Natural food pigments and colorants

Current Opinion in Food Science

Volumn 7, Issue , 2016, Pages 20-26

  Rodriguez Amaya, Delia B ^a  

^a UNIVERSIDADE FEDERAL DA FRONTEIRA SUL   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84941236365     PISSN: 22147993     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.cofs.2015.08.004     Document Type: Review

References (58)

1. Gammone M.A., Riccioni G., D'Orazio N. Carotenoids: potential allies of cardiovascular health?. Food Nutr Res 2015, 59:26762. 10.3402/fnr.v59.26762.
2. Woodside J.V., McGrath A.J., Lyner N., McKinley M.C. Carotenoids and health in older people. Maturitas 2015, 80:63-68.
3. De Pascual-Teresa S. Molecular mechanisms involved in the cardiovascular and neuroprotective effects of anthocyanins. Arch Biochem Biophys 2014, 559:68-74.
4. Santos-Buelga C., Mateus N., De Freitas V. Anthocyanins. Plant pigments and beyond. J Agric Food Chem 2014, 62:6879-6884.
5. Esatbeyoglu T., Wagner A.E., Schini-Kerth V.B., Rimbach G. Betanin - a food colorant with biological activity. Mol Nutr Food Res 2015, 59:36-47.
6. Nagini S., Palitti F., Natarajan A.T. Chemopreventive potential of chlorophyllin: a review of the mechanisms of action and molecular targets. Nutr Cancer 2015, 67:203-211.
7. Giuffrida D., Menchaca D., Dugo P., Donato P., Cacciola F., Murillo E. Study of the carotenoid composition in membrillo, guanabana toreta, jobo and mamey fruits. Fruits 2015, 70:163-172.
8. Wisutiamonkul A., Promdang S., Ketsa S., van Doorn W.G. Carotenoids in durian fruit pulp during growth and postharvest ripening. Food Chem 2015, 180:301-305.
9. Englberger L., Lorennij R., Taylor M., Tuia V.S., Aalbersberg W., Dolodolotawake U., Tibon L., Tibon J., Alfred J. Carotenoid content and traditional knowledge of breadfruit cultivars of the Republic of the Marshall Islands. J Food Compos Anal 2014, 34:192-199.
10. Cervantes-Paz B., Yahia E.M., Ornelas-Paz J.J., Victoria-Campos C.I., Ibarra-Junguera V., Pérez-Martínez J.D., Escalante-Minakata P. Antioxidant activity and content of chlorophylls and carotenoids in raw and heat-processed Jalapeño peppers at intermediate stages of ripening. Food Chem 2014, 146:188-196.
11. Delgado-Pelayo R., Gallardo-Guerrero L., Hornero-Méndez D. Chlorophyll and carotenoid pigments in the peel and flesh of commercial apple fruit varieties. Food Res Int 2014, 65:272-281.
12. Kim H.J., Park W.S., Bae J.-Y., Kang S.Y., Yang M.H., Lee S., Lee H.-S., Kwak S.-S., Ahn M.-J. Variations in the carotenoid and anthocyanin contents of Korean cultural varieties and home-processed sweet potatoes. J Food Compos Anal 2015, 41:188-193.
13. Pop R.M., Weesepoel Y., Socaciu C., Pintea A., Vincken J.-P. Carotenoid composition of berries and leaves from six Romanian sea buckthorn (Hippophae rhamnoides L.) varieties. Food Chem 2014, 147:1-9.
14. Vallverdú-Queralt A., Regueiro J., de Alvarenga J.F.R., Torrado X., Lamuela-Raventos R.M. Carotenoid profile of tomato sauces: effect of cooking time and content of extra virgin olive oil. Int J Mol Sci 2015, 16:9588-9599.
15. Wibowo S., Vervoort L., Tomic J., Santiago J.S., Lemmens L., Panozzo A., Grauwet T., Hendrickx M., van Loey A. Color and carotenoid changes of pasteurized orange juice during storage. Food Chem 2015, 171:330-340.
16. Lemmens L., Colle I., Van Buggenhout S., Palmero P., Van Loey A., Hendrickx M. Carotenoid bioaccessibility in fruit-based and vegetable-based food products as affected by product (micro)structural characteristics and the presence of lipids: a review. Trends Food Sci Technol 2014, 38:125-135.
17. Rodrigo M.J., Cilla A., Barberá R., Zacarías L. Carotenoid bioaccessibility in pulp and fresh juice from carotenoid-rich sweet oranges and mandarins. Food Funct 2015, 6:1950-1959.
18. Rodriguez-Amaya D.B. Food Carotenoids: Chemistry, Biology and Technology 2015, IFT Press - Wiley Blackwell, ISBN: 9781118733301 (in press).
