Inclusion complexes of yellow bell pepper pigments with <i>β</i>‐cyclodextrin: preparation, characterisation and application as food natural colorant

Lobo, Francine Albernaz Teixeira Fonseca; Silva, Vitoria; Domingues, Josiane Roberto; Rodrigues, Silvana Vianna; Costa, Valéria Gonçalves; Falcão, Deborah Quintanilha; Araújo, Kátia Gomes de Lima

doi:10.1002/jsfa.8760

Cited by 36 publications

(18 citation statements)

References 24 publications

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“…Furthermore, Šeregelj et al [ 20 ] showed that the fortification of yogurt with natural colorants (from bell pepper wastes) improved its sensory attributes and positively affected the viability of lactic acid bacteria in yogurt during storage. Additionally, Lobo et al [ 90 ] demonstrated that extracts from yellow bell peppers could be used as a natural pigment in isotonic drinks. In general, adding bioactive compounds from bell pepper wastes to foods as a functional ingredient is a technological and viable alternative to the valorization of food wastes [ 91 ].…”

Section: Biological Activities Of Bell Pepper Extractsmentioning

confidence: 99%

“…On the other hand, bioactive compounds extracted from red bell peppers have been used as natural colorants of yogurt and isotonic drinks [20,89,90]. Mendes-Gomes et al [89] added encapsulated bioactive compounds extracted from bell peppers to improve the color, sensory attributes, and nutritional value of yogurt.…”

Section: Applications Of Bioactive Compounds From Bell Peppers In Food Industrymentioning

confidence: 99%

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Bell Peppers (Capsicum annum L.) Losses and Wastes: Source for Food and Pharmaceutical Applications

et al. 2021

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Currently, the high added-value compounds contained in plant by-products and wastes offer a wide spectrum of opportunities for their reuse and valorization, contributing to the circular economy. The bell pepper (Capsicum annum L.) is an exotic vegetable with high nutritional value that, after processing, leaves wastes (peel, seeds, and leaves) that represent desirable raw material for obtaining phytochemical compounds. This review summarizes and discusses the relevant information on the phytochemical profile of bell peppers and their related biological properties as an alternative to revalorize losses and wastes from bell peppers for their application in the food and pharmaceutical industries. Bell pepper fruits, seeds, and leaves contain bioactive compounds (phenols, flavonoids, carotenoids, tocopherol, and pectic polysaccharides) that exhibit antioxidant, antibacterial, antifungal, immunosuppressive and immunostimulant properties, and antidiabetic, antitumoral and neuroprotective activities, and have a potential use as functional food additives. In this context, the revalorization of food waste is positioned as a technological and innovative research area with beneficial effects for the population, the economy, and the environment. Further studies are required to guarantee the safety use of these compounds and to understand their mechanisms of action.

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Section: Biological Activities Of Bell Pepper Extractsmentioning

confidence: 99%

Section: Applications Of Bioactive Compounds From Bell Peppers In Food Industrymentioning

confidence: 99%

Bell Peppers (Capsicum annum L.) Losses and Wastes: Source for Food and Pharmaceutical Applications

et al. 2021

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“…Nevertheless, some positive results have been obtained during the last years. In particular, a recent study of carotenoids/CD complexes shows that molecular inclusion of yellow bell pepper carotenoids (lutein, zeaxanthin, α-cryptoxanthin, α-carotene and β-carotene) into the CD cavity provides good results for color protection for beverages compared with the use of the crude extract [30]. The authors have measured the color stability during storage under irradiance and in the absence of light at temperatures between 25 and 31 °C for 21 days and demonstrated higher stability of the color indexes in isotonic drinks colored with the inclusion complexes compared to colored with crude yellow bell pepper extract.…”

Section: Inclusion Complexesmentioning

confidence: 99%

Supramolecular Carotenoid Complexes of Enhanced Solubility and Stability—The Way of Bioavailability Improvement

