Flavonoids, anthocyanins, betalains, curcumin, and carotenoids: Sources, classification and enhanced stabilization by encapsulation and adsorption

Koop, Betina Luiza; Silva, Milena Nascimento da; Silva, Fabíola Diniz da; Lima, Kennya Thayres dos Santos; Soares, Lenilton Santos; Andrade, Cristiano José de; Valencia, Germán Ayala; Monteiro, Alcilene Rodrigues

doi:10.1016/j.foodres.2021.110929

Cited by 63 publications

(29 citation statements)

References 176 publications

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“…Potential health benefits of functional candies are an outcome of the bioactive presence in appropriate quantity and, more importantly, its stability during storage. [ 3 ] On day 0, it was observed that candies S2 (CSNPs‐PE) and S3 (PSNPs‐PE) had levels of phenolic compounds of 267.25 and 275.40 mg of GAE 100 g −1 , respectively, being higher ( p < 0.05) than the values found for candies S4 (CSNPs) and S5 (PSNPs), with values of 221.58 and 186.67 mg of GAE 100 g −1 , respectively ( Figure a).…”

Section: Resultsmentioning

confidence: 99%

“…[2] In this sense, consumers look for natural and attractive foods that confer health benefits. [3] Therefore, the confectionery industry has sought technological innovation, mainly by replacing some DOI: 10.1002/star.202300162 artificial ingredients present in products with healthier alternatives. [4,5] In the literature, several studies have used natural ingredients to manufacture soft and gelatinous candies, among gummy candies colored with Opuntia ficus-indica betalains, [6] gummy candies colored with a red beet extract, [7] chewy candies added guava pulp [8] and candies added honey and fruit juices, [9] gummy candies added betacarotene microcapsules.…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Gelatin Candies Architected with Active Starch Nanoparticles Containing Phenolic Compounds from Propolis Extract

Alves,

Chacon,

Rodrigues Monteiro

et al. 2023

Starch Stärke

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New trends in the food industry are focused on the development of fortification foods. Gelatin candies are foods widely consumed by the population and they are selected for incorporation with starch nanoparticles (SNPs) obtained by nanoprecipitation and loaded with phenolic compounds from propolis extract (PE). Water activity and total soluble solids result in stable gelatin candies at room temperature and 30% RH (relative humidity) from the microbiological point of view. According to the results, the addition of starch nanoparticles (SNPs) in gelatin candies does not prove to be a factor that influences texture parameters, especially hardness, gumminess, and chewiness. Candies containing SNPs loaded with the phenolic compounds from PE have high total phenolic compounds (324–362 mg of GAE 100 g−1) and antioxidant activity (133–136 µmol TROLOX 100 g−1). The stability of the starch nanoparticles loaded with the phenolic compounds from propolis extract in the gummy candy is confirmed, exhibiting this food product a yellow color, representing a promising application for these natural additives in the food industry. These results indicate that SNPs loaded with the phenolic compounds from PE can be used for gelatin candies fortification aiming to develop functional foods.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Gelatin Candies Architected with Active Starch Nanoparticles Containing Phenolic Compounds from Propolis Extract

Alves,

Chacon,

Rodrigues Monteiro

et al. 2023

Starch Stärke

Self Cite

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“…Different pigments appear in different colors; ordinary leaves contain more chlorophyll than carotenoids, so the leaves are always green ( Tanaka, Sasaki & Ohmiya, 2008 ). Studies have shown that a combination of flavonoids, anthocyanins, and carotenoids can increase leaf color diversity ( Luiza Koop et al, 2022 ). Ginkgo biloba L, Pseudolarix amabilis, and other leaves contain more carotenoids and appear yellow; anthocyanins, such as in Acer palmatum Thunb and Acer buergerianum Miq, appear red when their content increases.…”

Section: Introductionmentioning

confidence: 99%

Transcriptomic and metabolomic analysis of autumn leaf color change in Fraxinus angustifolia

