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Yang Z, Li F, Shen S, Wang X, Nihmot Ibrahim A, Zheng H, Zhang J, Ji X, Liao X, Zhang Y. Natural chlorophyll: a review of analysis methods, health benefits, and stabilization strategies. Crit Rev Food Sci Nutr 2024:1-15. [PMID: 38795062 DOI: 10.1080/10408398.2024.2356259] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/27/2024]
Abstract
Chlorophyll (Chl) is a natural pigment, widely distributed ranging from photosynthetic prokaryotes to higher plants, with an annual yield of up to 1.2 billion tons worldwide. Five types of Chls are observed in nature, that can be distinguished and identified using spectroscopy and mass spectrometry. Chl is also used in the food industry owing to its bioactivities, including obesity prevention, inflammation reduction, viral infection inhibition, anticancer effects, anti-oxidation, and immunostimulatory properties. It has great potential of being applied as a colorant and dietary supplement in the food industry. However, Chl is unstable under various enzymatic, acidic, heat, and light conditions, which limit its application. Although some strategies, such as aggregation with other food components, microencapsulation, and metal cation replacement, have been proposed to overcome these limitations, they are still not enough to facilitate its widespread application. Therefore, stabilization strategies and bioactivities of Chl need to be expected to expand its application in various fields, thereby aiding in the sustainable development of mankind.
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Affiliation(s)
- Zhaotian Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
- National Engineering Research Center for Fruits and Vegetables Processing Ministry of Science and Technology, China Agricultural University, Beijing, PR China
- Key Laboratory of Fruits and Vegetables Processing Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing, PR China
- Sanya Institute of China Agricultural University, Sanya, PR China
| | - Fangwei Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
- National Engineering Research Center for Fruits and Vegetables Processing Ministry of Science and Technology, China Agricultural University, Beijing, PR China
- Key Laboratory of Fruits and Vegetables Processing Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing, PR China
- College of Food Science and Engineering, Ocean University of China, Qingdao, PR China
| | - Suxia Shen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
- National Engineering Research Center for Fruits and Vegetables Processing Ministry of Science and Technology, China Agricultural University, Beijing, PR China
- Key Laboratory of Fruits and Vegetables Processing Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing, PR China
| | - Xiao Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
- National Engineering Research Center for Fruits and Vegetables Processing Ministry of Science and Technology, China Agricultural University, Beijing, PR China
- Key Laboratory of Fruits and Vegetables Processing Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing, PR China
| | - Ajibola Nihmot Ibrahim
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
- National Engineering Research Center for Fruits and Vegetables Processing Ministry of Science and Technology, China Agricultural University, Beijing, PR China
- Key Laboratory of Fruits and Vegetables Processing Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing, PR China
| | - Hongli Zheng
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
- National Engineering Research Center for Fruits and Vegetables Processing Ministry of Science and Technology, China Agricultural University, Beijing, PR China
- Key Laboratory of Fruits and Vegetables Processing Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing, PR China
| | - Jinghao Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
- National Engineering Research Center for Fruits and Vegetables Processing Ministry of Science and Technology, China Agricultural University, Beijing, PR China
- Key Laboratory of Fruits and Vegetables Processing Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing, PR China
| | - Xingyu Ji
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
- National Engineering Research Center for Fruits and Vegetables Processing Ministry of Science and Technology, China Agricultural University, Beijing, PR China
- Key Laboratory of Fruits and Vegetables Processing Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing, PR China
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
- National Engineering Research Center for Fruits and Vegetables Processing Ministry of Science and Technology, China Agricultural University, Beijing, PR China
- Key Laboratory of Fruits and Vegetables Processing Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing, PR China
| | - Yan Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
- National Engineering Research Center for Fruits and Vegetables Processing Ministry of Science and Technology, China Agricultural University, Beijing, PR China
- Key Laboratory of Fruits and Vegetables Processing Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing, PR China
- Sanya Institute of China Agricultural University, Sanya, PR China
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Wang L, Li W, Li F, Zeng M. Mechanism of Enhancing Chlorophyll Photostability through Light-Induced Chlorophyll/Phycocyanin Aggregation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:19010-19019. [PMID: 37991348 DOI: 10.1021/acs.jafc.3c06096] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2023]
Abstract
Chlorophyll (Chl) is the most abundant pigment in photosynthetic plants, but it is prone to degradation during processing and storage, limiting its usage in the food industry. This study developed a technique for increasing Chl photostability by light-induced Chl/phycocyanin (PC) triple synergistic aggregation. Under continuous illumination settings, the results revealed that the Chl retention increased to 406% compared to the control. A model of Chl/PC complexes was constructed using multiligand molecular docking, and the aggregation mechanism was investigated by quantum chemistry, which demonstrated that PC could provide an ideal central hydrophobic cavity for Chl aggregates and thus further enhance the aggregation of Chl on the basis of Chl/PC complexes. The core driver of the improved photostability of Chl is photoexcitation-induced Chl aggregates. This study enriches our understanding of the interaction mechanism between PC and Chl, and we hope that this study can provide broader ideas for the development of natural pigment products.
