Natural red pigments from plants and their health benefits: A review

Leong, Hui Yi; Show, Pau Loke; Lim, M. H.; Ooi, Chien Wei; Ling, Tau Chuan

doi:10.1080/87559129.2017.1326935

Cited by 122 publications

(70 citation statements)

References 78 publications

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“…Flavonoids are secondary plant metabolites that belong to the vast group of phenolic compounds [18]. They play an important role in plant defense mechanisms and are considered to be largely responsible for the health benefits of fruit and vegetable consumption [19,20].…”

Section: Chemicals and Plant Materialsmentioning

confidence: 99%

Optimization of Enzyme-Assisted Extraction of Flavonoids from Corn Husks

et al. 2019

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Corn husks are an important byproduct of the corn processing industry. Although they are a rich source of bioactive compounds, especially flavonoids, corn husks are usually disposed of or used as animal feed. In this paper, we investigate their recovery by an enzyme-assisted extraction process consisting of a pretreatment of the plant material with cellulase followed by solvent extraction with aqueous ethanol. A four-factor, three-level Box–Behnken design combined with the response surface methodology was used to optimize the enzyme dosage (0.3–0.5 g/100 g), incubation time (1.5–2.5 h), liquid-to-solid ratio (30–40 mL g−1) and ethanol concentration in the solvent (60–80% v/v). Under the optimal conditions, about 1.3 g of total flavonoids per 100 g of dry waste were recovered. A statistical analysis of the results was performed to provide a quantitative estimation of the influence of the four factors, alone or in combination, on the extraction yields. Overall, the results from this study indicate that corn husks are a valuable source of flavonoids and that they can be easily recovered by a sustainable and environmentally friendly extraction process.

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Section: Chemicals and Plant Materialsmentioning

confidence: 99%

Optimization of Enzyme-Assisted Extraction of Flavonoids from Corn Husks

et al. 2019

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“…Undesirable visual color and degradation of pigment structure was found to affect sensory attributes. Natural red pigments such as anthocyanins, lycopene and betacyanins have health promoting compounds (Leong et al, 2018). Most natural pigments depict color stability below 50°C and were observed to begin degrading when exposed to temperatures exceeding 50°C.…”

Section: Evaluation Of Temperature Stabilitymentioning

confidence: 99%

Isolation and characterization of a microbial pigment obtained from Serratia marcescens as a natural food colourant

Gjadhar¹,

Mellem²

2019

Ann.UDJG.FoodTechnology

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The use of naturally sourced pigments in the food industry is limited due to their instability when exposed to processes and parameters such as light, pH, and high temperatures. Research has moved towards exploiting pigmented microorganism as sources of potential natural colorants, with the color red representing the largest market segment in the color industry, utilized in various food applications. This study was aimed isolation and characterization of Prodigiosin obtained from Serratia marcescens for potential application as a food colorant. Optimization results were achieved by cultivation in lysogeny broth (Lb) at 25ºC for a duration of 120h at pH 6.5, prodigiosin showed a gradual reduction in pH stability as well as a rapid change in color upon the addition of respective buffers due to protonation and deprotonation of respective groups. Instability to light due to chemical reaction such as oxidation and metal ion loss and instability at high temperatures was due to destruction of pyrrole group which is responsible for the reddish characteristic color. Results concluded that prodigiosin would be more applicable for utilization as a colorant in food applications within a temperature range of 0 to 20ºC and pH of range 2 to 7.

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“…Dessa forma, é sabido que as substâncias antioxidantes são benéficas para o mecanismo de defesa celular, protegendo, assim, os componentes da célula de alterações oxidativas. A eficácia da ação antioxidante depende da estrutura química biodisponível e da concentração destes compostos (Pieniz et al, 2009;Leong et al, 2018).…”

Section: Introductionunclassified

Avaliação físico-química e microbiológica de polpas de frutas congeladas comercializadas em Santarém-PA

Sousa

Borges

Viana

et al. 2020

Braz. J. Food Technol.

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Resumo O presente estudo teve como objetivo a avaliação dos parâmetros físico-químicos e microbiológicos, e da atividade antioxidante de polpas de frutas produzidas e comercializadas no município de Santarém-PA. Foram analisadas três marcas de polpas congeladas de acerola (Malpighia emarginata), cupuaçu (Theobroma grandiflorum) e maracujá (Passiflora edulis), com a finalidade de verificar a sua adequação às normas e aos Padrões de Identidade e Qualidade (PIQ) estipulados pela legislação brasileira. Os parâmetros analisados foram pH, acidez total titulável, sólidos solúveis totais, sólidos totais, cinzas e ácido ascórbico; buscou-se determinar o teor de polifenóis totais e da atividade antioxidante pelo método de DPPH, e foram realizadas análises microbiológicas para pesquisa de bolores e leveduras, coliformes fecais e Salmonella sp. As médias dos tratamentos foram comparadas pelo teste de Tukey, adotando-se o nível de significância 95%. Os resultados revelaram que apenas o parâmetro pH estava de acordo com a legislação. Após a análise de acidez total titulável e sólidos totais, pôde-se constatar que todas as amostras não atenderam aos valores estabelecidos pela legislação. A análise de polifenóis totais e a atividade antioxidante revelaram que as polpas de acerola se destacaram pelo expressivo teor desses componentes, sendo estas consideradas como boa fonte de substâncias antioxidantes. Já os resultados das análises microbiológicas demonstraram que todas as amostras estavam de acordo com a legislação em vigor. As variações reportadas na maioria das análises mostram a necessidade da padronização dos processos produtivos das polpas.

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Natural red pigments from plants and their health benefits: A review

Cited by 122 publications

References 78 publications

Optimization of Enzyme-Assisted Extraction of Flavonoids from Corn Husks

Optimization of Enzyme-Assisted Extraction of Flavonoids from Corn Husks

Isolation and characterization of a microbial pigment obtained from Serratia marcescens as a natural food colourant

Avaliação físico-química e microbiológica de polpas de frutas congeladas comercializadas em Santarém-PA

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