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Dangles O. Anthocyanins as Natural Food Colorings: The Chemistry Behind and Challenges Still Ahead. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:12356-12372. [PMID: 38804162 DOI: 10.1021/acs.jafc.4c01050] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2024]
Abstract
Anthocyanins are polyphenolic O-glycosides widely responsible for the bright red, purple, and blue colors in the plant kingdom, including a great variety of fruits and vegetables. Hence, they have attracted considerable scientific and industrial interest as potential natural food colorings. However, individual anthocyanins are intrinsically reactive molecules combining electrophilic, nucleophilic, and electron-donating properties. This reactivity may be not only a source of color diversity with, for instance, the formation of new pigments upon winemaking and storage but also a cause of great color instability involving a combination of reversible and irreversible mechanisms (e.g., water addition, autoxidation) leading to colorless products. Hence, using anthocyanin-rich plant extracts as food colorings requires a deep understanding of these color-damaging mechanisms and, no less importantly, of the color-stabilizing mechanisms developed by plants, including π-stacking interactions (self-association, copigmentation), metal binding, and a combination of both. The potential of anthocyanins from deeply colored vegetables, typically acylated by hydroxycinnamic acid residues, will be emphasized in that respect. Moreover, food-grade biopolymers (proteins, polysaccharides) may provide suitable matrices for ready-to-use formulations of anthocyanins as food colorings. In this short review, the mechanisms of color loss and color stabilization are discussed as a function of anthocyanin structure and environment, and some challenges still ahead are outlined.
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Affiliation(s)
- Olivier Dangles
- Research Unit SQPOV, Avignon University, INRAE, 84000 Avignon, France
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2
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Bai X, Liu C, Yu S, Pan Y, Shafiq F, Qiao W. Lipase-Responsive Lignin Composite Nanoparticles for the Delivery of Insoluble Bioactives. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2024; 40:11610-11625. [PMID: 38760180 DOI: 10.1021/acs.langmuir.4c00856] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/19/2024]
Abstract
Low solubility and chemical instability are the main problems with insoluble bioactives. Lignin, with its exceptional biological properties and amphiphilicity, holds promise as a delivery system material. In this study, glycerol esters were incorporated into alkali lignin (AL) through ether and ester bonds, resulting in the successful synthesis of three hydrophobically modified alkali lignins (AL-OA, AL-OGL, and AL-SAN-OGL). Subsequently, lignin composite nanoparticles (LNPs@BC) encapsulating β-carotene were prepared using antisolvent and sonication techniques. The encapsulation rates were determined to be 37.69 ± 2.21%, 84.01 ± 5.55%, 83.82 ± 5.23%, and 83.11 ± 5.85% for LNP@BC-1, LNP@BC-2, LNP@BC-3, and LNP@BC-4, respectively, with AL, AL-OA, AL-OGL, and AL-SAN-OGL serving as the wall materials under optimized preparation conditions. The antioxidant properties and UV-absorbing capacity of the four lignins were characterized, demonstrating their efficacy in enhancing the oxygen and photostability of β-carotene. Following 6 h of UV irradiation, LNP@BC-4 exhibited a retention rate of 83.03 ± 2.85% for β-carotene, while storage under light-protected conditions at 25 °C for 7 days retained 73.33 ± 7.62% of β-carotene. Furthermore, the encapsulated β-carotene demonstrated enhanced thermal and storage stability. In vitro release experiments revealed superior stability of LNPs@BC in simulated gastric fluid (SGF), with β-carotene retention exceeding 77% in both LNP@BC-3 and LNP@BC-4. LNP@BC-4 exhibited the highest bioaccessibility in simulated intestinal fluid (SIF) at 46.96 ± 0.80%, that LNP@BC-1 only achieved 10.87 ± 0.90%. The enzymatic responsiveness of AL-OGL and AL-SAN-OGL was confirmed. Moreover, LNPs@BC exhibited no cytotoxicity toward L929 cells and demonstrated excellent hemocompatibility. In summary, this study introduces a novel enzyme-responsive modified lignin that has promising applications in the fields of food, biomedicine, and animal feed.
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Affiliation(s)
- Xuefei Bai
- Cancer Hospital of Dalian University of Technology, Dalian University of Technology, Shenyang 110042, People's Republic of China
- State Key Laboratory of Fine Chemicals, School of Chemical Engineering, Dalian University of Technology, Dalian 116024, People's Republic of China
| | - Chenyu Liu
- Cancer Hospital of Dalian University of Technology, Dalian University of Technology, Shenyang 110042, People's Republic of China
- State Key Laboratory of Fine Chemicals, School of Chemical Engineering, Dalian University of Technology, Dalian 116024, People's Republic of China
| | - Simiao Yu
- State Key Laboratory of Fine Chemicals, School of Chemical Engineering, Dalian University of Technology, Dalian 116024, People's Republic of China
| | - Yongxin Pan
- State Key Laboratory of Fine Chemicals, School of Chemical Engineering, Dalian University of Technology, Dalian 116024, People's Republic of China
| | - Farishta Shafiq
- State Key Laboratory of Fine Chemicals, School of Chemical Engineering, Dalian University of Technology, Dalian 116024, People's Republic of China
| | - Weihong Qiao
- Cancer Hospital of Dalian University of Technology, Dalian University of Technology, Shenyang 110042, People's Republic of China
- State Key Laboratory of Fine Chemicals, School of Chemical Engineering, Dalian University of Technology, Dalian 116024, People's Republic of China
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Brito IPC, Silva EK. Pulsed electric field technology in vegetable and fruit juice processing: A review. Food Res Int 2024; 184:114207. [PMID: 38609209 DOI: 10.1016/j.foodres.2024.114207] [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: 12/20/2023] [Revised: 02/22/2024] [Accepted: 03/10/2024] [Indexed: 04/14/2024]
Abstract
The worldwide market for vegetable and fruit juices stands as a thriving sector with projected revenues reaching to $81.4 billion by 2024 and an anticipated annual growth rate of 5.27% until 2028. Juices offer a convenient means of consuming bioactive compounds and essential nutrients crucial for human health. However, conventional thermal treatments employed in the juice and beverage industry to inactivate spoilage and pathogenic microorganisms, as well as endogenous enzymes, can lead to the degradation of bioactive compounds and vitamins. In response, non-thermal technologies have emerged as promising alternatives to traditional heat processing, with pulsed electric field (PEF) technology standing out as an innovative and sustainable choice. In this context, this comprehensive review investigated the impact of PEF on the microbiological, physicochemical, functional, nutritional, and sensory qualities of vegetable and fruit juices. PEF induces electroporation phenomena in cell membranes, resulting in reversible or irreversible changes. Consequently, a detailed examination of the effects of PEF process variables on juice properties is essential. Monitoring factors such as electric field strength, frequency, pulse width, total treatment time, and specific energy is important to ensure the production of a safe and chemically/kinetically stable product. PEF technology proves effective in microbial and enzymatic inactivation within vegetable and fruit juices, mitigating factors contributing to deterioration while maintaining the physicochemical characteristics of these products. Furthermore, PEF treatment does not compromise the content of substances with functional, nutritional, and sensory properties, such as phenolic compounds and vitamins. When compared to alternative processing methods, such as mild thermal treatments and other non-thermal technologies, PEF treatment consistently demonstrates comparable outcomes in terms of physicochemical attributes, functional properties, nutritional quality, and overall safety.
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Affiliation(s)
- Iuri Procopio Castro Brito
- Faculdade de Engenharia de Alimentos (FEA), Universidade Estadual de Campinas (UNICAMP), Rua Monteiro Lobato, 80, Campinas-SP CEP:13083-862, Brazil
| | - Eric Keven Silva
- Faculdade de Engenharia de Alimentos (FEA), Universidade Estadual de Campinas (UNICAMP), Rua Monteiro Lobato, 80, Campinas-SP CEP:13083-862, Brazil.
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Mockus E, Starkute V, Klupsaite D, Bartkevics V, Borisova A, Sarunaite L, Arlauskiene A, Rocha JM, Bartkiene E. Changes in Chemical Composition of Lentils, Including Gamma-Aminobutyric Acid and Volatile Compound Formation during Submerged and Solid-State Fermentation with Pediococcus acidilactici. Foods 2024; 13:1249. [PMID: 38672920 PMCID: PMC11049090 DOI: 10.3390/foods13081249] [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: 03/25/2024] [Revised: 04/13/2024] [Accepted: 04/16/2024] [Indexed: 04/28/2024] Open
Abstract
The aim of this study was to evaluate and compare the characteristics of non-treated and fermented [via submerged (SMF) and solid-state (SSF) fermentation using Pediococcus acidilactici] lentils (Lens culinaris) grown either in pure stands (L) or relay intercropped with winter rye (LR). It was observed that the lentils were suitable substrate for lacto-fermentation. Most of the free amino acid concentrations increased in lentils after both fermentations. The highest concentration of γ-aminobutyric acid was found in SSF LR samples. However, fermentation led to higher biogenic amines (BA) content in lentils. The most abundant fatty acid in lentils was C18:2. SSF lentils showed more complex volatile compound (VC) profiles (with between nine and seventeen new VCs formed), whereas, in SMF samples, between two and five newly VCs were formed. When comparing lentil grown types, L contained significantly higher concentrations of Na, K, Ca, P, Mn, and Se, while LR contained significantly higher concentrations of Fe and Ni. To sum up, fermentation with lactic acid bacteria (LAB) contributed to the improved biological value of lentils; still, the quantity of BA needs to be considered. Further investigations into the P. acidilactici metabolism of certain compounds (such as phenolic and antinutritional compounds) in lentils during fermentation ought to be carried out.
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Affiliation(s)
- Ernestas Mockus
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (E.M.); (V.S.); (D.K.)
| | - Vytaute Starkute
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (E.M.); (V.S.); (D.K.)
- Department of Food Safety and Quality, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Dovile Klupsaite
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (E.M.); (V.S.); (D.K.)
| | - Vadims Bartkevics
- Institute of Food Safety, Animal Health and Environment BIOR, Lejupes iela 3, LV-1076 Riga, Latvia; (V.B.); (A.B.)
| | - Anastasija Borisova
- Institute of Food Safety, Animal Health and Environment BIOR, Lejupes iela 3, LV-1076 Riga, Latvia; (V.B.); (A.B.)
| | - Lina Sarunaite
- Lithuanian Research Centre for Agriculture and Forestry, Institute of Agriculture Instituto 1, Akademija, LT-58344 Kėdainiai, Lithuania; (L.S.); (A.A.)
| | - Ausra Arlauskiene
- Lithuanian Research Centre for Agriculture and Forestry, Institute of Agriculture Instituto 1, Akademija, LT-58344 Kėdainiai, Lithuania; (L.S.); (A.A.)
| | - João Miguel Rocha
- CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal;
- LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
- ALiCE—Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
| | - Elena Bartkiene
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (E.M.); (V.S.); (D.K.)
