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Chemical Characterization and Evaluation of Natural Pigments as Food Colorants
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Chemical Characterization and Evaluation of Natural Pigments as Food Colorants

A special issue of Foods (ISSN 2304-8158).

Deadline for manuscript submissions: closed (30 September 2021) | Viewed by 39574

Special Issue Editor

Dr. Diego A. Luna-Vital

E-Mail Website
Guest Editor
Dept. of Food Science and Human Nutrition, Univ. of Illinois at Urbana‐Champaign, 228 ERML, 1201 W Gregory Drive, Urbana, IL 61801 U.S.Aood Science and Human Nutrition, Univ. of Illinois at Urbana‐Champaign, 228 ERML, 1201 W Gregory Drive, Urbana, IL, 61801, USA
Interests: natural pigments; food colorants; anthocyanins from natural sources; food science and human nutrition; food toxicology; nutraceutical and functional food

Special Issue Information

Dear Colleagues,

Due to the consumers' awareness of health benefits and low environmental impact, natural pigments have gained increasing popularity. As a result, the food and beverage industry is following the trend of eliminating, at least partially, artificial substances such as synthetic colorants from food products. Natural pigments are not only technologically relevant to the food industry, there is increasing evidence of their contribution to human health. Pigment extracts from natural sources containing polyphenols, carotenoids and chlorophylls are currently widely studied. However, other molecules with pigment potential, such as betalains, water-soluble proteins, and protein–pigment complexes among others, offer excellent research opportunities.

Despite the technological and health benefits of natural pigments, there are many challenges yet to overcome. Stability plays an essential role in the design of food products containing natural pigments, and new technologies exploring copigmentation, complexation and encapsulation, among others, are required. Additionally, identifying alternative sources of pigments, such as low-cost crops, insects, bacteria, or plant–foods coproducts, will reduce the current high cost of natural pigment production. Optimization of the natural pigment extraction solvents and technologies is also needed to improve the yield of production and to provide safe, innocuous food ingredients. Besides the technological aspects of natural pigments, it is crucial to identify their potential health benefits through in vitro, in vivo, or clinical studies.

In this Special Issue we encourage the submission of manuscripts related to the extraction, characterization, application, and biological evaluation of natural pigments with the potential to be used as food colorants. We expect to gather multidisciplinary research on new sources, application in food models, sustainable extraction methods, scalable stabilization technologies, and mechanistic studies of the health-promoting effects of natural pigments.

Dr. Diego A. Luna-Vital
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • natural pigments
  • anthocyanins
  • carotenoids
  • chlorophylls
  • betalains
  • phycobiliproteins
  • extraction and characterization
  • • stability
  • • food colorants
  • • polyphenols
  • • bioactive compounds
  • • value added compounds
  • • nutraceutical foods
  • • functional foods

Published Papers (6 papers)

