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Echegaray N, Guzel N, Kumar M, Guzel M, Hassoun A, Lorenzo JM. Recent advancements in natural colorants and their application as coloring in food and in intelligent food packaging. Food Chem 2023; 404:134453. [PMID: 36252374 DOI: 10.1016/j.foodchem.2022.134453] [Citation(s) in RCA: 28] [Impact Index Per Article: 28.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Revised: 09/06/2022] [Accepted: 09/26/2022] [Indexed: 01/12/2023]
Abstract
Colorants are widely employed in the food industry as an essential ingredient in many products since color is one of the most valued attributes by consumers. Furthermore, the utilization of colorants is currently being extended to the food packaging technologies. The objective of this review was to compile recent information about the main families of natural coloring compounds, and to describe their real implications in food coloring. In addition, their technological use in different food systems (namely, bakery products, beverages, meat and meat products, and dairy products) and their utilization in intelligent packaging to monitor the freshness of foodstuffs with the aim of extending food shelf life and improving food properties was discussed. The potential of using natural colorant in different food to improve their color has been demonstrated, although color stability is still a challenging task. More interestingly, the application of intelligent colorimetric indicators to exhibit color changes with variations in pH can enable real-time monitoring of food quality.
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Affiliation(s)
- Noemí Echegaray
- Centro Tecnológico de la Carne de Galicia, Avda. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Nihal Guzel
- Department of Food Engineering, Hitit University, Corum, Turkey
| | - Manoj Kumar
- Chemicaland Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, Mumbai 400019, India
| | - Mustafa Guzel
- Department of Food Engineering, Hitit University, Corum, Turkey; Department of Biotechnology, Middle East Technical University, Ankara, Turkey
| | - Abdo Hassoun
- Sustainable AgriFoodtech Innovation & Research (SAFIR), 62000 Arras, France; Univ. Littoral Côte d'Opale, UMRt 1158 BioEcoAgro, USC ANSES, INRAe, Univ. Artois, Univ. Lille, Univ. Picardie Jules Verne, Univ. Liège, Junia, F-62200, Boulogne-sur-Mer, France
| | - Jose Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avda. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Universidade de Vigo, Área de Tecnoloxía dos Alimentos, Facultade de Ciencias de Ourense, 32004 Ourense, Spain.
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2
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Complexation of anthocyanins, betalains and carotenoids with biopolymers: An approach to complexation techniques and evaluation of binding parameters. Food Res Int 2023; 163:112277. [PMID: 36596187 DOI: 10.1016/j.foodres.2022.112277] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Revised: 11/22/2022] [Accepted: 11/27/2022] [Indexed: 12/05/2022]
Abstract
Natural pigments are bioactive compounds that can present health-promoting bioactivities in the human body. Due to their strong coloring properties, these compounds have been widely used as color additives as an alternative to artificial colorants. However, since these pigments are unstable under certain conditions, such as the presence of light, oxygen, and heat, the use of complexation and encapsulation techniques with biopolymers is in demand. Moreover, some functional properties can be achieved by using natural pigments-biopolymers complexes in food matrices. The complexation and encapsulation of natural pigments with biopolymers consist of forming a complex with the aim to make these compounds less susceptible to oxidative and degrading agents, and can also be used to improve their solubility in different media. This review aims to discuss different techniques that have been used over the last years to create natural pigment-biopolymers complexes, as well as the recent advances, limitations, effects, and possible applications of these complexes in foods. Moreover, the understanding of thermodynamic parameters between natural pigments and biopolymers is very important regarding the complex formation and their use in food systems. In this sense, thermodynamic techniques that can be used to determine binding parameters between natural pigments and potential wall materials, as well as their applications, advantages, and limitations are presented in this work. Several studies have shown an improvement in many aspects regarding the use of these complexes, including increased thermal and storage stability. Nonetheless, data regarding the biological effects on the human body and the sensory acceptance of natural pigments-biopolymers complexes in food systems are scarce in the literature.
