51
|
Antioxidant Activity and Healthy Benefits of Natural Pigments in Fruits: A Review. Int J Mol Sci 2021; 22:ijms22094945. [PMID: 34066601 PMCID: PMC8125642 DOI: 10.3390/ijms22094945] [Citation(s) in RCA: 55] [Impact Index Per Article: 18.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2021] [Revised: 05/02/2021] [Accepted: 05/03/2021] [Indexed: 12/16/2022] Open
Abstract
Natural pigments, including carotenoids, flavonoids and anthocyanidins, determine the attractive color of fruits. These natural pigments are essential secondary metabolites, which play multiple roles in the whole life cycle of plants and are characterized by powerful antioxidant activity. After decades of research and development, multiple benefits of these natural pigments to human health have been explored and recognized and have shown bright application prospects in food, medicine, cosmetics and other industries. In this paper, the research progress of natural fruit pigments in recent years was reviewed, including the structural characteristics and classification, distribution in fruits and analysis methods, biosynthetic process, antioxidant capacity and mechanism, bioaccessibility and bioavailability, and health benefits. Overall, this paper summarizes the recent advances in antioxidant activity and other biological functions of natural fruit pigments, which aims to provide guidance for future research.
Collapse
|
52
|
Altunay N, Elik A, Unal Y, Kaya S. Optimization of an ultrasound‐assisted alcohol‐based deep eutectic solvent dispersive liquid‐phase microextraction for separation and preconcentration of quercetin in wine and food samples with response surface methodology. J Sep Sci 2021; 44:1998-2005. [DOI: 10.1002/jssc.202100048] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2021] [Revised: 02/22/2021] [Accepted: 02/23/2021] [Indexed: 01/25/2023]
Affiliation(s)
- Nail Altunay
- Department of Biochemistry Faculty of Sciences, Sivas Cumhuriyet University Sivas Turkey
| | - Adil Elik
- Department of Chemistry Faculty of Sciences, Sivas Cumhuriyet University Sivas Turkey
| | - Yener Unal
- Department of Statistics Faculty of Sciences, Sivas Cumhuriyet University Sivas Turkey
| | - Savaş Kaya
- Department of Pharmacy Health Services Vocational School, Sivas Cumhuriyet University Sivas Turkey
| |
Collapse
|
53
|
Hughes NM, Connors MK, Grace MH, Lila MA, Willans BN, Wommack AJ. The same anthocyanins served four different ways: Insights into anthocyanin structure-function relationships from the wintergreen orchid, Tipularia discolor. PLANT SCIENCE : AN INTERNATIONAL JOURNAL OF EXPERIMENTAL PLANT BIOLOGY 2021; 303:110793. [PMID: 33487366 DOI: 10.1016/j.plantsci.2020.110793] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/03/2020] [Revised: 11/06/2020] [Accepted: 12/06/2020] [Indexed: 05/27/2023]
Abstract
Over 500 unique anthocyanins have been described to date, which vary in color, antioxidant, light-attenuating, and antimicrobial properties. Identification of anthocyanin chemical structure may therefore serve as an important clue to their in situ function in plants. We characterized the histological and chemical structures of anthocyanins associated with diverse leaf color patterns in the terrestrial orchid, Tipularia discolor, as a step towards understanding their ultimate function. Tipularia discolor produces a single wintergreen leaf in autumn, which is drab brown in color during expansion. Upper (adaxial) surfaces of fully-expanded leaves may be green, purple-spotted, or solid purple, while lower (abaxial) surfaces are bright magenta. Our results showed that the same three cyanidin 3,7,3'-triglucosides, in similar concentrations and proportions, accounted for coloration in each of these cases, and that different colors result from differences in histological location of anthocyanins (i.e. abaxial/adaxial epidermis, mesophyll). Anthocyanins with 3,7,3' linkage positions are rare in plants, occurring only within the orchid subfamily Epidendroideae, to which Tipularia belongs. These results are important to the discussion of anthocyanin structure-function because they serve as a reminder that 1) plants may employ the same anthocyanins in different anatomical locations to achieve a broad range of colors (and potentially adaptive functions), and 2) anthocyanin chemical structure and anatomical location are influenced by phylogenetic inertia, as well as natural selection.
Collapse
Affiliation(s)
- Nicole M Hughes
- Department of Biology, High Point University, High Point, NC, USA.
| | | | - Mary H Grace
- Plants for Human Health Institute, North Carolina State University, Kannapolis, NC, USA
| | - Mary Ann Lila
- Plants for Human Health Institute, North Carolina State University, Kannapolis, NC, USA
| | - Brooke N Willans
- Department of Biology, High Point University, High Point, NC, USA
| | - Andrew J Wommack
- Department of Chemistry, High Point University, High Point, NC, USA
| |
Collapse
|
54
|
Jurić S, Jurić M, Król-Kilińska Ż, Vlahoviček-Kahlina K, Vinceković M, Dragović-Uzelac V, Donsì F. Sources, stability, encapsulation and application of natural pigments in foods. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1837862] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Slaven Jurić
- Faculty of Agriculture, Department of Chemistry, University of Zagreb, Zagreb, Croatia
| | - Marina Jurić
- Faculty of Pharmacy and Biochemistry, Department of Pharmacognosy, University of Zagreb, Zagreb, Croatia
| | - Żaneta Król-Kilińska
- Department of Functional Food Products Development, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland
| | | | - Marko Vinceković
- Faculty of Agriculture, Department of Chemistry, University of Zagreb, Zagreb, Croatia
| | - Verica Dragović-Uzelac
- Faculty of Food Technology and Biotechnology, Department of Food Engineering, University of Zagreb, Zagreb, Croatia
| | - Francesco Donsì
- Department of Industrial Engineering, University of Salerno, Fisciano, Italy
| |
Collapse
|
55
|
Kim AN, Lee KY, Kim BG, Cha SW, Jeong EJ, Kerr WL, Choi SG. Thermal processing under oxygen-free condition of blueberry puree: Effect on anthocyanin, ascorbic acid, antioxidant activity, and enzyme activities. Food Chem 2020; 342:128345. [PMID: 33268176 DOI: 10.1016/j.foodchem.2020.128345] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2020] [Revised: 09/11/2020] [Accepted: 10/07/2020] [Indexed: 10/23/2022]
Abstract
The effect of thermal treatment of blueberry was investigated using a designed grinding and continuous packaging system under oxygen-free conditions. The grinding, packaging, and heating at 90 °C for 30 min under anaerobic condition were compared to heating under aerobic conditions, showing complete inactivation of oxidative enzymes. Heating without oxygen retained anthocyanins and ascorbic acid whereas heating in atmospheric air does not. Delphinidin glycoside was mostly influenced by oxygen deficiency during heating, followed by petunidin and malvidin glycosides. The differences in oxygen sensitivity may be closely associated with the number of hydroxylation in the B ring. The result of anthocyanin led to higher antioxidant activity and redness values of purees heated without oxygen than purees heated with oxygen. Consequently, thermal processing under oxygen-free condition can prevent oxidation of anthocyanin, resulting in higher retention of color and nutritional values of blueberry products.
Collapse
Affiliation(s)
- Ah-Na Kim
- Division of Applied Life Science, Gyeongsang National University, Jinju 52828, Republic of Korea.
| | - Kyo-Yeon Lee
- Division of Applied Life Science, Gyeongsang National University, Jinju 52828, Republic of Korea.
| | - Bo Gyeong Kim
- Division of Applied Life Science, Gyeongsang National University, Jinju 52828, Republic of Korea.
| | - Si Won Cha
- Division of Applied Life Science, Gyeongsang National University, Jinju 52828, Republic of Korea.
| | - Eun Ji Jeong
- Division of Applied Life Science, Gyeongsang National University, Jinju 52828, Republic of Korea.
| | - William L Kerr
- Department of Food Science and Technology, University of Georgia, 100 Cedar Street, Athens, GA 30602-2610, USA.
| | - Sung-Gil Choi
- Division of Applied Life Science, Gyeongsang National University, Jinju 52828, Republic of Korea; Division of Food Science and Technology (Institute of Agriculture and Life Sciences), Gyeongsang National University, Jinju 52828, Republic of Korea.
