Selected food colourants with antiplatelet activity as promising compounds for the prophylaxis and treatment of thrombosis

Olas, Beata; Urbańska, Karina; Bryś, Magdalena

doi:10.1016/j.fct.2020.111437

Cited by 11 publications

(9 citation statements)

References 91 publications

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“…In this sense, the use of dyes (mainly natural) can increase acceptability and add functional properties to foods (Neves, Silva, & Meireles, 2021). Natural dyes can contribute to enhancing the colors of foods, such as (i) iridoid blue (from Genipa americana L.) ( Neri-Numa, Angolini, Bicas, Ruiz, & Pastore, 2018 ) (ii) bixin ( Bachtler & Bart, 2021 ; Beni et al, 2020 ; Xu & Kong, 2017 ), (iii) anthocyanins ( Becerril, Nerín, & Silva, 2021 ; Coelho Leandro et al, 2021 ), (iv) betalains ( Lima et al, 2020 ; Shunan, Yu, Guan, & Zhou, 2021 ; Sravan Kumar, Singh Chauhan, & Giridhar, 2020 ), (v) chlorophylls ( Ribeiro & Veloso, 2021 ), (vi) caramel (Beata Olas, Urbańska, & Bryś, 2020 ), (vii) curcumin ( Song & McClements, 2021 ; Tian Jiang, Raja Ghosh, 2021 ), (viii) carminic acid (Neves et al, 2021), (ix) lycopene ( Allison & Simmons, 2017 ; Pataro, Carullo, Falcone, & Ferrari, 2020 ) e (x) carotenoids ( Rodriguez-Amaya, 2019 ), among others. A previous study reported that colorful foods increased the modulation of brain metabolism by 24% and stimulated eating ( Spence et al, 2016 ).…”

Section: Challenges and Future Trendsmentioning

confidence: 99%

Olfactory and gustatory disorders caused by COVID-19: How to regain the pleasure of eating?

Oliveira¹,

Sousa²,

Pastore³

2022

Trends in Food Science & Technology

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Background Recently, anosmia and ageusia (and their variations) have been reported as frequent symptoms of COVID-19. Olfactory and gustatory stimuli are essential in the perception and pleasure of eating. Disorders in sensory perception may influence appetite and the intake of necessary nutrients when recovering from COVID-19. In this short commentary, taste and smell disorders were reported and correlated for the first time with food science. Scope and approach The objective of this short commentary is to report that taste and smell disorders resulted from COVID-19 may impact eating pleasure and nutrition. It also points out important technologies and trends that can be considered and improved in future studies. Key findings and conclusions Firmer food textures can stimulate the trigeminal nerve, and more vibrant colors are able to increase the modulation of brain metabolism, stimulating pleasure. Allied to this, encapsulation technology enables the production of new food formulations, producing agonist and antagonist agents to trigger or block specific sensations. Therefore, opportunities and innovations in the food industry are wide and multidisciplinary discussions are needed.

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Section: Challenges and Future Trendsmentioning

confidence: 99%

Olfactory and gustatory disorders caused by COVID-19: How to regain the pleasure of eating?

Oliveira¹,

Sousa²,

Pastore³

2022

Trends in Food Science & Technology

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“…The flavonoids imparting to lemon peel its yellow color are dissolved in water (Figure 4) from which they can be easily isolated using an optimized version of the chromatographic process demonstrated on laboratory scale with the dye extracted with aqueous ethanol [8]. It is also important, in light of forthcoming practical applications, that the citrus bioproducts obtained via HC are devoid of microbial contamination due to the exceptional antibacterial activity exerted by the microbubble implosion taking place during cavitation [16], since dyes from natural sources are often contaminated by spoilage organisms and pathogens [17].…”

Section: Technical and Economic Aspectsmentioning

confidence: 99%

Technical and Economic Feasibility of a Stable Yellow Natural Colorant Production from Waste Lemon Peel

Ciriminna

Forest

Meneguzzo³

et al. 2020

Applied Sciences

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A brief technical and economic insight into producing the water-soluble yellow colorant limocitrol 3-O-6″-[3-hydroxyl-3-methylglutaryl)])-β-d-glucopyranoside from waste lemon peel via simple solid–liquid extraction in aqueous ethanol or via hydrodynamic cavitation of waste lemon peel in water shows that the biocolorant can be obtained with multiple technical and economic advantages. Coupled with the simplicity and sustainability of the extraction processes suggested, the high chemical and physical stability of this polymethoxylated flavonol and the health benefits of citrus flavonoids support industrialization of this new bioeconomy production.

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“…Food colouring is defined as any substance of artificial or natural origin that has the ability to confer, improve or even intensify the colouring of a food [1,2]. The popularity of the colorant class in the food industry is due to its power to win over consumers by enhancing the visual aspects, from the processing and storage stages to the purchase of the final product [3,4].…”

Section: Introductionmentioning

confidence: 99%

“…The popularity of the colorant class in the food industry is due to its power to win over consumers by enhancing the visual aspects, from the processing and storage stages to the purchase of the final product [3,4]. However, there has been a noticeable resistance to consumers about adopting artificial colorants in food formulations due to the relationship of these substances with some human symptoms and their possible side effects [1,[5][6][7]. In this sense, the industry has been exploring cost-effective, safe and stable natural colour matrices to meet consumer needs [8,9].…”

Section: Introductionmentioning

confidence: 99%

“…Colorants from plant matrices such as leaves, stems, fruits and flowers have proven to be promising alternatives for the industrial sector due to their numerous positive health ef-fects, and due to their increasing consumption worldwide [1,10,11]. However, the search for more stable, safe and habitable natural matrices is still a challenge to be overcome [12,13].…”

Section: Introductionmentioning

confidence: 99%

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Study on the Potential Application of Impatiens balsamina L. Flowers Extract as a Natural Colouring Ingredient in a Pastry Product

Pires

Pereira

Carocho

et al. 2021

IJERPH

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Flowers of the genus Impatiens are classified as edible; however, their inclusion in the human diet is not yet a common practice. Its attractive colours have stirred great interest by the food industry. In this sense, rose (BP) and orange (BO) I. balsamina flowers were nutritionally studied, followed by an in-depth chemical study profile. The non-anthocyanin and anthocyanin profiles of extracts of both flower varieties were also determined by high-performance liquid chromatography coupled to a diode array and mass spectrometry detector (HPLC-DAD-ESI/MS). The results demonstrated that both varieties presented significant amounts of phenolic compounds, having identified nine non-anthocyanin compounds and 14 anthocyanin compounds. BP extract stood out in its bioactive properties (antioxidant and antimicrobial potential) and was selected for incorporation in “bombocas” filling. Its performance as a colouring ingredient was compared with the control formulations (white filling) and with E163 (anthocyanins) colorant. The incorporation of the natural ingredient did not cause changes in the chemical and nutritional composition of the product; and although the colour conferred was lighter than presented by the formulation with E163 (suggesting a more natural aspect), the higher antioxidant activity could meet the expectations of the current high-demand consumer.

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Selected food colourants with antiplatelet activity as promising compounds for the prophylaxis and treatment of thrombosis

Cited by 11 publications

References 91 publications

Olfactory and gustatory disorders caused by COVID-19: How to regain the pleasure of eating?

Olfactory and gustatory disorders caused by COVID-19: How to regain the pleasure of eating?

Technical and Economic Feasibility of a Stable Yellow Natural Colorant Production from Waste Lemon Peel

Study on the Potential Application of Impatiens balsamina L. Flowers Extract as a Natural Colouring Ingredient in a Pastry Product

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