Stability evaluation of gardenia yellow pigment in the presence of different antioxidants or microencapsulating agents

Abstract

The chemical instability of gardenia yellow pigment (GYP) limits its utilization in the food industry. In this study, the effects of different antioxidants (0.2% of tea polyphenols, sodium phytate, potassium citrate, and ascorbic acid) and microencapsulating agents (gum Arabic, maltodextrin, inulin, and gum Arabic/maltodextrin) on the degradation of GYP under different conditions (heat, light, and ferric iron) were evaluated. Then, the characteristic properties of microcapsules coated with gum Arabic/maltodextrin, gum Arabic/ maltodextrin/tea polyphenols, maltodextrin, and maltodextrin/tea polyphenols were investigated. Furthermore, food models were simulated to evaluate the GYP stability of the microcapsules. The results showed that tea polyphenols, maltodextrin, and gum Arabic/maltodextrin significantly improved the GYP stability. Moreover, the presence of GYP in microcapsules was confirmed by nuclear magnetic resonance and Fourier transform infrared spectroscopy. In addition, GYP-MD/TP possessed high thermal stability under different cooking methods.

Nature dye/nanosphere dispersion with high light stability and colorability for cellulose fabric

“…4,26 Because crocin as the main component of gardenia is easily oxidized to saturated hydrocarbon by H + as the electrophilic reagent, which the absorption peak of pigment characteristically shifts to the ultraviolet region, which results in color shift and fading. 27 Likewise, the hydroxyl group of crocin readily loses H + in an alkaline environment, resulting in structural changes. 28…”

“…4,26 Because crocin as the main component of gardenia is easily oxidized to saturated hydrocarbon by H þ as the electrophilic reagent, which the absorption peak of pigment characteristically shifts to the ultraviolet region, which results in color shift and fading. 27 Likewise, the hydroxyl group of crocin readily loses H þ in an alkaline environment, resulting in structural changes. 28 As shown in Figure 4(a), although the P(MA-DMC) nanospheres were positively charged at pH greater than 12, the pH range of 7-8 was selected for the adsorption process which comprehensively analyzed the dispersion stability of the nanospheres (jZj ¼> 30 mV) and the color stability of crocin.…”

Clinical efficacy of polysaccharide iron complex plus vitamin C in the treatment of iron deficiency anemia in pregnancy and their effect on iron metabolism

“…After administration, the polysaccharide iron complex molecule regulates the blood concentration of iron through the absorption valve of the intestinal mucosa, and iron toxicity and gastrointestinal irritation or constipation have been rarely reported with its use [15]. Considering the long treatment course of the polysaccharide iron complex, it is frequently adopted in combination with other agents to optimize the intervention efficiency and enhance pregnancy outcomes [16]. Serum ferritin indicates the amount of iron in the body, and a low level indicates possible iron deficiency anemia, excessive blood loss, and iron absorption disorders.…”

Pigments of aminophenoxazinones and viridomycins produced by termite-associated Streptomyces tanashiensis BYF-112

“…Solution (250 μg/ml) of yellow pigments (YP) and the green pigments (GP) were dissolved in DMSO and deionized water respectively, and stored in the dark. The pigments stability under heat, light and metal ions were performed by the methods described in detail previously with slight modification ( Zhu et al, 2020 ; Wu et al, 2022 ). Heat stability: the tested tubes were placed into 101-3A electric thermostatic drying oven (Changzhou, Jiangsu, China) at 40, 60, 80, 100, and 120°C for 2 h. The samples were then removed and quickly cooled to room temperature in an ice bath for further analysis.…”

“…The retention rate of YP and GY were calculated at the maximum absorbance 407 and 700 nm respectively, using UV–Visible spectrophotometer (UNICO UV-2800) according to following formula ( Wu et al, 2022 ).…”