| |
Collapse
|
56
|
Abu-Thabit N, Hakeem AS, Mezghani K, Ratemi E, Elzagheid M, Umar Y, Primartomo A, Al Batty S, Azad AK, Al Anazi S, Ahmad A. Preparation of pH-Indicative and Flame-Retardant Nanocomposite Films for Smart Packaging Applications. SENSORS 2020; 20:s20195462. [PMID: 32977576 PMCID: PMC7582257 DOI: 10.3390/s20195462] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/20/2020] [Revised: 09/19/2020] [Accepted: 09/21/2020] [Indexed: 11/16/2022]
Abstract
There is an increasing demand for sustainable and safe packaging technologies to improve consumer satisfaction, reduce food loss during storage and transportation, and track the quality status of food throughout its distribution. This study reports the fabrication of colorimetric pH-indicative and flame-retardant nanocomposite films (NCFs) based on polyvinyl alcohol (PVA) and nanoclays for smart and safe food packaging applications. Tough, flexible, and transparent NCFs were obtained using 15% nanoclay loading (PVA-15) with superior properties, including low solubility/swelling in water and high thermal stability with flame-retardant behavior. The NCFs showed average mechanical properties that are comparable to commercial films for packaging applications. The color parameters were recorded at different pH values and the prepared NCFs showed distinctive colorimetric pH-responsive behavior during the transition from acidic to alkaline medium with high values for the calculated color difference (∆E ≈ 50). The prepared NCFs provided an effective way to detect the spoilage of the shrimp samples via monitoring the color change of the NCFs during the storage period. The current study proposes the prepared NCFs as renewable candidates for smart food packaging featuring colorimetric pH-sensing for monitoring food freshness as well as a safer alternative choice for applications that demand films with fire-retardant properties.
Collapse
Affiliation(s)
- Nedal Abu-Thabit
- Department of Chemical and Process Engineering Technology, Jubail Industrial College, Jubail Industrial City 31961, Saudi Arabia; (E.R.); (M.E.); (Y.U.); (S.A.B.); (A.K.A.); (S.A.A.); (A.A.)
- Correspondence: ; Tel.: +966-13-340-5400
| | - Abbas Saeed Hakeem
- Center of Excellence in Nanotechnology (CENT), King Fahd University of Petroleum and Minerals (KFUPM), Dhahran 31261, Saudi Arabia;
| | - Khaled Mezghani
- Mechanical Engineering Department, King Fahd University of Petroleum and Minerals, Dhahran 31261, Saudi Arabia;
| | - Elaref Ratemi
- Department of Chemical and Process Engineering Technology, Jubail Industrial College, Jubail Industrial City 31961, Saudi Arabia; (E.R.); (M.E.); (Y.U.); (S.A.B.); (A.K.A.); (S.A.A.); (A.A.)
| | - Mohamed Elzagheid
- Department of Chemical and Process Engineering Technology, Jubail Industrial College, Jubail Industrial City 31961, Saudi Arabia; (E.R.); (M.E.); (Y.U.); (S.A.B.); (A.K.A.); (S.A.A.); (A.A.)
| | - Yunusa Umar
- Department of Chemical and Process Engineering Technology, Jubail Industrial College, Jubail Industrial City 31961, Saudi Arabia; (E.R.); (M.E.); (Y.U.); (S.A.B.); (A.K.A.); (S.A.A.); (A.A.)
| | - Adhi Primartomo
- Department of Mechanical and Manufacturing Engineering Technology, Jubail Industrial College, Jubail Industrial City 31961, Saudi Arabia;
| | - Sirhan Al Batty
- Department of Chemical and Process Engineering Technology, Jubail Industrial College, Jubail Industrial City 31961, Saudi Arabia; (E.R.); (M.E.); (Y.U.); (S.A.B.); (A.K.A.); (S.A.A.); (A.A.)
| | - Abdul Kalam Azad
- Department of Chemical and Process Engineering Technology, Jubail Industrial College, Jubail Industrial City 31961, Saudi Arabia; (E.R.); (M.E.); (Y.U.); (S.A.B.); (A.K.A.); (S.A.A.); (A.A.)
| | - Sami Al Anazi
- Department of Chemical and Process Engineering Technology, Jubail Industrial College, Jubail Industrial City 31961, Saudi Arabia; (E.R.); (M.E.); (Y.U.); (S.A.B.); (A.K.A.); (S.A.A.); (A.A.)
| | - Ayman Ahmad
- Department of Chemical and Process Engineering Technology, Jubail Industrial College, Jubail Industrial City 31961, Saudi Arabia; (E.R.); (M.E.); (Y.U.); (S.A.B.); (A.K.A.); (S.A.A.); (A.A.)
| |
Collapse
|
57
|
Farooq S, Shah MA, Siddiqui MW, Dar BN, Mir SA, Ali A. Recent trends in extraction techniques of anthocyanins from plant materials. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00598-8] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
|
58
|
Interaction and binding mechanism of cyanidin-3-O-glucoside to ovalbumin in varying pH conditions: A spectroscopic and molecular docking study. Food Chem 2020; 320:126616. [DOI: 10.1016/j.foodchem.2020.126616] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2019] [Revised: 02/21/2020] [Accepted: 03/14/2020] [Indexed: 12/11/2022]
|
59
|
Tena N, Asuero AG. Antioxidant Capacity of Anthocyanins and other Vegetal Pigments. Antioxidants (Basel) 2020; 9:E665. [PMID: 32722520 PMCID: PMC7463642 DOI: 10.3390/antiox9080665] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2020] [Accepted: 07/23/2020] [Indexed: 01/22/2023] Open
Abstract
Anthocyanins are the largest group of phenolic pigments, being effective hydrogen donors [...].
Collapse
Affiliation(s)
| | - Agustin G. Asuero
- Department of Analytical Chemistry, Faculty of Pharmacy, The University of Seville, 41012 Seville, Spain;
| |
Collapse
|
60
|
The Impact of Dietary Supplementation of Whole Foods and Polyphenols on Atherosclerosis. Nutrients 2020; 12:nu12072069. [PMID: 32664664 PMCID: PMC7400924 DOI: 10.3390/nu12072069] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 07/01/2020] [Accepted: 07/09/2020] [Indexed: 12/16/2022] Open
Abstract
The purpose of this review is to highlight current research on the benefits of supplementation with foods with a diverse polyphenol composition, including fruits, vegetables, nuts, grains, oils, spices, and teas in blunting atherosclerosis. We searched PubMed for publications utilizing whole food or polyphenols prepared from whole foods in Apolipoprotein E (ApoE) or Low-Density Lipoprotein Receptor (LDLR) knockout mice, and identified 73 studies in which plaque was measured. The majority of the studies reported a reduction in plaque. Nine interventions showed no effect, while three using Agaricus blazei mushroom, HYJA-ri-4 rice variety, and safrole-2', 3'-oxide (SFO) increased plaque. The mechanisms by which atherosclerosis was reduced include improved lipid profile, antioxidant status, and cholesterol clearance, and reduced inflammation. Importantly, not all dietary interventions that reduce plaque showed an improvement in lipid profile. Additionally, we found that, out of 73 studies, only 9 used female mice and only 6 compared both sexes. Only one study compared the two models (LDLR vs. ApoE), showing that the treatment worked in one but not the other. Not all supplementations work in both male and female animals, suggesting that increasing the variety of foods with different polyphenol compositions may be more effective in mitigating atherosclerosis.
Collapse
|
61
|
Martins DRDS, Sanjinez‐Argandoña EJ, Ortega NDF, Garcia VADS, Oliveira VS, Cardoso CAL. Production and characterization of
Hibiscus sabdariffa
by spray dryer using different sprinkler nozzles and carrier agents. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14493] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Denise Rubinho dos Santos Martins
- Faculty of Biological and Environmental Sciences, General Biology/Bioprospecting FCBA / Federal University of Great Dourados (UFGD) Dourados Brazil
| | - Eliana Janet Sanjinez‐Argandoña
- Faculty of Biological and Environmental Sciences, General Biology/Bioprospecting FCBA / Federal University of Great Dourados (UFGD) Dourados Brazil
| | - Nailene de Freitas Ortega
- Faculty of Biological and Environmental Sciences, General Biology/Bioprospecting FCBA / Federal University of Great Dourados (UFGD) Dourados Brazil
| | - Vitor Augusto dos Santos Garcia
- Faculty of Biological and Environmental Sciences, General Biology/Bioprospecting FCBA / Federal University of Great Dourados (UFGD) Dourados Brazil
| | | | | |
Collapse
|
62
|
Deineka LA, Sidorov AN, Deineka VI, Kul’chenko YY, Blinova IP. Specific Features of the Spectrophotometric Determination of Monomeric Anthocyanins. JOURNAL OF ANALYTICAL CHEMISTRY 2020. [DOI: 10.1134/s1061934820060064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
63
|
Tena N, Martín J, Asuero AG. State of the Art of Anthocyanins: Antioxidant Activity, Sources, Bioavailability, and Therapeutic Effect in Human Health. Antioxidants (Basel) 2020; 9:E451. [PMID: 32456252 PMCID: PMC7278599 DOI: 10.3390/antiox9050451] [Citation(s) in RCA: 152] [Impact Index Per Article: 38.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Revised: 05/19/2020] [Accepted: 05/19/2020] [Indexed: 01/09/2023] Open
Abstract
The antioxidant activity of anthocyanins in food is well known. Numerous antioxidant assays have been proposed to measure the capacity of anthocyanins to prevent the oxidation process that naturally occurs. Different solvents, temperatures, and pH levels are applied in each assay, and these factors should be taken into account in order to obtain useful and reproducible results. The concentration and the structure of these compounds are directly related to their antioxidant capacity and their environment. However, the effectiveness of the anthocyanin ingestion against diseases is also influenced by its bioavailability. Novel methodologies that simulate the digestion process have been developed in order to facilitate the current knowledge of anthocyanins bioavailability. Studies highlight the potential synergy effect between parent compounds and their derivatives (metabolites, conjugated products, and microbe-generated metabolites). The aim of this review is to provide an overview of advantages and disadvantages of the most common methods to determine the antioxidant activity of anthocyanins, chemical structure, and concentration of these compounds in different edible fruits, vegetables, and plants; their bioavailability after intake; as well as the main therapeutic effect described in the scientific literature.