19. Chuyen H.V., Nguyen M.H., Roach P.D., Golding J.B., Parks S.E. Gac fruit (Momordica cochinchinensis Spreng.): a rich source of bioactive compounds and its potential health benefits. Int J Food Sci Technol 2015, 50:567-577.
20. Srivastava J., Vankar P.S. Carotenoids: as natural food colorant from Canna flowers. Pigment Resin Technol 2015, 44:13-18.
21. Poojary M.M., Passamonti P. Optimization of extraction of high purity all-trans-lycopene from tomato pulp waste. Food Chem 2015, 188:84-91.
22. Poonkum W., Powtongsook S., Pavasant P. Astaxanthin induction in microalga H. pluvialis with flat panel airlift photobioreactors under indoor and outdoor conditions. Prep Biochem Biotechnol 2015, 45:1-17.
23. Hong M.-E., Hwang S.K., Chang W.S., Kim B.W., Lee J., Sim S.J. Enhanced autotrophic production from Haematococcus pluvialis under high temperature via heat stress-driven Haber-Weiss reaction. Appl Microbiol Biotechnol 2015, 99:5203-5215.
24. Muthezhilan R., Ragul R., Pushpam A.C., Lakshmi Narayanan R., Jaffar Hussain A. Isolation, optimization and extraction of microbial pigments from marine yeast Rhodotorula Sp (Amby109) as food colourants. Biosci Biotechnol Res Asia 2014, 11:271-278.
25. Campbell R., Morris W.L., Mortimer C.L., Misawa N., Ducreux L.J.M., Morris J.A., Hedley P.E., Fraser P.D., Taylor M.A. Optimising ketocarotenoid production in potato tubers: effect of genetic background, transgene combinations and environment. Plant Sci 2015, 234:27-37.
26. Shumskaya M., Wurtzel E.T. The carotenoid biosynthetic pathway: thinking in all dimensions. Plant Sci 2013, 208:58-63.
27. Kha T.C., Nguyen M.H., Roach P.D., Stathopoulos C.E. Microencapsulation of Gac oil: optimisation of spray drying conditions using response surface methodology. Powder Technol 2014, 264:298-309.
28. De Paz E., Martín A., Bartolomé A., Largo M., Cocero M.J. Development of water-soluble β-carotene formulations by high-temperature, high-pressure emulsification and antisolvent precipitation. Food Hydrocoll 2014, 37:14-24.
29. Rahaiee S., Shojaosadati S.A., Hashemi M., Moini S., Razavi S.H. Improvement of crocin stability by biodegradable nanoparticles of chitosan-alginate. Int J Biol Macromol 2015, 79:423-432.
30. Brauch J.E., Buchweitz M., Schweiggert R.M., Carle R. Detailed analyses of fresh and dried maqui (Aristotelia chilensis (Mol.) Stuntz) berries and juice. Food Chem 2016, 190:308-316.
31. Jin A.L., Ozga J.A., Kennedy J.A., Koerner-Smith J.L., Botar G., Reinecke D.M. Developmental profile of anthocyanin, flavonol, and proanthocyanidin type, content, and localization in Saskatoon fruits (Amelanchier alnifolia Nutt.). J Agric Food Chem 2015, 63:1601-1614.
32. Jorjong S., Butkhup L., Samappito S. Phytochemicals and antioxidant capacities of Mao-Luang (Antidesma bunius L.) cultivars from Northeastern Thailand. Food Chem 2015, 181:248-255.
33. Szalóki-Dorkó L., Stéger-Máté M., Abrankó L. Evaluation of colouring ability of main European elderberry (Sambucus nigra L.) varieties as potential resources of natural food colourants. Int J Food Sci Technol 2015, 50:1317-1323.
34. Xu J., Su X., Lim S., Griffin J., Carey E., Katz B., Tomich J., Smith J.C., Wang W. Charaterization and stability of anthocyanins in purple-fleshed sweet potato P40. Food Chem 2015, 186:90-96.
35. Fernandes I., Faria A., de Freitas V., Calhau C., Mateus N. Multiple-approach studies to assess anthocyanin bioavailability. Phytochem Rev 2015, 10.1007/s11101-015-9415-3.
36. Fang J. Bioavailability of anthocyanins. Drug Metab Rev 2014, 46:508-520.
37. Code of Federal Regulations 21 CFR Part 73 - Listing of color additives exempt from certification. US Food Drug Admin. Available at: . http://www.fda.gov/ForIndustry/ColorAdditives/default.htm.
38. Ahmadiani N., Robbins R.J., Collins T.M., Giusti M.M. Anthocyanins contents, profiles, and color characteristics of red cabbage extracts from different cultivars and maturity stages. J Agric Food Chem 2014, 62:7524-7531.