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3
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Benucci I, Mazzocchi C, Lombardelli C, Del Franco F, Cerreti M, Esti M. Inclusion of curcumin in b-cyclodextrin: a promising prospective as food ingredient. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2022; 39:1942-1952. [PMID: 36255357 DOI: 10.1080/19440049.2022.2135764] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
In the present work, the inclusion complexes between curcumin (CC) and β-cyclodextrin (β-CD) were obtained through co-precipitation at different times of magnetic stirring and simple mixing. The stoichiometric ratio between CC and β-CD was ascertained to be 1:2. The samples prepared by co-precipitation (24 h magnetic stirring and 24 h cold static precipitation) and by simple mixing, showed the best performance in terms of powder recovery (72 and 97%, respectively), encapsulation efficiency (72 and 95%, respectively) and tinting power, while no significant differences were revealed in terms of loading capacity (about 14%). Using either inclusion method, the complexation of CC into β-CD make the colorant 20-fold more water soluble than pure CC. The pigment stability was also enhanced under different storage conditions (high temperature and light exposure), either when applied in liquid or gel state. However, after 30 days under natural light exposure, an appreciable colour change from yellow to orange was revealed to an extent probably perceptible by an inexperienced observer.
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Affiliation(s)
- Ilaria Benucci
- Department of Agriculture and Forestry Science (DAFNE), Tuscia University, Viterbo, Italy
| | - Caterina Mazzocchi
- Department of Agriculture and Forestry Science (DAFNE), Tuscia University, Viterbo, Italy
| | - Claudio Lombardelli
- Department of Agriculture and Forestry Science (DAFNE), Tuscia University, Viterbo, Italy
| | - Felicia Del Franco
- Department of Agriculture and Forestry Science (DAFNE), Tuscia University, Viterbo, Italy
| | - Martina Cerreti
- Department of Agriculture and Forestry Science (DAFNE), Tuscia University, Viterbo, Italy
| | - Marco Esti
- Department of Agriculture and Forestry Science (DAFNE), Tuscia University, Viterbo, Italy
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4
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Carbohydrate-based functional ingredients derived from starch: Current status and future prospects. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107729] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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5
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Ghosh S, Sarkar T, Chakraborty R, Shariati MA, Simal-Gandara J. Nature's palette: An emerging frontier for coloring dairy products. Crit Rev Food Sci Nutr 2022; 64:1508-1552. [PMID: 36066466 DOI: 10.1080/10408398.2022.2117785] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Consumers all across the world are looking for the most delectable and appealing foods, while also demanding products that are safer, more nutritious, and healthier. Substitution of synthetic colorants with natural colorants has piqued consumer and market interest in recent years. Due to increasing demand, extensive research has been conducted to find natural and safe food additives, such as natural pigments, that may have health benefits. Natural colorants are made up of a variety of pigments, many of which have significant biological potential. Because of the promising health advantages, natural colorants are gaining immense interest in the dairy industry. This review goes over the use of various natural colorants in dairy products which can provide desirable color as well as positive health impacts. The purpose of this review is to provide an in-depth look into the field of food (natural or synthetic) colorants applied in dairy products as well as their potential health benefits, safety, general trends, and future prospects in food science and technology. In this paper, we listed a plethora of applications of natural colorants in various milk-based products.
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Affiliation(s)
- Susmita Ghosh
- Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata, India
| | - Tanmay Sarkar
- Malda Polytechnic, West Bengal State Council of Technical Education, Government of West Bengal, Malda, India
| | - Runu Chakraborty
- Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata, India
| | - Mohammad Ali Shariati
- Research Department, K. G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), Moscow, Russian Federation
- Department of Scientific Research, Russian State Agrarian University - Moscow Timiryazev Agricultural Academy, Moscow, Russian Federation
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Analytical Chemistry and Food Science Department, Faculty of Science, Universidade de Vigo, Ourense, E32004, Spain
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6
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Celitan E, Gruskiene R, Kavleiskaja T, Sereikaite J. β-Carotene - 2-hydroxypropyl-β-cyclodextrin complexes coated with pectin. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107990] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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7
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Ozogul Y, Karsli GT, Durmuş M, Yazgan H, Oztop HM, McClements DJ, Ozogul F. Recent developments in industrial applications of nanoemulsions. Adv Colloid Interface Sci 2022; 304:102685. [PMID: 35504214 DOI: 10.1016/j.cis.2022.102685] [Citation(s) in RCA: 29] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Revised: 04/22/2022] [Accepted: 04/23/2022] [Indexed: 02/07/2023]
Abstract
Nanotechnology is being utilized in various industries to increase the quality, safety, shelf-life, and functional performance of commercial products. Nanoemulsions are thermodynamically unstable colloidal dispersions that consist of at least two immiscible liquids (typically oil and water), as well as various stabilizers (including emulsifiers, texture modifiers, ripening inhibitors, and weighting agents). They have unique properties that make them particularly suitable for some applications, including their small droplet size, high surface area, good physical stability, rapid digestibility, and high bioavailability. This article reviews recent developments in the formulation, fabrication, functional performance, and gastrointestinal fate of nanoemulsions suitable for use in the pharmaceutical, cosmetic, nutraceutical, and food industries, as well as providing an overview of regulatory and health concerns. Nanoemulsion-based delivery systems can enhance the water-dispersibility, stability, and bioavailability of hydrophobic bioactive compounds. Nevertheless, they must be carefully formulated to obtain the required functional attributes. In particular, the concentration, size, charge, and physical properties of the nano-droplets must be taken into consideration for each specific application. Before launching a nanoscale product onto the market, determination of physicochemical characteristics of nanoparticles and their potential health and environmental risks should be evaluated. In addition, legal, consumer, and economic factors must also be considered when creating these systems.
