Betaxanthins and antioxidant capacity in Stenocereus pruinosus: Stability and use in food

Rodríguez-Sánchez, Juan Antonio; Victoria, María; Barragán-Huerta, Blanca E.

doi:10.1016/j.foodres.2016.11.023

Cited by 53 publications

(39 citation statements)

References 37 publications

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“…), the more the temperature increased. Although temperature and pH exerted different behaviours, the values of chroma decreased over time since the beginning of the treatment (0 day), contrarily to hue, a fact that could be owing to the formation of oxidation compounds (Rodríguez‐Sánchez et al ., ). When Stenocereus griseus pitaya extracts were kept under refrigeration (4 °C), the red colour was maintained over the storage period regardless of pH, and only a slight diminution of chroma was performed after 11 days of storage.…”

Section: Resultsmentioning

confidence: 99%

“…According to Sánchez‐González et al . (), this fact could be due to the presence of hydrolysis products from betacyanins (such as the yellow–orange betalamic acid), or to the heat‐induced formation of Maillard products and other compounds (Rodríguez‐Sánchez et al ., ).…”

Section: Resultsmentioning

confidence: 99%

“…These findings were consistent to those observed by Rodríguez‐Sánchez et al . () in Stenocereus pruinosus . However, the content of the minor betanidin, isobetanidin and neobetanin was significantly ( P < 0.05) higher in pH 4 extracts.…”

Section: Resultsmentioning

confidence: 99%

“…On the other hand, Stenocereus has been used for specific applications as reported by Rodríguez‐Sánchez et al . (), who developed stability assays of betaxanthins and antioxidant activity of yellow Stenocereus pruinosus fruits after their addition to gelatine gummies and beverages. Besides, Stenocereus queretaroensis was successfully microencapsulated with cactus mucilage, achieving remarkable retention of betalains after storage (Delia et al ., ).…”

Section: Introductionmentioning

confidence: 99%

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Stenocereus griseus (Haw) pitaya as source of natural colourant: technological stability of colour and individual betalains

Cejudo‐Bastante

Hurtado

Muñoz‐Burguillos

et al. 2019

Int J of Food Sci Tech

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Summary Stenocereus griseus pitaya has been evaluated as potential natural colourant on the basis of tristimulus colorimetry, differential colorimetry, and individual betalains, not previously conducted in conjunction with this raw material. Different technological treatment conditions were reproduced based on different pHs, temperatures and storage time. According to the results, cold temperatures (4 °C) maintained for longer the initial colour characteristics (L*, Cnormalab∗ and hab) of the extracts, whereas hab modifications began from the commencement of treatment at room temperature. Highly acidic extracts (pH 4) were the most stable samples in the light of the lower hab and Cnormalab∗ changes over time, even at room temperature. Betanin, isobetanin, betanidin and 2‐decarboxy‐neobetanin were more affected by temperature, whereas the content of the minor betalains significantly (P < 0.05) varied when pH was modified. Moreover, visually appreciable and quantitative colour changes (ΔEnormalab∗ > 3) were observed among all pH values and temperatures.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Stenocereus griseus (Haw) pitaya as source of natural colourant: technological stability of colour and individual betalains

Cejudo‐Bastante

Hurtado

Muñoz‐Burguillos

et al. 2019

Int J of Food Sci Tech

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“…The production of pitaya in Mexico has increased more than 200% in the last 10 years [5]. The fruits are locally consumed fresh and their juices have great sensorial acceptance due to their pulp color and high acidity, which confers a pleasant sweet-sour taste [2].…”

Section: Introductionmentioning

confidence: 99%

Alginate Encapsulation as a Preservation Method of Pitaya Fruit Juice (Stenocereus spp.)

Rodríguez-Sánchez¹,

Cuatzo-Lozano²,

Pérez-Loredo³

et al. 2017

JFSE

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Abstract:Alginate is a widely used polymer matrix in food industry since it allows formation of spherical, soft, and strong membranes adequate for encapsulation of a large amount of products, including food. The flow rate of alginate solutions and the permeability of the capsules were evaluated within an acidic-low acidic pH range and different alginate concentrations. In solutions adjusted at different pH (3.0 to 7.0) with concentrations of alginate of 0.8, 1.0, and 1.2% w/v, flow rates at 20 °C were 6.95 to 10.00, 4.54-5.35, and 2.60-2.80 mL s -1 , respectively. Permeability of the capsules was evaluated in terms of the diffusion of H + ions (expressed as pH) and soluble solids (°Brix). Meanwhile both diffusions were minor at 4.0 < pH < 7.0 and were significantly superior at more acidic pH (P < 0.05), alginate concentration did not present significant effect. Yellow, purple, and red juices from Stenocereus spp. fruits (pitayas) were encapsulated using 1.0% of alginate and stored with isotonic solution (3 mL g -1 ) at 4 °C in the dark. The capsules were spherical with diameter between 4.59 and 470 mm, weight from 82.60 to 97.50 mg, and volume of 0.075-0.098 mL. Pigment (total betalains content) diffusion reached equilibrium at 24 h of storage, at which point retentions of total betalains in the yellow, purple, and red capsules were 87.79, 96.13, and 85.13%, respectively. Also, changes in the color of the capsules were observed during storage.

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A Review of the Chemistry and Biological Activities of Natural Colorants, Dyes, and Pigments: Challenges, and Opportunities for Food, Cosmetics, and Pharmaceutical Application

Pasdaran

Zare

Hamedi

et al. 2023

Chemistry & Biodiversity

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Natural pigments are important sources for the screening of bioactive lead compounds. This article reviewed the chemistry and therapeutic potentials of over 570 colored molecules from plants, fungi, bacteria, insects, algae, and marine sources. Moreover, related biological activities, advanced extraction, and identification approaches were reviewed. A variety of biological activities, including cytotoxicity against cancer cells, antioxidant, anti‐inflammatory, wound healing, anti‐microbial, antiviral, and anti‐protozoal activities, have been reported for different pigments. Considering their structural backbone, they were classified as naphthoquinones, carotenoids, flavonoids, xanthones, anthocyanins, benzotropolones, alkaloids, terpenoids, isoprenoids, and non‐isoprenoids. Alkaloid pigments were mostly isolated from bacteria and marine sources, while flavonoids were mostly found in plants and mushrooms. Colored quinones and xanthones were mostly extracted from plants and fungi, while colored polyketides and terpenoids are often found in marine sources and fungi. Carotenoids are mostly distributed among bacteria, followed by fungi and plants. The pigments isolated from insects have different structures, but among them, carotenoids and quinone/xanthone are the most important. Considering good manufacturing practices, the current permitted natural colorants are: Carotenoids (canthaxanthin, β‐carotene, β‐apo‐8′‐carotenal, annatto, astaxanthin) and their sources, lycopene, anthocyanins, betanin, chlorophyllins, spirulina extract, carmine and cochineal extract, henna, riboflavin, pyrogallol, logwood extract, guaiazulene, turmeric, and soy leghemoglobin.

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Betaxanthins and antioxidant capacity in Stenocereus pruinosus: Stability and use in food

Cited by 53 publications

References 37 publications

Stenocereus griseus (Haw) pitaya as source of natural colourant: technological stability of colour and individual betalains

Stenocereus griseus (Haw) pitaya as source of natural colourant: technological stability of colour and individual betalains

Alginate Encapsulation as a Preservation Method of Pitaya Fruit Juice (Stenocereus spp.)

A Review of the Chemistry and Biological Activities of Natural Colorants, Dyes, and Pigments: Challenges, and Opportunities for Food, Cosmetics, and Pharmaceutical Application

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