Anthocyanins from <i>Clitoria ternatea</i> Attenuate Food-Borne <i>Penicillium expansum</i> and its Potential Application as Food Biopreservative

Leong, Chean Ring; Azizi, Muhammad Afif Kamarul; Taher, Abu; Wahidin, Suzana; Lee, Kok Chang; Tan, Wen-Nee; Tong, Woei Yenn

doi:10.20307/nps.2017.23.2.125

Cited by 23 publications

(27 citation statements)

References 18 publications

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“…(Havananda and Luengwilai, 2019). Blue pea flower is being eaten as vegetables in Southeast Asia (Leong et al, 2017) and blue pea flower extract has been used in desserts and beverages in Southeast Asian countries such as Malaysia and Thailand (Pasukamonset et al, 2017). Polyacylated derivatives of delphinidin 3,3 ,5 -triglucoside, named "ternatins" are the major anthocyanins present in blue pea flower (Terahara et al, 1990;Vidana Gamage et al, 2021b).…”

Section: Introductionmentioning

confidence: 99%

Anthocyanins From Clitoria ternatea Flower: Biosynthesis, Extraction, Stability, Antioxidant Activity, and Applications

2021

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Clitoria ternatea plant is commonly grown as an ornamental plant and possesses great medicinal value. Its flower is edible and also known as blue pea or butterfly pea flower. The unique feature of anthocyanins present in blue pea flowers is the high abundance of polyacylated anthocyanins known as ternatins. Ternatins are polyacylated derivatives of delphinidin 3,3′,5′-triglucoside. This review covers the biosynthesis, extraction, stability, antioxidant activity, and applications of anthocyanins from Clitoria ternatea flower. Hot water extraction of dried or fresh petals of blue pea flower could be employed successfully to extract anthocyanins from blue pea flower for food application. Blue pea flower anthocyanins showed good thermal and storage stability, but less photostability. Blue pea flower anthocyanins also showed an intense blue colour in acidic pH between pH 3.2 to pH 5.2. Blue pea flower anthocyanin extracts demonstrate significant in vitro and cellular antioxidant activities. Blue pea flower anthocyanins could be used as a blue food colourant in acidic and neutral foods. The incorporation of blue pea flower anthocyanins in food increased the functional properties of food such as antioxidant and antimicrobial properties. Blue pea flower anthocyanins have also been used in intelligent packaging. A comparison of blue pea flower anthocyanins with two other natural blue colouring agents used in the food industry, spirulina or phycocyanin and genipin-derived pigments is also covered. Anthocyanins from blue pea flowers are promising natural blue food colouring agent.

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Section: Introductionmentioning

confidence: 99%

Anthocyanins From Clitoria ternatea Flower: Biosynthesis, Extraction, Stability, Antioxidant Activity, and Applications

2021

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“…The results in table (2) showed that both extracts had the potential to inhibit the growth of three bacteria, except Escherichia coli and Salmonella typhi. Leong et al [24] also reported that Clitoria Ternatea L. extract did not show inhibition to Escherichia coli . However, an opposite result was found [2.14] .…”

Section: Determination Of Antimicrobial Activitymentioning

confidence: 97%

Optimization of anthocyanins extraction from Clitoria Ternatea L. petals

2020

jcbsc

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In this study, the effects of various factors on anthocyanins extracted from Clitoria Ternatea L. petals were determined. As a result, the highest proportion of anthocyanin, 1.21 mg/g FW, was obtained when extracting Clitoria Ternatea L. petals with 100% methanol, with the solvent/sample ratio of 10ml/g at 37 o C for an hour, the extract with 100% ethanol had the second highest anthocyanin content. These extracts contained phenolic compounds ranging from 24.7x10 3 ±8.55x10 2 µg GAE/g FW to 18.8x10 3 ±2.46x10 2 µg GAE/g FW, while the figures for their total flavonoid content were between 18.8±0.149 and 15.5±0.091 mg QE/g FW. The values for 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging capacity and the highest total antioxidant activity were EC50=904.2±0.327µg/ml and 2.86x10 3 ±1.01x10 1 µg AAE/g FW, respectively. It also showed that the Clitoria Ternatea L. petal extract also had potential to be developed into a pH indicator, however, further study should be carried out to obtain highly qualified one.