Wang

Zhen

Che

et al. 2023

PeerJ

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Fraxinus angustifolia is a type of street tree and shade tree with ornamental value. It has a beautiful shape and yellow or reddish purple autumn leaves, but its leaf color formation mechanism and molecular regulation network need to be studied. In this study, we integrated the metabolomes and transcriptomes of stage 1 (green leaf) and stage 2 (red-purple leaf) leaves at two different developmental stages to screen differential candidate genes and metabolites related to leaf color variation. The results of stage 1 and stage 2 transcriptome analysis showed that a total of 5,827 genes were differentially expressed, including 2,249 upregulated genes and 3,578 downregulated genes. Through functional enrichment analysis of differentially expressed genes, we found that they were involved in flavonoid biosynthesis, phenylpropanoid biosynthesis, pigment metabolism, carotene metabolism, terpenoid biosynthesis, secondary metabolite biosynthesis, pigment accumulation, and other biological processes. By measuring the metabolites of Fraxinus angustifolia leaves, we found the metabolites closely related to the differentially expressed genes in two different periods of Fraxinus angustifolia, among which flavonoid compounds were the main differential metabolites. Through transcriptome and metabolomics data association analysis, we screened nine differentially expressed genes related to anthocyanins. Transcriptome and qRT-PCR results showed that these nine genes showed significant expression differences in different stages of the sample, and we speculate that they are likely to be the main regulatory factors in the molecular mechanism of leaf coloration. This is the first time that we have analyzed the transcriptome combination metabolome in the process of leaf coloration of Fraxinus angustifolia, which has important guiding significance for directional breeding of colored-leaf Fraxinus species and will also give new insights for enriching the landscape.

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“…Thus, the utilisation of mung bean seed coat as a functional raw material has been encouraged to avoid waste. However, vitexin and isovitexin have poor aqueous solubility which limits their dissolution in food matrices, leading to poor bioavailability and intestinal absorbability (Zhang et al ., 2007; Peng et al ., 2021; Koop et al ., 2022).…”

Section: Introductionmentioning

confidence: 99%

Impact of food matrix components on the physicochemical properties, release properties and bioaccessibility of unencapsulated and encapsulated vitexin

Peanparkdee,

Yooying,

Sae‐tan

2023

Int J of Food Sci Tech

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SummaryMung bean seed coat extract (ME), rich in antioxidants such as vitexin and iso‐vitexin, was encapsulated in egg yolk phosphatidylcholine to enhance its bioaccessibility and expand its application in food products. This study investigated the effect of the food matrix on the physical properties, chemical properties and release properties of bioactive compounds during simulated gastrointestinal digestion and analysed the morphology and chemical interactions of the samples. The ME and mung bean seed coat extract‐loaded phytosome particles (PS) were incorporated with four types of food ingredients including whey protein isolate, rice flour, butter and mixed ingredients. The highest total phenolic content (TPC) and antioxidant activity measured using DPPH radical scavenging activity and ferric reducing antioxidant power (FRAP) were detected in ME incorporated with whey protein isolate. PS incorporated with butter gave the highest values of TPC, DPPH and FRAP. After simulated intestinal digestion, ME incorporated with whey protein isolate gave the highest TPC, while the highest DPPH and FRAP values were found in ME incorporated with rice flour. Higher values of TPC, DPPH and FRAP were observed when PS was incorporated with all types of food ingredients compared to PS alone. Results suggested that the addition of PS enhanced the bioaccessibility of food ingredients.

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Flavonoids, anthocyanins, betalains, curcumin, and carotenoids: Sources, classification and enhanced stabilization by encapsulation and adsorption

Cited by 63 publications

References 176 publications

Gelatin Candies Architected with Active Starch Nanoparticles Containing Phenolic Compounds from Propolis Extract

Gelatin Candies Architected with Active Starch Nanoparticles Containing Phenolic Compounds from Propolis Extract

Transcriptomic and metabolomic analysis of autumn leaf color change in Fraxinus angustifolia

Impact of food matrix components on the physicochemical properties, release properties and bioaccessibility of unencapsulated and encapsulated vitexin

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