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Affiliation(s)
- Lijuan Wang
- Sanya Institute of Oceanography, Ocean University of China, Sanya 572000, People's Republic of China
- College of Food Science and Engineering, Ocean University of China, Qingdao 266400, People's Republic of China
| | - Wei Li
- Sanya Institute of Oceanography, Ocean University of China, Sanya 572000, People's Republic of China
- College of Food Science and Engineering, Ocean University of China, Qingdao 266400, People's Republic of China
| | - Fangwei Li
- Sanya Institute of Oceanography, Ocean University of China, Sanya 572000, People's Republic of China
- College of Food Science and Engineering, Ocean University of China, Qingdao 266400, People's Republic of China
| | - Mingyong Zeng
- Sanya Institute of Oceanography, Ocean University of China, Sanya 572000, People's Republic of China
- College of Food Science and Engineering, Ocean University of China, Qingdao 266400, People's Republic of China
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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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Liang T, Jing P, He J. Nano techniques: an updated review focused on anthocyanin stability. Crit Rev Food Sci Nutr 2023:1-24. [PMID: 37574589 DOI: 10.1080/10408398.2023.2245893] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/15/2023]
Abstract
Anthocyanins (ACNs) are one of the subgroups of flavonoids and getting intensive attraction due to the nutritional values. However, their application of ACNs is limited due to their poor stability and bioavailability. Accordingly, nanoencapsulation has been developed to enhance its stability and bio-efficacy. This review focuses on the nano-technique applications of delivery systems that be used for ACNs stabilization, with an emphasis on physicochemical stability and health benefits. ACNs incorporated with delivery systems in forms of nano-particles and fibrils can achieve advanced functions, such as improved stability, enhanced bioavailability, and controlled release. Also, the toxicological evaluation of nano delivery systems is summarized. Additionally, this review summarizes the challenges and suggests the further perspectives for the further application of ACNs delivery systems in food and medical fields.
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Affiliation(s)
- Tisong Liang
- Shanghai Food Safety and Engineering Technology Research Center, Bor S. Luh Food Safety Research Center, Key Lab of Urban Agriculture (South), School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Pu Jing
- Shanghai Food Safety and Engineering Technology Research Center, Bor S. Luh Food Safety Research Center, Key Lab of Urban Agriculture (South), School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Jian He
- Yili Innovation Center, Inner Mongolia Yili Industrial Group Co., Ltd, Hohhot, China
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Utilization of different carrier agents for chlorophyll encapsulation: Characterization and kinetic stability study. Food Res Int 2022; 160:111650. [DOI: 10.1016/j.foodres.2022.111650] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Revised: 06/09/2022] [Accepted: 07/06/2022] [Indexed: 11/24/2022]
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Xie S, Qu P, Luo S, Wang C. Potential uses of milk proteins as encapsulation walls for bioactive compounds: A review. J Dairy Sci 2022; 105:7959-7971. [PMID: 36028346 DOI: 10.3168/jds.2021-21127] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2021] [Accepted: 05/11/2022] [Indexed: 11/19/2022]
Abstract
Milk proteins have received much awareness due to their bioactivity. However, their encapsulation functions have not attracted enough attention. Milk proteins as encapsulation walls can increase the bioavailability of bioactive compounds. As the benefits of bioactive compounds are critically determined by bioavailability, the effect of interactions between milk proteins and active substances is a critical topic. In the present review, we summarize the effects of milk proteins as encapsulation walls on the bioavailability of active substances with a special focus. The methods and mechanisms of interactions between milk proteins and active substances are also discussed. The evidence collected in the present review suggests that when active substances are encapsulated by milk proteins, the bioavailability of active substances can be significantly affected. This review also provides valuable guidelines for the use of milk protein-based microcarriers.