2019

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Carotenoids are natural dyes and antioxidants widely used in food processing and in therapeutic formulations. However, their practical application is restricted by their high sensitivity to external factors such as heat, light, oxygen, metal ions and processing conditions, as well as by extremely low water solubility. Various approaches have been developed to overcome these problems. In particular, it was demonstrated that application of supramolecular complexes of “host-guest” type with water-soluble nanoparticles allows minimizing the abovementioned disadvantages. From this point of view, nanoencapsulation of carotenoids is an effective strategy to improve their stability during storage and food processing. Also, nanoencapsulation enhances bioavailability of carotenoids via modulating their release kinetics from the delivery system, influencing the solubility and absorption. In the present paper, we present the state of the art of carotenoid nanoencapsulation and summarize the data obtained during last five years on preparation, analysis and reactivity of carotenoids encapsulated into various nanoparticles. The possible mechanisms of carotenoids bioavailability enhancement by multifunctional delivery systems are also discussed.

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“…Most of the published evidence on the use of inclusion complexes as encapsulation systems relies on a model or proof-of-concept guest compounds, and the complex forma-tion methodologies have been tested at laboratory or bench scale. Several authors have employed encapsulation with β-cyclodextrin since it is a molecule of great commercial interest, cheaper compared to its α and γ counterparts, and allows the encapsulation of hydrophobic molecules as it has a non-polar center due to the arrangement of the internal hydrogens of the truncated cone, while increasing the hydrophilicity of these molecules due to the conformation of the external hydrogens [9,10]. Another benefit of using this molecule in the food industry is its toxicity as it is considered a GRAS (generally recognized as safe) molecule by the FDA [11].…”

Section: Introductionmentioning

confidence: 99%

“…Another benefit of using this molecule in the food industry is its toxicity as it is considered a GRAS (generally recognized as safe) molecule by the FDA [11]. The use of these encapsulations in natural extracts has been of great interest in the food industry, since they generate great thermal, chemical and color stability in the product and permit exploring the use of natural ingredients as colorants to replace the controversial use of artificial colorants [9,12,13]. In order to enhance the commercial application of this encapsulation strategy for natural carotenoids in the food industry, attempts must be made to propose possible scaleups based on the published evidence on encapsulation of carotenoids, or carotenoid-rich extracts, via the formation of cyclodextrin inclusion complexes.…”

Section: Introductionmentioning

confidence: 99%

Encapsulation of Carotenoids as Food Colorants via Formation of Cyclodextrin Inclusion Complexes: A Review

2021

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The use of natural carotenoids as food colorants is an important trend of innovation in the industry due to their low toxicity, their potential as bio-functional ingredients, and the increasing demand for natural and organic foods. Despite these benefits, their inclusion in food matrices presents multiple challenges related to their low stability and low water solubility. The present review covers the main concepts and background of carotenoid inclusion complex formation in cyclodextrins as a strategy for their stabilization, and subsequent inclusion in food products as color additives. The review includes the key aspects of the molecular and physicochemical properties of cyclodextrins as complexing agents, and a detailed review of the published evidence on complex formation with natural carotenoids from different sources in cyclodextrins, comparing complex formation methodologies, recovery, inclusion efficiency, and instrumental characterization techniques. Moreover, process flow diagrams (PFD), based on the most promising carotenoid-cyclodextrin complex formation methodologies reported in literature, are proposed, and discussed as a potential tool for their future scale-up. This review shows that the inclusion of carotenoids in complexes with cyclodextrins constitutes a promising technology for the stabilization of these pigments, with possible advantages in terms of their stability in food matrices.

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Inclusion complexes of yellow bell pepper pigments with β‐cyclodextrin: preparation, characterisation and application as food natural colorant

Abstract: The complex obtained by inclusion method B promoted better colour protection for the beverage compared with the use of the crude extract, showing that the molecular inclusion of yellow bell pepper carotenoids can provide good results for that purpose. © 2017 Society of Chemical Industry.

Cited by 36 publications

References 24 publications

Bell Peppers (Capsicum annum L.) Losses and Wastes: Source for Food and Pharmaceutical Applications

Bell Peppers (Capsicum annum L.) Losses and Wastes: Source for Food and Pharmaceutical Applications

Supramolecular Carotenoid Complexes of Enhanced Solubility and Stability—The Way of Bioavailability Improvement

Encapsulation of Carotenoids as Food Colorants via Formation of Cyclodextrin Inclusion Complexes: A Review

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