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Serrano C, Lamas B, Oliveira MC, Duarte MP. Exploring the Potential of Anthocyanin-Based Edible Coatings in Confectionery-Temperature Stability, pH, and Biocapacity. Foods 2024; 13:2450. [PMID: 39123641 PMCID: PMC11312276 DOI: 10.3390/foods13152450] [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: 06/28/2024] [Revised: 07/22/2024] [Accepted: 07/29/2024] [Indexed: 08/12/2024] Open
Abstract
This study aims to develop purple-coloured polymeric coatings using natural anthocyanin and desoxyanthocianidins (3-DXA) colourants for application to chocolate almonds. The objective is to achieve a stable and uniform colour formulation throughout processing and storage, enhancing the appearance and durability of the almonds to appeal to health-conscious consumers and align with market demands. Plant materials like sweet potato pulp, sweet potato peel, radish peel, black carrot, and sorghum were employed to obtain the desired purple hue. Anthocyanidins and 3-DXA were extracted from the matrices using solvent extraction and ultrasound-assisted methods at different pH values. High-performance liquid chromatography with diode array detection (HPLC-DAD) and high-resolution tandem mass spectrometry (HRMS/MS) were used to identify the compounds in the extracts. The highest antioxidant capacities, as measured by the DPPH• and FRAP methods, were observed in purple sweet potato and dye factory extracts, respectively; meanwhile, sorghum extract inhibited both α-amylase and α-glucosidase, indicating its potential for managing postprandial hyperglycemia and type 2 diabetes. The degradation kinetics of coloured coatings in sugar syrup formulations with anthocyanins and 3-DXA revealed that locust bean gum offered the best colour stabilization for plant extracts, with sorghum extracts showing the highest and black carrot extracts the lowest colour variation when coated with Arabic gum. Sweet potato pulp extracts exhibited less colour variation in sugar pastes, both with and without blue spirulina dye, compared to factory dye, highlighting their potential as a more stable and suitable alternative for colouring purple almonds, particularly over a five-month storage period. This study supports sustainable practices in the confectionery industry while aligning with consumer preferences for healthier and environmentally friendly products.
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Affiliation(s)
- Carmo Serrano
- Instituto Nacional de Investigação Agrária e Veterinária (INIAV, I.P.), Av. da República, 2780-157 Oeiras, Portugal
- Associated Laboratory TERRA, LEAF–Linking Landscape, Environment, Agriculture and Food–Research Center, Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - Beatriz Lamas
- The Mechanical Engineering and Resource Sustainability Center (MEtRICs), Chemistry Department, NOVA School of Science and Technology, Universidade NOVA de Lisboa, 2829-516 Caparica, Portugal; (B.L.); (M.P.D.)
| | - M. Conceição Oliveira
- Centro de Química Estrutural, Institute of Molecular Sciences, Instituto Superior Técnico, Universidade de Lisboa, 1049-001 Lisboa, Portugal;
| | - Maria Paula Duarte
- The Mechanical Engineering and Resource Sustainability Center (MEtRICs), Chemistry Department, NOVA School of Science and Technology, Universidade NOVA de Lisboa, 2829-516 Caparica, Portugal; (B.L.); (M.P.D.)
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2
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Zhang ZH, Chen J, Huang X, Aadil RM, Li B, Gao X. Natural pigments in the food industry: Enhancing stability, nutritional benefits, and gut microbiome health. Food Chem 2024; 460:140514. [PMID: 39047471 DOI: 10.1016/j.foodchem.2024.140514] [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: 04/27/2024] [Revised: 07/06/2024] [Accepted: 07/16/2024] [Indexed: 07/27/2024]
Abstract
Natural pigments are increasingly favored in the food industry for their vibrant colors, fewer side effects and potential health benefits compared to synthetic pigments. However, their application in food industry is hindered by their instability under harsh environmental conditions. This review evaluates current strategies aimed at enhancing the stability and bioactivity of natural pigments. Advanced physicochemical methods have shown promise in enhancing the stability of natural pigments, enabling their incorporation into food products to enhance sensory attributes, texture, and bioactive properties. Moreover, recent studies demonstrated that most natural pigments offer health benefits. Importantly, they have been found to positively influence gut microbiota, in particular their regulation of the beneficial and harmful flora of the gut microbiome, the reduction of ecological dysbiosis through changes in the composition of the gut microbiome, and the alleviation of systemic inflammation caused by a high-fat diet in mice, suggesting a beneficial role in dietary interventions.
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Affiliation(s)
- Zhi-Hong Zhang
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, Guangdong, 510641, China
| | - Jialin Chen
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xin Huang
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Bing Li
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, Guangdong, 510641, China.
| | - Xianli Gao
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
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3
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Yun Y, Liu W, Ning Y, Li J, Wang L. Fabricating a high-loading smart film to monitor pork freshness via adsorption of anthocyanins on simultaneously etched, anionized and bleached wood cell wall. Food Chem 2024; 460:140485. [PMID: 39047493 DOI: 10.1016/j.foodchem.2024.140485] [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: 03/29/2024] [Revised: 07/03/2024] [Accepted: 07/14/2024] [Indexed: 07/27/2024]
Abstract
In this paper, wood cell walls were simultaneously roughened, carboxylated, and bleached via NaOH/H2O2 treatment and roughened-poplar film (RPF) was obtained. Compared with the untreated film, the carboxyl group content increased 8 times to 1.92 mmol/g, and the pore growth rate reached 11.24%. Afterwards, a pH-indicator wood film (CTA-RPF) was prepared by self-adsorption of anthocyanins on RPF. It rapidly changed from purple to green within 7 s in 0.25 mL of ammonia at 53% RH and the initial color could restore in the air. When anthocyanins adsorption capacity reached 1.95 mg/g, only 0.36 cm2 of the film could accurately indicate the quality change of 300 g pork. Currently, CTA-RPF is the smallest smart film that can track the maximum mass of pork after comparing with other researches, therefore, promising to be used as a smart indicator label to track the freshness of pork in real market circulation.
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Affiliation(s)
- Yalu Yun
- Key Laboratory of Bio-based Materials Science and Technology of Ministry of Education, Northeast Forestry University, 26th Hexing Road, Xiangfang District, Harbin 150040, PR China
| | - Wenhua Liu
- Key Laboratory of Bio-based Materials Science and Technology of Ministry of Education, Northeast Forestry University, 26th Hexing Road, Xiangfang District, Harbin 150040, PR China
| | - Yuping Ning
- Key Laboratory of Bio-based Materials Science and Technology of Ministry of Education, Northeast Forestry University, 26th Hexing Road, Xiangfang District, Harbin 150040, PR China
| | - Jian Li
- Key Laboratory of Bio-based Materials Science and Technology of Ministry of Education, Northeast Forestry University, 26th Hexing Road, Xiangfang District, Harbin 150040, PR China
| | - Lijuan Wang
- Key Laboratory of Bio-based Materials Science and Technology of Ministry of Education, Northeast Forestry University, 26th Hexing Road, Xiangfang District, Harbin 150040, PR China.
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4
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Klinger E, Salminen H, Bause K, Weiss J. Stability of anthocyanin extracts from chokeberry, grape, hibiscus, and purple sweet potato in ω-3-fatty acid rich oil-in-water emulsions. Food Chem 2024; 459:140385. [PMID: 39024886 DOI: 10.1016/j.foodchem.2024.140385] [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: 03/26/2024] [Revised: 06/07/2024] [Accepted: 07/05/2024] [Indexed: 07/20/2024]
Abstract
The food industry is actively investigating the stability of natural red pigments to replace artificial food colorants from all food applications in the near future. In this study, the stability of coloring extracts from chokeberry, grape, hibiscus, and purple sweet potato was investigated in ω-3 fatty acid-rich flaxseed oil-in-water emulsion during storage. The red color of the oil-in-water emulsions faded within 4 days, indicating that the anthocyanin extracts were susceptible to lipid oxidation reactions of the ω-3 fatty acids. The color stability varied between all used extract sources: The chokeberry (degradation constant k = 19.6 h-1) and grape (k = 15.2 h-1) extracts showed similar degradation kinetics, whereas purple sweet potato extract (k = 10.7 h-1) degraded significantly slower, and hibiscus extract (k = 110.2 h-1) significantly faster. The differences can be explained by the different anthocyanins contained in the plant extract, especially by the proportion of acylated anthocyanins.
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Affiliation(s)
- Evelyn Klinger
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
| | - Hanna Salminen
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
| | - Karola Bause
- GNT Europa GmbH, 52072 Aachen, Kackertstrasse 22, Germany.
| | - Jochen Weiss
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
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5
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Yücetepe M, Tuğba Özaslan Z, Karakuş MŞ, Akalan M, Karaaslan A, Karaaslan M, Başyiğit B. Unveiling the multifaceted world of anthocyanins: Biosynthesis pathway, natural sources, extraction methods, copigmentation, encapsulation techniques, and future food applications. Food Res Int 2024; 187:114437. [PMID: 38763684 DOI: 10.1016/j.foodres.2024.114437] [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: 10/20/2023] [Revised: 04/04/2024] [Accepted: 04/27/2024] [Indexed: 05/21/2024]
Abstract
Numerous datasets regarding anthocyanins have been noted elsewhere. These previous studies emphasized that all processes must be carried out meticulously from the source used to obtain anthocyanins to their inclusion in relevant applications. However, today, full standardization has not yet been achieved for these processes. For this, presenting the latest developments regarding anthocyanins under one roof would be a useful approach to guide the scientific literature. The current review was designed to serve the stated points. In this context, their biosynthesis pathway was elaborated. Superior potential of fruits and certain by-products in obtaining anthocyanins was revealed compared to their other counterparts. Health-promoting benefits of anthocyanins were detailed. Also, the situation of innovative techniques (ultrasound-assisted extraction, subcritical water extraction, pulse electrical field extraction, and so on) in the anthocyanin extraction was explained. The stability issues, which is one of the most important problems limiting the use of anthocyanins in applications were discussed. The role of copigmentation and various encapsulation techniques in solving these stability problems was summarized. This critical review is a map that provides detailed information about the processes from obtaining anthocyanins, which stand out with their functional properties, to their incorporation into various systems.
