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Jasińska JM, Michalska K, Szuwarzyński M, Mazur T, Cholewa-Wójcik A, Kopeć M, Juszczak L, Kamińska I, Nowak N, Jamróz E. Phytolacca americana extract as a quality-enhancing factor for biodegradable double-layered films based on furcellaran and gelatin - Property assessment. Int J Biol Macromol 2024; 279:135155. [PMID: 39214197 DOI: 10.1016/j.ijbiomac.2024.135155] [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] [Received: 01/13/2024] [Revised: 08/19/2024] [Accepted: 08/27/2024] [Indexed: 09/04/2024]
Abstract
For the first time, novel active double-layered films based on furcellaran (FUR) and gelatin (GEL) with the addition of Phytolacca americana (PA) extract were obtained. The 1st layer consisted of FUR and GEL, while the aqueous extract of P. americana berries was added in three different concentrations to the 2nd FUR-based layer. The films were characterised by good mechanical (TS range of 0.0011-0.0013 MPa, EAB range between 30.38 %-33.51 %) and water properties (WVTR range of 574.74-588.49 g/m2xd). Structural analysis (SEM and AFM) confirmed good film structure: regular, without cracks or air bubbles. The films showed antioxidant activity tested via the Folin-Ciocâlteu method (4.77-20.70 mg GAExg-1), FRAP assay (0.18-3.40 mM TExg-1) and CUPRAC assay (48.63-53.99 mM TExg-1). The film with the highest PA concentration (6 %) demonstrated the ability to neutralise free radicals, DPPH• and ABTS2+•, at the levels of 1.97 % and 17.34 %, respectively. The ecotoxicity test performed on Lepidium sativum seeds confirmed the lack of ecotoxic film aspects. The biodegradation test indicated that the films are biodegradable. The obtained films can be a good alternative to plastic packaging films (used in the food packaging industry), which are currently a global problem related to the development of post-consumer plastics.
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Affiliation(s)
- Joanna Maria Jasińska
- Department of Chemistry, University of Agriculture, Balicka 122, PL-30-149 Kraków, Poland.
| | - Klaudia Michalska
- Department of Phytochemistry, Institute of Pharmacology, Polish Academy of Sciences, Kraków PL-31-343, Poland
| | - Michał Szuwarzyński
- AGH University of Krakow, Academic Centre for Materials and Nanotechnology, Al. Mickiewicza 30, 30-059 Kraków, Poland
| | - Tomasz Mazur
- AGH University of Krakow, Academic Centre for Materials and Nanotechnology, Al. Mickiewicza 30, 30-059 Kraków, Poland
| | - Agnieszka Cholewa-Wójcik
- Department of Product Packaging, Cracow University of Economics, Rakowicka 27, PL-31-510 Kraków, Poland
| | - Michał Kopeć
- Department of Agricultural and Environmental Chemistry, University of Agriculture in Kraków, al. Mickiewicza 21, PL-31-120 Kraków, Poland
| | - Lesław Juszczak
- Department of Dietetics and Food Studies, Faculty of Science & Technology, Jan Długosz University in Częstochowa, Armii Krajowej 13/15, PL-42-200 Czestochowa, Poland; Department of Food Analysis and Evaluation of Food Quality, University of Agriculture in Krakow, Balicka 122, PL-30-149 Kraków, Poland
| | - Iwona Kamińska
- Department of Botany, Physiology and Plant Protection, Faculty of Biotechnology and Horticulture, University of Agriculture in Krakow, Al. Mickiewicza 21, PL-31-120 Kraków, Poland
| | - Nikola Nowak
- Department of Chemistry, University of Agriculture, Balicka 122, PL-30-149 Kraków, Poland
| | - Ewelina Jamróz
- Department of Chemistry, University of Agriculture, Balicka 122, PL-30-149 Kraków, Poland; Department of Product Packaging, Cracow University of Economics, Rakowicka 27, PL-31-510 Kraków, Poland
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Bhat SA, Chandramohan S, Krishna GS, Hiranmaya C, Pajaniradje S, Nair AS, Mohanty D, Rajagopalan R. Betanin-encapsulated starch nanoparticles: synthesis and cytotoxic effect on colon cancer. 3 Biotech 2024; 14:233. [PMID: 39297057 PMCID: PMC11405737 DOI: 10.1007/s13205-024-04078-4] [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: 03/03/2024] [Accepted: 09/01/2024] [Indexed: 09/21/2024] Open
Abstract
Colorectal cancer (CRC) is a common and life-threatening neoplastic disease that continues to pose a formidable challenge to global health. The present work was performed to evaluate the anticancer properties of betanin and betanin (BT) loaded starch nanoparticles (S-BT). The BT and S-BT were characterized by DLS, SEM, UV spectroscopy, XPS and FTIR. The cytotoxic effect was assessed by MTT and LDH assay. The apoptotic potential of BT and S-BT was assessed by DCFDA, Rh123, AO/EB and DAPI staining methods. Cell cycle arrest was depicted using flow cytometry. The antimetastatic potential of BT and S-BT was evaluated by wound healing assay. The S-BT showed a spherical morphology with a size of 175 nm. The betanin contained SNPs were found to have strong encapsulation efficiency and favorable release profiles. Both BT and S-BT exhibited cytotoxicity in SW480 cells but S-BT displayed increased cytotoxicity when compared to BT alone. Loss of mitochondrial membrane potential, nuclear fragmentation, chromatin condensation and generation of ROS, all indicative of apoptotic mode of cell death, were revealed by fluorescence imaging. The cells were arrested in the G2M phase. Moreover, both BT and S-BT were able to inhibit the migratory potential of SW480 cells. Overall, our results indicated that both BT and S-BT were able to induce anticancer effects; and, S-BT was found to have increased therapeutic efficacy when compared to BT alone.
