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Ghoshal G, Kamboj J, Kaur P. Pearl millet flour and green gram milk based probiotic beverage. Int J Food Microbiol 2024; 417:110696. [PMID: 38615426 DOI: 10.1016/j.ijfoodmicro.2024.110696] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2024] [Revised: 03/25/2024] [Accepted: 04/09/2024] [Indexed: 04/16/2024]
Abstract
The probiotic beverage was developed using germinated and ungerminated pearl millet flour and green gram milk. The germinated and ungerminated pearl millet flour was added to green gram milk at different concentrations (0.5-2.5 %) along with sugar and cardamom. The mixtures were then inoculated with probiotic bacteria Lactobacillus acidophilus incubated at 37 °C for 6 h. Characterization of probiotic beverages was carried out during storage at (4 ± 1)°C for 21 days. The germinated flour beverage had high acidity as compared to the ungerminated flour beverage. The probiotic count in germinated and ungerminated flour beverages ranged from 8.19 to 8.77 × 107 and 8.04 to 8.52 × 107 log CFU/mL, respectively. Antioxidant activity, polyphenol content increased with an increase in the concentration of flour in the beverage. The LC-MS analysis found the existence of vitexin and isovitexin as the main polyphenolic compounds in the probiotic beverage. Non-dairy probiotic beverage prepared with 0.5 % germinated millet flour gave the best taste, color, texture, and rheological properties.
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Affiliation(s)
- Gargi Ghoshal
- Dr. S. S. Bhatnagar University Institute of Chemical Engineering & Technology, Panjab University, Chandigarh 160014, India.
| | - Japneet Kamboj
- Dr. S. S. Bhatnagar University Institute of Chemical Engineering & Technology, Panjab University, Chandigarh 160014, India
| | - Prabhjot Kaur
- Dr. S. S. Bhatnagar University Institute of Chemical Engineering & Technology, Panjab University, Chandigarh 160014, India; School of Engineering, University of Guelph, Guelph, ON, Canada
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2
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Wijesekara T, Xu B. A critical review on the stability of natural food pigments and stabilization techniques. Food Res Int 2024; 179:114011. [PMID: 38342519 DOI: 10.1016/j.foodres.2024.114011] [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: 11/04/2023] [Revised: 01/05/2024] [Accepted: 01/09/2024] [Indexed: 02/13/2024]
Abstract
This comprehensive review article delves into the complex world of natural edible pigments, with a primary focus on their stability and the factors that influence them. The study primarily explores four classes of pigments: anthocyanins, betalains, chlorophylls and carotenoids by investigating both their intrinsic and extrinsic stability factors. The review examines factors affecting the stability of anthocyanins which act as intrinsic factors like their structure, intermolecular and intramolecular interactions, copigmentation, and self-association as well as extrinsic factors such as temperature, light exposure, metal ions, and enzymatic activities. The scrutiny extends to betalains which are nitrogen-based pigments, and delves into intrinsic factors like chemical composition and glycosylation, as well as extrinsic factors like temperature, light exposure, and oxygen levels affecting for their stability. Carotenoids are analyzed concerning their intrinsic and extrinsic stability factors. The article emphasizes the role of chemical structure, isomerization, and copigmentation as intrinsic factors and discusses how light, temperature, oxygen, and moisture levels influence carotenoid stability. The impacts of food processing methods on carotenoid preservation are explored by offering guidance on maximizing retention and nutritional value. Chlorophyll is examined for its sensitivity to external factors like light, temperature, oxygen exposure, pH, metal ions, enzymatic actions, and the food matrix composition. In conclusion, this review article provides a comprehensive exploration of the stability of natural edible pigments, highlighting the intricate interplay of intrinsic and extrinsic factors. In addition, it is important to note that all the references cited in this review article are within the past five years, ensuring the most up-to-date and relevant sources have been considered in the analysis.
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Affiliation(s)
- Tharuka Wijesekara
- Food Science and Technology Program, Department of Life Sciences, BNU-HKBU United International College, Zhuhai, Guangdong 519087, China; Department of Food Science and Technology, University of Peradeniya, Peradeniya 20400, Sri Lanka
| | - Baojun Xu
- Food Science and Technology Program, Department of Life Sciences, BNU-HKBU United International College, Zhuhai, Guangdong 519087, China.