Collapse
Affiliation(s)
- Noelia Tena
- Departamento de Química Analítica, Facultad de Farmacia, Universidad de Sevilla, Prof. García González 2, E-41012 Sevilla, Spain;
| | - Julia Martín
- Departamento de Química Analítica, Escuela Politécnica Superior, Universidad de Sevilla, C/Virgen de África 7, E-41011 Sevilla, Spain;
| | - Agustín G. Asuero
- Departamento de Química Analítica, Facultad de Farmacia, Universidad de Sevilla, Prof. García González 2, E-41012 Sevilla, Spain;
| |
Collapse
|
64
|
Dias S, Castanheira EMS, Fortes AG, Pereira DM, Rodrigues ARO, Pereira R, Gonçalves MST. Application of Natural Pigments in Ordinary Cooked Ham. Molecules 2020; 25:E2241. [PMID: 32397593 PMCID: PMC7249085 DOI: 10.3390/molecules25092241] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Revised: 05/04/2020] [Accepted: 05/05/2020] [Indexed: 11/16/2022] Open
Abstract
The possibility of obtaining a carmine or pink color on ordinary cooked ham by applying natural dyes from three plant species, namely red radish (Raphanus sativus L.), hibiscus (Roselle sabdariffa L.) and red beetroot (Beta vulgaris L.), was investigated. The extracts were evaluated for the stability at physical-chemical parameters and subjected to cytotoxicity assays in the gastric cell line AGS Encapsulation of the extracts in soybean lecithin liposomes and maltodextrin microcapsules was performed. Lyophilized extracts before and after encapsulation in maltodextrin were applied in the formulation of ordinary cooked ham and used in a pilot scale of production. The color of cooked ham samples from different assays was evaluated visually and by colorimetry. The results suggest that the coloration of ordinary cooked ham obtained with extracts of red beetroot is very promising for future applications in this type of meat product.
Collapse
Affiliation(s)
- Sandra Dias
- Centre of Chemistry, Department of Chemistry, University of Minho, Campus of Gualtar, 4710-057 Braga, Portugal; (S.D.); (A.G.F.)
| | - Elisabete M. S. Castanheira
- Centre of Physics, Department of Physics, University of Minho, Campus of Gualtar, 4710-057 Braga, Portugal; (E.M.S.C.); (A.R.O.R.)
| | - A. Gil Fortes
- Centre of Chemistry, Department of Chemistry, University of Minho, Campus of Gualtar, 4710-057 Braga, Portugal; (S.D.); (A.G.F.)
| | - David M. Pereira
- REQUIMTE/LAQV, Laboratory of Pharmacognosy, Department of Chemistry, Faculty of Pharmacy, University of Porto, R. Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal;
| | - A. Rita O. Rodrigues
- Centre of Physics, Department of Physics, University of Minho, Campus of Gualtar, 4710-057 Braga, Portugal; (E.M.S.C.); (A.R.O.R.)
| | - Regina Pereira
- Primor Charcutaria-Prima, S.A, Avenida Santiago de Gavião, n° 1142 Gavião, 4760-003 Vila Nova de Famalicão, Portugal;
| | - M. Sameiro T. Gonçalves
- Centre of Chemistry, Department of Chemistry, University of Minho, Campus of Gualtar, 4710-057 Braga, Portugal; (S.D.); (A.G.F.)
| |
Collapse
|
65
|
Development of an easy-to-use colorimetric pH label with starch and carrot anthocyanins for milk shelf life assessment. Int J Biol Macromol 2020; 153:240-247. [PMID: 32145233 DOI: 10.1016/j.ijbiomac.2020.03.014] [Citation(s) in RCA: 56] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2019] [Revised: 03/01/2020] [Accepted: 03/02/2020] [Indexed: 12/18/2022]
Abstract
An intelligent freshness indicator was developed by immobilizing anthocyanins of black carrot (ABC) within the starch matrix (total anthocyanins content of 10 mg/100 mL) to monitor freshness/spoilage of milk. The microstructural, spectral, swelling and solubility properties as well as color stability (as a function of time, temperature and light) of the indicator at different pHs were characterized. The incorporation of ABC did not change the swelling index and water solubility. The prepared label showed visible color changes as a function of pH and excellent color stability after one month storage at different conditions. The total color difference (TCD) value of the indicator corresponded to the pH, acidity, and microbial growth of the pasteurized milk. The Pearson correlation coefficient showed a high correlation between TCD and pH (R = -0.979), while a high and positive correlation between TCD and acidity as well as TMC (R = 0.983 and 0.968, respectively) was observed. The developed label can discriminate fresh milk form the milk entered into the initial (TCD: 7.8 after 24 h) and final (TCD: 34.8 after 48 h) steps of spoilage. The fabricated label opens a new perspective to use anthocyanins-incorporated biopolymers in the milk intelligent packaging as a simple and easy-to-use freshness indicator.
Collapse
|
66
|
Jia Y, Selva C, Zhang Y, Li B, McFawn LA, Broughton S, Zhang X, Westcott S, Wang P, Tan C, Angessa T, Xu Y, Whitford R, Li C. Uncovering the evolutionary origin of blue anthocyanins in cereal grains. THE PLANT JOURNAL : FOR CELL AND MOLECULAR BIOLOGY 2020; 101:1057-1074. [PMID: 31571294 DOI: 10.1111/tpj.14557] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/24/2019] [Revised: 09/16/2019] [Accepted: 09/24/2019] [Indexed: 05/23/2023]
Abstract
Functional divergence after gene duplication plays a central role in plant evolution. Among cereals, only Hordeum vulgare (barley), Triticum aestivum (wheat) and Secale cereale (rye) accumulate delphinidin-derived (blue) anthocyanins in the aleurone layer of grains, whereas Oryza sativa (rice), Zea mays (maize) and Sorghum bicolor (sorghum) do not. The underlying genetic basis for this natural occurrence remains elusive. Here, we mapped the barley Blx1 locus involved in blue aleurone to an approximately 1.13 Mb genetic interval on chromosome 4HL, thus identifying a trigenic cluster named MbHF35 (containing HvMYB4H, HvMYC4H and HvF35H). Sequence and expression data supported the role of these genes in conferring blue-coloured (blue aleurone) grains. Synteny analyses across monocot species showed that MbHF35 has only evolved within distinct Triticeae lineages, as a result of dispersed gene duplication. Phylogeny analyses revealed a shared evolution pattern for MbHF35 in Triticeae, suggesting that these genes have co-evolved together. We also identified a Pooideae-specific flavonoid 3',5'-hydroxylase (F3'5'H) lineage, termed here Mo_F35H2, which has a higher amino acid similarity with eudicot F3'5'Hs, demonstrating a scenario of convergent evolution. Indeed, selection tests identified 13 amino acid residues in Mo_F35H2 that underwent positive selection, possibly driven by protein thermostablility selection. Furthermore, through the interrogation of barley germplasm there is evidence that HvMYB4H and HvMYC4H have undergone human selection. Collectively, our study favours blue aleurone as a recently evolved trait resulting from environmental adaptation. Our findings provide an evolutionary explanation for the absence of blue anthocyanins in other cereals and highlight the importance of gene functional divergence for plant diversity and environmental adaptation.
