151
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Galviz-Quezada A, Ochoa-Aristizábal AM, Arias Zabala ME, Ochoa S, Osorio-Tobón JF. Valorization of iraca (Carludovica palmata, Ruiz & Pav.) infructescence by ultrasound-assisted extraction: An economic evaluation. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2019.08.016] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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152
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Eco-Toxicological and Kinetic Evaluation of TiO2 and ZnO Nanophotocatalysts in Degradation of Organic Dye. Catalysts 2019. [DOI: 10.3390/catal9100871] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
In this study, the photocatalytic degradation of azo dye “Food Black 1” (FB1) was investigated using TiO2 and ZnO nanoparticles under ultraviolet (UV) light. The performances of the two photocatalysts were evaluated in terms of key parameters (e.g., decolorization, dearomatization, mineralization, and detoxification of dye) in relation to variables including pre-adsorption period, pH, and temperature. Under acidic conditions (pH 5), the ZnO catalyst underwent photocorrosion to increase the concentration of zinc ions in the system, thereby increasing the toxic properties of the treated effluent. In contrast, TiO2 efficiently catalyzed the degradation of the dye at pH 5 following the Langmuir–Hinshelwood (L–H) kinetic model. The overall results of this study indicate that the decolorization rate of TiO2 on the target dye was far superior to ZnO (i.e., by 1.5 times) at optimum catalyst loading under UV light.
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153
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Nakama KA, Dos Santos RB, Serpa P, Maciel TR, Haas SE. Organoleptic excipients used in pediatric antibiotics. Arch Pediatr 2019; 26:431-436. [PMID: 31611144 DOI: 10.1016/j.arcped.2019.09.008] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2019] [Revised: 07/18/2019] [Accepted: 09/22/2019] [Indexed: 12/15/2022]
Abstract
Taste is a crucial factor that determines the palatability of the oral dosage form and patient compliance. OBJECTIVE The aim of this work was to evaluate the organoleptic excipients in oral antibiotics for pediatric use marketed in Brazil. METHODS The information was obtained from the GuidetoPharmacy, a reference for the pharmaceutical trade. The analysis included dosage forms for oral administration and drugs and their combination with antibacterial action. After this survey, we identified the constitution of the flavoring, sweetening, and coloring agents of each medicine. The results are presented in a descriptive form. RESULTS Twelve drugs or associations are distributed in 70medicines. Oral suspension was the most common pharmaceutical dosage form. Sweeteners were sucrose, sodium saccharin, and sodium cyclamate. All the coloring agents observed are synthetic and the most frequent ones were yellow twilight no. 6, yellow tartrazine no. 5, and red ponceau 4R. The presence of two or more types of flavorings per medicine was observed. CONCLUSION Antibacterials use coloring agents, flavorings, and sweeteners to facilitate the administration of medicines for children, using up to six different substances per formulation. No natural coloring agent was observed, demonstrating an issue to be explored in the future. It is important to note that, although necessary, these excipients are responsible for a high incidence of allergic reactions in children.
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Affiliation(s)
- K A Nakama
- Curso de farmácia, Universidade Federal do Pampa, UNIPAMPA, BR 472, Km 592, CEP 97501-970, Uruguaiana, RS, Brazil
| | - R B Dos Santos
- Curso de farmácia, Universidade Federal do Pampa, UNIPAMPA, BR 472, Km 592, CEP 97501-970, Uruguaiana, RS, Brazil
| | - P Serpa
- Curso de farmácia, Universidade Federal do Pampa, UNIPAMPA, BR 472, Km 592, CEP 97501-970, Uruguaiana, RS, Brazil
| | - T R Maciel
- Curso de farmácia, Universidade Federal do Pampa, UNIPAMPA, BR 472, Km 592, CEP 97501-970, Uruguaiana, RS, Brazil; Programa de Pós-Graduação em Ciências Farmacêuticas, Universidade Federal do Pampa, UNIPAMPA, Uruguaiana, Brazil
| | - S E Haas
- Curso de farmácia, Universidade Federal do Pampa, UNIPAMPA, BR 472, Km 592, CEP 97501-970, Uruguaiana, RS, Brazil; Programa de Pós-Graduação em Ciências Farmacêuticas, Universidade Federal do Pampa, UNIPAMPA, Uruguaiana, Brazil.
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154
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Gonçalves BRP, Machado BAS, Hanna SA, Umsza-Guez MA. Prospective Study of Microbial Colorants under the Focus of Patent Documents. Recent Pat Biotechnol 2019; 14:184-193. [PMID: 31577212 DOI: 10.2174/1872208313666191002125035] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2019] [Revised: 08/25/2019] [Accepted: 08/27/2019] [Indexed: 11/22/2022]
Abstract
BACKGROUND Colorant-producing microorganisms are quite common in nature. These biomolecules present many biological activities such as antitumoral, antimicrobial and antioxidant, in addition to the various nuances of color, making them of special technological importance to the industrial sectors. OBJECTIVE This study aims to conduct a technological mapping in the patent, at European patent Office (EPO), in order to evaluate the global panorama of the use of microbial colorants. METHODS The experimental design was acquired by the keyword-driven approach through the advanced search in the Espacenet database European Patent Office (EPO). The keywords selected were bacteria or fungi* or yeast or algae or microorganism* but not plant* and pigment* or color* or colorant* or dye* and the International Patent Classification code, C09B61, for prospecting of interest. RESULTS There has been a linear increase in patents developed in the last 20 years, with Japan as the largest depositor in the area. The companies Dainippon Ink and Chemicals and Ajinomoto, both being Japanese, are the largest depositors with 20% of all patents. Among the microorganisms, the filamentous fungi appeared in the first place with 32% of documents and the fungi of the genus Monascus were the most frequently used. CONCLUSION The use of microbial colorants has been growing among industries, mainly in food sectors, due to the growing demand for products of natural origin. Thus, the increase in research and technological development in the area of microbial colorants can become an economically viable and promising strategy for the various industrial sectors.
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Affiliation(s)
- Brisa R P Gonçalves
- Bromatological Analysis Department, Faculty of Pharmacy, Federal University of Bahia, Salvador, Brazil
| | - Bruna A S Machado
- Institute of Health Technology, University Center Senai Cimatec, Salvador, Brazil
| | - Samira A Hanna
- Bio-interaction Department, Federal University of Bahia, Salvador, Brazil
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155
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Rubio L, Sanllorente S, Sarabia L, Ortiz M. Fluorescence determination of cochineal in strawberry jam in the presence of carmoisine as a quencher by means of four-way PARAFAC decomposition. Food Chem 2019; 290:178-186. [DOI: 10.1016/j.foodchem.2019.03.113] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2018] [Revised: 03/18/2019] [Accepted: 03/21/2019] [Indexed: 10/27/2022]
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156
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Green Choline Amino Acid Ionic Liquid Aqueous Two-Phase Extraction Coupled with HPLC for Analysis Sunset Yellow in Beverages. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01603-7] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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157
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da Silva RFR, Barreira JCM, Heleno SA, Barros L, Calhelha RC, Ferreira ICFR. Anthocyanin Profile of Elderberry Juice: A Natural-Based Bioactive Colouring Ingredient with Potential Food Application. Molecules 2019; 24:E2359. [PMID: 31247974 PMCID: PMC6650832 DOI: 10.3390/molecules24132359] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2019] [Revised: 06/14/2019] [Accepted: 06/20/2019] [Indexed: 11/17/2022] Open
Abstract
Elderberry (Sambucus nigra L.) is a widely disseminated plant that produces bright black berries containing high quantities of anthocyanins, acknowledged for their bioactivity and dye capacity. Besides other applications, anthocyanins might be employed as natural colouring agents to reduce/eliminate the use of artificial dyes, while providing positive effects on consumers' health. Herein, the anthocyanins profile of elderberry juice was characterised by HPLC-DAD-ESI/MSn. In addition, its antioxidant capacity and cytotoxicity were also evaluated. As a proof-of-concept of its colouring capacity, elderberry juice was added (different percentages) to a highly appreciated and consumed pastry product (croissant) and compared with a commercial dye (black carrot). In general, the nutritional properties of control and coloured croissants were similar, despite some individual differences in sugars and fatty acids. In turn, the appearance obtained with elderberry juice incorporation might be considered innovative, besides partially maintaining the anthocyanins content of fresh juice and showing considerable antioxidant activity.
