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Prospects for Carnosine Applications in the Food Industry

by: GSHWORLD Time: 2025-08-22 Classify: Product News

As a naturally occurring dipeptide synthesized from β-alanine and L-histidine, carnosine offers a broad range of biological activities and an excellent safety profile, positioning it for extensive use in the food industry. Its potential can be pursued along three main trajectories: the development of functional foods, the improvement of food quality, and the design of products tailored to specific consumer groups.

Functional Foods

In the realm of functional-food innovation, carnosine can serve as a core bioactive ingredient that drives product differentiation across multiple categories.

Raw-material perspective

Carnosine is naturally abundant in beef; merely 30 g of dried beef can meet the daily requirement of a 70 kg adult. Moreover, constituents in beef suppress serum carnosinase activity, thereby prolonging carnosine’s systemic availability and providing a natural raw-material foundation for meat-based functional foods.

Enriched ingredients via feed modulation

Dietary manipulation can yield carnosine-rich raw materials. Supplementing broiler diets with 0.5–1.0 % β-alanine plus 0.3–0.5 % L-histidine elevates chicken-breast carnosine from 1 434 ± 86.3 µg g⁻¹ to 2 464.8 ± 185.6 µg g⁻¹, while simultaneously lowering TBARS values (a lipid-oxidation index) and enhancing overall antioxidant capacity. Such enriched poultry can be marketed as ready-to-eat functional products or processed into meatballs, sausages, and other prepared dishes that balance nutrition with palatability.

Enriched ingredients via feed modulation


Food-Quality Improvement

The potent antioxidant properties of carnosine can mitigate quality deterioration during storage and processing.

Meat products

Oxidation during storage darkens color and degrades flavor in meat. Carnosine chelates Cu²⁺ and Fe²⁺, curbs lipid and protein oxidation, and extends shelf life without the need for synthetic antioxidants—meeting consumer demand for “natural and safe” foods. For example, adding 0.5 % carnosine to chicken feed lowers muscle TBARS values and prolongs freshness.

Fermented foods

Carnosine’s pH-buffering capacity stabilizes acidity in fermented products such as yogurt and cured meats, minimizing pH fluctuations that can compromise texture and flavor, and thus expanding its utility in the fermented-food sector.

Targeted Product Development

Carnosine can be precisely formulated to meet the distinct needs of specific demographic groups.

Athletes

Carnosine enhances intramuscular pH buffering and delays fatigue. Incorporating it into sports drinks or energy bars—often together with β-alanine to raise muscle carnosine reserves by up to 80 %—can extend high-intensity performance windows (30 s–10 min).


Athletes


Older adults

Carnosine suppresses advanced glycation end-products (AGEs) and supports cognitive health. Grain-based products such as senior nutrition powders or breakfast cereals fortified with 1 g day⁻¹ of a carnosine/anserine blend may help decelerate cognitive decline when consumed long-term.

Diabetes patients

Carnosine improves glucose metabolism and protects renal cells, making it suitable as a functional component in specialized meal replacements or snacks that aid in chronic-disease management.

With continued progress in food-processing technology and cost control, carnosine is poised for scalable application as a multifunctional ingredient that delivers both health benefits and commercial value across functional foods, quality enhancers, and targeted nutrition products.

Reference

[1] Jukić I, Kolobarić N, Stupin A, et al. Carnosine, small but mighty—prospect of use as functional ingredient for functional food formulation[J]. Antioxidants, 2021, 10(7): 1037.

*Special note - This article is for informational purposes only and cannot replace a doctor's treatment diagnosis and advice. It should not be regarded as a recommendation or proof of efficacy of the medical products involved. If it involves disease diagnosis, treatment, and rehabilitation, please be sure to go to a professional medical institution to seek professional advice.

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by GSHWORLD

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