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Jin M, Jiang S, Wang Y, Wang Y, Guo S, Dong X, Qi H. Formation of chlorophyll-anionic polysaccharide complex coacervates to improve chlorophyll color stability: Thermodynamic and kinetic stability studies. Int J Biol Macromol 2024; 275:133253. [PMID: 38945709 DOI: 10.1016/j.ijbiomac.2024.133253] [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: 03/22/2024] [Revised: 06/04/2024] [Accepted: 06/17/2024] [Indexed: 07/02/2024]
Abstract
Chlorophyll (Chl) is the predominant pigment in green plants that can act as a food color and possesses various functional activities. However, its instability and rapid degradation on heating compromise the sensory qualities of its products. This study aimed to enhance the heat resistance of Chl by forming complex coacervates with two negatively charged polysaccharides, sodium alginate (SA) and K-carrageenan (KC). Dynamic light scattering and scanning electron microscopy analyses confirmed the formation of coacervates between Chl and the polysaccharides, whereas Fourier-transform infrared spectroscopy revealed that hydrogen bonding and electrostatic attraction were the primary forces behind complex formation. Electron spin resonance and thermodynamic studies further revealed that these complexes bolstered the thermal stability of Chl, with a maximum improvement of 70.38 % in t1/2 and a reduction of 50.72 % in the degradation rate constant. In addition, the antioxidant capacity of Chl was enhanced up to 35 %. Therefore, this study offers a novel approach to Chl preservation and suggests a viable alternative to artificial pigments in food products.
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Affiliation(s)
- Meiran Jin
- National Engineering Research Center for Seafood, State Key Laboratory of Marine Food Processing and Safety Control, Collaborative Innovation Center of Provincial and Ministerial Coconstruction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Premade Food, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Shan Jiang
- National Engineering Research Center for Seafood, State Key Laboratory of Marine Food Processing and Safety Control, Collaborative Innovation Center of Provincial and Ministerial Coconstruction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Premade Food, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yujiao Wang
- National Engineering Research Center for Seafood, State Key Laboratory of Marine Food Processing and Safety Control, Collaborative Innovation Center of Provincial and Ministerial Coconstruction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Premade Food, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yuze Wang
- National Engineering Research Center for Seafood, State Key Laboratory of Marine Food Processing and Safety Control, Collaborative Innovation Center of Provincial and Ministerial Coconstruction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Premade Food, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Sainan Guo
- National Engineering Research Center for Seafood, State Key Laboratory of Marine Food Processing and Safety Control, Collaborative Innovation Center of Provincial and Ministerial Coconstruction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Premade Food, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xiuping Dong
- National Engineering Research Center for Seafood, State Key Laboratory of Marine Food Processing and Safety Control, Collaborative Innovation Center of Provincial and Ministerial Coconstruction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Premade Food, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Hang Qi
- National Engineering Research Center for Seafood, State Key Laboratory of Marine Food Processing and Safety Control, Collaborative Innovation Center of Provincial and Ministerial Coconstruction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Premade Food, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
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Bai Y, Wang Y, Li X, Jin J, Lu Y, Jiang S, Dong X, Qi H. Interaction mechanism and binding mode of phycocyanin to lysozyme: Molecular docking and molecular dynamics simulation. Food Chem 2024; 438:138001. [PMID: 37980873 DOI: 10.1016/j.foodchem.2023.138001] [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: 06/16/2023] [Revised: 10/29/2023] [Accepted: 11/13/2023] [Indexed: 11/21/2023]
Abstract
In this study, multispectral analysis and molecular simulations were performed to investigate the interaction mechanism between phycocyanin (PC) and lysozyme (Lys). The interaction was examined using surface plasmon resonance (SPR), and the structural changes were analyzed using Fourier transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD), and transmission electron microscopy (TEM). The results suggest that the interaction between PC and Lys was primarily driven by electrostatic, hydrophobic, and hydrogen bonding forces. Molecular dynamics (MD) simulation revealed that Lys preferentially binds between the two subunits, alpha (α) and beta (β), of PC, with residues ASP-13, GLU-106, and GLU-115 on PC and ARG-119, ARG-107, and ARG-98 on Lys being the main contributors to the binding interaction. Additionally, the formation of the PC-Lys complex resulted in increased kinetic and improved thermal stability of PC, which have important implications for PC applications.
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Affiliation(s)
- Ying Bai
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, Dalian 116034, PR China
| | - Yingzhen Wang
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, Dalian 116034, PR China
| | - Xiang Li
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, Dalian 116034, PR China
| | - Jiarui Jin
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, Dalian 116034, PR China
| | - Yujing Lu
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, Dalian 116034, PR China
| | - Shan Jiang
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, Dalian 116034, PR China
| | - Xiuping Dong
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, Dalian 116034, PR China
| | - Hang Qi
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, Dalian 116034, PR China.
