Trends and Challenges in the Industrialization of Natural Colorants

Neves, Maria Isabel Landim; Silva, Eric Keven; Meireles, M. Angela A.

doi:10.5923/j.fph.20190902.01

Cited by 27 publications

(8 citation statements)

References 81 publications

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“…Safflower, an ancient plant, is often used to extract red pigments, yellow pigments, and seed oil. As we all know, natural pigment, such as anthocyanins, carotenoids, betalains, and chlorophylls [1], is often used for coloring food and cosmetics [2]. Undoubtedly, pigments in safflower, like hydroxysafflor yellow A (HSYA), are widely used in coloring juice, jelly, and candy [3].…”

Section: Introductionmentioning

confidence: 99%

Study on changes in pigment composition during the blooming period of safflower based on plant metabolomics and semi‐quantitative analysis

Zhang

Tang

et al. 2021

J of Separation Science

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Red and yellow pigments are the major ingredients of safflower, often used to color food and cosmetics. Carthamin was the main component of red pigment and hydroxysafflor yellow A and anhydrosafflower yellow B were representative components of yellow pigment. Plant metabolomics and semi‐quantitative analysis were used to analyze the changes of pigment composition during the blooming period, especially these characteristic components. Carthamin, hydroxysafflor yellow A, anhydrosafflower yellow B, and other components were screened out as differential metabolites based on plant metabolomics. Then semi‐quantitative analysis was used to quantify these three representative components of pigments. Experimental results showed that the content of pigments has dynamic changes along with flowering, in the early blooming period, yellow pigment accumulated much and red pigment was low in content. In the middle period, the accumulation rate of the yellow pigment slowed down and content was stabilized. In the next step, the content of yellow pigments gradually decreased, and the content of red pigments gradually increased. Later, the level of yellow pigment decreased significantly, and the accumulation rate of red pigment increased significantly. Last, the appearance color of safflower was red, with yellow parts barely visible, and accumulation of red pigment was the highest and of the yellow pigment was the lowest in content.

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Section: Introductionmentioning

confidence: 99%

Study on changes in pigment composition during the blooming period of safflower based on plant metabolomics and semi‐quantitative analysis

Zhang

Tang

et al. 2021

J of Separation Science

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“…The carotenoids, which are marketed as food additives and supplements, are mainly obtained by synthetic methods ( 3 ). However, their production by natural processes has increased due to the market demand for healthier foods with health benefits, in addition to the concern of the consumers for the use of chemical additives in food ( 5 ). The antioxidant capacity ( 6 ), the provitamin A activity, and the reduction of the risk of developing degenerative ( 7 ) and cardiovascular diseases ( 8 ) are some of the beneficial health effects provided by carotenoids.…”

Section: Introductionmentioning

confidence: 99%

Carotenoid Production by Rhodotorula mucilaginosa in Batch and Fed-Batch Fermentation Using Agroindustrial Byproducts

Rodrigues

Amore

Teixeira

et al. 2019

Food technol. biotechnol. (Online)

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SUMMARYCarotenoids are natural pigments that can be produced through biotechnological processes. However, the costs are relatively high and can be minimized by using lower-cost substrates as alternative nutrient sources. The fed-batch fermentation is one of the techniques used to obtain a high biomass concentration and/or maximum production. Thus, the aim of this work is to produce carotenoids in batch and fed-batch fermentation with the yeast Rhodotorula mucilaginosa CCT 7688 using agroindustrial byproducts in the culture medium. Carotenoid production was increased using experimental designs, which modified the concentration of the agroindustrial medium. In batch production the highest concentrations of total carotenoids (1248.5 μg/L) and biomass (7.9 g/L) were obtained in the medium containing 70 g/L sugar cane molasses and 3.4 g/L corn steep liquor at 25 °C and 180 rpm in 168 h, demonstrating an increase of 17% when compared to the standard yeast malt medium (1200 μg/L). In the fed-batch production, different feeding strategies were tested with 30 g/L sugar cane molasses and 6.5 g/L corn steep liquor, reaching a total carotenoid production of 3726 μg/L and biomass concentration of 16 g/L. Therefore, the strategy of the fed-batch process resulted in an increase in the carotenoid production of approx. 400% compared to that in the batch process (740.3 μg/L). Thus, the R. mucilaginosa strain has the potential to produce carotenoids in agroindustrial medium.

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“…This is because the incorporation of these natural ingredients can not only improve the nutritional quality of food products but add naturalness and sensory acceptance [11][12][13]. Accordingly, there is a growing interest and research regarding the application of natural ingredients in food, confectionery, and beverages [14,15].…”

Section: Introductionmentioning

confidence: 99%

Formulation Optimization of Sucrose-Free Hard Candy Fortified with Cudrania tricuspidata Extract

Jeon

Cho

2021

Foods

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The aim of the study is to define the optimal formulation of sucrose-free hard candy using D-optimal mixture design as the base for the incorporation of Cudrania tricupidata fruit. Hard candy was produced using three different polyols: isomalt, maltitol syrup, and xylitol. This study examined the effects of polyol mixtures as sucrose and corn syrup substitutes on physicochemical (moisture, color, soluble solid (SSC)), hardness, and sensory features of hard candies. These three polyols had notable effects on quality characteristics in addition to their effects on L* value. Xylitol had an undesirable effect on moisture content and hardness, resulting in decreased texture acceptability, but improved color and clarity. Given the results of our experiments and optimization of variables, we determined that 90.21% isomalt, 8.63% maltitol syrup, and 1.16% xylitol produced a sugar-free candy with high desirability (0.894).

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Trends and Challenges in the Industrialization of Natural Colorants

Cited by 27 publications

References 81 publications

Study on changes in pigment composition during the blooming period of safflower based on plant metabolomics and semi‐quantitative analysis

Study on changes in pigment composition during the blooming period of safflower based on plant metabolomics and semi‐quantitative analysis

Carotenoid Production by Rhodotorula mucilaginosa in Batch and Fed-Batch Fermentation Using Agroindustrial Byproducts

Formulation Optimization of Sucrose-Free Hard Candy Fortified with Cudrania tricuspidata Extract

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