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Affiliation(s)
- Melike Yücetepe
- Harran University, Engineering Faculty, Food Engineering Department, Şanlıurfa, Turkey
| | - Zeynep Tuğba Özaslan
- Harran University, Engineering Faculty, Food Engineering Department, Şanlıurfa, Turkey
| | - Mehmet Şükrü Karakuş
- Harran University, Application and Research Center for Science and Technology, Şanlıurfa, Turkey
| | - Merve Akalan
- Harran University, Engineering Faculty, Food Engineering Department, Şanlıurfa, Turkey
| | - Asliye Karaaslan
- Harran University, Vocational School, Food Processing Programme, Şanlıurfa, Turkey
| | - Mehmet Karaaslan
- Harran University, Engineering Faculty, Food Engineering Department, Şanlıurfa, Turkey
| | - Bülent Başyiğit
- Harran University, Engineering Faculty, Food Engineering Department, Şanlıurfa, Turkey.
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6
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Ingemann Berentzen E, Hauer Møller A, Danielsen M, Jensen M, Joernsgaard B, Kastrup Dalsgaard T. Stability of individual anthocyanins from black carrots stored in light and darkness - Impact of acylation. Food Res Int 2024; 186:114382. [PMID: 38729736 DOI: 10.1016/j.foodres.2024.114382] [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: 01/11/2024] [Revised: 04/15/2024] [Accepted: 04/17/2024] [Indexed: 05/12/2024]
Abstract
Black carrot anthocyanins have gained increasing attention as natural coloring agent, owing to their higher stability than anthocyanins from berries. The stability has been attributed to their higher degree of acylation. This study investigated the impact of acylation on the stability of individual anthocyanins during storage in light and darkness. We hypothesized that the acylated anthocyanins would be more stable than the non-acylated ones. The major five anthocyanins were fractioned by semi-preparative HPLC and stored at pH 4.5 in light and darkness to investigate how acylation affected the stability. The stability was evaluated by absorption spectroscopy and mass spectrometry (MS). Two of the anthocyanins were non-acylated; 3-xylosyl(glucosyl)galactoside and cyanidin 3-xylosylgalactoside, and three were acylated; cyanidin 3-xylosyl(sinapolyglucosyl)galacto-side, cyanidin 3-xylosyl(feruloylglu-cosyl)galactoside, and cyanidin 3-xylosyl(coumaroyl-glucosyl)galactoside. Both methods (spectroscopy and MS) showed a clear effect of acylation when stored in light, but surprisingly the two non-acylated anthocyanins, showed higher stability than the three acylated ones.
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Affiliation(s)
| | - Anders Hauer Møller
- Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark; CBIO, Aarhus University Centre for Circular Bioeconomy, 8830 Tjele, Denmark; CiFOOD, Aarhus University Centre for Innovative Food Research, 8200 Aarhus N, Denmark
| | - Marianne Danielsen
- Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark; CBIO, Aarhus University Centre for Circular Bioeconomy, 8830 Tjele, Denmark; CiFOOD, Aarhus University Centre for Innovative Food Research, 8200 Aarhus N, Denmark
| | - Martin Jensen
- Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark; CiFOOD, Aarhus University Centre for Innovative Food Research, 8200 Aarhus N, Denmark
| | | | - Trine Kastrup Dalsgaard
- Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark; CBIO, Aarhus University Centre for Circular Bioeconomy, 8830 Tjele, Denmark; CiFOOD, Aarhus University Centre for Innovative Food Research, 8200 Aarhus N, Denmark.
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7
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Guo W, Mehrparvar S, Hou W, Pan J, Aghbashlo M, Tabatabaei M, Rajaei A. Unveiling the impact of high-pressure processing on anthocyanin-protein/polysaccharide interactions: A comprehensive review. Int J Biol Macromol 2024; 270:132042. [PMID: 38710248 DOI: 10.1016/j.ijbiomac.2024.132042] [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: 02/14/2024] [Revised: 04/29/2024] [Accepted: 04/30/2024] [Indexed: 05/08/2024]
Abstract
Anthocyanins, natural plant pigments responsible for the vibrant hues in fruits, vegetables, and flowers, boast antioxidant properties with potential human health benefits. However, their susceptibility to degradation under conditions such as heat, light, and pH fluctuations necessitates strategies to safeguard their stability. Recent investigations have focused on exploring the interactions between anthocyanins and biomacromolecules, specifically proteins and polysaccharides, with the aim of enhancing their resilience. Notably, proteins like soy protein isolate and whey protein, alongside polysaccharides such as pectin, starch, and chitosan, have exhibited promising affinities with anthocyanins, thereby enhancing their stability and functional attributes. High-pressure processing (HPP), emerging as a non-thermal technology, has garnered attention for its potential to modulate these interactions. The application of high pressure can impact the structural features and stability of anthocyanin-protein/polysaccharide complexes, thereby altering their functionalities. However, caution must be exercised, as excessively high pressures may yield adverse effects. Consequently, while HPP holds promise in upholding anthocyanin stability, further exploration is warranted to elucidate its efficacy across diverse anthocyanin variants, macromolecular partners, pressure regimes, and their effects within real food matrices.
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Affiliation(s)
- Wenjuan Guo
- School of Pharmaceutical Sciences, Tiangong University, Tianjin 300087, China
| | - Sheida Mehrparvar
- Department of Food Science and Technology, Faculty of Agriculture, Shahrood University of Technology, Shahrood, Iran
| | - Weizhao Hou
- School of Chemical Engineering and Technology, Tiangong University, Tianjin 300087, China
| | - Junting Pan
- State Key Laboratory of Efficient Utilization of Arid and Semi-arid Arable Land in Northern China, Institute of Agricultural Resources and Regional Planning, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Mortaza Aghbashlo
- Department of Mechanical Engineering of Agricultural Machinery, Faculty of Agricultural Engineering and Technology, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran.
| | - Meisam Tabatabaei
- Higher Institution Centre of Excellence (HICoE), Institute of Tropical Aquaculture and Fisheries (AKUATROP), Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia.
| | - Ahmad Rajaei
- Department of Food Science and Technology, Faculty of Agriculture, Shahrood University of Technology, Shahrood, Iran.
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8
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Saini RK, Khan MI, Shang X, Kumar V, Kumari V, Kesarwani A, Ko EY. Dietary Sources, Stabilization, Health Benefits, and Industrial Application of Anthocyanins-A Review. Foods 2024; 13:1227. [PMID: 38672900 PMCID: PMC11049351 DOI: 10.3390/foods13081227] [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: 03/01/2024] [Revised: 04/06/2024] [Accepted: 04/15/2024] [Indexed: 04/28/2024] Open
Abstract
Natural phytochemicals are well known to protect against numerous metabolic disorders. Anthocyanins are vacuolar pigments belonging to the parent class of flavonoids. They are well known for their potent antioxidant and gut microbiome-modulating properties, primarily responsible for minimizing the risk of cardiovascular diseases, diabetes, obesity, neurodegenerative diseases, cancer, and several other diseases associated with metabolic syndromes. Berries are the primary source of anthocyanin in the diet. The color and stability of anthocyanins are substantially influenced by external environmental conditions, constraining their applications in foods. Furthermore, the significantly low bioavailability of anthocyanins greatly diminishes the extent of the actual health benefits linked to these bioactive compounds. Multiple strategies have been successfully developed and utilized to enhance the stability and bioavailability of anthocyanins. This review provides a comprehensive view of the recent advancements in chemistry, biosynthesis, dietary sources, stabilization, bioavailability, industrial applications, and health benefits of anthocyanins. Finally, we summarize the prospects and challenges of applications of anthocyanin in foods.
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Affiliation(s)
- Ramesh Kumar Saini
- School of Health Sciences and Technology, UPES, Dehradun 248007, Uttarakhand, India;
| | - Mohammad Imtiyaj Khan
- Biochemistry and Molecular Biology Lab, Department of Biotechnology, Gauhati University, Guwahati 781014, Assam, India;
| | - Xiaomin Shang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, China;
| | - Vikas Kumar
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana 141004, Punjab, India;
| | - Varsha Kumari
- Department of Plant Breeding and Genetics, Sri Karan Narendra Agriculture University, Jobner, Jaipur 302001, Rajasthan, India;
| | - Amit Kesarwani
- Department of Agronomy, College of Agriculture, Govind Ballabh Pant University of Agriculture and Technology, Pantnagar 263145, Uttarakhand, India;
| | - Eun-Young Ko
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea
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9
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Zhou J, Tang C, Zou S, Lei L, Wu Y, Yang W, Harindintwali JD, Zhang J, Zeng W, Deng D, Zhao M, Yu X, Liu X, Qiu S, Arneborg N. Enhancement of pyranoanthocyanin formation in blueberry wine with non-Saccharomyces yeasts. Food Chem 2024; 438:137956. [PMID: 37989022 DOI: 10.1016/j.foodchem.2023.137956] [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: 10/03/2022] [Revised: 11/02/2023] [Accepted: 11/07/2023] [Indexed: 11/23/2023]
Abstract
The development of blueberry wine provides an alternative method for maintaining the nutritional value and extending the shelf life of blueberries. However, anthocyanin loss and off-flavor compound generation during fermentation impair blueberry wine color and quality. Hydroxycinnamate decarboxylase from yeast can catalyze the conversion of hydroxycinnamic acids to vinylphenols, which later may condense with anthocyanins to form more stable vinylphenolic pyranoanthocyanins. In this study, 10 non-Saccharomyces yeasts from Daqu that showed hydroxycinnamate decarboxylase activity were screened. Among the 10 strains, Wickerhamomyces anomalus Y5 showed the highest consumption (34.59%) of the total tested phenolic acids and almost no H2S production. Furthermore, Y5 seemed to produce four vinylphenol pyranoanthocyanins (cyanidin-3-O-galactoside/glucoside-4-vinylcatechol, cyanidin-3-O-galactoside/glucoside-4-vinylsyringol, malvidin-4-vinylguaiacol, and malvidin-4-vinylcatechol) during blueberry wine fermentation, which may improve the color stability of blueberry wine. These findings provide new insights for improving the quality of blueberry wine using non-Saccharomyces yeasts.