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Ledri SA, Milani JM, Shahidi SA, Golkar A. Comparative analysis of freeze drying and spray drying methods for encapsulation of chlorophyll with maltodextrin and whey protein isolate. Food Chem X 2024; 21:101156. [PMID: 38322765 PMCID: PMC10844667 DOI: 10.1016/j.fochx.2024.101156] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2023] [Revised: 01/09/2024] [Accepted: 01/21/2024] [Indexed: 02/08/2024] Open
Abstract
Chlorophyll (Chl) is a healthy green pigment that is very unstable. So, chlorophyll microcapsules were fabricated using maltodextrin and whey protein isolate as carriers and freeze-drying (FD) and spray-drying (SD) as encapsulation methods. The microcapsules obtained by the freeze-drying method (FDM) had smaller particle sizes (1.087-0.165 µm) and higher ζ-potential (-10.6 to -18.3 mV) than the spray-drying method (SDM) (3.420-0.285 µm) and (-9.5 to -10.7 mV) respectively. FTIR, XRD, and DSC studies showed that the inclusion of Chl within microcapsules and FDM had a higher melting point (150.12 °C) than SDM (125.03 °C) and Chl (115.66 °C). FD was more effective in protecting Chl from changes in pH (pH 2 to 8, Chl retention; 49.67 %-91.28 %) and light (Chl retention; 38.12 %) than SD. Therefore, due to preserving Chl and increasing its stability, FDM could be a promising approach to use as a natural food colourant.
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Affiliation(s)
- Shahrbanoo Amadi Ledri
- Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, P.O. Box: 578, Sari 4818168984, Iran
| | - Jafar M. Milani
- Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, P.O. Box: 578, Sari 4818168984, Iran
| | - Seyed-Ahmad Shahidi
- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
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Vega EN, Ciudad-Mulero M, Fernández-Ruiz V, Barros L, Morales P. Natural Sources of Food Colorants as Potential Substitutes for Artificial Additives. Foods 2023; 12:4102. [PMID: 38002160 PMCID: PMC10670170 DOI: 10.3390/foods12224102] [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: 10/18/2023] [Revised: 11/04/2023] [Accepted: 11/10/2023] [Indexed: 11/26/2023] Open
Abstract
In recent years, the demand of healthier food products and products made with natural ingredients has increased overwhelmingly, led by the awareness of human beings of the influence of food on their health, as well as by the evidence of side effects generated by different ingredients such as some additives. This is the case for several artificial colorants, especially azo colorants, which have been related to the development of allergic reactions, attention deficit and hyperactivity disorder. All the above has focused the attention of researchers on obtaining colorants from natural sources that do not present a risk for consumption and, on the contrary, show biological activity. The most representative compounds that present colorant capacity found in nature are anthocyanins, anthraquinones, betalains, carotenoids and chlorophylls. Therefore, the present review summarizes research published in the last 15 years (2008-2023) in different databases (PubMed, Scopus, Web of Science and ScienceDirect) encompassing various natural sources of these colorant compounds, referring to their obtention, identification, some of the efforts made for improvements in their stability and their incorporation in different food matrices. In this way, this review evidences the promising path of development of natural colorants for the replacement of their artificial counterparts.
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Affiliation(s)
- Erika N. Vega
- Departamento de Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza Ramón y Cajal, s/n, 28040 Madrid, Spain; (E.N.V.); (M.C.-M.); (V.F.-R.)
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal;
| | - María Ciudad-Mulero
- Departamento de Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza Ramón y Cajal, s/n, 28040 Madrid, Spain; (E.N.V.); (M.C.-M.); (V.F.-R.)
| | - Virginia Fernández-Ruiz
- Departamento de Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza Ramón y Cajal, s/n, 28040 Madrid, Spain; (E.N.V.); (M.C.-M.); (V.F.-R.)
| | - 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
| | - Patricia Morales
- Departamento de Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza Ramón y Cajal, s/n, 28040 Madrid, Spain; (E.N.V.); (M.C.-M.); (V.F.-R.)