39. Medina-Meza I.G., Barbosa-Cánovas G.V. Assisted extraction of bioactive compounds from plum and grape peels by ultrasonics and pulsed electric fields. J Food Eng 2015, 166:268-275.
40. Celli G.B., Ghanen A., Brooks M.S.-L. Optimization of ultrasound-assisted extraction of anthocyanins from haskap berries (Lonicera caerulea L.) using response surface methodology. Ultrason Sonochem 2015, 27:449-455.
41. Loypimai P., Moongngarm A., Chottanom P., Moontree T. Ohmic heating-assisted extraction of anthocyanins from black rice bran to prepare a natural food colourant. Innov Food Sci Emerg Technol 2015, 27:102-110.
42. Díaz-García M.C., Castellar M.R., Obón J.M., Obón C., Alcaraz F., Rivera D. Production of an anthocyanin-rich food colourant from Thymus moroderi and its application in foods. J Sci Food Agric 2015, 95:1283-1293.
43. Piyarat K., Walaisiri M., Pornpen W. Comparison of stability of red colorants from natural sources, roselle and lac in micelles. Int Food Res J 2014, 21:325-330.
44. Liu S., Fu Y., Nian S. Buffering colour fluctuation of purple sweet potato anthocyanins to acidity variation by surfactants. Food Chem 2014, 162:16-21.
45. Mahdavi S.A., Jafari S.M., Ghorbani M. Spray-drying microencapsulation of anthocyanins by natural biopolymers: a review. Dry Technol 2014, 32:509-518.
46. Robert P., Freedes C. The encapsulation of anthocyanins from berry-type fruits. Molecules 2015, 20:5875-5888.
47. Zhang Y., Butelli E., Martin C. Engineering anthocyanin biosynthesis in plants. Curr Opin Plant Biol 2014, 19:81-90.
48. Cejudo-Bastante M.J., Hurtado N., Mosquera N., Heredia F.J. Potential use of new Colombian sources of betalains. Color stability of ulluco (Ullucus tuberosus) extracts under different pH and thermal conditions. Food Res Int 2014, 64:465-471.
49. Kumar S.S., Manoj P., Shetty N.P., Prakash M., Giridhar P. Characterization of major betalain pigments - gomphrenin, betanin and isobetanin from Basella rubra L. fruit and evaluation of efficacy as a natural colourant in product (ice cream) development. J Food Sci Technol 2015, 52:4994-5002.
50. do Carmo C.S., Nunes A.N., Serra A.T., Ferreira-Dias S., Nogueira I., Duarte C.M.M. A way to prepare a liposoluble natural pink colourant. Green Chem 2015, 17:1510-1518.
51. Otálora M.C., Carriazo J.G., Iturriaga L., Nazareno M.A., Osorio C. Microencapsulation of betalains obtained from cactus fruit (Opuntia ficus-indica) by spray drying using cactus cladode mucilage and maltodextrin as encapsulating agents. Food Chem 2015, 187:174-181.
52. Vergara C., Saavedra J., Sáenz C., García P., Robert P. Microencapsulation of pulp and ultrafiltered cactus pear (Opuntia ficus-indica) extracts and betanin stability during storage. Food Chem 2014, 157:246-251.
53. Khan M.I., Giridhar P. Plant betalains: chemistry and biochemistry. Phytochemistry 2015, 117:267-295.
54. Benlloch-Tinoco M., Kaulmann A., Corte-Real J., Rodrigo D., Martínez-Navarrete N., Torsten Bohn T. Chlorophylls and carotenoids of kiwifruit puree are affected similarly or less by microwave than by conventional heat processing and storage. Food Chem 2015, 187:254-262.
55. Sánchez C., Baranda A.B., de Marañón I.M. The effect of high pressure and high temperature processing on carotenoids and chlorophylls content in some vegetables. Food Chem 2014, 163:37-45.
56. Ramírez E., Gandul-Rojas B., Romero C., Brenes M., Gallardo-Guerrero L. Composition of pigments and colour changes in green table olives related to processing type. Food Chem 2015, 166:115-124.
57. Pumilia G., Cichon M.J., Cooperstone J.L., Giuffrida D., Dugo G., Schwartz S.J. Changes in chlorophylls, chlorophyll degradation products and lutein in pistachio kernels (Pistacia vera L.) during roasting. Food Res Int 2014, 65:193-198.
58. Newsome A.G., Culver C.A., van Breemen R.B. Nature's palette: the search for natural blue colorants. J Agric Food Chem 2014, 62:6498-6511.