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Islam MS, Rahman MS, Khatun M, Hajibeigy M, Uddin MN, Khatun MM. Extraction of organic pigments from tomato ( Solanum lycopersicum L.), turmeric ( Curcuma longa L.) and red amaranth ( Amaranthus tricolor L.) for safe use in agro-products. Heliyon 2024; 10:e25278. [PMID: 38317892 PMCID: PMC10839955 DOI: 10.1016/j.heliyon.2024.e25278] [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: 07/16/2023] [Revised: 01/21/2024] [Accepted: 01/24/2024] [Indexed: 02/07/2024] Open
Abstract
The utilization of synthetic dyes in food industries is a great concern for food safety and health issues. So, natural pigments can be an excellent substitute for synthetic dyes and also health-friendly for consumers. In the experiment, natural pigments were extracted from tomato (Solanum lycopersicum L.), turmeric (Curcuma longa L.) and red amaranth (Amaranthus tricolor L.). Then the stability and consumer acceptance of the extracted pigments were examined. The highest amount of pigment was extracted from turmeric (2.14 ± 0.30 %) with ethanol solvent, followed by tomato (0.67 ± 0.06 %) with hexane: acetone (1:1) solvent, and red amaranth (0.78 ± 0.05 %) with acetone solvent. Turmeric pigment showed the highest stability in high temperatures and light exposure. All of the pigments were highly stable in a neutral environment; however, tomato pigment showed the highest stability index (84.33 ± 2.52) at pH 3.0, but turmeric pigment showed the highest stability (91.67 ± 1.53) at pH 5.0. The simple preference test revealed that the use of turmeric pigment in boiled rice had the highest acceptance rate, and in terms of taste and flavor, red amaranth pigments in ice cream. So turmeric pigment can be utilized in high-temperature processing and/or acidic foods, but tomato and red amaranth pigments might be in low-temperature processing foods such as the ice-cream and soft drinks processing industry.
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Affiliation(s)
- Md Shariful Islam
- Department of Agricultural Chemistry, Patuakhali Science and Technology University, Dumki, Patuakhali, Bangladesh
| | - Md Sharifur Rahman
- Department of Food Technology and Engineering, Patuakhali Science and Technology University, Dumki, Patuakhali, Bangladesh
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, 66506, USA
| | - Muslima Khatun
- Department of Agricultural Chemistry, Patuakhali Science and Technology University, Dumki, Patuakhali, Bangladesh
| | | | - Md Nizam Uddin
- Department of Agricultural Chemistry, Patuakhali Science and Technology University, Dumki, Patuakhali, Bangladesh
| | - Mst Moriom Khatun
- Lecturer, S.B. Railway Colony School and College, Sirajganj, Bangladesh
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Antonio-Gómez MV, Salinas-Moreno Y, Hernández-Rosas F, Herrera-Corredor JA, Contreras-Oliva A. Color and Stability of Anthocyanins of Chagalapoli ( Ardisia compressa K.) Fruit Added to an Isotonic Beverage as Microcapsules and as Free Extract. Foods 2023; 12:foods12102009. [PMID: 37238826 DOI: 10.3390/foods12102009] [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: 03/26/2023] [Revised: 04/26/2023] [Accepted: 05/10/2023] [Indexed: 05/28/2023] Open
Abstract
The demand for natural pigments in the food industry is increasing. Color and stability of anthocyanins of chagalapoli (Ardisia compressa K.) fruit added to an isotonic beverage as microcapsules and free extract were evaluated at two temperatures (4 and 25 °C) in the absence of light. Anthocyanins degradation followed first-order kinetics in the evaluated conditions. The stability of anthocyanins, measured by the variables reaction rate (K), half-life time (t1/2), and anthocyanin retention (AR), was affected significantly (p < 0.01) by temperature. At the end of storage at 4 °C, AR was 91.2 ± 0.28% and 89.63 ± 0.22% in the beverages with microcapsules (BM) and with anthocyanins from extract (BE), respectively, without a significant difference (p ≥ 0.05) between them. However, at 25 °C, AR in the BM was 53.72 ± 0.27%, a significantly lower value (p ≤ 0.05) than that in BE (58.83 ± 1.37%). The color difference values (ΔE) in beverages stored at 4 °C were 3.81 and 2.17 for BM and BE, respectively, while at 25 °C, it was 8.57 and 8.21, respectively. The most stable anthocyanin was cyanidin 3-galactoside. Chagalapoli anthocyanins, both as microcapsules or as an extract, are adequate for adding natural color to isotonic beverages.
