1
|
Salem AlSalem H, Alharbi SN, Al-Goul ST, Katamesh NS, Abdel-Lateef MA. A sustainable methodology employing the extract of red dragon fruit peel as a fluorescence probe for detection of indigo carmine (E132) in food samples: evaluation of the method's greenness, whiteness, and blueness. RSC Adv 2024; 14:24010-24018. [PMID: 39086526 PMCID: PMC11290330 DOI: 10.1039/d4ra02613f] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2024] [Accepted: 07/12/2024] [Indexed: 08/02/2024] Open
Abstract
Indigo carmine dye is one of the most widely used dyes in various fields. In this study, the ethanolic extract of red dragon fruit peel (Ex-RDFP) was employed as a green fluorescence probe for measuring the synthetic dye indigo carmine. At a fluorescence excitation of 290.5 nm, the Ex-RDFP exhibits a fluorescence emission band at 341.5 nm. Meanwhile, the indigo carmine dye possesses an absorption spectrum at a maximum peak of 290 nm. Consequently, the fluorescence intensity of the Ex-RDFP was reduced upon the addition of indigo carmine solution due to the inner filter effect mechanism. This quenching in the fluorescence intensity of Ex-RDFP was substantially associated with the indigo carmine concentration at a linear scale of 1.0-7.0 μg mL-1 (r 2 = 0.9993). Furthermore, the limit of detection and the limit of quantitation of the method were found to be 0.209 μg mL-1 and 0.635 μg mL-1, respectively. The optimal analytical conditions, such as solvent used for dilution, pH, reaction time, volume of the reagent, and temperature, were examined and carefully studied. In addition, the proposed method was successfully applied to detect indigo carmine dye in various natural syrup samples, including lemon syrup, apple syrup, cantaloupe syrup, pineapple syrup, and guava syrup, with acceptable recovery values. The method's beneficial sustainability footprint was found by using an extensive greenness analysis that incorporated the modified National Environmental Methods Index (NEMI), the complex Green Analytical Procedure Index (GAPI), and the Analytical Greenness Calculator (AGREE) prep algorithms. In addition, "whiteness" and "blueness" were also assessed with the newly released (Red Green Blue 12) RGB12 and Blue Applicability Grade Index (BAGI) computational methods, emphasizing the benefit of the proposed method in terms of analytical efficiency, sustainability, and economy. The suggested technique is the answer to the worldwide popularity of ecologically conscious solutions by providing a green-and-white substitute for traditional techniques and advancing towards creating more sustainable quality control procedures in the future.
Collapse
Affiliation(s)
- Huda Salem AlSalem
- Department of Chemistry, College of Science, Princess Nourah bint Abdulrahman University P.O. Box 84428 Riyadh 11671 Saudi Arabia
| | - Sara Naif Alharbi
- Department of Chemistry, College of Science, Princess Nourah bint Abdulrahman University P.O. Box 84428 Riyadh 11671 Saudi Arabia
| | - Soha Talal Al-Goul
- Department of Chemistry, College of Sciences & Arts, King Abdulaziz University Rabigh 21911 Saudi Arabia
| | - Noha S Katamesh
- Pharmaceutical Analytical Chemistry Department, Faculty of Pharmacy (Girls), Al-Azhar University Cairo Egypt
| | - Mohamed A Abdel-Lateef
- Department of Pharmaceutical Analytical Chemistry, Faculty of Pharmacy, Al-Azhar University Assiut Branch Assiut 71524 Egypt +201028136868
| |
Collapse
|
2
|
Chung C, Baier S, McClements DJ, Decker EA. Stabilization of myoglobin from different species (produced by cellular agriculture) using food-grade natural and synthetic antioxidants. Food Res Int 2024; 178:113965. [PMID: 38309880 DOI: 10.1016/j.foodres.2024.113965] [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: 08/09/2023] [Revised: 12/19/2023] [Accepted: 01/02/2024] [Indexed: 02/05/2024]
Abstract
Cellular agriculture products, like myoglobin, are increasingly used by the food industry to provide desirable sensory properties to plant-based meat substitutes. This study elucidated the physicochemical properties and redox stability of myoglobin from both natural (equine) and cellular agriculture (bovine, sperm whale, and leopard) sources. The electrical characteristics and water-solubility of the different myoglobin samples were measured from pH 2.5 to 8.5. The isoelectric point of the myoglobin samples depended on the species, being pH 5.5 for equine, pH 4.5 for leopard and bovine, and pH 6.5 for sperm whale. All myoglobin samples had a solubility greater than 80% across the entire pH range studied. All myoglobin solutions appeared red and had two peaks in their UV-visible absorbance spectra after one day, which is consistent with oxymyoglobin formation. Equine myoglobin at pH 8 was selected to study its redox and color stability over time, where the oxymyoglobin oxidative status closely paralleled with the redness of the solutions. The effects of antioxidants (ascorbic acid, caffeic acid, catechin, gallic acid, quercetin, taxifolin, Trolox, and 4-methylcatechol) on the redox and color stability (redness) of the equine myoglobin (pH 8.0) was also studied. Antioxidants with low reduction potential values (ascorbic acid and quercetin) were particularly effective at enhancing the color stability of oxymyoglobin. The computational modeling study showed that amino acids on the myoglobin interacted with antioxidants through hydrogen bonds. The insights obtained may have important implications for the use of cellular agriculture to produce myoglobin for food applications.
Collapse
Affiliation(s)
- Cheryl Chung
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
| | - Stefan Baier
- Motif Foodworks, Design Building, 27 Drydock Ave, Boston, MA 02210, USA
| | | | - Eric Andrew Decker
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| |
Collapse
|
3
|
Castillo-Carrión M, Martínez-Espinosa R, Pérez-Álvarez JÁ, Fernández-López J, Viuda-Martos M, Lucas-González R. Nutritional, Fatty Acids, (Poly)phenols and Technological Properties of Flower Powders from Fuchsia hybrida and Alcea rosea. Foods 2024; 13:237. [PMID: 38254537 PMCID: PMC10814466 DOI: 10.3390/foods13020237] [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: 12/08/2023] [Revised: 01/01/2024] [Accepted: 01/04/2024] [Indexed: 01/24/2024] Open
Abstract
Fuchsia hybrida (pena pena) and Alcea rosea L. (malvagoma) are predominant flowers in the "Horchata" infusion, a traditional beverage in southern Ecuador, to which some medicinal properties are attributed. However, there is very little published information about these two flower species. The current study aimed to obtain two dehydrated powders of these flowers and to determine their chemical composition, physicochemical and technological properties, polyphenols, and fatty acids profile. In both powdered flowers, carbohydrates predominated, with a significant content of dietary fiber and fructose. The fat content was low, mainly comprising polyunsaturated fats (62% pena pena and 52% malvagoma), with a significant presence of omega-3 (C18:3n-3,6,9) and omega-6 (C18:2n-6,9) fatty acids, showing a better n-6/n-3 balance in the malvagoma flowers. Pena pena flowers are highlighted by high anthocyanin and ellagic acid amounts, whereas malvagoma contains a high content of flavanones. In conclusion, the studied powder flowers, could be used in the formulation of new foods or as source of anthocyanins as food colorants.
Collapse
Affiliation(s)
- Maritza Castillo-Carrión
- Departamento de Química, Facultad de Ciencias Exactas y Naturales, Universidad Técnica Particular de Loja, Loja 110108, Ecuador; (M.C.-C.); (R.M.-E.)
| | - Ruth Martínez-Espinosa
- Departamento de Química, Facultad de Ciencias Exactas y Naturales, Universidad Técnica Particular de Loja, Loja 110108, Ecuador; (M.C.-C.); (R.M.-E.)
| | - José Ángel Pérez-Álvarez
- IPOA Research Group, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UHM), Miguel Hernández University, 03312 Alicante, Spain; (J.Á.P.-Á.); (J.F.-L.); (M.V.-M.)
| | - Juana Fernández-López
- IPOA Research Group, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UHM), Miguel Hernández University, 03312 Alicante, Spain; (J.Á.P.-Á.); (J.F.-L.); (M.V.-M.)
| | - Manuel Viuda-Martos
- IPOA Research Group, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UHM), Miguel Hernández University, 03312 Alicante, Spain; (J.Á.P.-Á.); (J.F.-L.); (M.V.-M.)
| | - Raquel Lucas-González
- IPOA Research Group, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UHM), Miguel Hernández University, 03312 Alicante, Spain; (J.Á.P.-Á.); (J.F.-L.); (M.V.-M.)