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Affiliation(s)
- Jianli Zhou
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, Guizhou Province, China
| | - Chuqi Tang
- School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Shuliang Zou
- School of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, 1 Caiguan Road, Guiyang 550003, China
| | - Liangbo Lei
- Kweichow Moutai Distillery Co., Ltd., Renhuai, Guizhou 564501, China
| | - Yuangen Wu
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, Guizhou Province, China
| | - Wenhua Yang
- School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Jean Damascene Harindintwali
- CAS Key Laboratory of Soil Environment and Pollution Remediation, Institute of Soil Science, Chinese Academy of Sciences, Nanjing 210008, China
| | - Jiang Zhang
- School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Wenwen Zeng
- Kweichow Moutai (Group) Ecological Agriculture Industry Development Co., Ltd, Danzhai 557500, China
| | - Dan Deng
- Kweichow Moutai (Group) Ecological Agriculture Industry Development Co., Ltd, Danzhai 557500, China
| | - Manman Zhao
- Kweichow Moutai (Group) Ecological Agriculture Industry Development Co., Ltd, Danzhai 557500, China
| | - Xiaobin Yu
- School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Xiaobo Liu
- School of Environmental and Biological Engineering, Nanjing University of Science and Technology, 200 Xiaolingwei Street, Nanjing 210094, Jiangsu, China
| | - Shuyi Qiu
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, Guizhou Province, China.
| | - Nils Arneborg
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.
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10
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Li F, Sun Q, Chen L, Zhang R, Zhang Z. Unlocking the health potential of anthocyanins: a structural insight into their varied biological effects. Crit Rev Food Sci Nutr 2024:1-21. [PMID: 38494796 DOI: 10.1080/10408398.2024.2328176] [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: 03/19/2024]
Abstract
Anthocyanins have become increasingly important to the food industry due to their colorant features and many health-promoting activities. Numerous studies have linked anthocyanins to antioxidant, anti-inflammatory, anticarcinogenic properties, as well as protection against heart disease, certain types of cancer, and a reduced risk of diabetes and cognitive disorders. Anthocyanins from various foods may exhibit distinct biological and health-promoting activities owing to their structural diversity. In this review, we have collected and tabulated the key information from various recent published studies focusing on investigating the chemical structure effect of anthocyanins on their stability, antioxidant activities, in vivo fate, and changes in the gut microbiome. This information should be valuable in comprehending the connection between the molecular structure and biological function of anthocyanins, with the potential to enhance their application as both colorants and functional compounds in the food industry.
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Affiliation(s)
- Fangfang Li
- Food Science Program, Division of Food, Nutrition & Exercise Sciences, University of Missouri, Columbia, Missouri, USA
| | - Quancai Sun
- Department of Nutrition and Integrative Physiology, Florida State University, Tallahassee, Florida, USA
| | - Long Chen
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Ruojie Zhang
- Food Science Program, Division of Food, Nutrition & Exercise Sciences, University of Missouri, Columbia, Missouri, USA
| | - Zipei Zhang
- Food Science Program, Division of Food, Nutrition & Exercise Sciences, University of Missouri, Columbia, Missouri, USA
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11
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Cheng Y, Liu J, Li L, Ren J, Lu J, Luo F. Advances in embedding techniques of anthocyanins: Improving stability, bioactivity and bioavailability. Food Chem X 2023; 20:100983. [PMID: 38144721 PMCID: PMC10740132 DOI: 10.1016/j.fochx.2023.100983] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 10/05/2023] [Accepted: 11/06/2023] [Indexed: 12/26/2023] Open
Abstract
The health benefits of anthocyanins have attracted extensive research interest. However, anthocyanins are sensitive to certain environmental and gastrointestinal conditions and have low oral bioavailability. It has been reported that delivery systems made in different ways could improve the stability, bioavailability and bioactivity of anthocyanins. This present review summarizes the factors affecting the stability of anthocyanins and the reasons for poor bioavailability, and various technologies for encapsulation of anthocyanins including microcapsules, nanoemulsions, microemulsions, Pickering emulsions, nanoliposomes, nanoparticles, hydrogels and co-assembly with amphiphilic peptides were discussed. In particular, the effects of these encapsulation technologies on the stability, bioavailability and bioactivities of anthocyanins in vitro and in vivo experiments are reviewed in detail, which provided scientific insights for anthocyanins encapsulation methods. However, the application of anthocyanins in food industry as well as the biological fate and functional pathways in vivo still need to be further explored.
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Affiliation(s)
- Yingying Cheng
- Hunan Key Laboratory of Forestry Edible Sources Safety and Processing, Central South University of Forestry and Technology, Changsha, China
- Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
| | - Jiayi Liu
- Hunan Key Laboratory of Forestry Edible Sources Safety and Processing, Central South University of Forestry and Technology, Changsha, China
- Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
| | - Ling Li
- Hunan Key Laboratory of Forestry Edible Sources Safety and Processing, Central South University of Forestry and Technology, Changsha, China
- Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
| | - Jiali Ren
- Hunan Key Laboratory of Forestry Edible Sources Safety and Processing, Central South University of Forestry and Technology, Changsha, China
- Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
| | - Jun Lu
- Hunan Key Laboratory of Forestry Edible Sources Safety and Processing, Central South University of Forestry and Technology, Changsha, China
- Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
| | - Feijun Luo
- Hunan Key Laboratory of Forestry Edible Sources Safety and Processing, Central South University of Forestry and Technology, Changsha, China
- Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
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12
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Kong Y, Wang X, Wu Z, Li Y, Xu F, Xie F. Enzymatic Acylation of Black Rice Anthocyanins and Evaluation of Antioxidant Capacity and Stability of Their Derivatives. Foods 2023; 12:4505. [PMID: 38137310 PMCID: PMC10743184 DOI: 10.3390/foods12244505] [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: 11/28/2023] [Revised: 12/12/2023] [Accepted: 12/15/2023] [Indexed: 12/24/2023] Open
Abstract
In this study, the structure of the anthocyanin fractions isolated from black rice (Oryza sativa L.) was modified by the enzyme catalysis method using caffeic acid as an acyl donor. At the same time, the effects of the acylation on the lipophilicity, antioxidant activity, and stability of black rice anthocyanins were comprehensively evaluated. The structural analyses of acylated derivatives based on ultraviolet-visible spectroscopy, Fourier-transform infrared spectroscopy, ultra-high-performance liquid chromatography-high-resolution mass spectrometry, and thermogravimetric analysis revealed that caffeic acid was efficiently grafted onto the anthocyanins of black rice through an acylated reaction, while the acylation binding site was on glucoside. When the mass ratios of anthocyanins to caffeic acid were 1:1, the A319/AVis-max value of acylated anthocyanins reached 6.37. Meanwhile, the lipophilicity of acylated derivatives was enhanced. The antioxidant capacity (DPPH and FRAP) and stability (thermal, pH, and light stability) were significantly increased. Overall, the study results provide deeper insights into controlling anthocyanin homeostasis in food processing, broadening the application of colored grain products.
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Affiliation(s)
| | | | | | | | | | - Fengying Xie
- College of Food Science, Northeast Agricultural University, Heilongjiang150030, China; (Y.K.); (X.W.); (Z.W.); (Y.L.); (F.X.)
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13
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Wang F, Chen J, Tang R, Wang R, Ahmad S, Liu Z, Peng D. Research Progress on Anthocyanin-Mediated Regulation of 'Black' Phenotypes of Plant Organs. Curr Issues Mol Biol 2023; 45:7242-7256. [PMID: 37754242 PMCID: PMC10527681 DOI: 10.3390/cimb45090458] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2023] [Revised: 08/21/2023] [Accepted: 08/30/2023] [Indexed: 09/28/2023] Open
Abstract
The color pattern is one of the most important characteristics of plants. Black stands out among the vibrant colors due to its rare and distinctive nature. While some plant organs appear black, they are, in fact, dark purple. Anthocyanins are the key compounds responsible for the diverse hues in plant organs. Cyanidin plays an important role in the deposition of black pigments in various plant organs, such as flower, leaf, and fruit. A number of structural genes and transcription factors are involved in the metabolism of anthocyanins in black organs. It has been shown that the high expression of R2R3-MYB transcription factors, such as PeMYB7, PeMYB11, and CsMYB90, regulates black pigmentation in plants. This review provides a comprehensive overview of the anthocyanin pathways that are involved in the regulation of black pigments in plant organs, including flower, leaf, and fruit. It is a great starting point for further investigation into the molecular regulation mechanism of plant color and the development of novel cultivars with black plant organs.
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Affiliation(s)
| | | | | | | | | | - Zhongjian Liu
- Key Laboratory of National Forestry and Grassland Administration for Orchid Conservation and Utilization, College of Landscape Architecture and Art, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (F.W.); (J.C.); (R.T.); (R.W.); (S.A.)
| | - Donghui Peng
- Key Laboratory of National Forestry and Grassland Administration for Orchid Conservation and Utilization, College of Landscape Architecture and Art, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (F.W.); (J.C.); (R.T.); (R.W.); (S.A.)
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14
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Ścibisz I, Ziarno M. Effect of Fermented Matrix on the Color and Stability of Strawberry and Blueberry Anthocyanins during the Storage of Fruit Yogurts and Soy-Based and Bean-Based Fruit Yogurt Alternatives. Molecules 2023; 28:6222. [PMID: 37687051 PMCID: PMC10488363 DOI: 10.3390/molecules28176222] [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: 07/21/2023] [Revised: 08/18/2023] [Accepted: 08/22/2023] [Indexed: 09/10/2023] Open
Abstract
The effect of the fermented matrix on the color and the stability of anthocyanins contained in strawberry (Fragaria ananassa D.) and highbush blueberry (Vaccinium corymbosum L.) preparations for fruit yogurts, as well as soy-based (Glycine max L. Merr.) and bean-based (Phaseolus vulgaris L.) yogurt alternatives, stored for 8 weeks, was evaluated. To produce the fermented bean matrix, germinated seeds of white and black beans were used. The obtained fermented matrices had similar pH levels, while the soy-based and black bean-based yogurt alternatives were characterized by their high content of isoflavone aglycones and phenolic acids. The degradation of anthocyanins in strawberry and blueberry fermented products during storage followed first-order reaction kinetics. Significant differences were found depending on the fermented plant-based matrix. The fermented soy-based matrix demonstrated the highest T1/2 values for total anthocyanins (26.3 and 88.8 weeks for strawberry and blueberry products, respectively), whereas the yogurts exhibited the lowest values (13.3 and 49.3 weeks for strawberry and blueberry products, respectively). In the comparison of anthocyanin degradation during the storage of bean-based products, the pigments in the matrix obtained from fermented black beans showed better stability. During storage, the loss of anthocyanins was higher in strawberry products than in blueberry products, particularly with respect to malvidin and petunidin derivatives and acylated anthocyanins, which exhibited high stability. The total color difference (ΔE*) of blueberry plant-based products after an 8 week storage period ranged from 1.1 to 1.5. This data suggests that the addition of a coloring ingredient for industrial production may not be required.