Collapse
Affiliation(s)
- Yong Jia
- Western Barley Genetic Alliance, Murdoch University, Murdoch, WA, 6150, Australia
- State Agricultural Biotechnology Centre (SABC), School of Veterinary and Life Sciences, Murdoch University, Murdoch, WA, 6150, Australia
| | - Caterina Selva
- School of Agriculture, Food and Wine, Adelaide University, Adelaide, SA, 5064, Australia
| | - Yujuan Zhang
- State Agricultural Biotechnology Centre (SABC), School of Veterinary and Life Sciences, Murdoch University, Murdoch, WA, 6150, Australia
| | - Bo Li
- Hubei Collaborative Innovation Centre for Grain Industry, Yangtze University, Jingzhou, Hubei, 434025, China
| | - Lee A McFawn
- Western Barley Genetic Alliance, Murdoch University, Murdoch, WA, 6150, Australia
- Department of Primary Industry and Regional Development, Government of Western Australia, South Perth, WA, 6155, Australia
| | - Sue Broughton
- Western Barley Genetic Alliance, Murdoch University, Murdoch, WA, 6150, Australia
- Department of Primary Industry and Regional Development, Government of Western Australia, South Perth, WA, 6155, Australia
| | - Xiaoqi Zhang
- Western Barley Genetic Alliance, Murdoch University, Murdoch, WA, 6150, Australia
- State Agricultural Biotechnology Centre (SABC), School of Veterinary and Life Sciences, Murdoch University, Murdoch, WA, 6150, Australia
| | - Sharon Westcott
- Western Barley Genetic Alliance, Murdoch University, Murdoch, WA, 6150, Australia
- Department of Primary Industry and Regional Development, Government of Western Australia, South Perth, WA, 6155, Australia
| | - Penghao Wang
- State Agricultural Biotechnology Centre (SABC), School of Veterinary and Life Sciences, Murdoch University, Murdoch, WA, 6150, Australia
| | - Cong Tan
- Western Barley Genetic Alliance, Murdoch University, Murdoch, WA, 6150, Australia
- State Agricultural Biotechnology Centre (SABC), School of Veterinary and Life Sciences, Murdoch University, Murdoch, WA, 6150, Australia
| | - Tefera Angessa
- Western Barley Genetic Alliance, Murdoch University, Murdoch, WA, 6150, Australia
- Department of Primary Industry and Regional Development, Government of Western Australia, South Perth, WA, 6155, Australia
| | - Yanhao Xu
- Hubei Collaborative Innovation Centre for Grain Industry, Yangtze University, Jingzhou, Hubei, 434025, China
| | - Ryan Whitford
- School of Agriculture, Food and Wine, Adelaide University, Adelaide, SA, 5064, Australia
| | - Chengdao Li
- Western Barley Genetic Alliance, Murdoch University, Murdoch, WA, 6150, Australia
- State Agricultural Biotechnology Centre (SABC), School of Veterinary and Life Sciences, Murdoch University, Murdoch, WA, 6150, Australia
- Department of Primary Industry and Regional Development, Government of Western Australia, South Perth, WA, 6155, Australia
| |
Collapse
|
67
|
Tarone AG, Cazarin CBB, Marostica Junior MR. Anthocyanins: New techniques and challenges in microencapsulation. Food Res Int 2020; 133:109092. [PMID: 32466932 DOI: 10.1016/j.foodres.2020.109092] [Citation(s) in RCA: 91] [Impact Index Per Article: 22.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2019] [Revised: 02/05/2020] [Accepted: 02/09/2020] [Indexed: 12/31/2022]
Abstract
Anthocyanins are a bioactive compound belonging to the flavonoid classthatis present in human nutrition through plant-based foods. Due to their antioxidant properties, several health benefits related to their consumption are reported in the literature. The stability of the color and the properties of anthocyanins is strongly affected by pH, solvent, temperature, and other environmental conditions. In addition, the insufficient residence time of anthocyanins in the upper digestive tract causes apartialabsorption, which needs to be improved. These factshave led researchers to investigate new forms of processing that provide minimal degradation. Microencapsulation is a promising possibility to stabilize anthocyanin extracts and allow their addition to food products in a more stable form. The microcapsules can still provide a prolonged gastrointestinal retention time caused by the improvement of the bioadhesive properties in the mucus covering the intestinal epithelium. Although there are efficient and emerging techniques, anthocyanins microencapsulation is still a challenge for the food industry. The purpose of this work is to provide an overview of anthocyanins structure, absorptionand protection, and to show the main conventional and emerging microencapsulation methods and their pros and cons.
Collapse
Affiliation(s)
- Adriana Gadioli Tarone
- School of Food Engineering, University of Campinas - UNICAMP, 13083-862 Campinas, SP, Brazil
| | | | | |
Collapse
|
68
|
Microbiological Advances in Bioactives from High Altitude. MICROBIOLOGICAL ADVANCEMENTS FOR HIGHER ALTITUDE AGRO-ECOSYSTEMS & SUSTAINABILITY 2020. [DOI: 10.1007/978-981-15-1902-4_17] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
|
69
|
Nunes LP, Ferrari CC, Ito D, Souza EDCG, Germer SPM. Drum drying process of jabuticaba pulp using corn starch as an additive. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2020. [DOI: 10.1590/1981-6723.16619] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract Jabuticaba is a fruit native to Brazil, appreciated for its flavor and is also very nutritious, but it is a seasonal fruit and highly perishable. Therefore, drying is a good alternative for its conservation. The purpose of this work was to use drum drying to obtain jabuticaba flakes using corn starch as the main carrier agent. The sorption isotherm of the flakes at 25 °C was also studied, as well as the determination of the critical storage condition and the estimation of product shelf life through the permeability of different packages to the water vapor using mathematical models. The drum drying conditions were: temperature of 144 °C; residence time of 18 seconds; addition of 20% (dry basis) of corn starch and 0.5% (d.b.) of glyceryl monostearate. The final product was analyzed with respect to its physicochemical and technological properties. The sorption isotherm of the flakes was determined at 25 °C, using the gravimetric method with saturated solutions (0.11 ≤ aw ≤ 0.84). After the process, the flakes presented good retention of anthocyanins and total phenolic compounds, besides a high antioxidant activity. The water solubility of the product was around 70% and the hygroscopicity was approximately 24%. The equilibrium experimental points of the isotherm were better adjusted by the GAB model, with a monolayer moisture value of 12.74% (w.b) and a critical aw of 0.432.
Collapse
|
70
|
Guimarães M, Pérez-Gregorio M, Mateus N, de Freitas V, Galinha CF, Crespo JG, Portugal CA, Cruz L. An efficient method for anthocyanins lipophilization based on enzyme retention in membrane systems. Food Chem 2019; 300:125167. [DOI: 10.1016/j.foodchem.2019.125167] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2019] [Revised: 06/17/2019] [Accepted: 07/09/2019] [Indexed: 12/13/2022]
|
71
|
Yu R, Chen L, Xin X. Comparative assessment of chemical compositions, antioxidant and antimicrobial activity in ten berries grown in China. FLAVOUR FRAG J 2019. [DOI: 10.1002/ffj.3553] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Ran Yu
- College of Bioengineering Beijing Polytechnic Beijing PR China
| | - Liang Chen
- College of Bioengineering Beijing Polytechnic Beijing PR China
| | - Xiulan Xin
- College of Bioengineering Beijing Polytechnic Beijing PR China
| |
Collapse
|
72
|
|
73
|
Sangsefidi ZS, Hosseinzadeh M, Ranjbar AM, Akhondi-Meybodi M, Fallahzadeh H, Mozaffari-Khosravi H. The effect of total anthocyanin-base standardized (Cornus mas L.) fruit extract on liver function, tumor necrosis factor α, malondealdehyde, and adiponectin in patients with non-alcoholic fatty liver: a study protocol for a double-blind randomized clinical trial. Nutr J 2019; 18:39. [PMID: 31324181 PMCID: PMC6642510 DOI: 10.1186/s12937-019-0465-z] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2019] [Accepted: 07/08/2019] [Indexed: 12/25/2022] Open
Abstract
Background Nonalcoholic fatty liver disease (NAFLD) is one of the most common chronic liver diseases worldwide. Evidence showed that anthocyanins might have effects on NAFLD. Protective effects of Cornelian cherry (Cornus mas L.) extract, as an anthocyanins-rich source, on liver were reported in animal studies. However, very few clinical trials were conducted in this regard. Thus, the aim of this research will be to evaluate the effect of supplementation with total anthocyanin-base standardized cornelian cherry fruit extract on liver function (Serum levels of Alanine aminotransferase (ALT), Aspartate aminotransferase (AST), cytokeratin-18 fragment M30 (CK-18 M30), as well as steatosis and fibrosis of liver), tumor necrosis factor α (TNF-α), malondealdehyde (MDA), and adiponectin in patients with NAFLD. Methods In a double-blind randomized clinical trial, 80 NAFLD patients will be studied. The patients will be randomly assigned into two groups. The intervention group will receive the cornelian cherry extract, containing 320 mg.d− 1 anthocyanins, per day for 12 weeks. The control group will also take the placebo daily for 12 weeks. Liver function (Serum levels of AST, ALT and CK-18 M30; steatosis and fibrosis of liver), serum levels of TNF-α, MDA, and adiponectin will be measured at the baseline and the end of trial for both groups and their results will be compared. Discussion Considering evidences about the useful impacts of anthocyanins on NAFLD, the effects of supplementation with cornelian cherry extract will be investigated on the important variables related to NAFLD. Trial registration Iranian Registry of Clinical Trials (IRCT20180419039359N1).