- Department of Food Safety and Quality, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
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Molaeafard S, Jamei R, Marjani AP. Dye stability of black cherry plum anthocyanins in the interaction with co-pigments and sucrose sweetener. Food Sci Nutr 2024; 12:2611-2618. [PMID: 38628178 PMCID: PMC11016431 DOI: 10.1002/fsn3.3943] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2023] [Revised: 11/25/2023] [Accepted: 12/25/2023] [Indexed: 04/19/2024] Open
Abstract
In this research, the co-pigmentation reactions between black cherry plum (Prunus cerasifera Ehrh. cv. Pissardii Nigra) anthocyanins and caffeic, gallic, 4-hydroxybenzoic, malic, and tannic acids with different concentrations (0, 120, 240, 480, and 960 mg L-1) at various temperatures (20, 40, 60, 80, and 100°C) were investigated at pH 3.5. The strongest immediate co-pigmentations resulted at 960 mg L-1, being significantly highest using tannic acid at all temperatures. In addition, the anthocyanin stability and the brown polymeric color formation were investigated in the presence of different concentrations of sucrose sweetener (0, 30, and 60%) and different pHs (2 and 3) in the range of 0-60 h. Also, the amount of furfural was measured in the presence of 0% and 30% sucrose concentrations at pH 2 after 20 h at 90°C by HPLC (high-performance liquid chromatography), and the most polymeric color formation was observed in the concentration of 60% sucrose at pH 2 after 60 h.
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Affiliation(s)
- Shahrbanu Molaeafard
- Department of Biology, Faculty of Basic Sciences and ChemistryUrmia UniversityUrmiaIran
| | - Rashid Jamei
- Department of Biology, Faculty of Basic Sciences and ChemistryUrmia UniversityUrmiaIran
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Ramezan Y, Kamkari A, Lashkari A, Moradi D, Tabrizi AN. A review on mechanisms and impacts of cold plasma treatment as a non-thermal technology on food pigments. Food Sci Nutr 2024; 12:1502-1527. [PMID: 38455202 PMCID: PMC10916563 DOI: 10.1002/fsn3.3897] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Revised: 10/31/2023] [Accepted: 12/05/2023] [Indexed: 03/09/2024] Open
Abstract
Food characteristics like appearance and color, which are delicate parameters during food processing, are important determinants of product acceptance because of the growing trend toward more diverse and healthier diets worldwide, as well as the increase in population and its effects on food consumption. Cold plasma (CP), as a novel technology, has marked a new trend in agriculture and food processing due to the various advantages of meeting both the physicochemical and nutritional characteristics of food products with minimal changes in physical, chemical, nutritional, and sensorial properties. CP processing has a positive impact on food quality, including the preservation of natural food pigments. This article describes the influence of CP on natural food pigments and color changes in vegetables and fruits. Attributes of natural pigments, such as carotenoids, chlorophyll, anthocyanin, betalain, and myoglobin, are presented. In addition, the characteristics and mechanisms of CP processes were studied, and the effect of CP on mentioned pigments was investigated in recent literature, showing that the use of CP technology led to better preservation of pigments, improving their preservation and extraction yield. While certain modest and undesirable changes in color are documented, overall, the exposure of most food items to CP resulted in minor loss and even beneficial influence on color. More study is needed since not all elements of CP treatment are currently understood. The negative and positive effects of CP on natural food pigments in various products are discussed in this review.
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Affiliation(s)
- Yousef Ramezan
- Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical SciencesIslamic Azad UniversityTehranIran
- Nutrition & Food Sciences Research Center, Tehran Medical SciencesIslamic Azad UniversityTehranIran
| | - Amir Kamkari
- Department of Food Engineering, Faculty of AgricultureUniversity of TabrizTabrizIran
| | - Armita Lashkari
- Department of Food Science and TechnologyIslamic Azad University, Tehran North BranchTehranIran
| | - Donya Moradi
- Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical SciencesIslamic Azad UniversityTehranIran
- Nutrition & Food Sciences Research Center, Tehran Medical SciencesIslamic Azad UniversityTehranIran
| | - Abbas Najafi Tabrizi
- Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical SciencesIslamic Azad UniversityTehranIran
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Riahi Z, Khan A, Rhim JW, Shin GH, Kim JT. Carrageenan-based active and intelligent packaging films integrated with anthocyanin and TiO 2-doped carbon dots derived from sweet potato peels. Int J Biol Macromol 2024; 259:129371. [PMID: 38228207 DOI: 10.1016/j.ijbiomac.2024.129371] [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: 10/18/2023] [Revised: 12/16/2023] [Accepted: 01/08/2024] [Indexed: 01/18/2024]
Abstract
Carrageenan-based sustainable active and pH-dependent color-changing composite films were fabricated by blending anthocyanin extracted from sweet potato peel (SPA) with TiO2-doped carbon dots (Ti-CDs) prepared using the biowaste of SPA extraction. The SPA and Ti-CDs were compatible with the carrageenan matrix and were uniformly dispersed in the used polymer to form a homogeneous film with increased mechanical properties. The composite film added with SPA and 3 wt% Ti-CD showed 100 % UV protection, superb antioxidant (100 % DPPH and ABTS scavenging assay), and potent antibacterial activity (complete eradication of foodborne L.monocytogenes and E. coli strains after 3 h incubation). Additionally, the composite films showed distinguishable colorimetric responses to pH 7-12 buffers and volatile ammonia. The intelligent sensing ability of the composite film was assessed through shrimp freshness monitoring, and the film's hue shifted from pink (fresh shrimp) to yellow/brown (inedible shrimp) during storage. Shrimp packaging studies have shown that composite films retard the rate of food quality change during storage and are a good indicator of shrimp spoilage. Therefore, the designed film is expected to have high applicability as a chip, and quick on-site sensor that detects seafood quality in real-time, and a highly effective multifunctional film for better product quality preservation.
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Affiliation(s)
- Zohreh Riahi
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea; BioNanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Ajahar Khan
- BioNanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Jong-Whan Rhim
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea; BioNanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Gye Hwa Shin
- Department of Food and Nutrition, Kunsan National University, Gunsan 54150, Republic of Korea
| | - Jun Tae Kim
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea; BioNanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea.
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Murthy HN, Joseph KS, Paek KY, Park SY. Anthocyanin Production from Plant Cell and Organ Cultures In Vitro. PLANTS (BASEL, SWITZERLAND) 2023; 13:117. [PMID: 38202425 PMCID: PMC10780419 DOI: 10.3390/plants13010117] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/30/2023] [Revised: 12/26/2023] [Accepted: 12/28/2023] [Indexed: 01/12/2024]
Abstract
Anthocyanins are water-soluble pigments found in plants. They exist in various colors, including red, purple, and blue, and are utilized as natural colorants in the food and cosmetics industries. The pharmaceutical industry uses anthocyanins as therapeutic compounds because they have several medicinal qualities, including anti-obesity, anti-cancer, antidiabetic, neuroprotective, and cardioprotective effects. Anthocyanins are conventionally procured from colored fruits and vegetables and are utilized in the food, pharmaceutical, and cosmetic industries. However, the composition and concentration of anthocyanins from natural sources vary quantitively and qualitatively; therefore, plant cell and organ cultures have been explored for many decades to understand the production of these valuable compounds. A great deal of research has been carried out on plant cell cultures using varied methods, such as the selection of suitable cell lines, medium optimization, optimization culture conditions, precursor feeding, and elicitation for the production of anthocyanin pigments. In addition, metabolic engineering technologies have been applied for the hyperaccumulation of these compounds in varied plants, including tobacco and arabidopsis. In this review, we describe various strategies applied in plant cell and organ cultures for the production of anthocyanins.
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Affiliation(s)
- Hosakatte Niranjana Murthy
- Department of Botany, Karnatak University, Dharwad 580003, India
- Department of Horticultural Science, Chungbuk National University, Cheongju 28644, Republic of Korea
| | | | - Kee Yoeup Paek
- Department of Horticultural Science, Chungbuk National University, Cheongju 28644, Republic of Korea
| | - So-Young Park
- Department of Horticultural Science, Chungbuk National University, Cheongju 28644, Republic of Korea
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Wang L, Li W, Li F, Zeng M. Mechanism of Enhancing Chlorophyll Photostability through Light-Induced Chlorophyll/Phycocyanin Aggregation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:19010-19019. [PMID: 37991348 DOI: 10.1021/acs.jafc.3c06096] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2023]
Abstract
Chlorophyll (Chl) is the most abundant pigment in photosynthetic plants, but it is prone to degradation during processing and storage, limiting its usage in the food industry. This study developed a technique for increasing Chl photostability by light-induced Chl/phycocyanin (PC) triple synergistic aggregation. Under continuous illumination settings, the results revealed that the Chl retention increased to 406% compared to the control. A model of Chl/PC complexes was constructed using multiligand molecular docking, and the aggregation mechanism was investigated by quantum chemistry, which demonstrated that PC could provide an ideal central hydrophobic cavity for Chl aggregates and thus further enhance the aggregation of Chl on the basis of Chl/PC complexes. The core driver of the improved photostability of Chl is photoexcitation-induced Chl aggregates. This study enriches our understanding of the interaction mechanism between PC and Chl, and we hope that this study can provide broader ideas for the development of natural pigment products.