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Affiliation(s)
- Yesim Ozogul
- Cukurova University, Seafood Processing Technology, Adana, Turkey.
| | | | - Mustafa Durmuş
- Cukurova University, Seafood Processing Technology, Adana, Turkey
| | - Hatice Yazgan
- Cukurova University, Faculty of Ceyhan Veterinary Medicine, Department of Food Hygiene and Technology of Veterinary Medicine, Adana, Turkey
| | - Halil Mecit Oztop
- Middle East Technical University, Department of Food Engineering, Ankara, Turkey
| | | | - Fatih Ozogul
- Cukurova University, Seafood Processing Technology, Adana, Turkey
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8
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Benucci I, Lombardelli C, Mazzocchi C, Esti M. Natural colorants from vegetable food waste: Recovery, regulatory aspects, and stability—A review. Compr Rev Food Sci Food Saf 2022; 21:2715-2737. [DOI: 10.1111/1541-4337.12951] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2021] [Revised: 02/24/2022] [Accepted: 03/07/2022] [Indexed: 11/26/2022]
Affiliation(s)
- Ilaria Benucci
- Department of Agriculture and Forestry Science (DAFNE) Tuscia University Viterbo Italy
| | - Claudio Lombardelli
- Department of Agriculture and Forestry Science (DAFNE) Tuscia University Viterbo Italy
| | - Caterina Mazzocchi
- Department of Agriculture and Forestry Science (DAFNE) Tuscia University Viterbo Italy
| | - Marco Esti
- Department of Agriculture and Forestry Science (DAFNE) Tuscia University Viterbo Italy
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9
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Delineating the behavior of Berberis anthocyanin/β-cyclodextrin inclusion complex in vitro: A molecular dynamics approach. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113090] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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10
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Cid-Samamed A, Rakmai J, Mejuto JC, Simal-Gandara J, Astray G. Cyclodextrins inclusion complex: Preparation methods, analytical techniques and food industry applications. Food Chem 2022; 384:132467. [PMID: 35219231 DOI: 10.1016/j.foodchem.2022.132467] [Citation(s) in RCA: 92] [Impact Index Per Article: 46.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2021] [Revised: 02/07/2022] [Accepted: 02/12/2022] [Indexed: 01/19/2023]
Abstract
This review offers a vision of the chemical behaviour of natural ingredients, synthetic drugs and other related compounds complexed using cyclodextrins. The review takes care of different sections related to i) the inclusion complexes formation with cyclodextrins, ii) the determination of the inclusion formation constant, iii) the most used methods to prepare host inclusion in the non-polar cavity of cyclodextrins and iv) the analytical techniques to evidence host inclusion. The review provides different literature that shows the application of cyclodextrins to improve physical, chemical, and biological characteristics of food compounds including solubility, stability and their elimination/masking. Moreover, the review also offers examples of commercial food/supplement products of cyclodextrins to indicate that cyclodextrins can be used to generate biotechnological substances with innovative properties and improve the development of food products.