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Affiliation(s)
- María Vianey Antonio-Gómez
- Colegio de Postgraduados, Campus Córdoba, Postgrado Innovación Agroalimentaria Sustentable, Km 348 Carretera Córdoba-Veracruz, Amatlán de los Reyes, Veracruz 94946, Mexico
| | - Yolanda Salinas-Moreno
- Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, Campo Experimental Centro Altos de Jalisco, Km 8 Carretera Tepatitlán-Lagos de Moreno, Tepatitlán de Morelos 47600, Mexico
| | - Francisco Hernández-Rosas
- Colegio de Postgraduados, Campus Córdoba, Postgrado Innovación Agroalimentaria Sustentable, Km 348 Carretera Córdoba-Veracruz, Amatlán de los Reyes, Veracruz 94946, Mexico
| | - José Andrés Herrera-Corredor
- Colegio de Postgraduados, Campus Córdoba, Postgrado Innovación Agroalimentaria Sustentable, Km 348 Carretera Córdoba-Veracruz, Amatlán de los Reyes, Veracruz 94946, Mexico
| | - Adriana Contreras-Oliva
- Colegio de Postgraduados, Campus Córdoba, Postgrado Innovación Agroalimentaria Sustentable, Km 348 Carretera Córdoba-Veracruz, Amatlán de los Reyes, Veracruz 94946, Mexico
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Bioactive Natural Pigments' Extraction, Isolation, and Stability in Food Applications. Molecules 2023; 28:molecules28031200. [PMID: 36770869 PMCID: PMC9920834 DOI: 10.3390/molecules28031200] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 01/19/2023] [Accepted: 01/24/2023] [Indexed: 01/28/2023] Open
Abstract
Color in food has multiple effects on consumers, since this parameter is related to the quality of a product, its freshness, and even its nutrient content. Each food has a characteristic color; however, this can be affected by the technological treatments that are applied during its manufacturing process, as well as its storage. Therefore, the development of new food products should take into account consumer preferences, the physical properties of a product, food safety standards, the economy, and applications of technology. With all of this, the use of food additives, such as dyes, is increasingly important due to the interest in the natural coloring of foods, strict regulatory pressure, problems with the toxicity of synthetic food colors, and the need for globally approved colors, in addition to current food market trends that focus on the consumption of healthy, organic, and natural products. It is for this reason that there is a growing demand for natural pigments that drives the food industry to seek or improve extraction techniques, as well as to study different stability processes, considering their interactions with the food matrix, in order to meet the needs and expectations of consumers.