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Affiliation(s)
- Lijuan Wang
- Sanya Institute of Oceanography, Ocean University of China, Sanya 572000, People's Republic of China
- College of Food Science and Engineering, Ocean University of China, Qingdao 266400, People's Republic of China
| | - Wei Li
- Sanya Institute of Oceanography, Ocean University of China, Sanya 572000, People's Republic of China
- College of Food Science and Engineering, Ocean University of China, Qingdao 266400, People's Republic of China
| | - Fangwei Li
- Sanya Institute of Oceanography, Ocean University of China, Sanya 572000, People's Republic of China
- College of Food Science and Engineering, Ocean University of China, Qingdao 266400, People's Republic of China
| | - Mingyong Zeng
- Sanya Institute of Oceanography, Ocean University of China, Sanya 572000, People's Republic of China
- College of Food Science and Engineering, Ocean University of China, Qingdao 266400, People's Republic of China
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Santos PCS, Teixeira BA, Queiroz VAV, Vidigal MCTR, Stringheta PC, de Barros FAR. Optimization of ultrasound-assisted extraction of sorghum phenolics and effect on the stability of 3-deoxyanthocyanins. J Food Sci 2023; 88:5078-5092. [PMID: 37942949 DOI: 10.1111/1750-3841.16826] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2023] [Revised: 10/12/2023] [Accepted: 10/20/2023] [Indexed: 11/10/2023]
Abstract
Sorghum 3-deoxyanthocyanins (3-DXAs) have greater stability when compared to other anthocyanins. However, the efficiency in extracting these phenolic compounds from cereals, using conventional methods, is low, because most of them are bound to the cell wall. Thus, the aim of this study was to optimize the ultrasound-assisted extraction (UAE) of anthocyanins and total phenolics from sorghum flour, and evaluate the stability of the 3-DXAs. Two frequencies (25 and 45 kHz) were applied in a Central Composite Rotational design to investigate the effect of the variables time (5-75 min) and temperature (30-65°C) using the UAE, with amplitude of the ultrasonic power set at 400 W. In addition, the stability of the 3-DXAs present in the extracts was evaluated. It was possible to successfully optimize the extraction of total anthocyanins (both frequencies) and phenolics (at 45 kHz), and then to obtain equations, to predict their concentrations, with high R2 . The efficiency of UAE was observed, increasing the yield of total anthocyanins, phenolics, and antioxidant capacity at the frequencies of 25 and 45 kHz by 30% and 27%, 10% and 5%, and 30% and 15%, respectively. The apigeninidin was the major 3-DXA found in the extracts, and the luteolinidin was the most stable over storage time. Overall, there was no difference in the 3-DXAs stability obtained by the UAE compared to the conventional method. Thus, ultrasound is an alternative to obtaining sorghum extracts rich in 3-DXAs and other phenolic compounds. PRACTICAL APPLICATION: The health benefits of sorghum 3-deoxyanthocyanins coupled with the growing interest of the food industry in producing healthier food products have motivated this study, because it is important to find ways to optimize 3-deoxyanthocyanins extraction. We have demonstrated that ultrasound-assisted extraction was efficient in extracting high amounts of 3-deoxyanthocyanins and other phenolics from sorghum flour. Moreover, some 3-deoxyanthocyanins have shown to be more stable than others after extraction. Thus, the ultrasound has great potential to produce sorghum phenolic extracts rich in 3-deoxyanthocyanins, which can be used as natural colorants and functional ingredients in foods.
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Schuh L, Reginato M, Florêncio I, Falcao L, Boron L, Gris EF, Mello V, Báo SN. From Nature to Innovation: The Uncharted Potential of Natural Deep Eutectic Solvents. Molecules 2023; 28:7653. [PMID: 38005377 PMCID: PMC10675409 DOI: 10.3390/molecules28227653] [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: 10/06/2023] [Revised: 11/04/2023] [Accepted: 11/08/2023] [Indexed: 11/26/2023] Open
Abstract
This review discusses the significance of natural deep eutectic solvents (NaDESs) as a promising green extraction technology. It employs the consolidated meta-analytic approach theory methodology, using the Web of Science and Scopus databases to analyze 2091 articles as the basis of the review. This review explores NaDESs by examining their properties, challenges, and limitations. It underscores the broad applications of NaDESs, some of which remain unexplored, with a focus on their roles as solvents and preservatives. NaDESs' connections with nanocarriers and their use in the food, cosmetics, and pharmaceutical sectors are highlighted. This article suggests that biomimicry could inspire researchers to develop technologies that are less harmful to the human body by emulating natural processes. This approach challenges the notion that green science is inferior. This review presents numerous successful studies and applications of NaDESs, concluding that they represent a viable and promising avenue for research in the field of green chemistry.
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Affiliation(s)
- Luísa Schuh
- Microscopy and Microanalysis Laboratory, Department of Cell Biology, Institute of Biological Sciences, University of Brasilia, Brasília 70910-900, Brazil; (L.S.); (M.R.); (I.F.); (V.M.)
- Cooil Cosmetics, Brasília 71070-524, Brazil
- Nanocycle Group, Brasília 72622-401, Brazil
| | - Marcella Reginato
- Microscopy and Microanalysis Laboratory, Department of Cell Biology, Institute of Biological Sciences, University of Brasilia, Brasília 70910-900, Brazil; (L.S.); (M.R.); (I.F.); (V.M.)
- Cooil Cosmetics, Brasília 71070-524, Brazil
- Nanocycle Group, Brasília 72622-401, Brazil
| | - Isadora Florêncio
- Microscopy and Microanalysis Laboratory, Department of Cell Biology, Institute of Biological Sciences, University of Brasilia, Brasília 70910-900, Brazil; (L.S.); (M.R.); (I.F.); (V.M.)
- Cooil Cosmetics, Brasília 71070-524, Brazil
- Nanocycle Group, Brasília 72622-401, Brazil
| | - Leila Falcao
- Inaturals SAS, 2 Bis, Impasse Henri Mouret, 84000 Avignon, France;
| | - Luana Boron
- Inaturals BR, Rua Gerson Luís Piovesan 200, Concórdia 89701-012, Brazil;
| | - Eliana Fortes Gris
- Department of Bromatology, Faculty of Ceilândia, University of Brasília, Ceilândia 72220-275, Brazil;
| | - Victor Mello
- Microscopy and Microanalysis Laboratory, Department of Cell Biology, Institute of Biological Sciences, University of Brasilia, Brasília 70910-900, Brazil; (L.S.); (M.R.); (I.F.); (V.M.)
- Cooil Cosmetics, Brasília 71070-524, Brazil
- Nanocycle Group, Brasília 72622-401, Brazil
| | - Sônia Nair Báo
- Microscopy and Microanalysis Laboratory, Department of Cell Biology, Institute of Biological Sciences, University of Brasilia, Brasília 70910-900, Brazil; (L.S.); (M.R.); (I.F.); (V.M.)
- Nanocycle Group, Brasília 72622-401, Brazil
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12
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Liu S, Liu X, Zhang X, Su Y, Chen X, Cai S, Liao D, Pan N, Su J, Chen X, Xiao M, Liu Z. Exploring the Potential of Water-Soluble Squid Ink Melanin: Stability, Free Radical Scavenging, and Cd 2+ Adsorption Abilities. Foods 2023; 12:3963. [PMID: 37959093 PMCID: PMC10648800 DOI: 10.3390/foods12213963] [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: 09/27/2023] [Revised: 10/23/2023] [Accepted: 10/27/2023] [Indexed: 11/15/2023] Open
Abstract
Squid ink melanin can be efficiently extracted from the byproduct ink sac generated during squid processing. As a natural food colorant, it possesses inherent antioxidant properties and the capability to adsorb heavy metals. This study aims to investigate the solubility of water-soluble squid ink melanin (WSSM) obtained from the ink sac, as well as its stability under various conditions including temperature, pH, salt, sugar, potassium sorbate, metal ions, sodium benzoate, sodium sulfite (reducing agent), and hydrogen peroxide (oxidizing agent). Moreover, it explores the scavenging effects of WSSM on free radicals and cadmium ions. The findings suggest that WSSM's stability is insignificantly affected by high temperature, sucrose, and salt. However, acidity, sodium benzoate, potassium sorbate, sodium sulfite (Na2SO3), and hydrogen peroxide (H2O2) significantly influence its stability. Most metal ions do not impact the stability of WSSM, except for Fe2+, Fe3+, Al3+, and Cu2+, which result in the precipitation of WSSM. Additionally, WSSM exhibits remarkable antioxidant activity with IC50 values of 0.91, 0.56, and 0.52 mg/mL for scavenging superoxide anion radicals (O2-·), hydroxyl radicals (·OH), and DPPH radicals, respectively. It also demonstrates the ability to adsorb the heavy metal Cd2+, with the adsorption rate gradually increasing with a higher temperature and larger amounts of WSSM added. Infrared spectroscopy analysis reveals the weakening of characteristic peaks (-COOH and -OH) during the process of Cd2+ adsorption by WSSM, while SEM confirms surface roughening and structural damage after Cd2+ adsorption. This study provides valuable insights for the utilization of squid melanin products as natural antioxidants and heavy metal adsorbents in the food industry.
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Affiliation(s)
- Shuji Liu
- Fisheries Research Institute of Fujian, National Research and Development Center for Marine Fish Processing (Xiamen), Key Laboratory of Cultivation and High-Value Utilization of Marine Organisms in Fujian Province, Xiamen 361013, China; (S.L.); (Y.S.); (S.C.); (D.L.); (N.P.); (J.S.); (X.C.)
| | - Xianwei Liu
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China; (X.L.); (X.Z.)
| | - Xueqin Zhang
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China; (X.L.); (X.Z.)
| | - Yongchang Su
- Fisheries Research Institute of Fujian, National Research and Development Center for Marine Fish Processing (Xiamen), Key Laboratory of Cultivation and High-Value Utilization of Marine Organisms in Fujian Province, Xiamen 361013, China; (S.L.); (Y.S.); (S.C.); (D.L.); (N.P.); (J.S.); (X.C.)
| | - Xiao’e Chen
- College of Food and Pharmacy, Zhejiang Ocean University, Joint Key Laboratory of Aquatic Products Processing Technology of Zhejiang Province, Zhoushan 316022, China;
| | - Shuilin Cai
- Fisheries Research Institute of Fujian, National Research and Development Center for Marine Fish Processing (Xiamen), Key Laboratory of Cultivation and High-Value Utilization of Marine Organisms in Fujian Province, Xiamen 361013, China; (S.L.); (Y.S.); (S.C.); (D.L.); (N.P.); (J.S.); (X.C.)
| | - Dengyuan Liao
- Fisheries Research Institute of Fujian, National Research and Development Center for Marine Fish Processing (Xiamen), Key Laboratory of Cultivation and High-Value Utilization of Marine Organisms in Fujian Province, Xiamen 361013, China; (S.L.); (Y.S.); (S.C.); (D.L.); (N.P.); (J.S.); (X.C.)
| | - Nan Pan
- Fisheries Research Institute of Fujian, National Research and Development Center for Marine Fish Processing (Xiamen), Key Laboratory of Cultivation and High-Value Utilization of Marine Organisms in Fujian Province, Xiamen 361013, China; (S.L.); (Y.S.); (S.C.); (D.L.); (N.P.); (J.S.); (X.C.)
| | - Jie Su
- Fisheries Research Institute of Fujian, National Research and Development Center for Marine Fish Processing (Xiamen), Key Laboratory of Cultivation and High-Value Utilization of Marine Organisms in Fujian Province, Xiamen 361013, China; (S.L.); (Y.S.); (S.C.); (D.L.); (N.P.); (J.S.); (X.C.)
| | - Xiaoting Chen
- Fisheries Research Institute of Fujian, National Research and Development Center for Marine Fish Processing (Xiamen), Key Laboratory of Cultivation and High-Value Utilization of Marine Organisms in Fujian Province, Xiamen 361013, China; (S.L.); (Y.S.); (S.C.); (D.L.); (N.P.); (J.S.); (X.C.)
| | - Meitian Xiao
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China; (X.L.); (X.Z.)
| | - Zhiyu Liu
- Fisheries Research Institute of Fujian, National Research and Development Center for Marine Fish Processing (Xiamen), Key Laboratory of Cultivation and High-Value Utilization of Marine Organisms in Fujian Province, Xiamen 361013, China; (S.L.); (Y.S.); (S.C.); (D.L.); (N.P.); (J.S.); (X.C.)