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Affiliation(s)
- Antonio Cid-Samamed
- Universidade de Vigo, Departamento de Química Física, Facultade de Ciencias, Ourense 32004, España.
| | - Jaruporn Rakmai
- Kasetsart Agricultural and Agro-Industrial Product Improvement Institute (KAPI), Kasetsart University, Bangkok 10900, Thailand.
| | - Juan Carlos Mejuto
- Universidade de Vigo, Departamento de Química Física, Facultade de Ciencias, Ourense 32004, España.
| | - Jesus Simal-Gandara
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Ourense E-32004, Spain.
| | - Gonzalo Astray
- Universidade de Vigo, Departamento de Química Física, Facultade de Ciencias, Ourense 32004, España.
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11
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Ghosh S, Sarkar T, Das A, Chakraborty R. Natural colorants from plant pigments and their encapsulation: An emerging window for the food industry. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112527] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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12
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Geng Q, Sun P, Tang G, Li P, Zhai Y. Improved antifungal activity and reduced aquatic toxicity of fludioxonil by complexation with β-cyclodextrin. J Mol Struct 2021. [DOI: 10.1016/j.molstruc.2021.131167] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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13
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Anaya-Esparza LM, la Mora ZVD, Vázquez-Paulino O, Ascencio F, Villarruel-López A. Bell Peppers ( Capsicum annum L.) Losses and Wastes: Source for Food and Pharmaceutical Applications. Molecules 2021; 26:molecules26175341. [PMID: 34500773 PMCID: PMC8434037 DOI: 10.3390/molecules26175341] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2021] [Revised: 08/28/2021] [Accepted: 08/31/2021] [Indexed: 01/29/2023] Open
Abstract
Currently, the high added-value compounds contained in plant by-products and wastes offer a wide spectrum of opportunities for their reuse and valorization, contributing to the circular economy. The bell pepper (Capsicum annum L.) is an exotic vegetable with high nutritional value that, after processing, leaves wastes (peel, seeds, and leaves) that represent desirable raw material for obtaining phytochemical compounds. This review summarizes and discusses the relevant information on the phytochemical profile of bell peppers and their related biological properties as an alternative to revalorize losses and wastes from bell peppers for their application in the food and pharmaceutical industries. Bell pepper fruits, seeds, and leaves contain bioactive compounds (phenols, flavonoids, carotenoids, tocopherol, and pectic polysaccharides) that exhibit antioxidant, antibacterial, antifungal, immunosuppressive and immunostimulant properties, and antidiabetic, antitumoral and neuroprotective activities, and have a potential use as functional food additives. In this context, the revalorization of food waste is positioned as a technological and innovative research area with beneficial effects for the population, the economy, and the environment. Further studies are required to guarantee the safety use of these compounds and to understand their mechanisms of action.
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Affiliation(s)
- Luis Miguel Anaya-Esparza
- Departamento de Ciencias Pecuarias y Agrícolas, Centro Universitario de Los Altos, Universidad de Guada-lajara, Av. Rafael Casillas Aceves 1200, Tepatitlán de Morelos 47620, Mexico;
| | - Zuamí Villagrán-de la Mora
- Departamento de Ciencias de la Salud, Centro Universitario de Los Altos, Universidad de Guadalajara, Av. Rafael Casillas Aceves 1200, Tepatitlán de Morelos 47620, Mexico;
| | - Olga Vázquez-Paulino
- Departamento de Farmacobiología, Centro Universitario de Ciencias Exactas e Ingenierías, Universidad de Guadalajara, Blvd. Gral. Marcelino García Barragán 1421, Olímpica, Guadalajara 44430, Mexico;
| | - Felipe Ascencio
- Centro de Investigaciones Biológicas del Noroeste (CIBNOR), Av. Instituto Politécnico Nacional 195, Playa Palo de Santa Rita Sur, La Paz 23096, BCS, Mexico
- Correspondence: (F.A.); (A.V.-L.)
| | - Angélica Villarruel-López
- Departamento de Farmacobiología, Centro Universitario de Ciencias Exactas e Ingenierías, Universidad de Guadalajara, Blvd. Gral. Marcelino García Barragán 1421, Olímpica, Guadalajara 44430, Mexico;
- Correspondence: (F.A.); (A.V.-L.)