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Lu Q, Luo Q, Li J, Wang X, Ban C, Qin J, Tian Y, Tian X, Chen X. Evaluation of the Chemical Composition, Bioactive Substance, Gas Production, and Rumen Fermentation Parameters of Four Types of Distiller's Grains. Molecules 2022; 27:molecules27186134. [PMID: 36144867 PMCID: PMC9504821 DOI: 10.3390/molecules27186134] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2022] [Revised: 09/12/2022] [Accepted: 09/15/2022] [Indexed: 11/16/2022] Open
Abstract
Distiller’s grain is rich in natural active ingredients and can be used as an excellent antioxidant feed for goats. The current study aimed to assess the feeding value of four different types of distiller’s grains with an in vitro gas production trial. The chemical composition, total phenols, total anthocyanins, dry matter degradability, methane, hydrogen, and rumen fermentation parameters were evaluated. The results indicated that red distiller’s grain and glutinous rice distiller’s grain had higher (p < 0.05) levels of crude protein than the other two types. There were significantly (p < 0.05) higher concentrations of dry matter, ether extract, hemicellulose, and total carbohydrate in corn distiller’s grain than in the other three types of distiller’s grain. In addition, red distiller’s grain showed a higher (p < 0.05) gas production rate constant (c) and ruminal outflow rate, as well as higher (p < 0.05) concentrations of total phenol, total anthocyanins and 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity, than the other three types of distiller’s grains. In contrast, red distiller’s grain displayed the lowest (p < 0.05) immediately soluble fraction (a) and half the time of maximum gas production relative to the other samples. In particular, the levels of methane (%) in white distiller’s grain and glutinous rice distiller’s grain were greater (p < 0.05) than that in red distiller’s grain. Moreover, the ammonia nitrogen content in red distiller’s grain was greater (p < 0.05) than that in white distiller’s grain and corn distiller’s grain. In contrast, red distiller’s grain exhibited a lower (p < 0.05) level of ruminal fluid acetic acid relative to that found in white distiller’s grain and corn distiller’s grain. Taken together, the results showed that red distiller’s grain and glutinous rice distiller’s grain could be used as protein feed, red distiller’s grain had higher levels of total phenols and total anthocyanins and a high DPPH scavenging activity; corn distiller’s grain might be considered as an alternative energy source feed, and white distiller’s grain exhibited higher total gas production.
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Affiliation(s)
- Qi Lu
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, College of Animal Science, Guizhou University, Guiyang 550025, China
- Institute of Animal Nutrition and Feed Science, Guizhou University, Guiyang 550025, China
| | - Qingyuan Luo
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, College of Animal Science, Guizhou University, Guiyang 550025, China
| | - Jiaxuan Li
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, College of Animal Science, Guizhou University, Guiyang 550025, China
| | - Xu Wang
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, College of Animal Science, Guizhou University, Guiyang 550025, China
| | - Chao Ban
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, College of Animal Science, Guizhou University, Guiyang 550025, China
| | - Jixiao Qin
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, College of Animal Science, Guizhou University, Guiyang 550025, China
| | - Yayuan Tian
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, College of Animal Science, Guizhou University, Guiyang 550025, China
| | - Xingzhou Tian
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, College of Animal Science, Guizhou University, Guiyang 550025, China
- Institute of Animal Nutrition and Feed Science, Guizhou University, Guiyang 550025, China
- Correspondence: or (X.T.); (X.C.)
| | - Xiang Chen
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, College of Animal Science, Guizhou University, Guiyang 550025, China
- Correspondence: or (X.T.); (X.C.)
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Quiñones-Muñoz TA, Villanueva-Rodríguez SJ, Torruco-Uco JG. Nutraceutical Properties of Medicago sativa L., Agave Spp., Zea mays L. and Avena sativa L.: A Review of Metabolites and Mechanisms. Metabolites 2022; 12:metabo12090806. [PMID: 36144213 PMCID: PMC9503698 DOI: 10.3390/metabo12090806] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2022] [Revised: 08/23/2022] [Accepted: 08/24/2022] [Indexed: 11/28/2022] Open
Abstract
Plants are the main sources of bioactive compounds (nutraceuticals) that function under different mechanisms of action for the benefit of human health. Mexico ranks fifth in the world in biodiversity, offering opportunities for healthy food. An important variety of crops are produced in the state of Hidalgo, e.g., based on the 2021 production, alfalfa, oats, maguey, and corn. The present review presents the latest findings of these crops, regarding the benefits they provide to health (bioactivity, nutraceuticals), and presents the compounds and mechanisms identified by which the benefit is provided. The knowledge compiled here is for the benefit of the recovery of the crops, the recognition of their bioactivities, in search of identifying the best routes of action for prevention, treatment and possible cure of chronic degenerative diseases (thereby promoting crop valorization). Exhaustive bibliographic research was carried out by means of engines and scientific databases. Articles published between 2001 and 2022 that included specific keywords (Scopus, EMBASE, EBSCO, PubMed, Science Direct, Web of Science, Google Scholar). Outstanding activities have been identified for the compounds in the crops, such as antiinflammatory, anticholesterolemic, antihypertensive, antidiabetic, anticancer, antimicrobial, antioxidant, and chelating. The compounds that provide these properties are total phenols, phenolic acids, tannins, anthocyanins, carotenoids, iso-flavones, phytosterols, saponins, fructans, glycosides, glucans, avenanthramides, and polysaccharides.
