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Acharya K, Shaw S, Bhattacharya SP, Biswas S, Bhandary S, Bhattacharya A. Pigments from pathogenic bacteria: a comprehensive update on recent advances. World J Microbiol Biotechnol 2024; 40:270. [PMID: 39030429 DOI: 10.1007/s11274-024-04076-x] [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: 04/13/2024] [Accepted: 07/08/2024] [Indexed: 07/21/2024]
Abstract
Bacterial pigments stand out as exceptional natural bioactive compounds with versatile functionalities. The pigments represent molecules from distinct chemical categories including terpenes, terpenoids, carotenoids, pyridine, pyrrole, indole, and phenazines, which are synthesized by diverse groups of bacteria. Their spectrum of physiological activities encompasses bioactive potentials that often confer fitness advantages to facilitate the survival of bacteria amid challenging environmental conditions. A large proportion of such pigments are produced by bacterial pathogens mostly as secondary metabolites. Their multifaceted properties augment potential applications in biomedical, food, pharmaceutical, textile, paint industries, bioremediation, and in biosensor development. Apart from possessing a less detrimental impact on health with environmentally beneficial attributes, tractable and scalable production strategies render bacterial pigments a sustainable option for novel biotechnological exploration for untapped discoveries. The review offers a comprehensive account of physiological role of pigments from bacterial pathogens, production strategies, and potential applications in various biomedical and biotechnological fields. Alongside, the prospect of combining bacterial pigment research with cutting-edge approaches like nanotechnology has been discussed to highlight future endeavours.
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Affiliation(s)
- Kusumita Acharya
- AMR-Research Laboratory, Department of Biological Sciences, Adamas University, Barasat-Barrackpore Rd, Kolkata, 700126, India
| | - Swarna Shaw
- AMR-Research Laboratory, Department of Biological Sciences, Adamas University, Barasat-Barrackpore Rd, Kolkata, 700126, India
| | | | - Shatarupa Biswas
- AMR-Research Laboratory, Department of Biological Sciences, Adamas University, Barasat-Barrackpore Rd, Kolkata, 700126, India
| | - Suman Bhandary
- AMR-Research Laboratory, Department of Biological Sciences, Adamas University, Barasat-Barrackpore Rd, Kolkata, 700126, India.
| | - Arijit Bhattacharya
- AMR-Research Laboratory, Department of Biological Sciences, Adamas University, Barasat-Barrackpore Rd, Kolkata, 700126, India.
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2
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Xu X, Tang Q, Gao Y, Chen S, Yu Y, Qian H, McClements DJ, Cao C, Yuan B. Recent developments in the fabrication of food microparticles and nanoparticles using microfluidic systems. Crit Rev Food Sci Nutr 2024:1-15. [PMID: 38520155 DOI: 10.1080/10408398.2024.2329967] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/25/2024]
Abstract
Microfluidics is revolutionizing the production of microparticles and nanoparticles, offering precise control over dimensions and internal structure. This technology facilitates the creation of colloidal delivery systems capable of encapsulating and releasing nutraceuticals. Nutraceuticals, often derived from food-grade ingredients, can be used for developing functional foods. This review focuses on the principles and applications of microfluidic systems in crafting colloidal delivery systems for nutraceuticals. It explores the foundational principles behind the development of microfluidic devices for nutraceutical encapsulation and delivery. Additionally, it examines the prospects and challenges with using microfluidics for functional food development. Microfluidic systems can be employed to form emulsions, liposomes, microgels and microspheres, by manipulating minute volumes of fluids flowing within microchannels. This versatility can enhance the dispersibility, stability, and bioavailability of nutraceuticals. However, challenges as scaling up production, fabrication complexity, and microchannel clogging hinder the widespread application of microfluidic technologies. In conclusion, this review highlights the potential role of microfluidics in design and fabrication of nutraceutical delivery systems. At present, this technology is most suitable for exploring the role of specific delivery system features (such as particle size, composition and morphology) on the stability and bioavailability of nutraceuticals, rather than for large-scale production of nutraceutical delivery systems.