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14
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Encapsulation of Carotenoids as Food Colorants via Formation of Cyclodextrin Inclusion Complexes: A Review. POLYSACCHARIDES 2021. [DOI: 10.3390/polysaccharides2020028] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
Abstract
The use of natural carotenoids as food colorants is an important trend of innovation in the industry due to their low toxicity, their potential as bio-functional ingredients, and the increasing demand for natural and organic foods. Despite these benefits, their inclusion in food matrices presents multiple challenges related to their low stability and low water solubility. The present review covers the main concepts and background of carotenoid inclusion complex formation in cyclodextrins as a strategy for their stabilization, and subsequent inclusion in food products as color additives. The review includes the key aspects of the molecular and physicochemical properties of cyclodextrins as complexing agents, and a detailed review of the published evidence on complex formation with natural carotenoids from different sources in cyclodextrins, comparing complex formation methodologies, recovery, inclusion efficiency, and instrumental characterization techniques. Moreover, process flow diagrams (PFD), based on the most promising carotenoid-cyclodextrin complex formation methodologies reported in literature, are proposed, and discussed as a potential tool for their future scale-up. This review shows that the inclusion of carotenoids in complexes with cyclodextrins constitutes a promising technology for the stabilization of these pigments, with possible advantages in terms of their stability in food matrices.
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Luzardo-Ocampo I, Ramírez-Jiménez AK, Yañez J, Mojica L, Luna-Vital DA. Technological Applications of Natural Colorants in Food Systems: A Review. Foods 2021; 10:634. [PMID: 33802794 PMCID: PMC8002548 DOI: 10.3390/foods10030634] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2021] [Revised: 03/12/2021] [Accepted: 03/12/2021] [Indexed: 01/02/2023] Open
Abstract
Natural colorants have emerged as an alternative to their synthetic counterparts due to an existing health concern of these later. Moreover, natural-food colorants are a renewable option providing health benefits and interesting technological and sensory attributes to the food systems containing them. Several sources of natural colorants have been explored aiming to deliver the required wide color range demanded by consumers. This review aimed to compare and discuss the technological applications of the main natural-food colorants into food system in the last six years, giving additional information about their extraction process. Although natural colorants are promising choices to replace synthetic ones, optimization of processing conditions, research on new sources, and new formulations to ensure stability are required to equate their properties to their synthetic counterparts.
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Affiliation(s)
- Ivan Luzardo-Ocampo
- Instituto de Neurobiología, Universidad Nacional Autónoma de México (UNAM), Santiago de Querétaro, QRO 76230, Mexico;
| | - Aurea K. Ramírez-Jiménez
- Tecnologico de Monterrey, School of Engineering and Science, Avenida Eugenio Garza Sada 2501 Sur, Monterrey, N. L. 64849, Mexico; (A.K.R.-J.); (J.Y.)
| | - Jimena Yañez
- Tecnologico de Monterrey, School of Engineering and Science, Avenida Eugenio Garza Sada 2501 Sur, Monterrey, N. L. 64849, Mexico; (A.K.R.-J.); (J.Y.)
| | - Luis Mojica
- Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), A. C., Camino Arenero #1227 Col. El Bajío, Zapopan, JAL 45019, Mexico;
| | - Diego A. Luna-Vital
- Tecnologico de Monterrey, School of Engineering and Science, Avenida Eugenio Garza Sada 2501 Sur, Monterrey, N. L. 64849, Mexico; (A.K.R.-J.); (J.Y.)
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16
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Muñoz-Shugulí C, Vidal CP, Cantero-López P, Lopez-Polo J. Encapsulation of plant extract compounds using cyclodextrin inclusion complexes, liposomes, electrospinning and their combinations for food purposes. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.12.020] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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17
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García AB, Longo E, Murillo MC, Bermejo R. Using a B-Phycoerythrin Extract as a Natural Colorant: Application in Milk-Based Products. Molecules 2021; 26:E297. [PMID: 33435541 PMCID: PMC7826896 DOI: 10.3390/molecules26020297] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2020] [Revised: 12/30/2020] [Accepted: 01/05/2021] [Indexed: 01/11/2023] Open
Abstract
Nowadays, there is a growing interest in finding new coloring molecules of natural origin that can increase and diversify the offer of natural food dyes already present in the market. In the present work, a B-phycoerythrin extract from the microalgae Porphyridium cruentum was tested as a food colorant in milk-based products. Using spectroscopy and colorimetry, the extract was characterized and gave evidence of good properties and good stability in the pH range between 4.0 and 9.0. Coloring studies were conducted to demonstrate that samples carrying the pink extract could be used for simulating the pink color of marketed milk-based products. The staining factors, representing the amount of pink protein to be added to reproduce the color of strawberry commercial products, ranged between 1.6 mg/L and 49.5 mg/L, being sufficiently low in all samples. Additionally, color stability during a short period of cold storage was studied: it demonstrated that the three tested types of dairy products remained stable throughout the 11-day analysis period with no significant changes. These results prove the potential of the B-phycoerythrin extract as a natural colorant and alternative ingredient to synthetic coloring molecules.
