Spray drying of violet pigment from Chromobacterium violaceum UTM 5 and its application in food model systems

Venil, Chidambaram Kulandaisamy; Aruldass, Claira Arul; Halim, Mohd Hazerin Abd; Khasim, Ali Reza; Zakaria, Zainul Akmar; Ahmad, Wan Azlina

doi:10.1016/j.ibiod.2015.02.006

Cited by 21 publications

(20 citation statements)

References 9 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…roots also revealed to improve the general acceptability of hams, sausages, boiled fish, paste, beverages and even some confectionaries products, as well as the violet pigment violacein isolated from the bacteria Chromobacterium violaceum UTM 5 when added to yogurt and jelly (Venil et al, 2015).…”

Section: Natural Food Colorantsmentioning

confidence: 99%

“…Dias et al, 2015;Fernandez et al, 2009;Otálora et al, 2015;Ray et al, 2015). As an example, Venil et al (2015) aiming to assess the spray drying effect on the stability of an encapsulated violet pigment produced from Chromobacterium violaceum UTM 5, described that the high stability of this pigment was achieved at pH 7, temperature 25-60 ºC and under dark conditions, during entire storage period (Venil et al, 2015). Khalil et al (2012) also evaluated the lutein stability and bioavailability under food processing conditions and application of spray drying, and concluded that the emulsification of medium-chain triacylglycerols oil markedly improved the stability and bioavailability of lutein esters (Khalil et al, 2012).…”

Section: Industrial and Biotechnological Procedures To Offset Coloranmentioning

confidence: 99%

“…Sauces, milk, spice blends, marinades, beverages, coatings, fruit juices, margarines (Campardelli, Adami, & Reverchon, 2012;EFSA, 2012a;Fernandez et al, 2009;Paz, Martín, Bartolomé, Largo, & Cocero, 2014 EFSA, 2009d;Minioti et al, 2007;Shahabadi & Maghsudi, 2013;Xing et al, 2012) Sunset yellow FCF E110 2.5 mg/kg b.w. Non-alcoholic drinks, sweets, jellies Yogurt and jelly (Venil et al, 2015) …”

Section: E132mentioning

confidence: 99%

See 2 more Smart Citations

Food colorants: Challenges, opportunities and current desires of agro-industries to ensure consumer expectations and regulatory practices

Martins

Roriz

Morales

et al. 2016

Trends in Food Science & Technology

362

205

View full text Add to dashboard Cite

Background: Worldwide consumers seek most delightful and appealing foodstuffs, at the same time they require safer, more nutritious and healthier products. Color is one of the most important organoleptic attributes that directly affects consumers' acceptance and food selection. Scope and approach:The present report aims to provide an extensive approach to the field of food (natural/synthetic) colorants, namely those who are currently allowed with established acceptable daily intake (ADI). It also describes the biotechnological and industrial techniques that have been used to optimize food attractiveness, shelf life and color stability, as well as the general trends and future perspectives of food science and technology in the topic of food colorants. Key findings and conclusions:Synthetic food colorants were largely used, but have been progressively substituted by those obtained from natural origins. Numerous side effects and toxicity, at both medium and long-terms, allergic reactions, behavioral and neurocognitive effects have been related with their use. Otherwise, naturally-derived food colorants seem to provide high quality, efficiency and organoleptic properties, and also play a contributive role as health promoters. Anthocyanins, carotenoids, phenolic compounds, beet derivatives, annatto and some curcuminoids are among the most commonly used, while strict regulatory practices have been applied looking for food quality assurance.

show abstract

Section: Natural Food Colorantsmentioning

confidence: 99%

Section: Industrial and Biotechnological Procedures To Offset Coloranmentioning

confidence: 99%

Section: E132mentioning

confidence: 99%

See 1 more Smart Citation

Food colorants: Challenges, opportunities and current desires of agro-industries to ensure consumer expectations and regulatory practices

Martins

Roriz

Morales

et al. 2016

Trends in Food Science & Technology

362

205

View full text Add to dashboard Cite

show abstract

“…Another purple pigment that has attracted recent interest for food applications is violacein ( 37 ), a naturally occurring bis‐indole pigment with antimicrobial properties that occurs in several species of bacteria including Chromobacterium violaceum Bergonzini . The water‐soluble pigment is stable between pH 1–11 and showed no significant degradation in a yoghurt system after storage for one month at 4 °C ; it has not yet been approved for use in food .…”

Section: The Present – Natural Food Colorantsmentioning

confidence: 99%

Food colorants: their past, present and future

Coultate

Blackburn

2018

Coloration Technology

View full text Add to dashboard Cite

Whether we are purchasing fresh vegetables from a market stall, ready meals from the supermarket, eating at home or in a five‐star restaurant, we use colour to tell us what to expect in terms of taste, nutrition and safety. This review considers the techniques that have, over the years, been employed to modify the colour of our food, and the interactions of these techniques with issues of safety and nutrition. The demand for brightly coloured food resulted in the incorporation of some questionable inorganic and organic chemistry being used in food products. A limited number of synthetic dyes are still used in food today, but health concerns and the consumer‐driven demand for natural colorants has brought about a change in the way food is coloured. The proliferation of products with labels that state they contain “No artificial colours” on supermarket shelves suggests that the future of azo dyes and their various derivatives is strictly limited. Nature produces an abundance of colours and many of these are extracted and used as natural food colorants; however, they are subject to application limitations and stability problems. Significant research by academia and industry into methods to stabilise and expand the application possibilities for the various approved natural food colorants is ongoing, but most developments that food colour manufacturers proclaim are enhanced vehicles for delivering established natural pigments into food products.

show abstract

“…The genome sequence of C. violaceum and also the knowledge of biosynthesis pathways poining to the important secondary metabolism, stress response and several metabolic intermediates provided important information related to the potential applications of this bacterium for many purposes, such as biotechnological and pharmaceutical applications (Kallmayer et al, 2007;Venil et al, 2015).…”

Section: Potential Industrial Application Of Violaceinmentioning

confidence: 99%

Advances in Chromobacterium violaceum and properties of violacein-Its main secondary metabolite: A review

Justo

Durán

Brocchi

et al. 2016

Biotechnology Advances

135

110

View full text Add to dashboard Cite

Spray drying of violet pigment from Chromobacterium violaceum UTM 5 and its application in food model systems

Cited by 21 publications

References 9 publications

Food colorants: Challenges, opportunities and current desires of agro-industries to ensure consumer expectations and regulatory practices

Food colorants: Challenges, opportunities and current desires of agro-industries to ensure consumer expectations and regulatory practices

Food colorants: their past, present and future

Advances in Chromobacterium violaceum and properties of violacein-Its main secondary metabolite: A review

Contact Info

Product

Resources

About