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Affiliation(s)
- Xiao Xu
- School of Life Science, Shaoxing University, Shaoxing, Zhejiang, China
| | - Qi Tang
- School of Life Science, Shaoxing University, Shaoxing, Zhejiang, China
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, Jiangsu, China
| | - Yating Gao
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, Jiangsu, China
| | - Shaoqin Chen
- School of Life Science, Shaoxing University, Shaoxing, Zhejiang, China
| | - Yingying Yu
- School of Life Science, Shaoxing University, Shaoxing, Zhejiang, China
| | - Hongliang Qian
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, Jiangsu, China
| | | | - Chongjiang Cao
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, Jiangsu, China
| | - Biao Yuan
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, Jiangsu, China
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3
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Su C, De Meulenaer B, Van der Meeren P. Analytics and applications of polyglycerol polyricinoleate (PGPR)-Current research progress. Compr Rev Food Sci Food Saf 2023; 22:4282-4301. [PMID: 37583303 DOI: 10.1111/1541-4337.13223] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2023] [Revised: 06/24/2023] [Accepted: 07/20/2023] [Indexed: 08/17/2023]
Abstract
Polyglycerol polyricinoleate (PGPR) is a synthetic food additive containing a complex mixture of various esters. In recent years, there has been a growing trend to use PGPR-stabilized water-in-oil (W/O) emulsions to replace fat in order to produce low-calorie food products. In this respect, it is essential to comprehensively characterize the PGPR molecular species composition, which might enable to reduce its required amount in emulsions and foods based on a better understanding of the structure-activity relationship. This review presents the recent research progress on the characterization and quantitative analysis of PGPR. The influencing factors of the emulsifying ability of PGPR in W/O emulsions are further illustrated to provide new insights on the total or partial replacement of PGPR. Moreover, the latest progress on applications of PGPR in food products is described. Current studies have revealed the complex structure of PGPR. Besides, recent research has focused on the quantitative determination of the composition of PGPR and the quantification of the PGPR concentration in foods. However, research on the quantitative determination of the (poly)glycerol composition of PGPR and of the individual molecular species present in PGPR is still limited. Some natural water- or oil-soluble surfactants (e.g., proteins or lecithin) have been proven to enable the partial replacement of PGPR in W/O emulsions. Additionally, water-dispersible phytosterol particles and lecithin have been successfully used as a substitute of PGPR to create stable W/O emulsions.
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Affiliation(s)
- Chunxia Su
- Particle and Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
- nutriFOODchem, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Bruno De Meulenaer
- nutriFOODchem, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
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4
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Bahriye G, Dadashi S, Dehghannya J, Ghaffari H. Influence of processing temperature on production of red beetroot powder as a natural red colorant using foam-mat drying: Experimental and modeling study. Food Sci Nutr 2023; 11:6955-6973. [PMID: 37970407 PMCID: PMC10630850 DOI: 10.1002/fsn3.3621] [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: 04/06/2023] [Revised: 07/29/2023] [Accepted: 08/03/2023] [Indexed: 11/17/2023] Open
Abstract
With high medicinal and nutritional value, red beetroot powder is utilized as a natural pigment and functional additive in various food industries. In this investigation, red beetroot powder was produced using foam-mat drying, and the effect of drying temperature on quality attributes was evaluated. Computer simulation was also performed to assess the impact of temperature on uniformity of moisture loss and temperature during drying. Temperature variations did not exert a significant impact on water solubility and total color difference of the powders. Images obtained from field emission scanning electron microscopy illustrated that with increasing temperature, wrinkling, cracking, and roughness of the powder particles reduced because of the formation of smooth and hard crusts on the particles' surface. Predicted moisture content values were in good agreement with measured data. The results of this study could be used to optimize foam-mat drying of red beetroot to produce functional powders with suitable physicochemical and microstructural characteristics.
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Affiliation(s)
- Golnaz Bahriye
- Department of Food Science and TechnologyUniversity of TabrizTabrizIran
| | - Saeed Dadashi
- Department of Food Science and TechnologyUniversity of TabrizTabrizIran
| | - Jalal Dehghannya
- Department of Food Science and TechnologyUniversity of TabrizTabrizIran
| | - Hossein Ghaffari
- Department of Biosystems EngineeringUniversity of TabrizTabrizIran
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Bianchi JRDO, de la Torre LG, Costa ALR. Droplet-Based Microfluidics as a Platform to Design Food-Grade Delivery Systems Based on the Entrapped Compound Type. Foods 2023; 12:3385. [PMID: 37761094 PMCID: PMC10527709 DOI: 10.3390/foods12183385] [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: 08/21/2023] [Revised: 09/06/2023] [Accepted: 09/07/2023] [Indexed: 09/29/2023] Open
Abstract
Microfluidic technology has emerged as a powerful tool for several applications, including chemistry, physics, biology, and engineering. Due to the laminar regime, droplet-based microfluidics enable the development of diverse delivery systems based on food-grade emulsions, such as multiple emulsions, microgels, microcapsules, solid lipid microparticles, and giant liposomes. Additionally, by precisely manipulating fluids on the low-energy-demand micrometer scale, it becomes possible to control the size, shape, and dispersity of generated droplets, which makes microfluidic emulsification an excellent approach for tailoring delivery system properties based on the nature of the entrapped compounds. Thus, this review points out the most current advances in droplet-based microfluidic processes, which successfully use food-grade emulsions to develop simple and complex delivery systems. In this context, we summarized the principles of droplet-based microfluidics, introducing the most common microdevice geometries, the materials used in the manufacture, and the forces involved in the different droplet-generation processes into the microchannels. Subsequently, the encapsulated compound type, classified as lipophilic or hydrophilic functional compounds, was used as a starting point to present current advances in delivery systems using food-grade emulsions and their assembly using microfluidic technologies. Finally, we discuss the limitations and perspectives of scale-up in droplet-based microfluidic approaches, including the challenges that have limited the transition of microfluidic processes from the lab-scale to the industrial-scale.