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Avda. Galicia No. 4, 32900 Ourense, Spain
| |
Collapse
|
4
|
Yang R, Huang T, Song W, An Z, Lai Z, Liu S. Identification of WRKY gene family members in amaranth based on a transcriptome database and functional analysis of AtrWRKY42-2 in betalain metabolism. FRONTIERS IN PLANT SCIENCE 2023; 14:1300522. [PMID: 38130485 PMCID: PMC10734031 DOI: 10.3389/fpls.2023.1300522] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/23/2023] [Accepted: 11/16/2023] [Indexed: 12/23/2023]
Abstract
Introduction WRKY TFs (WRKY transcription factors) contribute to the synthesis of secondary metabolites in plants. Betalains are natural pigments that do not coexist with anthocyanins within the same plant. Amaranthus tricolor ('Suxian No.1') is an important leaf vegetable rich in betalains. However, the WRKY family members in amaranth and their roles in betalain synthesis and metabolism are still unclear. Methods To elucidate the molecular characteristics of the amaranth WRKY gene family and its role in betalain synthesis, WRKY gene family members were screened and identified using amaranth transcriptome data, and their physicochemical properties, conserved domains, phylogenetic relationships, and conserved motifs were analyzed using bioinformatics methods. Results In total, 72 WRKY family members were identified from the amaranth transcriptome. Three WRKY genes involved in betalain synthesis were screened in the phylogenetic analysis of WRKY TFs. RT-qPCR showed that the expression levels of these three genes in red amaranth 'Suxian No.1' were higher than those in green amaranth 'Suxian No.2' and also showed that the expression level of AtrWRKY42 gene short-spliced transcript AtrWRKY42-2 in Amaranth 'Suxian No.1' was higher than that of the complete sequence AtrWRKY42-1, so the short-spliced transcript AtrWRKY42-2 was mainly expressed in 'Suxian No.2' amaranth. Moreover, the total expression levels of AtrWRKY42-1 and AtrWRKY42-2 were down-regulated after GA3 treatment, so AtrWRKY42-2 was identified as a candidate gene. Therefore, the short splice variant AtrWRKY42-2 cDNA sequence, gDNA sequence, and promoter sequence of AtrWRKY42 were cloned, and the PRI 101-AN-AtrWRKY42-2-EGFP vector was constructed to evaluate subcellular localization, revealing that AtrWRKY42-2 is located in the nucleus. The overexpression vector pRI 101-AN-AtrWRKY42-2-EGFP and VIGS (virus-induced gene silencing) vector pTRV2-AtrWRKY42-2 were transferred into leaves of 'Suxian No.1' by an Agrobacterium-mediated method. The results showed that AtrWRKY42-2 overexpression could promote the expression of AtrCYP76AD1 and increase betalain synthesis. A yeast one-hybrid assay demonstrated that AtrWRKY42-2 could bind to the AtrCYP76AD1 promoter to regulate betalain synthesis. Discussion This study lays a foundation for further exploring the function of AtrWRKY42-2 in betalain metabolism.
Collapse
Affiliation(s)
| | | | | | | | | | - Shengcai Liu
- Institute of Horticultural Biotechnology, Fujian Agriculture and Forestry University, Fuzhou, Fujian, China
| |
Collapse
|
5
|
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.
Collapse
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.)
| |
Collapse
|
6
|
Natural pigments: Anthocyanins, carotenoids, chlorophylls, and betalains as food colorants in food products. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102403] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
|
7
|
Recent advances in the development of smart, active, and bioactive biodegradable biopolymer-based films containing betalains. Food Chem 2022; 390:133149. [DOI: 10.1016/j.foodchem.2022.133149] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2022] [Revised: 04/06/2022] [Accepted: 05/02/2022] [Indexed: 12/18/2022]
|
8
|
Ghosh S, Sarkar T, Chakraborty R, Shariati MA, Simal-Gandara J. Nature's palette: An emerging frontier for coloring dairy products. Crit Rev Food Sci Nutr 2022; 64:1508-1552. [PMID: 36066466 DOI: 10.1080/10408398.2022.2117785] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Consumers all across the world are looking for the most delectable and appealing foods, while also demanding products that are safer, more nutritious, and healthier. Substitution of synthetic colorants with natural colorants has piqued consumer and market interest in recent years. Due to increasing demand, extensive research has been conducted to find natural and safe food additives, such as natural pigments, that may have health benefits. Natural colorants are made up of a variety of pigments, many of which have significant biological potential. Because of the promising health advantages, natural colorants are gaining immense interest in the dairy industry. This review goes over the use of various natural colorants in dairy products which can provide desirable color as well as positive health impacts. The purpose of this review is to provide an in-depth look into the field of food (natural or synthetic) colorants applied in dairy products as well as their potential health benefits, safety, general trends, and future prospects in food science and technology. In this paper, we listed a plethora of applications of natural colorants in various milk-based products.
Collapse
Affiliation(s)
- Susmita Ghosh
- Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata, India
| | - Tanmay Sarkar
- Malda Polytechnic, West Bengal State Council of Technical Education, Government of West Bengal, Malda, India
| | - Runu Chakraborty
- Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata, India
| | - Mohammad Ali Shariati
- Research Department, K. G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), Moscow, Russian Federation
- Department of Scientific Research, Russian State Agrarian University - Moscow Timiryazev Agricultural Academy, Moscow, Russian Federation
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Analytical Chemistry and Food Science Department, Faculty of Science, Universidade de Vigo, Ourense, E32004, Spain
| |
Collapse
|
9
|
Studies on the Storage Stability of Betacyanins from Fermented Red Dragon Fruit (Hylocereus polyrhizus) Drink Imparted by Xanthan Gum and Carboxymethyl Cellulose. Food Chem 2022; 393:133404. [DOI: 10.1016/j.foodchem.2022.133404] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2022] [Revised: 05/19/2022] [Accepted: 06/03/2022] [Indexed: 11/19/2022]
|
10
|
Tsiailanis AD, Chatzigiannis CM, Papaemmanouil CD, Chatziathanasiadou MV, Chaloulos P, Riba I, Mullard G, Wiczkowski W, Koutinas A, Mandala I, Tzakos AG. Exploration of Betalains and Determination of the Antioxidant and Cytotoxicity Profile of Orange and Purple Opuntia spp. Cultivars in Greece. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2022; 77:198-205. [PMID: 35397767 DOI: 10.1007/s11130-022-00962-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 03/27/2022] [Indexed: 06/14/2023]
Abstract
Replacing synthetic dyes with natural pigments has gained great attention over the past years in the food industry, due to the increased alertness of consumers for nontoxic and natural additives. Betalains are water-soluble nitrogenous natural pigments that are used as natural colorants in food industries, due to their applicability and their rich pharmacological profile including antioxidant, antimicrobial, and anticancer properties. Therefore, there is a need for a detailed exploration of betalains to fully exploit their properties. Opuntia spp. plants are one of the primary sources of betalains. The objective of this study was to identify betalain phytochemical content in prickly pear cactus of two different Opuntia species from Greece (an Opuntia ficus-indica (L.) Mill (OFI) orange prickly pear cultivar and an Opuntia spp. purple prickly pear cultivar) using modern analytical techniques as also to evaluate their antioxidant and cytotoxicity profile. To achieve this we used an array of analytical techniques, including ultra-violet-vis (UV-Vis) spectroscopy, nuclear magnetic resonance (NMR) spectroscopy, and liquid chromatography-high resolution mass spectrometry (LC-HRMS) as also cell based in vitro assays. These enabled us to establish a rapid approach that can distinguish the different Opuntia spp. cultivars based on their phytochemical constituents through untargeted metabolomics analysis using ultra-high performance liquid chromatography-mass spectrometry - quadrupole time-of-flight (UPLC/MS Q-TOF). These findings could allow a further exploitation of Opuntia species and especially their enriched betalain phytochemical profile as viable source of natural food colorants.
