她是500多篇科學貢獻的作者，包括文章、會議報告、書籍章節和書籍。她在化學領域擁有經驗，專注於天然產品化學，主要研究主題包括氣相色譜、氣相色譜/質譜在揮發性和固定（衍生化）化學成分中的應用等。

教授莫扎尼爾·桑塔納·德·奧利維拉（Prof. Dr. Mozaniel Santana de Oliveira）擁有巴拉聯邦大學（UFPA）的化學學士學位，於2014年畢業。他還在同一機構獲得食品科學與技術碩士學位和博士學位，分別於2016年和2018年取得。