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Affiliation(s)
- Jhonatan Rafael de Oliveira Bianchi
- Department of Materials and Bioprocess Engineering, School of Chemical Engineering, University of Campinas, Av. Albert Einstein, 500, Campinas 13083-852, Brazil; (J.R.d.O.B.); (L.G.d.l.T.)
| | - Lucimara Gaziola de la Torre
- Department of Materials and Bioprocess Engineering, School of Chemical Engineering, University of Campinas, Av. Albert Einstein, 500, Campinas 13083-852, Brazil; (J.R.d.O.B.); (L.G.d.l.T.)
| | - Ana Leticia Rodrigues Costa
- Department of Materials and Bioprocess Engineering, School of Chemical Engineering, University of Campinas, Av. Albert Einstein, 500, Campinas 13083-852, Brazil; (J.R.d.O.B.); (L.G.d.l.T.)
- Institute of Exact and Technological Sciences, Federal University of Viçosa (UFV), Campus Florestal, Florestal 35690-000, Brazil
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6
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de Deus C, Eduardo de Souza Brener C, Marques da Silva T, Somacal S, Queiroz Zepka L, Jacob Lopes E, de Bona da Silva C, Teixeira Barcia M, Lozano Sanchez J, Ragagnin de Menezes C. Co-encapsulation of Lactobacillus plantarum and bioactive compounds extracted from red beet stem (Beta vulgaris L.) by spray dryer. Food Res Int 2023; 167:112607. [PMID: 37087225 DOI: 10.1016/j.foodres.2023.112607] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2022] [Revised: 02/10/2023] [Accepted: 02/14/2023] [Indexed: 02/21/2023]
Abstract
Probiotic bacteria and bioactive compounds obtained from plant origin stand out as ingredients with the potential to increase the healthiness of functional foods, as there is currently a recurrent search for them. Probiotics and bioactive compounds are sensitive to intrinsic and extrinsic factors in the processing and packaging of the finished product. In this sense, the present study aims to evaluate the co-encapsulation by spray dryer (inlet air temperature 120 °C, air flow 40 L / min, pressure of 0.6 MPa and 1.5 mm nozzle diameter) of probiotic bacteria (L.plantarum) and compounds extracted from red beet stems (betalains) in order to verify the interaction between both and achieve better viability and resistance of the encapsulated material. When studying the co-encapsulation of L.plantarum and betalains extracted from beet stems, an unexpected influence was observed with a decrease in probiotic viability in the highest concentration of extract (100 %), on the other hand, the concentration of 50 % was the best enabled and maintained the survival of L.plantarum in conditions of 25 °C (63.06 %), 8 °C (88.80 %) and -18 °C (89.28 %). The viability of the betalains and the probiotic was better preserved in storage at 8 and -18 °C, where the encapsulated stability for 120 days was successfully achieved. Thus, the polyfunctional formulation developed in this study proved to be promising, as it expands the possibilities of application and development of new foods.
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7
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Complexation of anthocyanins, betalains and carotenoids with biopolymers: An approach to complexation techniques and evaluation of binding parameters. Food Res Int 2023; 163:112277. [PMID: 36596187 DOI: 10.1016/j.foodres.2022.112277] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Revised: 11/22/2022] [Accepted: 11/27/2022] [Indexed: 12/05/2022]
Abstract
Natural pigments are bioactive compounds that can present health-promoting bioactivities in the human body. Due to their strong coloring properties, these compounds have been widely used as color additives as an alternative to artificial colorants. However, since these pigments are unstable under certain conditions, such as the presence of light, oxygen, and heat, the use of complexation and encapsulation techniques with biopolymers is in demand. Moreover, some functional properties can be achieved by using natural pigments-biopolymers complexes in food matrices. The complexation and encapsulation of natural pigments with biopolymers consist of forming a complex with the aim to make these compounds less susceptible to oxidative and degrading agents, and can also be used to improve their solubility in different media. This review aims to discuss different techniques that have been used over the last years to create natural pigment-biopolymers complexes, as well as the recent advances, limitations, effects, and possible applications of these complexes in foods. Moreover, the understanding of thermodynamic parameters between natural pigments and biopolymers is very important regarding the complex formation and their use in food systems. In this sense, thermodynamic techniques that can be used to determine binding parameters between natural pigments and potential wall materials, as well as their applications, advantages, and limitations are presented in this work. Several studies have shown an improvement in many aspects regarding the use of these complexes, including increased thermal and storage stability. Nonetheless, data regarding the biological effects on the human body and the sensory acceptance of natural pigments-biopolymers complexes in food systems are scarce in the literature.