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13
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Shi P, Luo H, Huang Q, Xu C, Tong X, Shen H, Su H, Pu H, Wang H, Yu L, Li H. Extraction and characterisation of pigment from Yanzhiguo [ Prunus napaulensis (Ser.) Steud.]. PeerJ 2023; 11:e15517. [PMID: 37547716 PMCID: PMC10402702 DOI: 10.7717/peerj.15517] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Accepted: 05/15/2023] [Indexed: 08/08/2023] Open
Abstract
Yanzhiguo [Prunus napaulensis (Ser.) Steud] belongs to Rosaceae family and is consumed as wild fruit, pulp and juice. However, its potential for extracting natural pigment has not yet been explored. Herein, the components in the fresh Yanzhiguo pulp were preliminarily analyzed by liquid chromatography coupled to mass spectrometry. And, the optimal pre-treatment conditions were established for further extraction of Yanzhiguo pigment based on the a* value. Then, by combining the data from single-factor experiments and response surface methodology, the optimal extraction process was established as: 35% EtOH, a liquid-solid ratio of 200:1 mL g-1, an extraction time of 65 min, and an extraction temperature of 100 °C. Moreover, it was found that the a* value and yield had high fitness except when extracted into ethanol (EtOH) with different concentrations. Meanwhile, our result demonstrated Yanzhiguo pigment had high stability in general environments with carmine (a synthetic pigment) as control, except for extreme environments such as direct (hot) sunlight, high temperature (75 °C) and strong alkaline (pH ≥ 11). Also, Yanzhiguo pigment exhibited good antioxidant activity. Our results contribute to more information on Yanzhiguo pigment and promote its application by providing efficient extraction technology.
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Affiliation(s)
- Pingping Shi
- Agro-products Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming, Yunnan, China
| | - Haibo Luo
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, Jiangsu, China
| | - Qiuqiu Huang
- Agro-products Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming, Yunnan, China
| | - Changliang Xu
- Agricultural and Animal Products Quality Testing Center, Suqian, Jiangsu, China
| | - Xiuzi Tong
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, Jiangsu, China
| | - Hui Shen
- Agro-products Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming, Yunnan, China
| | - Huosheng Su
- Agro-products Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming, Yunnan, China
| | - Hongmei Pu
- Agro-products Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming, Yunnan, China
| | - Haidan Wang
- Agro-products Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming, Yunnan, China
| | - Lijuan Yu
- Agro-products Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming, Yunnan, China
| | - Hong Li
- Agro-products Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming, Yunnan, China
- Yunnan Agricultural University, Kunming, Yunnan, China
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14
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Maruoka K, Suzuki R, Kamishima T, Koseki Y, Ngoc Dao AT, Murafuji T, Kasai H. Total Synthesis of Azulene Derivative, a Blue Pigment Isolated from Lactarius indigo, and Colorant Application of Its Aqueous Dispersion. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37437259 DOI: 10.1021/acs.jafc.3c02387] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/14/2023]
Abstract
Safety concerns in the food industry have increased the demand for natural food colorants. However, the application ranges of natural blue colorants are insufficient because they are scarce in nature, and the currently available natural blue dyes are limited to water-soluble products. In this study, we investigated a fat-soluble azulene derivative isolated from the mushroom Lactarius indigo as a potential candidate for a natural blue colorant. We developed its first total synthesis, where the azulene skeleton was constructed from a pyridine derivative and an ethynyl group was converted into an isopropenyl group using zirconium complexes. Moreover, nanoparticles of the azulene derivative were prepared via reprecipitation method, and their colorant ability was investigated in aqueous solutions. The new candidate food colorant exhibited a deep-blue color in an organic solvent and aqueous dispersion.
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Affiliation(s)
- Kiyotaka Maruoka
- Institute of Multidisciplinary Research for Advanced Materials, Tohoku University, 2-1-1 Katahira, Aoba-ku, Sendai, Miyagi 980-8577, Japan
| | - Ryuju Suzuki
- Institute of Multidisciplinary Research for Advanced Materials, Tohoku University, 2-1-1 Katahira, Aoba-ku, Sendai, Miyagi 980-8577, Japan
| | - Takaaki Kamishima
- East Tokyo Laboratory, Genesis Research Institute, Inc., 717-86 Futamata, Ichikawa, Chiba 272-0001, Japan
| | - Yoshitaka Koseki
- Institute of Multidisciplinary Research for Advanced Materials, Tohoku University, 2-1-1 Katahira, Aoba-ku, Sendai, Miyagi 980-8577, Japan
| | - Anh Thi Ngoc Dao
- Graduate School of Engineering, Nagasaki University, 1-14 Bunkyo, Nagasaki, Nagasaki 852-8521, Japan
| | - Toshihiro Murafuji
- Graduate School of Sciences and Technology for Innovation, Yamaguchi University, 1677-1 Yoshida, Yamaguchi, Yamaguchi 753-8512, Japan
| | - Hitoshi Kasai
- Institute of Multidisciplinary Research for Advanced Materials, Tohoku University, 2-1-1 Katahira, Aoba-ku, Sendai, Miyagi 980-8577, Japan
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15
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Pandiselvam R, Mitharwal S, Rani P, Shanker MA, Kumar A, Aslam R, Barut YT, Kothakota A, Rustagi S, Bhati D, Siddiqui SA, Siddiqui MW, Ramniwas S, Aliyeva A, Mousavi Khaneghah A. The influence of non-thermal technologies on color pigments of food materials: An updated review. Curr Res Food Sci 2023; 6:100529. [PMID: 37377494 PMCID: PMC10290997 DOI: 10.1016/j.crfs.2023.100529] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Revised: 05/23/2023] [Accepted: 06/01/2023] [Indexed: 06/29/2023] Open
Abstract
The color of any food is influenced by several factors, such as food attributes (presence of pigments, maturity, and variety), processing methods, packaging, and storage conditions. Thus, measuring the color profile of food can be used to control the quality of food and examine the changes in chemical composition. With the advent of non-thermal processing techniques and their growing significance in the industry, there is a demand to understand the effects of these technologies on various quality attributes, including color. This paper reviews the effects of novel, non-thermal processing technologies on the color attributes of processed food and the implications on consumer acceptability. The recent developments in this context and a discussion on color systems and various color measurement techniques are also included. The novel non-thermal techniques, including high-pressure processing, pulsed electric field, ultrasonication, and irradiation which employ low processing temperatures for a short period, have been found effective. Since food products are processed at ambient temperature by subjecting them to non-thermal treatment for a very short time, there is no possibility of damage to heat-sensitive nutrient components in the food, any deterioration in the texture of the food, and any toxic compounds in the food due to heat. These techniques not only yield higher nutritional quality but are also observed to maintain better color attributes. However, suppose foods are exposed to prolonged exposure or processed at a higher intensity. In that case, these non-thermal technologies can cause undesirable changes in food, such as oxidation of lipids and loss of color and flavor. Developing equipment for batch food processing using non-thermal technology, understanding the appropriate mechanisms, developing processing standards using non-thermal processes, and clarifying consumer myths and misconceptions about these technologies will help promote non-thermal technologies in the food industry.
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Affiliation(s)
- R. Pandiselvam
- Physiology, Biochemistry, and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod, 671 124, Kerala, India
| | - Swati Mitharwal
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli, India
| | - Poonam Rani
- Food Chemistry & Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland
| | - M. Anjaly Shanker
- Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonepat, Haryana, India
| | - Amit Kumar
- Food Chemistry & Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland
| | - Raouf Aslam
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, 141 004, India
| | - Yeliz Tekgül Barut
- Food Processing Department, Köşk Vocational School, Aydın Adnan Menderes University, Aydın, 09100, Turkey
| | - Anjineyulu Kothakota
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, 695 019, Kerala, India
| | - Sarvesh Rustagi
- School of Applied and Life Sciences, Uttaranchal University, Dehradun, Uttarakhand, India
| | - Dolly Bhati
- Department of Food Bioscienes, Teagasc, Agriculture and Food Development Authority, D15 DY05, Dublin, Ireland
| | - Shahida Anusha Siddiqui
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Essigberg 3, 94315, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing Str. 7, 49610 D-Quakenbrück, Germany
| | - Mohammed Wasim Siddiqui
- Department Food Science and Postharvest Technology, Bihar Agricultural University, Sabour, 813210, Bhagalpur, India
| | - Seema Ramniwas
- University Centre for Research and Development, University of Biotechnology, Chandigarh University, Gharuan, Mohali, Punjab, India
| | - Aynura Aliyeva
- Department of Technology of Chemistry, Azerbaijan State Oil and Industry University, Baku, Azerbaijan
| | - Amin Mousavi Khaneghah
- Department of Technology of Chemistry, Azerbaijan State Oil and Industry University, Baku, Azerbaijan
- Department of Fruit and Vegetable Product Technology, Prof. WacławDąbrowski Institute of Agricultural and Food Biotechnology – State Research Institute, 36 Rakowiecka St., 02-532, Warsaw, Poland
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100 Thailand
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16
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Feitosa BF, Decker BLA, Brito ESD, Rodrigues S, Mariutti LRB. Microencapsulation of anthocyanins as natural dye extracted from fruits - A systematic review. Food Chem 2023; 424:136361. [PMID: 37216779 DOI: 10.1016/j.foodchem.2023.136361] [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: 01/11/2023] [Revised: 04/17/2023] [Accepted: 05/09/2023] [Indexed: 05/24/2023]
Abstract
Anthocyanins are naturally colored compounds that can be extracted from plants, especially fruits. Their molecules are unstable under normal processing conditions; thus, they must be protected using modern technologies, such as microencapsulation. For this reason, many industries are searching for information from review studies to find the conditions that improve these natural pigments' stability. This systematic review aimed to elucidate different aspects of anthocyanins, such as main extraction and microencapsulation methods, gaps in analytical techniques, and industrial optimization measurements. Initially, 179 scientific articles were retrieved, of which seven clusters were found with 10-36 cross-linked references. Sixteen articles containing 15 different botanical specimens were included in the review, most focusing on the whole fruit, pulp, or subproducts. The extraction and microencapsulation technique resulting in the highest anthocyanin content was sonication with ethanol, temperature below 40 °C, and maximum time of 30 min, followed by microencapsulation by spray drying with maltodextrin or gum Arabic. Color apps and simulation programs may help verify natural dyes' composition, characteristics, and behavior.
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Affiliation(s)
| | | | | | - Sueli Rodrigues
- Federal University of Ceará, 60020-181 Fortaleza, CE, Brazil.