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Affiliation(s)
- Suhail Ahmad Bhat
- Department of Biochemistry and Molecular Biology, School of Life Sciences, Pondicherry University, Puducherry, 605014 India
| | - Sathyapriya Chandramohan
- Department of Biochemistry and Molecular Biology, School of Life Sciences, Pondicherry University, Puducherry, 605014 India
| | - Guguloth Sai Krishna
- Department of Biochemistry and Molecular Biology, School of Life Sciences, Pondicherry University, Puducherry, 605014 India
| | - Chandansri Hiranmaya
- Department of Biochemistry and Molecular Biology, School of Life Sciences, Pondicherry University, Puducherry, 605014 India
| | - Sankar Pajaniradje
- Department of Biochemistry and Molecular Biology, School of Life Sciences, Pondicherry University, Puducherry, 605014 India
| | - Anjali Suresh Nair
- Department of Biochemistry and Molecular Biology, School of Life Sciences, Pondicherry University, Puducherry, 605014 India
| | - Debabrata Mohanty
- Department of Biochemistry and Molecular Biology, School of Life Sciences, Pondicherry University, Puducherry, 605014 India
| | - Rukkumani Rajagopalan
- Department of Biochemistry and Molecular Biology, School of Life Sciences, Pondicherry University, Puducherry, 605014 India
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de Lima Costa IH, Dos Santos Hackbart HC, de Oliveira G, Pires JB, Filho PJS, Weber FH, da Silva Campelo Borges G, da Rosa Zavareze E, Dias ARG. Pitaya (Hylocereus polyrhizus) extract rich in betanin encapsulated in electrospun sweet potato starch nanofibers. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 39286885 DOI: 10.1002/jsfa.13880] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/14/2024] [Revised: 07/22/2024] [Accepted: 08/27/2024] [Indexed: 09/19/2024]
Abstract
BACKGROUND Pitaya fruit (Hylocereus spp.) is rich in bioactive compounds such as betanin. This study aimed to extract betanin-rich pitaya fruit and encapsulate it in electrospun nanofibers produced with sweet potato starch. The influence of different concentrations of this bioactive compound on the morphology, functional groups, hydrophilicity, load capacity, color, thermal properties, and contact angle of the electrospun nanofibers with water and milk was assessed. The potential antioxidant and stability of nanofibers during gastrointestinal digestion in vitro were demonstrated. RESULTS The nanofibers presented average diameters ranging from 134 to 204 nm and displayed homogeneous morphology. The load capacity of the extract in the nanofibers was 43% to 83%. The encapsulation increased the thermal resistance of betanins (197-297 °C). The static contact angle with water and milk showed that these materials presented greater affinity with milk. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) showed that the nanofibers with 5%, 25%, and 45% pitaya extract presented unique characteristics. They showed resistance in delivering betanins to the stomach, with 12% inhibition of the 2,2-diphenyl-1-picrylhydrazyl (DPPH˙) radical. However, only the 45% concentration reached the intestine with 9.83% inhibition of the DPPH˙ radical. CONCLUSIONS Pattern recognition from multivariate analyses indicated that nanofibers containing 5%, 25%, and 45% of the extract presented distinct characteristics, with the ability to preserve betanins against thermal degradation and perform the controlled delivery of these bioactives in the stomach and intestine to produce antioxidant activity. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Igor Henrique de Lima Costa
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil
| | - Helen Cristina Dos Santos Hackbart
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil
| | - Gabriela de Oliveira
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil
| | - Juliani Buchveitz Pires
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil
| | - Pedro José Sanches Filho
- Research Group on Environmental Contaminants, Federal Institute of Education Science and Technology, Pelotas, Brazil
| | | | | | - Elessandra da Rosa Zavareze
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil
| | - Alvaro Renato Guerra Dias
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil
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Niemira J, Galus S. Valorization of Red Beetroot ( Beta vulgaris L.) Pomace Combined with Golden Linseed ( Lini semen) for the Development of Vegetable Crispbreads as Gluten-Free Snacks Rich in Bioactive Compounds. Molecules 2024; 29:2105. [PMID: 38731596 PMCID: PMC11085057 DOI: 10.3390/molecules29092105] [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] [Received: 04/08/2024] [Revised: 04/26/2024] [Accepted: 04/30/2024] [Indexed: 05/13/2024] Open
Abstract
This work aimed to develop gluten-free snacks such as crispbread based on beetroot pomace (Beta vulgaris L.) and golden linseed (Lini semen). Beetroot is attracting more and more consumer attention because of its nutritional and health properties. The use of beet pomace contributes to waste management. Linseed, known as a superfood with many health-promoting properties, was used to produce crispbreads as an alternative to cereals, which are allergens. Beetroot pomace and whole or ground linseed were used in different proportions to produce crispbread snacks. Chemical and physical analyses were performed including water activity, dry matter, betalains, and polyphenols content, as well as Fourier transform infrared spectroscopy (FTIR). A sensory evaluation and microstructure observations were also performed. The obtained snacks were characterized by low water activity (0.290-0.395) and a high dry matter content (93.43-97.53%), which ensures their microbiological stability and enables longer storage. Beetroot pomace provided betalains-red (14.59-51.44 mg betanin/100 g d.m.) and yellow dyes (50.02-171.12 mg betanin/100 g d.m.)-while using linseed enriched the product with polyphenols (730-948 mg chlorogenic acid/100 g d.m.). FTIR analysis showed the presence of functional groups such as the following: -OH, -C-O, -COOH, and -NH. The most desired overall consumer acceptability was achieved for snacks containing 50% beetroot pomace and 50% linseed seeds. The obtained results confirmed that beetroot pomace combined with linseed can be used in the production of vegetable crispbread snacks.