Collapse
Affiliation(s)
- Antonios D Tsiailanis
- Section of Organic Chemistry and Biochemistry, Department of Chemistry, University of Ioannina, 45110, Ioannina, Greece
| | - Christos M Chatzigiannis
- Section of Organic Chemistry and Biochemistry, Department of Chemistry, University of Ioannina, 45110, Ioannina, Greece
| | - Christina D Papaemmanouil
- Section of Organic Chemistry and Biochemistry, Department of Chemistry, University of Ioannina, 45110, Ioannina, Greece
| | - Maria V Chatziathanasiadou
- Section of Organic Chemistry and Biochemistry, Department of Chemistry, University of Ioannina, 45110, Ioannina, Greece
| | - Panagiotis Chaloulos
- Laboratory of Food Process Engineering, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
| | - Isabel Riba
- European Application Laboratory, Waters Corporation, Stamford Avenue, Wilmslow, SK9 4AX, UK
| | - Graham Mullard
- European Application Laboratory, Waters Corporation, Stamford Avenue, Wilmslow, SK9 4AX, UK
| | - Wiesław Wiczkowski
- Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Olsztyn, Tuwima 10, 10-748, Olsztyn, Poland
| | - Apostolos Koutinas
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55, Athens, Greece
| | - Ioanna Mandala
- Laboratory of Food Process Engineering, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
| | - Andreas G Tzakos
- Section of Organic Chemistry and Biochemistry, Department of Chemistry, University of Ioannina, 45110, Ioannina, Greece.
- Institute of Materials Science and Computing, University Research Center of Ioannina (URCI), Ioannina, Greece.
| |
Collapse
|
11
|
Luo X, Zaitoon A, Lim LT. A review on colorimetric indicators for monitoring product freshness in intelligent food packaging: Indicator dyes, preparation methods, and applications. Compr Rev Food Sci Food Saf 2022; 21:2489-2519. [PMID: 35365965 DOI: 10.1111/1541-4337.12942] [Citation(s) in RCA: 44] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2021] [Revised: 01/12/2022] [Accepted: 02/21/2022] [Indexed: 12/27/2022]
Abstract
Intelligent food packaging system exhibits enhanced communication function by providing dynamic product information to various stakeholders (e.g., consumers, retailers, distributors) in the supply chain. One example of intelligent packaging involves the use of colorimetric indicators, which when subjected to external stimuli (e.g., moisture, gas/vapor, electromagnetic radiation, temperature), display discernable color changes that can be correlated with real-time changes in product quality. This type of interactive packaging system allows continuous monitoring of product freshness during transportation, distribution, storage, and marketing phases. This review summarizes the colorimetric indicator technologies for intelligent packaging systems, emphasizing on the types of indicator dyes, preparation methods, applications in different food products, and future considerations. Both food and nonfood indicator materials integrated into various carriers (e.g., paper-based substrates, polymer films, electrospun fibers, and nanoparticles) with material properties optimized for specific applications are discussed, targeting perishable products, such as fresh meat and fishery products. Colorimetric indicators can supplement the traditional "Best Before" date label by providing real-time product quality information to the consumers and retailers, thereby not only ensuring product safety, but also promising in reducing food waste. Successful scale-up of these intelligent packaging technologies to the industrial level must consider issues related to regulatory approval, consumer acceptance, cost-effectiveness, and product compatibility.
Collapse
Affiliation(s)
- Xiaoyu Luo
- Food Science and Technology Program, BNU-HKBU United International College, Zhuhai, Guangdong, China
| | - Amr Zaitoon
- Department of Food Science, University of Guelph, Guelph, Canada
| | - Loong-Tak Lim
- Department of Food Science, University of Guelph, Guelph, Canada
| |
Collapse
|
12
|
Roriz CL, Heleno SA, Alves MJ, Oliveira MBPP, Pinela J, Dias MI, Calhelha RC, Morales P, Ferreira ICFR, Barros L. Red pitaya (Hylocereus costaricensis) peel as a source of valuable molecules: Extraction optimization to recover natural colouring agents. Food Chem 2022; 372:131344. [PMID: 34818747 DOI: 10.1016/j.foodchem.2021.131344] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2021] [Revised: 09/30/2021] [Accepted: 10/01/2021] [Indexed: 11/04/2022]
Abstract
Hylocereus costaricensis peel contains large amounts of betacyanins and can be exploited as a source of natural colorants. This work aimed the chemical characterization and evaluation of bioactive properties of this by-product and the optimization of the ultrasound-assisted extraction (UAE) of betacyanins using the response surface methodology (RSM). Oxalic and malic acids and traces of fumaric acid were detected, as well as the four tocopherol isoforms, predominantly γ-tocopherol. Four betacyanins were identified and used as response criteria for UAE optimization, namely phyllocactin, isobetanin, isophyllocactin, and betanin. Sample processing at 487 W for 38 min result in the maximum betacyanin content (36 ± 1 mg/g dw). The peel extract inhibit the oxidative haemolysis, with IC50 values of 255 and 381 μg/mL for Δt of 60 and 120 min, respectively, and the growth of pathogenic bacteria, with minimum inhibitory concentrations ranging from 5 to 20 mg/mL. Furthermore, no toxicity was observed for normal cells.
Collapse
Affiliation(s)
- Custódio Lobo Roriz
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Dpto. Nutrición y Ciencia de los Alimentos, Facultad de Farmacia. Universidad Complutense de Madrid (UCM), Pza Ramón y Cajal, s/n. E-28040, Madrid, Spain
| | - Sandrina A Heleno
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Maria José Alves
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - M Beatriz P P Oliveira
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, R. Jorge Viterbo Ferreira, 228 4050-313 Porto, Portugal
| | - José Pinela
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Maria Inês Dias
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Ricardo C Calhelha
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Patricia Morales
- Dpto. Nutrición y Ciencia de los Alimentos, Facultad de Farmacia. Universidad Complutense de Madrid (UCM), Pza Ramón y Cajal, s/n. E-28040, Madrid, Spain
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| |
Collapse
|
13
|
Ju C, Lv J, Wu A, Wang Y, Zhu Y, Chen J. Effect of pH on betalain–anthocyanin mixture in bayberry juice: influences on pigments, colour, and antioxidant capacity. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15680] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Changxin Ju
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou 310058 China
| | - Jimin Lv
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou 310058 China
| | - Andi Wu
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou 310058 China
| | - Yiwen Wang
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou 310058 China
| | - Yanyun Zhu
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou 310058 China
| | - Jianchu Chen
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou 310058 China
| |
Collapse
|
14
|
Novais C, Molina AK, Abreu RMV, Santo-Buelga C, Ferreira ICFR, Pereira C, Barros L. Natural Food Colorants and Preservatives: A Review, a Demand, and a Challenge. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:2789-2805. [PMID: 35201759 PMCID: PMC9776543 DOI: 10.1021/acs.jafc.1c07533] [Citation(s) in RCA: 40] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/10/2023]
Abstract
The looming urgency of feeding the growing world population along with the increasing consumers' awareness and expectations have driven the evolution of food production systems and the processes and products applied in the food industry. Although substantial progress has been made on food additives, the controversy in which some of them are still shrouded has encouraged research on safer and healthier next generations. These additives can come from natural sources and confer numerous benefits for health, beyond serving the purpose of coloring or preserving, among others. As limiting factors, these additives are often related to stability, sustainability, and cost-effectiveness issues, which justify the need for innovative solutions. In this context, and with the advances witnessed in computers and computational methodologies for in silico experimental aid, the development of new safer and more efficient natural additives with dual functionality (colorant and preservative), for instance by the copigmentation phenomena, may be achieved more efficiently, circumventing the current difficulties.