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Li Y, Zhao Y, Zhang H, Ding Z, Han J. The Application of Natural Carotenoids in Multiple Fields and Their Encapsulation Technology: A Review. Molecules 2024; 29:967. [PMID: 38474479 DOI: 10.3390/molecules29050967] [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: 01/24/2024] [Revised: 02/15/2024] [Accepted: 02/18/2024] [Indexed: 03/14/2024] Open
Abstract
Carotenoids, which are inherent pigments occurring in plants and microorganisms, manifest a diverse array of vivid hues. Owing to their multifarious health advantages, carotenoids have engendered substantial interest among scholars and consumers alike. Presently, carotenoids are extensively employed in the realms of food, nutrition and health commodities, pharmaceuticals, and cosmetics, rendering them an indispensable constituent of our quotidian existence. Therefore, the objective of this review is to present a succinct and methodical examination of the sources, constituents, and factors influencing formation of carotenoids. Particular attention will be given to encapsulation strategies that maintain intrinsic characteristics, as the growing desire for carotenoids is propelled by individuals' escalating standards of living. Moreover, the applications of natural carotenoids in multiple fields, including pharmaceutical, food and feed, as well as cosmetics, are discussed in detail. Finally, this article explores the main challenges hindering the future advancement of carotenoids, aiming at facilitating their effective integration into the circular economy.
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Affiliation(s)
- Yinglan Li
- Institute of Biopharmaceutical Research, Liaocheng University, Liaocheng 252059, China
| | - Yanna Zhao
- Institute of Biopharmaceutical Research, Liaocheng University, Liaocheng 252059, China
| | - Huaizhen Zhang
- School of Geography and Environment, Liaocheng University, Liaocheng 252059, China
| | - Zhuang Ding
- Institute of Biopharmaceutical Research, Liaocheng University, Liaocheng 252059, China
| | - Jun Han
- Institute of Biopharmaceutical Research, Liaocheng University, Liaocheng 252059, China
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Wei M, Zhu J, Gao H, Yao H, Zhai C, Nie Y. An efficient method for improving the stability of Monascus pigments using ionic gelation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6190-6197. [PMID: 37139630 DOI: 10.1002/jsfa.12685] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/06/2023] [Revised: 04/24/2023] [Accepted: 05/02/2023] [Indexed: 05/05/2023]
Abstract
BACKGROUND Monascus pigments (Mps) are easily impacted by heating, pH and light, resulting in degradation. In this study, Mps were encapsulated by the ionic gelation method with sodium alginate (SA) and sodium caseinate (SC), as well as CaCl2 as a crosslinker. The encapsulated Mps SA/SC in four proportions (SA/SC: 1/4, 2/3, 3/2, 4/1, w/w). Then, the encapsulation efficiency and particle size of the SA/SC-Mps system were evaluated to obtain the optimal embedding conditions. Finally, the effects of heating, pH, light and storage on the stability of non-capsulated Mps and encapsulated Mps were assessed. RESULTS SA/SC = 2/3 (AC2) had higher encapsulation efficiency (74.30%) of Mps and relatively small particle size (2.02 mm). The AC2 gel beads were chosen for further investigating the stability of encapsulated Mps to heating, pH, light and storage. Heat stability experiments showed that the degradation of Mps followed first-order kinetics, and the encapsulated Mps had lower degradation rates than non-capsulated Mps. Encapsulation could reduce the effect of pH on Mps. The effects of ultraviolet light on the stability of Mps were considered, and showed that the retention efficiency of encapsulated Mps was 22.01% higher than that of non-capsulated Mps on the seventh day. Finally, storage stability was also evaluated under dark refrigerated conditions for 30 days, and the results indicated that encapsulation could reduce the degradation of Mps. CONCLUSION This study has proved that AC2 gel beads can improve the stability of Mps. Thus, the ionic gelation method is a promising encapsulation method to improve the stability of Mps. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Mengru Wei