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17
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Mandal BK, Ling YC. Analysis of Chlorophylls/Chlorophyllins in Food Products Using HPLC and HPLC-MS Methods. Molecules 2023; 28:molecules28104012. [PMID: 37241753 DOI: 10.3390/molecules28104012] [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: 04/04/2023] [Revised: 05/05/2023] [Accepted: 05/09/2023] [Indexed: 05/28/2023] Open
Abstract
Of the different quality parameters of any food commodity or beverage, color is the most important, attractive and choice-affecting sensory factor to consumers and customers. Nowadays, food industries are interested in making the appearance of their food products attractive and interesting in order to appeal to consumers/customers. Natural green colorants have been accepted universally due to their natural appeal as well as their nontoxic nature to consumers. In addition, several food safety issues mean that natural green colorants are preferable to synthetic food colorants, which are mostly unsafe to the consumers but are less costly, more stable, and create more attractive color hues in food processing. Natural colorants are prone to degradation into numerous fragments during food processing, and thereafter, in storage. Although different hyphenated techniques (especially high-performance liquid chromatography (HPLC), LC-MS/HRMS, and LC/MS-MS are extensively used to characterize all these degradants and fragments, some of them are not responsive to any of these techniques, and some substituents in the tetrapyrrole skeleton are insensitive to these characterization tools. Such circumstances warrant an alternative tool to characterize them accurately for risk assessment and legislation purposes. This review summarizes the different degradants of chlorophylls and chlorophyllins under different conditions, their separation and identification using various hyphenated techniques, national legislation regarding them, and the challenges involved in their analysis. Finally, this review proposes that a non-targeted analysis method that combines HPLC and HR-MS assisted by powerful software tools and a large database could be an effective tool to analyze all possible chlorophyll and chlorophyllin-based colorants and degradants in food products in the future.
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Affiliation(s)
- Badal Kumar Mandal
- Department of Chemistry, School of Advanced Sciences, Vellore Institute of Technology, Vellore 632014, India
| | - Yong-Chien Ling
- Department of Chemistry, National Tsing Hua University, Hsinchu 30013, Taiwan
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18
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Araújo ACD, Gomes JP, Silva FBD, Nunes JS, Santos FSD, Silva WPD, Ferreira JPDL, Queiroz AJDM, Figueirêdo RMFD, Lima GSD, Soares LADA, Rocha APT, Lima AGBD. Optimization of Extraction Method of Anthocyanins from Red Cabbage. Molecules 2023; 28:molecules28083549. [PMID: 37110783 PMCID: PMC10144143 DOI: 10.3390/molecules28083549] [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: 03/16/2023] [Revised: 04/15/2023] [Accepted: 04/15/2023] [Indexed: 04/29/2023] Open
Abstract
Among the vegetables that stand out for their high concentration of anthocyanins, red cabbage appears as one of the most-used sources of these pigments in food production and it is considered a suitable raw material for the extraction of natural dye. Therefore, the objective was to carry out the production of natural extracts from red cabbage, under different conditions, varying the solvent, type of pre-treatment, pH range, and processing temperature during the concentration of the extracts. The anthocyanins were extracted from red cabbage using the following solvents: distilled water, 25% ethyl alcohol, and 70% ethyl alcohol. The raw material was divided into two groups, the first was subjected to a drying pre-treatment at 70 °C for 1 h and for the second group, the extraction was performed with the raw material in natura. Two pH ranges of 4.0 and 6.0 and extraction temperatures of 25 °C and 75 °C were used in the extracts, resulting in 24 formulations. The extracts obtained were analyzed for colorimetric parameters and anthocyanins. The results of anthocyanins show that the methodology that uses 25% alcohol, pH 4.0, and processing temperature of 25 °C produces a reddish extract and better results in the extraction, presenting average values of 191.37 mg/100 g of anthocyanins, being 74% higher compared to the highest values obtained in the other extracts where the same raw material was used and the solvents differed.
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Affiliation(s)
- Auryclennedy Calou de Araújo
- Center for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | - Josivanda Palmeira Gomes
- Center for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | - Francilânia Batista da Silva
- Center for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | - Jarderlany Sousa Nunes
- Agroindustry Coordination, Federal Institute of Sertão Pernambucano, Ouricuri 56200-000, Brazil
| | - Francislaine Suelia Dos Santos
- Center for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | - Wilton Pereira da Silva
- Center for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | - João Paulo de Lima Ferreira
- Center for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | - Alexandre José de Melo Queiroz
- Center for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | - Rossana Maria Feitosa de Figueirêdo
- Center for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | - Geovani Soares de Lima
- Center for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | - Lauriane Almeida Dos Anjos Soares
- Agrifood Science and Technology Center, Academic Unit of Agricultural Sciences, Federal University of Campina Grande, Pombal 58840-000, Brazil
| | - Ana Paula Trindade Rocha
- Center for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | - Antonio Gilson Barbosa de Lima
- Center for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
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19
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Varghese R, Ramamoorthy S. Status of food colorants in India: conflicts and prospects. J Verbrauch Lebensm 2023; 18:107-118. [PMID: 37265594 PMCID: PMC10009361 DOI: 10.1007/s00003-023-01427-y] [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: 09/30/2022] [Revised: 02/13/2023] [Accepted: 02/16/2023] [Indexed: 03/16/2023]
Abstract
Food colorants are imperative ingredients for attracting consumers and in deciding their preferences. Here we discuss the current status of natural colorants and synthetic food colorants on the Indian market by appraising the growth of the food colorant market both globally and nationally, based on published case studies on synthetic food colorants (SFCs), rules, and regulations implemented by Food Safety and Standards Authority of India on natural food colorants and SFCs. The substantial lacunae in the research on the impacts of SFCs in the Indian population identified through our literature survey signify the scope and need for appraisal of the issues prevailing in the Indian food colorant market as well as the necessity of renewing the food colorant policies. The illegal use of banned food colorants, the adulteration of natural food colorants, mislabelling of SFCs as natural colorants, and the permitted use of internationally banned food colorants, as well as the unawareness among consumers are serious issues recognized. Appropriate labelling to denote natural food colorants' presence, renewed standards of policy to determine the permitted use of food colorants, comprehensive regulations for the production and use of natural food colorants, stringent rules to constrain the production of toxic SFCs are obligatory to breakdown the dilemma on the Indian food market. Most importantly, awareness and responsiveness should be generated among consumers regarding the illegal use and adulteration of colorants and the need to use natural colorants. We also recommend a logo to designate the presence of natural colorants which will aid the consumers to make the right choice.
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Affiliation(s)
- Ressin Varghese
- School of Bio Sciences and Technology, VIT University, Vellore, Tamil Nadu 632014 India
| | - Siva Ramamoorthy
- School of Bio Sciences and Technology, VIT University, Vellore, Tamil Nadu 632014 India
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20
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Murugesan RC, Choudhury MTA, Rozhin A. 2D excitation-emission fluorescence mapping analysis of plant food pigments. Food Chem 2023; 418:135875. [PMID: 36965388 DOI: 10.1016/j.foodchem.2023.135875] [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: 06/29/2022] [Revised: 02/07/2023] [Accepted: 03/03/2023] [Indexed: 03/08/2023]
Abstract
Homogeneous dispersion of plant food pigments is indispensable to study their characteristic fluorescence features for non-destructive rapid monitoring of food systems. However, it is highly challenging to obtain such optical grade homogenized stable dispersion of various plant pigments in aqueous media for tracing their precise fluorescence signatures. Herein, we demonstrate a unique strategy to disperse various pigments, such as chlorophylls, carotenoids and phenolic compounds by the high-speed shear-force mixing of fresh green and red bell peppers (Capsicum annuum) in an aqueous medium with followed centrifugation and filtration. An advanced FLuorescence Excitation-emission (FLE) mapping and optical absorption analysis from the optical grade aqueous bell peppers dispersion allow simultaneous probing of chlorophylls, phenolic compounds and carotenoids by their characteristic electronic transitions. The demonstrated sampling protocols and spectroscopic analysis will be highly beneficial to obtain advanced spectroscopic databases from different food materials for rapid food analysis and quality control.
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Affiliation(s)
- Raghavan Chinnambedu Murugesan
- Nanoscience Research Group and The Wolfson Centre for Photonics for Food and Agri-Tech, Aston Institute of Photonic Technologies, College of Engineering and Physical Sciences, Aston University, Birmingham B4 7ET, United Kingdom
| | - Mohammed Thofike Ahmed Choudhury
- Nanoscience Research Group and The Wolfson Centre for Photonics for Food and Agri-Tech, Aston Institute of Photonic Technologies, College of Engineering and Physical Sciences, Aston University, Birmingham B4 7ET, United Kingdom
| | - Alex Rozhin
- Nanoscience Research Group and The Wolfson Centre for Photonics for Food and Agri-Tech, Aston Institute of Photonic Technologies, College of Engineering and Physical Sciences, Aston University, Birmingham B4 7ET, United Kingdom.
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Sengupta S, Bhowal J. Characterization of a blue-green pigment extracted from Pseudomonas aeruginosa and its application in textile and paper dyeing. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023; 30:30343-30357. [PMID: 36434448 DOI: 10.1007/s11356-022-24241-9] [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: 02/22/2022] [Accepted: 11/12/2022] [Indexed: 06/16/2023]
Abstract
Microorganisms are a promising source of colorants with large economic potential. Owing to better bio-degradability and higher eco-compatibility, microbial pigments propose promising avenues and can thus be a smart substitute for artificial pigments. The present work focused on the screening, isolation, and extraction of a blue-green pigment produced by soil microorganisms. The pigment-producing microorganism was identified as Pseudomonas aeruginosa on the basis of standard biochemical tests and by 16S rRNA sequencing. The purified blue pigment was characterized by high-performance liquid chromatography and gas chromatography-mass spectrometry. The antimicrobial activity of the microbial biocolor (3 × 108 CFU/ml) was studied, and the zone of inhibition was found to be 10 mm, 13 mm, 9 mm, and 7 mm for E. coli, S. aureus, B. subtilis, and S. typhi, respectively. The evaluation of the biocolor as a dye was executed on different types of textiles and paper. The dyed fabrics were checked for washing, rubbing, and light and temperature fastness. Standard fabric properties of the fabrics dyed with the extracted microbial pigment were also assessed. The dyed fabrics were finally subjected to a patch test to check for any kind of allergic or hypersensitivity on human skin. The extracted pigment from Pseudomonas aeruginosa exhibited remarkable dyeing properties, indicating the scope for utilization of the pigment as a colorant on different types of textile and paper materials. The present study highlights the application of a bacterial pigment as a dyeing agent, which may raise its market value and probably replace toxic synthetic dyes due to its nontoxic nature, compatibility with various textiles, and cost-effectiveness.
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Affiliation(s)
- Sucharita Sengupta
- School of Community Science and Technology, Indian Institute of Engineering Science and Technology, Shibpur, P.O. Botanic Garden, West Bengal, Howrah, India
| | - Jayati Bhowal
- School of Community Science and Technology, Indian Institute of Engineering Science and Technology, Shibpur, P.O. Botanic Garden, West Bengal, Howrah, India.