Collapse
Affiliation(s)
- Cláudia Novais
- Centro
de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus
de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Adriana K. Molina
- Centro
de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus
de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Rui M. V. Abreu
- Centro
de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus
de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Celestino Santo-Buelga
- Grupo
de Investigación en Polifenoles (GIP-USAL), Facultad de Farmacia,
Campus Miguel de Unamuno s/n, Universidad
de Salamanca, 37007 Salamanca, Spain
| | - Isabel C. F. R. Ferreira
- Centro
de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus
de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Carla Pereira
- Centro
de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus
de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Lillian Barros
- Centro
de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus
de Santa Apolónia, 5300-253 Bragança, Portugal
| |
Collapse
|
15
|
Kumorkiewicz-Jamro A, Świergosz T, Sutor K, Spórna-Kucab A, Wybraniec S. Multi-colored shades of betalains: recent advances in betacyanin chemistry. Nat Prod Rep 2021; 38:2315-2346. [PMID: 34515277 DOI: 10.1039/d1np00018g] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
Covering: 2001 to 2021Betacyanins cover a class of remarkable natural red-violet plant pigments with prospective chemical and biological properties for wide-ranging applications in food, pharmaceuticals, and the cosmetic industry. Betacyanins, forming the betalain pigment group together with yellow betaxanthins, have gained much attention due to the increasing social awareness of the positive impact of natural products on human health. Betalains are commercially recognized as natural food colorants with preliminarily ascertained, but to be further investigated, health-promoting properties. In addition, they exhibit a remarkable structural diversity based on glycosylated and acylated varieties. The main research directions for natural plant pigments are focused on their structure elucidation, methods of their separation and analysis, biological activities, bioavailability, factors affecting their stability, industrial applications as a plant-based food, natural colorants, drugs, and cosmetics as well as methods for high-yield production and stabilization. This review covers period of the last two decades of betacyanin research. In the first part of the review, we present an updated classification of all known betacyanins and their derivatives identified by chemical means as well as by mass spectrometric and NMR techniques. In the second part, we review the current research reports focused on the chemical properties of the pigments (decarboxylation, oxidation, conjugation, and chlorination reactions as well as the acyl group migration phenomenon) and describe the semi-synthesis of natural and artificial fluorescent betalamic acid conjugates, showing various prospective research directions.
Collapse
Affiliation(s)
- Agnieszka Kumorkiewicz-Jamro
- Department of Chemical Technology and Environmental Analysis, Faculty of Chemical Engineering and Technology, Cracow University of Technology, Warszawska 24, 31-155 Cracow, Poland.
| | - Tomasz Świergosz
- Department of Chemical Technology and Environmental Analysis, Faculty of Chemical Engineering and Technology, Cracow University of Technology, Warszawska 24, 31-155 Cracow, Poland.
| | - Katarzyna Sutor
- Department of Chemical Technology and Environmental Analysis, Faculty of Chemical Engineering and Technology, Cracow University of Technology, Warszawska 24, 31-155 Cracow, Poland.
| | - Aneta Spórna-Kucab
- Department of Chemical Technology and Environmental Analysis, Faculty of Chemical Engineering and Technology, Cracow University of Technology, Warszawska 24, 31-155 Cracow, Poland.
| | - Sławomir Wybraniec
- Department of Chemical Technology and Environmental Analysis, Faculty of Chemical Engineering and Technology, Cracow University of Technology, Warszawska 24, 31-155 Cracow, Poland.
| |
Collapse
|
16
|
Flores-Mancha MA, Ruíz-Gutiérrez MG, Sánchez-Vega R, Santellano-Estrada E, Chávez-Martínez A. Effect of Encapsulated Beet Extracts ( Beta vulgaris) Added to Yogurt on the Physicochemical Characteristics and Antioxidant Activity. Molecules 2021; 26:4768. [PMID: 34443359 PMCID: PMC8401705 DOI: 10.3390/molecules26164768] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Revised: 07/28/2021] [Accepted: 07/31/2021] [Indexed: 11/16/2022] Open
Abstract
Beet has been used as an ingredient for functional foods due to its high antioxidant activity, thanks to the betalains it contains. The effects of the addition of beet extract (liquid and lyophilized) on the physicochemical characteristics, color, antioxidant activity (AA), total betalains (TB), total polyphenols (TP), and total protein concentration (TPC) were evaluated on stirred yogurt. The treatments (T1-yogurt natural, T2-yogurt added with beet juice, T3-added extract of beet encapsulated with maltodextrin, and T4-yogurt added with extract of beet encapsulated with inulin) exhibited results with significant differences (p < 0.05). The highest TB content was observed in T2 (209.49 ± 14.91), followed by T3 (18.65 ± 1.01) and later T4 (12.96 ± 0.55). The highest AA was observed on T2 after 14 days (ABTS˙ 0.819 mM TE/100 g and DPPH˙ 0.343 mM TE/100 g), and the lowest was found on T1 at day 14 (ABTS˙ 0.526 mM TE/100 g and DPPH˙ 0.094 mM TE/100 g). A high content of TP was observed (7.13 to 9.79 mg GAE/g). The TPC varied between 11.38 to 12.56 µg/mL. The addition of beet extract significantly increased AA in yogurt, betalains being the main compounds responsible for that bioactivity.
Collapse
Affiliation(s)
- Martha A Flores-Mancha
- Departamento de Tecnología de Productos de Origen Animal, Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Francisco R. Almada km 1, Chihuahua 31000, CI, Mexico
| | - Martha G Ruíz-Gutiérrez
- Departamento de Investigación y Posgrado, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n Campus Universitario 2, Chihuahua 31125, CI, Mexico
| | - Rogelio Sánchez-Vega
- Departamento de Tecnología de Productos de Origen Animal, Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Francisco R. Almada km 1, Chihuahua 31000, CI, Mexico
| | - Eduardo Santellano-Estrada
- Departamento de Tecnología de Productos de Origen Animal, Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Francisco R. Almada km 1, Chihuahua 31000, CI, Mexico
| | - América Chávez-Martínez
- Departamento de Tecnología de Productos de Origen Animal, Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Francisco R. Almada km 1, Chihuahua 31000, CI, Mexico
| |
Collapse
|
17
|
Yasaminshirazi K, Hartung J, Fleck M, Graeff-Hönninger S. Impact of Cold Storage on Bioactive Compounds and Their Stability of 36 Organically Grown Beetroot Genotypes. Foods 2021; 10:foods10061281. [PMID: 34199724 PMCID: PMC8230214 DOI: 10.3390/foods10061281] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2021] [Revised: 05/29/2021] [Accepted: 06/02/2021] [Indexed: 12/26/2022] Open
Abstract
In order to exploit the functional properties of fresh beetroot all year round, maintaining the health-benefiting compounds is the key factor. Thirty-six beetroot genotypes were evaluated regarding their content of total dry matter, total phenolic compounds, betalain, nitrate, and total soluble sugars directly after harvest and after cold storage periods of one and four months. Samples were collected from two field experiments, which were conducted under organic conditions in Southwestern Germany in 2017 and 2018. The outcome of this study revealed a significant influence of genotype (p < 0.05) on all measured compounds. Furthermore, significant impacts were shown for storage period on total dry matter content, nitrate, and total phenolic compounds. The medians of nitrate content based on the genotypes studied within the experiment ranged between 4179 ± 1267-20,489 ± 2988 mg kg-1 DW (dry weight), and that for the total phenolic compounds varied between 201.45 ± 13.13 mg GAE 100 g-1 DW and 612.39 ± 40.58 mg GAE 100 g-1 DW (milligrams of gallic acid equivalents per 100 g of dry weight). According to the significant influence of the interactions of storage period and genotype on total soluble sugars and betalain, the decrease or increase in the content of the assessed compounds during the cold storage noted to be genotype-specific. Therefore, to benefit beetroots with retained quality for an extended time after harvest, selection of the suitable genotype based on the intended final use is recommended.
