Health consciousness and the need to maintain immune system have increased the demand for fresh fruit and vegetable juices due to the presence of nutritional benefits including colorful pigments such as chlorophylls, carotenoids, and anthocyanins. Besides providing green, yellow, and red color in fruits and vegetables, these phytochemical compounds play an important role in health maintenance through their antioxidant activity. However, natural pigments have been known to be susceptible to adverse conditions including pH and temperature. Heat treatment is commonly applied in the processing of fresh juices in order to extend shelf-life. Nevertheless, thermal treatments have been reported to cause detrimental impacts on the quality of juices. Thus, non-thermal treatments such as high pressure processing (HPP) and ultraviolet (UV) light have become alternative methods to preserve the juices without high impact on nutritional and sensory characteristics. This review underlines the chlorophyll, carotenoid, and anthocyanin pigments in green, yellow, and red fresh juices obtained from several fruits and vegetables, with the influence of pH and non-thermal treatments (HPP and UV) on the color and stability of pigments in the fresh juices.
Objective: This study objective was to determine the immunomodulatory effects of the black cincau (Mesona palustris BL.) supplement on Escherichia coli strain O157-infected mice.Methods: Black cincau (Mesona palustris BL.) and red ginger (Zingiber officinale var. rubrum) were extracted on a pilot plant scale. For the animal experiment, the mice were adapted for 7 days with black cincau supplement at a dose of 43.29 mg/kg b.w. (SSP I), a dose of 85.58 mg/kg b.w. (SSP II), a dose of 4.33 mg/kg b.w. of a commercial immunomodulator (SK) and buffer saline for the negative control (KN) and positive control (KP). Then, mice were infected intraperitoneally (intraperitoneally) with E. coli strain O157 1010 cfu/mL, except KN. On day 21, the cell of mouse spleen was analyzed using flow cytometry.Results: Result showed that administration of black cincau supplement up to 85.58 mg/kg b.w gave immunomodulator effects in infected mice. Immunomodulator effect can be seen through the increasing of the relative average of a cluster of differentiation (CD)4+ T cells, CD8+ T cells, CD4+ CD8+ T cells, CD4+ CD62L T cells, CD8+CD62L T cells, and CD68+interferonγ (Interferon gamma) monocytes cells. Exposure of black cincau supplement on infected mice can recover small intestine mucosa structure of mice.Conclusions: This study demonstrates that the supplement of black cincau extract can give an immunomodulatory effect on E. coli-infected mice.
Utilization of artificial food colorants has ob tained particular concern for long time consumption. Red cabb age (Brassica oleracea L. var. capitata forma rub ra L.) was extracted to produce a candidate for natural food colorant through a one-step physical extraction and microencapsulation. The color strength was determined by measuring: (1) tinctorial strength, (2) color degradation kinetics at various pH, and (3) thermostab ility. Yield level and antioxidant activity were enclosed as supporting data. The results showed that extract of red cabb age exhib ited vivid red until green color at various pH and was nearly stable at pH 2 and 3, meanwhile its thermostability was fairly good at pH 3, 4, 8, and 9. The encapsulated red cabbage extract produced high color intensity at pH 2 for red color and pH 9 for b lue color with a yield level of 5.53%. It also showed antioxidant activity with IC50 value of 725.65±0.086 ppm in methanol solvent and 258.25±0.097 ppm in water-methanol solvent.
Abstract-The human perception on food is closely associated with its color. Since the standard manufacturing procedure often causes partial even total degradation of natural pigments, resulting in color fading, the addition of colorants becomes necessary. Natural colorant, produced from plants or animals, has health promoting effects, better safety, and need not any specific toxicity evaluation. However, the extraction method will be crucial in determining the properties of this biocolorant. In the present study, red biocolorant was prepared from selected local plants i.e., red spinach, red cabbage, beetroot, and dragon fruit, through physical extraction in order to avoid the using of organic solvents. Then, we applied the encapsulation technique and evaluated its coloring and antioxidant properties, as well as its stability against thermal treatment. The results showed that the encapsulated biocolorant of red spinach and beetroot exhibited red hue at pH range 2-11, whereas those of red cabbage and dragon fruit indicated color alteration at different pH. The prominent red hue intensity was found at pH 4 for encapsulated beetroot extract, which endured up to 10 days at aqueous buffered solution when stored in the dark at 20 0 C. In addition, it underwent merely low degradation (∼30%) during incubation at 60 0 C for 30 minutes. The antioxidant activity of encapsulated biocolorant of beetroot was comparable to that of red cabbage, being higher than the others.
Society's latest lifestyle has developed to a more rapid mobilization and advanced technology which makes people's daily needs of nutrients have altered as well. This phenomenon comes to consequences where healthy diet has been neglected and people consume food only to fulfill the calories-which can be supplied by consumption of macronutrients such as carbohydrates, proteins, and fats. To reach good health status, intake of micronutrients is also important to maintain biological process occurred inside human's body as the deficiency of them may interfere the continuity of metabolic regulation of the body. Carotenoids have been known as pigments that are synthesized only in plants. The roles of carotenoids for the improvement of health have been investigated by numerous research reports, and they are highlighted in this review paper, especially their role for pregnancy and also, growth and development of infants and children. Readers will be able to read recommendation of carotenoid sources and their carotenoid composition that can be consumed periodically. Furthermore, several techniques on processing technology were also elaborated to improve people's knowledge to preserve carotenoids in the ingredients.
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