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“…In terms of foodborne pathogenic bacteria, B. cereus, S. enterica illustrated higher inhibition zone among bacteria while E. coli and S. aureus demonstrated the lowest inhibition zone. The diameter of clear zones illustrated the different susceptibility of bacteria to the extracts (Leong et al, 2017). The antimicrobial effect for S. enterica and B. cereus were better than E. coli and S. aureus proving that freeze dried C. ternatea flowers were able to retard Gram-positive bacteria as well as Gram-negative bacteria.…”

Section: Encapsulation Efficiency (Anthocyanin Contents)mentioning

confidence: 98%

Effect of the different encapsulation methods on the physicochemical and biological properties of Clitoria ternatea flowers microencapsulated in gelatine

Liew¹,

Zin²,

Maidin³

et al. 2020

Food Res.

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Clitoria ternatea flowers are known as butterfly pea flowers which contain many bioactive compounds and can be found in tropical countries. However, the bioactive compounds are easily lost when exposed to various environmental conditions. Encapsulation technologies are introduced to provide maximum protection to the encapsulated bioactive compounds. The main objectives of this study were to determine the physicochemical properties of C. ternatea flowers encapsulated in gelatine prepared using different encapsulating methods and the microbiological properties of the best encapsulating methods for C. ternatea flowers with gelatine. In this study, the moisture contents for ultrasonic spray dried powders recorded the lowest (5.94±0.44%) while samples of convection oven recorded the highest (14.33±1.30%). However, the ultrasonic spray dried powders demonstrated the highest total flavonoid contents, but convection oven dried powders showed the lowest. The results for total anthocyanin contents were similar to total flavonoid contents. The highest encapsulation efficiency based on anthocyanin contents was found in freeze dried powders (95.75±0.24%). These results showed the same antioxidant activity (DPPH assay) with the highest percentage inhibition of freeze dried powders and the lowest percentage inhibition of ultrasonic spray dried powders. The phytochemical functional group that revealed from Fourier Transform Infrared spectroscopic (FTIR) analysis also indicate the presence of high amount of phenolic compounds in freeze dried powders although with ‘collapse building’ shape with fibrillary structure. The freeze dried powder showed the highest L* value (45.62±0.54), yet ultrasonic spray dried powders highest a*, b* and C* value. Thus, the analysis for microbial properties was carried out on freeze dried powders as freeze dryer was chosen as the best encapsulating methods. The freeze dried powders showed inhibition against gram positive and gram negative bacteria such as Bacillus cereus, Staphylococcus aureus, Escherichia coli and Salmonella enterica and fungi such as Aspergillus niger and Candida albicans. The current study demonstrated the potential of using gelatine to encapsulate technique to retain antioxidant compounds in gelatine encapsulated C. ternatea flowers. This finding provides useful information on the use of different encapsulated methods for the development of functional food products for gelatine encapsulated flowers of C. ternatea.

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Anthocyanins from Clitoria ternatea Attenuate Food-Borne Penicillium expansum and its Potential Application as Food Biopreservative

Cited by 23 publications

References 18 publications

Anthocyanins From Clitoria ternatea Flower: Biosynthesis, Extraction, Stability, Antioxidant Activity, and Applications

Anthocyanins From Clitoria ternatea Flower: Biosynthesis, Extraction, Stability, Antioxidant Activity, and Applications

Optimization of anthocyanins extraction from Clitoria Ternatea L. petals

Effect of the different encapsulation methods on the physicochemical and biological properties of Clitoria ternatea flowers microencapsulated in gelatine

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