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Research

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10 pages, 1994 KiB  
Article
Monitoring the Interaction between Thermally Induced Whey Protein and Anthocyanin by Fluorescence Quenching Spectroscopy
by Shuai Ren and M. Monica Giusti
Foods 2021, 10(2), 310; https://doi.org/10.3390/foods10020310 - 3 Feb 2021
Cited by 32 | Viewed by 3283
Abstract
The color stability of anthocyanins was shown to improve with addition of whey proteins (WP). The goal of this study was to investigate the binding mechanisms of purple corn, grape and black carrot anthocyanin extracts to native and preheated WP (40–80 °C, 3.6 [...] Read more.
The color stability of anthocyanins was shown to improve with addition of whey proteins (WP). The goal of this study was to investigate the binding mechanisms of purple corn, grape and black carrot anthocyanin extracts to native and preheated WP (40–80 °C, 3.6 μM) at a pH of 3 using fluorescence quenching spectroscopy. The fluorescence spectra were collected with an excitation wavelength of 280 nm at 25 °C, 35 °C and 45 °C. The quenching data were analyzed by using the Stern–Volmer equation. The fluorescence intensity of WP decreased (up to 73%) and its λmax increased (by ~5 nm) with increasing anthocyanin concentration (0–100 μM). The quenching data showed that the interaction between anthocyanin extracts and WP was a static quenching process. Thermodynamic analysis showed their binding was mainly through hydrophobic interactions. Their binding affinity was higher for preheated WP than native WP and decreased gradually with increasing preheating temperature. Black carrot anthocyanin extract had the lowest binding affinity with WP, likely due to the larger molecular structure. These results help better understand the protection mechanism of native and preheated WP on anthocyanin color stability, expanding the application of anthocyanins as food colorants that better withstand processing and storage. Full article
(This article belongs to the Special Issue Chemical Characterization and Evaluation of Natural Pigments as Food Colorants)
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13 pages, 1207 KiB  
Article
Copigmentation with Chlorogenic and Ferulic Acid Affected Color and Anthocyanin Stability in Model Beverages Colored with Sambucus peruviana, Sambucus nigra, and Daucus carota during Storage
by Nuryati P. Pangestu, Gonzalo Miyagusuku-Cruzado and M. Monica Giusti
Foods 2020, 9(10), 1476; https://doi.org/10.3390/foods9101476 - 16 Oct 2020
Cited by 23 | Viewed by 3592
Abstract
The food industry is looking for alternatives to synthetic colorants. Anthocyanins (ACNs) are suitable replacements due to their color characteristics and potential health benefits. The application of sauco (Sambucus peruviana, SP) as a potential source of ACN-based colorants was evaluated and [...] Read more.
The food industry is looking for alternatives to synthetic colorants. Anthocyanins (ACNs) are suitable replacements due to their color characteristics and potential health benefits. The application of sauco (Sambucus peruviana, SP) as a potential source of ACN-based colorants was evaluated and compared to elderberry (Sambucus nigra, SN) and an extract from purple carrots (PC). Color and pigment stability were evaluated using a model beverage system during eight weeks of storage. Copigmentation with chlorogenic acid (CGA) and ferulic acid (FA) were also evaluated. SP ACNs provided darker and more intense colors than those obtained with SN but less intense than those obtained with PC. Addition of CGA and FA resulted in significantly darker colors with higher chroma in beverages colored with SP and SN but not in beverages colored with PC. Copigmentation with FA reduced monomeric pigment half-lives for all ACN sources but increased the chroma half-lives of beverages colored with SP and SN, from 23 to 49 weeks, and from 23 to 55 weeks, respectively. Analyses using liquid chromatography coupled to photodiode array detection and mass spectrometry showed that interaction between non-acylated ACNs and FA resulted in the formation of pyranoanthocyanins. Overall, ACNs from non-acylated sources such as SP, in combination with FA, showed potential for commercial food applications. Full article
(This article belongs to the Special Issue Chemical Characterization and Evaluation of Natural Pigments as Food Colorants)
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15 pages, 3999 KiB  
Article
Metal Chelates of Petunidin Derivatives Exhibit Enhanced Color and Stability
by Peipei Tang and M. Monica Giusti
Foods 2020, 9(10), 1426; https://doi.org/10.3390/foods9101426 - 9 Oct 2020
Cited by 29 | Viewed by 4010
Abstract
Anthocyanins with catechol (cyanidin) or pyrogallol (delphinidin) moieties on the B-ring are known to chelate metals, resulting in bluing effects, mainly at pH ≤ 6. Metal interaction with petunidin, an O-methylated anthocyanidin, has not been well documented. In this study, we investigated [...] Read more.
Anthocyanins with catechol (cyanidin) or pyrogallol (delphinidin) moieties on the B-ring are known to chelate metals, resulting in bluing effects, mainly at pH ≤ 6. Metal interaction with petunidin, an O-methylated anthocyanidin, has not been well documented. In this study, we investigated metal chelation of petunidin derivatives in a wide pH range and its effects on color and stability. Purple potato and black goji extracts containing >80% acylated petunidin derivatives (25 μM) were combined with Al3+ or Fe3+ at 0 μM to 1500 μM in buffers of pH 3–10. Small metal ion concentrations triggered bathochromic shifts (up to ~80nm) at an alkaline pH, resulting in vivid blue hues (hab 200°–310°). Fe3+ caused a larger bathochromic shift than Al3+, producing green colors at pH 8-9. Generally, metal ions increased the color stability and half-life of petunidin derivatives in a dose-dependent manner, particularly at pH 8. Petunidin derivative metal chelates produced a wide range of colors with enhanced stability. Full article
(This article belongs to the Special Issue Chemical Characterization and Evaluation of Natural Pigments as Food Colorants)
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17 pages, 4712 KiB  
Article
Black Bean Anthocyanin-Rich Extract from Supercritical and Pressurized Extraction Increased In Vitro Antidiabetic Potential, While Having Similar Storage Stability
by Ming Hsieh-Lo, Gustavo Castillo-Herrera and Luis Mojica
Foods 2020, 9(5), 655; https://doi.org/10.3390/foods9050655 - 19 May 2020
Cited by 29 | Viewed by 5860
Abstract
Black bean is a source of anthocyanins and other phenolic compounds that are associated with health benefits. This work aimed to optimize the extraction and determine the stability and biological potential of black bean anthocyanin-rich extracts recovered by supercritical fluid extraction (SFE) and [...] Read more.
Black bean is a source of anthocyanins and other phenolic compounds that are associated with health benefits. This work aimed to optimize the extraction and determine the stability and biological potential of black bean anthocyanin-rich extracts recovered by supercritical fluid extraction (SFE) and pressurized liquid extraction (PLE). The highest concentration of anthocyanins and total phenolic compounds were recovered with SFE using 300 bar, 60 °C and co-solvent ethanol/distilled water (50/50, v/v). Eleven non-colored phenolic compounds were identified in SFE extract using Ultra performance liquid chromatography - Electrospray ionization–Quadrupole -Time of flight - Mass spectrometry (UPLC-ESI-QToF-MS/MS). Myricetin, syringic acid, rutin hydrate and chlorogenic acid presented the highest relative area among identified compounds. Compared to leaching extraction, SFE extracts showed a similar storage stability at 4, 25 and 32 °C (p < 0.05), but with a higher antioxidant potential (2,2-diphenyl-1-picryl-hydrazil (DPPH) IC50: 0.078 ± 0.01; 2,2’-azino-bis(3-ethylbenzothiazoline)-6-sulfonic acid (ABTS) IC50: 0.161 ± 0.03) and antidiabetic potential (α-amylase IC50: 124.76 ± 12.97; α-glucosidase IC50: 31.30 ± 0.84; dipeptidyl peptidase-IV IC50: 0.195 ± 0.01). SFE extraction is an efficient method to obtain anthocyanins and other phenolic compounds with exceptional biological potential. Full article
(This article belongs to the Special Issue Chemical Characterization and Evaluation of Natural Pigments as Food Colorants)
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Review

