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He L, Liu C, Chen S, Zhang J, Gao M, Li L. Precursor-directed production of water-soluble red Monascus pigments with high thermal stability via azaphilic addition reaction-based semi-synthesis. Food Chem X 2023; 20:100940. [PMID: 38144809 PMCID: PMC10739767 DOI: 10.1016/j.fochx.2023.100940] [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: 08/20/2023] [Revised: 10/02/2023] [Accepted: 10/09/2023] [Indexed: 12/26/2023] Open
Abstract
Red Monascus pigments (MPs) are a large group of polyketides from the fungus Monascus which have been widely used as food colorants. In this study, a variety of red MPs congeners were prepared to explore promising water-soluble candidates for application in liquid food formulations. The results showed that by combining the two-stage, low-pH fermentation strategy with a downstream purification step of fractional crystallization, precursors of red MPs, namely monascorubrin and rubropunctatin, were obtained with a purity of 91.9%. Then, via the azaphilic addition reaction, 18 types of red MPs congeners carrying different amino acid moieties (MPs-aa) were semi-synthesized. Compared to rubropunctamine and monascorubramine, the water solubility, pH and thermal stability of MPs-aa were improved greatly. MPs-His, MPs-Phe, MPs-Tyr and MPs-Trp were identified to be the most resistant to pasteurization. These findings provide water-soluble red MPs candidates with high thermal stability and an attractive approach for their large scale production.
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Affiliation(s)
- Linman He
- College of Life Science, Yangtze University, Jingzhou 434025, China
| | - Cai Liu
- College of Life Science, Yangtze University, Jingzhou 434025, China
| | - Suo Chen
- College of Life Science, Yangtze University, Jingzhou 434025, China
| | - Jialan Zhang
- College of Animal Science, Yangtze University, Jingzhou 434025, China
| | - Mengxiang Gao
- College of Life Science, Yangtze University, Jingzhou 434025, China
- Institute of Food Science and Technology, Yangtze University, Jingzhou 434025, China
| | - Li Li
- College of Life Science, Yangtze University, Jingzhou 434025, China
- Institute of Food Science and Technology, Yangtze University, Jingzhou 434025, China
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Liu H, Zhang J, Xiong Y, Peng S, McClements DJ, Zou L, Liang R, Liu W. Improving norbixin dispersibility and stability by liposomal encapsulation using the pH-driven method. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:2070-2079. [PMID: 34569077 DOI: 10.1002/jsfa.11546] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/08/2021] [Revised: 08/17/2021] [Accepted: 09/27/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Norbixin, a carotenoid extracted from annatto seeds, is widely utilized as a natural pigment in foods, cosmetics and medicines. Its water solubility is relatively high under neutral or alkaline conditions but low under acidic conditions, which limits its application in some food products. RESULTS This problem was overcome by utilizing liposomes to encapsulate the carotenoids so that they could be easily dispersed within acidic solutions. The norbixin was loaded into the liposomes using the pH-driven method. Liposomes were produced by passing aqueous phospholipid dispersions through a microfluidizer under high pressure. Norbixin was then added to the liposome dispersions at pH 7.0 and then driven into the hydrophobic domains of the phospholipid bilayers by acidifying the system. Measurements of the encapsulation efficiency showed that the norbixin was successfully loaded into the liposomes using the pH-driven method. X-ray diffraction analysis showed that the norbixin was in an amorphous state after incorporation into the liposomes. Encapsulation of norbixin within the liposomes was also shown to increase its water dispersibility and chemical stability under acidic pH conditions. CONCLUSION The pH-driven method therefore provides a useful means of increasing the application of this bioactive carotenoid within functional foods and other products. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Hang Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, PR China
| | - Junbing Zhang
- Jiangxi Danxia Biological Technology Co. Ltd, Yingtan, PR China
| | - Yong Xiong
- Jiangxi Danxia Biological Technology Co. Ltd, Yingtan, PR China
| | - Shengfeng Peng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, PR China
- School of Life Sciences, Nanchang University, Nanchang, PR China
| | - David Julian McClements
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA, USA
| | - Liqiang Zou
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, PR China
| | - Ruihong Liang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, PR China
| | - Wei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, PR China
