Pulsed electric field assisted extraction of natural food pigments and colorings from plant matrices

Bocker, Ramon; Silva, Eric Keven

doi:10.1016/j.fochx.2022.100398

Cited by 57 publications

(31 citation statements)

References 78 publications

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“…Although a 4.5 °C increase in surrounding temperature is not sufficient for degradation in itself, its influence with other changing factors can play a role. Chlorophyll is generally considered to be stable between pH values of 3.5 to 5.0 . On a scale from low to high, chlorophyll stability relative to pH changes is considered to be “low” .…”

Section: Discussionmentioning

confidence: 99%

“…Discoloration can also occur because of the conversion of chlorophyll due to the degradation to pheophytin from magnesium ion removal. , Chlorophyll is relatively sensitive and can be converted because of several factors, including changes in pH and temperature . On a scale from low to high, chlorophyll stability relative to temperature changes is considered to be “moderate” . Although a 4.5 °C increase in surrounding temperature is not sufficient for degradation in itself, its influence with other changing factors can play a role.…”

Section: Discussionmentioning

confidence: 99%

“… 45 On a scale from low to high, chlorophyll stability relative to temperature changes is considered to be “moderate”. 46 Although a 4.5 °C increase in surrounding temperature is not sufficient for degradation in itself, its influence with other changing factors can play a role. Chlorophyll is generally considered to be stable between pH values of 3.5 to 5.0.…”

Section: Discussionmentioning

confidence: 99%

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Threshold Microsecond Pulsed Electric Field Exposures for Change in Spinach Quality

Rosenzweig,

Martin,

Hackett

et al. 2023

ACS Omega

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Pulsed electric fields (PEFs) are often used to pretreat foods to enhance subsequent processes, such as drying, where maintaining food product quality is important for consumer satisfaction. This study aims to establish a threshold PEF exposure to determine the doses at which electroporation is viable for use on spinach leaves, wherein integrity is maintained postexposure. Three numbers of consecutive pulses (1, 5, 50) and two pulse durations (10 and 100 μs) have been examined herein at a constant pulse repetition of 10 Hz and 1.4 kV/cm field strength. The data indicate that pore formation in itself is not a cause for loss of spinach leaf food quality, i.e., significant changes in color and water content. Rather, cell death, or the rupture of the cell membrane from a high-intensity treatment, is necessary to significantly alter the exterior integrity of the plant tissue. PEF exposures thus can be used on leafy greens up until the point of inactivation before consumers would see any alterations, making reversible electroporation a viable treatment for consumer-intended products. These results open up future opportunities to use emerging technologies based on PEF exposures and provide useful information in setting parameters to avoid food quality diminishment.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Threshold Microsecond Pulsed Electric Field Exposures for Change in Spinach Quality

Rosenzweig,

Martin,

Hackett

et al. 2023

ACS Omega

View full text Add to dashboard Cite

show abstract

“…Their categorization is based on the variation of the atoms forming their molecular structure. Carotenes consist of only carbon and hydrogen in their structure, whereas xanthophylls consist of oxygen in addition to the carbon, and hydrogen atoms (Bocker & Silva, 2022). Carotenoids are further classified into primary and secondary carotenoids according to their functionality.…”

Section: Classification Of Pigments From Plantsmentioning

confidence: 99%

“…Carotenoids are further classified into primary and secondary carotenoids according to their functionality. The primary carotenoids are β‐carotene, lutein, and zeaxanthin and the secondary carotenoids consists of α‐carotene, lycopene, and astaxanthin (Bocker & Silva, 2022; Singh et al ., 2023). Even though the two classes of carotenoids vary in molecular structure and biological properties, their colourful compound disintegrates under alkaline conditions rendering them suitable for incorporation as natural indicators for monitoring food freshness (Huang et al ., 2022).…”

Section: Classification Of Pigments From Plantsmentioning

confidence: 99%

Recent developments in the application of natural pigments as pH‐sensitive food freshness indicators in biopolymer‐based smart packaging: challenges and opportunities

Ndwandwe,

Malinga,

Kayitesi

et al. 2024

Int J of Food Sci Tech

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SummaryRecently, the assimilation of pH‐sensitive natural pigments into biopolymers has shown promising prospects for pH‐reactive based smart packaging material. Unlike synthetic pigments, which have potential safety problems due to migration, natural pigments have negligible toxicity levels both to humans and the environment and some even possess nutritional and pharmacological properties. To complement the advantages of natural pigments, natural biopolymers have proven to be ideal candidates for the development of smart packaging because of their biocompatibility, availability, biodegradability, stability, minimum toxicity and good film‐forming capability. Smart packaging gives consumers real‐time signals on the quality of packaged food via food deterioration indicators like pH alteration. This review will consider the recent progress in the development of pH‐responsive smart packaging based on natural pH‐sensitive pigments and natural biopolymers from 2013 to the present. It will further discuss the challenges and opportunities of colorimetric smart packaging.

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Red beet betalains extraction process: A comprehensive review of methods, applications, and physicochemical properties

Eyshi,

Ghareaghajlou,

Afshar Mogaddam

et al. 2024

Food Science & Nutrition

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Red beet extract is rich in bioactive compounds and possesses health‐promoting properties. Moreover, the stability of red beet extract over a broad acidic pH range has given them great potential in developing new functional foods and drinks. The choice of extraction solvent and methodology significantly influences the efficiency of betalain extraction from plant vacuoles. Although the conventional solvent extraction method has been widely employed for betalain extraction, recent innovations have introduced alternative methods that offer advantages, such as reduced solvent consumption, energy efficiency, and minimized exposure to high temperatures. This paper aims to summarize the current knowledge about conventional and novel extraction methods, applications, biological activities, and purification of red beet betalains. Furthermore, the physicochemical properties of betalain‐rich extract of red beet and associated safety considerations have been investigated.

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Pulsed electric field assisted extraction of natural food pigments and colorings from plant matrices

Cited by 57 publications

References 78 publications

Threshold Microsecond Pulsed Electric Field Exposures for Change in Spinach Quality

Threshold Microsecond Pulsed Electric Field Exposures for Change in Spinach Quality

Recent developments in the application of natural pigments as pH‐sensitive food freshness indicators in biopolymer‐based smart packaging: challenges and opportunities

Red beet betalains extraction process: A comprehensive review of methods, applications, and physicochemical properties

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