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34 pages, 1435 KiB  
Review
Technological Applications of Natural Colorants in Food Systems: A Review
by Ivan Luzardo-Ocampo, Aurea K. Ramírez-Jiménez, Jimena Yañez, Luis Mojica and Diego A. Luna-Vital
Foods 2021, 10(3), 634; https://doi.org/10.3390/foods10030634 - 17 Mar 2021
Cited by 75 | Viewed by 11830
Abstract
Natural colorants have emerged as an alternative to their synthetic counterparts due to an existing health concern of these later. Moreover, natural-food colorants are a renewable option providing health benefits and interesting technological and sensory attributes to the food systems containing them. Several [...] Read more.
Natural colorants have emerged as an alternative to their synthetic counterparts due to an existing health concern of these later. Moreover, natural-food colorants are a renewable option providing health benefits and interesting technological and sensory attributes to the food systems containing them. Several sources of natural colorants have been explored aiming to deliver the required wide color range demanded by consumers. This review aimed to compare and discuss the technological applications of the main natural-food colorants into food system in the last six years, giving additional information about their extraction process. Although natural colorants are promising choices to replace synthetic ones, optimization of processing conditions, research on new sources, and new formulations to ensure stability are required to equate their properties to their synthetic counterparts. Full article
(This article belongs to the Special Issue Chemical Characterization and Evaluation of Natural Pigments as Food Colorants)
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20 pages, 900 KiB  
Review
Scientific Approaches on Extraction, Purification and Stability for the Commercialization of Fucoxanthin Recovered from Brown Algae
by Catarina Lourenço-Lopes, Paula Garcia-Oliveira, Maria Carpena, Maria Fraga-Corral, Cecilia Jimenez-Lopez, Antia G. Pereira, Miguel A. Prieto and Jesus Simal-Gandara
Foods 2020, 9(8), 1113; https://doi.org/10.3390/foods9081113 - 13 Aug 2020
Cited by 74 | Viewed by 9391
Abstract
The scientific community has corroborated the numerous beneficial activities of fucoxanthin, such as its antioxidant, anti-inflammatory, anticancer or neuroprotective effects, among others. These properties have attracted the attention of nutraceutical, cosmetic and pharmacological industries, giving rise to various possible applications. Fucoxanthin may be [...] Read more.
The scientific community has corroborated the numerous beneficial activities of fucoxanthin, such as its antioxidant, anti-inflammatory, anticancer or neuroprotective effects, among others. These properties have attracted the attention of nutraceutical, cosmetic and pharmacological industries, giving rise to various possible applications. Fucoxanthin may be chemically produced, but the extraction from natural sources is considered more cost-effective, efficient and eco-friendly. Thus, identifying suitable sources of this compound and giving a general overview of efficient extraction, quantification, purification and stabilization studies is of great importance for the future production and commercialization of fucoxanthin. The scientific research showed that most of the studies are performed using conventional techniques, but non-conventional techniques begin to gain popularity in the recovery of this compound. High Performance Liquid Chromatography (HPLC), Nuclear Magnetic Resonance (NMR) and spectroscopy techniques have been employed in the quantification and identification of fucoxanthin. The further purification of extracts has been mainly accomplished using purification columns. Finally, the stability of fucoxanthin has been assessed as a free molecule, in an emulsion, or encapsulated to identify the variables that might affect its further industrial application. Full article
(This article belongs to the Special Issue Chemical Characterization and Evaluation of Natural Pigments as Food Colorants)
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