- College of Chemistry and Molecular Sciences, Henan University, Kaifeng, China
- Zhengzhou Institute of Emerging Industrial Technology, Zhengzhou, China
| | - Jingjing Zhu
- Zhengzhou Institute of Emerging Industrial Technology, Zhengzhou, China
| | - Hongshuai Gao
- Zhengzhou Institute of Emerging Industrial Technology, Zhengzhou, China
- Beijing Key Laboratory of Ionic Liquids Clean Process, CAS State Key Laboratory of Multiphase Complex Systems, CAS Key Laboratory of Green Process and Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing, China
| | - Huanhuan Yao
- Zhengzhou Institute of Emerging Industrial Technology, Zhengzhou, China
| | - Cuiping Zhai
- College of Chemistry and Molecular Sciences, Henan University, Kaifeng, China
| | - Yi Nie
- Zhengzhou Institute of Emerging Industrial Technology, Zhengzhou, China
- Beijing Key Laboratory of Ionic Liquids Clean Process, CAS State Key Laboratory of Multiphase Complex Systems, CAS Key Laboratory of Green Process and Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing, China
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Ali NA, Dash KK, Pandey VK, Tripathi A, Mukarram SA, Harsányi E, Kovács B. Extraction and Encapsulation of Phytocompounds of Poniol Fruit via Co-Crystallization: Physicochemical Properties and Characterization. Molecules 2023; 28:4764. [PMID: 37375319 DOI: 10.3390/molecules28124764] [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: 04/26/2023] [Revised: 06/12/2023] [Accepted: 06/12/2023] [Indexed: 06/29/2023] Open
Abstract
Poniol (Flacourtia jangomas) has beneficial health effects due to its high polyphenolic and good antioxidant activity content. This study aimed to encapsulate the Poniol fruit ethanolic extract to the sucrose matrix using the co-crystallization process and analyze the physicochemical properties of the co-crystalized product. The physicochemical property characterization of the sucrose co-crystallized with the Poniol extract (CC-PE) and the recrystallized sucrose (RC) samples was carried out through analyzing the total phenolic content (TPC), antioxidant activity, loading capacity, entrapment yield, bulk and traped densities, hygroscopicity, solubilization time, flowability, DSC, XRD, FTIR, and SEM. The result revealed that the CC-PE product had a good entrapment yield (76.38%) and could retain the TPC (29.25 mg GAE/100 g) and antioxidant properties (65.10%) even after the co-crystallization process. Compared to the RC sample, the results also showed that the CC-PE had relatively higher flowability and bulk density, lower hygroscopicity, and solubilization time, which are desirable properties for a powder product. The SEM analysis showed that the CC-PE sample has cavities or pores in the sucrose cubic crystals, which proposed that the entrapment was better. The XRD, DSC, and FTIR analyses also showed no changes in the sucrose crystal structure, thermal properties, and functional group bonding structure, respectively. From the results, we can conclude that co-crystallization increased sucrose's functional properties, and the co-crystallized product can be used as a carrier for phytochemical compounds. The CC-PE product with improved properties can also be utilized to develop nutraceuticals, functional foods, and pharmaceuticals.
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Affiliation(s)
- N Afzal Ali
- School of Agro and Rural Technology, IIT Guwahati, Guwahati 781039, Assam, India
| | - Kshirod Kumar Dash
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology (GKCIET), Malda 732141, West Bengal, India
| | - Vinay Kumar Pandey