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Affiliation(s)
- Iwona Ścibisz
- Division of Fruit, Vegetable and Cereal Technology, Institute of Food Sciences, Warsaw University of Life Sciences WULS-SGGW, 161 Nowoursynowska Str., 02-787 Warsaw, Poland
| | - Małgorzata Ziarno
- Division of Milk Technology, Institute of Food Sciences, Warsaw University of Life Sciences WULS-SGGW, 161 Nowoursynowska Str., 02-787 Warsaw, Poland;
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15
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Steingass CB, Burkhardt J, Bäumer V, Kumar K, Mibus-Schoppe H, Zinkernagel J, Esquivel P, Jiménez VM, Schweiggert R. Characterisation of acylated anthocyanins from red cabbage, purple sweet potato, and Tradescantia pallida leaves as natural food colourants by HPLC-DAD-ESI(+)-QTOF-MS/MS and ESI(+)-MS n analysis. Food Chem 2023; 416:135601. [PMID: 36907011 DOI: 10.1016/j.foodchem.2023.135601] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 01/12/2023] [Accepted: 01/28/2023] [Indexed: 02/08/2023]
Abstract
Anthocyanins in red cabbage, sweet potato, and Tradescantia pallida leaves were characterised. A total of 18 non-, mono-, and diacylated cyanidins was identified in red cabbage by high performance liquid chromatography-diode array detection coupled to high-resolution and multi-stage mass spectrometry. Sweet potato leaves contained 16 different cyanidin- and peonidin glycosides being predominantly mono- and diacylated. In T. pallida leaves, the tetra-acylated anthocyanin tradescantin prevailed. The large proportion of acylated anthocyanins resulted in a superior thermal stability during heating of aqueous model solutions (pH 3.0) coloured with red cabbage and purple sweet potato extracts as compared to that of a commercial Hibiscus-based food dye. However, their stability was still outperformed by that of the most stable Tradescantia extract. Comparing vis spectra from pH 1-10, the latter had an additional, uncommon absorption maximum at approx. 585 nm at slightly acidic to neutral pH values, yielding intensely red to purple colours.
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Affiliation(s)
- Christof B Steingass
- Department of Beverage Research, Chair Analysis & Technology of Plant-based Foods, Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany.
| | - Jonas Burkhardt
- Department of Beverage Research, Chair Analysis & Technology of Plant-based Foods, Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany
| | - Vicky Bäumer
- Department of Beverage Research, Chair Analysis & Technology of Plant-based Foods, Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany
| | - Keshav Kumar
- Department of Beverage Research, Chair Analysis & Technology of Plant-based Foods, Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany
| | - Heiko Mibus-Schoppe
- Department of Urban Horticulture and Plant Use, Von-Lade-Strasse 1, 65366 Geisenheim, Germany
| | - Jana Zinkernagel
- Department of Vegetable Crops, Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany
| | - Patricia Esquivel
- Escuela de Tecnología de Alimentos, Universidad de Costa Rica, 11501-2060 San Pedro, Costa Rica
| | - Víctor M Jiménez
- CIGRAS/IIA, Cátedra Humboldt, Universidad de Costa Rica, 11501-2060 San Pedro, Costa Rica
| | - Ralf Schweiggert
- Department of Beverage Research, Chair Analysis & Technology of Plant-based Foods, Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany
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16
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Li XX, Li ZY, Zhu W, Wang YQ, Liang YR, Wang KR, Ye JH, Lu JL, Zheng XQ. Anthocyanin metabolism and its differential regulation in purple tea (Camellia sinensis). PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2023; 201:107875. [PMID: 37451003 DOI: 10.1016/j.plaphy.2023.107875] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/02/2023] [Revised: 06/17/2023] [Accepted: 06/29/2023] [Indexed: 07/18/2023]
Abstract
Tea plants (Camellia sinensis) typically contain high-flavonoid phytochemicals like catechins. Recently, new tea cultivars with unique purple-colored leaves have gained attention. These purple tea cultivars are enriched with anthocyanin, which provides an interesting perspective for studying the metabolic flux of the flavonoid pathway. An increasing number of studies are focusing on the leaf color formation of purple tea and this review aims to summarize the latest progress made on the composition and accumulation of anthocyanins in tea plants. In addition, the regulation mechanism in its synthesis will be discussed and a hypothetical regulation model for leaf color transformation during growth will be proposed. Some novel insights are presented to facilitate future in-depth studies of purple tea to provide a theoretical basis for targeted breeding programs in leaf color.
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Affiliation(s)
- Xiao-Xiang Li
- Tea Research Institute, Zhejiang University, Hangzhou, Zhejiang, 310058, China.
| | - Ze-Yu Li
- Tea Research Institute, Zhejiang University, Hangzhou, Zhejiang, 310058, China.
| | - Wan Zhu
- Tea Research Institute, Zhejiang University, Hangzhou, Zhejiang, 310058, China.
| | - Ying-Qi Wang
- Tea Research Institute, Zhejiang University, Hangzhou, Zhejiang, 310058, China.
| | - Yue-Rong Liang
- Tea Research Institute, Zhejiang University, Hangzhou, Zhejiang, 310058, China.
| | - Kai-Rong Wang
- General Agrotechnical Extension Station of Ningbo City, Ningbo, Zhejiang, 315000, China.
| | - Jian-Hui Ye
- Tea Research Institute, Zhejiang University, Hangzhou, Zhejiang, 310058, China.
| | - Jian-Liang Lu
- Tea Research Institute, Zhejiang University, Hangzhou, Zhejiang, 310058, China.
| | - Xin-Qiang Zheng
- Tea Research Institute, Zhejiang University, Hangzhou, Zhejiang, 310058, China.
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17
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Liu R, Wang X, Yang L, Wang Y, Gao X. Coordinated encapsulation by β-cyclodextrin and chitosan derivatives improves the stability of anthocyanins. Int J Biol Macromol 2023:125060. [PMID: 37245775 DOI: 10.1016/j.ijbiomac.2023.125060] [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: 01/23/2023] [Revised: 04/22/2023] [Accepted: 05/22/2023] [Indexed: 05/30/2023]
Abstract
To improve the stability of anthocyanins (ACNs), ACNs were loaded into dual-encapsulated nanocomposite particles by self-assembly using β-cyclodextrin (β-CD) and two different water-soluble chitosan derivatives, namely, chitosan hydrochloride (CHC) and carboxymethyl chitosan (CMC). The ACN-loaded β-CD-CHC/CMC nanocomplexes with small diameters (333.86 nm) and had a desirable zeta potential (+45.97 mV). Transmission electron microscopy (TEM) showed that the ACN-loaded β-CD-CHC/CMC nanocomplexes had a spherical structure. Fourier-transform infrared spectroscopy (FT-IR), nuclear magnetic resonance (1H NMR) and X-ray diffraction (XRD) confirmed that the ACNs in the dual nanocomplexes were encapsulated in the cavity of the β-CD and that the CHC/CMC covered the outer layer of β-CD through noncovalent hydrogen bonding. The ACNs from the dual-encapsulated nanocomplexes improved stability of ACNs under adverse environmental conditions or in a simulated gastrointestinal environment. Further, the nanocomplexes exhibited good storage stability and thermal stability over a wide pH range when added into simulated electrolyte drinks (pH = 3.5) and milk tea (pH = 6.8). This study provides a new option for the preparation of stable ACNs nanocomplexes and expands the applications for ACNs in functional foods.
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Affiliation(s)
- Ranran Liu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products processing, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Xiaohan Wang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products processing, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Lixia Yang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products processing, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yu Wang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products processing, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Xueling Gao
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products processing, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China.
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18
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Antonio-Gómez MV, Salinas-Moreno Y, Hernández-Rosas F, Herrera-Corredor JA, Contreras-Oliva A. Color and Stability of Anthocyanins of Chagalapoli ( Ardisia compressa K.) Fruit Added to an Isotonic Beverage as Microcapsules and as Free Extract. Foods 2023; 12:foods12102009. [PMID: 37238826 DOI: 10.3390/foods12102009] [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: 03/26/2023] [Revised: 04/26/2023] [Accepted: 05/10/2023] [Indexed: 05/28/2023] Open
Abstract
The demand for natural pigments in the food industry is increasing. Color and stability of anthocyanins of chagalapoli (Ardisia compressa K.) fruit added to an isotonic beverage as microcapsules and free extract were evaluated at two temperatures (4 and 25 °C) in the absence of light. Anthocyanins degradation followed first-order kinetics in the evaluated conditions. The stability of anthocyanins, measured by the variables reaction rate (K), half-life time (t1/2), and anthocyanin retention (AR), was affected significantly (p < 0.01) by temperature. At the end of storage at 4 °C, AR was 91.2 ± 0.28% and 89.63 ± 0.22% in the beverages with microcapsules (BM) and with anthocyanins from extract (BE), respectively, without a significant difference (p ≥ 0.05) between them. However, at 25 °C, AR in the BM was 53.72 ± 0.27%, a significantly lower value (p ≤ 0.05) than that in BE (58.83 ± 1.37%). The color difference values (ΔE) in beverages stored at 4 °C were 3.81 and 2.17 for BM and BE, respectively, while at 25 °C, it was 8.57 and 8.21, respectively. The most stable anthocyanin was cyanidin 3-galactoside. Chagalapoli anthocyanins, both as microcapsules or as an extract, are adequate for adding natural color to isotonic beverages.
