Genipin: A natural blue pigment for food and health purposes

Neri-Numa, Iramaia Angélica; Pessôa, Marina Gabriel; Paulino, Bruno Nicolau; Pastore, Gláucia Maria

doi:10.1016/j.tifs.2017.06.018

Cited by 92 publications

(50 citation statements)

References 94 publications

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“…In particular, the Ir(I) N‐heterocylic carbene (NHC)/phosphine complexes developed by Kerr et al allow incorporation of deuterium or tritium via a directed HIE process with a broad range of compatible Lewis basic directing groups. In particular, Kerr et al have reported the non‐aryl Csp‐H labelling of α , β ‐unsaturated systems, where the use of extremely low loadings of catalyst is key to avoid competing double bond reduction processes. On the basis of this, we proposed that the β–C–H bond within the enolate moiety would be a suitable site for labelling of genipin.…”

Section: Resultsmentioning

confidence: 99%

“…It is isolated on a commercial basis from the fruit extracts by treatment with β‐glucosidase. This Gardenia fruit has long been used in traditional Chinese medicine and has been reported to possess a number of pharmacological properties including neuroprotective activity and is also the source of Gardenia Blue, which is widely used in Eastern Asia as a natural food colourant . In order to allow marketing of Gardenia Blue as a natural food colourant in the United States and European Union (EU), additional studies on the safety and metabolism of genipin and Gardenia Blue are required.…”

Section: Introductionmentioning

confidence: 99%

“…Genipin 1, an iridoid derived from the glycoside geniposide 2 (Figure 1), 1,2 is present in the fruit of the Gardenia jasminoides Ellis. 3 It is isolated on a commercial basis from the fruit extracts by treatment with β-glucosidase.…”

Section: Introductionmentioning

confidence: 99%

“…This Gardenia fruit has long been used in traditional Chinese medicine and has been reported to possess a number of pharmacological properties including neuroprotective activity 4 and is also the source of Gardenia Blue, which is widely used in Eastern Asia as a natural food colourant. 2 In order to allow marketing of Gardenia Blue as a natural food colourant in the United States and European Union (EU), additional studies on the safety and metabolism of genipin and Gardenia Blue are required. While the metabolism of genipin and geniposide has been previously studied, 5,6 these studies were carried out without radiolabelled test articles and thus lack the detailed metabolic information required by regulatory agencies.…”

Section: Introductionmentioning

confidence: 99%

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Synthesis of [³H] and [¹⁴C]genipin

Queen

Hesk

Lindsay

et al. 2020

Labelled Comp Radiopharmac

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[3H]Genipin was synthesized in a single step by Ir(I) catalyzed hydrogen isotope exchange. Conditions for selective exchange of the sp2 CH bond ortho to the methyl ester functionality were developed through deuterium modeling studies through a catalyst screen. Optimized conditions so obtained were then utilized with tritium gas to generate [3H]genipin at a specific activity of 18.5 Ci/mmol. Racemic [14C]genipin was prepared in eight steps in overall 5.4% radiochemical yield from potassium [14C]cyanide.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Synthesis of [³H] and [¹⁴C]genipin

Queen

Hesk

Lindsay

et al. 2020

Labelled Comp Radiopharmac

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“…Some natural colorants include: annatto, anthocyanins, betaines, betacyanins, chlorophylls, caramel, cochineal, curcumin and other phenolic compounds, carminic acid, genipin, lycopene and carotenoids [2,14]. These natural colorants are applied in the food industry in the form of extracts or concentrates that contain natural raw materials of vegetable origin.…”

Section: Overview Of Colorants In the Food Industrymentioning

confidence: 99%

Trends and Challenges in the Industrialization of Natural Colorants

Neves¹,

Silva²,

Meireles³

2019

fph

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Consumer demands and their preferences for naturally derived colorants have increased exponentially and are widely associated with the image of healthy, safe and high-quality products, which constitutes a great challenge to food industries and related food science research institutions. Moreover, such demands have resulted in searches to increase the availability of these compounds. Despite the intense search for plant and microbial sources and efforts to increase extraction yield, few natural colorants have reached available the market. Physicochemical instability during the extraction and storage of natural colorants is a major limitation; some non-conventional extraction and encapsulation technologies are being advocated to minimize this problem. Thus, improving the techniques used for the encapsulation of sensitive or labile ingredients is important to make colorants and, consequently, their bioactive proprieties, accessible to consumers.

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Effect of genipin crosslinking on the property of chitosan‐soy protein isolate film

Zeng

Gao

Zhu

et al. 2023

J of Applied Polymer Sci

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Genipin (GP) as a natural crosslinker has gained much attention in the food industry on account of its high biocompatibility and safety. In this paper, chitosan (CS)‐soy protein isolate (SPI) crosslinked films were prepared using GP as a crosslinking agent. Crosslinking reaction with high contents of GP (0.03%, 0.05%) changed the rheological property of the film matrixes. The crosslinking degree was positively correlated with the content of GP, which was from 21.08 ± 3.95% of CS‐SPI‐1 to 39.66 ± 1.62% of CS‐SPI‐5. Fourier transform infrared spectroscopy spectra confirmed the crosslinking reaction. The X‐ray diffraction and scanning electron microscopy analyses indicated that the crosslinking reaction decreased the crystallinity degree and enhanced the surface roughness of CS‐SPI film, respectively. The crosslinking reaction did not significantly affect the thickness, moisture content and water solubility of CS‐SPI film. Crosslinked films presented better light barrier capacity. The tensile strength (TS) of CS‐SPI‐1 was increased by 50%, however, further increasing the contents of GP (0.03%, 0.05%) reduced the TS of the crosslinked films. With the increasing incorporation with GP, the EAB was significantly decreased, while the modulus increased from 95.76 ± 25.78 to 508.78 ± 77.95 MPa. The crosslinking reaction improved the rigidity of CS‐SPI film. Low crosslinking degree could improve thermal stability of CS‐SPI, while higher GP addition (0.03%, 0.05%) decreased the thermal stability and prolonged the degradation time of the film in soil. The results indicated that low crosslinking reaction could improve the property of CS‐SPI film, enhancing its potential application in food packaging.

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Genipin: A natural blue pigment for food and health purposes

Cited by 92 publications

References 94 publications

Synthesis of [³H] and [¹⁴C]genipin

Synthesis of [³H] and [¹⁴C]genipin

Trends and Challenges in the Industrialization of Natural Colorants

Effect of genipin crosslinking on the property of chitosan‐soy protein isolate film

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Genipin: A natural blue pigment for food and health purposes

Cited by 92 publications

References 94 publications

Synthesis of [3H] and [14C]genipin

Synthesis of [3H] and [14C]genipin

Trends and Challenges in the Industrialization of Natural Colorants

Effect of genipin crosslinking on the property of chitosan‐soy protein isolate film

Contact Info

Product

Resources

About

Synthesis of [³H] and [¹⁴C]genipin

Synthesis of [³H] and [¹⁴C]genipin