Collapse
Affiliation(s)
- Zohreh Sadat Sangsefidi
- Nutrition and Food Security Research Center, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.,Department of Nutrition, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Mahdieh Hosseinzadeh
- Nutrition and Food Security Research Center, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.,Department of Nutrition, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Ali Mohammad Ranjbar
- Department of Pharmacognosy, Faculty of Pharmacy, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.,Herbal Medicine Center, Faculty of Pharmacy, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Mohsen Akhondi-Meybodi
- Gastroentrology Department, Shahid Sadoughi Hospital, Faculty of Medicine, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Hossein Fallahzadeh
- Research Center of Prevention and Epidemiology of Non-Communicable Disease, Departments of biostatistics and Epidemiology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Hassan Mozaffari-Khosravi
- Nutrition and Food Security Research Center, Shahid Sadoughi University of Medical Sciences, Yazd, Iran. .,Department of Nutrition, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.
| |
Collapse
|
74
|
Martín J, Asuero AG. High hydrostatic pressure for recovery of anthocyanins: effects, performance, and applications. SEPARATION & PURIFICATION REVIEWS 2019. [DOI: 10.1080/15422119.2019.1632897] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Julia Martín
- Department of Analytical Chemistry. Escuela Politécnica Superior. University of Seville, 41011, Seville, Spain
| | - Agustin G. Asuero
- Department of Analytical Chemistry. Faculty of Pharmacy. University of Seville, 41012, Seville, Spain
| |
Collapse
|
75
|
Levy R, Okun Z, Shpigelman A. The Influence of Chemical Structure and the Presence of Ascorbic Acid on Anthocyanins Stability and Spectral Properties in Purified Model Systems. Foods 2019; 8:E207. [PMID: 31212863 PMCID: PMC6617505 DOI: 10.3390/foods8060207] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2019] [Revised: 06/07/2019] [Accepted: 06/10/2019] [Indexed: 11/16/2022] Open
Abstract
The loss of color pigment is an important quality factor of food products. This work aimed to systematically study, in purified model systems, the influence of anthocyanins' structure (by increasing the size of the conjugated sugar) and the presence of ascorbic acid on their stability and spectral properties during storage at two pH levels relevant to medium and high acid foods (6.5 and 4.5, respectively). Anthocyanins (cyanidin (Cy), cyanidin 3-O-β-glucoside (Cy3G) and cyanidin 3-O-β-rutinoside (Cy3R)) displayed first-order degradation rates, presenting higher stability in acidic medium and enhanced stability with increasing size of conjugated sugar. The addition of ascorbic acid resulted in significantly enhanced degradation. Changes in ultra violet visible (UV-VIS) spectral properties presented a decrease in typical color intensity and pointed towards formation of degradation products. Identification and kinetics of formation for cyanidin degradation products were obtained by high performance liquid chromatography system-mass spectrometry (HPLC-MS).
Collapse
Affiliation(s)
- Rachel Levy
- Faculty of Biotechnology & Food Engineering, Russell Berrie Nanotechnology Institute, Technion, Israel Institute of Technology, Haifa 3200003, Israel.
| | - Zoya Okun
- Faculty of Biotechnology & Food Engineering, Russell Berrie Nanotechnology Institute, Technion, Israel Institute of Technology, Haifa 3200003, Israel.
| | - Avi Shpigelman
- Faculty of Biotechnology & Food Engineering, Russell Berrie Nanotechnology Institute, Technion, Israel Institute of Technology, Haifa 3200003, Israel.
| |
Collapse
|
76
|
Chen BH, Stephen Inbaraj B. Nanoemulsion and Nanoliposome Based Strategies for Improving Anthocyanin Stability and Bioavailability. Nutrients 2019; 11:E1052. [PMID: 31083417 PMCID: PMC6566753 DOI: 10.3390/nu11051052] [Citation(s) in RCA: 94] [Impact Index Per Article: 18.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2019] [Revised: 04/30/2019] [Accepted: 05/06/2019] [Indexed: 12/31/2022] Open
Abstract
BACKGROUND Anthocyanins, a flavonoid class of water-soluble pigments, are reported to possess several biological activities, including antioxidant, anti-inflammatory, and anti-cancer. However, anthocyanins are highly susceptible to degradation in high pH, light, heat, and oxygen during processing and storage. Conventional microencapsulation techniques fail to provide stability to anthocyanins under physiological environments mainly because of their large particle size as well as low zeta potential and encapsulation efficiency. METHODS Nanotechnology provides novel strategies for preparing nanoformulations to enhance the physicochemical stability of anthocyanins. Nanoemulsion and nanoliposome are the two most commonly used nanosystems in pharmaceutical and food-related fields. In this review, an overview of various nanoemulsion and nanoliposome systems reported recently for enhancing stability, bioavailability, and bioactivity of anthocyanins is presented. RESULTS Anthocyanin nanoemulsions with different oil, water, surfactant, and cosurfactant ratios were prepared from extracts of mangosteen peel, purple sweet potato, cranberry, red cabbage, blueberry, jaboticaba peel, and acai berry and evaluated for their antioxidant activity, enhancement of physicochemical stability, topical skin application, and urinary tract infection. Likewise, unilamellar and multilamellar nanoliposomes were prepared using different types and levels of lecithin without or with cholesterol from anthocyanin standards and extracts of Hibiscus sabdariffa, mulberry, elderberry, black carrot, and pistachio green hull for the evaluation of physicochemical and oxidative stability, in vitro bioaccessibility, and melanogenic activity, as well as protective effects against diabetes mellitus and cataract. CONCLUSION This review provides an insight into the current nanotechnology updates on enhancement of anthocyanin stability and biological activity.
Collapse
Affiliation(s)
- Bing-Huei Chen
- Department of Food Science, Fu Jen Catholic University, New Taipei City 242, Taiwan.
| | | |
Collapse
|
77
|
Unravelling the scientific research on grape and wine phenolic compounds: a bibliometric study. Scientometrics 2019. [DOI: 10.1007/s11192-019-03029-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
78
|
Wine Lees as a Source of Antioxidant Compounds. Antioxidants (Basel) 2019; 8:antiox8020045. [PMID: 30781536 PMCID: PMC6406673 DOI: 10.3390/antiox8020045] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2019] [Revised: 02/06/2019] [Accepted: 02/12/2019] [Indexed: 12/20/2022] Open
Abstract
The winemaking industry produces large amount of byproducts, including grape pomace, stalks, and lees. Wine lees are a natural source of phenolic compounds, which have important antioxidant and biological properties. Due to the high quantities produced worldwide, this byproduct can be an ideal raw material for obtaining phenolic compounds that could be of interest in the food and pharmaceutical industries. In this mini review, the main characteristics of wine lees as well as their phenolic composition and antioxidant activity have been summarized from the information in the literature.
Collapse
|
79
|
Tian L, Tan Y, Chen G, Wang G, Sun J, Ou S, Chen W, Bai W. Metabolism of anthocyanins and consequent effects on the gut microbiota. Crit Rev Food Sci Nutr 2018; 59:982-991. [PMID: 30595029 DOI: 10.1080/10408398.2018.1533517] [Citation(s) in RCA: 122] [Impact Index Per Article: 20.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Anthocyanins are natural water-soluble polyphenols present in fruits and vegetables. Health-promoting effects attributed to anthocyanins are mainly associated with oxidative stress inhibition and gut microbiota modulation. Dietary anthocyanins undergo a complex metabolism after ingestion and interact with endogenous and microbial enzymes, leading to the production of a large number of circulating and excreted anthocyanin metabolites and catabolic products. To date, the bioavailability and health benefits of anthocyanins have been widely documented. Although there are several papers that illustrated the metabolism of anthocyanins, the effects of dietary anthocyanins on the modulation of the gut microbial ecology and on the growth of certain microbial species are still poorly understood. The present paper summarizes the recent data on the absorption of anthocyanins in the upper gastrointestine and the metabolism of anthocyanins by gut microbiota. The modulatory effects of anthocyanins from different sources on gut microbiota are also discussed.