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Wang H, Ouyang Z, Cheng Y, Zhu J, Yang Y, Ma L, Zhang Y. Structure maintainability of safflomin/betanin incorporated gelatin-chitooligosaccharide complexes based high internal phase emulsions and its combinational 3D printing. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108393] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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9
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Microencapsulation of betanin by complex coacervation of carboxymethylcellulose and amaranth protein isolate for application in edible gelatin films. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107956] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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10
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Xu J, Lai H, You L, Zhao Z. Improvement of the stability and anti-AGEs ability of betanin through its encapsulation by chitosan-TPP coated quaternary ammonium-functionalized mesoporous silica nanoparticles. Int J Biol Macromol 2022; 222:1388-1399. [DOI: 10.1016/j.ijbiomac.2022.09.239] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 09/24/2022] [Accepted: 09/26/2022] [Indexed: 11/05/2022]
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Altay Ö, Köprüalan Ö, İlter I, Koç M, Ertekin FK, Jafari SM. Spray drying encapsulation of essential oils; process efficiency, formulation strategies, and applications. Crit Rev Food Sci Nutr 2022; 64:1139-1157. [PMID: 36004620 DOI: 10.1080/10408398.2022.2113364] [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
Essential oils (EOs) have many beneficial qualities, including antimicrobial, antioxidant, antiviral, and antifungal activities, along with good aroma, which have played a significant role in pharmaceutical, textile, and food industries. However, their high volatility and sensibility to external factors, as well as susceptibility to deterioration caused by environmental and storage conditions, or even common processing, and consequently limited water solubility, makes it difficult to incorporate them into aqueous food matrices and limits their industrial application. Spray-drying encapsulation has been proposed as a solution and a challenging research field to retard oil oxidation, extend EO's shelf life, improve their physicochemical stability, achieve controlled release, suggest novel uses, and therefore boost their added value. The objective of this review is to discuss various used wall materials, infeed emulsion properties, the main formulation and process variables affecting the physicochemical properties and release characteristics of the EOs-loaded particles obtained by spray-drying, the stability of EOs during storage, and the applications of encapsulated EOs powders in foods and nutrition, pharmaceuticals, and textile industries. The current review also summarizes recent advances in spray drying approaches for improving encapsulation efficiency, flavor retention, controlled release, and applicability of encapsulated EOs, thereby expanding their use and functionalities.
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Affiliation(s)
- Özgül Altay
- Department of Food Engineering, Faculty of Engineering, Ege University, İzmir, Türkiye
| | - Özgün Köprüalan
- Department of Food Engineering, Faculty of Engineering, Ege University, İzmir, Türkiye
| | - Işıl İlter
- Department of Food Engineering, Faculty of Engineering, Ege University, İzmir, Türkiye
- Department of Food Engineering, Faculty of Engineering, Manisa Celal Bayar University, Manisa, Türkiye
| | - Mehmet Koç
- Department of Food Engineering, Faculty of Engineering, Aydın Adnan Menderes University, Aydın, Türkiye
| | - Figen Kaymak Ertekin
- Department of Food Engineering, Faculty of Engineering, Ege University, İzmir, Türkiye
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
- Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Nutrition and Bromatology Group, Ourense, Spain
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
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Thiruvengadam M, Chung IM, Samynathan R, Chandar SRH, Venkidasamy B, Sarkar T, Rebezov M, Gorelik O, Shariati MA, Simal-Gandara J. A comprehensive review of beetroot ( Beta vulgaris L.) bioactive components in the food and pharmaceutical industries. Crit Rev Food Sci Nutr 2022; 64:708-739. [PMID: 35972148 DOI: 10.1080/10408398.2022.2108367] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
Beetroot is rich in various bioactive phytochemicals, which are beneficial for human health and exert protective effects against several disease conditions like cancer, atherosclerosis, etc. Beetroot has various therapeutic applications, including antioxidant, antibacterial, antiviral, and analgesic functions. Besides the pharmacological effects, food industries are trying to preserve beetroots or their phytochemicals using various food preservation methods, including drying and freezing, to preserve their antioxidant capacity. Beetroot is a functional food due to valuable active components such as minerals, amino acids, phenolic acid, flavonoid, betaxanthin, and betacyanin. Due to its stability, nontoxic and non-carcinogenic and nonpoisonous capabilities, beetroot has been used as an additive or preservative in food processing. Beetroot and its bioactive compounds are well reported to possess antioxidant, anti-inflammatory, antiapoptotic, antimicrobial, antiviral, etc. In this review, we provided updated details on (i) food processing, preservation and colorant methods using beetroot and its phytochemicals, (ii) synthesis and development of several nanoparticles using beetroot and its bioactive compounds against various diseases, (iii) the role of beetroot and its phytochemicals under disease conditions with molecular mechanisms. We have also discussed the role of other phytochemicals in beetroot and their health benefits. Recent technologies in food processing are also updated. We also addressed on molecular docking-assisted biological activity and screening for bioactive chemicals. Additionally, the role of betalain from different sources and its therapeutic effects have been listed. To the best of our knowledge, little or no work has been carried out on the impact of beetroot and its nanoformulation strategies for phytocompounds on antimicrobial, antiviral effects, etc. Moreover, epigenetic alterations caused by phytocompounds of beetroot under several diseases were not reported much. Thus, extensive research must be carried out to understand the molecular effects of beetroot in the near future.