- Department of Bioengineering, Integral University, Lucknow 226026, Uttar Pradesh, India
- Department of Biotechnology, Axis Institute of Higher Education, Kanpur 208001, Uttar Pradesh, India
| | - Anjali Tripathi
- Department of Biotechnology, Axis Institute of Higher Education, Kanpur 208001, Uttar Pradesh, India
| | - Shaikh Ayaz Mukarram
- Faculty of Agriculture, Food Science and Environmental Management, Institute of Food Science, University of Debrecen, 4032 Debrecen, Hungary
| | - Endre Harsányi
- Faculty of Agriculture, Food Science and Environmental Management, Institute of Land Utilization, Engineering and Precision Technology, University of Debrecen, 4032 Debrecen, Hungary
| | - Béla Kovács
- Faculty of Agriculture, Food Science and Environmental Management, Institute of Food Science, University of Debrecen, 4032 Debrecen, Hungary
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Singh S, Aeri V, Sharma V. Encapsulated natural pigments: Techniques and applications. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14311] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/09/2023]
Affiliation(s)
- Shivani Singh
- Department of Food Technology Jamia Hamdard New Delhi India
| | - Vidhu Aeri
- Department of Pharmacognosy and Phytochemistry School of Pharmaceutical Education and Research (SPER), Jamia Hamdard New Delhi India
| | - Vasudha Sharma
- Department of Food Technology Jamia Hamdard New Delhi India
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Liu WY, Hsieh YS, Ko HH, Wu YT. Formulation Approaches to Crystalline Status Modification for Carotenoids: Impacts on Dissolution, Stability, Bioavailability, and Bioactivities. Pharmaceutics 2023; 15:pharmaceutics15020485. [PMID: 36839810 PMCID: PMC9965060 DOI: 10.3390/pharmaceutics15020485] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2022] [Revised: 01/30/2023] [Accepted: 01/30/2023] [Indexed: 02/05/2023] Open
Abstract
Carotenoids, including carotenes and xanthophylls, have been identified as bioactive ingredients in foods and are considered to possess health-promoting effects. From a biopharmaceutical perspective, several physicochemical characteristics, such as scanty water solubility, restricted dissolution, and susceptibility to oxidation may influence their oral bioavailability and eventually, their effectiveness. In this review, we have summarized various formulation approaches that deal with the modification of crystalline status for carotenoids, which may improve their physicochemical properties, oral absorption, and biological effects. The mechanisms involving crystalline alteration and the typical methods for examining crystalline states in the pharmaceutical field have been included, and representative formulation approaches are introduced to unriddle the mechanisms and effects more clearly.
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Affiliation(s)
- Wan-Yi Liu
- School of Pharmacy, College of Pharmacy, Kaohsiung Medical University, Kaohsiung 80708, Taiwan
| | - Yun-Shan Hsieh
- School of Pharmacy, College of Pharmacy, Kaohsiung Medical University, Kaohsiung 80708, Taiwan
| | - Horng-Huey Ko
- School of Pharmacy, College of Pharmacy, Kaohsiung Medical University, Kaohsiung 80708, Taiwan
- Department of Fragrance and Cosmetic Science, College of Pharmacy, Kaohsiung Medical University, Kaohsiung 80708, Taiwan
- Department of Medical Research, Kaohsiung Medical University Hospital, Kaohsiung Medical University, Kaohsiung 80708, Taiwan
- Drug Development and Value Creation Center, Kaohsiung Medical University, Kaohsiung 80708, Taiwan
- Correspondence: (H.-H.K.); (Y.-T.W.); Tel.: +886-7-3121101 (ext. 2643) (H.-H.K.); +886-7-3121101 (ext. 2254) (Y.-T.W.)
| | - Yu-Tse Wu
- School of Pharmacy, College of Pharmacy, Kaohsiung Medical University, Kaohsiung 80708, Taiwan
- Center for Cancer Research, Kaohsiung Medical University, Kaohsiung 80708, Taiwan
- Correspondence: (H.-H.K.); (Y.-T.W.); Tel.: +886-7-3121101 (ext. 2643) (H.-H.K.); +886-7-3121101 (ext. 2254) (Y.-T.W.)