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Affiliation(s)
- Ricardo F R da Silva
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - João C M Barreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Sandrina A Heleno
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Ricardo C Calhelha
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
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158
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Meléndez-Martínez AJ. An Overview of Carotenoids, Apocarotenoids, and Vitamin A in Agro-Food, Nutrition, Health, and Disease. Mol Nutr Food Res 2019; 63:e1801045. [PMID: 31189216 DOI: 10.1002/mnfr.201801045] [Citation(s) in RCA: 120] [Impact Index Per Article: 24.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2018] [Revised: 05/14/2019] [Indexed: 01/05/2023]
Abstract
Carotenoids are fascinating compounds that can be converted into many others, including retinoids that also play key roles in many processes. Although carotenoids are largely known in the context of food science, nutrition, and health as natural colorants and precursors of vitamin A (VA), evidence has accumulated that even those that cannot be converted to VA may be involved in health-promoting biological actions. It is not surprising that carotenoids (most notably lutein) are among the bioactives for which the need to establish recommended dietary intakes have been recently discussed. In this review, the importance of carotenoids (including apocarotenoids) and key derivatives (retinoids with VA activity) in agro-food with relevance to health is summarized. Furthermore, the European Network to Advance Carotenoid Research and Applications in Agro-Food and Health (EUROCAROTEN) is introduced. EUROCAROTEN originated from the Ibero-American Network for the Study of Carotenoids as Functional Food Ingredients (IBERCAROT).
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Affiliation(s)
- Antonio J Meléndez-Martínez
- Food Colour & Quality Laboratory, Area of Nutrition & Food Science, Universidad de Sevilla, 41012, Seville, Spain
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159
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da Silva LP, Pereira E, Prieto MA, Simal-Gandara J, Pires TCSP, Alves MJ, Calhelha R, Barros L, Ferreira ICFR. Rubus ulmifolius Schott as a Novel Source of Food Colorant: Extraction Optimization of Coloring Pigments and Incorporation in a Bakery Product. Molecules 2019; 24:E2181. [PMID: 31185684 PMCID: PMC6600145 DOI: 10.3390/molecules24112181] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2019] [Revised: 06/07/2019] [Accepted: 06/09/2019] [Indexed: 12/27/2022] Open
Abstract
(1) Background: Color has been considered to be the flashiest attribute of foodstuffs and researchers have shown a great interest in the extraction of pigmented compounds from vegetal products, with the purpose to provide alternative counterparts to the food industry; (2) Methods: This study aimed to explore Rubus ulmifolius Schott fruits as a potential source of anthocyanins, optimizing the extraction method, evaluating the bioactivity and incorporating the rich extract into a bakery food product; (3) Results: After the extraction optimization, results showed R. ulmifolius fruits to be a great source of anthocyanins, obtaining an amount of 33.58 mg AT/g E, with an extraction yield of 62.08%. The rich anthocyanin extract showed antitumor and antimicrobial potential in some tumor cell lines and strains, respectively, as well as the absence of toxicity; (4) Conclusions: The extract when incorporated in a bakery product showed a good coloring capacity, maintaining the nutritional value, revealing its use to be a great approach for replacing artificial colorants.
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Affiliation(s)
- Liliana Primo da Silva
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Eliana Pereira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Miguel A Prieto
- Nutrition and Bromatology Group, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain.
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain.
| | - Tânia C S P Pires
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Maria José Alves
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Ricardo Calhelha
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
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160
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Meléndez-Martínez AJ, Stinco CM, Mapelli-Brahm P. Skin Carotenoids in Public Health and Nutricosmetics: The Emerging Roles and Applications of the UV Radiation-Absorbing Colourless Carotenoids Phytoene and Phytofluene. Nutrients 2019; 11:nu11051093. [PMID: 31100970 PMCID: PMC6566388 DOI: 10.3390/nu11051093] [Citation(s) in RCA: 87] [Impact Index Per Article: 17.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2019] [Revised: 05/08/2019] [Accepted: 05/09/2019] [Indexed: 01/01/2023] Open
Abstract
In this work, the importance of dietary carotenoids in skin health and appearance is comprehensively reviewed and discussed. References are made to their applications in health-promoting and nutricosmetic products and the important public health implications that can be derived. Attention is focused on the colourless UV radiation (UVR)-absorbing dietary carotenoids phytoene and phytofluene, which are attracting increased interest in food science and technology, nutrition, health and cosmetics. These compounds are major dietary carotenoids, readily bioavailable, and have been shown to be involved in several health-promoting actions, as pinpointed in recent reviews. The growing evidence that these unique UVR-absorbing carotenoids with distinctive structures, properties (light absorption, susceptibility to oxidation, rigidity, tendency to aggregation, or even fluorescence, in the case of phytofluene) and activities can be beneficial in these contexts is highlighted. Additionally, the recommendation that the levels of these carotenoids are considered in properly assessing skin carotenoid status is made.
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Affiliation(s)
- Antonio J Meléndez-Martínez
- Food Colour & Quality Laboratory, Area of Nutrition & Food Science, Universidad de Sevilla, 41012 Seville, Spain.
| | - Carla M Stinco
- Food Colour & Quality Laboratory, Area of Nutrition & Food Science, Universidad de Sevilla, 41012 Seville, Spain.
| | - Paula Mapelli-Brahm
- Food Colour & Quality Laboratory, Area of Nutrition & Food Science, Universidad de Sevilla, 41012 Seville, Spain.
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161
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Gérard V, Ay E, Morlet-Savary F, Graff B, Galopin C, Ogren T, Mutilangi W, Lalevée J. Thermal and Photochemical Stability of Anthocyanins from Black Carrot, Grape Juice, and Purple Sweet Potato in Model Beverages in the Presence of Ascorbic Acid. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:5647-5660. [PMID: 31026157 DOI: 10.1021/acs.jafc.9b01672] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Anthocyanins are natural dyes widely used in the food industry, but their chemical stability in beverages can be affected by the presence of additives. In the present paper, the interaction between anthocyanins and ascorbic acid (AA) is more particularly investigated. Ascorbic acid is an ubiquitous component in food products. In this study, the thermal stability at 43 °C and the photolysis stability in air and in an inert atmosphere (N2) of anthocyanins extracted from black carrot (BC), grape juice (GJ), and purple sweet potato (SP) were studied in the presence and absence of ascorbic acid (in citrate buffer at pH 3). Discriminating the main environmental factors (i.e., heat and light) affecting anthocyanin stability is a key point for better understanding the degradation pathways. The stability of the anthocyanins was followed by UV-vis spectrometry. Moreover, to understand the degradation mechanisms in both the presence and absence of ascorbic acid, various techniques such as fluorescence quenching, cyclic voltammetry, and electron-spin-resonance (ESR) spectroscopy were also used to furnish a full coherent picture of the chemical mechanisms associated with the anthocyanin degradation. In addition, molecular orbitals and bond-dissociation energies (BDE) were calculated to extend the investigation. Moreover, the effects of some supplementary stabilizers (chlorogenic acid, sinapic acid, tannic acid, fumaric acid, β-carotene, isoquercitrin, myricitrin, green coffee bean extract, and rosemary extract) and sugars (sucrose, fructose, and glucose) on anthocyanins stability in the presence of ascorbic acid were examined.