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EFFECTS OF COLD PLASMA ON CHLOROPHYLLS, CAROTENOIDS, ANTHOCYANINS, AND BETALAINS. Food Res Int 2023; 167:112593. [PMID: 37087222 DOI: 10.1016/j.foodres.2023.112593] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Revised: 01/25/2023] [Accepted: 02/14/2023] [Indexed: 02/19/2023]
Abstract
Plasma is considered by several researchers to be the fourth state of matter. Cold plasma has been highlighted as an alternative to thermal treatments because heat induces less degradation of thermolabile bioactive compounds, such as natural pigments. In this review, we provide a compilation of the current information about the effects of cold plasma on natural pigments, such as the changes caused by plasma to the molecules of chlorophylls, carotenoids, anthocyanins, and betalains. As a result of the literature review, it is noted that can degrade cell membrane and promote damage to pigment storage sites; thereby releasing pigments and increasing their content in the extracellular space. However, the reactive species contained in the cold plasma can cause degradation of the pigments. Cold plasma is a promising technology for extracting pigments; however, case-by-case optimization of the extraction process is required.
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23
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Molina AK, Corrêa RCG, Prieto MA, Pereira C, Barros L. Bioactive Natural Pigments' Extraction, Isolation, and Stability in Food Applications. Molecules 2023; 28:1200. [PMID: 36770869 PMCID: PMC9920834 DOI: 10.3390/molecules28031200] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 01/19/2023] [Accepted: 01/24/2023] [Indexed: 01/28/2023] Open
Abstract
Color in food has multiple effects on consumers, since this parameter is related to the quality of a product, its freshness, and even its nutrient content. Each food has a characteristic color; however, this can be affected by the technological treatments that are applied during its manufacturing process, as well as its storage. Therefore, the development of new food products should take into account consumer preferences, the physical properties of a product, food safety standards, the economy, and applications of technology. With all of this, the use of food additives, such as dyes, is increasingly important due to the interest in the natural coloring of foods, strict regulatory pressure, problems with the toxicity of synthetic food colors, and the need for globally approved colors, in addition to current food market trends that focus on the consumption of healthy, organic, and natural products. It is for this reason that there is a growing demand for natural pigments that drives the food industry to seek or improve extraction techniques, as well as to study different stability processes, considering their interactions with the food matrix, in order to meet the needs and expectations of consumers.
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Affiliation(s)
- Adriana K. Molina
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Grupo de Nutrição e Bromatologia, Faculdade de Ciência e Tecnologia de Alimentos, Universidade de Vigo, 36310 Vigo, Spain
| | - Rúbia C. G. Corrêa
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Programa de Pós-Graduação em Tecnologias Limpas, Instituto Cesumar de Ciência, Tecnologia e Inovação—ICETI, Universidade Cesumar—UNICESUMAR, Maringá 87050-390, Brazil
| | - Miguel A. Prieto
- Grupo de Nutrição e Bromatologia, Faculdade de Ciência e Tecnologia de Alimentos, Universidade de Vigo, 36310 Vigo, Spain
| | - Carla Pereira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
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Ghosh S, Sarkar T, Chakraborty R. Underutilized plant sources: A hidden treasure of natural colors. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102361] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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25
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A brief review on natural dyes, pigments: Recent advances and future perspectives. RESULTS IN CHEMISTRY 2023. [DOI: 10.1016/j.rechem.2022.100733] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
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26
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Rosales TKO, Pedrosa LDF, Nascimento KR, Fioroto AM, Toniazzo T, Tadini CC, Purgatto E, Hassimotto NMA, Fabi JP. Nano-encapsulated anthocyanins: A new technological approach to increase physical-chemical stability and bioaccessibility. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108516] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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Sutor-Świeży K, Proszek J, Popenda Ł, Wybraniec S. Influence of Citrates and EDTA on Oxidation and Decarboxylation of Betacyanins in Red Beet ( Beta vulgaris L.) Betalain-Rich Extract. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27249054. [PMID: 36558186 PMCID: PMC9788644 DOI: 10.3390/molecules27249054] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Revised: 12/11/2022] [Accepted: 12/16/2022] [Indexed: 12/24/2022]
Abstract
The influence of stabilizing activity of citric buffers on betacyanins, as well as their thermal dehydrogenation and decarboxylation in a beetroot betalain-rich extract (BRE), was studied at pH 3-8 and temperature 30, 50 and 85 °C with an additional effect of EDTA. In acetate/phosphate buffers, the highest stability is observed at pH 5 and it decreases toward pH 3 as well as pH 8, which is more remarkable at 85 °C. For the citrates, a contradictory effect was observed. Citric buffers tend to stabilize the substrate pigments and their intermediary products in acidic solutions, although increase their reactivity at pH 6-8. The highest impact of EDTA addition on pigment retention in acetate buffers is observed at 85 °C and pH 3-5 as well as 8, reflecting the preserving activity of EDTA at the most unfavorable conditions. At lower temperatures, pigment stability in more acidic conditions is still at higher levels even without addition of citrates or EDTA. The most striking effect on generation of betanin derivatives during heating is 2-decarboxylation which preferentially proceeds in the most acidic environment and this generation rate at 85 °C is much higher in the citrate buffers compared to acetates.
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Affiliation(s)
- Katarzyna Sutor-Świeży
- Faculty of Chemical Engineering and Technology, Department C-1, Cracow University of Technology, ul. Warszawska 24, 31-155 Cracow, Poland
| | - Justyna Proszek
- Faculty of Chemical Engineering and Technology, Department C-1, Cracow University of Technology, ul. Warszawska 24, 31-155 Cracow, Poland
| | - Łukasz Popenda
- NanoBioMedical Centre, Adam Mickiewicz University, ul. Wszechnicy Piastowskiej 3, 61-614 Poznan, Poland
| | - Sławomir Wybraniec
- Faculty of Chemical Engineering and Technology, Department C-1, Cracow University of Technology, ul. Warszawska 24, 31-155 Cracow, Poland
- Correspondence: ; Tel.: +48-12-628-3074; Fax: +48-12-628-2036
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Kumar G, Upadhyay S, Yadav DK, Malakar S, Dhurve P, Suri S. Application of ultrasound technology for extraction of color pigments from plant sources and their potential bio‐functional properties: A review. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14238] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Gaurav Kumar
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonipat India
| | - Srishti Upadhyay
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonipat India
| | - Dhiraj Kumar Yadav
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonipat India
| | - Santanu Malakar
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonipat India
- Department of Food Technology Rajiv Gandhi University Doimukh India
| | - Priyanka Dhurve
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonipat India
| | - Shweta Suri
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonipat India
- Amity Institute of Food Technology (AIFT) Amity University Uttar Pradesh Noida India
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29
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Thermal and pH stability of Justicia spicigera (Mexican honeysuckle) pigments: Application of mathematical probabilistic models to predict pigments stability. FOOD CHEMISTRY. MOLECULAR SCIENCES 2022; 6:100158. [PMID: 36578793 PMCID: PMC9791589 DOI: 10.1016/j.fochms.2022.100158] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/05/2022] [Revised: 12/05/2022] [Accepted: 12/11/2022] [Indexed: 12/15/2022]
Abstract
Kinetic and probabilistic (Time-to-Failure, TTF) models were used to predict the color (L*, a*, b* total color differences (ΔE), Hue and Chroma) stability of Justicia spicigera leaves pigments subjected to different temperatures (40 - 80 °C) and pHs (2 - 12). The change in pH caused different hues (from 60° = orange red to 268° = deep-blue) due to the shift effect of anthocyanins in the extract. Temperatures higher than 60 °C increased the color degradation. High heat sensitivity was observed at pH 4 (Ea = 90.27) and 10 (Ea = 154.99 kJ/mol). The Time-to-Failure model for both ΔE and Hue describes the effect of pH and temperature in the J. spicigera extracts. High pHs and temperatures applied to the extracts increased the probability of showing ΔEs > 4 or Hue changes over 20 %. Nearby the neutral region of pH, pigments of J. spicigera were more stable. The TTF model might be a useful tool to describe and predict the behavior of pigments added to foods.
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30
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Optimizing the Appearance of plant-based Foods: Impact of Pigment and Droplet Characteristics on Optical Properties of Model oil-in-water Emulsions. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09771-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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31
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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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32
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Packaging ink microcapsules with high stability and biocompatibility based on natural dye gardenia blue. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.130778] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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33
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Applications of natural polysaccharide-based pH-sensitive films in food packaging: Current research and future trends. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103200] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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34
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Emam HE, Abdelhameed RM. Separation of anthocyanin from roselle extract by cationic nano-rode ZIF-8 constructed using removable template. J Mol Struct 2022. [DOI: 10.1016/j.molstruc.2022.133607] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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35
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Marine algae colorants: Antioxidant, anti-diabetic properties and applications in food industry. ALGAL RES 2022. [DOI: 10.1016/j.algal.2022.102898] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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36
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Jiang S, Yu M, Jiang P, Nakamura Y, Qi H. Effects of Domestic Cooking Methods on Physichochemical Properties, Bioactive Compounds and Antioxidant Activities of Vegetables: A Mini-Review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2132261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Shan Jiang
- National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Meiqi Yu
- National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Pengfei Jiang
- National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Yoshimasa Nakamura
- Graduate School of Environmental and Life Science, Okayama University, Okayama, Japan
| | - Hang Qi
- National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
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Bocker R, Silva EK. Pulsed electric field assisted extraction of natural food pigments and colorings from plant matrices. Food Chem X 2022; 15:100398. [PMID: 36211728 PMCID: PMC9532718 DOI: 10.1016/j.fochx.2022.100398] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2021] [Revised: 07/04/2022] [Accepted: 07/18/2022] [Indexed: 12/13/2022] Open
Abstract
Pulsed electric field (PEF) technology enables the extraction of food pigments at lower temperatures. PEF process intensification may reduce the extraction yield depending on the plant matrix. Coupling PEF with other emerging technologies is a smart strategy to extract natural pigments. The application of PEF technology in natural food pigment extraction still requires further studies.
Coloring compounds are widely applied to manufacturing foods and beverages. The worldwide food market is replacing artificial colorants with natural alternatives, given the increased consumer demand for natural products. However, these substitutes are still an issue due to their high production cost and low chemical and physical stability. Furthermore, natural pigments are highly sensitive to processes applied in conventional extraction techniques, such as thermal, mechanical, and chemical stresses. In this regard, pulsed electric field (PEF) technology has emerged as a promising non-thermal alternative for recovering and producing natural colorings from food matrices. Its action mechanism on cell structures through the electroporation effect is a smart alternative to overcoming the challenging issues associated with producing natural colorants. In this scenario, this review provides an overview of the PEF assisted extraction of natural pigments and colorants, such as anthocyanins (red-blue-purple), betalains (red), carotenoids (yellow-orange-red), and chlorophylls (green) from plant sources. Moreover, the potential and limitations of this emerging technology to integrate the extraction process of natural colorants were discussed.