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Affiliation(s)
| | - Sabina Galus
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska Str. 159c, 02-776 Warsaw, Poland;
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El-Ghannam G, Moawad M, Abo-Elfadl MT, Elfeky SA. Beetroot extract@chitosan nanocomposite as a promising approach towards cancer therapy. Int J Biol Macromol 2024; 261:129700. [PMID: 38278395 DOI: 10.1016/j.ijbiomac.2024.129700] [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] [Received: 09/17/2023] [Revised: 01/11/2024] [Accepted: 01/22/2024] [Indexed: 01/28/2024]
Abstract
The exceptional antioxidant properties of beetroot (BR) and the cancer antiproliferative effects of chitosan nanoparticles (CS NP) have led to the synthesis of a BR@CS nanocomposite (NC) in this study. The novel BR@CS NC was applied to human epithelial colorectal adenocarcinoma (Caco-2), human epithelial ductal breast carcinoma (T-47D), and human epithelial lung carcinoma (A549) cells. SEM characterization of CS NP revealed a variety of particle shapes ranging from 20 to 58 nm in diameter. UV-VIS analysis confirmed the formation of the BR@CS NC, while FTIR analysis demonstrated strong hydrogen bonds between CS NP and BR. These bonds reduced the positive surface charge of CS NP, as indicated by zeta potential analysis. When applied to cancer cell lines at a concentration of 250 μg/mL, the BR@CS NC successfully eradicated 89 % of A549, 88 % of T-47D, and 83 % of Caco-2 cell lines. The cell death mode exhibited extensive, apoptotic, and massive necrotic changes in all cell lines treated with BR@CS NC. Caspase 3 (CasP3) and P53 levels were elevated in BR@CS NC-treated cells. This study merges BR's antioxidant and anti-inflammatory properties with the antiangiogenic mechanism and inhibition of tumors by CS NP, resulting in a unique and innovative strategy for cancer treatment.
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Affiliation(s)
- Gamal El-Ghannam
- National Institute of Laser Enhanced Sciences (NILES), Department of Laser Applications in Metrology, Photochemistry, and Agriculture (LAMPA), Cairo University, 12613 Giza, Egypt.
| | - Mahmoud Moawad
- Department of Surgical Pathology, National Cancer Institute, Cairo University, Egypt
| | - Mahmoud T Abo-Elfadl
- Biochemistry Department, Biotechnology Research Institute, National Research Centre, Cairo 12622, Egypt; Cancer Biology and Genetics Laboratory, Centre of Excellence for Advanced Sciences, National Research Centre, Cairo 12622, Egypt
| | - Souad A Elfeky
- National Institute of Laser Enhanced Sciences (NILES), Department of Laser Applications in Metrology, Photochemistry, and Agriculture (LAMPA), Cairo University, 12613 Giza, Egypt.
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Tran CTH, Wang HMD, Anh LTH, Lin C, Huang CY, Kuo CH. Evaluate the effect of β-cyclodextrin on the sensory and physicochemical properties of bitter gourd extract during thermal processing. Food Chem 2024; 433:137394. [PMID: 37690136 DOI: 10.1016/j.foodchem.2023.137394] [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: 06/14/2023] [Revised: 08/14/2023] [Accepted: 09/01/2023] [Indexed: 09/12/2023]
Abstract
This study aims to evaluate the impact of β-cyclodextrin (β-CD) on the properties of the bitter gourd extract (BGE) under various heating conditions. In this work, the BGE and BGE supplemented with β-CD (0.75%) were heated at 60, 90, and 121 °C for 20 min before measuring the changes of bitterness, total saponin, polyphenol, antioxidant capacity, free amino acid, 5-hydroxymethylfurfural, browning intensity, and pH. It was found that β-CD mitigated the effect of heat treatment on the BGE, especially on saponins and color. Results also showed the debittering ability of β-CD was still preserved after heating duration. The bitter-masking and defensive mechanism of β-CD was also demonstrated using FTIR, thermogravimetric analysis, and molecular docking stimulation. These findings illustrated the addition of β-CD improved the thermal stability of the BGE, opening up the opportunities to incorporate BGE, which is promising in diabetes treatment but thermolabile, into heat-processed products.