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Affiliation(s)
- Violaine Gérard
- CNRS, IS2M UMR 7361 , Université de Haute-Alsace , F-68100 Mulhouse , France
- Université de Strasbourg , F-67000 Strasbourg , France
| | - Emel Ay
- CNRS, IS2M UMR 7361 , Université de Haute-Alsace , F-68100 Mulhouse , France
- Université de Strasbourg , F-67000 Strasbourg , France
| | - Fabrice Morlet-Savary
- CNRS, IS2M UMR 7361 , Université de Haute-Alsace , F-68100 Mulhouse , France
- Université de Strasbourg , F-67000 Strasbourg , France
| | - Bernadette Graff
- CNRS, IS2M UMR 7361 , Université de Haute-Alsace , F-68100 Mulhouse , France
- Université de Strasbourg , F-67000 Strasbourg , France
| | - Christophe Galopin
- PepsiCo Global Beverage Research and Development , 100 East Stevens Avenue , Valhalla , New York 10595 , United States
| | - Thaddao Ogren
- PepsiCo Global Beverage Research and Development , 100 East Stevens Avenue , Valhalla , New York 10595 , United States
| | - William Mutilangi
- PepsiCo Global Beverage Research and Development , 100 East Stevens Avenue , Valhalla , New York 10595 , United States
| | - Jacques Lalevée
- CNRS, IS2M UMR 7361 , Université de Haute-Alsace , F-68100 Mulhouse , France
- Université de Strasbourg , F-67000 Strasbourg , France
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162
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Rubio L, Sanllorente S, Sarabia L, Ortiz M. Determination of cochineal and erythrosine in cherries in syrup in the presence of quenching effect by means of excitation-emission fluorescence data and three-way PARAFAC decomposition. Talanta 2019; 196:153-162. [DOI: 10.1016/j.talanta.2018.12.046] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2018] [Revised: 12/12/2018] [Accepted: 12/14/2018] [Indexed: 11/28/2022]
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163
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Short-Term Bixin Supplementation of Healthy Subjects Decreases the Susceptibility of LDL to Cu 2+-Induced Oxidation Ex Vivo. J Nutr Metab 2019; 2019:9407069. [PMID: 30944740 PMCID: PMC6421732 DOI: 10.1155/2019/9407069] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2018] [Accepted: 01/26/2019] [Indexed: 01/24/2023] Open
Abstract
Lycopene-based medications and supplements have been developed to prevent atherosclerosis, primarily because of their ability to decrease low-density lipoprotein (LDL) oxidation. Bixin and norbixin are carotenoids found in the seeds of annatto (Bixa orellana) and are colorants widely used by the food industry. Some studies have already demonstrated that these compounds have antioxidant and antiatherogenic potential in vitro and in animal models, but there is no evidence supporting the effects of their long-term or short-term consumption by humans. The aim of this study was to evaluate the effects of short-term intake of annatto carotenoids on biochemical and oxidative stress biomarkers as well as on the susceptibility of LDL oxidation in healthy individuals, using lycopene as a positive control. The effect of daily supplementation (0.05 mg/kg of body weight (b.w.)) with bixin, norbixin, lycopene, or placebo for 7 days was evaluated in a randomized, controlled crossover study in 16 healthy volunteers (8 men and 8 women). The susceptibility of LDL to Cu2+-induced oxidation ex vivo, biochemical parameters, and oxidative stress biomarkers were evaluated. No treatment affected biochemical parameters or most oxidative stress biomarkers. However, bixin reduced the oxidation rate of the LDL lipid moiety (−275%, p < 0.1) and nitric oxide metabolites (NOx) (−460%, p < 0.1), compared to the placebo group. Moreover, we observed that the changes in these parameters were positively associated, supporting the hypothesis that bixin decreases the susceptibility of LDL to Cu2+-induced oxidation by decreasing NOx levels, probably by downregulating the inducible nitric oxide synthase.
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164
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Roriz CL, Barros L, Prieto MA, Ćirić A, Soković M, Morales P, Ferreira ICFR. Enhancing the antimicrobial and antifungal activities of a coloring extract agent rich in betacyanins obtained from Gomphrena globosa L. flowers. Food Funct 2019; 9:6205-6217. [PMID: 30467561 DOI: 10.1039/c8fo01829d] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Although less explored than beetroot (Beta vulgaris L.), the flowers of Gomphrena globosa L. are a very suitable source of betacyanins with strong pigmentation features, together with many other desirable bioactive properties. Thus, the aim of this study was to enhance the antimicrobial and antifungal activities of a pigmented extract obtained from G. globosa flowers by ultrasound assisted extraction (UAE). The procedure was supported with the application of the response surface methodology, a robust optimization technique that allows to study jointly the effects of several variables and responses. To enhance the antimicrobial (Bacillus cereus, Listeria monocytogenes, Escherichia coli and Salmonella typhimurium) and antifungal (Aspergillus flavus, Aspergillus niger, Penicillium ochrochloron and Penicillium verrucosum) activities, the responses were evaluated in terms of the concentrations needed to obtain minimum inhibitory (MIC), minimum bactericidal (MBC) and minimum fungicidal (MFC) concentrations. It was found that the optimal UAE conditions were 10.8 min, 410.5 W, 57.8% of ethanol, and 5 g L-1 of the solid-liquid ratio providing the following response values: (1) from the studied species of bacteria, the MIC ranged from ∼0.15 to 0.35 g L-1 and the MBC ranges were ∼0.30 to 0.65 g L-1; and (2) from the studied fungus species, the MIC ranged from ∼0.20 to 0.30 g L-1 and the MFC ranges were ∼0.40 to 0.65 g L-1. The antibacterial activity dose levels were lower than the antifungal ones. In conclusion, the results obtained in this study highlight extracts from G. globosa flowers as natural sources of betacyanins with application as food colorants with important antimicrobial and antifungal activities.
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Affiliation(s)
- Custódio Lobo Roriz
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
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Stability of a cyanidin-3-O-glucoside extract obtained from Arbutus unedo L. and incorporation into wafers for colouring purposes. Food Chem 2019; 275:426-438. [DOI: 10.1016/j.foodchem.2018.09.099] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2018] [Revised: 09/14/2018] [Accepted: 09/16/2018] [Indexed: 12/19/2022]
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166
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Náthia-Neves G, Vardanega R, Meireles MAA. Extraction of natural blue colorant from Genipa americana L. using green technologies: Techno-economic evaluation. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2018.12.004] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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167
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Pigments and vitamins from plants as functional ingredients: Current trends and perspectives. ADVANCES IN FOOD AND NUTRITION RESEARCH 2019; 90:259-303. [PMID: 31445597 DOI: 10.1016/bs.afnr.2019.02.003] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
The food manufacturing industry has increasingly focused in the development of wholesome and safer products, including certified labeled "super foods," "healthy foods" and "functional foods," which are currently under great demand worldwide. Plant pigments and vitamins are amidst the most common additives incorporated to foodstuff, not only for improving their nutritional status but also for coloration, preservation, and even therapeutic purposes. The recovery of pigments from agro industrial wastes using green emerging approaches is a current trend and clearly the best alternative to ensure their sustainable obtainment and make these ingredients more popular, although still full of challenging aspects. Stability and bioavailability limitations of these active molecules in food matrices have been increasingly studied, and a number of methods have been proposed to minimize these issues, among which the incorporation of a co-pigment, exclusion of O2 during processing and storage, and above all, microencapsulation and nanoencapsulation techniques. The most recent advances and challenges in the application of natural pigments and vitamins in functional foods, considering only reports of the last 5 years, were the focus of this chapter.
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Fernandes F, Pereira E, Prieto MA, Calhelha RC, Ćirić A, Soković M, Simal-Gandara J, Barros L, Ferreira ICFR. Optimization of the Extraction Process to Obtain a Colorant Ingredient from Leaves of Ocimum basilicum var. purpurascens. Molecules 2019; 24:molecules24040686. [PMID: 30769867 PMCID: PMC6413035 DOI: 10.3390/molecules24040686] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2019] [Revised: 02/10/2019] [Accepted: 02/13/2019] [Indexed: 11/30/2022] Open
Abstract
Heat-Assisted Extraction (HAE) was used for the optimized production of an extract rich in anthocyanin compounds from Ocimum basilicum var. purpurascens leaves. The optimization was performed using the response surface methodology employing a central composite experimental design with five-levels for each of the assessed variables. The independent variables studied were the extraction time (t, 20–120 min), temperature (T, 25–85 °C), and solvent (S, 0–100% of ethanol, v/v). Anthocyanin compounds were analysed by HPLC-DAD-ESI/MS and the extraction yields were used as response variables. Theoretical models were developed for the obtained experimental data, then the models were validated by a selected number of statistical tests, and finally, those models were used in the prediction and optimization steps. The optimal HAE conditions for the extraction of anthocyanin compounds were: t = 65.37 ± 3.62 min, T = 85.00 ± 1.17 °C and S = 62.50 ± 4.24%, and originated 114.74 ± 0.58 TA mg/g of extract. This study highlighted the red rubin basil leaves as a promising natural matrix to extract pigmented compounds, using green solvents and reduced extraction times. The extract rich in anthocyanins also showed antimicrobial and anti-proliferative properties against four human tumor cell lines, without any toxicity on a primary porcine liver cell line.