Collapse
Affiliation(s)
- Khadijeh Yasaminshirazi
- Group of Cropping Systems and Modelling, Institute of Crop Science, University of Hohenheim, Fruwirthstr. 23, 70599 Stuttgart, Germany;
- Correspondence: ; Tel.: +49-711-459-24186
| | - Jens Hartung
- Department of Biostatistics, Institute of Crop Science, University of Hohenheim, Fruwirthstr. 23, 70599 Stuttgart, Germany;
| | - Michael Fleck
- Kultursaat e.V., Kronstraβe 24, 61209 Echzell, Germany;
| | - Simone Graeff-Hönninger
- Group of Cropping Systems and Modelling, Institute of Crop Science, University of Hohenheim, Fruwirthstr. 23, 70599 Stuttgart, Germany;
| |
Collapse
|
18
|
Flores‐Mancha MA, Ruíz‐Gutiérrez MG, Rentería‐Monterrubio AL, Sánchez‐Vega R, Juárez‐Moya J, Santellano‐Estrada E, Chávez‐Martínez A. Stirred yogurt added with beetroot extracts as an antioxidant source: Rheological, sensory, and physicochemical characteristics. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15628] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Martha Azucena Flores‐Mancha
- Departamento de Tecnología de Productos de Origen Animal, Facultad de Zootecnia y Ecología Universidad Autónoma de Chihuahua Chihuahua México
| | - Martha Graciela Ruíz‐Gutiérrez
- Departamento de Investigación y Posgrado, Facultad de Ciencias Químicas Universidad Autónoma de Chihuahua Chihuahua México
| | - Ana Luisa Rentería‐Monterrubio
- Departamento de Tecnología de Productos de Origen Animal, Facultad de Zootecnia y Ecología Universidad Autónoma de Chihuahua Chihuahua México
| | - Rogelio Sánchez‐Vega
- Departamento de Tecnología de Productos de Origen Animal, Facultad de Zootecnia y Ecología Universidad Autónoma de Chihuahua Chihuahua México
| | - Juliana Juárez‐Moya
- Departamento de Tecnología de Productos de Origen Animal, Facultad de Zootecnia y Ecología Universidad Autónoma de Chihuahua Chihuahua México
| | - Eduardo Santellano‐Estrada
- Departamento de Tecnología de Productos de Origen Animal, Facultad de Zootecnia y Ecología Universidad Autónoma de Chihuahua Chihuahua México
| | - América Chávez‐Martínez
- Departamento de Tecnología de Productos de Origen Animal, Facultad de Zootecnia y Ecología Universidad Autónoma de Chihuahua Chihuahua México
| |
Collapse
|
19
|
Carmona JC, Robert P, Vergara C, Sáenz C. Microparticles of yellow-orange cactus pear pulp (Opuntia ficus-indica) with cladode mucilage and maltodextrin as a food coloring in yogurt. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110672] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
20
|
Sun L, Xin F, Alper HS. Bio-synthesis of food additives and colorants-a growing trend in future food. Biotechnol Adv 2021; 47:107694. [PMID: 33388370 DOI: 10.1016/j.biotechadv.2020.107694] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2020] [Revised: 12/24/2020] [Accepted: 12/27/2020] [Indexed: 02/07/2023]
Abstract
Food additives and colorants are extensively used in the food industry to improve food quality and safety during processing, storage and packing. Sourcing of these molecules is predominately through three means: extraction from natural sources, chemical synthesis, and bio-production, with the first two being the most utilized. However, growing demands for sustainability, safety and "natural" products have renewed interest in using bio-based production methods. Likewise, the move to more cultured foods and meat alternatives requires the production of new additives and colorants. The production of bio-based food additives and colorants is an interdisciplinary research endeavor and represents a growing trend in future food. To highlight the potential of microbial hosts for food additive and colorant production, we focus on current advances for example molecules based on their utilization stage and bio-production yield as follows: (I) approved and industrially produced with high titers; (II) approved and produced with decent titers (in the g/L range), but requiring further engineering to reduce production costs; (III) approved and produced with very early stage titers (in the mg/L range); and (IV) new/potential candidates that have not been approved but can be sourced through microbes. Promising approaches, as well as current challenges and future directions will also be thoroughly discussed for the bioproduction of these food additives and colorants.
Collapse
Affiliation(s)
- Lichao Sun
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, People's Republic of China.
| | - Fengjiao Xin
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, People's Republic of China.
| | - Hal S Alper
- Institute for Cellular and Molecular Biology, The University of Texas at Austin, 2500 Speedway Avenue, Austin, TX 78712, United States; McKetta Department of Chemical Engineering, The University of Texas at Austin, 200 E Dean Keeton St. Stop C0400, Austin, TX 78712, United States.
| |
Collapse
|
21
|
Characterization of Beet Root Extract ( Beta vulgaris) Encapsulated with Maltodextrin and Inulin. Molecules 2020; 25:molecules25235498. [PMID: 33255296 PMCID: PMC7727679 DOI: 10.3390/molecules25235498] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2020] [Revised: 11/18/2020] [Accepted: 11/19/2020] [Indexed: 11/17/2022] Open
Abstract
Betalains are powerful antioxidants contained in beets. These are divided into betacyanins (red-violet) and betaxanthins (yellow-orange), and they can be used as natural colorants in the food industry. The effects of freeze-drying pure beet juice (B) and the encapsulation of beet juice with a dextrose equivalent (DE) 10 maltodextrin (M) and agave inulin (I) as carrier agents were evaluated. The powders showed significant differences (p < 0.05) in all the variables analyzed: water absorption index (WAI), water solubility index (WSI), glass transition temperature (Tg), total betalains (TB), betacyanins (BC), betaxanthins (BX), total polyphenols (TP), antioxidant activity (AA, via 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) (ABTS), and 2,2-diphenyl-1-picrylhydrazyl (DPPH)) and total protein concentration (TPC). The highest values of antioxidant activity were found in the non-encapsulated beet powder, followed by the powder encapsulated with maltodextrin and, to a lesser extent, the powder encapsulated with inulin. The glass transition temperature was 61.63 °C for M and 27.59 °C for I. However, for B it was less than 18.34 °C, which makes handling difficult. Encapsulation of beet extract with maltodextrin and inulin by lyophilization turned out to be an efficient method to increase solubility and diminish hygroscopicity.
Collapse
|
22
|
Phytochemical Molecules from the Decarboxylation of Gomphrenins in Violet Gomphrena globosa L.-Floral Infusions from Functional Food. Int J Mol Sci 2020; 21:ijms21228834. [PMID: 33266455 PMCID: PMC7700562 DOI: 10.3390/ijms21228834] [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: 11/05/2020] [Revised: 11/20/2020] [Accepted: 11/20/2020] [Indexed: 11/25/2022] Open
Abstract
Herein, the generation of decarboxylated derivatives of gomphrenin pigments exhibiting potential health-promoting properties and the kinetics of their extraction during tea brewing from the purple flowers of Gomphrena globosa L. in aqueous and aqueous citric acid solutions were investigated. Time-dependent concentration monitoring of natural gomphrenins and their tentative identification was carried out by LC-DAD-ESI-MS/MS. The high content of acylated gomphrenins and their principal decarboxylation products, 2-, 15-, 17-decarboxy-gomphrenins, along with minor levels of their bidecarboxylated derivatives, were reported in the infusions. The identification was supported by the determination of molecular formulas of the extracted pigments by liquid chromatography coupled with high-resolution mass spectrometry (LCMS-IT-TOF). The influence of plant matrix on gomphrenins’ stability and generation of their derivatives, including the extraction kinetics, was determined by studying the concentration profiles in the primary and diluted infusions. Isolated and purified acylated gomphrenins from the same plant material were used for the preliminary determination of their decarboxylated derivatives. The acylated gomphrenins were found to be more stable than nonacylated ones. Citric acid addition had a degradative influence on natural gomphrenins mainly during the longer tea brewing process (above 15 min); however, the presence of plant matrix significantly increased the stability for betacyanins’ identification.
Collapse
|
23
|
Li S, Mu B, Wang X, Kang Y, Wang A. Fabrication of Eco-Friendly Betanin Hybrid Materials Based on Palygorskite and Halloysite. MATERIALS (BASEL, SWITZERLAND) 2020; 13:E4649. [PMID: 33080985 PMCID: PMC7603274 DOI: 10.3390/ma13204649] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/03/2020] [Revised: 10/14/2020] [Accepted: 10/15/2020] [Indexed: 12/22/2022]
Abstract
Eco-friendly betanin/clay minerals hybrid materials with good stability were synthesized by combining with adsorption, grinding, and heating treatment using natural betanin extracted from beetroot and natural 2:1 type palygorskite or 1:1 type halloysite. After incorporation of clay minerals, the thermal stability and solvent resistance of natural betanin were obviously enhanced. Due to the difference in the structure of palygorskite and halloysite, betanin was mainly adsorbed on the outer surface of palygorskite or halloysite through hydrogen-bond interaction, but also part of them also entered into the lumen of Hal via electrostatic interaction. Compared with palygorskite, hybrid materials prepared with halloysite exhibited the better color performance, heating stability and solvent resistance due to the high loading content of betanin and shielding effect of lumen of halloysite.