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Affiliation(s)
- Cam Thi Hong Tran
- Department of Seafood Science, National Kaohsiung University of Science and Technology, No. 142, Haijhuan Rd, Nanzih District, Kaohsiung 81157, Taiwan; Institute of Aquatic Science and Technology, National Kaohsiung University of Science and Technology, No. 142, Haijhuan Rd, Nanzih District, Kaohsiung 81157, Taiwan; Faculty of Food Science and Technology, Ho Chi Minh City University of Industry and Trade, 140 Le Trong Tan Street, Tay Thanh Ward, Tan Phu District, Ho Chi Minh City, Viet Nam
| | - Hui-Min David Wang
- Graduate Institute of Biomedical Engineering, National Chung Hsing University, 145 Xingda Rd., South Dist., Taichung 40227, Taiwan
| | - Le Thi Hong Anh
- Faculty of Food Science and Technology, Ho Chi Minh City University of Industry and Trade, 140 Le Trong Tan Street, Tay Thanh Ward, Tan Phu District, Ho Chi Minh City, Viet Nam
| | - Chitsan Lin
- Department of Marine Environmental Engineering, National Kaohsiung University of Science and Technology, No. 142, Haijhuan Rd, Nanzih District, Kaohsiung 81157, Taiwan
| | - Chun-Yung Huang
- Department of Seafood Science, National Kaohsiung University of Science and Technology, No. 142, Haijhuan Rd, Nanzih District, Kaohsiung 81157, Taiwan
| | - Chia-Hung Kuo
- Department of Seafood Science, National Kaohsiung University of Science and Technology, No. 142, Haijhuan Rd, Nanzih District, Kaohsiung 81157, Taiwan; Institute of Aquatic Science and Technology, National Kaohsiung University of Science and Technology, No. 142, Haijhuan Rd, Nanzih District, Kaohsiung 81157, Taiwan; Center for Aquatic Products Inspection Service, National Kaohsiung University of Science and Technology, No. 142, Haijhuan Rd, Nanzih District, Kaohsiung 81157, Taiwan.
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Da Silva DVT, Baião DDS, Magalhães A, Almeida NF, Conte CA, Paschoalin VMF. Combining Conventional Organic Solvent Extraction, Ultrasound-Assisted Extraction, and Chromatographic Techniques to Obtain Pure Betanin from Beetroot for Clinical Purposes. Antioxidants (Basel) 2023; 12:1823. [PMID: 37891902 PMCID: PMC10604211 DOI: 10.3390/antiox12101823] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2023] [Revised: 09/21/2023] [Accepted: 09/28/2023] [Indexed: 10/29/2023] Open
Abstract
Red beetroot extract (E162) is a natural colorant that owes its color to betanin, its major red pigment. Betanin displays remarkable antioxidant, anti-inflammatory, and chemoprotective properties mediated by its structure and influence on gene expression. However, the betanin employed in most preclinical assays is a beetroot extract diluted in dextrin, not pure betanin, as no isolated compound is commercially available. This makes its use inaccurate concerning product content estimates and biological effect assessments. Herein, a combination of conventional extraction under orbital shaking and ultrasound-assisted extraction (UAE) to purify betanin by semi-preparative HPLC was performed. The employed methodology extracts betalains at over a 90% yield, achieving 1.74 ± 0.01 mg of pure betanin/g beetroot, a 41% yield from beetroot contents increasing to 50 %, considering the betalains pool. The purified betanin exhibited an 85% purity degree against 32 or 72% of a commercial standard evaluated by LC-MS or HPLC methods, respectively. The identity of purified betanin was confirmed by UV-Vis, LC-MS, and 1H NMR. The combination of a conventional extraction, UAE, and semi-preparative HPLC allowed for betanin purification with a high yield, superior purity, and almost three times more antioxidant power compared to commercial betanin, being, therefore, more suitable for clinical purposes.
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Affiliation(s)
| | | | | | | | | | - Vania Margaret Flosi Paschoalin
- Instituto de Química, Programa de Pós-Graduação em Ciência de Alimentos e Programa de Pós-Graduação em Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos, Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil; (D.V.T.D.S.); (D.d.S.B.); (A.M.); (N.F.A.); (C.A.C.J.)
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Silva Nieto R, Samaniego López C, Moretton MA, Lizarraga L, Chiappetta DA, Alaimo A, Pérez OE. Chitosan-Based Nanogels Designed for Betanin-Rich Beetroot Extract Transport: Physicochemical and Biological Aspects. Polymers (Basel) 2023; 15:3875. [PMID: 37835924 PMCID: PMC10574865 DOI: 10.3390/polym15193875] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2023] [Revised: 09/15/2023] [Accepted: 09/18/2023] [Indexed: 10/15/2023] Open
Abstract
Nanotechnology has emerged as a possible solution to improve phytochemicals' limitations. The objective of the present study was to encapsulate beetroot extract (BR Ext) within a chitosan (CS)-based nanogel (NG) designed via ionic crosslinking with tripolyphosphate (TPP) for betanin (Bet) delivery, mainly in the ophthalmic environment. BR Ext is rich in betanin (Bet) according to thin layer chromatography (TLC), UV-visible spectroscopy, and HPLC analysis. NG presented a monodisperse profile with a size of 166 ± 6 nm and low polydispersity (0.30 ± 0.03). ζ potential (ζ-Pot) of +28 ± 1 is indicative of a colloidally stable system. BR Ext encapsulation efficiency (EE) was 45 ± 3%. TEM, with the respective 3D-surface plots and AFM, showed spherical-elliptical-shaped NG. The BR Ext release profile was biphasic with a burst release followed by slow and sustained phase over 12 h. Mucoadhesion assay demonstrated interactions between NG with mucin. Moreover, NG provided photoprotection and pH stability to BR Ext. FRAP and ABTS assays confirmed that BR Ext maintained antioxidant activity into NG. Furthermore, in vitro assays using human retinal cells displayed absence of cytotoxicity as well as an efficient protection against injury agents (LPS and H2O2). NGs are a promising platform for BR Ext encapsulation, exerting controlled release for ophthalmological use.
