Improving the water solubility of <i>Monascus</i> pigments under acidic conditions with gum arabic

Jian, Wenjie; Sun, Yuanming; Wu, Jianyong

doi:10.1002/jsfa.8130

Cited by 20 publications

(8 citation statements)

References 36 publications

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“…Vendruscolo et al (6) reported the thermal stability of natural pigments produced by Monascus ruberin-submerged fermentation. Jian et al (7) used gum arabic as a stabilizer for improving Monascus pigment water solubility under acidic conditions through the formation of Monascus pigment-gum arabic complexes. It was found that the study of improving the stability of Monascus pigments was limited (8).…”

Section: Introductionmentioning

confidence: 99%

The Stability, Microstructure, and Microrheological Properties of Monascus Pigment Double Emulsions Stabilized by Polyglycerol Polyricinoleate and Soybean Protein Isolate

Xu¹,

Zheng²,

Che³

et al. 2020

Front. Nutr.

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Monascus pigment is a natural food pigment and is commonly used for coloring and as antiseptic of cured meat products, confectionery, cakes, and beverages. However, Monascus pigment is sensitive to environmental conditions. The main aim of this study was to investigate the effect of polyglycerol polyricinoleate (PGPR) and soy protein isolate (SPI) on the particle size, zeta potential, physical stability, microstructure, and microrheological properties of Monascus pigment double emulsions. The effects of ionic strength, heating, and freeze thawing treatment on the stabilities of Monascus pigment double emulsions were also characterized. It was found that the optimum PGPR and SPI concentrations for fabricating Monascus pigment double emulsion were 3.6 and 3.0 wt%, respectively. The fabricated Monascus pigment double emulsion was composed of fine particles with narrow and uniform size distributions. Microrheological property results suggested that the elastic characteristic of the Monascus pigment double emulsion was dominated with increasing PGPR and SPI contents. It was mainly due to the increased collision and interaction between the droplets during the movement resulting in force increasing. Monascus pigment double emulsions with <5 mM CaCl2 prevented calcium to destroy the physical stability of emulsions, while Monascus pigment double emulsions with more than 10 mM CaCl2 formed creaming. After freeze thawing treatment, creaming occurred in Monascus pigment double emulsion. However, it was stable against heating treatment due to heating leading to a dense network structure. It could be contributed to the practical applications of Monascus pigment double emulsions in food products.

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Section: Introductionmentioning

confidence: 99%

The Stability, Microstructure, and Microrheological Properties of Monascus Pigment Double Emulsions Stabilized by Polyglycerol Polyricinoleate and Soybean Protein Isolate

Xu¹,

Zheng²,

Che³

et al. 2020

Front. Nutr.

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“…The electrostatic force of GA is attributed to the negative charge of carboxylate groups with pKa of 2.3 (Gulao, de Souza, Andrade, & Garcia‐Rojas, 2016). The amphiphilic nature of GA has been used to encapsulate and stabilize insoluble substances such as natural colorants and tocopherols (Jian, Sun, & Wu, 2017; Khazaei, Jafari, Ghorbani, & Kakhki, 2014; Pitalua, Jimenez, Vernon‐Carter, & Beristain, 2010; Sanchez, Baeza, & Chirife, 2015). To the best of our knowledge, GA alone has not been studied for VD 3 encapsulation.…”

Section: Introductionmentioning

confidence: 99%

Encapsulation of vitamin D₃ in gum arabic to enhance bioavailability and stability for beverage applications

Lamsen

Wang

D’Souza

et al. 2020

Journal of Food Science

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Delivery of vitamin D3 (VD3) in foods should exhibit desirable physicochemical characteristics and improves absorption. In this study, gum arabic (GA) was investigated as a VD3 carrier to encapsulate VD3. VD3 dissolved in 5 mL ethanol corresponding to 0.3 to 6.0% mass of GA, was blended in 5.0% w/v GA solution, followed by freeze drying. The encapsulation efficiency decreased while loading capacity increased with an increased amount of VD3. At the highest VD3 level, the loading capacity (3.47%) was the highest, and the encapsulation efficiency (61.24%) was satisfactory, and the treatment was further studied. The magnitude of negative zeta‐potential increased from 3.1 to 31.0 mV at pH 2.0 to 7.4. During the 100‐day storage at 3 °C of capsules reconstituted at pH 2.0 to 7.4, the hydrodynamic diameter decreased at all pH conditions, most evident for reduction to 81.3 nm at pH 7.4, and no precipitation was observed, indicating the significance of steric repulsion on capsule stability. Bioaccessibility of VD3 in capsules (95.76%) was significantly higher than the nonencapsulated VD3 (68.98%). The in vivo pharmacokinetic study in Sprague–Dawley rats after a single‐dose of 300 µg VD3 showed the area‐under‐curve of serum 25(OHD) level in 48 hr of the encapsulation treatment was 4.32‐fold of the nonencapsulated VD3 and more than twice higher than the VD3‐GA physical mixture. During 2‐week supplementation of 60 µg VD3/d, rats receiving capsules or physical mixture had 25(OH)D levels of at least 81 ng/mL higher than that of the nonencapsulated VD3 group. The studied encapsulation system holds great potential as a value‐added ingredient to supplement VD3 in beverages with a wide pH range. Practical Application The findings of this study demonstrated the improved dispersion stability and absorption of vitamin D3 after encapsulation in gum arabic. The capsules exhibited good dispersion stability across a pH range between 2.0 and 7.4, showing potential application in beverages. Furthermore, the enhanced absorption of VD3 after encapsulation highlights the nutritional benefits of the studied encapsulation system.