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Affiliation(s)
- Muthu Thiruvengadam
- Department of Crop Science, College of Sanghuh Life Science, Konkuk University, Seoul, Republic of Korea
| | - Ill-Min Chung
- Department of Crop Science, College of Sanghuh Life Science, Konkuk University, Seoul, Republic of Korea
| | | | | | - Baskar Venkidasamy
- Department of Oral and Maxillofacial Surgery, Saveetha Dental College and Hospitals, Chennai, Tamil Nadu, India
| | - Tanmay Sarkar
- Department of Food Processing Technology, Malda Polytechnic, West Bengal State Council of Technical Education, Government of West Bengal, Malda, India
| | - Maksim Rebezov
- Department of Scientific Advisers, V. M. Gorbatov Federal Research Center for Food Systems, Moscow, Russian Federation
- Department of Scientific Research, K.G. Razumovsky Moscow State University of Technologies and management (The First Cossack University), Moscow, Russia Federation
| | - Olga Gorelik
- Faculty of Biotechnology and Food Engineering, Ural State Agrarian University, Yekaterinburg, Russian Federation
- Ural Federal Agrarian Research Center of the Ural Branch, Russian Academy of Sciences, Yekaterinburg, Russian Federation
| | - Mohammad Ali Shariati
- Department of Scientific Research, K.G. Razumovsky Moscow State University of Technologies and management (The First Cossack University), Moscow, Russia Federation
| | - Jesus Simal-Gandara
- Universidade de Vigo, Nutrition and Bromatology Group, Analytical Chemistry and Food Science Department, Faculty of Science, Ourense, Spain
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Xu J, Lian J, You L, Zhao Z. Characteristics and properties of the quaternary ammonium-functionalized micron chitosan modified by zinc citrate chelates for encapsulation of betanin. Colloids Surf B Biointerfaces 2022; 218:112752. [DOI: 10.1016/j.colsurfb.2022.112752] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2022] [Revised: 07/30/2022] [Accepted: 08/02/2022] [Indexed: 11/16/2022]
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14
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Calva-Estrada S, Jiménez-Fernández M, Lugo-Cervantes E. Betalains and their applications in food: The current state of processing, stability and future opportunities in the industry. FOOD CHEMISTRY. MOLECULAR SCIENCES 2022; 4:100089. [PMID: 35415668 PMCID: PMC8991513 DOI: 10.1016/j.fochms.2022.100089] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/30/2020] [Revised: 02/14/2022] [Accepted: 02/18/2022] [Indexed: 02/07/2023]
Abstract
Betalains are water-soluble nitrogenous pigments with coloring properties and antioxidant activities, which is why they have been incorporated into several foods. However, their use is limited by their instability in response to different factors, such as, pH, oxygen, water activity, light, metals, among others. In this work, a review of up-to-date and relevant information is presented on the primary natural sources of betalains. Additionally, the advantages and disadvantages of the primary betalain extraction techniques are discussed and compared. The results of these studies were focused on the stability of betalains when incorporated into foods, either in pure or encapsulated form, and they are discussed through different technologies. Lastly, the most relevant information related to their stability and a projection of their promising future applications within the food industry is presented.
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Affiliation(s)
- S.J. Calva-Estrada
- Unidad de Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ) A.C., Camino Arenero 1227, El Bajío, Zapopan, Jalisco C.P. 45019, Mexico
| | - M. Jiménez-Fernández
- Centro de Investigación y Desarrollo en Alimentos, Universidad Veracruzana, Av. Doctor Luis Castelazo, Industrial Las Animas, Xalapa Enríquez, Veracruz C.P. 91190, Mexico
| | - E. Lugo-Cervantes
- Unidad de Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ) A.C., Camino Arenero 1227, El Bajío, Zapopan, Jalisco C.P. 45019, Mexico
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15
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Dai T, He X, Xu J, Geng Q, Li C, Sun J, Liu C, Chen J, He X. Effects of Betanin on Pasting, Rheology and Retrogradation Properties of Different Starches. Foods 2022; 11:1600. [PMID: 35681351 PMCID: PMC9180664 DOI: 10.3390/foods11111600] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2022] [Revised: 05/22/2022] [Accepted: 05/26/2022] [Indexed: 11/29/2022] Open
Abstract
As a natural pigment with high antioxidative activity, betanin is underutilized owing to less attention. This study aimed to investigate the impact of betanin on pasting, rheology and retrogradation properties of rice, potato and pea starches. Betanin decreased the peak, trough and final viscosity of rice and potato starches, but increased those of pea starch. Rheology measurements implied that betanin had the greatest effect on the hysteresis loops and dynamic modulus of potato starch. Betanin endowed starch pastes with a vivid red appearance and maintained the color of the starch pastes during storage. XRD analysis indicated that betanin weakened the diffraction intensities and reduced the crystallinity of the retrograded starches. Meanwhile, betanin reduced the short-range ordered structure of the retrograde starches. The results of DSC analysis found that betanin significantly depressed the retrogradation enthalpy and retrogradation rate, implying that the long-term retrogradation of starches was delayed. Furthermore, the changed morphology of the retrograded starches was observed. These results suggested that betanin could be applied as an excellent colorant and inhibitor of retrogradation in foods such as bread and pastry products.