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Affiliation(s)
- Tannia A. Quiñones-Muñoz
- Consejo Nacional de Ciencia y Tecnología (CONACYT)—Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), Av. Normalistas 800, Colinas de la Normal, Guadalajara C.P. 44270, Mexico
- Correspondence:
| | - Socorro J. Villanueva-Rodríguez
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), Av. Normalistas 800, Colinas de la Normal, Guadalajara C.P. 44270, Mexico
| | - Juan G. Torruco-Uco
- Tecnológico Nacional de Mexico/Instituto Tecnológico de Tuxtepec, Calzada Dr. Víctor Bravo Ahuja, 561, Col. Predio el Paraíso, San Juan Bautista Tuxtepec C.P. 68350, Mexico
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Fu M, Yang X, Zheng J, Wang L, Yang X, Tu Y, Ye J, Zhang W, Liao Y, Cheng S, Xu F. Unraveling the Regulatory Mechanism of Color Diversity in Camellia japonica Petals by Integrative Transcriptome and Metabolome Analysis. FRONTIERS IN PLANT SCIENCE 2021; 12:685136. [PMID: 34178004 PMCID: PMC8226227 DOI: 10.3389/fpls.2021.685136] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/24/2021] [Accepted: 05/17/2021] [Indexed: 05/03/2023]
Abstract
Camellia japonica petals are colorful, rich in anthocyanins, and possess important ornamental, edible, and medicinal value. However, the regulatory mechanism of anthocyanin accumulation in C. japonica is still unclear. In this study, an integrative analysis of the metabolome and transcriptome was conducted in five C. japonica cultivars with different petal colors. Overall, a total of 187 flavonoids were identified (including 25 anthocyanins), and 11 anthocyanins were markedly differentially accumulated among these petals, contributing to the different petal colors in C. japonica. Moreover, cyanidin-3-O-(6″-O-malonyl) glucoside was confirmed as the main contributor to the red petal phenotype, while cyanidin-3-O-rutinoside, peonidin-3-O-glucoside, cyanidin-3-O-glucoside, and pelargonidin-3-O-glucoside were responsible for the deep coloration of the C. japonica petals. Furthermore, a total of 12,531 differentially expressed genes (DEGs) and overlapping DEGs (634 DEGs) were identified by RNA sequencing, and the correlation between the expression level of the DEGs and the anthocyanin content was explored. The candidate genes regulating anthocyanin accumulation in the C. japonica petals were identified and included 37 structural genes (especially CjANS and Cj4CL), 18 keys differentially expressed transcription factors (such as GATA, MYB, bHLH, WRKY, and NAC), and 16 other regulators (mainly including transporter proteins, zinc-finger proteins, and others). Our results provide new insights for elucidating the function of anthocyanins in C. japonica petal color expression.