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Affiliation(s)
- Ramón Silva Nieto
- Departamento de Química Biológica, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires C1428EGA, Argentina; (R.S.N.); (A.A.)
| | - Cecilia Samaniego López
- Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales-Consejo Nacional de Investigaciones Científicas y Técnicas (IQUIBICEN-CONICET), Buenos Aires C1428EGA, Argentina;
| | - Marcela A. Moretton
- Departamento de Tecnología Farmacéutica, Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires, Buenos Aires C1113AAD, Argentina; (M.A.M.); (D.A.C.)
- Instituto de Tecnología Farmacéutica y Biofarmacia (InTecFyB), Buenos Aires C1113AAD, Argentina
| | - Leonardo Lizarraga
- Centro de Investigaciones en Bionanociencias-Consejo Nacional de Investigaciones Científicas y Técnicas (CIBION-CONICET), Buenos Aires C1425FQD, Argentina;
| | - Diego A. Chiappetta
- Departamento de Tecnología Farmacéutica, Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires, Buenos Aires C1113AAD, Argentina; (M.A.M.); (D.A.C.)
- Instituto de Tecnología Farmacéutica y Biofarmacia (InTecFyB), Buenos Aires C1113AAD, Argentina
| | - Agustina Alaimo
- Departamento de Química Biológica, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires C1428EGA, Argentina; (R.S.N.); (A.A.)
- Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales-Consejo Nacional de Investigaciones Científicas y Técnicas (IQUIBICEN-CONICET), Buenos Aires C1428EGA, Argentina;
| | - Oscar E. Pérez
- Departamento de Química Biológica, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires C1428EGA, Argentina; (R.S.N.); (A.A.)
- Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales-Consejo Nacional de Investigaciones Científicas y Técnicas (IQUIBICEN-CONICET), Buenos Aires C1428EGA, Argentina;
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9
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Halloub A, Raji M, Essabir H, Nekhlaoui S, Bensalah MO, Bouhfid R, Qaiss AEK. Stable smart packaging betalain-based from red prickly pear covalently linked into cellulose/alginate blend films. Int J Biol Macromol 2023; 234:123764. [PMID: 36805509 DOI: 10.1016/j.ijbiomac.2023.123764] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 02/13/2023] [Accepted: 02/15/2023] [Indexed: 02/21/2023]
Abstract
Smart materials based on biomaterials have been shown growing interest by researchers. This paper investigated pH-indicator film with less leaching containing betalain molecule extracted from red prickly pear fixed in the cellulose-alginate blend as a matrix. Herein, the film was manufactured from a blend containing covalently bounded cellulose with betalain via the creation of a Fischer esterification (FE) to solve the leaching problem of dyes in contact with food. The structural, thermal, morphological optical, and mechanical properties and the pH-sensitive properties of films were examined. The FTIR and color analysis confirmed the fisher esterification. The fisher esterification led to a pH-indicator film with less leaching with significant color stability against UV light. The smart film changes colors with the pH values, where it goes from purple at a pH below 10 to yellow color at a pH above 10. All those proprieties with contact angles helped this film to be used as an intelligent film for monitoring salmon spoilage.
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Affiliation(s)
- Abdellah Halloub
- University Mohammed V in Rabat, Faculty of Science, Nanotechnology and Environment Materials Laboratory, Rabat 10100, Morocco; Composites and Nanocomposites Center, Moroccan Foundation for Advanced Science, Innovation and Research, Rabat Design Center, Rue Mohamed El Jazouli, Madinat El Irfane, Rabat 10100, Morocco; Mohammed VI Polytechnic University, Lot 660 - Hay Moulay Rachid, Ben Guerir 43150, Morocco
| | - Marya Raji
- Composites and Nanocomposites Center, Moroccan Foundation for Advanced Science, Innovation and Research, Rabat Design Center, Rue Mohamed El Jazouli, Madinat El Irfane, Rabat 10100, Morocco; Mohammed VI Polytechnic University, Lot 660 - Hay Moulay Rachid, Ben Guerir 43150, Morocco.
| | - Hamid Essabir
- Composites and Nanocomposites Center, Moroccan Foundation for Advanced Science, Innovation and Research, Rabat Design Center, Rue Mohamed El Jazouli, Madinat El Irfane, Rabat 10100, Morocco; Mohammed VI Polytechnic University, Lot 660 - Hay Moulay Rachid, Ben Guerir 43150, Morocco; Mechanic, Materials, and Composites (MMC), Laboratory of Energy Engineering, Materials and Systems, National School of Applied Sciences of Agadir, Ibn Zohr University, Agadir 80000, Morocco
| | - Souad Nekhlaoui
- Group of Mechanics and Materials, Energy Research Center, Faculty of Science, Mohammed V University in Rabat, 10100 Rabat, Morocco
| | - Mohammed-Ouadi Bensalah
- Group of Mechanics and Materials, Energy Research Center, Faculty of Science, Mohammed V University in Rabat, 10100 Rabat, Morocco
| | - Rachid Bouhfid
- Composites and Nanocomposites Center, Moroccan Foundation for Advanced Science, Innovation and Research, Rabat Design Center, Rue Mohamed El Jazouli, Madinat El Irfane, Rabat 10100, Morocco; Mohammed VI Polytechnic University, Lot 660 - Hay Moulay Rachid, Ben Guerir 43150, Morocco
| | - Abou El Kacem Qaiss
- Composites and Nanocomposites Center, Moroccan Foundation for Advanced Science, Innovation and Research, Rabat Design Center, Rue Mohamed El Jazouli, Madinat El Irfane, Rabat 10100, Morocco; Mohammed VI Polytechnic University, Lot 660 - Hay Moulay Rachid, Ben Guerir 43150, Morocco.