Collapse
Affiliation(s)
- Shue Li
- Key Laboratory of Clay Mineral Applied Research of Gansu Province, Center of Eco-Materials and Green Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China; (S.L.); (X.W.); (Y.K.)
- Center of Materials Science and Optoelectronics Engineering, University of Chinese Academy of Sciences, Beijing 100049, China
- Center of Xuyi Palygorskite Applied Technology, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Xuyi 211700, China
| | - Bin Mu
- Key Laboratory of Clay Mineral Applied Research of Gansu Province, Center of Eco-Materials and Green Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China; (S.L.); (X.W.); (Y.K.)
- Center of Xuyi Palygorskite Applied Technology, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Xuyi 211700, China
| | - Xiaowen Wang
- Key Laboratory of Clay Mineral Applied Research of Gansu Province, Center of Eco-Materials and Green Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China; (S.L.); (X.W.); (Y.K.)
- Center of Xuyi Palygorskite Applied Technology, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Xuyi 211700, China
| | - Yuru Kang
- Key Laboratory of Clay Mineral Applied Research of Gansu Province, Center of Eco-Materials and Green Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China; (S.L.); (X.W.); (Y.K.)
- Center of Xuyi Palygorskite Applied Technology, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Xuyi 211700, China
| | - Aiqin Wang
- Key Laboratory of Clay Mineral Applied Research of Gansu Province, Center of Eco-Materials and Green Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China; (S.L.); (X.W.); (Y.K.)
- Center of Xuyi Palygorskite Applied Technology, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Xuyi 211700, China
| |
Collapse
|
24
|
Zhao HS, Ma Z, Jing P. Interaction of soy protein isolate fibrils with betalain from red beetroots: Morphology, spectroscopic characteristics and thermal stability. Food Res Int 2020; 135:109289. [DOI: 10.1016/j.foodres.2020.109289] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2019] [Revised: 04/29/2020] [Accepted: 04/30/2020] [Indexed: 12/11/2022]
|
25
|
Meléndez-Pizarro CO, Calva-Quintana A, Espinoza-Hicks JC, Sánchez-Madrigal MÁ, Quintero-Ramos A. Continuous Flow UV-C Irradiation Effects on the Physicochemical Properties of Aloe vera Gel and Pitaya (S tenocereus spp.) Blend. Foods 2020; 9:E1068. [PMID: 32781682 PMCID: PMC7465395 DOI: 10.3390/foods9081068] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Revised: 07/26/2020] [Accepted: 08/04/2020] [Indexed: 11/21/2022] Open
Abstract
Physicochemical properties of a blend of 10% Aloe vera gel with 5% pitaya juice subjected to UV-C doses of 16.5, 27.7, and 40 mJ/cm2 were evaluated at pH 3.5 and 5.5. Unprocessed treatments were used as the control. The a* color parameter decreased and luminosity increased at pH 3.5. The decrease in the reddish color was consistent with the decrease in total betalains content and stabilized at pH 5.5. The NMR analyses of UV-C treatments showed changes in betalains signal patterns. Polyphenolics content was significantly reduced in the UV-C treatments at pH 5.5. UV-C processing decreased the antioxidant activity 1.25 times compared to unprocessed treatments. Total sugar content was reduced as the UV-C dose increased. Doses above 16.5 mJ/cm2 resulted in a higher simple sugar content at a pH 3.5. The UV-C continuous flow technology can be applied to stabilize betalains in Aloe vera-pitaya blends at a UV-C dose of 16.5 mJ/cm2 and pH 5.5.
Collapse
Affiliation(s)
| | | | | | | | - Armando Quintero-Ramos
- Departamento de Investigación y Posgrado, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua (UACH), Nuevo Campus Universitario, Circuito Universitario, Chihuahua CP 31125, Mexico; (C.O.M.-P.); (A.C.-Q.); (J.C.E.-H.); (M.Á.S.-M.)
| |
Collapse
|
26
|
Kumorkiewicz-Jamro A, Popenda L, Wybraniec S. Identification of Novel Low-Weight Sulfhydryl Conjugates of Oxidized 5- O- and 6- O-Substituted Betanidin Pigments. ACS OMEGA 2020; 5:14955-14967. [PMID: 32637769 PMCID: PMC7330895 DOI: 10.1021/acsomega.0c00378] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/27/2020] [Accepted: 05/22/2020] [Indexed: 05/08/2023]
Abstract
The formation of conjugates of oxidized betacyanin pigments with selected low-weight sulfhydryl scavengers was studied. Short-lived quinonoids, quinone methides, and aminochromes derived from oxidized betacyanins are able to form adducts with different efficiencies. In this report, mass spectrometric and NMR identifications of CS-linked conjugates of cysteine, cysteamine, N-acetylcysteine, and dl-dithiolthreitol with quinonoid forms generated through oxidation of betanidin, betanin, and gomphrenin is presented. An adduct that formed between cysteine and quinonoid generated from betanin by its oxidation and decarboxylation (2-decarboxy-xanbetanin) was detected and reported for the first time. The most stable gomphrenin CS-conjugate, N-acetylcysteinylated gomphrenin, was isolated by semipreparative chromatography and its structure was established by NMR analysis. This enabled to confirm the conjugation position at carbon C-4 and to indicate the presence of a dopachromic intermediate during oxidation of gomphrenin. Conjugation of betacyanins with thiol-bearing moieties may generate new molecules with modified chemical and biological properties. Obtained results confirm that gomphrenin is capable of forming CS-conjugates with higher efficiency than betanin.
Collapse
Affiliation(s)
- Agnieszka Kumorkiewicz-Jamro
- Department
of Analytical Chemistry, Institute C-1, Faculty of Chemical Engineering
and Technology, Cracow University of Technology, ul. Warszawska 24, Cracow 31-155, Poland
| | - L̷ukasz Popenda
- NanoBioMedical
Centre, Adam Mickiewicz University in Poznań, Wszechnicy Piastowskiej 3, 61-614 Poznań, Poland
| | - Sl̷awomir Wybraniec
- Department
of Analytical Chemistry, Institute C-1, Faculty of Chemical Engineering
and Technology, Cracow University of Technology, ul. Warszawska 24, Cracow 31-155, Poland
- ; . Tel.: +48-12-628-3074. Fax: +48-12-628-2036
| |
Collapse
|
27
|
Roriz CL, Heleno SA, Carocho M, Rodrigues P, Pinela J, Dias MI, Fernandes IP, Barreiro MF, Morales P, Barros L, Ferreira ICFR. Betacyanins from Gomphrena globosa L. flowers: Incorporation in cookies as natural colouring agents. Food Chem 2020; 329:127178. [PMID: 32502746 DOI: 10.1016/j.foodchem.2020.127178] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2020] [Revised: 05/22/2020] [Accepted: 05/27/2020] [Indexed: 01/31/2023]
Abstract
A betacyanin rich extract was obtained from the flowers of Gomphrena globosa L. by ultrasound-assisted extraction and dried either by lyophilization or spray-drying, was tested as a natural colourant in cookies and compared to a commercial colourant. The extracts were characterized in terms of betacyanin content and antioxidant potential. The effects of the colourants incorporation in the cookies were assessed through proximate composition, soluble sugars, fatty acids, color, texture and microbial load, over a shelf life of 30 days. Considering all the assays and analyzing the results through a 2-way analysis of variance, the cookies incorporated with spray-dried colourant showed the most intense pink coloration while cookies incorporated with lyophilized extract lost less color intensity over time. Thus, betacyanin extracts have potential as pink natural alternatives to synthetic colourants in the food industry.