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Affiliation(s)
- Mingyue Fu
- College of Horticulture and Gardening, Yangtze University, Jingzhou, China
| | - Xu Yang
- Department of Forestry Ecology, Hubei Ecology Polytechnic College, Wuhan, China
| | - Jiarui Zheng
- College of Horticulture and Gardening, Yangtze University, Jingzhou, China
| | - Ling Wang
- College of Horticulture and Gardening, Yangtze University, Jingzhou, China
| | - Xiaoyan Yang
- College of Horticulture and Gardening, Yangtze University, Jingzhou, China
| | - Yi Tu
- College of Horticulture and Gardening, Yangtze University, Jingzhou, China
| | - Jiabao Ye
- College of Horticulture and Gardening, Yangtze University, Jingzhou, China
| | - Weiwei Zhang
- College of Horticulture and Gardening, Yangtze University, Jingzhou, China
| | - Yongling Liao
- College of Horticulture and Gardening, Yangtze University, Jingzhou, China
| | - Shuiyuan Cheng
- National R&D Center for Se-Rich Agricultural Products Processing, Wuhan Polytechnic University, Wuhan, China
| | - Feng Xu
- College of Horticulture and Gardening, Yangtze University, Jingzhou, China
- *Correspondence: Feng Xu,
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A natural colorant system from corn: Flavone-anthocyanin copigmentation for altered hues and improved shelf life. Food Chem 2019; 310:125734. [PMID: 31791725 DOI: 10.1016/j.foodchem.2019.125734] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2019] [Revised: 10/15/2019] [Accepted: 10/15/2019] [Indexed: 02/06/2023]
Abstract
Anthocyanins are a major source of natural red colorants but currently face difficulties matching the hue range, stability, and affordability of synthetic options. Purple corn offers an FDA and EFSA-approved economical source of anthocyanin-based colorants. A C-glycosyl flavone and anthocyanin copigmentation system consisting of a flavone-rich anthocyanin-poor line and two anthocyanin-rich flavone-poor lines containing either pelargonidin or cyanidin-derived anthocyanins is described. This system offers a broad hue range and can improve stability. Cyanidin-rich model beverages had better stability than pelargonidin-rich beverages over time, but the addition of flavone-rich extract to both resulted in significantly longer half-lives (up to 50% longer). Flavone copigments produced hyperchromic and bathochromic shifts in both. A protective effect from flavone copigmentation was observed for glycosides. In contrast acylated forms displayed significantly shorter half-lives. Results suggest that corn C-glycosyl flavone-rich extracts could serve as a color enhancing and stabilizing agent for anthocyanin colorants.
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Chatham LA, Paulsmeyer M, Juvik JA. Prospects for economical natural colorants: insights from maize. TAG. THEORETICAL AND APPLIED GENETICS. THEORETISCHE UND ANGEWANDTE GENETIK 2019; 132:2927-2946. [PMID: 31451836 DOI: 10.1007/s00122-019-03414-0] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/01/2019] [Accepted: 08/14/2019] [Indexed: 06/10/2023]
Abstract
Anthocyanin pigments from maize offer a natural yet economical alternative to artificial dyes. Breeding for optimal colorant production requires understanding and integrating all facets of anthocyanin chemistry and genetics research. Replacing artificial dyes with natural colorants is becoming increasingly popular in foods and beverages. However, natural colorants are often expensive, have lower stability, and reduced variability in hue. Purple corn is rich in anthocyanins and offers a scalable and affordable alternative to synthetic dyes ranging in color from orange to reddish-purple. This diversity is attributable to differences in anthocyanin composition and concentration. Here we review the chemistry, biosynthesis, and genetics of purple corn and outline key factors associated with the feasibility of producing an economical source of natural colorants. Anthocyanin compositional modifications including acylation, methylation, and polymerization with flavan-3-ols can influence color stability and hue, yet there is more to learn regarding the genetic factors responsible for these modifications. Activators and repressors of anthocyanin biosynthesis structural genes as well as factors controlling trafficking and storage largely control anthocyanin yield. Further knowledge of these mechanisms will allow breeders to apply molecular strategies that accelerate the production of purple corn hybrids to meet growing demands for natural colorants.
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Affiliation(s)
- Laura A Chatham
- University of Illinois Urbana Champaign, Urbana, IL, 61802, USA
| | | | - John A Juvik
- University of Illinois Urbana Champaign, Urbana, IL, 61802, USA.
