Impact of extraction and processing conditions on betalains and comparison of properties with anthocyanins — A current review

Celli, Giovana B.; Brooks, Marianne Su-Ling

doi:10.1016/j.foodres.2016.08.034

Cited by 106 publications

(97 citation statements)

References 141 publications

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“…The health benefits of anthocyanins include antioxidative effects, antiangiogenesis, prevention of cardiovascular disease, anticancer effects, antidiabetes effects, improved visual health, anti‐obesity effects, antimicrobial effects and neuroprotection . Betalains have shown potent antiradical scavenging activity, as well as antioxidant, antiproliferative, cardioprotective, anti‐inflammatory and antimicrobial activities …”

Section: Introductionmentioning

confidence: 99%

Natural color pigments: oxidative stability and degradation kinetics during storage in thermally pasteurized vegetable purees

et al. 2019

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BACKGROUND Package oxygen transmission rate (OTR) can affect the stability of natural color pigments such as anthocyanins, betalains and chlorophylls in foods during storage. In the present study, we investigated the oxygen sensitivity of selected pigments in thermally pasteurized vegetable purees held at a refrigeration temperature. We modulated the oxygen ingress in packaging using multilayer films with OTRs of 1, 30 and 81 cm3 m−2 day−1. Red cabbage, beetroot and pea purees were vacuum packed, pasteurized to achieve a cumulative lethality of P90°C10°C = 12.8–13.4 min and stored at 7 °C for 80 days. RESULTS Anthocyanins were relatively stable (< 4% losses), regardless of the film OTR. Betalains showed the highest sensitivity to different OTRs, with total losses varying from 4% to 49% at the end of storage and showing significant differences (P < 0.05) among the three films. Chlorophylls showed no significant difference (P > 0.05) in sensitivity to film OTRs. However, continuous degradation of chlorophylls was observed for all film types, with total chlorophyll losses ranging from 33% to 35%. Overall color differences (ΔE) at the end of storage for cabbage, beet and pea puree were between 0.50–1.70, 1.00–4.55 and 7.41–8.08, respectively. Betalains and chlorophylls degradation followed first‐order and fractional conversion kinetics, whereas ΔE followed zero‐order and fractional conversion kinetics during storage. CONCLUSION All three pigments behaved differently to oxygen ingress during storage. Low to medium barrier films are suitable for products containing red cabbage anthocyanins. High barrier films are must for betalains, whereas medium to high barrier films are suitable for chlorophyll‐containing products. © 2019 Society of Chemical Industry

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Section: Introductionmentioning

confidence: 99%

Natural color pigments: oxidative stability and degradation kinetics during storage in thermally pasteurized vegetable purees

et al. 2019

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“…However, it was shown that some processing or environmental conditions such as temperature, water activity, light, and pH can have a negative impact on the stability of these compounds (Celli & Brooks, ). The endogenous enzymatic activities also contribute to their degradation during storage, particularly the activity of glucosidases, PPOs, and PODs enzymes (Celli & Brooks, ). In this study, the pH of the system was not optimal for betalains stability and the optimized HPP treatment only partially reduced PPO and POD activities.…”

Section: Resultsmentioning

confidence: 99%

Quality preservation and safety ensurement of a vegetable smoothie by high‐pressure processing

Fernández

Denoya

Vaudagna

et al. 2019

J Food Process Preserv

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This research aims to evaluate the effect of a previously optimized high‐pressure processing (HPP) treatment on the vegetable smoothie stability during 28 days at 5 °C and on the inactivation of a contamination with Listeria monocytogenes and Escherichia coli O157:H7 surrogates during 12 days at 15 °C. HPP (630 MPa/6 min) reduced native microbiota to values below detection limit (DL = 1 log CFU/g) and significantly reduced polyphenol oxidase, peroxidase, and pectin methylesterase initial activities (16.7%, 29.6%, and 70.7%, respectively), maintaining significant lower values than control during storage. In addition, smoothie's soluble solids and pH were neither modified with treatment nor storage time, while greater retention of color and nutritional indicators was noted on treated samples during storage. Moreover, HPP allowed controlling 6 log CFU/g surrogate counts, maintaining them below DL during storage. Hence, optimized HPP treatment is effective to improve the quality stability of the product besides ensuring their safety when contamination occurs. Practical applications High‐pressure processing is an alternative preservation method that not only is effective for microbial and enzymatic control but also has demonstrated promising results in antioxidant and bioactive compounds preservation, which is of especial relevance in foods such as fruit and vegetable smoothies that contain large amount of them. Recently, smoothies have gained strength in the market as part of the trend toward healthy eating habits. However, there is little information available on the effect of conservation technologies on this type of matrix. This is one of the first studies addressing the effect of high hydrostatic pressure processing during the storage of mixed fruit and vegetable smoothies, providing information of great interest for an industry in full growth.

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“…This reaction is represented by free anthocyanin + copigment → copigment‐anthocyanin complex. The formation of the complex changes the spectrum of the flavylium cation, appearing as a red colour and increasing the λ max , as well as A max (Dangles & Brouillard, ; Celli & Brooks, ). At the same time, the formation of the complex prompts the balance to develop into a flavylium cation.…”

Section: Discussionmentioning

confidence: 99%

“…It has been proven that compared to C3R, C3G was more sensitive to pH levels, temperature and oxygen. Moreover, an increase in pH value and the temperature reduced the stability of C3G (Akkarachaneeyakorn & Tinrat, 2015;Zhang et al, 2016;Celli & Brooks, 2017). In addition, the stability of anthocyanins is also affected by light, temperature, pH levels, oxygen, metal ions, enzymes and other chemi- levels, but also by the reaction of anthocyanins and other phenolic acids in the solution.…”

Section: Discussionmentioning

confidence: 99%

The effects of six phenolic acids and tannic acid on colour stability and the anthocyanin content of mulberry juice during refrigerated storage

You

Han

et al. 2019

Int J of Food Sci Tech

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Summary Six phenolic acids and tannic acid are added to fresh mulberry juice to enhance the colour. Effects of these copigments on colour stability and the anthocyanin content of mulberry juice are investigated while being stored at 4 °C for 30 days. Results suggest that the addition of the copigments markedly increases the maximum absorbance of mulberry juice. Cyanidin‐3‐glucoside is the major anthocyanin, followed by cyanidin‐3‐rutinoside. Furthermore, the retention rate of the total anthocyanin, cyanidin‐3‐rutinoside and cyanidin‐3‐rutinoside increases after the addition of all copigments. The effect of ferulic acid on the stability of total anthocyanin, cyanidin‐3‐glucoside and cyanidin‐3‐rutinoside in mulberry juice is the best, 89.52%, 86.90% and 94.46% respectively (66.56%, 62.58% and 73.60% in the control group). Researchers recommend the addition of ferulic acid, p‐coumaric acid and caffeic acid – all of which belong to the hydroxycinnamic acid group, to the mulberry juice to enhance the colour stability and anthocyanin content.

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Impact of extraction and processing conditions on betalains and comparison of properties with anthocyanins — A current review

Cited by 106 publications

References 141 publications

Natural color pigments: oxidative stability and degradation kinetics during storage in thermally pasteurized vegetable purees

Natural color pigments: oxidative stability and degradation kinetics during storage in thermally pasteurized vegetable purees

Quality preservation and safety ensurement of a vegetable smoothie by high‐pressure processing

The effects of six phenolic acids and tannic acid on colour stability and the anthocyanin content of mulberry juice during refrigerated storage

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