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Affiliation(s)
- Filipa Fernandes
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Eliana Pereira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Miguel A Prieto
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo-Ourense Campus, E-32004 Ourense, Spain.
| | - Ricardo C Calhelha
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Ana Ćirić
- University of Belgrade, Department of Plant Physiology, Institute for Biological Research "Siniša Stanković", Bulevar Despota Stefana 142, 11000 Belgrade, Serbia.
| | - Marina Soković
- University of Belgrade, Department of Plant Physiology, Institute for Biological Research "Siniša Stanković", Bulevar Despota Stefana 142, 11000 Belgrade, Serbia.
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo-Ourense Campus, E-32004 Ourense, Spain.
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
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169
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Duda A, Adamczak J, Chełmińska P, Juszkiewicz J, Kowalczewski P. Quality and Nutritional/Textural Properties of Durum Wheat Pasta Enriched with Cricket Powder. Foods 2019; 8:E46. [PMID: 30717098 PMCID: PMC6406663 DOI: 10.3390/foods8020046] [Citation(s) in RCA: 73] [Impact Index Per Article: 14.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2018] [Revised: 01/17/2019] [Accepted: 01/26/2019] [Indexed: 11/16/2022] Open
Abstract
Cricket powder (CP) contains significant amounts of protein, fat (including unsaturated fatty acids), and fiber, as well as vitamins and minerals. The high nutritional value and low price make it an interesting addition to food production. This paper is a report on the results of the addition of cricket powder to pasta. Three levels of durum semolina replacement were chosen: 5%, 10%, and 15%. The obtained products were analyzed for their nutritional composition, cooking and textural properties, and color, as well as consumer acceptance. The results indicate that the addition of CP influenced the cooking weight and cooking loss (reducing losses and water absorption), as well as the color of the pasta, reducing its lightness and shifting color balances to blue and red. The firmness of pasta was also influenced. The firmness was strengthened by addition of CP. Principal components analysis indicated that the flavor change had the most pronounced effect on consumer acceptance. Nevertheless, sensory evaluation proved that protein-enriched pasta produced with CP has consumer acceptance comparable with that of conventional products.
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Affiliation(s)
- Adamina Duda
- Students' Scientific Club of Food Technologists, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 60-637 Poznań, Poland.
| | - Julia Adamczak
- Students' Scientific Club of Food Technologists, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 60-637 Poznań, Poland.
| | - Paulina Chełmińska
- Students' Scientific Club of Food Technologists, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 60-637 Poznań, Poland.
| | - Justyna Juszkiewicz
- Students' Scientific Club of Food Technologists, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 60-637 Poznań, Poland.
| | - Przemysław Kowalczewski
- Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 60-637 Poznań, Poland.
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170
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171
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Abstract
Although there is no legal and clear definition of the term “natural food colorant”, the market trends, and consequently industrial and commercial interest, have turned to foods with added natural pigments. This progressive substitution of artificial colorants has faced chemical complications with some colors, with a lack of stable green hues being one of them. Several strategies have been applied for green color stabilization in processed foods, from the formation of metallochlorophylls to the microencapsulation of green pigments. However, at present, the utilization of green coloring foodstuffs, which are considered an ingredient in the EU, seems to be the more successful solution for the market. Besides those topics, the present review aims to clarify the current confusion between the different chlorophyll compounds that form part of the authorized green food colorants. In this sense, legislations from different countries are compared. Finally, and in line with current concerns, the knowledge gathered so far in relation to the absorption, distribution, metabolism and excretion of all green natural food colorants is reviewed.
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172
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Chen X, Ding Y, Forrest B, Oh J, Boussert SM, Hamann MT. Lemon yellow #15 a new highly stable, water soluble food colorant from the peel of Citrus limon. Food Chem 2019; 270:251-256. [PMID: 30174043 PMCID: PMC11192143 DOI: 10.1016/j.foodchem.2018.07.055] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2018] [Revised: 07/06/2018] [Accepted: 07/09/2018] [Indexed: 12/26/2022]
Abstract
To provide stable and low-cost naturally derived yellow pigments, a variety of food byproducts were evaluated and the constituents of lemon peel have emerged yielding a highly promising natural product with applications as a food dye. Here we report a new, highly stable and water soluble food dye called yellow #15 from the ethanol extract of the zest of Citrus limon. The structure of lemon yellow #15 was carefully assigned on the basis of spectroscopic data, including 1D and 2D NMR spectroscopy, and the absolute configuration was established by comparison of the experimental CD with calculated electronic circular dichroism (ECD) spectral data. CIELAB values and Delta CIELAB were measured and revealed this new water-soluble pigment has superior light stability relative to other natural products used as food dyes.
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Affiliation(s)
- Xiaoyan Chen
- Department of Drug Discovery and Biomedical Sciences, College of Pharmacy, Medical University of South Carolina, Charleston, SC 29425, USA
| | - Yuanqing Ding
- National Center for Natural Products Research, Department of BioMolecular Sciences, Division of Pharmacognosy, and Research Institute of Pharmaceutical Sciences, School of Pharmacy, The University of Mississippi, Oxford, MS 38677, USA
| | - Billy Forrest
- Division of Pharmacognosy, School of Pharmacy, The University of Mississippi, Oxford, MS 38677, USA
| | - Joonseok Oh
- Division of Pharmacognosy, School of Pharmacy, The University of Mississippi, Oxford, MS 38677, USA
| | - Stephanie M Boussert
- Department of Chemistry and Biochemistry, College of Charleston, Charleston, SC 29401, USA
| | - Mark T Hamann
- Department of Drug Discovery and Biomedical Sciences, College of Pharmacy, Medical University of South Carolina, Charleston, SC 29425, USA.
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173
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Leong HY, Su CA, Lee BS, Lan JCW, Law CL, Chang JS, Show PL. Development of Aurantiochytrium limacinum SR21 cultivation using salt-rich waste feedstock for docosahexaenoic acid production and application of natural colourant in food product. BIORESOURCE TECHNOLOGY 2019; 271:30-36. [PMID: 30261334 DOI: 10.1016/j.biortech.2018.09.093] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/30/2018] [Revised: 09/15/2018] [Accepted: 09/17/2018] [Indexed: 05/11/2023]
Abstract
Microalgae biorefinery is presently receiving a lot of attention as driven by its production of high value-added products. In this study, an oleaginous microalga Aurantiochytrium limacinum SR21 was cultured for docosahexaenoic acid (DHA) production using 20% (w/v) of K2HPO4-waste feedstock to replace 0.005% (w/v) of KH2PO4 in the flask culture. DHA is an essential nutrient for human's brain functionalities. Collectively, the K2HPO4-waste feedstock with working concentration of 0.005% (w/v) in the cultivation prompted a higher lipid content (8.29%) and DHA production (128.81 mg.L-1). Moreover, natural plant pigment products containing stabilised betacyanins were utilised as natural red colourants for hard candy production. This study develops microalgal cultivation using salt-rich waste feedstock for a higher lipid and DHA content as well as application of natural colouring agents in food products.
