Study on the Potential Application of Impatiens balsamina L. Flowers Extract as a Natural Colouring Ingredient in a Pastry Product

Green Solvents for Extraction of Natural Food Colorants from Plants: Selectivity and Stability Issues

Consumers associate the color of food with its freshness and quality. More and more attention is being paid to natural colorants that bring additional health benefits to humans. Such natural substances are the carotenoids (yellow to orange), the anthocyanins (red to blue), and the betalains (red and yellow), which are very sensitive to exposure to light, air, high temperatures, and chemicals. Stability and diversity in terms of color can be optimized by using environmentally friendly and selective extraction processes that provide a balance between efficacy, safety, and stability of the resulting extracts. Green solvents like water, supercritical fluids, natural deep eutectic solvents, and ionic liquids are the most proper green solvents when combined with different extraction techniques like maceration, supercritical extraction, and ultrasound-assisted or microwave-assisted extraction. The choice of the right extracting agent is crucial for the selectivity of the extraction method and the stability of the prepared colorant. The present work reviews the green solvents used for the extraction of natural food colorants from plants and focuses on the issues related to the selectivity and stability of the products extracted.

Novel Perspectives on Food-Based Natural Antimicrobials: A Review of Recent Findings Published since 2020

Various fruit and vegetable wastes, particularly peels, seeds, pulp, and unprocessed residues from the food industry, are abundant sources of antioxidants and essential antimicrobial agents. These valuable bioactive compounds recovered from the food industry have a great application in food, agriculture, medicine, and pharmacology. Food-derived natural antimicrobials offer advantages such as diminishing microbial loads and prolonging the shelf life of food products particularly prone to microbial spoilage. They not only enrich the foods with antioxidants but also help prevent microbial contamination, thereby prolonging their shelf life. Similarly, incorporating these natural antimicrobials into food packaging products extends the shelf life of meat products. Moreover, in agricultural practices, these natural antimicrobials act as eco-friendly pesticides, eliminating phytopathogenic microbes responsible for causing plant diseases. In medicine and pharmacology, they are being explored as potential therapeutic agents. This review article is based on current studies conducted in the last four years, evaluating the effectiveness of food-based natural antimicrobials in food, agriculture, medicine, and pharmacology.

Impatiens balsamina: An updated review on the ethnobotanical uses, phytochemistry, and pharmacological activity

ETHNOPHARMACOLOGICAL RELEVANCE

Impatiens balsamina is an annual herb of the Balsaminaceae family, which is cultivated extensively in Asia as an ornamental plant. Notably, as a folk medicine, I. balsamina has been long prescribed for the treatment of rheumatism, isthmus, generalized pain, fractures, inflammation of the nails, scurvy, carbuncles, dysentery, bruises, foot diseases, etc. AIM OF THE STUDY: The paper overviews comprehensive information on ethnobotanical uses, phytochemistry, pharmacological activity, and toxicity of I. balsamina, aiming at laying a sturdy foundation for further development of I. balsamina.

MATERIALS AND METHODS

Research information was acquired through electronic databases such as Web of Science, PubMed, SciFinder, ScienceDirect, Google Scholar, and CNKI with the keyword "Impatiens balsamina ".

RESULTS

Briefly, more than 307 natural compounds have been separated and identified from various medicinal parts of I. balsamina, which are classified into diverse groups, like flavonoids, naphthoquinones, coumarins, terpenoids, sterols, phenols, fatty acids and their ester, naphthalene derivatives, nitrogen-containing compounds, polysaccharides, and other compounds. In particular, 2-methoxy-1,4-naphthoquinone, one of the naphthoquinones, is the predominant and most representative component. Moreover, I. balsamina furnishes numerous and complicated pharmacological activities, including antimicrobial, antiallergic, antipruritic, antitumor, antioxidant, anti-inflammatory, immunomodulatory, anti-hepatic fibrosis, insecticidal, and anthelmintic as well as enzyme-inhibiting activities, etc. Toxicological studies have shown that the hexane extract of the stems and leaves was less toxic, and the hydroalcoholic extract of stems was more toxic.

CONCLUSIONS

The paper contributes to updating the ethnobotanical uses, phytochemistry, pharmacological activity, and toxicity of I. balsamina, which offer abundant information for future investigations and applications of I. balsamina.

The Compositional Aspects of Edible Flowers as an Emerging Horticultural Product

Edible flowers are becoming very popular, as consumers are seeking healthier and more attractive food products that can improve their diet aesthetics and diversify their dietary sources of micronutrients. The great variety of flowers that can be eaten is also associated with high variability in chemical composition, especially in bioactive compounds content that may significantly contribute to human health. The advanced analytical techniques allowed us to reveal the chemical composition of edible flowers and identify new compounds and effects that were not known until recently. Considering the numerous species of edible flowers, the present review aims to categorize the various species depending on their chemical composition and also to present the main groups of compounds that are usually present in the species that are most commonly used for culinary purposes. Moreover, special attention is given to those species that contain potentially toxic or poisonous compounds as their integration in human diets should be carefully considered. In conclusion, the present review provides useful information regarding the chemical composition and the main groups of chemical compounds that are present in the flowers of the most common species.