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10
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Mahapatra A, Kumar P, Behera AK, Sen A, Pradhan B. Comparative study of natural dye-sensitized solar cells using inedible extracts from kumkum, kamala and malabar spinach fruits. J Photochem Photobiol A Chem 2023. [DOI: 10.1016/j.jphotochem.2022.114385] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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11
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Kruszewski B, Domian E, Nowacka M. Influence of High-Pressure Homogenization on the Physicochemical Properties and Betalain Pigments of Red Beetroot ( Beta vulgaris L.) Juice. Molecules 2023; 28:molecules28052018. [PMID: 36903265 PMCID: PMC10004726 DOI: 10.3390/molecules28052018] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 02/17/2023] [Accepted: 02/20/2023] [Indexed: 02/24/2023] Open
Abstract
High-pressure homogenization (HPH) is considered an innovative and modern method of processing and preserving liquid and semi-liquid foods. The aim of this research was to examine the impact of HPH processing on the content of betalain pigments and physicochemical properties of beetroot juice. Combinations of the following HPH parameters were tested: the pressure used (50, 100, 140 MPa), the number of cycles (1 and 3) and the applied cooling or no cooling. The physicochemical analysis of the obtained beetroot juices was based on the determination of the extract, acidity, turbidity, viscosity and color values. Use of higher pressures and a greater number of cycles reduces the turbidity (NTU) of the juice. Moreover, in order to maintain the highest possible extract content and a slight color change of the beetroot juice, it was crucial to perform sample cooling after the HPH process. The quantitative and qualitative profiles of betalains have been also determined in the juices. In terms of the content of betacyanins and betaxanthins, the highest values were found in untreated juice at 75.3 mg and 24.8 mg per 100 mL, respectively. The high-pressure homogenization process resulted in a decrease in the content of betacyanins in the range of 8.5-20.2% and of betaxanthins in the range of 6.5-15.0%, depending on the parameters used. Studies have shown that that the number of cycles was irrelevant, but an increase in pressure from 50 MPa to 100 or 140 MPa had a negative effect on pigment content. Additionally, juice cooling significantly limits the degradation of betalains in beetroot juice.
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Affiliation(s)
- Bartosz Kruszewski
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-776 Warsaw, Poland
| | - Ewa Domian
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-776 Warsaw, Poland
| | - Małgorzata Nowacka
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-776 Warsaw, Poland
- Correspondence: ; Tel.: +48-22-593-75-79
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12
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Rodríguez-Mena A, Ochoa-Martínez LA, González-Herrera SM, Rutiaga-Quiñones OM, González-Laredo RF, Olmedilla-Alonso B. Natural pigments of plant origin: Classification, extraction and application in foods. Food Chem 2023; 398:133908. [DOI: 10.1016/j.foodchem.2022.133908] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2022] [Revised: 07/29/2022] [Accepted: 08/07/2022] [Indexed: 10/15/2022]
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13
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Physicochemical, structural, mechanical and antioxidant properties of zein films incorporated with no-ultrafiltered and ultrafiltered betalains extract from the beetroot (Beta vulgaris) bagasse with potential application as active food packaging. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111153] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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14
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Microencapsulation of betanin by complex coacervation of carboxymethylcellulose and amaranth protein isolate for application in edible gelatin films. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107956] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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15
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Raouafi A, Jbahi S, Bessalah S, Daoudi M, Dridi W, Hamzaoui AH, Dorohzkin SV, Hosni F, Hidouri M. Natural red dyes from Beta vulgaris L. extract for gamma-rays color indicator: Physico-chemical and biological characterizations. J INDIAN CHEM SOC 2022. [DOI: 10.1016/j.jics.2022.100722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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16
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Arunachalam V, Salgaonkar DC, Kevat NV, Walawalkar BV, Das B. Quantification of Betacyanin content variation of amaranth varieties by an Android App, Colorimeter, and Infrared spectroscopy. CHINESE JOURNAL OF ANALYTICAL CHEMISTRY 2022. [DOI: 10.1016/j.cjac.2022.100145] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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17
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The Impact of the Fermentation Method on the Pigment Content in Pickled Beetroot and Red Bell Pepper Juices and Freeze-Dried Powders. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12125766] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The beetroot and red bell pepper are vegetables rich in active ingredients, and their potential for health benefits are crucial. Both presented raw materials are rich in natural pigments, but are unstable and seasonal; thus, it was decided to take steps to extend their durability. Lactic fermentation has been recognized as a food preservation method, requiring minimal resources. The activities undertaken were also aimed at creating a new product with a coloring and probiotic potential. For this reason, the study aimed to evaluate the impact of the method of fermentation on the content of active compounds (pigments) in pickled juices and freeze-dried powders. The lactic acid fermentation guided in two ways. The second step of the research was to obtain powders in the freeze-drying process. For fermentation, Levilactobacillus brevis and Limosilactobacillus fermentum were used. In juices and powders, pigments, color, and dry matter were tested. In this research, no differences in fermented juice pigment contents were seen; however, the color coefficient differed in raw juices. The freeze-drying process resulted in lowering the pigment content, and increasing dry matter and good storage conditions (glass transition temperatures 48–66 °C). The selection of vegetable methods suggested the use of fermentation and mixing it with a marinade (higher pigments and lactic acid bacteria content). All powders were stable and can be used as a colorant source, whereas for probiotic properties, a higher number of bacteria is needed.