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Agarry IE, Ding D, Cai T, Wu Z, Huang P, Kan J, Chen K. Inulin-whey protein as efficient vehicle carrier system for chlorophyll: Optimization, characterization, and functional food application. J Food Sci 2023; 88:3445-3459. [PMID: 37458284 DOI: 10.1111/1750-3841.16703] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2023] [Revised: 05/31/2023] [Accepted: 06/25/2023] [Indexed: 08/05/2023]
Abstract
Natural chlorophylls mostly found in vegetables such as spinach (Spinacia oleracea) could be employed as a possible substitute for synthetic colorants because of their intense green properties. However, the stability of natural chlorophyll is a major challenge to its utilization in the food industry. In this study, spray drying as an encapsulation technique was used to improve the stability of natural chlorophyll. Box-Behnken design was utilized to optimize the spray drying conditions for chlorophyll. Optimum conditions were given as inlet temperature, 132°C; inulin-to-whey protein isolate ratio, 61%:39%; pump rate, 25%, resulting in 92.3% encapsulation efficiency, 69.4% solubility, and -13.5 mV zeta potential at a desirability level of 0.901. The particle size, Carr index, bulk and tapped density, polydispersity index, and color showed satisfactory results. Crystallinity, endothermic peak melting temperature, and the enthalpy of chlorophyll-loaded microcapsules increased when compared to the blank microcapsules suggesting decreased hygroscopicity and enhanced thermal stability. In addition, the suitability of fabricated microcapsules using yogurt as a food model was assessed. Yogurt incorporated with chlorophyll-loaded microcapsules showed no significant pH modification with better apparent viscosity than control and sodium copper chlorophyllin (SCC) yogurt after 9 days of refrigerated storage. Based on the studied responses, the spray drying process could be optimized to achieve optimal output and product quality. PRACTICAL APPLICATION: Spray drying is a cheap and convenient approach for microencapsulating bioactive compounds such as chlorophyll. However, the physico-chemical and functional properties of the spray-dried microcapsules are influenced by operating conditions, such as inlet temperature, type and concentration of wall materials, and feed flow rate. Therefore, to maximize and obtain a superior quality of the final product, there is a need to optimize the spray drying process. The Box-Behnken design employed in this study could be utilized as an appropriate technique to design, enhance, and develop process parameters for the fabrication and better retention of the physico-chemical properties of spray-dried chlorophyll microcapsules.
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Affiliation(s)
- Israel Emiezi Agarry
- College of Food Science, Southwest University, Chongqing, PR China
- Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing, PR China
- China-Hungary Cooperative Centre for Food Science, Chongqing, PR China
| | - Desheng Ding
- College of Food Science, Southwest University, Chongqing, PR China
- Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing, PR China
- China-Hungary Cooperative Centre for Food Science, Chongqing, PR China
| | - Tian Cai
- School of Chemistry and Chemical Engineering, Southwest University, Chongqing, PR China
| | - Zhulian Wu
- School of Chemistry and Chemical Engineering, Southwest University, Chongqing, PR China
| | - Pimiao Huang
- College of Food Science, Southwest University, Chongqing, PR China
- Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing, PR China
- China-Hungary Cooperative Centre for Food Science, Chongqing, PR China
| | - Jianquan Kan
- College of Food Science, Southwest University, Chongqing, PR China
- Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing, PR China
- China-Hungary Cooperative Centre for Food Science, Chongqing, PR China
- Chongqing Key Laboratory of Specialty Food Co-built by Sichuan and Chongqing, Chongqing, PR China
| | - Kewei Chen
- College of Food Science, Southwest University, Chongqing, PR China
- Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing, PR China
- China-Hungary Cooperative Centre for Food Science, Chongqing, PR China
- Chongqing Key Laboratory of Specialty Food Co-built by Sichuan and Chongqing, Chongqing, PR China
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Lan T, Qian S, Song T, Zhang H, Liu J. The chromogenic mechanism of natural pigments and the methods and techniques to improve their stability: A systematic review. Food Chem 2023; 407:134875. [PMID: 36502728 DOI: 10.1016/j.foodchem.2022.134875] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 11/01/2022] [Accepted: 11/03/2022] [Indexed: 11/13/2022]
Abstract
Pigments have become a very important part of food research, not only adding sensory properties to food, but also providing functional properties to the food system. In this paper, we review the source, structure, modification, encapsulation and current status of the three main types of natural pigments that have been studied in recent years: polyphenolic flavonoids, tetraterpenoids and betaines. By examining the modification of pigment, the improvement of their stability and the impact of new food processing methods on the pigments, a deeper understanding of the properties and applications of the three pigments is gained, the paper reviews the research status of pigments in order to promote their further research and provide new innovations and ideas for future research in this field.
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Affiliation(s)
- Tiantong Lan
- National Engineering Laboratory for Wheat and Corn Deep Processing, College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
| | - Sheng Qian
- National Engineering Laboratory for Wheat and Corn Deep Processing, College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
| | - Tingyu Song
- National Engineering Laboratory for Wheat and Corn Deep Processing, College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
| | - Hao Zhang
- National Engineering Laboratory for Wheat and Corn Deep Processing, College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.
| | - Jingsheng Liu
- National Engineering Laboratory for Wheat and Corn Deep Processing, College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.
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