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Affiliation(s)
- Taotao Dai
- Guangxi Academy of Agricultural Sciences, Nanning 530007, China; (T.D.); (J.S.)
- Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Nanning 530007, China
| | - Xiaohong He
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; (X.H.); (J.X.); (Q.G.); (C.L.); (C.L.)
| | - Jiahui Xu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; (X.H.); (J.X.); (Q.G.); (C.L.); (C.L.)
| | - Qin Geng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; (X.H.); (J.X.); (Q.G.); (C.L.); (C.L.)
| | - Changhong Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; (X.H.); (J.X.); (Q.G.); (C.L.); (C.L.)
| | - Jian Sun
- Guangxi Academy of Agricultural Sciences, Nanning 530007, China; (T.D.); (J.S.)
- Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Nanning 530007, China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; (X.H.); (J.X.); (Q.G.); (C.L.); (C.L.)
| | - Jun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; (X.H.); (J.X.); (Q.G.); (C.L.); (C.L.)
| | - Xuemei He
- Guangxi Academy of Agricultural Sciences, Nanning 530007, China; (T.D.); (J.S.)
- Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Nanning 530007, China
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Tang XY, Wang ZM, Yu D, Yu SJ, Meng HC, Zhang T, Chen HL, Yang ZW, Yang QY, Li L. Fabrication of ultrastable water-in-oil high internal phase emulsion as versatile delivery vehicle through synergetic stabilization. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107455] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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17
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Dong L, Li N, Wei X, Wang Y, Chang L, Wu H, Song L, Guo K, Chang Y, Yin Y, Pan M, Shen Y, Wang F. A Gambogic Acid-Loaded Delivery System Mediated by Ultrasound-Targeted Microbubble Destruction: A Promising Therapy Method for Malignant Cerebral Glioma. Int J Nanomedicine 2022; 17:2001-2017. [PMID: 35535034 PMCID: PMC9078874 DOI: 10.2147/ijn.s344940] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2021] [Accepted: 04/19/2022] [Indexed: 12/12/2022] Open
Abstract
Background Purpose Methods Results Conclusion
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Affiliation(s)
- Lei Dong
- Henan Key Laboratory of Medical Tissue Regeneration, School of Basic Medical Sciences, Xinxiang Medical University, Xinxiang, Henan, 453003, People’s Republic of China
| | - Nana Li
- Henan Key Laboratory of Medical Tissue Regeneration, School of Basic Medical Sciences, Xinxiang Medical University, Xinxiang, Henan, 453003, People’s Republic of China
| | - Xixi Wei
- Department of Physiology and Pathophysiology, School of Basic Medical Sciences, Xinxiang Medical University, Xinxiang, Henan, 453003, People’s Republic of China
| | - Yongling Wang
- Department of Physiology and Pathophysiology, School of Basic Medical Sciences, Xinxiang Medical University, Xinxiang, Henan, 453003, People’s Republic of China
| | - Liansheng Chang
- Department of Human Anatomy, Histology and Embryology, School of Basic Medical Sciences, Xinxiang Medical University, Xinxiang, Henan, 453003, People’s Republic of China
| | - Hongwei Wu
- Department of Chemistry, Xinxiang Medical University, Xinxiang, Henan, 453003, People’s Republic of China
| | - Liujiang Song
- Department of Ophthalmology, Gene Therapy Center, University of North Carolina at Chapel Hill, Chapel Hill, NC, 27517, USA
| | - Kang Guo
- Department of Oncology, The Third affiliated Hospital of Xinxiang Medical University, Xinxiang, Henan, 453003, People’s Republic of China
| | - Yuqiao Chang
- Henan Key Laboratory of Medical Tissue Regeneration, School of Basic Medical Sciences, Xinxiang Medical University, Xinxiang, Henan, 453003, People’s Republic of China
| | - Yaling Yin
- Department of Physiology and Pathophysiology, School of Basic Medical Sciences, Xinxiang Medical University, Xinxiang, Henan, 453003, People’s Republic of China
| | - Min Pan
- Department of Ultrasound, Shenzhen Hospital (Futian) of Guangzhou University of Chinese Medicine, Shenzhen, 518034, People’s Republic of China
- Min Pan, Department of Ultrasound, Shenzhen Hospital (Futian) of Guangzhou University of Chinese Medicine, No. 6001 Beihuan Avenue, Shenzhen, 518034, People’s Republic of China, Email
| | - Yuanyuan Shen
- National-Regional Key Technology Engineering Laboratory for Medical Ultrasound, School of Biomedical Engineering, Health Science Center, Shenzhen University, Shenzhen, 518060, People’s Republic of China
| | - Feng Wang
- Henan Key Laboratory of Medical Tissue Regeneration, School of Basic Medical Sciences, Xinxiang Medical University, Xinxiang, Henan, 453003, People’s Republic of China
- Correspondence: Feng Wang, Henan Key Laboratory of Medical Tissue Regeneration, School of Basic Medical Sciences, Xinxiang Medical University, 601 Jinsui Road, Xinxiang, Henan, 453002, People’s Republic of China, Email
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18