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10
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Extraction of purple corn ( Zea mays L.) cob pigments and phenolic compounds using food-friendly solvents. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.01.001] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Haggard S, Luna-Vital D, West L, Juvik JA, Chatham L, Paulsmeyer M, Gonzalez de Mejia E. Comparison of chemical, color stability, and phenolic composition from pericarp of nine colored corn unique varieties in a beverage model. Food Res Int 2017; 105:286-297. [PMID: 29433217 DOI: 10.1016/j.foodres.2017.11.038] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2017] [Revised: 11/10/2017] [Accepted: 11/19/2017] [Indexed: 11/26/2022]
Abstract
The objective was to compare the chemical stability and color of nine unique anthocyanin-rich colored corn varieties named/coded as V1, V2, V3… V9. Extracts were added to a beverage model and stored at 4 °C, 22°C, or 32°C for 12weeks. After 12 weeks of storage at 32°C, variety V6 [high condensed form (CF), high cyanidin-3-O-glucoside (C3G)] had the longest anthocyanin half-life, based on the quantification by HPLC. V3 [high pelargonidin (Pg), high acylated form (C3-mal)] and V5 (high CF, high C3G, high C3-mal) had the most favorable hue. V5 and V6 had some of the smallest changes in color over time. These findings suggest that an abundance of condensed forms with C3G in corn extracts could contribute to the improved stability. Beverage storage parameters also influenced color parameters; low temperatures and low pH enhanced color and anthocyanin stability. The most promising corn varieties for future experiments are V3, V5, and V6 based on color retention.
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Affiliation(s)
- Sage Haggard
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 228 ERML, 1201 W Gregory Drive, Urbana, IL 61801, USA
| | - Diego Luna-Vital
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 228 ERML, 1201 W Gregory Drive, Urbana, IL 61801, USA
| | - Leslie West
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 228 ERML, 1201 W Gregory Drive, Urbana, IL 61801, USA
| | - John A Juvik
- Department of Crop Sciences, University of Illinois at Urbana-Champaign, 307 ERML, 1201 W Gregory Drive, Urbana, IL 61801, USA
| | - Laura Chatham
- Department of Crop Sciences, University of Illinois at Urbana-Champaign, 307 ERML, 1201 W Gregory Drive, Urbana, IL 61801, USA
| | - Michael Paulsmeyer
- Department of Crop Sciences, University of Illinois at Urbana-Champaign, 307 ERML, 1201 W Gregory Drive, Urbana, IL 61801, USA
| | - Elvira Gonzalez de Mejia
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 228 ERML, 1201 W Gregory Drive, Urbana, IL 61801, USA.
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Luna-Vital D, Cortez R, Ongkowijoyo P, Gonzalez de Mejia E. Protection of color and chemical degradation of anthocyanin from purple corn (Zea mays L.) by zinc ions and alginate through chemical interaction in a beverage model. Food Res Int 2017; 105:169-177. [PMID: 29433204 DOI: 10.1016/j.foodres.2017.11.009] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2017] [Revised: 10/22/2017] [Accepted: 11/13/2017] [Indexed: 12/20/2022]
Abstract
Anthocyanin-rich purple corn pericarp water extract (PCW) has the potential to be used as a natural pigment in beverages. However, it has a limited shelf-life in aqueous solutions. The aim was to evaluate the effect of zinc ion (Zn2+) and alginate on color and chemical stability of anthocyanins from colored corn (PCW) in a beverage model for 12weeks. PCW was incorporated to Kool-Aid® Invisible™ along with ZnCl2 and/or alginate. Individual ANC were quantified through HPLC, and color stability was evaluated through the CIE-L*a*b* color system. Complexation between PCW and Zn/alginate was evaluated with fluorescence spectroscopy. The combination of Zn and alginate was the most effective treatment improving the half-life of total ANC concentration (10.4weeks), cyanidin-3-O-glucoside (7.5weeks) and chroma (18.4weeks), compared to only PCW (6.6, 4.5 and 12.7weeks, respectively). Zn and alginate had bimolecular quenching constants (Zn kq: 3.4×1011 M-1S-1 and AA kq: 1.0×1012 M-1S-1) suggesting that fluorescence quenching was binding rather than collisional. Results suggested that Zn/alginate interacted with ANC from purple corn slowing its chemical degradation.
