Stabilization of Flavylium Dyes by Incorporation in the Clay Interlayer

Kohno, Yoshiumi; Hoshino, Ryo; Matsushima, Ryoka; Tomita, Yasumasa; Kobayashi, Kenkichiro

doi:10.4011/shikizai1937.80.6

Cited by 26 publications

(31 citation statements)

References 6 publications

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“…This observation corroborates other studies which have described an anthocyanin stabilizing effect of MMT. Kohno et al (2007) observed the stabilization of a synthetic flavylium cation by intercalation into MMT, which was achieved by simply mixing a flavylium aqueous solution with MMT. The dye was stabilized by the electrostatic field between clay platelets, and the steric effect inhibited hydration or isomeri- zation reactions.…”

Section: Visual Acceptance and Colormentioning

confidence: 97%

Nanoreinforced alginate–acerola puree coatings on acerola fruits

Azeredo

Miranda

Ribeiro

et al. 2012

Journal of Food Engineering

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a b s t r a c tCombinations of fruit purees with polysaccharides have been explored to produce edible films and coatings. In this study, the combination between acerola puree and alginate was reinforced with cellulose whiskers (CW) or montmorillonite (MMT) to form nanocomposite edible films (casted on glass plates) and edible coatings (applied on acerola fruit surfaces). Three film/coating dispersions were formulated, based on unfilled alginate-acerola puree (AA), CW-reinforced alginate-acerola puree (CWAA), and MMT-reinforced alginate-acerola puree (MMTAA). Both nanofillers (CW and MMT) reduced water vapor permeability (WVP) of films. When applied to fresh acerolas, the coatings decreased fruit weight loss, decay incidence, and ripening rates. Ascorbic acid retention by the fruits were favored by the coatings, especially the nanocomposite ones. The MMTAA coating was the most effective in reducing weight loss of acerolas. Moreover, it was the coating which best maintained its red color and the visual acceptance of coated acerolas.

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Section: Visual Acceptance and Colormentioning

confidence: 97%

Nanoreinforced alginate–acerola puree coatings on acerola fruits

Azeredo

Miranda

Ribeiro

et al. 2012

Journal of Food Engineering

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“…For example, cationic dyes have been stabilized by intercalation between the layers of cation exchangeable clays [1][2][3][4] or zeolites [5][6][7][8][9]. We have also reported that the stability of naturally occurring anthocyanin dye is greatly enhanced by complexation with cation exchangeable clay, montmorillonite [10].…”

Section: Introductionmentioning

confidence: 97%

Photostability enhancement of anionic natural dye by intercalation into hydrotalcite

Kohno

Totsuka

Ikoma

et al. 2009

Journal of Colloid and Interface Science

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The aim of this study is the improvement of the photostability of several natural anionic dyes, carmine (CM), carthamus yellow (CY), and annatto dye (ANA), by complexation with hydrotalcite. The composite of the dyes and hydrotalcite is prepared by the coprecipitation method. CM is successfully intercalated in the hydrotalcite layer when the amount of introduced CM is large. The photostability of CM in CM/HT composites is superior to the CM adsorbed on silica surface. The effect of the stability enhancement is larger when the amount of introduced CM exceeds 0.23 g/g-host, or when the layer charge density of the hydrotalcite is larger. CY is also stabilized by complexation with hydrotalcite, whereas ANA is not stabilized by complexation with hydrotalcite. The photostability of an anionic natural dye can be improved by intercalation into the hydrotalcite layer, if the dye has a hydrophilic nature and a rather planar structure. The intercalated dye is stabilized by the protection from the attack of the atmospheric oxygen. In addition, contribution of the electrostatic interaction between the positively charged hydrotalcite layer and the intercalated anionic dye is also proposed.

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“…This method has been found to be very effective in preparing highly thermally stable red pigments in non-food application area (Kohno, Hoshino, Matsishima, Tomita, & Kobayashi, 2007). Anthocyanins incorporated or embedded in macromolecule aggregation and matrix are believed to be stabilized by an environmental protection provided by the host, preventing the pigments from water attacks (Markham et al, 2000;Mulinacci et al, 2001).…”

Section: Introductionmentioning

confidence: 96%