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Affiliation(s)
- Hui Yi Leong
- Bioseparation Research Group, Department of Chemical and Environmental Engineering, Faculty of Engineering, University of Nottingham Malaysia Campus, Jalan Broga, 43500 Semenyih, Selangor Darul Ehsan, Malaysia; Biorefinery and Bioprocess Engineering Laboratory, Department of Chemical Engineering and Materials Science, Yuan Ze University, No. 135, Yuan-Tung Road, Chungli, Taoyuan 320, Taiwan
| | - Chien-An Su
- Biorefinery and Bioprocess Engineering Laboratory, Department of Chemical Engineering and Materials Science, Yuan Ze University, No. 135, Yuan-Tung Road, Chungli, Taoyuan 320, Taiwan
| | - Bo-Sheng Lee
- Biorefinery and Bioprocess Engineering Laboratory, Department of Chemical Engineering and Materials Science, Yuan Ze University, No. 135, Yuan-Tung Road, Chungli, Taoyuan 320, Taiwan
| | - John Chi-Wei Lan
- Biorefinery and Bioprocess Engineering Laboratory, Department of Chemical Engineering and Materials Science, Yuan Ze University, No. 135, Yuan-Tung Road, Chungli, Taoyuan 320, Taiwan
| | - Chung Lim Law
- Department of Chemical and Environmental Engineering, Faculty of Engineering, University of Nottingham Malaysia Campus, Jalan Broga, 43500 Semenyih, Selangor Darul Ehsan, Malaysia
| | - Jo-Shu Chang
- Department of Chemical Engineering, National Cheng Kung University, Tainan 701, Taiwan; Research Center for Energy Technology and Strategy, National Cheng Kung University, Tainan 701, Taiwan; Research Center for Circular Economy, National Cheng Kung University, Tainan 701, Taiwan
| | - Pau Loke Show
- Bioseparation Research Group, Department of Chemical and Environmental Engineering, Faculty of Engineering, University of Nottingham Malaysia Campus, Jalan Broga, 43500 Semenyih, Selangor Darul Ehsan, Malaysia.
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174
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Nutritional and Additive Uses of Chitin and Chitosan in the Food Industry. SUSTAINABLE AGRICULTURE REVIEWS 36 2019. [DOI: 10.1007/978-3-030-16581-9_1] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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175
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Mussagy CU, Winterburn J, Santos-Ebinuma VC, Pereira JFB. Production and extraction of carotenoids produced by microorganisms. Appl Microbiol Biotechnol 2018; 103:1095-1114. [PMID: 30560452 DOI: 10.1007/s00253-018-9557-5] [Citation(s) in RCA: 96] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2018] [Revised: 11/30/2018] [Accepted: 12/03/2018] [Indexed: 02/07/2023]
Abstract
Carotenoids are a group of isoprenoid pigments naturally synthesized by plants and microorganisms, which are applied industrially in food, cosmetic, and pharmaceutical product formulations. In addition to their use as coloring agents, carotenoids have been proposed as health additives, being able to prevent cancer, macular degradation, and cataracts. Moreover, carotenoids may also protect cells against oxidative damage, acting as an antioxidant agent. Considering the interest in greener and sustainable industrial processing, the search for natural carotenoids has increased over the last few decades. In particular, it has been suggested that the use of bioprocessing technologies can improve carotenoid production yields or, as a minimum, increase the efficiency of currently used production processes. Thus, this review provides a short but comprehensive overview of the recent biotechnological developments in carotenoid production using microorganisms. The hot topics in the field are properly addressed, from carotenoid biosynthesis to the current technologies involved in their extraction, and even highlighting the recent advances in the marketing and application of "microbial" carotenoids. It is expected that this review will improve the knowledge and understanding of the most appropriate and economic strategies for a biotechnological production of carotenoids.
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Affiliation(s)
- Cassamo Ussemane Mussagy
- Department of Bioprocesses and Biotechnology, School of Pharmaceutical Sciences, São Paulo State University (UNESP), Rodovia Araraquara-Jaú/Km 01, Campos Ville, Araraquara, SP, 14800-903, Brazil
| | - James Winterburn
- School of Chemical Engineering and Analytical Science, The University of Manchester, Manchester, UK
| | - Valéria Carvalho Santos-Ebinuma
- Department of Bioprocesses and Biotechnology, School of Pharmaceutical Sciences, São Paulo State University (UNESP), Rodovia Araraquara-Jaú/Km 01, Campos Ville, Araraquara, SP, 14800-903, Brazil.
| | - Jorge Fernando Brandão Pereira
- Department of Bioprocesses and Biotechnology, School of Pharmaceutical Sciences, São Paulo State University (UNESP), Rodovia Araraquara-Jaú/Km 01, Campos Ville, Araraquara, SP, 14800-903, Brazil
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176
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Lhotská I, Solich P, Šatínský D. A Comparative Study of Advanced Stationary Phases for Fast Liquid Chromatography Separation of Synthetic Food Colorants. Molecules 2018; 23:E3335. [PMID: 30558325 PMCID: PMC6321072 DOI: 10.3390/molecules23123335] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2018] [Revised: 12/09/2018] [Accepted: 12/13/2018] [Indexed: 12/14/2022] Open
Abstract
Food analysis demands fast methods for routine control and high throughput of samples. Chromatographic separation enables simultaneous determination of numerous compounds in complex matrices, several approaches increasing separation efficiency and speed of analysis were involved. In this work, modern types of column with monolithic rod or superficially porous particles were employed and compared for determination of eight synthetic food dyes, their chromatographic performance was evaluated. During method optimization, cyano stationary phase Chromolith Performance CN 100 × 4.6 mm and Ascentis Express ES-CN 100 × 4.6 mm, 5 µm were selected for the separation of polar colorants. The separation was performed by gradient elution of acetonitrile/methanol and 2% water solution of ammonium acetate at flow rate 2.0 mL min-1. Mobile phase composition and the gradients were optimized in order to enable efficient separation on both columns. The method using fused-core particle column provided higher separation efficiency, narrow peaks of analytes resulted in increased peak capacity and shortening of analysis time. After the validation, the method was applied for analysis of coloured beers, soft drinks and candies.
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Affiliation(s)
- Ivona Lhotská
- Department of Analytical Chemistry, Faculty of Pharmacy in Hradec Králové, Charles University, Heyrovského 1203, Hradec Králové 50005, Czech Republic.
| | - Petr Solich
- Department of Analytical Chemistry, Faculty of Pharmacy in Hradec Králové, Charles University, Heyrovského 1203, Hradec Králové 50005, Czech Republic.
| | - Dalibor Šatínský
- Department of Analytical Chemistry, Faculty of Pharmacy in Hradec Králové, Charles University, Heyrovského 1203, Hradec Králové 50005, Czech Republic.
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177
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Leong HY, Ooi CW, Law CL, Julkifle AL, Pan GT, Show PL. Investigation of betacyanins stability from peel and flesh of red-purple pitaya with food additives supplementation and pH treatments. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.09.021] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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178
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Freitas-Sá DDGC, de Souza RC, de Araujo MCP, Borguini RG, de Mattos LDS, Pacheco S, Godoy RLDO. Effect of jabuticaba (Myrciaria jaboticaba (Vell) O. Berg) and jamelão (Syzygium cumini (L.) Skeels) peel powders as colorants on color-flavor congruence and acceptability of yogurts. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.05.024] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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179
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López CJ, Caleja C, Prieto M, Barreiro MF, Barros L, Ferreira IC. Optimization and comparison of heat and ultrasound assisted extraction techniques to obtain anthocyanin compounds from Arbutus unedo L. Fruits. Food Chem 2018; 264:81-91. [DOI: 10.1016/j.foodchem.2018.04.103] [Citation(s) in RCA: 64] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2018] [Revised: 04/20/2018] [Accepted: 04/23/2018] [Indexed: 10/17/2022]
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180
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Determination of food colorants in a wide variety of food matrices by microemulsion electrokinetic capillary chromatography. Considerations on the found concentrations and regulated consumption limits. Food Chem 2018; 262:129-133. [DOI: 10.1016/j.foodchem.2018.04.086] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2017] [Revised: 04/12/2018] [Accepted: 04/21/2018] [Indexed: 10/17/2022]
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181
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Iriondo-DeHond M, Miguel E, Del Castillo MD. Food Byproducts as Sustainable Ingredients for Innovative and Healthy Dairy Foods. Nutrients 2018; 10:E1358. [PMID: 30249001 PMCID: PMC6213882 DOI: 10.3390/nu10101358] [Citation(s) in RCA: 57] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2018] [Revised: 09/18/2018] [Accepted: 09/21/2018] [Indexed: 12/30/2022] Open
Abstract
The valorization of food wastes and byproducts has become a major subject of research to improve the sustainability of the food chain. This narrative review provides an overview of the current trends in the use of food byproducts in the development of dairy foods. We revised the latest data on food loss generation, the group of byproducts most used as ingredients in dairy product development, and their function within the food matrix. We also address the challenges associated with the sensory properties of the new products including ingredients obtained from byproducts, and consumers' attitudes towards these sustainable novel dairy foods. Overall, 50 studies supported the tremendous potential of the application of food byproducts (mainly those from plant-origin) in dairy foods as ingredients. There are promising results for their utilization as food additives for technological purposes, and as sources of bioactive compounds to enhance the health-promoting properties of dairy products. However, food technologists, nutritionists and sensory scientists should work together to face the challenge of improving the palatability and consumer acceptance of these novel and sustainable dairy foods.
