Natural Food Pigments

Simpson, Benjamin K.; Benjakul, Soottawat; Klomklao, Sappasith

doi:10.1002/9781118308035.ch37

Cited by 17 publications

(22 citation statements)

References 86 publications

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“…The majority of work done on fungal pigments is related to their use as food colorants. The possibility of the use of fungal pigments in different industries, particularly in the food industry, has been revealed long ago by many researchers [9,25,46,48,179,[185][186][187]. The potential of fungal pigments to be used as food colorants or as food additives in different food products has been assessed by many researchers [51,188].…”

Section: Fungal Pigments As Food Colorantsmentioning

confidence: 99%

Fungal Pigments and Their Prospects in Different Industries

Dufossé²,

et al. 2019

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The public’s demand for natural, eco-friendly, and safe pigments is significantly increasing in the current era. Natural pigments, especially fungal pigments, are receiving more attention and seem to be in high demand worldwide. The immense advantages of fungal pigments over other natural or synthetic pigments have opened new avenues in the market for a wide range of applications in different industries. In addition to coloring properties, other beneficial attributes of fungal pigments, such as antimicrobial, anticancer, antioxidant, and cytotoxic activity, have expanded their use in different sectors. This review deals with the study of fungal pigments and their applications and sheds light on future prospects and challenges in the field of fungal pigments. Furthermore, the possible application of fungal pigments in the textile industry is also addressed.

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Section: Fungal Pigments As Food Colorantsmentioning

confidence: 99%

Fungal Pigments and Their Prospects in Different Industries

Dufossé²,

et al. 2019

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“…pheophorbide a and b. This was following the scheme of the chlorophyll derivatization explained by Simpson et al (2012) and Roca et al (2016).…”

Section: Ms/ms Spectral Analysismentioning

confidence: 88%

DERIVATIZATION OF CHLOROPHYLL FROM PANDAN (Pandanus amaryllifolius Roxb.) LEAVES AND THEIR ANTIOXIDANT ACTIVITY

Suryani¹,

Wahyuningsih²,

Supriyadi³

et al. 2020

PTQ

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Chlorophyll is a natural coloring agent that has antioxidant activity. During the extraction and food processing process, chlorophyll is easily degraded and derivatized. The derivatization process results in changes in the chemical structure of chlorophyll which can result in a change in color and its antioxidant activity. The other extracted minor compounds can affect its antioxidant activity. This study aimed to identify the chemical structure changes of chlorophyll extracted from pandan (Pandanus amaryllifolius Roxb) leaves as affected by the derivatization process and evaluate the antioxidant activity of the extracts and fractions of chlorophyll and its derivatives. Chlorophyll was extracted from pandan leaves with acetone, derivatized, and then purified by fractionation using column chromatography. Chlorophyll extract and its derivatives were analyzed for total carotenoid, total phenolic, and flavonoid contents. The antioxidant activity of extract and fraction was measured by the inhibition of peroxidation of linoleic acid, radical scavenging activity of 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing/ antioxidant power (FRAP) ability, and metal chelating assay. Based on the FTIR and MS/MS spectra, it was observed that the first derivatives were pheophytin and chlorophyllide, while the second derivative was pheophorbide. The other extracted compounds, including phenolic compounds, flavonoids, and carotenoids, might enhance the antioxidant activity of the chlorophyll derivatives. The inhibition rate of linoleic acid peroxidation by chlorophyll, chlorophyllide, and pheophorbide extract was not significantly different from BHT, where pheophytin extract was lower. The radical scavenging activity of DPPH and FRAP assay showed that chlorophyll and chlorophyllide extracts exhibited higher activity, followed by pheophytin and pheophorbide. Meanwhile, the metal chelating assay showed that chlorophyllide fraction exhibited the lowest activity. Therefore, the antioxidant activity of the first derivatives of chlorophyll was higher than the second derivatives. In general, the extract of chlorophyll and its derivatives exhibited higher antioxidant activity than that of their fraction.

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“…The muscle is mostly composed of water (75–85%), and it has a high water activity (0.98–0.99) [ 4 ]. Protein represents 20–22% of the muscle [ 5 ], while many types of lipids with different chemical composition, such as neutral/non-polar (triglycerides, diglycerides, etc.) and polar (free fatty acids, phospholipids, etc.)…”

Section: Introductionmentioning

confidence: 99%

“…Trimethylamine (TMA) and its N-oxide compounds are usually used as indices for freshness in fishery products. The pathway of the production of formaldehyde and ammonia from TMA and its N-oxide is shown in Figure 1 , which are associated with the formation of undesirable odors, and occur in fish by the action of several enzymes, such as trimethylamine N-oxide reductase (TMAO reductase), trimethylamine dehydrogenase (TMA dehydrogenase), dimethylamine dehydrogenase (DMA dehydrogenase), and amine dehydrogenase [ 5 ]. Total volatile base nitrogen (TVB-N) and trimethylamine-nitrogen (TMA-N) are quality indicators traditionally used for fish products [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

Fresh Fish Degradation and Advances in Preservation Using Physical Emerging Technologies

Tavares

Martins

Fidalgo

et al. 2021

Foods

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Fresh fish is a highly perishable food characterized by a short shelf-life, and for this reason, it must be properly handled and stored to slow down its deterioration and to ensure microbial safety and marketable shelf-life. Modern consumers seek fresh-like, minimally processed foods due to the raising concerns regarding the use of preservatives in foods, as is the case of fresh fish. Given this, emergent preservation techniques are being evaluated as a complement or even replacement of conventional preservation methodologies, to assure food safety and extend shelf-life without compromising food safety. This paper reviews the main mechanisms responsible for fish spoilage and the use of conventional physical methodologies to preserve fresh fish, encompassing the main effects of each methodology on microbiological and chemical quality aspects of this highly perishable food. In this sense, conventional storage procedures (refrigeration and freezing) are counterpointed with more recent cold-based storage methodologies, namely chilling and superchilling. In addition, the use of novel food packaging methodologies (edible films and coatings) is also presented and discussed, along with a new storage methodology, hyperbaric storage, that states storage pressure control to hurdle microbial development and slow down organoleptic decay at subzero, refrigeration, and room temperatures.

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Natural Food Pigments

Cited by 17 publications

References 86 publications

Fungal Pigments and Their Prospects in Different Industries

Fungal Pigments and Their Prospects in Different Industries

DERIVATIZATION OF CHLOROPHYLL FROM PANDAN (Pandanus amaryllifolius Roxb.) LEAVES AND THEIR ANTIOXIDANT ACTIVITY

Fresh Fish Degradation and Advances in Preservation Using Physical Emerging Technologies

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