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Ghosh S, Sarkar T, Chakraborty R, Shariati MA, Simal-Gandara J. Nature's palette: An emerging frontier for coloring dairy products. Crit Rev Food Sci Nutr 2022; 64:1508-1552. [PMID: 36066466 DOI: 10.1080/10408398.2022.2117785] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Consumers all across the world are looking for the most delectable and appealing foods, while also demanding products that are safer, more nutritious, and healthier. Substitution of synthetic colorants with natural colorants has piqued consumer and market interest in recent years. Due to increasing demand, extensive research has been conducted to find natural and safe food additives, such as natural pigments, that may have health benefits. Natural colorants are made up of a variety of pigments, many of which have significant biological potential. Because of the promising health advantages, natural colorants are gaining immense interest in the dairy industry. This review goes over the use of various natural colorants in dairy products which can provide desirable color as well as positive health impacts. The purpose of this review is to provide an in-depth look into the field of food (natural or synthetic) colorants applied in dairy products as well as their potential health benefits, safety, general trends, and future prospects in food science and technology. In this paper, we listed a plethora of applications of natural colorants in various milk-based products.
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Affiliation(s)
- Susmita Ghosh
- Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata, India
| | - Tanmay Sarkar
- Malda Polytechnic, West Bengal State Council of Technical Education, Government of West Bengal, Malda, India
| | - Runu Chakraborty
- Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata, India
| | - Mohammad Ali Shariati
- Research Department, K. G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), Moscow, Russian Federation
- Department of Scientific Research, Russian State Agrarian University - Moscow Timiryazev Agricultural Academy, Moscow, Russian Federation
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Analytical Chemistry and Food Science Department, Faculty of Science, Universidade de Vigo, Ourense, E32004, Spain
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Nanoscale Delivery Systems of Lutein: An Updated Review from a Pharmaceutical Perspective. Pharmaceutics 2022; 14:pharmaceutics14091852. [PMID: 36145601 PMCID: PMC9501598 DOI: 10.3390/pharmaceutics14091852] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2022] [Revised: 08/28/2022] [Accepted: 08/30/2022] [Indexed: 11/17/2022] Open
Abstract
Carotenoids are natural lipid-soluble pigments that produce yellow to red colors in plants as well as providing bright coloration in vegetables and fruits. Lutein belongs to the xanthophyll subgroup of the carotenoid family, which plays an essential role in photosynthesis and photoprotection in nature. In the human body, lutein, together with its isomer zeaxanthin and its metabolite meso-zeaxanthin, accumulates in the macula of the eye retina, which is responsible for central, high-resolution, and color vision. As a bioactive phytochemical, lutein has essential physiological functions, providing photoprotection against damaging blue light, along with the neutralization of oxidants and the preservation of the structural and functional integrity of cellular membranes. As a potent antioxidant and anti-inflammatory agent, lutein unfortunately has a low bioavailability because of its lipophilicity and a low stability as a result of its conjugated double bonds. In order to enhance lutein stability and bioavailability and achieve its controlled delivery to a target, nanoscale delivery systems, which have great potential for the delivery of bioactive compounds, are starting to be employed. The current review highlights the advantages and innovations associated with incorporating lutein within promising nanoscale delivery systems, such as liposomes, nanoemulsions, polymer nanoparticles, and polymer–lipid hybrid nanoparticles, as well as their unique physiochemical properties.
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Irigoytia MB, Irigoytia K, Sosa N, de Escalada Pla M, Genevois C. Blueberry by-product as a novel food ingredient: physicochemical characterization and study of its application in a bakery product. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:4551-4560. [PMID: 35137425 DOI: 10.1002/jsfa.11812] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/08/2021] [Revised: 02/03/2022] [Accepted: 02/08/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Industrial blueberry juice processing results in a significant amount of by-product, the so called pomace, which could represent a nutritionally valuable source of fibre and bioactive compounds to enhance either technological or nutritional characteristics of foods. The aim of this study was to obtain novel ingredients based on blueberry by-product, applying different drying methods: convective (CD), freeze drying (FD) and vacuum drying (VD). The powders were physicochemically, functionally and nutritionally characterized. Finally, its application to formulate muffins in replacing 10-20-30% of wheat flour was studied to evaluate the effect on textural, colour and sensorial characteristics. RESULTS CD reduced the hydration and functional properties when compared to FD and VD. The powders were characterized by a high content of dietary fibre (273 ± 5 g kg-1 ) and good retention and bioaccessibility of antioxidant compounds (39-85% range). The powder addition to formulate muffin decreased lightness and chromaticity, without differences due to the drying process. The texture parameters were reduced with 10% of ingredient addition; meanwhile, 20-30% showed similar values to the muffin control. Sensorial evaluation presented good overall acceptability (>6 ± 2 on a 9-point hedonic scale) and some specific attributes showed a significant drop in overall acceptability, recommending its optimization according to penalty analysis. CONCLUSION These results suggest that functional ingredients rich in fibre and bioactive compounds may be obtained from an industrial by-product, giving added value and avoiding or reducing their loss; this could also be a promising vehicle to incorporate dietary fibre and bioactive compounds into bakery goods. © 2022 Society of Chemical Industry.
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Affiliation(s)
| | - Karen Irigoytia
- Instituto de Ciencia y Tecnología de Alimentos Entre Ríos (ICTAER), CONICET, Facultad de Bromatología, Universidad Nacional de Entre Ríos (UNER), Gualeguaychú, Argentina
- CONICET - Universidad de Buenos Aires (UBA), Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), CABA, Buenos Aires, Argentina
| | - Natalia Sosa
- Facultad de Bromatología, UNER, Gualeguaychú, Argentina
- Instituto de Ciencia y Tecnología de Alimentos Entre Ríos (ICTAER), CONICET, Facultad de Bromatología, Universidad Nacional de Entre Ríos (UNER), Gualeguaychú, Argentina
| | - Marina de Escalada Pla
- CONICET - Universidad de Buenos Aires (UBA), Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), CABA, Buenos Aires, Argentina
| | - Carolina Genevois
- Facultad de Bromatología, UNER, Gualeguaychú, Argentina
- Instituto de Ciencia y Tecnología de Alimentos Entre Ríos (ICTAER), CONICET, Facultad de Bromatología, Universidad Nacional de Entre Ríos (UNER), Gualeguaychú, Argentina
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41
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Wu J, Ma K, Li H, Zhang Y, Wang X, Abbas N, Yin C, Zhang Y. Stability assessment of lutein under the existence of different phenolic acids. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113700] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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42
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Li F, Cao J, Wang Z, Liao X, Hu X, Zhang Y. Dual aggregation in ground state and ground-excited state induced by high concentrations contributes to chlorophyll stability. Food Chem 2022; 383:132447. [PMID: 35182875 DOI: 10.1016/j.foodchem.2022.132447] [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: 09/21/2021] [Revised: 01/07/2022] [Accepted: 02/10/2022] [Indexed: 11/16/2022]
Abstract
Chlorophyll (Chl) has great application potential in food colouring and nutritional supplementation. Since Chl is easily degraded, stability protection is vital to its application. Herein, a dual aggregation mechanism induced by high concentrations to improve Chl stability was proposed. As a result, the Chl retention at high concentrations increased to 323.92% of that at low concentrations. To explain aggregation, the Chl dimer was observed by atomic force microscopy, and a stable structural model of the Chl a "sandwich" dimer was established. It was proven that Chl dimer stability was dominated by van der Waals (vdW) interactions, while monomer orientation during aggregation was dominated by electrostatic interactions. Charge transfer (CT) was also shown to be a key interaction in the dimer. Excitation at 393 nm was first proposed for CT identification. This research hopes to provide new ideas for the design of food ingredients in human health promotion.
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Affiliation(s)
- Fangwei Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China; National Engineering Research Center for Fruit and Vegetable Processing, Ministry of Science and Technology, Beijing 100083, People's Republic of China
| | - Jiarui Cao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China; National Engineering Research Center for Fruit and Vegetable Processing, Ministry of Science and Technology, Beijing 100083, People's Republic of China
| | - Zhenhao Wang
- College of Chemical Engineering, Beijing University of Chemical Technology, Beijing 100029, People's Republic of China
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China; National Engineering Research Center for Fruit and Vegetable Processing, Ministry of Science and Technology, Beijing 100083, People's Republic of China
| | - Xiaosong Hu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China; National Engineering Research Center for Fruit and Vegetable Processing, Ministry of Science and Technology, Beijing 100083, People's Republic of China
| | - Yan Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China; National Engineering Research Center for Fruit and Vegetable Processing, Ministry of Science and Technology, Beijing 100083, People's Republic of China.
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43
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Rosales TKO, Fabi JP. Nanoencapsulated anthocyanin as a functional ingredient: Technological application and future perspectives. Colloids Surf B Biointerfaces 2022; 218:112707. [PMID: 35907354 DOI: 10.1016/j.colsurfb.2022.112707] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Revised: 07/08/2022] [Accepted: 07/14/2022] [Indexed: 12/30/2022]
Abstract
Anthocyanins are an important group of phenolic compounds responsible for pigmentation in several plants, and regular consumption is associated with a reduced risk of several diseases. However, the application of anthocyanins in foods represents a challenge due to molecular instability. The encapsulation of anthocyanins in nanostructures is a viable way to protect from the factors responsible for degradation and enable the industrial application of these compounds. Nanoencapsulation is a set of techniques in which the bioactive molecules are covered by resistant biomaterials that protect them from chemical and biological factors during processing and storage. This review comprehensively summarizes the existing knowledge about the structure of anthocyanins and molecular stability, with a critical analysis of anthocyanins' nanoencapsulation, the main encapsulating materials (polysaccharides, proteins, and lipids), and techniques used in the formation of nanocarriers to protect anthocyanins. Some studies point to the effectiveness of nanostructures in maintaining anthocyanin stability and antioxidant activity. The main advantages of the application of nanoencapsulated anthocyanins in foods are the increase in the nutritional value of the food, the addition of color, the increase in food storage, and the possible increase in bioavailability after oral ingestion. Nanoencapsulation improves stability for anthocyanin, thus demonstrating the potential to be included in foods or used as dietary supplements, and current limitations, challenges, and future directions of anthocyanins' have also been discussed.
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Affiliation(s)
- Thiécla Katiane Osvaldt Rosales
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, SP, Brazil
| | - João Paulo Fabi
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, SP, Brazil; Food Research Center (FoRC), São Paulo, SP, Brazil; Food and Nutrition Research Center (NAPAN), University of São Paulo, São Paulo, SP, Brazil.