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Affiliation(s)
- Diego Luna-Vital
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, IL 61801, United States
| | - Regina Cortez
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, IL 61801, United States
| | - Paulina Ongkowijoyo
- School of Chemistry, University of Illinois at Urbana-Champaign, J. S. Morrill Hall, 505 S. Mathews Ave., Urbana, IL 61801, USA
| | - Elvira Gonzalez de Mejia
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, IL 61801, United States.
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Luna-Vital D, Li Q, West L, West M, Gonzalez de Mejia E. Anthocyanin condensed forms do not affect color or chemical stability of purple corn pericarp extracts stored under different pHs. Food Chem 2017; 232:639-647. [PMID: 28490122 DOI: 10.1016/j.foodchem.2017.03.169] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2016] [Revised: 03/01/2017] [Accepted: 03/14/2017] [Indexed: 10/19/2022]
Abstract
Purple corn is rich in anthocyanins, some of which are condensed with flavanols. The aim was to determine the impact of anthocyanin condensed forms extracted from purple corn pericarp on color and chemical stability at different pHs compared with the complete extract, and an extract without condensed forms. Extracts were dissolved at pH values ranging from 2.0 to 6.0 and stored for 12weeks at 22°C. Color stability of anthocyanins decreased as the pH increased. Slight color differences were observed throughout time at pH 2 (ΔE from 0.2 to 3.6). After 12weeks, pH 6 caused substantial changes in color (ΔE=17.7 to 47.5); and reduced the predicted half-life of total anthocyanins (ranging from 1.8 to 3weeks), compared to pH 2 (44.6 to 60.7weeks). Condensed forms had degradation kinetics similar to monomeric anthocyanins. Purple corn pericarp pigments can be used in acid beverages with an acceptable shelf-life.
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Affiliation(s)
- Diego Luna-Vital
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, IL 61801, United States
| | - Qian Li
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, IL 61801, United States
| | - Leslie West
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, IL 61801, United States
| | - Megan West
- The Kraft Heinz Company, 801 Waukegan Rd, Glenview, IL 60025, United States
| | - Elvira Gonzalez de Mejia
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, IL 61801, United States.
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14
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Li Q, Somavat P, Singh V, Chatham L, Gonzalez de Mejia E. A comparative study of anthocyanin distribution in purple and blue corn coproducts from three conventional fractionation processes. Food Chem 2017; 231:332-339. [PMID: 28450015 DOI: 10.1016/j.foodchem.2017.03.146] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2017] [Revised: 03/16/2017] [Accepted: 03/27/2017] [Indexed: 01/05/2023]
Abstract
The aim was to compare the distribution of ANCs in purple and blue corn coproducts from three conventional corn fractionation processes and linking ANC partitioning in different coproducts to corn kernel phenotype. Total monomeric anthocyanin (TA) from purple corn extract was 4933.1±43.4mg cyanidin-3-glucoside equivalent per kg dry corn, 10 times more than blue corn. In dry milled purple corn, maximum ANCs were present in the pericarp (45.9% of total ANCs) and in wet-milling they were concentrated in steeping water (79.1% of total ANCs). For blue corn, the highest TA was in small grits and gluten slurry in dry-milling and wet-milling coproducts, respectively. HPLC showed the highest concentration of each ANC in steeping water for purple corn coproducts. Micrographs of kernel showed pigments concentrated in pericarp layer of purple but only in aleurone of blue corn. ANCs can concentrate in certain coproducts depending upon physical distribution of pigments in kernel.