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Affiliation(s)
- Ana Belén García
- Department of Physical and Analytical Chemistry, High Engineering Polytechnic School of Linares, University of Jaen, 23700 Linares, Spain; (A.B.G.); (M.C.M.)
| | - Eleonora Longo
- Department of Pharmaceutical and Pharmacological Sciences, University of Padova, 35131 Padova, Italy;
| | - Mª Carmen Murillo
- Department of Physical and Analytical Chemistry, High Engineering Polytechnic School of Linares, University of Jaen, 23700 Linares, Spain; (A.B.G.); (M.C.M.)
| | - Ruperto Bermejo
- Department of Physical and Analytical Chemistry, High Engineering Polytechnic School of Linares, University of Jaen, 23700 Linares, Spain; (A.B.G.); (M.C.M.)
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18
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Gao Y, Ligia Focsan A, Kispert LD. The effect of polarity of environment on the antioxidant activity of carotenoids. Chem Phys Lett 2020. [DOI: 10.1016/j.cplett.2020.138098] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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19
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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
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Astray G, Mejuto J, Simal-Gandara J. Latest developments in the application of cyclodextrin host-guest complexes in beverage technology processes. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105882] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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Albuquerque BR, Oliveira MBPP, Barros L, Ferreira ICFR. Could fruits be a reliable source of food colorants? Pros and cons of these natural additives. Crit Rev Food Sci Nutr 2020; 61:805-835. [PMID: 32267162 DOI: 10.1080/10408398.2020.1746904] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Color additives are important for the food industry to improve sensory quality lost during food process and to expand the variety of products. In general, artificial colorants have lower cost and better stability than the natural ones. Nevertheless, studies have reported their association with some health disorders. Furthermore, consumers have given greater attention to food products with health beneficial effects, which has provided a new perspective for the use of natural colorants. In this context, fruits are an excellent alternative source of natural compounds, that allow the obtainment of a wide range of colorant molecules, such as anthocyanins, betalains, carotenoids, and chlorophylls. Furthermore, in addition to their coloring ability, they comprise different bioactive properties. However, the extraction and application of natural colorants from fruits is still a challenge, since these compounds show some stability problems, in addition to issues related to the sustainability of raw-materials providing. To overcome these limitations, several studies have reported optimized extraction and stabilization procedures. In this review, the major pigments found in fruits and their extraction and stabilization techniques for uses as food additives will be looked over.
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Affiliation(s)
- Bianca R Albuquerque
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal
| | - M Beatriz P P Oliveira
- REQUIMTE - Science Chemical Department, Faculty of Pharmacy, University of Porto, Porto, Portugal
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal
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Supramolecular Carotenoid Complexes of Enhanced Solubility and Stability-The Way of Bioavailability Improvement. Molecules 2019; 24:molecules24213947. [PMID: 31683692 PMCID: PMC6864715 DOI: 10.3390/molecules24213947] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2019] [Revised: 10/08/2019] [Accepted: 10/15/2019] [Indexed: 12/12/2022] Open
Abstract
Carotenoids are natural dyes and antioxidants widely used in food processing and in therapeutic formulations. However, their practical application is restricted by their high sensitivity to external factors such as heat, light, oxygen, metal ions and processing conditions, as well as by extremely low water solubility. Various approaches have been developed to overcome these problems. In particular, it was demonstrated that application of supramolecular complexes of “host-guest” type with water-soluble nanoparticles allows minimizing the abovementioned disadvantages. From this point of view, nanoencapsulation of carotenoids is an effective strategy to improve their stability during storage and food processing. Also, nanoencapsulation enhances bioavailability of carotenoids via modulating their release kinetics from the delivery system, influencing the solubility and absorption. In the present paper, we present the state of the art of carotenoid nanoencapsulation and summarize the data obtained during last five years on preparation, analysis and reactivity of carotenoids encapsulated into various nanoparticles. The possible mechanisms of carotenoids bioavailability enhancement by multifunctional delivery systems are also discussed.
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