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Fluorescence quantum yields and lifetimes of annatto aqueous solutions dependent on hydrogen potential: Applications in adulterated milk. JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY 2021. [DOI: 10.1016/j.jpap.2021.100080] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023] Open
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Model for measuring light stability of photolabile substances in powder beds using spray dried bixin microcapsules. Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2021.127131] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Møller AH, Wijaya W, Jahangiri A, Madsen B, Joernsgaard B, Vaerbak S, Hammershøj M, Van der Meeren P, Dalsgaard TK. Norbixin binding to whey protein isolate - alginate electrostatic complexes increases its solubility and stability. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105559] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Møller AH, Jahangiri A, Danielsen M, Madsen B, Joernsgaard B, Vaerbak S, Hammershøj M, Dalsgaard TK. Mechanism behind the degradation of aqueous norbixin upon storage in light and dark environment. Food Chem 2019; 310:125967. [PMID: 31838372 DOI: 10.1016/j.foodchem.2019.125967] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2019] [Revised: 11/25/2019] [Accepted: 11/26/2019] [Indexed: 11/27/2022]
Abstract
Buffered aqueous solutions of norbixin were stored in light and dark, and analyzed using mass spectrometry. Compounds with both higher and lower masses than norbixin were detected, suggesting the formation of oxidation products and oxidative cleavage products of norbixin. The norbixin oxidation products included compounds containing several oxidations. The amounts of oxidation products of norbixin increased during storage in both light and dark, but in light, the development accelerated. Scavengers of superoxide radical anion (superoxide dismutase), hydrogen peroxide (catalase), hydroxyl radicals (mannitol) and singlet oxygen (sodium azide) and carbon-centered radicals (DMPO) were tested to determine if any of the reactive species were involved in the degradation of norbixin. Of these, only DMPO decreased the bleaching of norbixin indicating the involvement of carbon-centered radicals. Multiple oxidations of norbixin might be a result of a radical chain reaction involving peroxyl and carbon-centered radicals even though not detectable with electron spin resonance.
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Affiliation(s)
- Anders Hauer Møller
- Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark; CBIO, Aarhus University Centre for Circular Bioeconomy, 8000 Aarhus C, Denmark
| | - Amita Jahangiri
- Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark
| | - Marianne Danielsen
- Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark
| | - Bjoern Madsen
- Chr. Hansen Natural Colors A/S, Hoejbakkegaard Alle 30, 2630 Taastrup, Denmark
| | - Bjarne Joernsgaard
- Chr. Hansen Natural Colors A/S, Hoejbakkegaard Alle 30, 2630 Taastrup, Denmark
| | - Signe Vaerbak
- Chr. Hansen Natural Colors A/S, Hoejbakkegaard Alle 30, 2630 Taastrup, Denmark
| | - Marianne Hammershøj
- Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark; iFOOD, Aarhus University Centre for Innovative Food Research, 8000 Aarhus C, Denmark
| | - Trine Kastrup Dalsgaard
- Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark; CBIO, Aarhus University Centre for Circular Bioeconomy, 8000 Aarhus C, Denmark; iFOOD, Aarhus University Centre for Innovative Food Research, 8000 Aarhus C, Denmark.
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Kobler H, Monakhova YB, Kuballa T, Tschiersch C, Vancutsem J, Thielert G, Mohring A, Lachenmeier DW. Nuclear magnetic resonance spectroscopy and chemometrics to identify pine nuts that cause taste disturbance. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:6877-6881. [PMID: 21615074 DOI: 10.1021/jf2014827] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Nontargeted 400 MHz (13)C and (1)H nuclear magnetic resonance (NMR) spectroscopy was used in the context of food surveillance to reveal Pinus species whose nuts cause taste disturbance following their consumption, the so-called pine nut syndrome (PNS). Using principal component analysis, three groups of pine nuts were distinguished. PNS-causing products were found in only one of the groups, which however also included some normal products. Sensory analysis was still required to confirm PNS, but NMR allowed the sorting of 53% of 57 samples, which belong to the two groups not containing PNS species. Furthermore, soft independent modeling of class analogy was able to classify the samples between the three groups. NMR spectroscopy was judged as suitable for the screening of pine nuts for PNS. This process may be advantageous as a means of importation control that will allow the identification of samples suitable for direct clearance and those that require further sensory analysis.
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Affiliation(s)
- Helmut Kobler
- Chemisches und Veterinäruntersuchungsamt Stuttgart, Schaflandstr, Fellbach, Germany
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