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Affiliation(s)
- María Vianey Antonio-Gómez
- Colegio de Postgraduados, Campus Córdoba, Postgrado Innovación Agroalimentaria Sustentable, Km 348 Carretera Córdoba-Veracruz, Amatlán de los Reyes, Veracruz 94946, Mexico
| | - Yolanda Salinas-Moreno
- Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, Campo Experimental Centro Altos de Jalisco, Km 8 Carretera Tepatitlán-Lagos de Moreno, Tepatitlán de Morelos 47600, Mexico
| | - Francisco Hernández-Rosas
- Colegio de Postgraduados, Campus Córdoba, Postgrado Innovación Agroalimentaria Sustentable, Km 348 Carretera Córdoba-Veracruz, Amatlán de los Reyes, Veracruz 94946, Mexico
| | - José Andrés Herrera-Corredor
- Colegio de Postgraduados, Campus Córdoba, Postgrado Innovación Agroalimentaria Sustentable, Km 348 Carretera Córdoba-Veracruz, Amatlán de los Reyes, Veracruz 94946, Mexico
| | - Adriana Contreras-Oliva
- Colegio de Postgraduados, Campus Córdoba, Postgrado Innovación Agroalimentaria Sustentable, Km 348 Carretera Córdoba-Veracruz, Amatlán de los Reyes, Veracruz 94946, Mexico
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19
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Wu J, Lv S, Zhao L, Gao T, Yu C, Hu J, Ma F. Advances in the study of the function and mechanism of the action of flavonoids in plants under environmental stresses. PLANTA 2023; 257:108. [PMID: 37133783 DOI: 10.1007/s00425-023-04136-w] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Accepted: 04/11/2023] [Indexed: 05/04/2023]
Abstract
MAIN CONCLUSION This review summarizes the anti-stress effects of flavonoids in plants and highlights its role in the regulation of polar auxin transport and free radical scavenging mechanism. As secondary metabolites widely present in plants, flavonoids play a vital function in plant growth, but also in resistance to stresses. This review introduces the classification, structure and synthetic pathways of flavonoids. The effects of flavonoids in plant stress resistance were enumerated, and the mechanism of flavonoids in plant stress resistance was discussed in detail. It is clarified that plants under stress accumulate flavonoids by regulating the expression of flavonoid synthase genes. It was also determined that the synthesized flavonoids are transported in plants through three pathways: membrane transport proteins, vesicles, and bound to glutathione S-transferase (GST). At the same time, the paper explores that flavonoids regulate polar auxin transport (PAT) by acting on the auxin export carrier PIN-FORMED (PIN) in the form of ATP-binding cassette subfamily B/P-glycoprotein (ABCB/PGP) transporter, which can help plants to respond in a more dominant form to stress. We have demonstrated that the number and location of hydroxyl groups in the structure of flavonoids can determine their free radical scavenging ability and also elucidated the mechanism by which flavonoids exert free radical removal in cells. We also identified flavonoids as signaling molecules to promote rhizobial nodulation and colonization of arbuscular mycorrhizal fungi (AMF) to enhance plant-microbial symbiosis in defense to stresses. Given all this knowledge, we can foresee that the in-depth study of flavonoids will be an essential way to reveal plant tolerance and enhance plant stress resistance.
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Affiliation(s)
- Jieting Wu
- School of Environmental Science, Liaoning University, Shenyang, 110036, China.
| | - Sidi Lv
- School of Environmental Science, Liaoning University, Shenyang, 110036, China
| | - Lei Zhao
- State Key Laboratory of Urban Water Resource and Environment, Harbin Institute of Technology, Harbin, 150090, China
| | - Tian Gao
- School of Environmental Science, Liaoning University, Shenyang, 110036, China
| | - Chang Yu
- Kerchin District Branch Office, Tongliao City Ecological Environment Bureau, Tongliao, 028006, China
| | - Jianing Hu
- Dalian Neusoft University of Information, Dalian, 116032, China
| | - Fang Ma
- State Key Laboratory of Urban Water Resource and Environment, Harbin Institute of Technology, Harbin, 150090, China
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20
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Cai T, Ge-Zhang S, Song M. Anthocyanins in metabolites of purple corn. FRONTIERS IN PLANT SCIENCE 2023; 14:1154535. [PMID: 37089635 PMCID: PMC10118017 DOI: 10.3389/fpls.2023.1154535] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Accepted: 03/23/2023] [Indexed: 05/03/2023]
Abstract
Purple corn (Zea mays L.) is a special variety of corn, rich in a large amount of anthocyanins and other functional phytochemicals, and has always ranked high in the economic benefits of the corn industry. However, most studies on the stability of agronomic traits and the interaction between genotype and environment in cereal crops focus on yield. In order to further study the accumulation and stability of special anthocyanins in the growth process of purple corn, this review starts with the elucidation of anthocyanins in purple corn, the biosynthesis process and the gene regulation mechanism behind them, points out the influence of anthocyanin metabolism on anthocyanin metabolism, and introduces the influence of environmental factors on anthocyanin accumulation in detail, so as to promote the multi-field production of purple corn, encourage the development of color corn industry and provide new opportunities for corn breeders and growers.
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Affiliation(s)
- Taoyang Cai
- Aulin College, Northeast Forestry University, Harbin, China
| | | | - Mingbo Song
- College of Forestry, Northeast Forestry University, Harbin, China
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21
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Lin Y, Li C, Shi L, Wang L. Anthocyanins: Modified New Technologies and Challenges. Foods 2023; 12:foods12071368. [PMID: 37048188 PMCID: PMC10093405 DOI: 10.3390/foods12071368] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 03/05/2023] [Accepted: 03/08/2023] [Indexed: 04/14/2023] Open
Abstract
Anthocyanins are bioactive compounds belonging to the flavonoid class which are commonly applied in foods due to their attractive color and health-promoting benefits. However, the instability of anthocyanins leads to their easy degradation, reduction in bioactivity, and color fading in food processing, which limits their application and causes economic losses. Therefore, the objective of this review is to provide a systematic evaluation of the published research on modified methods of anthocyanin use. Modification technology of anthocyanins mainly includes chemical modification (chemical acylation, enzymatic acylation, and formation of pyran anthocyanidin), co-pigmentation, and physical modification (microencapsulation and preparation of pickering emulsion). Modification technology of anthocyanins can not only increase bioavailability and stability of anthocyanin but also can improve effects of anthocyanin on disease prevention and treatment. We also propose potential challenges and perspectives for diversification of anthocyanin-rich products for food application. Overall, integrated strategies are warranted for improving anthocyanin stabilization and promoting their further application in the food industry, medicine, and other fields.
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Affiliation(s)
- Yang Lin
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
- Zhejiang Sci-Tech University Shaoxing Academy of Biomedicine Co., Ltd., Shaoxing 312000, China
- Changshan Agriculture Development Center, Changshan 324200, China
| | - Cong Li
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Lejuan Shi
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Lixia Wang
- Changshan Agriculture Development Center, Changshan 324200, China
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22
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Effect of the Enzymatic Treatment of Phenolic-Rich Pigments from Purple Corn (Zea mays L.): Evaluation of Thermal Stability and Alpha-Glucosidase Inhibition. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03021-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/09/2023]
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23
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Vidana Gamage GC, Choo WS. Effect of hot water, ultrasound, microwave, and pectinase-assisted extraction of anthocyanins from black goji berry for food application. Heliyon 2023; 9:e14426. [PMID: 36942215 PMCID: PMC10024101 DOI: 10.1016/j.heliyon.2023.e14426] [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: 06/01/2022] [Revised: 02/14/2023] [Accepted: 03/06/2023] [Indexed: 03/11/2023] Open
Abstract
Lycium ruthenicum, commonly known as black goji berry, is a rich anthocyanin source containing a high amount of monoacylated anthocyanins. This study investigates the effect of different extraction methods to extract anthocyanins from black goji berry for food application. Different hot water extraction conditions were applied to investigate the effect of specific substrate: solvent ratio (1:15 and 1:20 (w/v)), extraction time (30 and 60 min) and extraction temperature (40, 50 and 60 °C) on the extraction yield, total anthocyanin content (TAC) and the total phenolic content (TPC) of the anthocyanin extracts. Best hot water extraction conditions for obtaining an anthocyanin extract with high TAC (13.8 ± 1.14 mg CGE/g), TPC (69.7 ± 2.50 mg of GAE/g), and extraction yield (48.3 ± 3.25%) consuming less solvent, time and heat were substrate: solvent ratio of 1: 15 (w/v), extraction temperature of 50 °C, and extraction time of 30 min. The effect of pectinase, ultrasound, and microwave on hot water extraction of anthocyanins from black goji berry was investigated using the best conditions for hot water extraction. Pectinase-assisted extraction [1.5% (w/v) pectinase, substrate: solvent ratio of 1:15 (w/v) at 50 °C for 30 min] was the best extraction method to extract black goji berry anthocyanins demonstrating higher extraction yield, TAC, TPC, and the highest percentage of petunidin-3-O-(trans-p-coumaroyl)-rutinoside-5-O-glucoside.
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Jiang SH, Wang HH, Zhang R, Yang ZY, He GR, Ming F. Transcriptomic-based analysis to identify candidate genes for blue color rose breeding. PLANT MOLECULAR BIOLOGY 2023; 111:439-454. [PMID: 36913074 DOI: 10.1007/s11103-023-01337-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/03/2022] [Accepted: 01/26/2023] [Indexed: 06/18/2023]
Abstract
Analysis of the flower color formation mechanism of 'Rhapsody in Blue' by BF and WF transcriptomes reveals that RhF3'H and RhGT74F2 play a key role in flower color formation. Rosa hybrida has colorful flowers and a high ornamental value. Although rose flowers have a wide range of colors, no blue roses exist in nature, and the reason for this is unclear. In this study, the blue-purple petals (BF) of the rose variety 'Rhapsody in Blue' and the white petals (WF) of its natural mutant were subjected to transcriptome analysis to find genes related to the formation of the blue-purple color. The results showed that the anthocyanin content was significantly higher in BF than in WF. A total of 1077 differentially expressed genes (DEGs) were detected by RNA-Seq analysis, of which 555 were up-regulated and 522 were down-regulated in the WF vs. BF petals. Gene Ontology and Kyoto Encyclopedia of Genes and Genomes analyses of the DEGs revealed that a single gene up-regulated in BF was related to multiple metabolic pathways including metabolic process, cellular process, protein-containing complex, etc. Additionally, the transcript levels of most of the structural genes related to anthocyanin synthesis were significantly higher in BF than in WF. Selected genes were analyzed by qRT-PCR and the results were highly consistent with the RNA-Seq results. The functions of RhF3'H and RhGT74F2 were verified by transient overexpression analyses, and the results confirmed that both affect the accumulation of anthocyanins in 'Rhapsody in Blue'. We have obtained comprehensive transcriptome data for the rose variety 'Rhapsody in Blue'. Our results provide new insights into the mechanisms underlying rose color formation and even blue rose formation.