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Influence of Fermentation Beetroot Juice Process on the Physico-Chemical Properties of Spray Dried Powder. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27031008. [PMID: 35164290 PMCID: PMC8840475 DOI: 10.3390/molecules27031008] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Revised: 01/30/2022] [Accepted: 01/31/2022] [Indexed: 01/25/2023]
Abstract
Picking vegetables is, along with salting and drying, one of the oldest ways to preserve food in the world. This is the process of decomposition of simple sugars into lactic acid with the participation of lactic bacteria. The aim of the study was to obtain powders from fermented red beet juice with the highest possible amount of lactic acid bacteria (LAB) and active ingredients. For the analysis, juices were squeezed from the vegetables and two types of fermentation were used: a spontaneous fermentation and a dedicated one. After inoculation, samples were taken for analysis on a daily basis. Extract, pH, total acidity, pigments, and color were measured. In addition, microbiological tests were also carried out. The juices from the fifth day of fermentation was also spray dried, to obtain fermented beetroot powder. Juices from 3–5th day were characterized by a high content of LAB and betanin, had also a low pH, which proves that the lactic fermentation is working properly. The exception was the juice from spontaneous fermentation. According to the observations, the fermentation process did not run properly, and further analysis is needed. The powders were stable; however, results obtained from the pigment content and the LAB content are not satisfactory and require further analysis.
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Barkociová M, Tóth J, Sutor K, Drobnicka N, Wybraniec S, Dudík B, Bilková A, Czigle S. Betalains in Edible Fruits of Three Cactaceae Taxa- Epiphyllum, Hylocereus, and Opuntia-Their LC-MS/MS and FTIR Identification and Biological Activities Evaluation. PLANTS (BASEL, SWITZERLAND) 2021; 10:plants10122669. [PMID: 34961142 PMCID: PMC8708308 DOI: 10.3390/plants10122669] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/15/2021] [Revised: 11/29/2021] [Accepted: 12/01/2021] [Indexed: 05/24/2023]
Abstract
Epiphyllum, Hylocereus, and Opuntia plants belong to the Cactaceae family. They are mostly known as ornamental plants but also for their edible fruits, which can potentially be sources of betalains, such as betanin, a natural pigment used in the food industry, e.g., under the European label code E 162. The aim of this work was the identification of betalains (using LC-MS/MS), evaluation of total betalain content (spectrophotometrically), analysis of functional groups (using FT-IR), evaluation of antioxidant activity (using DPPH, ABTS, FRAP, DCFH-DA, and reducing power methods) and evaluation of antimicrobial activity (S. aureus, E. coli, and C. albicans) in fruits of Epiphyllum, Hylocereus, and Opuntia taxa. A total of 20 betalains were identified in the studied Cactaceae fruits. The Epiphyllum pink hybrid had the highest values of total betalains amongst all samples. The highest antioxidant activity was observed in the Epiphyllum pink hybrid, in Opuntia zacuapanensis and O. humifusa fruits. The antimicrobial activity assay showed that cacti fruits were not able to effectively inhibit the growth of E. coli, S. aureus, or C. albicans. Our results prove that these fruits are good sources of natural pigments-betalains. They do not contain toxic compounds in significant amounts and they exhibit antioxidant activity.
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Affiliation(s)
- Michaela Barkociová
- Department of Pharmacognosy and Botany, Faculty of Pharmacy, Comenius University in Bratislava, Odbojárov 10, SK-832 32 Bratislava, Slovakia;
| | - Jaroslav Tóth
- Department of Pharmacognosy and Botany, Faculty of Pharmacy, Comenius University in Bratislava, Odbojárov 10, SK-832 32 Bratislava, Slovakia;
| | - Katarzyna Sutor
- Department of Chemical Engineering and Technology, Institute C-1, Faculty of Analytical Chemistry, Cracow University of Technology, ul. Warszawska 24, PL-31-155 Cracow, Poland; (K.S.); (N.D.); (S.W.)
| | - Natalia Drobnicka
- Department of Chemical Engineering and Technology, Institute C-1, Faculty of Analytical Chemistry, Cracow University of Technology, ul. Warszawska 24, PL-31-155 Cracow, Poland; (K.S.); (N.D.); (S.W.)
| | - Slawomir Wybraniec
- Department of Chemical Engineering and Technology, Institute C-1, Faculty of Analytical Chemistry, Cracow University of Technology, ul. Warszawska 24, PL-31-155 Cracow, Poland; (K.S.); (N.D.); (S.W.)
| | - Boris Dudík
- Department of Cell and Molecular Biology of Drugs, Faculty of Pharmacy, Comenius University in Bratislava, Odbojárov 10, SK-832 32 Bratislava, Slovakia; (B.D.); (A.B.)
| | - Andrea Bilková
- Department of Cell and Molecular Biology of Drugs, Faculty of Pharmacy, Comenius University in Bratislava, Odbojárov 10, SK-832 32 Bratislava, Slovakia; (B.D.); (A.B.)