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Affiliation(s)
- Maite Iriondo-DeHond
- Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), N-II km 38,200, 28800 Alcalá de Henares, Spain.
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), C/ Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain.
| | - Eugenio Miguel
- Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), N-II km 38,200, 28800 Alcalá de Henares, Spain.
| | - María Dolores Del Castillo
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), C/ Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain.
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182
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Pinela J, Prieto MA, Pereira E, Jabeur I, Barreiro MF, Barros L, Ferreira ICFR. Optimization of heat- and ultrasound-assisted extraction of anthocyanins from Hibiscus sabdariffa calyces for natural food colorants. Food Chem 2018; 275:309-321. [PMID: 30724201 DOI: 10.1016/j.foodchem.2018.09.118] [Citation(s) in RCA: 70] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2018] [Revised: 09/17/2018] [Accepted: 09/19/2018] [Indexed: 12/31/2022]
Abstract
Heat- and ultrasound-assisted extraction methods were applied to recover anthocyanins from Hibiscus sabdariffa calyces. The extraction variables, time (t), ethanol proportion (S), and temperature (T) or ultrasonic power (P), were combined in a 5-level experimental design and analysed by response surface methodology for process optimization. The delphinidin-3-O-sambubioside (C1) and cyanidin-3-O-sambubioside (C2) levels were monitored by LC-DAD-ESI/MSn and used as response criteria. The developed models were successfully fitted to the experimental data and used to determine optimal extraction conditions. UAE was the most efficient method yielding 51.76 mg C1 + C2/g R under optimal conditions (t = 26.1 min, P = 296.6 W and S = 39.1% ethanol, v/v). The dose-response effects of the solid/liquid ratio on the extraction rate were also determined. The anthocyanin levels herein reported are higher than those found in the literature, which support the potential use of H. sabdariffa as a sustainable source of natural colorants with application in different industrial sectors.
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Affiliation(s)
- José Pinela
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - M A Prieto
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Nutrition and Bromatology Group, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain
| | - Eliana Pereira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Inès Jabeur
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Maria Filomena Barreiro
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials (LSRE-LCM), Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
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183
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Extraction of carotenoids from cantaloupe waste and determination of its mineral composition. Food Res Int 2018; 111:391-398. [DOI: 10.1016/j.foodres.2018.05.044] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2017] [Revised: 05/18/2018] [Accepted: 05/19/2018] [Indexed: 01/01/2023]
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184
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Han AR, Lim TG, Song YR, Jang M, Rhee YK, Hong HD, Kim MH, Kim HJ, Cho CW. Inhibitory Effect of Opuntia humifusa Fruit Water Extract on Solar Ultraviolet-Induced MMP-1 Expression. Int J Mol Sci 2018; 19:ijms19092503. [PMID: 30149526 PMCID: PMC6163292 DOI: 10.3390/ijms19092503] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2018] [Revised: 08/18/2018] [Accepted: 08/20/2018] [Indexed: 12/17/2022] Open
Abstract
Opuntia humifusa is a type of cactus whose fruits have been used in folk medicine for the treatment of several diseases. In the present study, we aimed to determine whether O. humifusa fruit water extract (OHE) has inhibitory effects against solar ultraviolet (sUV)-induced matrix metalloproteinase-1 (MMP-1) expression. In ex vivo human skin, we found that OHE suppressed sUV radiation-induced MMP-1 expression. The inhibitory effect of OHE was confirmed in human dermal fibroblasts. OHE treatment reduced sUV-induced MMP-1 expression by suppressing reactive oxygen species (ROS) generation and phosphorylation of c-Jun, a component of transcription factor activator protein 1 (AP-1). On the other hand, OHE recovered the tissue inhibitor of matrix metalloproteinase 1 (TIMP-1) and type 1 collagen production attenuated by sUV. As upstream signaling pathways for AP-1, MKK4-JNK, MEK-ERK, and MKK3/6-p38 phosphorylation were downregulated by OHE treatment. In addition, OHE exhibited DPPH radical scavenging activity. These findings demonstrate that OHE has a preventive effect against sUV-induced skin damage via suppression of pathways triggered by ROS.
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Affiliation(s)
- Ah-Ram Han
- Traditional Food Research Group, Korea Food Research Institute, Wanju-gun 55365, Jeollabuk-do, Korea.
| | - Tae-Gyu Lim
- Traditional Food Research Group, Korea Food Research Institute, Wanju-gun 55365, Jeollabuk-do, Korea.
| | - Young-Ran Song
- Traditional Food Research Group, Korea Food Research Institute, Wanju-gun 55365, Jeollabuk-do, Korea.
| | - Mi Jang
- Traditional Food Research Group, Korea Food Research Institute, Wanju-gun 55365, Jeollabuk-do, Korea.
| | - Young Kyoung Rhee
- Traditional Food Research Group, Korea Food Research Institute, Wanju-gun 55365, Jeollabuk-do, Korea.
| | - Hee-Do Hong
- Traditional Food Research Group, Korea Food Research Institute, Wanju-gun 55365, Jeollabuk-do, Korea.
| | - Mi-Hyun Kim
- Traditional Food Research Group, Korea Food Research Institute, Wanju-gun 55365, Jeollabuk-do, Korea.
| | - Hyun-Jin Kim
- Department of Food Science and Technology, Division of Applied Life Sciences (BK21 plus), and Institute of Agriculture and Life Science, Gyeongsang National University, Jinju-si 52828, Gyeongsangnam-do, Korea.
| | - Chang-Won Cho
- Traditional Food Research Group, Korea Food Research Institute, Wanju-gun 55365, Jeollabuk-do, Korea.
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185
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Oliveira A, Amaro AL, Pintado M. Impact of food matrix components on nutritional and functional properties of fruit-based products. Curr Opin Food Sci 2018. [DOI: 10.1016/j.cofs.2018.04.002] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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186
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Leong HY, Ooi CW, Law CL, Julkifle AL, Ling TC, Show PL. Application of liquid biphasic flotation for betacyanins extraction from peel and flesh of Hylocereus polyrhizus and antioxidant activity evaluation. Sep Purif Technol 2018. [DOI: 10.1016/j.seppur.2018.03.008] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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187
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Righi Pessoa da Silva H, da Silva C, Bolanho BC. Ultrasonic-assisted extraction of betalains from red beet (Beta vulgaris
L.). J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12833] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
| | - Camila da Silva
- Departamento de Tecnologia; Universidade Estadual de Maringá; Umuarama Puerto Rico Brazil
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188
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Medeiros AKDOC, Gomes CDC, Amaral MLQDA, Medeiros LDGD, Medeiros I, Porto DL, Aragão CFS, Maciel BLL, Morais AHDA, Passos TS. Nanoencapsulation improved water solubility and color stability of carotenoids extracted from Cantaloupe melon (Cucumis melo L.). Food Chem 2018; 270:562-572. [PMID: 30174087 DOI: 10.1016/j.foodchem.2018.07.099] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2018] [Revised: 07/15/2018] [Accepted: 07/16/2018] [Indexed: 01/27/2023]
Abstract
Cantaloupe melon carotenoids were encapsulated in porcine gelatin, whey protein isolate and concentrate by emulsification O/W to evaluate which agent could promote an increase in water solubility, and color stability in yogurt. The average particle size obtained was 59.3 (2.60) nm-161.0 (27.30) nm. Encapsulated crude extract in porcine gelatin presented the smallest size and polydispersity index [0.4 (0.04)], and showed sphericity, smooth surface and low agglomeration in SEM. These results associated to the good chemical interaction between the raw materials shown by FTIR, justify the increase in water solubility [0.072 (0.007) mg.mL-1] compared to the crude extract [0.026 (0.003) mg.mL-1]. The yogurt added with this nanoencapsulate remained stable for 60 days, unlike the crude extract. The results show that the nanoencapsulation using gelatin increased water solubility and the potential of application of melon carotenoids in food as natural dyes.