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Affiliation(s)
- Sheng-Hang Jiang
- Shanghai Key Laboratory of Plant Molecular Sciences, College of Life Sciences, Shanghai Normal University, Shanghai, 200234, China
- The Biotechnology Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, 201106, China
| | - Huan-Huan Wang
- Shanghai Key Laboratory of Plant Molecular Sciences, College of Life Sciences, Shanghai Normal University, Shanghai, 200234, China
- The Biotechnology Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, 201106, China
| | - Ren Zhang
- Shanghai Key Laboratory of Plant Molecular Sciences, College of Life Sciences, Shanghai Normal University, Shanghai, 200234, China
- The Biotechnology Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, 201106, China
| | - Zhen-Yu Yang
- Shanghai Key Laboratory of Plant Molecular Sciences, College of Life Sciences, Shanghai Normal University, Shanghai, 200234, China
- The Biotechnology Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, 201106, China
| | - Guo-Ren He
- Shanghai Key Laboratory of Plant Molecular Sciences, College of Life Sciences, Shanghai Normal University, Shanghai, 200234, China
- The Biotechnology Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, 201106, China
| | - Feng Ming
- Shanghai Key Laboratory of Plant Molecular Sciences, College of Life Sciences, Shanghai Normal University, Shanghai, 200234, China.
- The Biotechnology Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, 201106, China.
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Wu Y, Li C. A smart film incorporating anthocyanins and tea polyphenols into sodium carboxymethyl cellulose/polyvinyl alcohol for application in mirror carp. Int J Biol Macromol 2022; 223:404-417. [PMID: 36347377 DOI: 10.1016/j.ijbiomac.2022.10.282] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2022] [Revised: 10/26/2022] [Accepted: 10/31/2022] [Indexed: 11/06/2022]
Abstract
Multifunctional food packaging films were developed based on polyvinyl alcohol (PVA), sodium carboxymethyl cellulose (CMC), tea polyphenol (TP) and black carrot anthocyanin (CA). Results of Zeta potential, scanning electron microscopy, Fourier transform infrared spectroscopy and X-ray diffraction showed that CA enhanced the stability of the particle dispersion system through hydrogen bonding and electrostatic interactions, promoted the compatibility between TP and PVA-CMC (PC) substrates, and enhanced the binding between the components of the films. Because of the interaction of TP and CA, PC-TP-CA films had better water resistance and water vapor barrier properties, thermal stability, antioxidant and antimicrobial properties. PC-CA and PC-TP-CA films exhibited excellent UV-blocking properties. They also showed distinct color responsiveness in the pH range of 2-13, significant sensitivity to ammonia vapor in a short period of time and excellent color stability over 20 days of storage under different conditions. When the film was applied to fish, it was found that PC-TP-CA film could extend the shelf life of fish by 1-2 days and successfully monitor the freshness of the fish in real-time. Considering all the physical and functional properties, the non-toxic and biodegradable PC-TP-CA film has excellent potential as a new multifunctional food packaging material in the future.
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Affiliation(s)
- Yanglin Wu
- College of Engineering and Technology, Northeast Forestry University, Harbin 150040, PR China
| | - Chunwei Li
- College of Engineering and Technology, Northeast Forestry University, Harbin 150040, PR China.
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Thakur M, Modi VK. Biocolorants in food: Sources, extraction, applications and future prospects. Crit Rev Food Sci Nutr 2022; 64:4674-4713. [PMID: 36503345 DOI: 10.1080/10408398.2022.2144997] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Color of a food is one of the major factors influencing its acceptance by consumers. At presently synthetic dyes are the most commonly used food colorant in food industry by providing more esthetically appearance and as a means to quality control. However, the growing concern about health and environmental due to associated toxicity with synthetic food colorants has accelerated the global efforts to replace them with safer and healthy food colorants obtained from natural resources (plants, microorganisms, and animals). Further, many of these biocolorants not only provide myriad of colors to the food but also exert biological properties, thus they can be used as nutraceuticals in foods and beverages. In order to understand the importance of nature-derived pigments as food colorants, this review provides a thorough discussion on the natural origin of food colorants. Following this, different extraction methods for isolating biocolorants from plants and microbes were also discussed. Many of these biocolorants not only provide color, but also have many health promoting properties, for this reason their physicochemical and biological properties were also reviewed. Finally, current trends on the use of biocolorants in foods, and the challenges faced by the biocolorants in their effective utilization by food industry and possible solutions to these challenges were discussed.
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Affiliation(s)
- Monika Thakur
- Amity Institute of Food Technology, Amity University, Noida, Uttar Pradesh, India
| | - V K Modi
- Amity Institute of Food Technology, Amity University, Noida, Uttar Pradesh, India
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27
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Li Y, Zhang Z, Abbaspourrad A. Improved pH stability, heat stability, and functionality of phycocyanin after PEGylation. Int J Biol Macromol 2022; 222:1758-1767. [PMID: 36195233 DOI: 10.1016/j.ijbiomac.2022.09.261] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Revised: 09/15/2022] [Accepted: 09/28/2022] [Indexed: 11/30/2022]
Abstract
Phycocyanin (PC), a spirulina-derived protein-chromophore complex, suffers from poor techno-functional properties and is highly susceptible to aggregation and color changes upon heating and pH fluctuations. We tackled these issues by modifying PC via PEGylation. Electrophoresis and Fourier transform infrared spectroscopy proved successful conjugation of methoxy PEG (mPEG) chains on PC after PEGylation. Circular dichroism indicated highly ordered folding states adopted by PEGylated PC, which we attributed to the mPEG chains on the protein surface that sterically stabilized the protein structure. Consequently, the mPEG-PC conjugates exhibited high blue color intensity and improved thermodynamic stability. Further, benefit from an electrostatic shielding effect of mPEG chains, surface charges of PEGylated PC were neutralized over pH 2-9 and the blue hue of PC was stabilized against pH variations. Additionally, the flexible and hydrophilic mPEG polymers on the PC surface promoted protein-protein and protein-water interactions. PEGylated PC thus gained increased protein solubility, techno-functionality (emulsifying, foaming, and gelling performance), and antioxidant activities, when compared to unmodified PC. Heat-induced gels formed by mPEG-PC conjugates exhibited increased stiffness, higher water retention, and weak gel-type rheological properties. After PEGylation, the improved functional properties, bioactivity, and color stability against heat and pH fluctuations will facilitate food and pharmaceutical applications of PC.
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Affiliation(s)
- Ying Li
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, NY, USA
| | - Zhong Zhang
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, NY, USA
| | - Alireza Abbaspourrad
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, NY, USA.
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28
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Jeyaraj EJ, Lim YY, Choo WS. Antioxidant, cytotoxic, and antibacterial activities of Clitoria ternatea flower extracts and anthocyanin-rich fraction. Sci Rep 2022; 12:14890. [PMID: 36050436 PMCID: PMC9436976 DOI: 10.1038/s41598-022-19146-z] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2021] [Accepted: 08/24/2022] [Indexed: 11/20/2022] Open
Abstract
Clitoria ternatea flower is a traditional medicinal herb that has been used as a natural food colourant. As there are limited studies on investigating the bioactivities of the anthocyanin-rich fraction of Clitoria ternatea flower, this study aimed to determine an efficient column chromatography method to obtain the anthocyanin-rich fraction from this flower and characterise its composition, antioxidant, antibacterial, and cytotoxic activities. Amberlite XAD-16 column chromatography was more efficient in enriching the total anthocyanin content (TAC) of the fraction with the highest TAC to total phenolic content (TPC) ratio of 1:6 than that using C18-OPN. A total of 11 ternatin anthocyanins were characterised in the anthocyanin-rich fraction by LC–MS analysis. The antioxidant activity of the anthocyanin-rich fraction was more potent in the chemical-based assay with an IC50 value of 0.86 ± 0.07 mg/mL using 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay than cellular antioxidant assay using RAW 264.7 macrophages. In vitro cytotoxicity assay using human embryonic kidney HEK-293 cell line showed the anthocyanin-rich fraction to be more toxic than the crude extracts. The anthocyanin-rich fraction had more potent antibacterial activity than the crude extracts against Bacillus cereus, Bacillus subtilis, and Escherichia coli. The anthocyanin-rich fraction of C. ternatea has the potential to be used and developed as a functional food ingredient or nutraceutical agent.
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Affiliation(s)
- Ethel Jeyaseela Jeyaraj
- School of Science, Monash University Malaysia, Jalan Lagoon Selatan, 47500, Bandar Sunway, Selangor, Malaysia
| | - Yau Yan Lim
- School of Science, Monash University Malaysia, Jalan Lagoon Selatan, 47500, Bandar Sunway, Selangor, Malaysia
| | - Wee Sim Choo
- School of Science, Monash University Malaysia, Jalan Lagoon Selatan, 47500, Bandar Sunway, Selangor, Malaysia.