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44
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Emerging Approach for Fish Freshness Evaluation: Principle, Application and Challenges. Foods 2022; 11:foods11131897. [PMID: 35804712 PMCID: PMC9265959 DOI: 10.3390/foods11131897] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2022] [Revised: 06/23/2022] [Accepted: 06/24/2022] [Indexed: 02/06/2023] Open
Abstract
Affected by micro-organisms and endogenous enzymes, fish are highly perishable during storage, processing and transportation. Efficient evaluation of fish freshness to ensure consumer safety and reduce raw material losses has received an increasing amount of attention. Several of the conventional freshness assessment techniques have plenty of shortcomings, such as being destructive, time-consuming and laborious. Recently, various sensors and spectroscopic techniques have shown great potential due to rapid analysis, low sample preparation and cost-effectiveness, and some methods are especially non-destructive and suitable for online or large-scale operations. Non-destructive techniques typically respond to characteristic substances produced by fish during spoilage without destroying the sample. In this review, we summarize, in detail, the principles and applications of emerging approaches for assessing fish freshness including visual indicators derived from intelligent packaging, active sensors, nuclear magnetic resonance (NMR) and optical spectroscopic techniques. Recent developments in emerging technologies have demonstrated their advantages in detecting fish freshness, but some challenges remain in popularization, optimizing sensor selectivity and sensitivity, and the development of algorithms and chemometrics in spectroscopic techniques.
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45
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Steven R, Humaira Z, Natanael Y, Dwivany FM, Trinugroho JP, Dwijayanti A, Kristianti T, Tallei TE, Emran TB, Jeon H, Alhumaydhi FA, Radjasa OK, Kim B. Marine Microbial-Derived Resource Exploration: Uncovering the Hidden Potential of Marine Carotenoids. Mar Drugs 2022; 20:352. [PMID: 35736155 PMCID: PMC9229179 DOI: 10.3390/md20060352] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 05/13/2022] [Accepted: 05/18/2022] [Indexed: 12/04/2022] Open
Abstract
Microbes in marine ecosystems are known to produce secondary metabolites. One of which are carotenoids, which have numerous industrial applications, hence their demand will continue to grow. This review highlights the recent research on natural carotenoids produced by marine microorganisms. We discuss the most recent screening approaches for discovering carotenoids, using in vitro methods such as culture-dependent and culture-independent screening, as well as in silico methods, using secondary metabolite Biosynthetic Gene Clusters (smBGCs), which involves the use of various rule-based and machine-learning-based bioinformatics tools. Following that, various carotenoids are addressed, along with their biological activities and metabolic processes involved in carotenoids biosynthesis. Finally, we cover the application of carotenoids in health and pharmaceutical industries, current carotenoids production system, and potential use of synthetic biology in carotenoids production.
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Affiliation(s)
- Ray Steven
- Institut Teknologi Bandung, School of Life Sciences and Technology, Bandung 40132, Indonesia; (R.S.); (Z.H.); (Y.N.)
| | - Zalfa Humaira
- Institut Teknologi Bandung, School of Life Sciences and Technology, Bandung 40132, Indonesia; (R.S.); (Z.H.); (Y.N.)
| | - Yosua Natanael
- Institut Teknologi Bandung, School of Life Sciences and Technology, Bandung 40132, Indonesia; (R.S.); (Z.H.); (Y.N.)
| | - Fenny M. Dwivany
- Institut Teknologi Bandung, School of Life Sciences and Technology, Bandung 40132, Indonesia; (R.S.); (Z.H.); (Y.N.)
| | - Joko P. Trinugroho
- Department of Life Sciences, Imperial College London, South Kensington Campus, London SW72AZ, UK;
| | - Ari Dwijayanti
- CNRS@CREATE Ltd., 1 Create Way, #08-01 Create Tower, Singapore 138602, Singapore;
| | | | - Trina Ekawati Tallei
- Department of Biology, Faculty of Mathematics and Natural Sciences, Sam Ratulangi University, Manado 95115, Indonesia;
| | - Talha Bin Emran
- Department of Pharmacy, BGC Trust University Bangladesh, Chittagong 4381, Bangladesh;
- Department of Pharmacy, Faculty of Allied Health Sciences, Daffodil International University, Dhaka 1207, Bangladesh
| | - Heewon Jeon
- Department of Pathology, College of Korean Medicine, Kyung Hee University, 1-5 Hoegidong, Seoul 02447, Korea;
| | - Fahad A. Alhumaydhi
- Department of Medical Laboratories, College of Applied Medical Sciences, Qassim University, Buraydah 52571, Saudi Arabia;
| | - Ocky Karna Radjasa
- Oceanography Research Center, The Earth Sciences and Maritime Research Organization, National Research and Innovation Agency, North Jakarta 14430, Indonesia
| | - Bonglee Kim
- Department of Pathology, College of Korean Medicine, Kyung Hee University, 1-5 Hoegidong, Seoul 02447, Korea;
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46
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Guo L, Qiu H, Zhou Y, Du J, Kan H. Composition Analysis and Antioxidant Activity of Purified
Boletus auripes
Pigment Using Macroporous resin. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16702] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Lei Guo
- Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education Southwest Forestry University Kunming 650224 P. R. China
- School of Life Science Southwest Forestry University Kunming, 650224 P. R. China
| | - Huiting Qiu
- School of Life Science Southwest Forestry University Kunming, 650224 P. R. China
| | - Yu Zhou
- School of Life Science Southwest Forestry University Kunming, 650224 P. R. China
| | - Jiamin Du
- School of Life Science Southwest Forestry University Kunming, 650224 P. R. China
| | - Huan Kan
- Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education Southwest Forestry University Kunming 650224 P. R. China
- School of Life Science Southwest Forestry University Kunming, 650224 P. R. China
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47
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Food Additives from Fruit and Vegetable By-Products and Bio-Residues: A Comprehensive Review Focused on Sustainability. SUSTAINABILITY 2022. [DOI: 10.3390/su14095212] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Food waste is one of the fundamental issues when it comes to environmental impacts, and this type of waste results in the food’s loss itself, but also that of water, energy, fertilizers, and other resources used for its production. Many vegetable parts are removed from the final product before reaching retail (peels, roots, and seeds), and these raw materials are rich sources of highly valuable molecules such as phytochemicals, minerals, vitamins, and other compounds with health benefits (prevention of several diseases, improvement of the immune system, regulating gastrointestinal transit, and others). Therefore, substantial efforts have been made to find technological solutions to avoid food waste, namely through its reuse in the food chain, thus promoting the circular economy and sustainability. This review focuses on the biggest wastes generated by the food industry, the most common destinations, and case studies applying these by-products or biowaste in the food industry.
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48
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Karimi-Maleh H, Beitollahi H, Senthil Kumar P, Tajik S, Jahani PM, Karimi F, Karaman C, Vasseghian Y, Baghayeri M, Rouhi J, Show PL, Rajendran S, Fu L, Zare N. Recent advances in carbon nanomaterials-based electrochemical sensors for food azo dyes detection. Food Chem Toxicol 2022; 164:112961. [PMID: 35395340 DOI: 10.1016/j.fct.2022.112961] [Citation(s) in RCA: 142] [Impact Index Per Article: 71.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2022] [Revised: 03/17/2022] [Accepted: 03/22/2022] [Indexed: 01/24/2023]
Abstract
Azo dyes as widely applied food colorants are popular for their stability and affordability. On the other hand, many of these dyes can have harmful impacts on living organs, which underscores the need to control the content of this group of dyes in food. Among the various analytical approaches for detecting the azo dyes, special attention has been paid to electro-analytical techniques for reasons such as admirable sensitivity, excellent selectivity, reproducibility, miniaturization, green nature, low cost, less time to prepare and detect of specimens and the ability to modify the electrode. Satisfactory results have been obtained so far for carbon-based nanomaterials in the fabrication of electrochemical sensing systems in detecting the levels of these materials in various specimens. The purpose of this review article is to investigate carbon nanomaterial-supported techniques for electrochemical sensing systems on the analysis of azo dyes in food samples in terms of carbon nanomaterials used, like carbon nanotubes (CNT) and grapheme (Gr).
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Affiliation(s)
- Hassan Karimi-Maleh
- School of Resources and Environment, University of Electronic Science and Technology of China, P.O. Box 611731, Xiyuan Ave, Chengdu, PR China; Department of Chemical Engineering, Quchan University of Technology, Quchan, 9477177870, Iran.
| | - Hadi Beitollahi
- Environment Department, Institute of Science and High Technology and Environmental Sciences, Graduate University of Advanced Technology, Kerman, Iran.
| | - P Senthil Kumar
- Department of Chemical Engineering, Sri Sivasubramaniya Nadar College of Engineering, Kalavakkam, Chennai, 603110, India.
| | - Somayeh Tajik
- Research Center of Tropical and Infectious Diseases, Kerman University of Medical Sciences, Kerman, Iran
| | | | - Fatemeh Karimi
- Department of Chemical Engineering, Quchan University of Technology, Quchan, 9477177870, Iran.
| | - Ceren Karaman
- Department of Electricity and Energy, Akdeniz University, Antalya, 07070, Turkey
| | - Yasser Vasseghian
- Department of Chemistry, Soongsil University, Seoul, 06978, South Korea
| | - Mehdi Baghayeri
- Department of Chemistry, Faculty of Science, Hakim Sabzevari University, P.O. Box 397, Sabzevar, Iran
| | - Jalal Rouhi
- Faculty of Physics, University of Tabriz, Tabriz, 51566, Iran
| | - Pau-Loke Show
- Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Jalan Broga, Semenyih, 43500, Selangor Darul Ehsan, Malaysia
| | - Saravanan Rajendran
- Faculty of Engineering, Department of Mechanical Engineering, University of Tarapaca, 1775, Arica, Chile
| | - Li Fu
- College of Materials and Environmental Engineering, Hangzhou Dianzi University, Hangzhou, 310018, PR China
| | - Najmeh Zare
- Department of Chemical Engineering, Quchan University of Technology, Quchan, 9477177870, Iran
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49
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Benucci I, Lombardelli C, Mazzocchi C, Esti M. Natural colorants from vegetable food waste: Recovery, regulatory aspects, and stability—A review. Compr Rev Food Sci Food Saf 2022; 21:2715-2737. [DOI: 10.1111/1541-4337.12951] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2021] [Revised: 02/24/2022] [Accepted: 03/07/2022] [Indexed: 11/26/2022]
Affiliation(s)
- Ilaria Benucci
- Department of Agriculture and Forestry Science (DAFNE) Tuscia University Viterbo Italy
| | - Claudio Lombardelli
- Department of Agriculture and Forestry Science (DAFNE) Tuscia University Viterbo Italy
| | - Caterina Mazzocchi
- Department of Agriculture and Forestry Science (DAFNE) Tuscia University Viterbo Italy
| | - Marco Esti
- Department of Agriculture and Forestry Science (DAFNE) Tuscia University Viterbo Italy
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50
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Zhou J, Wang M, Carrillo C, Hassoun A, Collado MC, Barba FJ. Application of omics in food color. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100848] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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