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Affiliation(s)
| | - Camila de Carvalho Gomes
- Biochemistry Postgraduate Program, Biosciences Center, Federal University of Rio Grande do Norte, Natal, RN 59078-970, Brazil
| | | | | | - Isaiane Medeiros
- Nutrition Postgraduate Program, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN 59078-970, Brazil
| | - Dayanne Lopes Porto
- Department of Pharmacy, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN 59078-970, Brazil
| | - Cícero Flávio Soares Aragão
- Department of Pharmacy, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN 59078-970, Brazil
| | - Bruna Leal Lima Maciel
- Nutrition Postgraduate Program, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN 59078-970, Brazil; Department of Nutrition, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN 59078-970, Brazil
| | - Ana Heloneida de Araújo Morais
- Nutrition Postgraduate Program, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN 59078-970, Brazil; Biochemistry Postgraduate Program, Biosciences Center, Federal University of Rio Grande do Norte, Natal, RN 59078-970, Brazil; Department of Nutrition, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN 59078-970, Brazil.
| | - Thais Souza Passos
- Department of Nutrition, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN 59078-970, Brazil
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189
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Levisson M, Patinios C, Hein S, de Groot PA, Daran JM, Hall RD, Martens S, Beekwilder J. Engineering de novo anthocyanin production in Saccharomyces cerevisiae. Microb Cell Fact 2018; 17:103. [PMID: 29970082 PMCID: PMC6029064 DOI: 10.1186/s12934-018-0951-6] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2018] [Accepted: 06/27/2018] [Indexed: 11/16/2022] Open
Abstract
BACKGROUND Anthocyanins are polyphenolic pigments which provide pink to blue colours in fruits and flowers. There is an increasing demand for anthocyanins, as food colorants and as health-promoting substances. Plant production of anthocyanins is often seasonal and cannot always meet demand due to low productivity and the complexity of the plant extracts. Therefore, a system of on-demand supply is useful. While a number of other (simpler) plant polyphenols have been successfully produced in the yeast Saccharomyces cerevisiae, production of anthocyanins has not yet been reported. RESULTS Saccharomyces cerevisiae was engineered to produce pelargonidin 3-O-glucoside starting from glucose. Specific anthocyanin biosynthetic genes from Arabidopsis thaliana and Gerbera hybrida were introduced in a S. cerevisiae strain producing naringenin, the flavonoid precursor of anthocyanins. Upon culturing, pelargonidin and its 3-O-glucoside were detected inside the yeast cells, albeit at low concentrations. A number of related intermediates and side-products were much more abundant and were secreted into the culture medium. To optimize titers of pelargonidin 3-O-glucoside further, biosynthetic genes were stably integrated into the yeast genome, and formation of a major side-product, phloretic acid, was prevented by engineering the yeast chassis. Further engineering, by removing two glucosidases which are known to degrade pelargonidin 3-O-glucoside, did not result in higher yields of glycosylated pelargonidin. In aerated, pH controlled batch reactors, intracellular pelargonidin accumulation reached 0.01 µmol/gCDW, while kaempferol and dihydrokaempferol were effectively exported to reach extracellular concentration of 20 µM [5 mg/L] and 150 µM [44 mg/L], respectively. CONCLUSION The results reported in this study demonstrate the proof-of-concept that S. cerevisiae is capable of de novo production of the anthocyanin pelargonidin 3-O-glucoside. Furthermore, while current conversion efficiencies are low, a number of clear bottlenecks have already been identified which, when overcome, have huge potential to enhance anthocyanin production efficiency. These results bode very well for the development of fermentation-based production systems for specific and individual anthocyanin molecules. Such systems have both great scientific value for identifying and characterising anthocyanin decorating enzymes as well as significant commercial potential for the production of, on-demand, pure bioactive compounds to be used in the food, health and even pharma industries.
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Affiliation(s)
- Mark Levisson
- Laboratory of Plant Physiology, Wageningen University & Research, Droevendaalsesteeg 1, 6708 PB Wageningen, The Netherlands
| | - Constantinos Patinios
- Laboratory of Plant Physiology, Wageningen University & Research, Droevendaalsesteeg 1, 6708 PB Wageningen, The Netherlands
| | - Sascha Hein
- Department of Food Quality and Nutrition, Fondazione Edmund Mach, Centro Ricerca e Innovazione, Via E. Mach, 1, 38010 San Michele all’Adige, TN Italy
| | - Philip A. de Groot
- Department of Biotechnology, Delft University of Technology, van der Maasweg 9, 2629 HZ Delft, The Netherlands
| | - Jean-Marc Daran
- Department of Biotechnology, Delft University of Technology, van der Maasweg 9, 2629 HZ Delft, The Netherlands
| | - Robert D. Hall
- Laboratory of Plant Physiology, Wageningen University & Research, Droevendaalsesteeg 1, 6708 PB Wageningen, The Netherlands
- Wageningen Plant Research, Wageningen University & Research, Droevendaalsesteeg 1, 6708 PB Wageningen, The Netherlands
| | - Stefan Martens
- Department of Food Quality and Nutrition, Fondazione Edmund Mach, Centro Ricerca e Innovazione, Via E. Mach, 1, 38010 San Michele all’Adige, TN Italy
| | - Jules Beekwilder
- Wageningen Plant Research, Wageningen University & Research, Droevendaalsesteeg 1, 6708 PB Wageningen, The Netherlands
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190
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Almeida HHS, Barros L, Barreira JCM, Calhelha RC, Heleno SA, Sayer C, Miranda CG, Leimann FV, Barreiro MF, Ferreira ICFR. Bioactive evaluation and application of different formulations of the natural colorant curcumin (E100) in a hydrophilic matrix (yogurt). Food Chem 2018; 261:224-232. [PMID: 29739587 DOI: 10.1016/j.foodchem.2018.04.056] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2017] [Revised: 04/13/2018] [Accepted: 04/16/2018] [Indexed: 12/18/2022]
Abstract
Curcumin (E100) is a natural colorant that, besides conferring color, has bioactivity, serving as an alternative to some artificial colorants. As a hydrophobic colorant, its modification/compatibilization with the aqueous medium is required to improve stability and enable its application in hydrophilic food matrices. Herein, different formulations of curcumin (curcumin powder: PC, water-dispersible curcumin: DC: and nanoencapsulated curcumin: NC) were evaluated as yogurt colorants. PC showed the strongest bioactivity in all assays (EC50 values: 63 ± 2 to 7.9 ± 0.1 μg.mL-1; GI50 values: 48 ± 1 to 17 ± 1 μg.mL-1 and MIC values: 0.0625 to 0.5 mg.mL-1), which might indicate that DC and NC reduce the short-term accessibility to curcumin. The tested curcumin formulations produced yogurts with different appearance, specifically associated with their color parameters, besides presenting slight changes in nutritional composition and free sugars and fatty acids profiles. The water compatible formulations (DC and NC) showed advantages over hydrophobic (PC) having a wider industrial utilization.
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Affiliation(s)
- Heloísa H S Almeida
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials (LSRE-LCM), Polytechnic Institute of Bragança, Campus Santa Apolónia, 5301-857 Bragança, Portugal; Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná - UTFPR, Campus Campo Mourão, via Rosalina Maria dos Santos, 1233, CEP 87301-899, Caixa Postal: 271, Campo Mourão, PR, Brazil
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - João C M Barreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Ricardo C Calhelha
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Sandrina A Heleno
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials (LSRE-LCM), Polytechnic Institute of Bragança, Campus Santa Apolónia, 5301-857 Bragança, Portugal
| | - Claudia Sayer
- Chemical and Food Engineering Department, Federal University of Santa Catarina, CTC, Caixa Postal 476, CEP 88040-970 Florianópolis, SC, Brazil
| | - Cristiane Grella Miranda
- Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná - UTFPR, Campus Campo Mourão, via Rosalina Maria dos Santos, 1233, CEP 87301-899, Caixa Postal: 271, Campo Mourão, PR, Brazil
| | - Fernanda Vitória Leimann
- Laboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials (LSRE-LCM), Polytechnic Institute of Bragança, Campus Santa Apolónia, 5301-857 Bragança, Portugal; Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná - UTFPR, Campus Campo Mourão, via Rosalina Maria dos Santos, 1233, CEP 87301-899, Caixa Postal: 271, Campo Mourão, PR, Brazil
| | - Maria Filomena Barreiro
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials (LSRE-LCM), Polytechnic Institute of Bragança, Campus Santa Apolónia, 5301-857 Bragança, Portugal.
