Effects of processing and storage on the stability of the red biocolorant apigeninidin from sorghum

Akogou, Folachodé Ulrich Gildas; Kayodé, A.P.P.; Besten, H.M.W. den; Linnemann, A.R.; Fogliano, Vincenzo

doi:10.1016/j.lwt.2017.12.071

Cited by 19 publications

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“…The decrease in apigeninidin content and production of organic acids (e.g. lactic acid) affecting pH and colour intensity both contributed to the loss of total colour density during fermentation …”

Section: Resultsmentioning

confidence: 99%

Application of apigeninidin‐rich red sorghum biocolorant in a fermented food improves product quality

et al. 2018

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BACKGROUND The ‘clean label’ trend is pushing the food industry to replace synthetic colorants with plant‐based colorants. However, technological efficacy and undesirable side effects restrict the use of plant‐based colorants in industrial applications. This research studied the production of fermented maize dough coloured by apigeninidin‐rich red sorghum biocolorant, as practised for centuries in West Africa, as a model to assess the impact of the biocolorant on nutritional and sensorial quality of foods. RESULTS A 3‐day fermentation of a dyed maize dough (containing 327 µg g −1 dry matter of apigeninidin) by Pichia kudriavzevii and Lactobacillus fermentum led to a degradation of 69% of the apigeninidin content, causing a clearly visible colour difference (Δ E * 00 17.4). The antioxidant activity of fermented dyed dough (DD) increased by 51% compared to fermented non‐dyed dough (NDD). However, the phytate dephosphorylation and volatile organic compound concentrations were lower in DD than in NDD. This suggests a lower mineral solubility and change in the sensory quality of fermented DD. CONCLUSION Apigeninidin extract from sorghum leaf sheaths proved to be a bioactive red biocolorant with potential in fermented foods. The formation of new antioxidant compounds needs further investigation, as does the impact on the development of volatile compounds. © 2018 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Section: Resultsmentioning

confidence: 99%

Application of apigeninidin‐rich red sorghum biocolorant in a fermented food improves product quality

et al. 2018

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“…() mentioned that the crude 3‐deoxyanthocyanidin‐rich sorghum extract shows some precipitation after heat treatment, especially at higher pH (from pH 1 to 7 in their study); and Akogou et al. () found that apigeninidin precipitated at pH 5.04 in watery extract. Although the solubility of 3‐deoxyanthocyanidin can be improved by modification of substituents such as by glycosylation (He & Giusti, ), further investigation is needed to optimize its industrial applications.…”

Section: Applications Of 3‐deoxyanthocyanidinsmentioning

confidence: 92%

“…First, they are resistant to pH changes, as they give color hues that do not change as widely as anthocyanins and remain colored at higher pH (Awika, ; Awika et al., ; Ojwang & Awika, ; Schiozer et al., ). For example, apigeninidin extracted from sorghum has demonstrated good stability at pH 6 to 10, with increased color intensity at alkaline pH (Akogou, Kayodé, den Besten, Linnemann, & Fogliano, ). Second, 3‐deoxyanthocyanidins are resistant to common food bleaching additives such as ascorbic acid and sulfites (Ojwang & Awika, , ), especially the complex dimeric 3‐deoxyanthocyanidins which have shown stronger resistance to bleaching in a wide pH range of 1 to 7 (Geera et al., ).…”

Section: Applications Of 3‐deoxyanthocyanidinsmentioning

confidence: 99%

“…Second, 3‐deoxyanthocyanidins are resistant to common food bleaching additives such as ascorbic acid and sulfites (Ojwang & Awika, , ), especially the complex dimeric 3‐deoxyanthocyanidins which have shown stronger resistance to bleaching in a wide pH range of 1 to 7 (Geera et al., ). Third, they have promising thermal stability and are resistant to severe heat treatments (Akogou et al., ; Yang, Dykes, & Awika, ). For instance, heating at 121 °C for 30 min resulted in about 60% loss of 3‐deoxyanthocyanidins (from sorghum) (Akogou et al., ), whereas the loss of anthocyanins (from rice) was much higher even at a milder condition, about 80% loss after heating at 100 °C for 30 min (Hiemori, Koh, & Mitchell, ).…”