Collapse
Affiliation(s)
- Custódio Lobo Roriz
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Dpto. Nutrición y Ciencia de los Alimentos. Facultad de Farmacia, Universidad Complutense de Madrid (UCM), Madrid, Spain
| | - Sandrina A Heleno
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Márcio Carocho
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Paula Rodrigues
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - José Pinela
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Maria Inês Dias
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Isabel P Fernandes
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Maria Filomena Barreiro
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Patricia Morales
- Dpto. Nutrición y Ciencia de los Alimentos. Facultad de Farmacia, Universidad Complutense de Madrid (UCM), Madrid, Spain
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| |
Collapse
|
28
|
de Oliveira SPA, do Nascimento HMA, Sampaio KB, de Souza EL. A review on bioactive compounds of beet ( Beta vulgaris L. subsp. vulgaris) with special emphasis on their beneficial effects on gut microbiota and gastrointestinal health. Crit Rev Food Sci Nutr 2020; 61:2022-2033. [PMID: 32449379 DOI: 10.1080/10408398.2020.1768510] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
This review discusses the available literature concerning the bioactive compounds of beet (Beta vulgaris L.) and their ability to modulate the gut microbiota and parameters indicative of gastrointestinal health. Data of published literature characterize beet as a source of a variety of bioactive compounds (e.g. diet fiber, pectic-oligosaccharides, betalains and phenolics) with proven beneficial effects on human health. Beet extracts and pectin and pectic-oligosaccharides from beet have shown able to modulate positively gut microbiota composition and activity, with noticeable bifidogenic effects, in addition to stimulate the growth and metabolism of probiotics. Beet betalains and phenolics seem to increase the production of metabolites (e.g. short chain fatty acids) by gut microbiota and probiotics, which are linked with different beneficial effects on host health. The outstanding contents of betalains and phenolics with antioxidant, anti-inflammatory and anti-carcinogenic properties have been linked to the positive effects of beet on gastrointestinal health. Beet should be a healthy choice for use in domestic meal preparations and a source of ingredients to formulate added-value functionalized food products.
Collapse
Affiliation(s)
| | | | - Karoliny Brito Sampaio
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, Brazil
| | - Evandro Leite de Souza
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, Brazil
| |
Collapse
|
29
|
Chemical characterization, antioxidant capacity, and anti-hyperglycemic effect of Stenocereus stellatus fruits from the arid Mixteca Baja region of Mexico. Food Chem 2020; 328:127076. [PMID: 32480257 DOI: 10.1016/j.foodchem.2020.127076] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2020] [Revised: 05/09/2020] [Accepted: 05/14/2020] [Indexed: 11/24/2022]
Abstract
The tunillo (Stenocereus stellatus [Pfeiffer] Riccobono) is a relatively little known cactus fruit with a significant pharmacological potential. However, all currently known variants are identified visually mostly on the basis of pulp color. Differences in chemical composition and pharmacological properties also remain largely unknown. Support vector machine classifiers were applied to UV-Visible spectra of liquid samples to obtain the following, color-based categories of tunillo fruits: A1-white, A2-red, A3-purple, and A4-orange. The spectrum of A2-red could be duplicated by combining those from A3-purple and A4-orange, while UPGMA-based hierarchical clustering of psbA-trnH and matK suggested that certain differences in color might actually have a genetic basis. The pigment quantification established A2-red and A3-purple as the most suitable candidates for the extraction of betalains and complex colored matrices, respectively. A2-red also had the highest content of phenols and flavonoids and displayed a noticeable anti-hyperglycemic effect.
Collapse
|
30
|
Albuquerque BR, Oliveira MBPP, Barros L, Ferreira ICFR. Could fruits be a reliable source of food colorants? Pros and cons of these natural additives. Crit Rev Food Sci Nutr 2020; 61:805-835. [PMID: 32267162 DOI: 10.1080/10408398.2020.1746904] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Color additives are important for the food industry to improve sensory quality lost during food process and to expand the variety of products. In general, artificial colorants have lower cost and better stability than the natural ones. Nevertheless, studies have reported their association with some health disorders. Furthermore, consumers have given greater attention to food products with health beneficial effects, which has provided a new perspective for the use of natural colorants. In this context, fruits are an excellent alternative source of natural compounds, that allow the obtainment of a wide range of colorant molecules, such as anthocyanins, betalains, carotenoids, and chlorophylls. Furthermore, in addition to their coloring ability, they comprise different bioactive properties. However, the extraction and application of natural colorants from fruits is still a challenge, since these compounds show some stability problems, in addition to issues related to the sustainability of raw-materials providing. To overcome these limitations, several studies have reported optimized extraction and stabilization procedures. In this review, the major pigments found in fruits and their extraction and stabilization techniques for uses as food additives will be looked over.
Collapse
Affiliation(s)
- Bianca R Albuquerque
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal
| | - M Beatriz P P Oliveira
- REQUIMTE - Science Chemical Department, Faculty of Pharmacy, University of Porto, Porto, Portugal
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal
| |
Collapse
|
31
|
Kumorkiewicz A, Sutor K, Nemzer B, Pietrzkowski Z, Wybraniec S. Thermal Decarboxylation of Betacyanins in Red Beet Betalain-Rich Extract. POL J FOOD NUTR SCI 2020. [DOI: 10.31883/pjfns/114897] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
|
32
|
Adulteration of beetroot red and paprika extract based food colorant with Monascus red pigments and their detection by HPLC-QTof MS analyses. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.05.020] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
33
|
Rostami H, Esfahani AA. Development a smart edible nanocomposite based on mucilage of Melissa officinalis seed/montmorillonite (MMT)/curcumin. Int J Biol Macromol 2019; 141:171-177. [PMID: 31479676 DOI: 10.1016/j.ijbiomac.2019.08.261] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2019] [Revised: 08/29/2019] [Accepted: 08/30/2019] [Indexed: 01/16/2023]
Abstract
The aim of the present study was, first to fabricate Melissa officinalis seed gum (MOSG)-based films incorporated with montmorillonite (MMT) at various concentrations and subsequently, evaluate of the physicochemical properties of the developed films. Afterward, the anti-bacterial and anti-mold activities of the developed nanocomposites were assessed. Finally, curcumin was incorporated into formulation of the fabricated film at optimal condition to sense pH changes. Incorporating MMT nanoparticles into MOSG-based films could reduce the thickness, water solubility and moisture content of the samples. Tensile strength (TS) and elongation at break (EB) values significantly increased with increase of MMT concentration. The nanoparticle addition specifically at higher levels resulted in increase of agglomeration. Neither anti-mold and nor anti-microbial activity were observed for the tested nanocomposites. The films containing curcumin had good antibacterial and anti-mold activities and can be used as smart package due to their ability to sense the pH change.
Collapse
Affiliation(s)
- H Rostami
- Health Research Center, Life Style Institute, Baqiyatallah University of Medical Sciences, Tehran, Iran.
| | - A Aliakbar Esfahani
- Marine Medicine Research Center, Baqiyatallah University of Medical Sciences, Tehran, Iran
| |
Collapse
|
34
|
Ciriminna R, Fidalgo A, Avellone G, Carnaroglio D, Danzì C, Timpanaro G, Meneguzzo F, Ilharco LM, Pagliaro M. Economic and Technical Feasibility of Betanin and Pectin Extraction from Opuntia ficus-indica Peel via Microwave-Assisted Hydrodiffusion. ACS OMEGA 2019; 4:12121-12124. [PMID: 31460325 PMCID: PMC6682022 DOI: 10.1021/acsomega.9b00960] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/04/2019] [Accepted: 06/19/2019] [Indexed: 06/10/2023]
Abstract
Investigating the feasibility of betanin and pectin extraction from Opuntia ficus-indica peel via microwave-assisted hydrodiffusion and gravity, this study identifies selected important economic and technical aspects associated with this innovative production route starting from prickly pear fruit discards. Which benefits would be derived from this process? Would production be limited to Opuntia-growing countries or, likewise to what happens with dried lemon peel chiefly imported from Argentina, would production take place abroad also? Can distributed manufacturing based on clean extraction technology compete with centralized production using conventional chemical processes?