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Oladzadabbasabadi N, Mohammadi Nafchi A, Ghasemlou M, Ariffin F, Singh Z, Al-Hassan A. Natural anthocyanins: Sources, extraction, characterization, and suitability for smart packaging. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100872] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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30
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Song J, Yu Y, Chen M, Ren Z, Chen L, Fu C, Ma ZF, Li Z. Advancement of Protein- and Polysaccharide-Based Biopolymers for Anthocyanin Encapsulation. Front Nutr 2022; 9:938829. [PMID: 35782917 PMCID: PMC9247465 DOI: 10.3389/fnut.2022.938829] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2022] [Accepted: 05/30/2022] [Indexed: 12/13/2022] Open
Abstract
Although evidence shows that anthocyanins present promising health benefits, their poor stability still limits their applications in the food industry. Increasing the stability of anthocyanins is necessary to promote their absorption and metabolism and improve their health benefits. Numerous encapsulation approaches have been developed for the targeted release of anthocyanins to retain their bioactivities and ameliorate their unsatisfactory stability. Generally, choosing suitable edible encapsulation materials based on biopolymers is important in achieving the expected goals. This paper presented an ambitious task of summarizing the current understanding and challenges of biopolymer-based anthocyanin encapsulation in detail. The food-grade edible microencapsulation materials, especially for proteins and polysaccharides, should be employed to improve the stability of anthocyanins for effective application in the food industry. The influence factors involved in anthocyanin stability were systematically reviewed and highlighted. Food-grade proteins, especially whey protein, caseinate, gelatin, and soy protein, are attractive in the food industry for encapsulation owing to the improvement of stability and their health benefits. Polysaccharides, such as starch, pectin, chitosan, cellulose, mucilages, and their derivatives, are used as encapsulation materials because of their satisfactory biocompatibility and biodegradability. Moreover, the challenges and perspectives for the application of anthocyanins in food products were presented based on current knowledge. The proposed perspective can provide new insights into the amelioration of anthocyanin bioavailability by edible biopolymer encapsulation.
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Affiliation(s)
- Jiahui Song
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, China
| | - Yue Yu
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, China
- *Correspondence: Yue Yu
| | - Minghuang Chen
- National University of Singapore Suzhou Research Institute, Suzhou, China
| | - Zhongyang Ren
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China
| | - Lin Chen
- Food, Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC, Canada
| | - Caili Fu
- National University of Singapore Suzhou Research Institute, Suzhou, China
| | - Zheng feei Ma
- Department of Health and Environmental Sciences, Xi'an Jiaotong-Liverpool University, Suzhou, China
- Zheng feei Ma
| | - Zhanming Li
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, China
- National University of Singapore Suzhou Research Institute, Suzhou, China
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31
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Li C, Dai T, Chen J, Chen M, Liang R, Liu C, Du L, McClements DJ. Modification of flavonoids: methods and influences on biological activities. Crit Rev Food Sci Nutr 2022; 63:10637-10658. [PMID: 35687361 DOI: 10.1080/10408398.2022.2083572] [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
Flavonoids are important active ingredients in plant-based food, which have many beneficial effects on health. But the low solubility, poor oral bioavailability, and inferior stability of many flavonoids may limit their applications in the food, cosmetics, and pharmaceutical industries. Structural modification can overcome these shortcomings to improve and extend the application of flavonoids. The study of how to modify flavonoids and the influence of various modifications on biological activity have drawn great interest in the current literature. In this review, the working principles and operating conditions of modification methods were summarized along with their potential and limitations in terms of operational safety, cost, and productivity. The influence of various modifications on biological activities and the structure-activity relationships of flavonoids derivatives were discussed and highlighted, which may give guidance for the synthesis of highly effective active agents. In addition, the safety of flavonoids derivatives is reviewed, and future research directions of flavonoid modification research are discussed.
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Affiliation(s)
- Changhong Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Taotao Dai
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- Guangxi Academy of Agricultural Sciences, Agro-food Science and Technology Research Institute, Nanning, China
| | - Jun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Mingshun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Ruihong Liang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Liqing Du
- China Academy of Tropical Agricultural Sciences, South Subtropical Crop Research Institute, Zhanjiang China
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32
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Bendaali Y, Vaquero C, González C, Morata A. Contribution of Grape Juice to Develop New Isotonic Drinks With Antioxidant Capacity and Interesting Sensory Properties. Front Nutr 2022; 9:890640. [PMID: 35747267 PMCID: PMC9209765 DOI: 10.3389/fnut.2022.890640] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2022] [Accepted: 05/04/2022] [Indexed: 11/13/2022] Open
Abstract
Nowadays, the sector of isotonic beverages has developed its market based on fruit juices that provide a sports drink with antioxidant and biological activities in addition to their principal role of rehydration and replacement of minerals and carbohydrates during physical exercise. Consumption of grape juice is increasing worldwide because of its sensory characteristics and nutritional value. It contains mainly water, sugars, organic acids, and phenolic compounds. Phenolic compounds play a major role in prevention of various diseases through their biological activities linked to antioxidant, anti-inflammation, anticancer, anti-aging, antimicrobial, and cardioprotective properties. Several studies have demonstrated that grape juice is able to improve performances of antioxidant activity, protect against oxidative damage, and reduce inflammation during sports activities. Polyphenol content also provides a great sensory profile, mainly color which is an important indicator for consumers when choosing beverage products. The contribution of grape juice through its nutritional value and sensory properties makes it an alternative for the development of a new isotonic drink that will be a novel and healthy product in the field of healthy beverages.
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33
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Dwivedi SL, Mattoo AK, Garg M, Dutt S, Singh B, Ortiz R. Developing Germplasm and Promoting Consumption of Anthocyanin-Rich Grains for Health Benefits. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.867897] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Malnutrition, unhealthy diets, and lifestyle changes are the major risk factors for overweight and obesity-linked chronic diseases in humans adversely impact achieving sustainable development goals. Colored grains are a source of anthocyanins, a group of flavonoids, that contribute positively to human health. This review focuses on genetic variation harnessed through breeding and biotechnology tools for developing anthocyanin-rich grain crops. Agronomic practices, genotype × environment interactions, different stresses, seed development and seed maturity are factors that impact the content and composition of anthocyanins. Significant progress has been made in characterizing genes associated with anthocyanin biosynthesis in cereal and other crops. Breeding has led to the development and release of grain anthocyanin-rich crop cultivars in Europe, America and in some countries in Asia. Notably, genetic engineering utilizing specific transcription factors and gene editing has led to the development of anthocyanin-rich genetic variants without any significant yield penalty. A variety of food products derived from colored grains or flours are now available in grocery stores and supermarkets worldwide. The public perception about anthocyanin-rich food is positive, but availability, affordability, and willingness to pay a higher price than before limit consumption. Together with other seed nutrition traits in breeding programs the inclusion of anthocyanins can ensure the development of cultivars that meet nutrition needs of humans, especially in the developing world.
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Chen Y, Belwal T, Xu Y, Ma Q, Li D, Li L, Xiao H, Luo Z. Updated insights into anthocyanin stability behavior from bases to cases: Why and why not anthocyanins lose during food processing. Crit Rev Food Sci Nutr 2022; 63:8639-8671. [PMID: 35435782 DOI: 10.1080/10408398.2022.2063250] [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
Anthocyanins have received considerable attention for the development of food products with attractive colors and potential health benefits. However, anthocyanin applications have been hindered by stability issues, especially in the context of complex food matrices and diverse processing methods. From the natural microenvironment of plants to complex processed food matrices and formulations, there may happen comprehensive changes to anthocyanins, leading to unpredictable stability behavior under various processing conditions. In particular, anthocyanin hydration, degradation, and oxidation during thermal operations in the presence of oxygen represent major challenges. First, this review aims to summarize our current understanding of key anthocyanin stability issues focusing on the chemical properties and their consequences in complex food systems. The subsequent efforts to examine plenty of cases attempt to unravel a universal pattern and provide thorough guidance for future food practice regarding anthocyanins. Additionally, we put forward a model with highlights on the role of the balance between anthocyanin release and degradation in stability evaluations. Our goal is to engender updated insights into anthocyanin stability behavior under food processing conditions and provide a robust foundation for the development of anthocyanin stabilization strategies, expecting to promote more and deeper progress in this field.
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Affiliation(s)
- Yanpei Chen
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China
- Ningbo Research Institute, Zhejiang University, Ningbo, People's Republic of China
| | - Tarun Belwal
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China
| | - Yanqun Xu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China
- Ningbo Research Institute, Zhejiang University, Ningbo, People's Republic of China
| | - Quan Ma
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China
| | - Dong Li
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China
| | - Li Li
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China
| | - Hang Xiao
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China
- Department of Food Science, College of Natural Sciences, University of Massachusetts Amherst, Massachusetts, The United States
| | - Zisheng Luo
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China
- Ningbo Research Institute, Zhejiang University, Ningbo, People's Republic of China
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, People's Republic of China
- Fuli Institute of Food Science, Zhejiang University, Hangzhou, People's Republic of China
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35
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Leonarski E, Cesca K, de Oliveira D, Zielinski AAF. A review on enzymatic acylation as a promising opportunity to stabilizing anthocyanins. Crit Rev Food Sci Nutr 2022; 63:6777-6796. [PMID: 35191785 DOI: 10.1080/10408398.2022.2041541] [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
Anthocyanins are naturally occurring bioactive compounds found mainly in fruits, vegetables, and grains. They are usually extracted due to their biological properties and great potential for technological applications. These compounds have characteristic pH-dependent colorations that are natural dyes since they come in different colors. However, they are susceptible to processing conditions, remarkably light, temperature, and oxygen. The acylated anthocyanins showed better stability characteristics, and therefore, an acylation process of these compounds could improve their applications. The enzymatic acylation was effective and showed promising results. The current review provides an overview of the works that performed enzymatic acylation of anthocyanins and studies on the stability, antioxidant activity, and lipophilicity. In general, enzymatically acylated anthocyanins showed better stability to light and temperature than non-acylated compounds. In addition, they were liposoluble, a characteristic that allows their addition to products with lipid matrices. The results showed that these compounds formed by enzymatic acylation have perspectives of application mainly as natural colorants in food products. Therefore, the enzymatic acylation of anthocyanins appears viable to increase the industrial applicability of anthocyanins. There are still some gaps to be filled in process optimization, the reuse of enzymes, and toxicity analysis of the acylated compounds formed.
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Affiliation(s)
- Eduardo Leonarski
- Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina, Brazil
| | - Karina Cesca
- Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina, Brazil
| | - Débora de Oliveira
- Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina, Brazil
| | - Acácio A F Zielinski
- Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina, Brazil
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36
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Evaluation Study on Extraction of Anthocyanins from Red Cabbage Using High Pressure CO2 + H2O: A Fuzzy Logic Model and Metabolomic Analysis. SUSTAINABILITY 2022. [DOI: 10.3390/su14031369] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
In this work, a fuzzy logic model was developed to elucidate the extraction performance of high-pressure CO2 + H2O compared with traditional H2O extraction and aqueous ethanol extraction. The high-pressure CO2 + H2O group acquired the highest comprehensive score considering yield, quality and stability. Both targeted and untargeted metabolomics results proved that the polarity of water was slightly modified; in particular, with the evidence from the untargeted metabolomics data, a higher proportion of water-insoluble compounds (2-methylindole, 3-formylindole, guanine, tyrosine and tryptophan) obtained by high-pressure CO2 + H2O extraction compared with traditional H2O extraction has been reported for the first time. Finally, the “3I” extraction mechanism of high-pressure CO2 + H2O is proposed, which offers an improvement in the solid–liquid mass transfer efficiency of phytochemicals, improving the polarity of solution and the isolation of O2.