Collapse
Affiliation(s)
- Lingmin Tian
- a Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection , Jinan University , Guangzhou , China
| | - Yisha Tan
- a Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection , Jinan University , Guangzhou , China
| | - Guowei Chen
- a Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection , Jinan University , Guangzhou , China
| | - Gang Wang
- b Department of Neurosurgery , Nanfang Hospital Southern Medical University , Guangzhou , China
| | - Jianxia Sun
- c School of Chemical Engineering and Light Industry , Guangdong University of Technology , Guangzhou , China
| | - Shiyi Ou
- a Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection , Jinan University , Guangzhou , China
| | - Wei Chen
- d State Key Laboratory of Food Science and Technology School of Food Science and Technology , Jiangnan University , Wuxi , China
| | - Weibin Bai
- a Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection , Jinan University , Guangzhou , China
| |
Collapse
|
80
|
Casanova F, Chapeau AL, Hamon P, de Carvalho AF, Croguennec T, Bouhallab S. pH- and ionic strength-dependent interaction between cyanidin-3-O-glucoside and sodium caseinate. Food Chem 2018; 267:52-59. [DOI: 10.1016/j.foodchem.2017.06.081] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2017] [Revised: 06/10/2017] [Accepted: 06/13/2017] [Indexed: 01/29/2023]
|
81
|
Effect of purified anthocyanins or anthocyanin-rich extracts on C-reactive protein levels: a systematic review and meta-analysis of randomised clinical trials. Br J Nutr 2018; 120:1406-1414. [PMID: 30375293 DOI: 10.1017/s0007114518002957] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
As the results of clinical trials are inconsistent, we conducted this research to assess the effect of purified anthocyanins or anthocyanin-rich extract supplementation on C-reactive protein (CRP) levels. We searched several databases to identify and extract data on characteristics, methods and outcomes of the eligible randomised controlled trials (RCT). A random-effects model, weighted mean difference (WMD) and 95 % CI were applied for data analysis. To investigate the effects of the study quality score or design on our results, we performed the same analysis by excluding the studies of Karlsen et al., with the lowest quality score, and Hassellund et al., with a cross-over design. Meta-analysis showed that anthocyanins had no significant impact on CRP levels (WMD=0·018; 95 % CI -0·44, 0·47; P=0·94). Although the effect of anthocyanins was independent of supplementation duration (slope: 0·01; 95 % CI -0·002, 0·03; P=0·08), their effect depended on the dose of anthocyanins (slope: 0·001; 95 % CI 0·0007, 0·002; P<0·001). However, no significant relationship was found between the anthocyanin dosage and CRP levels after excluding the studies of Karlsen et al. and Hassellund et al. Finally, anthocyanins had no effect on CRP levels regarding healthy participants, patients and types of anthocyanins. Although changes in CRP concentrations had no association with trial duration, a significant relationship was found between anthocyanin dosage and CRP level. No significant result was observed between the anthocyanin dosage and CRP levels after excluding the mentioned studies. Further well-designed RCT are needed to validate these findings.
Collapse
|
82
|
Effect of Thermosonication on the Bioaccessibility of Antioxidant Compounds and the Microbiological, Physicochemical, and Nutritional Quality of an Anthocyanin-Enriched Tomato Juice. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2191-5] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|
83
|
Sarkar B, Vyas P, Haque I, Mukhopadhyay K. A rapid UPLC method for simultaneous separation and detection of anthocyanidins from Ocimum, Hibiscus and Syzygium species and estimation of their antioxidant activity. J LIQ CHROMATOGR R T 2018. [DOI: 10.1080/10826076.2018.1506932] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Biswatrish Sarkar
- Department of Pharmaceutical Sciences & Technology, Birla Institute of Technology, Mesra, Ranchi, India
| | - Pritesh Vyas
- Department of Bioengineering, Birla Institute of Technology, Mesra, Ranchi, India
| | - Inamul Haque
- Department of Bioengineering, Birla Institute of Technology, Mesra, Ranchi, India
| | - Kunal Mukhopadhyay
- Department of Bioengineering, Birla Institute of Technology, Mesra, Ranchi, India
| |
Collapse
|
84
|
Li J, Zong J, Chen J, Wang Y, Li D, Li L, Wang J, Guo H, Liu J. De novo assembly and comparative transcriptome analysis reveals genes potentially involved in tissue-color changes in centipedegrass (Eremochloa ophiuroides [Munro] Hack.). PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2018; 130:345-355. [PMID: 30053740 DOI: 10.1016/j.plaphy.2018.06.032] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/04/2018] [Revised: 06/05/2018] [Accepted: 06/22/2018] [Indexed: 06/08/2023]
Abstract
Turf color is the most important characteristics of visual quality for a turfgrass species with high ornamental value and wide application prospects. Centipedegrass is a well-adapted warm-season turfgrass species in tropical, subtropical and temperate regions, possessing many outstanding properties including uniform green color. However, quite a few centipedegrass accessions or cultivars produce stolons and spike tissues with red-purple color, thereby decreasing their aesthetic value. A research focus in centipedegrass is to develop high-quality cultivars with uniform green color. To explore the major genes associated with the color changes in certain organs/tissues contributes to understand the molecular mechanisms of the same tissues having different phenotypic characteristics. In the present study, two phenotypically distinct centipedegrass accessions, E092 being a wild-type (WT) with red-purple stolons and spike tissues and E092-1 being a mutant (MT) with uniform green stolons and spike tissues, were used. Using the Illumina sequencing platform, approximately 401.7 million high-quality paired-end reads were obtained. After de novo assembly and quantitative assessment, 352,513 transcript sequences corresponding to 293,033 unigenes were generated with an average length of 735 bp. A total of 145,032 (49.49%) unigenes were annotated by alignment with public protein databases. Of these unigenes, 329 differentially expressed genes (DEGs) were identified between WT and MT stolons, with 156 up-regulated and 173 down-regulated; and 829 DEGs were detected between WT and MT spike tissues, including 497 up-regulated and 332 down-regulated. The expression profile of 10 randomly selected DEGs was confirmed with RT-qPCR. Candidate genes involved in the flavonoid biosynthesis were identified showing significant transcript changes between WT and MT organs/tissues. And transcript abundances of these flavonoid biosynthetic pathway-related genes were positively correlated with the accumulation of total anthocyanin in respective organs/tissues. This assembled transcriptome of centipedegrass can be served as a global description of expressed genes of above-ground organs/tissues and provide more molecular resources for future functional characterization analysis of genomics in warm-season turfgrass. Identified genes related to centipedegrass organ/tissue changes will contribute to molecular improvement of turf quality through genetic manipulation.
Collapse
Affiliation(s)
- Jianjian Li
- Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing Botanical Garden, Mem. Sun Yat-Sen, Nanjing 210014, Jiangsu, PR China
| | - Junqin Zong
- Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing Botanical Garden, Mem. Sun Yat-Sen, Nanjing 210014, Jiangsu, PR China
| | - Jingbo Chen
- Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing Botanical Garden, Mem. Sun Yat-Sen, Nanjing 210014, Jiangsu, PR China
| | - Yi Wang
- Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing Botanical Garden, Mem. Sun Yat-Sen, Nanjing 210014, Jiangsu, PR China
| | - Dandan Li
- Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing Botanical Garden, Mem. Sun Yat-Sen, Nanjing 210014, Jiangsu, PR China
| | - Ling Li
- Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing Botanical Garden, Mem. Sun Yat-Sen, Nanjing 210014, Jiangsu, PR China
| | - Jingjing Wang
- Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing Botanical Garden, Mem. Sun Yat-Sen, Nanjing 210014, Jiangsu, PR China
| | - Hailin Guo
- Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing Botanical Garden, Mem. Sun Yat-Sen, Nanjing 210014, Jiangsu, PR China
| | - Jianxiu Liu
- Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing Botanical Garden, Mem. Sun Yat-Sen, Nanjing 210014, Jiangsu, PR China.