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Micro and Nanoencapsulation of Natural Colors: a Holistic View. Appl Biochem Biotechnol 2021; 193:3787-3811. [PMID: 34312787 DOI: 10.1007/s12010-021-03631-8] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2021] [Accepted: 07/12/2021] [Indexed: 12/17/2022]
Abstract
The applications of natural plant pigments are growing rapidly with the increasing awareness of the negative health impacts of synthetic colorants. Additionally, natural pigments possess various biological properties and therapeutic activities. But their functions are hindered by their poor bioavailability, bioaccessibility, low absorption rate, and susceptibility to destructive environmental changes during processing and delivery. Encapsulation is a method of entrapment of bioactive ingredients within suitable carriers to provide protection and for the appropriate delivery into the targeted site by the formation of particles or capsules in micrometer or nanometer scales. Encapsulation imparts several benefits including improved thermal and chemical stability, preserves or masks flavor, taste, or aroma, controlled and targeted release, and enhanced bioavailability of pigments. Micro and nanoencapsulation of pigments will provide extensive and intensive platforms for the development of a new stage in the production of novel and healthy foods. This review mainly focuses on the advanced developments in the fields of micro and nanoencapsulation of pigments.
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19
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Nanoemulsion Versus Microemulsion Systems for the Encapsulation of Beetroot Extract: Comparison of Physicochemical Characteristics and Betalain Stability. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-020-02562-2] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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20
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Calvo F, Gómez JM, Ricardez-Sandoval L, Alvarez O. Integrated design of emulsified cosmetic products: A review. Chem Eng Res Des 2020. [DOI: 10.1016/j.cherd.2020.07.014] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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21
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Castro-Enríquez DD, Montaño-Leyva B, Del Toro-Sánchez CL, Juaréz-Onofre JE, Carvajal-Millan E, Burruel-Ibarra SE, Tapia-Hernández JA, Barreras-Urbina CG, Rodríguez-Félix F. Stabilization of betalains by encapsulation-a review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:1587-1600. [PMID: 32327769 PMCID: PMC7171008 DOI: 10.1007/s13197-019-04120-x] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/18/2019] [Accepted: 09/27/2019] [Indexed: 01/14/2023]
Abstract
Betalains are pigments that have properties that benefit health, such as antioxidant, anticancer, and antimicrobial activity, and they also possess a high ability to provide color. However, these pigments, although used as colorants in certain foods, have not been able to be potentialized to diverse areas such as pharmacology, due to their instability to physicochemical factors such as high temperature, pH changes and high water activity. For this reason, different stabilization methods have been reported. The method that has presented best results for diversifying the use of betalains has been encapsulation. Encapsulation is a method of entrapment where the objective is to protect a compound utilizing more stable matrices from encapsulation technologies. This method has been employed to provide greater stability to betalains, using different matrices and encapsulation technologies. However, a review does not exist, to our knowledge, which analyzes the effect of matrices and encapsulation technologies on betalains stabilization. Therefore, the objective of this review article was to evaluate the different matrices and encapsulation techniques that have been employed to stabilize betalains, in order to arrive at specific conclusions concerning the effect of encapsulation on their stabilization and to propose new techniques and matrices that could promote their stabilization.
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Affiliation(s)
- D. D. Castro-Enríquez
- Depto. Investigación y Posgrado en Alimentos, Universidad de Sonora, Encinas y Rosales s/n, 83000 Hermosillo, Sonora Mexico
| | - B. Montaño-Leyva
- Depto. Investigación y Posgrado en Alimentos, Universidad de Sonora, Encinas y Rosales s/n, 83000 Hermosillo, Sonora Mexico
| | - C. L. Del Toro-Sánchez
- Depto. Investigación y Posgrado en Alimentos, Universidad de Sonora, Encinas y Rosales s/n, 83000 Hermosillo, Sonora Mexico
| | - J. E. Juaréz-Onofre
- Depto. Física, Universidad de Sonora, Encinas y Rosales s/n, 83000 Hermosillo, Sonora Mexico
| | - E. Carvajal-Millan
- Centro de Investigación en Alimentos y Desarrollo, A.C. Biopolímeros-CTAOA, Carretera a la Victoria Km. 0.6, 83304 Hermosillo, Sonora Mexico
| | - S. E. Burruel-Ibarra
- Depto. de Investigación en Polímeros y Materiales, Universidad de Sonora, Encinas y Rosales s/n, 83000 Hermosillo, Sonora Mexico
| | - J. A. Tapia-Hernández
- Depto. Investigación y Posgrado en Alimentos, Universidad de Sonora, Encinas y Rosales s/n, 83000 Hermosillo, Sonora Mexico