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Affiliation(s)
- Qian Li
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, IL 61801, United States
| | - Pavel Somavat
- Department of Agricultural and Biological Engineering, University of Illinois at Urbana-Champaign, IL 61801, United States
| | - Vijay Singh
- Department of Agricultural and Biological Engineering, University of Illinois at Urbana-Champaign, IL 61801, United States
| | - Laura Chatham
- Department of Crop Sciences, University of Illinois at Urbana-Champaign, IL 61801, United States
| | - Elvira Gonzalez de Mejia
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, IL 61801, United States.
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15
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Mojica L, Berhow M, Gonzalez de Mejia E. Black bean anthocyanin-rich extracts as food colorants: Physicochemical stability and antidiabetes potential. Food Chem 2017; 229:628-639. [PMID: 28372224 DOI: 10.1016/j.foodchem.2017.02.124] [Citation(s) in RCA: 91] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2016] [Revised: 02/22/2017] [Accepted: 02/25/2017] [Indexed: 01/06/2023]
Abstract
Black beans contain anthocyanins that could be used as colorants in foods with associated health benefits. The objective was to optimize anthocyanins extraction from black bean coats and evaluate their physicochemical stability and antidiabetes potential. Optimal extraction conditions were 24% ethanol, 1:40 solid-to-liquid ratio and 29°C (P<0.0001). Three anthocyanins were identified by MS ions, delphinidin-3-O-glucoside (465.1m/z), petunidin-3-O-glucoside (479.1m/z) and malvidin-3-O-glucoside (493.1m/z). A total of 32mg of anthocyanins were quantified per gram of dry extract. Bean anthocyanins were stable at pH 2.5 and low-temperature 4°C (89.6%), with an extrapolated half-life of 277days. Anthocyanin-rich extracts inhibited α-glucosidase (37.8%), α-amylase (35.6%), dipeptidyl peptidase-IV (34.4%), reactive oxygen species (81.6%), and decreased glucose uptake. Black bean coats are a good source of anthocyanins and other phenolics with the potential to be used as natural-source food colorants with exceptional antidiabetes potential.
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Affiliation(s)
- Luis Mojica
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, IL 61801, United States; Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A. C., CIATEJ, 44270 Guadalajara, Mexico
| | - Mark Berhow
- United States Department of Agriculture, Agricultural Research Service, 1815 North University Street, Peoria, IL 61604, United States
| | - Elvira Gonzalez de Mejia
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, IL 61801, United States.
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16
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Cortez R, Luna-Vital DA, Margulis D, Gonzalez de Mejia E. Natural Pigments: Stabilization Methods of Anthocyanins for Food Applications. Compr Rev Food Sci Food Saf 2016; 16:180-198. [DOI: 10.1111/1541-4337.12244] [Citation(s) in RCA: 254] [Impact Index Per Article: 31.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2016] [Revised: 10/24/2016] [Accepted: 10/26/2016] [Indexed: 12/30/2022]
Affiliation(s)
- Regina Cortez
- Dept. of Food Science and Human Nutrition; Univ. of Illinois at Urbana-Champaign; 228 ERML, 1201 W Gregory Drive Urbana IL 61801 U.S.A
| | - Diego A. Luna-Vital
- Dept. of Food Science and Human Nutrition; Univ. of Illinois at Urbana-Champaign; 228 ERML, 1201 W Gregory Drive Urbana IL 61801 U.S.A
| | - Daniel Margulis
- Dept. of Food Science and Human Nutrition; Univ. of Illinois at Urbana-Champaign; 228 ERML, 1201 W Gregory Drive Urbana IL 61801 U.S.A
| | - Elvira Gonzalez de Mejia
- Dept. of Food Science and Human Nutrition; Univ. of Illinois at Urbana-Champaign; 228 ERML, 1201 W Gregory Drive Urbana IL 61801 U.S.A
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