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Ahmed R, Ul Ain Hira N, Wang M, Iqbal S, Yi J, Hemar Y. Genipin, a natural blue colorant precursor: Source, extraction, properties, and applications. Food Chem 2024; 434:137498. [PMID: 37741231 DOI: 10.1016/j.foodchem.2023.137498] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 09/12/2023] [Accepted: 09/13/2023] [Indexed: 09/25/2023]
Abstract
Natural cross-linkers are extensively employed due to their low toxicity and biocompatibility benefits. Genipin acts as a precursor for producing blue colorants. The formation of these colorants involves the cross-linking reaction between genipin and primary amines present in amino acids, peptides, and proteins. Genipin is extracted from Gardenia jasminoides and Genipa americana. This article explains the cross-linking mechanism of genipin with proteins/polysaccharides to provide an overall understanding of its properties. Furthermore, it explores new sources of genipin and innovative methodologies to make the genipin recovery process efficient. Genipin increases food products' texture, gel strength, stability, and shelf life. The antibacterial, anti-inflammatory, and antioxidant properties of chitosan, gelatin, alginate, and hyaluronic acid increased after genipin cross-linking. Lastly, drawbacks, toxicity, and directions regarding the genipin cross-linking have also been addressed. The review article covers how to recover and cross-link genipin with biopolymers for industrial applications.
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Affiliation(s)
- Rizwan Ahmed
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, Guangdong 518060, China; Shenzhen Key Laboratory of Food Macromolecules Science and Processing, Shenzhen University, Shenzhen, Guangdong 518060, China; Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China; College of Civil and Transportation Engineering, Shenzhen University, Shenzhen 518060, China
| | - Noor Ul Ain Hira
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, Guangdong 518060, China; Shenzhen Key Laboratory of Food Macromolecules Science and Processing, Shenzhen University, Shenzhen, Guangdong 518060, China
| | - Mingwei Wang
- State-Key Laboratory of Chemical Engineering and Shanghai Key Laboratory of Multiphase Materials Chemical Engineering, East China University of Science and Technology, Shanghai 200237, China
| | - Shahid Iqbal
- School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China
| | - Jiang Yi
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, Guangdong 518060, China; Shenzhen Key Laboratory of Food Macromolecules Science and Processing, Shenzhen University, Shenzhen, Guangdong 518060, China.
| | - Yacine Hemar
- School of Natural Sciences, Massey University, Private Bag 11 222. Palmerston North, 4442, New Zealand
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Synthesis and characterization of novel Spirulina protein isolate (SPI)-based hydrogels through dual-crosslinking with genipin/Zn2+. Food Res Int 2022; 162:112107. [DOI: 10.1016/j.foodres.2022.112107] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2022] [Revised: 10/25/2022] [Accepted: 10/28/2022] [Indexed: 11/13/2022]
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Isabel Landim Neves M, Socas-Rodríguez B, Valdés A, Keven Silva E, Cifuentes A, Angela A. Meireles M, Ibáñez E. Synergic effect of natural deep eutectic solvent and high-intensity ultrasound on obtaining a ready-to-use genipin extract: Crosslinking and anti-neurodegenerative properties. Food Chem X 2022; 16:100489. [DOI: 10.1016/j.fochx.2022.100489] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 09/27/2022] [Accepted: 10/21/2022] [Indexed: 11/09/2022] Open
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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.
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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
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Neves MIL, Valdés A, Silva EK, Meireles MAA, Ibáñez E, Cifuentes A. Study of the reaction between genipin and amino acids, dairy proteins, and milk to form a blue colorant ingredient. Food Res Int 2022; 157:111240. [DOI: 10.1016/j.foodres.2022.111240] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Revised: 04/05/2022] [Accepted: 04/07/2022] [Indexed: 11/04/2022]
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Manufacturing natural blue colorant from genipin-crosslinked milk proteins: Does the heat treatment applied to raw milk influence the production of blue compounds? FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100059] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
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Neves MIL, Strieder MM, Prata AS, Silva EK, Meireles MAA. Fructans with different degrees of polymerization and their performance as carrier matrices of spray dried blue colorant. Carbohydr Polym 2021; 270:118374. [PMID: 34364618 DOI: 10.1016/j.carbpol.2021.118374] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2021] [Revised: 06/20/2021] [Accepted: 06/22/2021] [Indexed: 01/15/2023]
Abstract
Inulin-type fructans with different degrees of polymerization (DPs) were used as wall materials for the blue colorant produced from the crosslinking between genipin and milk proteins. The impact of using fructooligosaccharides (FOS) with DP = 5 and inulins with DP ≥ 10 (GR-In) and DP ≥ 23 (HP-In) on the physical (microstructure, size, water activity, wettability, solubility, water adsorption, glass transition temperature, and color), chemical (free genipin retention and moisture), and technological (colorant power, pH stability, and thermal stability) properties of the powdered blue colorant was examined. Inulins were more efficient carriers as seen from the physical characteristics of the microparticles. FOS and GR-In promoted higher retention of free genipin than HP-In. Additionally, their lower DP influenced the rehydration proprieties as well as the color intensity and colorant power. The DP did not affect the physical stability of the colorant at different pH conditions or at high temperature. Our findings demonstrated that the DP of the fructan exhibited a strong impact on the blue intensity of the samples and also their rehydration capacity.
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Affiliation(s)
- Maria Isabel Landim Neves
- School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, SP CEP:13083-862, Brazil
| | - Monique Martins Strieder
- School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, SP CEP:13083-862, Brazil
| | - Ana Silvia Prata
- School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, SP CEP:13083-862, Brazil
| | - Eric Keven Silva
- School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, SP CEP:13083-862, Brazil.
| | - Maria Angela A Meireles
- School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, SP CEP:13083-862, Brazil
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Natural blue food colorants: Consumer acceptance, current alternatives, trends, challenges, and future strategies. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.023] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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Natural blue food colorants: Consumer acceptance, current alternatives, trends, challenges, and future strategies. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.023%0a] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Strieder MM, Landim Neves MI, Silva EK, Meireles MAA. Impact of thermosonication pretreatment on the production of plant protein-based natural blue colorants. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110512] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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A techno-economic evaluation for the genipin recovery from Genipa americana L. employing non-thermal and thermal high-intensity ultrasound treatments. Sep Purif Technol 2021. [DOI: 10.1016/j.seppur.2020.117978] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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