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Affiliation(s)
- Siyu Xie
- Inner Mongolia YiLi Industrial Group Co. Ltd., Hohhot, China 010110; Inner Mongolia Dairy Technology Research Institute Co. Ltd., Hohhot, China 010110
| | - Peng Qu
- Inner Mongolia YiLi Industrial Group Co. Ltd., Hohhot, China 010110; Inner Mongolia Dairy Technology Research Institute Co. Ltd., Hohhot, China 010110
| | - Shubo Luo
- Inner Mongolia YiLi Industrial Group Co. Ltd., Hohhot, China 010110; Inner Mongolia Dairy Technology Research Institute Co. Ltd., Hohhot, China 010110
| | - Caiyun Wang
- Inner Mongolia YiLi Industrial Group Co. Ltd., Hohhot, China 010110; Inner Mongolia Dairy Technology Research Institute Co. Ltd., Hohhot, China 010110.
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Ali I, Al-Dalali S, Hao J, Ikram A, Zhang J, Xu D, Cao Y. The stabilization of Monascus pigment by formation of Monascus pigment-sodium caseinate complex. Food Chem 2022; 384:132480. [DOI: 10.1016/j.foodchem.2022.132480] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 02/01/2022] [Accepted: 02/13/2022] [Indexed: 11/04/2022]
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Cao J, Li Y, Li F, Liao X, Hu X, Zhang Y. Effect of high hydrostatic pressure on chlorophyll/soybean protein isolate interaction and the mixtures properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107555] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Hydrophobic interaction driving the binding of soybean protein isolate and chlorophyll: Improvements to the thermal stability of chlorophyll. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106465] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Janik-Zabrotowicz E, Arczewska M, Prochniewicz P, Świetlicka I, Terpiłowski K. Stability of Chlorophyll a Monomer Incorporated into Cremophor EL Nano-Micelles under Dark and Moderate Light Conditions. Molecules 2020; 25:E5059. [PMID: 33143338 PMCID: PMC7672595 DOI: 10.3390/molecules25215059] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2020] [Revised: 10/23/2020] [Accepted: 10/27/2020] [Indexed: 01/10/2023] Open
Abstract
In this paper, stability of chlorophyll a monomers encapsulated into the Cremophor EL nano-micelles was studied under dark and moderate light conditions, typical of a room with natural or artificial lighting, in the presence of oxygen. The pigment stability against visible light was determined using the dynamic light scattering and molecular spectroscopy (UV-Vis absorption and stationary fluorescence) methods. Chlorophyll a, at the molar concentration of 10-5 M, was dissolved in the 5 wt% Cremophor emulsion for comparison in the ethanolic solution. The stability of such a self-assembly pigment-detergent nano-system is important in the light of its application on the commercial-scale. The presented results indicate the high stability of the pigment monomeric molecular organization in the nano-emulsion. During the storage in the dark, the half-lifetime was calculated as about 7 months. Additionally, based on the shape of absorption and fluorescence emission spectra, chlorophyll aggregation in the Cremophor EL aqueous solution along with the time was excluded. Moreover, the average size of detergent micelles as chlorophyll carriers was not affected after 70 days of the nano-system storage. Pigment stability against the moderate white light (0.1 mW) did not differ significantly from storage conditions in the dark. The photooxidation products, detected by occurrence of new absorption and fluorescence emission bands, was estimated on the negligible level. The stability of such a self-assembly pigment-detergent nano-system would potentially broaden the field of chlorophyll a (chl a) application in the food industry, medicine or artificial photosynthesis models.
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Affiliation(s)
- Ewa Janik-Zabrotowicz
- Department of Cell Biology, Institute of Biological Sciences, Maria Curie-Sklodowska University, Akademicka 19, 20–033 Lublin, Poland;
| | - Marta Arczewska
- Department of Biophysics, University of Life Sciences in Lublin, Akademicka 13, 20–950 Lublin, Poland;
| | - Patrycja Prochniewicz
- Department of Cell Biology, Institute of Biological Sciences, Maria Curie-Sklodowska University, Akademicka 19, 20–033 Lublin, Poland;
| | - Izabela Świetlicka
- Department of Biophysics, University of Life Sciences in Lublin, Akademicka 13, 20–950 Lublin, Poland;
| | - Konrad Terpiłowski
- Department of Physical Chemistry-Interfacial Phenomena, Maria Curie-Sklodowska University, 3, 20–031 Lublin, Poland;
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