Section: Applications Of 3‐deoxyanthocyanidinsmentioning

confidence: 99%

“…Third, they have promising thermal stability and are resistant to severe heat treatments (Akogou et al., ; Yang, Dykes, & Awika, ). For instance, heating at 121 °C for 30 min resulted in about 60% loss of 3‐deoxyanthocyanidins (from sorghum) (Akogou et al., ), whereas the loss of anthocyanins (from rice) was much higher even at a milder condition, about 80% loss after heating at 100 °C for 30 min (Hiemori, Koh, & Mitchell, ). The high thermal stability of 3‐deoxyanthocyanidins may be due to the slow rate of chalcone formation and prevention of C ring cleavage (Yang et al., ).…”

Section: Applications Of 3‐deoxyanthocyanidinsmentioning

confidence: 99%

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3‐Deoxyanthocyanidin Colorant: Nature, Health, Synthesis, and Food Applications

Xiong

Zhang

Warner

et al. 2019

Comp Rev Food Sci Food Safe

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3‐Deoxyanthocyanidins are a rare type of anthocyanins that are present in mosses, ferns, and some flowering plants. They are water‐soluble pigments and impart orange‐red and blue‐violet color to plants and play a role as phytoalexins against microbial infection and environmental stress. In contrast to anthocyanins, the lack of a hydroxyl group at the C‐3 position confers unique chemical and biochemical properties. They are potent natural antioxidants with a number of potential health benefits including cancer prevention. 3‐Deoxyanthocyanidin pigments have attracted much attention in the food industry as natural food colorants, mainly due to their higher stability during processing and handling conditions compared with anthocyanins. They are also photochromic compounds capable of causing a change in “perceived” color, when exposed to UV light, which can be used to design novel foods and beverages. Due to their interesting properties and potential industrial applications, great efforts have been made to synthesize these compounds. For biosynthesis, researchers have discovered the 3‐deoxyanthocyanidin biosynthetic pathway and their biosynthetic genes. For chemical synthesis, advances have been made to synthesize the compounds in a simpler and more efficient way as well as looking for its novel derivative with enhanced coloration properties. This review summarizes the developments in the research on 3‐deoxyanthocyanidin as a colorant, from natural sources to chemical syntheses and from health benefits to applications and future prospects, providing comprehensive insights into this group of interesting compounds.

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A Comparative Study on the Photophysical Properties of Anthocyanins and Pyranoanthocyanins

Phan

Meester

Clerck

et al. 2021

Chemistry A European J

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Anthocyanins and pyranoanthocyanins are flavonoids that are present in various food products (e.g., fruit, vegetables, wine, etc.). The large chemical diversity amongst these molecules leads to compound‐specific properties such as color and stability towards external conditions. These properties are also attractive for food and non‐food applications. The photophysical experimental characterization is not easy as this generally demands advanced analytical techniques along with optimized separation procedures. Molecular modeling can provide insights into the fundamental understanding of the photophysical properties of these compounds in a uniform way for a broad set of compounds. However, the current literature is quite fragmented on this topic. Herein, a large set of 140 naturally derived anthocyanins was evaluated in a systematic way with three functionals (B3LYP, PBE0, and CAM‐B3LYP). The accuracy of these functionals was determined with experimental literature λmax,vis values. In addition to λmax,vis values, time‐dependent (TD)‐DFT calculations also provided oscillator strengths, molar absorption coefficients, and orbital energies, which define whether specific natural anthocyanin‐based compounds can be deployed in food and non‐food applications such as food additives/colorants, textile dyeing, analytical standards, and dye‐sensitized solar cells (DSSCs).

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Effects of processing and storage on the stability of the red biocolorant apigeninidin from sorghum

Cited by 19 publications

References 23 publications

Application of apigeninidin‐rich red sorghum biocolorant in a fermented food improves product quality

Application of apigeninidin‐rich red sorghum biocolorant in a fermented food improves product quality

3‐Deoxyanthocyanidin Colorant: Nature, Health, Synthesis, and Food Applications

A Comparative Study on the Photophysical Properties of Anthocyanins and Pyranoanthocyanins

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