| | - C. G. Barreras-Urbina
- Depto. Investigación y Posgrado en Alimentos, Universidad de Sonora, Encinas y Rosales s/n, 83000 Hermosillo, Sonora Mexico
| | - F. Rodríguez-Félix
- Depto. Investigación y Posgrado en Alimentos, Universidad de Sonora, Encinas y Rosales s/n, 83000 Hermosillo, Sonora Mexico
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22
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Eisinaitė V, Leskauskaitė D, Pukalskienė M, Venskutonis PR. Freeze-drying of black chokeberry pomace extract-loaded double emulsions to obtain dispersible powders. J Food Sci 2020; 85:628-638. [PMID: 32052434 DOI: 10.1111/1750-3841.14995] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2019] [Revised: 11/12/2019] [Accepted: 11/14/2019] [Indexed: 12/15/2022]
Abstract
Black chokeberry pomace extract is rich in polyphenolic antioxidants, including anthocyanins. Added to foods, bioactive compounds of the extract can undergo undesirable changes both during food handling and digestion. In this study, we examined the possibility of encapsulating a considerable amount of black chokeberry pomace extract in the inner water phase of double emulsion (water-in-oil-in-water), for intended use in food applications. Furthermore, this study investigated the feasibility of double emulsions loaded with the extract for freeze-drying to obtain dispersible powders. A substantial amount (2.1%) of black chokeberry pomace extract was efficiently encapsulated in the inner water phase of double emulsion and remained entrapped during 60 days of storage (<97%) as well as during the freeze-drying of emulsions. Reconstituted emulsions obtained after the rehydration process were found to show monomodal droplet size distribution, decent creaming stability (approximately 97%), and good encapsulation efficiency (95.36%). Such characteristics of powdered double emulsions loaded by black chokeberry pomace extract make them suitable for food application as retainer and preservative of bioactive polyphenolic-rich extracts. PRACTICAL APPLICATION: Powders of double emulsions loaded by black chokeberry pomace extract could be used as a source of bioactive polyphenolic compounds.
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Affiliation(s)
- Viktorija Eisinaitė
- Dept. of Food Science and Technology, Kaunas Univ. of Technology, Radvilenu pl 19, Kaunas, LT-50254, Lithuania
| | - Daiva Leskauskaitė
- Dept. of Food Science and Technology, Kaunas Univ. of Technology, Radvilenu pl 19, Kaunas, LT-50254, Lithuania
| | - Milda Pukalskienė
- Dept. of Food Science and Technology, Kaunas Univ. of Technology, Radvilenu pl 19, Kaunas, LT-50254, Lithuania
| | - Petras Rimantas Venskutonis
- Dept. of Food Science and Technology, Kaunas Univ. of Technology, Radvilenu pl 19, Kaunas, LT-50254, Lithuania
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Robert P, Vergara C, Silva-Weiss A, Osorio FA, Santander R, Sáenz C, Giménez B. Influence of gelation on the retention of purple cactus pear extract in microencapsulated double emulsions. PLoS One 2020; 15:e0227866. [PMID: 31945132 PMCID: PMC6964817 DOI: 10.1371/journal.pone.0227866] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2019] [Accepted: 01/01/2020] [Indexed: 11/18/2022] Open
Abstract
A purple cactus pear (Opuntia ficus-indica) extract (CP) was encapsulated in double emulsions (DE) gelled with gelatin (DE-CP-G) and with gelatin and transglutaminase (DE-CP-GT), as well as in a DE with a liquid external aqueous phase (DE-CP), in order to study the retention of betanin as colorant agent. Both gelled DEs showed a predominantly elastic behavior, in contrast with DE-CP. The degradation rate constant of betanin was significantly higher in DE-CP-GT (90.2 x 10−3 days-1) than in DE-CP-G (11.0 x 10−3 days-1) and DE-CP (14.6 x 10−3 days-1) during cold-storage (4 °C). A shift towards yellow color was found in all the systems during cold-storage (4 °C) and after thermal treatment (70°C/30 min), especially in DE-CP-GT, denoting a higher degradation of betanin. Betalamic acid, cyclo-Dopa 5-O-β-glucoside, 17-decarboxy-betanin and neobetanin were identified by UHPLC-MS/MS as degradation products of betanin.
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Affiliation(s)
- Paz Robert
- Dpto. Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago, Chile
| | - Cristina Vergara
- INIA La Platina, Instituto de Investigaciones Agropecuarias, Santiago, Chile
| | - Andrea Silva-Weiss
- Dpto. Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile, Santiago, Chile
| | - Fernando A. Osorio
- Dpto. Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile, Santiago, Chile
| | - Rocío Santander
- Dpto. de Ciencias del Ambiente, Facultad de Química y Biología, Universidad de Santiago de Chile, Santiago, Chile
| | - Carmen Sáenz
- Dpto. de Agroindustria y Enología, Facultad de Ciencias Agronómicas, Universidad de Chile, Santiago, Chile
| | - Begoña Giménez
- Dpto. Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile, Santiago, Chile
- * E-mail:
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