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Ahmad S, Chen J, Chen G, Huang J, Zhou Y, Zhao K, Lan S, Liu Z, Peng D. Why Black Flowers? An Extreme Environment and Molecular Perspective of Black Color Accumulation in the Ornamental and Food Crops. FRONTIERS IN PLANT SCIENCE 2022; 13:885176. [PMID: 35498642 PMCID: PMC9047182 DOI: 10.3389/fpls.2022.885176] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/27/2022] [Accepted: 03/23/2022] [Indexed: 05/04/2023]
Abstract
Pollinators are attracted to vibrant flower colors. That is why flower color is the key agent to allow successful fruit set in food or ornamental crops. However, black flower color is the least attractive to pollinators, although a number of plant species produce black flowers. Cyanidin-based anthocyanins are thought to be the key agents to induce black color in the ornamental and fruit crops. R2R3-MYB transcription factors (TFs) play key roles for the tissue-specific accumulation of anthocyanin. MYB1 and MYB11 are the key TFs regulating the expression of anthocyanin biosynthesis genes for black color accumulation. Post-transcriptional silencing of flavone synthase II (FNS) gene is the technological method to stimulate the accumulation of cyanidin-based anthocyanins in black cultivars. Type 1 promoter of DvIVS takes the advantage of FNS silencing to produce large amounts of black anthocyanins. Exogenous ethylene application triggers anthocyanin accumulation in the fruit skin at ripening. Environment cues have been the pivotal regulators to allow differential accumulation of anthocyanins to regulate black color. Heat stress is one of the most important environmental stimulus that regulates concentration gradient of anthocyanins in various plant parts, thereby affecting the color pattern of flowers. Stability of black anthocyanins in the extreme environments can save the damage, especially in fruits, caused by abiotic stress. White flowers without anthocyanin face more damages from abiotic stress than dark color flowers. The intensity and pattern of flower color accumulation determine the overall fruit set, thereby controlling crop yield and human food needs. This review paper presents comprehensive knowledge of black flower regulation as affected by high temperature stress, and the molecular regulators of anthocyanin for black color in ornamental and food crops. It also discusses the black color-pollination interaction pattern affected by heat stress for food and ornamental crops.
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Affiliation(s)
- Sagheer Ahmad
- Key Laboratory of National Forestry and Grassland Administration for Orchid Conservation and Utilization at College of Landscape Architecture, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Jinliao Chen
- Key Laboratory of National Forestry and Grassland Administration for Orchid Conservation and Utilization at College of Landscape Architecture, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Guizhen Chen
- Key Laboratory of National Forestry and Grassland Administration for Orchid Conservation and Utilization at College of Landscape Architecture, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Jie Huang
- Key Laboratory of National Forestry and Grassland Administration for Orchid Conservation and Utilization at College of Landscape Architecture, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Yuzhen Zhou
- Key Laboratory of National Forestry and Grassland Administration for Orchid Conservation and Utilization at College of Landscape Architecture, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Kai Zhao
- Key Laboratory of National Forestry and Grassland Administration for Orchid Conservation and Utilization at College of Landscape Architecture, Fujian Agriculture and Forestry University, Fuzhou, China
- College of Life Sciences, Fujian Normal University, Fuzhou, China
| | - Siren Lan
- Key Laboratory of National Forestry and Grassland Administration for Orchid Conservation and Utilization at College of Landscape Architecture, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Zhongjian Liu
- Key Laboratory of National Forestry and Grassland Administration for Orchid Conservation and Utilization at College of Landscape Architecture, Fujian Agriculture and Forestry University, Fuzhou, China
- *Correspondence: Zhongjian Liu,
| | - Donghui Peng
- Key Laboratory of National Forestry and Grassland Administration for Orchid Conservation and Utilization at College of Landscape Architecture, Fujian Agriculture and Forestry University, Fuzhou, China
- Donghui Peng,
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Vidana Gamage GC, Lim YY, Choo WS. Anthocyanins From Clitoria ternatea Flower: Biosynthesis, Extraction, Stability, Antioxidant Activity, and Applications. FRONTIERS IN PLANT SCIENCE 2021; 12:792303. [PMID: 34975979 PMCID: PMC8718764 DOI: 10.3389/fpls.2021.792303] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/10/2021] [Accepted: 11/25/2021] [Indexed: 05/02/2023]
Abstract
Clitoria ternatea plant is commonly grown as an ornamental plant and possesses great medicinal value. Its flower is edible and also known as blue pea or butterfly pea flower. The unique feature of anthocyanins present in blue pea flowers is the high abundance of polyacylated anthocyanins known as ternatins. Ternatins are polyacylated derivatives of delphinidin 3,3',5'-triglucoside. This review covers the biosynthesis, extraction, stability, antioxidant activity, and applications of anthocyanins from Clitoria ternatea flower. Hot water extraction of dried or fresh petals of blue pea flower could be employed successfully to extract anthocyanins from blue pea flower for food application. Blue pea flower anthocyanins showed good thermal and storage stability, but less photostability. Blue pea flower anthocyanins also showed an intense blue colour in acidic pH between pH 3.2 to pH 5.2. Blue pea flower anthocyanin extracts demonstrate significant in vitro and cellular antioxidant activities. Blue pea flower anthocyanins could be used as a blue food colourant in acidic and neutral foods. The incorporation of blue pea flower anthocyanins in food increased the functional properties of food such as antioxidant and antimicrobial properties. Blue pea flower anthocyanins have also been used in intelligent packaging. A comparison of blue pea flower anthocyanins with two other natural blue colouring agents used in the food industry, spirulina or phycocyanin and genipin-derived pigments is also covered. Anthocyanins from blue pea flowers are promising natural blue food colouring agent.
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Affiliation(s)
| | | | - Wee Sim Choo
- School of Science, Monash University Malaysia, Subang Jaya, Malaysia
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Pires EDO, Di Gioia F, Rouphael Y, Ferreira ICFR, Caleja C, Barros L, Petropoulos SA. The Compositional Aspects of Edible Flowers as an Emerging Horticultural Product. Molecules 2021; 26:6940. [PMID: 34834031 PMCID: PMC8619536 DOI: 10.3390/molecules26226940] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2021] [Revised: 11/11/2021] [Accepted: 11/15/2021] [Indexed: 02/05/2023] Open
Abstract
Edible flowers are becoming very popular, as consumers are seeking healthier and more attractive food products that can improve their diet aesthetics and diversify their dietary sources of micronutrients. The great variety of flowers that can be eaten is also associated with high variability in chemical composition, especially in bioactive compounds content that may significantly contribute to human health. The advanced analytical techniques allowed us to reveal the chemical composition of edible flowers and identify new compounds and effects that were not known until recently. Considering the numerous species of edible flowers, the present review aims to categorize the various species depending on their chemical composition and also to present the main groups of compounds that are usually present in the species that are most commonly used for culinary purposes. Moreover, special attention is given to those species that contain potentially toxic or poisonous compounds as their integration in human diets should be carefully considered. In conclusion, the present review provides useful information regarding the chemical composition and the main groups of chemical compounds that are present in the flowers of the most common species.
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Affiliation(s)
- Eleomar de O. Pires
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (E.d.O.P.J.); (I.C.F.R.F.); (C.C.)
| | - Francesco Di Gioia
- Department of Plant Science, The Pennsylvania State University, University Park, PA 16802, USA;
| | - Youssef Rouphael
- Department of Agricultural Sciences, University of Naples Federico II, Via Universita 100, 80055 Portici, Italy;
| | - Isabel C. F. R. Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (E.d.O.P.J.); (I.C.F.R.F.); (C.C.)
| | - Cristina Caleja
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (E.d.O.P.J.); (I.C.F.R.F.); (C.C.)
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (E.d.O.P.J.); (I.C.F.R.F.); (C.C.)
| | - Spyridon A. Petropoulos
- Department of Agriculture Crop Production and Rural Environment, University of Thessaly, Fytokou Street, N. Ionia, 38446 Volos, Greece
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Oancea S. A Review of the Current Knowledge of Thermal Stability of Anthocyanins and Approaches to Their Stabilization to Heat. Antioxidants (Basel) 2021; 10:1337. [PMID: 34572968 PMCID: PMC8468304 DOI: 10.3390/antiox10091337] [Citation(s) in RCA: 40] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 08/19/2021] [Accepted: 08/20/2021] [Indexed: 01/10/2023] Open
Abstract
Anthocyanins are colored valuable biocompounds, of which extraction increases globally, although functional applications are restrained by their limited environmental stability. Temperature is a critical parameter of food industrial processing that impacts on the food matrix, particularly affecting heat-sensitive compounds such as anthocyanins. Due to the notable scientific progress in the field of thermal stability of anthocyanins, an analytical and synthetic integration of published data is required. This review focuses on the molecular mechanisms and the kinetic parameters of anthocyanin degradation during heating, both in extracts and real food matrices. Several kinetic models (Arrhenius, Eyring, Ball) of anthocyanin degradation were studied. Crude extracts deliver more thermally stable anthocyanins than purified ones. A different anthocyanin behavior pattern within real food products subjected to thermal processing has been observed due to interactions with some nutrients (proteins, polysaccharides). The most recent studies on the stabilization of anthocyanins by linkages to other molecules using classical and innovative methods are summarized. Ensuring appropriate thermal conditions for processing anthocyanin-rich food will allow a rational design for the future development of stable functional products, which retain these bioactive molecules and their functionalities to a great extent.
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Affiliation(s)
- Simona Oancea
- Department of Agricultural Sciences and Food Engineering, "Lucian Blaga" University of Sibiu, 7-9 Dr. Ion Ratiu Street, 550024 Sibiu, Romania
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