| | - Szilvia Czigle
- Department of Pharmacognosy and Botany, Faculty of Pharmacy, Comenius University in Bratislava, Odbojárov 10, SK-832 32 Bratislava, Slovakia;
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Kuhn F, Santagapita PR, Noreña CPZ. Influence of egg albumin and whey protein in the co‐encapsulation of betalains and phenolic compounds from
Bougainvillea glabra
bracts in Ca(II)‐alginate beads. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15918] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Fernanda Kuhn
- Institute of Food Science and Technology Federal University of Rio Grande do Sul Porto Alegre Brazil
| | - Patricio R. Santagapita
- Facultad de Ciencias Exactas y Naturales Departamento de Química Orgánica y Departamento de Industrias, & CONICET‐Universidad de Buenos Aires Centro de Investigaciones en Hidratos de Carbono (CIHIDECAR) Universidad de Buenos Aires Buenos Aires Argentina
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21
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Lombardelli C, Benucci I, Mazzocchi C, Esti M. Betalain Extracts from Beetroot as Food Colorants: Effect of Temperature and UV-Light on Storability. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2021; 76:347-353. [PMID: 34351554 DOI: 10.1007/s11130-021-00915-6] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 07/21/2021] [Indexed: 06/13/2023]
Abstract
Beetroot is a good source of natural food colorants given that it contains significant amount of betalain pigments. This study investigates the three-months storage stability of betalain extracts recovered from unsold beetroot by a specific enzymatic mix. The extract storability was evaluated by the kinetic degradation model of betacyanins and betaxanthins, as well as by pigment color attributes (CIELa*b* parameters) under dark and UV-light exposure at different temperatures (4, 25 and 40 °C). Considering all the tested storage conditions, betaxanthins appeared to be more stable than betacyanins in terms of degradation rate constant, half-life time and activation energy. The effect of UV-light was negligible if the pigment was not exposed to temperatures higher than the room one, since no relevant differences were found between the parameters studied at 4 and 25 °C. Taking into account the visual color, all the investigated color indexes (total color difference, chroma and hue) were mainly affected by temperature, even if mildly high (40 °C), and to a lesser extent by UV-light exposure.
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Affiliation(s)
- Claudio Lombardelli
- Department of Agriculture and Forest Sciences (DAFNE), Tuscia University, Via S. Camillo de Lellis Snc, 01100, Viterbo, Italy
| | - Ilaria Benucci
- Department of Agriculture and Forest Sciences (DAFNE), Tuscia University, Via S. Camillo de Lellis Snc, 01100, Viterbo, Italy.
| | - Caterina Mazzocchi
- Department of Agriculture and Forest Sciences (DAFNE), Tuscia University, Via S. Camillo de Lellis Snc, 01100, Viterbo, Italy
| | - Marco Esti
- Department of Agriculture and Forest Sciences (DAFNE), Tuscia University, Via S. Camillo de Lellis Snc, 01100, Viterbo, Italy
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Li S, Mu B, Wang X, Kang Y, Wang A. Fabrication of Eco-Friendly Betanin Hybrid Materials Based on Palygorskite and Halloysite. MATERIALS (BASEL, SWITZERLAND) 2020; 13:E4649. [PMID: 33080985 PMCID: PMC7603274 DOI: 10.3390/ma13204649] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/03/2020] [Revised: 10/14/2020] [Accepted: 10/15/2020] [Indexed: 12/22/2022]
Abstract
Eco-friendly betanin/clay minerals hybrid materials with good stability were synthesized by combining with adsorption, grinding, and heating treatment using natural betanin extracted from beetroot and natural 2:1 type palygorskite or 1:1 type halloysite. After incorporation of clay minerals, the thermal stability and solvent resistance of natural betanin were obviously enhanced. Due to the difference in the structure of palygorskite and halloysite, betanin was mainly adsorbed on the outer surface of palygorskite or halloysite through hydrogen-bond interaction, but also part of them also entered into the lumen of Hal via electrostatic interaction. Compared with palygorskite, hybrid materials prepared with halloysite exhibited the better color performance, heating stability and solvent resistance due to the high loading content of betanin and shielding effect of lumen of halloysite.
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Affiliation(s)
- Shue Li
- Key Laboratory of Clay Mineral Applied Research of Gansu Province, Center of Eco-Materials and Green Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China; (S.L.); (X.W.); (Y.K.)
- Center of Materials Science and Optoelectronics Engineering, University of Chinese Academy of Sciences, Beijing 100049, China
- Center of Xuyi Palygorskite Applied Technology, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Xuyi 211700, China
| | - Bin Mu
- Key Laboratory of Clay Mineral Applied Research of Gansu Province, Center of Eco-Materials and Green Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China; (S.L.); (X.W.); (Y.K.)
- Center of Xuyi Palygorskite Applied Technology, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Xuyi 211700, China
| | - Xiaowen Wang
- Key Laboratory of Clay Mineral Applied Research of Gansu Province, Center of Eco-Materials and Green Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China; (S.L.); (X.W.); (Y.K.)
- Center of Xuyi Palygorskite Applied Technology, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Xuyi 211700, China
| | - Yuru Kang
- Key Laboratory of Clay Mineral Applied Research of Gansu Province, Center of Eco-Materials and Green Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China; (S.L.); (X.W.); (Y.K.)
- Center of Xuyi Palygorskite Applied Technology, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Xuyi 211700, China
| | - Aiqin Wang
- Key Laboratory of Clay Mineral Applied Research of Gansu Province, Center of Eco-Materials and Green Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China; (S.L.); (X.W.); (Y.K.)
- Center of Xuyi Palygorskite Applied Technology, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Xuyi 211700, China
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