| |
Collapse
|
85
|
Synergistic Bathochromic and Hyperchromic Shifts of Anthocyanin Spectra Observed Following Complexation with Iron Salts and Chondroitin Sulfate. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2055-z] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
86
|
Martín J, Díaz-Montaña EJ, Asuero AG. Recovery of Anthocyanins Using Membrane Technologies: A Review. Crit Rev Anal Chem 2018; 48:143-175. [PMID: 29185791 DOI: 10.1080/10408347.2017.1411249] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Anthocyanins are naturally occurring polyphenolic compounds and give many flowers, fruits and vegetable their orange, red, purple and blue colors. Besides their color attributes, anthocyanins have received much attention in recent years due to the growing evidence of their antioxidant capacity and health benefits on humans. However, these compounds usually occur in low concentrations in mixtures of complex matrices, and therefore large-scale harvesting is needed to obtain sufficient amounts for their practical usage. Effective fractionation or separation technologies are therefore essential for the screening and production of these bioactive compounds. In this context, membrane technologies have become popular due to their operational simplicity, the capacity to achieve good simultaneous separation/pre-concentration and matrix reduction with lower temperature and lower operating cost in comparison to other sample preparation methods. Membrane fractionation is based on the molecular or particle sizes (pressure-driven processes), on their charge (electrically driven processes) or are dependent on both size and charge. Other non-pressure-driven membrane processes (osmotic pressure and vapor pressure-driven) have been developed in recent years and employed as alternatives for the separation or fractionation of bioactive compounds at ambient conditions without product deterioration. These technologies are applied either individually or in combination as an integrated membrane system to meet the different requirements for the separation of bioactive compounds. The first section of this review examines the basic principles of membrane processes, including the different types of membranes, their structure, morphology and geometry. The most frequently used techniques are also discussed. Last, the specific application of these technologies for the separation, purification and concentration of phenolic compounds, with special emphasis on anthocyanins, are also provided.
Collapse
Affiliation(s)
- Julia Martín
- a Department of Analytical Chemistry , Escuela Politécnica Superior, University of Seville , Seville , Spain
| | | | - Agustin G Asuero
- b Department of Analytical Chemistry, Faculty of Pharmacy , University of Seville , Seville , Spain
| |
Collapse
|
87
|
Ongkowijoyo P, Luna-Vital DA, Gonzalez de Mejia E. Extraction techniques and analysis of anthocyanins from food sources by mass spectrometry: An update. Food Chem 2018; 250:113-126. [PMID: 29412900 DOI: 10.1016/j.foodchem.2018.01.055] [Citation(s) in RCA: 82] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2017] [Revised: 01/04/2018] [Accepted: 01/06/2018] [Indexed: 12/21/2022]
Abstract
This article reviews recent developments in methods of sample preparation and analytical methodologies for the quantification of anthocyanins and their extraction from food sources. Various methods for sample extraction and purification are highlighted and evaluated. The use of UV-diode array, along with improved liquid chromatography (LC) and mass spectrometry (MS) and/or the combination of both methods have facilitated the identification of analytes. The use of one-dimensional and two-dimensional HPLC has significantly improved resolution with a shorter amount of time. Other LC × LC combinations to improve orthogonality are also discussed. The most efficient anthocyanin extraction method from food sources is pressurized liquid extraction. Moreover, electrospray ionization (ESI) and MS2/time-of-flight are currently the most popular instruments used for identification of anthocyanins; being positive mode of ESI the most widely used procedure for anthocyanin identification. Several databases for mass spectrometry polyphenol identification have been described for reference.
Collapse
Affiliation(s)
- Paulina Ongkowijoyo
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, IL 61801, United States; School of Chemical Sciences, University of Illinois at Urbana-Champaign, IL 61801, United States
| | - Diego A Luna-Vital
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, IL 61801, United States
| | - Elvira Gonzalez de Mejia
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, IL 61801, United States.
| |
Collapse
|
88
|
QUINA FRANKH, BASTOS ERICKL. Chemistry Inspired by the Colors of Fruits, Flowers and Wine. ACTA ACUST UNITED AC 2018; 90:681-695. [DOI: 10.1590/0001-3765201820170492] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2017] [Accepted: 08/25/2017] [Indexed: 11/22/2022]
|
89
|
Karaaslan NM, Yaman M. Anthocyanin profile of strawberry fruit as affected by extraction conditions. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1368548] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- Nagihan M. Karaaslan
- Munzur University, Faculty of Engineering, Department of Chemical Engineering, Tunceli, Turkey
| | - Mehmet Yaman
- Firat University, Faculty of Sciences, Department of Chemistry, Elazig, Turkey
| |
Collapse
|
90
|
Leong HY, Show PL, Lim MH, Ooi CW, Ling TC. Natural red pigments from plants and their health benefits: A review. FOOD REVIEWS INTERNATIONAL 2017. [DOI: 10.1080/87559129.2017.1326935] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Hui Yi Leong
- Bioseparation Research Group, Department of Chemical and Environmental Engineering, Faculty of Engineering, University of Nottingham Malaysia Campus, Semenyih, Selangor Darul Ehsan, Malaysia
| | - Pau Loke Show
- Bioseparation Research Group, Department of Chemical and Environmental Engineering, Faculty of Engineering, University of Nottingham Malaysia Campus, Semenyih, Selangor Darul Ehsan, Malaysia
| | - Miang Hoong Lim
- Crops For the Future, Semenyih, Selangor Darul Ehsan, Malaysia
| | - Chien Wei Ooi
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Bandar Sunway, Selangor Darul Ehsan, Malaysia
| | - Tau Chuan Ling
- Faculty of Science, Institute of Biological Sciences, University of Malaya, Kuala Lumpur, Malaysia
| |
Collapse
|
91
|
Aleixandre-Tudo JL, Buica A, Nieuwoudt H, Aleixandre JL, du Toit W. Spectrophotometric Analysis of Phenolic Compounds in Grapes and Wines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:4009-4026. [PMID: 28475326 DOI: 10.1021/acs.jafc.7b01724] [Citation(s) in RCA: 69] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/22/2023]
Abstract
Phenolic compounds are of crucial importance for red wine color and mouthfeel attributes. A large number of enzymatic and chemical reactions involving phenolic compounds take place during winemaking and aging. Despite the large number of published analytical methods for phenolic analyses, the values obtained may vary considerably. In addition, the existing scientific knowledge needs to be updated, but also critically evaluated and simplified for newcomers and wine industry partners. The most used and widely cited spectrophotometric methods for grape and wine phenolic analysis were identified through a bibliometric search using the Science Citation Index-Expanded (SCIE) database accessed through the Web of Science (WOS) platform from Thompson Reuters. The selection of spectrophotometry was based on its ease of use as a routine analytical technique. On the basis of the number of citations, as well as the advantages and disadvantages reported, the modified Somers assay appears as a multistep, simple, and robust procedure that provides a good estimation of the state of the anthocyanins equilibria. Precipitation methods for total tannin levels have also been identified as preferred protocols for these types of compounds. Good reported correlations between methods (methylcellulose precipitable vs bovine serum albumin) and between these and perceived red wine astringency, in combination with the adaptation to high-throughput format, make them suitable for routine analysis. The bovine serum albumin tannin assay also allows for the estimation of the anthocyanins content with the measurement of small and large polymeric pigments. Finally, the measurement of wine color using the CIELab space approach is also suggested as the protocol of choice as it provides good insight into the wine's color properties.