Collapse
Affiliation(s)
- Rosaria Ciriminna
- Istituto
per lo Studio dei Materiali Nanostrutturati, CNR, via U. La Malfa 153, 90146 Palermo, Italy
| | - Alexandra Fidalgo
- Centro
de Química-Física Molecular and IN-Institute of Nanoscience
and Nanotechnology, Instituto Superior Técnico, University of Lisboa, Complexo I, Avenida Rovisco Pais 1, 1649-004 Lisboa, Portugal
| | - Giuseppe Avellone
- Dipartimento
di Scienze e Tecnologie Biologiche Chimiche e Farmaceutiche Università
degli Studi di Palermo, via Archirafi 32, 90123 Palermo, Italy
| | | | - Carmelo Danzì
- Dipartimento
di Agricoltura, Alimentazione e Ambiente, Università degli Studi di Catania, via Santa Sofia 100, 95123 Catania, Italy
| | - Giuseppe Timpanaro
- Dipartimento
di Agricoltura, Alimentazione e Ambiente, Università degli Studi di Catania, via Santa Sofia 100, 95123 Catania, Italy
| | - Francesco Meneguzzo
- Istituto
di Biometeorologia, CNR, via Madonna del Piano 10, 50019 Sesto Fiorentino, Italy
| | - Laura M. Ilharco
- Centro
de Química-Física Molecular and IN-Institute of Nanoscience
and Nanotechnology, Instituto Superior Técnico, University of Lisboa, Complexo I, Avenida Rovisco Pais 1, 1649-004 Lisboa, Portugal
| | - Mario Pagliaro
- Istituto
per lo Studio dei Materiali Nanostrutturati, CNR, via U. La Malfa 153, 90146 Palermo, Italy
| |
Collapse
|
35
|
Pigments and vitamins from plants as functional ingredients: Current trends and perspectives. ADVANCES IN FOOD AND NUTRITION RESEARCH 2019; 90:259-303. [PMID: 31445597 DOI: 10.1016/bs.afnr.2019.02.003] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
The food manufacturing industry has increasingly focused in the development of wholesome and safer products, including certified labeled "super foods," "healthy foods" and "functional foods," which are currently under great demand worldwide. Plant pigments and vitamins are amidst the most common additives incorporated to foodstuff, not only for improving their nutritional status but also for coloration, preservation, and even therapeutic purposes. The recovery of pigments from agro industrial wastes using green emerging approaches is a current trend and clearly the best alternative to ensure their sustainable obtainment and make these ingredients more popular, although still full of challenging aspects. Stability and bioavailability limitations of these active molecules in food matrices have been increasingly studied, and a number of methods have been proposed to minimize these issues, among which the incorporation of a co-pigment, exclusion of O2 during processing and storage, and above all, microencapsulation and nanoencapsulation techniques. The most recent advances and challenges in the application of natural pigments and vitamins in functional foods, considering only reports of the last 5 years, were the focus of this chapter.
Collapse
|
36
|
Lopez-Nieves S, Pringle A, Maeda HA. Biochemical characterization of TyrA dehydrogenases from Saccharomyces cerevisiae (Ascomycota) and Pleurotus ostreatus (Basidiomycota). Arch Biochem Biophys 2019; 665:12-19. [PMID: 30771296 DOI: 10.1016/j.abb.2019.02.005] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2018] [Revised: 02/06/2019] [Accepted: 02/12/2019] [Indexed: 12/30/2022]
Abstract
L-Tyrosine is an aromatic amino acid necessary for protein synthesis in all living organisms and a precursor of secondary (specialized) metabolites. In fungi, tyrosine-derived compounds are associated with virulence and defense (i.e. melanin production). However, how tyrosine is produced in fungi is not fully understood. Generally, tyrosine can be synthesized via two pathways: by prephenate dehydrogenase (TyrAp/PDH), a pathway found in most bacteria, or by arogenate dehydrogenase (TyrAa/ADH), a pathway found mainly in plants. Both enzymes require the cofactor NAD+ or NADP+ and typically are strongly feedback inhibited by tyrosine. Here, we biochemically characterized two TyrA enzymes from two distantly related fungi in the Ascomycota and Basidiomycota, Saccharomyces cerevisiae (ScTyrA/TYR1) and Pleurotus ostreatus (PoTyrA), respectively. We found that both enzymes favor the prephenate substrate and NAD+ cofactor in vitro. Interestingly, while PoTyrA was strongly inhibited by tyrosine, ScTyrA exhibited relaxed sensitivity to tyrosine inhibition. We further mutated ScTyrA at the amino acid residue that was previously shown to be involved in the substrate specificity of plant TyrAs; however, no changes in its substrate specificity were observed, suggesting that a different mechanism is involved in the TyrA substrate specificity of fungal TyrAs. The current findings provide foundational knowledge to further understand and engineer tyrosine-derived specialized pathways in fungi.
Collapse
Affiliation(s)
- Samuel Lopez-Nieves
- Department of Botany, University of Wisconsin-Madison, Madison, WI, 53706, USA.
| | - Anne Pringle
- Department of Botany, University of Wisconsin-Madison, Madison, WI, 53706, USA; Department of Bacteriology, University of Wisconsin-Madison, Madison, WI, 53706, USA
| | - Hiroshi A Maeda
- Department of Botany, University of Wisconsin-Madison, Madison, WI, 53706, USA
| |
Collapse
|
37
|
Schweiggert RM. Perspective on the Ongoing Replacement of Artificial and Animal-Based Dyes with Alternative Natural Pigments in Foods and Beverages. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:3074-3081. [PMID: 29553257 DOI: 10.1021/acs.jafc.7b05930] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/12/2023]
Abstract
This perspective highlights current trends, advances, and challenges related to the replacement of artificial dyes and the insect-based carmine with alternative natural pigments. Briefly reviewing the history of food coloration, key publications and public events leading to diverse concerns about artificial dyes and carmine will be summarized. An overview about promising alternatives in the market and those under development is provided, including a separate section on coloring foodstuffs. The perspective aims at supporting readers to keep abreast with the enormous efforts undertaken by the food and beverage industry to replace certain food dyes.
Collapse
Affiliation(s)
- Ralf M Schweiggert
- DSM Nutritional Products , CH-4303 Kaiseraugst , Switzerland
- Institute of Food Science and Biotechnology , University of Hohenheim , D-70599 Stuttgart , Germany
| |
Collapse
|
38
|
Grewal PS, Modavi C, Russ ZN, Harris NC, Dueber JE. Bioproduction of a betalain color palette in Saccharomyces cerevisiae. Metab Eng 2017; 45:180-188. [PMID: 29247865 DOI: 10.1016/j.ymben.2017.12.008] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2017] [Revised: 10/07/2017] [Accepted: 12/10/2017] [Indexed: 11/17/2022]
Abstract
Betalains are a family of natural pigments found exclusively in the plant order Caryophyllales. All members of this chemical family are biosynthesized through the common intermediate betalamic acid, which is capable of spontaneously condensing with various primary and secondary amines to produce betalains. Of particular interest is the red-violet betanin, most commonly obtained from Beta vulgaris (beet) as a natural food dye. We demonstrate the first complete microbial production of betanin in Saccharomyces cerevisiae from glucose, an early step towards a fermentation process enabling rapid, on-demand production of this natural dye. A titer of 17mg/L was achieved, corresponding to a color intensity obtained from 10g/L of beetroot extract. Further, we expanded the spectrum of betalain colors by condensing betalamic acid with various amines fed to an engineered strain of S. cerevisiae. Our work establishes a platform for microbial production of betalains of various colors as a potential alternative to land- and resource-intensive agricultural production.
Collapse
Affiliation(s)
- Parbir S Grewal
- Department of Chemical & Biomolecular Engineering, University of California, Berkeley, CA 94720, USA.
| | - Cyrus Modavi
- UC Berkeley and UCSF Graduate Program in Bioengineering, University of California, Berkeley, CA 94720, USA; Department of Bioengineering, University of California, Berkeley, CA 94720, USA.
| | - Zachary N Russ
- Department of Bioengineering, University of California, Berkeley, CA 94720, USA.
| | - Nicholas C Harris
- Department of Plant & Microbial Biology, University of California, Berkeley, CA 94720, USA.
| | - John E Dueber
- Department of Bioengineering, University of California, Berkeley, CA 94720, USA; Biological Systems & Engineering Division, Lawrence Berkeley National Laboratory, Berkeley, CA 94720, USA.
| |
Collapse
|