Plant Pigments: Classification, Extraction, and Challenge of Their Application in the Food Industry

López-Cruz, Rafael; Sandoval-Contreras, Teresa; Iñiguez‐Moreno, Maricarmen

doi:10.1007/s11947-023-03075-4

Cited by 18 publications

(6 citation statements)

References 101 publications

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“…Additionally, flowers are used within medicinal practice given the therapeutic properties of their essential oils, water, and decoctions [120]. Moreover, flowers have many compounds (e.g., flavonoids, carotenoids, and anthocyanins) that grant them a wide range of colors and make them a potential source of natural pigments [121].…”

Section: Flower Residuesmentioning

confidence: 99%

Bioactive Compounds from Organic Waste

Parra-Pacheco,

Cruz-Moreno,

Aguirre-Becerra

et al. 2024

Molecules

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The reuse and reincorporation of waste are the principles of circular economies. Compost, biofuels, animal feed, dyes, and bioactive compounds can be obtained from the revaluation of organic waste. Research on this subject is scarce and limited to specific sectors, such as agriculture and agroindustry, leaving aside others that generate large quantities of organic waste, such as floriculture. The remains of these sectors have a low decomposition rate compared to other organic wastes. They are a source of bioactive compounds (e.g., essential oils, pigments, phenols) that can be reincorporated into the production chain of various industries. This review describes the composition of waste from agroindustry, agriculture, and floriculture, analyzing their potential revalorization as a source of bioactive compounds and an alternative supply source.

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Section: Flower Residuesmentioning

confidence: 99%

Bioactive Compounds from Organic Waste

Parra-Pacheco,

Cruz-Moreno,

Aguirre-Becerra

et al. 2024

Molecules

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“…Anthocyanins, which are responsible for the bright red, blue, and purple hues of the berries, can be broken down due to pH change, resulting in a loss of color intensity [22,26]. In addition, the enzymes present in the berries become more active, leading to the breakdown of pigments and polymers [29]. Degradation of the cell walls may occur, resulting in softening of the berries and a change in texture.…”

Section: Biochemical Changes In Berriesmentioning

confidence: 99%

Nano and Technological Frontiers as a Sustainable Platform for Postharvest Preservation of Berry Fruits

Iñiguez-Moreno,

González-González,

Flores-Contreras

et al. 2023

Foods

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Berries are highly perishable and susceptible to spoilage, resulting in significant food and economic losses. The use of chemicals in traditional postharvest protection techniques can harm both human health and the environment. Consequently, there is an increasing interest in creating environmentally friendly solutions for postharvest protection. This article discusses various approaches, including the use of “green” chemical compounds such as ozone and peracetic acid, biocontrol agents, physical treatments, and modern technologies such as the use of nanostructures and molecular tools. The potential of these alternatives is evaluated in terms of their effect on microbial growth, nutritional value, and physicochemical and sensorial properties of the berries. Moreover, the development of nanotechnology, molecular biology, and artificial intelligence offers a wide range of opportunities to develop formulations using nanostructures, improving the functionality of the coatings by enhancing their physicochemical and antimicrobial properties and providing protection to bioactive compounds. Some challenges remain for their implementation into the food industry such as scale-up and regulatory policies. However, the use of sustainable postharvest protection methods can help to reduce the negative impacts of chemical treatments and improve the availability of safe and quality berries.

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“…Color changes can easily be visually detected by food retailers and consumers [6,9]. Natural pigments isolated from botanical sources are being utilized for this purpose because they are sustainable, safe, and label friendly, as well as exhibiting additional functional attributes, such as antioxidant and antimicrobial activity [10]. Plants contain a variety of pigments with the potential of being utilized as pH-sensitive sensors, especially anthocyanins [11].…”

Section: Introductionmentioning

confidence: 99%

Smart Packaging for Food Spoilage Assessment Based on Hibiscus sabdariffa L. Anthocyanin-Loaded Chitosan Films

Khezerlou,

Tavassoli,

Alizadeh Sani

et al. 2023

J. Compos. Sci.

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An on-package colorimetric label was fabricated using Hibiscus sabdariffa L. anthocyanin as a freshness indicator because its color depends on pH. The anthocyanins were embedded within a chitosan matrix. The colorimetric labels were applied to estimate the spoilage of fish food during storage at 25 °C for 3 days. According to scanning electron microscopy results, the inclusion of the anthocyanins in chitosan matrix resulted in formation dense and uniform film. The chitosan colorimetric labels had acceptable thicknesses (78–85 µm), moisture contents (14–16%), swelling indices (84–102%), water vapor permeabilities (3.0–3.2 × 10−11 g m/m2 s Pa), tensile strengths (11.3–12.3 MPa), and elongation at breaks (14–39%). It is noteworthy that the label can distinguish fish spoilage by color turn from light brown (fresh) to grayish (spoiled) by the naked-eye, due to alterations in the pH content and formation of volatile basic nitrogen during storage. Our results indicate that all-natural color labels can be an effective method to monitor the fish spoilage during storage, which may improve food quality and sustainability.

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Plant Pigments: Classification, Extraction, and Challenge of Their Application in the Food Industry

Cited by 18 publications

References 101 publications

Bioactive Compounds from Organic Waste

Bioactive Compounds from Organic Waste

Nano and Technological Frontiers as a Sustainable Platform for Postharvest Preservation of Berry Fruits

Smart Packaging for Food Spoilage Assessment Based on Hibiscus sabdariffa L. Anthocyanin-Loaded Chitosan Films

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