Collapse
Affiliation(s)
- Jose Luis Aleixandre-Tudo
- Departamento de Tecnologia de Alimentos, Universidad Politecnica de Valencia , Camino de Vera s/n, 46022 Valencia, Spain
| | | | | | - Jose Luis Aleixandre
- Departamento de Tecnologia de Alimentos, Universidad Politecnica de Valencia , Camino de Vera s/n, 46022 Valencia, Spain
| | | |
Collapse
|
92
|
Lucci P, Saurina J, Núñez O. Trends in LC-MS and LC-HRMS analysis and characterization of polyphenols in food. Trends Analyt Chem 2017. [DOI: 10.1016/j.trac.2016.12.006] [Citation(s) in RCA: 138] [Impact Index Per Article: 19.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
|
93
|
Mojica L, Berhow M, Gonzalez de Mejia E. Black bean anthocyanin-rich extracts as food colorants: Physicochemical stability and antidiabetes potential. Food Chem 2017; 229:628-639. [PMID: 28372224 DOI: 10.1016/j.foodchem.2017.02.124] [Citation(s) in RCA: 91] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2016] [Revised: 02/22/2017] [Accepted: 02/25/2017] [Indexed: 01/06/2023]
Abstract
Black beans contain anthocyanins that could be used as colorants in foods with associated health benefits. The objective was to optimize anthocyanins extraction from black bean coats and evaluate their physicochemical stability and antidiabetes potential. Optimal extraction conditions were 24% ethanol, 1:40 solid-to-liquid ratio and 29°C (P<0.0001). Three anthocyanins were identified by MS ions, delphinidin-3-O-glucoside (465.1m/z), petunidin-3-O-glucoside (479.1m/z) and malvidin-3-O-glucoside (493.1m/z). A total of 32mg of anthocyanins were quantified per gram of dry extract. Bean anthocyanins were stable at pH 2.5 and low-temperature 4°C (89.6%), with an extrapolated half-life of 277days. Anthocyanin-rich extracts inhibited α-glucosidase (37.8%), α-amylase (35.6%), dipeptidyl peptidase-IV (34.4%), reactive oxygen species (81.6%), and decreased glucose uptake. Black bean coats are a good source of anthocyanins and other phenolics with the potential to be used as natural-source food colorants with exceptional antidiabetes potential.
Collapse
Affiliation(s)
- Luis Mojica
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, IL 61801, United States; Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A. C., CIATEJ, 44270 Guadalajara, Mexico
| | - Mark Berhow
- United States Department of Agriculture, Agricultural Research Service, 1815 North University Street, Peoria, IL 61604, United States
| | - Elvira Gonzalez de Mejia
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, IL 61801, United States.
| |
Collapse
|
94
|
Yousuf B, Gul K, Wani AA, Singh P. Health Benefits of Anthocyanins and Their Encapsulation for Potential Use in Food Systems: A Review. Crit Rev Food Sci Nutr 2017; 56:2223-30. [PMID: 25745811 DOI: 10.1080/10408398.2013.805316] [Citation(s) in RCA: 210] [Impact Index Per Article: 30.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Anthocyanins are one of the six subgroups of large and widespread group of plant constituents known as flavonoids. These are responsible for the bright and attractive orange, red, purple, and blue colors of most fruits, vegetables, flowers and some cereal grains. More than 600 structurally distinct anthocyanins have been identified in nature. Earlier, anthocyanins were only known for their coloring properties but now interest in anthocyanin pigments has intensified because of their possible health benefits as dietary antioxidants, which help to prevent neuronal diseases, cardiovascular illnesses, cancer, diabetes, inflammation, and many such others diseases. Ability of anthocyanins to counter oxidants makes them atherosclerosis fighters. Therefore, anthocyanin-rich foods may help to boost overall health by offering an array of nutrients. However, the incorporation of anthocyanins into food and medical products is a challenging task due to their low stability toward environmental conditions during processing and storage. Encapsulation seems to be an efficient way to introduce such compounds into these products. Encapsulating agents act as a protector coat against ambient adverse conditions such as light, humidity, and oxygen. Encapsulated bioactive compounds are easier to handle and offer improved stability. The main objective of this review is to explore health benefits of anthocyanins and their extraction, characterization, encapsulation, and delivery.
Collapse
Affiliation(s)
- Basharat Yousuf
- a Department of Food Engineering & Technology , Sant Longowal Institute of Engineering & Technology , Longowal , Punjab , India
| | - Khalid Gul
- b Department of Processing & Food Engineering , Punjab Agricultural University , Ludhiana , Punjab
| | - Ali Abas Wani
- c Fraunhofer Institute of Process Engineering & Packaging, IVV , Freising , Munich , Germany.,d Department of Food Technology , Islamic University of Science and Technology , Awantipora , Jammu and Kashmir , India
| | - Preeti Singh
- c Fraunhofer Institute of Process Engineering & Packaging, IVV , Freising , Munich , Germany
| |
Collapse
|
95
|
Wang W, Jung J, Tomasino E, Zhao Y. Optimization of solvent and ultrasound-assisted extraction for different anthocyanin rich fruit and their effects on anthocyanin compositions. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.04.041] [Citation(s) in RCA: 76] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
|
96
|
Grajeda-Iglesias C, Figueroa-Espinoza MC, Barouh N, Baréa B, Fernandes A, de Freitas V, Salas E. Isolation and Characterization of Anthocyanins from Hibiscus sabdariffa Flowers. JOURNAL OF NATURAL PRODUCTS 2016; 79:1709-1718. [PMID: 27312226 DOI: 10.1021/acs.jnatprod.5b00958] [Citation(s) in RCA: 51] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
The intense red-colored Hibiscus sabdariffa flowers are an inexpensive source of anthocyanins with potential to be used as natural, innocuous, and health-beneficial colorants. An anthocyanin-rich extract from hibiscus flowers was obtained by ultrasound-assisted extraction. By a single-step process fractionation using a Sep-Pak C18 cartridge, the main hibiscus anthocyanins, delphinidin-3-O-sambubioside (Dp-samb) and cyanidin-3-O-sambubioside (Cy-samb), were separated and then characterized via NMR and HPLC-ESIMS data. Since Dp-samb was the most abundant anthocyanin identified in the extract, its colorant properties were studied by the pH jumps method, which allowed the calculation of the single acid-base equilibrium (pK'a 2.92), the acidity (pKa 3.70), and the hydration constants (pKh 3.02). Moreover, by using size-exclusion chromatography, new cyanidin-derived anthocyanins (with three or more sugar units) were successfully identified and reported for the first time in the hibiscus extract.
Collapse
Affiliation(s)
| | | | | | | | - Ana Fernandes
- REQUIMTE - Laboratório Associado para a Química Verde, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto , Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
| | - Victor de Freitas
- REQUIMTE - Laboratório Associado para a Química Verde, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto , Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
| | - Erika Salas
- Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua , Circuito Universitario s/n, Campus Universitario No. 2, CP 31125, Chihuahua, México
| |
Collapse
|
97
|
Chung C, Rojanasasithara T, Mutilangi W, McClements DJ. Stabilization of natural colors and nutraceuticals: Inhibition of anthocyanin degradation in model beverages using polyphenols. Food Chem 2016; 212:596-603. [PMID: 27374573 DOI: 10.1016/j.foodchem.2016.06.025] [Citation(s) in RCA: 66] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2016] [Revised: 06/06/2016] [Accepted: 06/10/2016] [Indexed: 01/19/2023]
Abstract
Anthocyanins are widely used as natural colorants in foods, but they are highly susceptible to chemical degradation during storage leading to color fading. This study examined the potential of natural quillaja saponin and polyphenols (vanillin, epigallocatechin gallate, green tea extract, and protocatechualdehyde) at inhibiting color fading of anthocyanins in model beverages. The purple carrot anthocyanin (0.025%) in model beverages (citric acid, pH 3.0) containing l-ascorbic acid (0.050%) degraded with a first-order reaction rate during storage (40°C/7days in light). The addition of polyphenols (0.2%) delayed color fading, with the most notable improvement observed with green tea extract addition. The half-life for anthocyanin color fading increased from 2.9 to 6.7days with green tea extract. Fluorescence quenching measurements showed that the green tea extract contained components that interacted with anthocyanins probably through hydrophobic interactions. Overall, this study provides valuable information about enhancing the stability of anthocyanins in beverage systems using polyphenols.
Collapse
Affiliation(s)
- Cheryl Chung
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | | | | | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; Department of Biochemistry, Faculty of Science, King Abdulaziz University, P. O. Box 80203 Jeddah 21589 Saudi Arabia.
| |
Collapse
|
98
|
A Sensitive LC-MS Method for Anthocyanins and Comparison of Byproducts and Equivalent Wine Content. SEPARATIONS 2016. [DOI: 10.3390/separations3020018] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
|
99
|
Chung C, Rojanasasithara T, Mutilangi W, McClements DJ. Enhancement of colour stability of anthocyanins in model beverages by gum arabic addition. Food Chem 2016; 201:14-22. [DOI: 10.1016/j.foodchem.2016.01.051] [Citation(s) in RCA: 72] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2015] [Revised: 11/20/2015] [Accepted: 01/12/2016] [Indexed: 02/06/2023]
|
100
|
Sui X, Zhang Y, Zhou W. Bread fortified with anthocyanin-rich extract from black rice as nutraceutical sources: Its quality attributes and in vitro digestibility. Food Chem 2016; 196:910-6. [DOI: 10.1016/j.foodchem.2015.09.113] [Citation(s) in RCA: 93] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2015] [Revised: 09/27/2015] [Accepted: 09/28/2015] [Indexed: 12/11/2022]
|