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Encapsulation of catechin or curcumin in co-crystallized sucrose: Fabrication, characterization and application in beef meatballs. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113911] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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10
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Zhang X, Ren X, Zhao X, Liu H, Wang M, Zhu Y. Stability, structure, and antioxidant activity of astaxanthin crystal from
Haematococcus pluvialis. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12587] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Xiaowei Zhang
- Department of Food Science and Nutrition University of Jinan Jinan China
| | - Xiangrui Ren
- Department of Food Science and Nutrition University of Jinan Jinan China
| | - Xiaoyan Zhao
- Department of Food Science and Nutrition University of Jinan Jinan China
| | - Hongkai Liu
- Department of Food Science and Nutrition University of Jinan Jinan China
| | - Meng Wang
- Department of Food Science and Nutrition University of Jinan Jinan China
| | - Yunping Zhu
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
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Mussagy CU, Gonzalez-Miquel M, Santos-Ebinuma VC, Pereira JFB. Microbial torularhodin – a comprehensive review. Crit Rev Biotechnol 2022; 43:540-558. [PMID: 35430937 DOI: 10.1080/07388551.2022.2041540] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
The demand for food, feed, cosmeceutical, and nutraceutical supplements/additives from natural sources has been rapidly increasing, with expectations for a faster expansion than the growth of the global markets in the coming years. In this framework, a particular interest is given to carotenoids due to their outstanding antioxidant activities, particularly the xanthophylls class. Torularhodin is one of these carotenoids that stands out for its multifunctional role as: antioxidant, anticancer and antimicrobial, yet its commercial potential is still unexplored. Although most xanthophylls can be naturally found in: microbial, plant and animal sources, torularhodin is only produced by microbial species, especially red oleaginous yeast. The microbial production of xanthophylls has many advantages as compared to other natural sources, such as: the need for low production area, easier extraction, high yields (at optimum operating conditions), and low (or no) seasonal, climatic, and geographic variation dependency. Due to the importance of natural products and their relevance to the market, this review provides a comprehensive overview of the: properties, characteristics and potential health benefits of torularhodin. Moreover, the most promising developments in both upstream and downstream processing to obtain this colorant from microbial sources are considered. For this purpose, the main microorganisms used for torularhodin production are firstly reviewed, including biosynthesis pathway and torularhodin properties. Following, an overall analysis of the processing aspects related with its: extraction, separation and purification is provided. Lastly, current status and future trends of torularhodin-based processes and products such as therapeutic agents or biomaterials are discussed, indicating promising directions toward biorefinery and circular economy.
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Affiliation(s)
- Cassamo U. Mussagy
- Department of Pharmaceutical-Biochemical Technology, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil
- Department of Engineering of Bioprocesses and Biotechnology, School of Pharmaceutical Sciences, São Paulo State University (UNESP), Araraquara, SP, Brazil
| | - Maria Gonzalez-Miquel
- Department of Chemical and Environmental Engineering, Universidad Politécnica de Madrid, Higher Technical School of Industrial Engineers, Madrid, Spain
| | - Valeria C. Santos-Ebinuma
- Department of Engineering of Bioprocesses and Biotechnology, School of Pharmaceutical Sciences, São Paulo State University (UNESP), Araraquara, SP, Brazil
| | - Jorge F. B. Pereira
- Department of Chemical Engineering, Rua Sílvio Lima, University of Coimbra, CIEPQPF, Coimbra, Portugal
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Kaur GJ, Orsat V, Singh A. Application of central composite face centered design for the optimization of multiple-pass ultrasonication with mechanical homogenization (MPUMH) for carrot puree processing. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102944] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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13
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Queiroz MB, Sousa FR, Silva LBD, Alves RMV, Alvim ID. Co-crystallized sucrose-soluble fiber matrix: Physicochemical and structural characterization. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112685] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Rai K, Chhanwal N, Shah NN, Singhal RS. Encapsulation of ginger oleoresin in co-crystallized sucrose: development, characterization and storage stability. Food Funct 2021; 12:7964-7974. [PMID: 34254624 DOI: 10.1039/d1fo00565k] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Ginger oleoresin was emulsified with gum acacia and encapsulated in a sucrose matrix by co-crystallization. The increased void space and surface area of sucrose provided a porous base for the incorporation of oleoresin. This co-crystallization led to modification from crystalline to irregular agglomerates, as evident from X-ray diffraction and differential scanning calorimetry. Hygroscopicity, water sorption isotherms and water activity demonstrated changes due to the change in crystallinity of sucrose. The active components such as [6]-, [8]- and [10]-gingerols and [6]-shogaol were quantified by HPLC. The encapsulation efficiency of [6]-gingerol was 45.59%. The storage kinetics at different relative humidity levels and temperatures indicated [6]-gingerol to be the most stable among the gingerols studied. A temperature of 25 °C and relative humidity of 33% proved to be the best storage conditions for the ginger flavoured sugar cubes. Thus, co-crystallization for the encapsulation of ginger oleoresin serves a dual purpose, i.e., protection and a mode of delivering a spicy flavour.
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Affiliation(s)
- Kapil Rai
- Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai-400 019, India.
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15
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Chezanoglou E, Goula AM. Co-crystallization in sucrose: A promising method for encapsulation of food bioactive components. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.05.036] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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