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“…Several strategies can be used to guarantee the stability of the pigment, such as pigment encapsulation using precipitation, spray or freeze drying, or liposome membranes methods with a different encapsulating agent (dextrin, maltodextrin, sodium caseinate, gum Arabic, among others) and carrier agents (propylene glycol, mannitol, among others), which can result in products with different structures and stability profiles (Priatni, 2015;Jian et al, 2017;Xu et al, 2020b;Ali et al, 2022;Long et al, 2023).…”

Section: Monascus Sp and Its Pigment Production Potentialmentioning

confidence: 99%

“…In the case of the protection offered by the sodium caseinate microcapsule, for example, the thermal degradation (100 • C) of the encapsulated Monascus pigment demonstrated to follow the degradation of the pigment without encapsulation when the heating time is increased at pH 3.0 (Ali et al, 2022). On the other hand, the microcapsule can contribute by increasing the solubility and decreasing the precipitation of the Monascus pigment in an acid medium (Jian et al, 2017;Ali et al, 2022).…”

Section: Monascus Sp and Its Pigment Production Potentialmentioning

confidence: 99%

The potential, strategies, and challenges of Monascus pigment for food application

Egea

Dantas²,

Sousa³

et al. 2023

Front. Sustain. Food Syst.

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The demand for dyes from natural sources to substitute synthetic dyes for application in the food industry has been continuously increasing due to some synthetic dyes being associated with several problems, including hypersensitivity, carcinogenesis, and negative environmental impacts. Furthermore, dyes from natural sources (like pigments) are generally regarded by the consumer as safer or with fewer side effects—a fact that requires in-depth investigation—, which increases the commercial interest in such products. In this sense, great focus has been given to the biotechnological potential of Monascus sp. to produce red, orange, and yellow pigments using different types of the fermentation process (submerged or in solid-state fermentation), substrates, and process parameters (temperature, pH, agitation, aeration, etc.), aiming at optimizing and reducing costs in pigment production. In general, Monascus pigment has shown stability at neutral and basic pH, at elevated temperatures for a few hours, and to some metallic ions while not showing stability at acidic pH, elevated temperatures for many hours, and in the presence of light. Applications of Monascus pigment with colorant function in foods (candies, bread, yogurt, cheese, beer, and meat products) reported improvement in the color aspect by sensory analysis. The application of Monascus pigment still seems promising and incipient, demonstrating that it needs to be further studied, mainly concerning the stability of the pigment in vivo systems (inside the food) where adverse conditions are combined. Regulatory issues are heterogeneous around the world, which creates difficulties to expand production and commercialization but also demonstrates the need for studies to confirm its safety. In this sense, this mini-review presents the potential, strategies, and challenges of Monascus pigment for food application.

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Improving the water solubility of Monascus pigments under acidic conditions with gum arabic

Abstract: GA was proven to be an effective stabilizer of natural food colorants in acidic solutions. © 2016 Society of Chemical Industry.

Cited by 20 publications

References 36 publications

The Stability, Microstructure, and Microrheological Properties of Monascus Pigment Double Emulsions Stabilized by Polyglycerol Polyricinoleate and Soybean Protein Isolate

The Stability, Microstructure, and Microrheological Properties of Monascus Pigment Double Emulsions Stabilized by Polyglycerol Polyricinoleate and Soybean Protein Isolate

Encapsulation of vitamin D₃ in gum arabic to enhance bioavailability and stability for beverage applications

The potential, strategies, and challenges of Monascus pigment for food application

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Improving the water solubility of Monascus pigments under acidic conditions with gum arabic

Abstract: GA was proven to be an effective stabilizer of natural food colorants in acidic solutions. © 2016 Society of Chemical Industry.

Cited by 20 publications

References 36 publications

The Stability, Microstructure, and Microrheological Properties of Monascus Pigment Double Emulsions Stabilized by Polyglycerol Polyricinoleate and Soybean Protein Isolate

The Stability, Microstructure, and Microrheological Properties of Monascus Pigment Double Emulsions Stabilized by Polyglycerol Polyricinoleate and Soybean Protein Isolate

Encapsulation of vitamin D3 in gum arabic to enhance bioavailability and stability for beverage applications

The potential, strategies, and challenges of Monascus pigment for food application

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Product

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Encapsulation of vitamin D₃ in gum arabic to enhance bioavailability and stability for beverage applications