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
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191
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Garcia Silveira TM, Tapia-Blácido DR. Is isolating starch from the residue of annatto pigment extraction feasible? Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.09.027] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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192
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Investigating the Interaction of Ascorbic Acid with Anthocyanins and Pyranoanthocyanins. Molecules 2018; 23:molecules23040744. [PMID: 29570649 PMCID: PMC6017693 DOI: 10.3390/molecules23040744] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2018] [Revised: 03/18/2018] [Accepted: 03/21/2018] [Indexed: 11/29/2022] Open
Abstract
Juices colored by anthocyanins experience color loss related to fortification with ascorbic acid (AA), thought to be the result of condensation at Carbon-4 of anthocyanins. To further understand this mechanism, pyranoanthocyanins, having a fourth-ring covalently occupying Carbon-4, were synthesized to compare its reactivity with AA against that of anthocyanins. Pyranoanthocyanins were synthesized by combining chokeberry anthocyanins with pyruvic acid. AA (250–1000 mg/L) was added to either chokeberry extract, cyanidin-3-galactoside, or 5-Carboxypyranocyanidin-3-galactoside. Samples were stored in the dark for 5 days at 25 °C and spectra (380–700 nm), color (CIE-L*c*h*), and composition changes (HPLC-MS/MS) were monitored. Extensive bleaching occurred for cyanidin-3-galactoside and chokeberry colored solutions, with a decrease in half-lives from 22.8 to 0.3 days for Cyanidin-3-galactoside when 1000 mg/L AA was added. 5-Carboxypyranocyanidin-3-galactoside solution better maintained color with limited loss in absorbance, due to the formation of colored degradation products (λvis-max = 477 to 487 nm), and half-life decrease from 40.8 to 2.7 days, an 8–13-fold improvement compared to anthocyanins. This suggested alternative sites of reactivity with AA. Carbon-4 may be the preferred site for AA-pigment interactions, but it was not the only location. With Carbon-4 blocked, 5-Carboxypyranocyanidin-3-galactoside reacted with AA to form new pigments and reduce bleaching.
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193
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Antimicrobial evaluation of red, phytoalexin-rich sorghum food biocolorant. PLoS One 2018; 13:e0194657. [PMID: 29561885 PMCID: PMC5862489 DOI: 10.1371/journal.pone.0194657] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2017] [Accepted: 03/07/2018] [Indexed: 01/01/2023] Open
Abstract
Sorghum (Sorghum bicolor) extract is traditionally used as red biocolorant in West Africa to colour foods, among which wagashi, a soft cheese. This biocolorant is a source of the phytoalexin apigeninidin and phenolic acids, and users claim that it has preservative effects next to its colouring properties. If such a claim can be scientifically substantiated, it adds a valuable functional property to this natural red colorant, thereby increasing its potential applications in the food industry. Hence, the present study evaluated the antimicrobial properties of dye sorghum extracts using challenge tests in broth and wagashi as a model of a popular food application. The alkaline extract and hot aqueous extract were used for dyeing wagashi by 87.7% and 12.3% of the traders, respectively. The dyeing procedure is perceived as a preservation strategy, and is also a means to maximise the revenues. However, results demonstrated that the application of sorghum biocolorant on wagashi had no inhibitory effect on the growth of fungi (Penicillium chrysogenum, Cladosporium macrocarpum) and Escherichia coli O157:H7. Furthermore, sorghum biocolorant in broth had no effect on growth of Listeria monocytogenes and Escherichia coli O157:H7. Consequently, the commonly used extracts for colouring soft West-African cheese did not show a preservative effect. In addition, dyeing did not affect the physico-chemical properties of wagashi. Still, the red colour hampered visual detection of microbial growth, thus clarifying the preservative effect reported by users.
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194
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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]
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195
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Guerreiro TM, Gonçalves RF, Melo CFOR, de Oliveira DN, Lima EDO, Visintin JA, de Achilles MA, Catharino RR. A Metabolomic Overview of Follicular Fluid in Cows. Front Vet Sci 2018; 5:10. [PMID: 29473045 PMCID: PMC5809397 DOI: 10.3389/fvets.2018.00010] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2017] [Accepted: 01/18/2018] [Indexed: 12/30/2022] Open
Abstract
Follicular fluid (FF) protects the oocyte against proteolysis and extrusion during ovulation, providing an appropriate microenvironment that favors proper embryonic development; thereby, FF plays a key role in embryo quality. Being directly related to cattle breeding, studying FF is extremely important in livestock science to measure cattle fertility. This may eventually help to assess the quality of both meat and milk, products widely consumed worldwide. There is an important commercial interest in the evaluation and characterization of compounds present in the FF of livestock that present greater likelihood of pregnancy. Mass spectrometry is a great ally for this type of analysis and can provide quick and efficient screening for molecular markers in biological samples. The present study demonstrated the potential of high-resolution mass spectrometry in analyzing FF samples from two distinct groups of Nellore cows (Bos indicus): high and low fertility, as determined by the number of oocytes produced. We were able to delineate markers of interest for each group, which may ultimately be related to biochemical pathways that lead to higher or lower reproductive performance.
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Affiliation(s)
- Tatiane Melina Guerreiro
- Innovare Biomarkers Laboratory, School of Pharmaceutical Sciences, University of Campinas - UNICAMP, Campinas, São Paulo, Brazil
| | - Roseli Fernandes Gonçalves
- Department of Animal Reproduction, College of Veterinary Medicine and Animal Science, São Paulo University - USP, São Paulo, Brazil
| | - Carlos Fernando O Rodrigues Melo
- Innovare Biomarkers Laboratory, School of Pharmaceutical Sciences, University of Campinas - UNICAMP, Campinas, São Paulo, Brazil
| | - Diogo Noin de Oliveira
- Innovare Biomarkers Laboratory, School of Pharmaceutical Sciences, University of Campinas - UNICAMP, Campinas, São Paulo, Brazil
| | - Estela de Oliveira Lima
- Innovare Biomarkers Laboratory, School of Pharmaceutical Sciences, University of Campinas - UNICAMP, Campinas, São Paulo, Brazil
| | - Jose Antônio Visintin
- Department of Animal Reproduction, College of Veterinary Medicine and Animal Science, São Paulo University - USP, São Paulo, Brazil
| | | | - Rodrigo Ramos Catharino
- Innovare Biomarkers Laboratory, School of Pharmaceutical Sciences, University of Campinas - UNICAMP, Campinas, São Paulo, Brazil
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196
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Ai YJ, Liang P, Wu YX, Dong QM, Li JB, Bai Y, Xu BJ, Yu Z, Ni D. Rapid qualitative and quantitative determination of food colorants by both Raman spectra and Surface-enhanced Raman Scattering (SERS). Food Chem 2018; 241:427-433. [DOI: 10.1016/j.foodchem.2017.09.019] [Citation(s) in RCA: 73] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2017] [Revised: 08/28/2017] [Accepted: 09/04/2017] [Indexed: 10/18/2022]
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197
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Lipskikh O, Korotkova E, Khristunova Y, Barek J, Kratochvil B. Sensors for voltammetric determination of food azo dyes - A critical review. Electrochim Acta 2018. [DOI: 10.1016/j.electacta.2017.12.027] [Citation(s) in RCA: 77] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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198
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199
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Wild edible plants: Nutritional and toxicological characteristics, retrieval strategies and importance for today's society. Food Chem Toxicol 2017; 110:165-188. [DOI: 10.1016/j.fct.2017.10.020] [Citation(s) in RCA: 77] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2017] [Revised: 10/11/2017] [Accepted: 10/13/2017] [Indexed: 12/16/2022]
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200
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Neri-Numa IA, Pessoa MG, Paulino BN, Pastore GM. Genipin: A natural blue pigment for food and health purposes. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.06.018] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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