Application of apigeninidin‐rich red sorghum biocolorant in a fermented food improves product quality

Abstract

BACKGROUND The ‘clean label’ trend is pushing the food industry to replace synthetic colorants with plant‐based colorants. However, technological efficacy and undesirable side effects restrict the use of plant‐based colorants in industrial applications. This research studied the production of fermented maize dough coloured by apigeninidin‐rich red sorghum biocolorant, as practised for centuries in West Africa, as a model to assess the impact of the biocolorant on nutritional and sensorial quality of foods. RESULTS A 3‐day fermentation of a dyed maize dough (containing 327 µg g −1 dry matter of apigeninidin) by Pichia kudriavzevii and Lactobacillus fermentum led to a degradation of 69% of the apigeninidin content, causing a clearly visible colour difference (Δ E * 00 17.4). The antioxidant activity of fermented dyed dough (DD) increased by 51% compared to fermented non‐dyed dough (NDD). However, the phytate dephosphorylation and volatile organic compound concentrations were lower in DD than in NDD. This suggests a lower mineral solubility and change in the sensory quality of fermented DD. CONCLUSION Apigeninidin extract from sorghum leaf sheaths proved to be a bioactive red biocolorant with potential in fermented foods. The formation of new antioxidant compounds needs further investigation, as does the impact on the development of volatile compounds. © 2018 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Characterization of Volatile Organic Compounds in Five Celery (Apium graveolens L.) Cultivars with Different Petiole Colors by HS-SPME-GC-MS

“…Aromatic compounds are the crucial factors influencing the flavor quality of fresh and processed vegetables and 2 of 15 fruits [6]. As plants grow and develop, the volatile organic compound (VOC) content changes, imparting celery with its distinctive aromatic characteristics, which have an important impact on its sensory quality [7]. VOCs are low-boiling and volatile small molecule compounds produced by secondary metabolic pathways [8], which benefit mutual interactions between plants and the environment to improve autologous competitive ability via inhibiting other plants, including attracting pollinating insects and seed dispersers and resisting parasites, pathogens, and herbivores [9].…”

Effect of Time, Temperature and Size Reduction on Some Physico-chemical Characteristics of Sorghum bicolour Leaf Sheath Extracts

“…The use of dye sorghum in food preparation has been found to substantially increase the phytochemical content and antioxidant capacity of waakye [15] and fermented maize dough [16].…”