scholarly journals Using a B-Phycoerythrin Extract as a Natural Colorant: Application in Milk-Based Products

Molecules ◽  
2021 ◽  
Vol 26 (2) ◽  
pp. 297
Author(s):  
Ana Belén García ◽  
Eleonora Longo ◽  
Mª Carmen Murillo ◽  
Ruperto Bermejo
Keyword(s):  
Cold Storage ◽  
Dairy Products ◽  
Color Stability ◽  
Good Stability ◽  
Natural Food ◽  
Natural Colorant ◽  
Natural Origin ◽  
Short Period ◽  
Food Dyes ◽  
Ph Range

Nowadays, there is a growing interest in finding new coloring molecules of natural origin that can increase and diversify the offer of natural food dyes already present in the market. In the present work, a B-phycoerythrin extract from the microalgae Porphyridium cruentum was tested as a food colorant in milk-based products. Using spectroscopy and colorimetry, the extract was characterized and gave evidence of good properties and good stability in the pH range between 4.0 and 9.0. Coloring studies were conducted to demonstrate that samples carrying the pink extract could be used for simulating the pink color of marketed milk-based products. The staining factors, representing the amount of pink protein to be added to reproduce the color of strawberry commercial products, ranged between 1.6 mg/L and 49.5 mg/L, being sufficiently low in all samples. Additionally, color stability during a short period of cold storage was studied: it demonstrated that the three tested types of dairy products remained stable throughout the 11-day analysis period with no significant changes. These results prove the potential of the B-phycoerythrin extract as a natural colorant and alternative ingredient to synthetic coloring molecules.

scholarly journals The application of a phycocyanin extract obtained from Arthrospira platensis as a blue natural colorant in beverages

2021 ◽  
Author(s):  
Ana Belén García ◽  
Eleonora Longo ◽  
Ruperto Bermejo
Keyword(s):  
Color Stability ◽  
Arthrospira Platensis ◽  
Water Soluble ◽  
Synthetic Dyes ◽  
Protein Extract ◽  
Natural Colorant ◽  
Short Period ◽  
Healthy Diets ◽  
Potential Applications ◽  
Ph Range

AbstractCurrently, the food additive industry has interest in replacing artificial dyes with natural pigments, trying to maintain consumer interest and increase their awareness towards healthy diets. Phycobiliproteins are light-harvesting and water-soluble proteins extracted from cyanobacteria and red algae that can be employed as natural additives. In the present work, a C-phycocyanin extract from the cyanobacterium Arthrospira platensis was tested as blue colorant in beverages to demonstrate that samples containing the protein extract have a color similar to marketed beverages containing synthetic dyes. Using spectroscopy and colorimetry, the extract was characterized and gave evidence of having good properties and good stability in the pH range between 3.0 and 9.0. The staining factors, representing the amount of blue protein needed to reproduce the color of bluish commercial samples, ranged between 15.6 and 111.7 mg·L−1, being sufficiently low in all samples. Additionally, color stability during a short period of cold storage was studied: it demonstrated that isotonic and tonic beverages remained stable throughout the 11-days analysis period with no significant changes. These results prove that the C-phycocyanin extract has potential applications in food as natural colorant, being an alternative option to synthetic coloring molecules.

scholarly journals Antioxidant properties, quantification and stability of betalains from pitaya (Hylocereus undatus) peel

2014 ◽  
Vol 45 (2) ◽  
pp. 323-328 ◽  
Author(s):  
Fernanda Robert de Mello ◽  
Claudia Bernardo ◽  
Caroline Odebrecht Dias ◽  
Luciano Gonzaga ◽  
Edna Regina Amante ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Antioxidant Properties ◽  
Raw Material ◽  
High Concentration ◽  
Natural Colorant ◽  
Wide Ph Range ◽  
Hylocereus Undatus ◽  
Ph Range ◽  
Promising Source

Pitaya peel can be used as a raw material for betalains extraction. The aim of this research was to quantify phenolic compounds, antioxidant activity and betalains on pitaya peel. Furthermore, evaluate the betalains stability against various pH conditions and exposure time of heating. The results showed that pitaya peel contains phenolic compounds and presented antioxidant activity. Moreover it showed high concentration of betalains (101.04mg equivalent to betanin. 100g-1) which were stable over a wide pH range (3.2 - 7.0) and were resistant to heating (100oC) up to 10 minutes at pH range from 3.7 to 5.5. Therefore, pitaya peel is a promising source of betalains which can be applied as a natural colorant for food.

scholarly journals Food Ingredients and Nutraceuticals from Microalgae: Main Product Classes and Biotechnological Production

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1626
Author(s):  
Regina Kratzer ◽  
Michael Murkovic
Keyword(s):  
Growth Conditions ◽  
Food Supplement ◽  
Natural Food ◽  
Biotechnological Production ◽  
Microalgal Biomass ◽  
Food Ingredients ◽  
Fishmeal Replacement ◽  
Economic Production ◽  
Energy Inputs ◽  
Food Dyes

Microalgal products are an emerging class of food, feed, and nutraceuticals. They include dewatered or dried biomass, isolated pigments, and extracted fat. The oil, protein, and antioxidant-rich microalgal biomass is used as a feed and food supplement formulated as pastes, powders, tablets, capsules, or flakes designed for daily use. Pigments such as astaxanthin (red), lutein (yellow), chlorophyll (green), or phycocyanin (bright blue) are natural food dyes used as isolated pigments or pigment-rich biomass. Algal fat extracted from certain marine microalgae represents a vegetarian source of n-3-fatty acids (eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), γ-linolenic acid (GLA)). Gaining an overview of the production of microalgal products is a time-consuming task. Here, requirements and options of microalgae cultivation are summarized in a concise manner, including light and nutrient requirements, growth conditions, and cultivation systems. The rentability of microalgal products remains the major obstacle in industrial application. Key challenges are the high costs of commercial-scale cultivation, harvesting (and dewatering), and product quality assurance (toxin analysis). High-value food ingredients are commonly regarded as profitable despite significant capital expenditures and energy inputs. Improvements in capital and operational costs shall enable economic production of low-value food products going down to fishmeal replacement in the future economy.

scholarly journals Milks pigmentation with astaxanthin and determination of colour stability during short period cold storage

2013 ◽  
Vol 52 (3) ◽  
pp. 1634-1641 ◽  
Author(s):  
Pedro Cerezal Mezquita ◽  
Blanca E. Barragán Huerta ◽  
Jenifer C. Palma Ramírez ◽  
Claudia P. Ortíz Hinojosa
Keyword(s):  
Cold Storage ◽  
Colour Stability ◽  
Short Period

Effects of Caesalpinia sappan L. extract on the color stability, antioxidant and antimicrobial activity in cooked pork sausages during cold storage

LWT ◽  
2019 ◽  
Vol 112 ◽  
pp. 108235 ◽  
Author(s):  
Dong-Gyun Yim ◽  
Jin-Kyu Seo ◽  
Hyeon-Woong Yum ◽  
Md Ashrafuzzaman Zahid ◽  
Jun-Young Park ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Cold Storage ◽  
Color Stability ◽  
Caesalpinia Sappan ◽  
Antioxidant And Antimicrobial Activity ◽  
Pork Sausages

ESTIMATION OF LIPASE IN DAIRY PRODUCTS: II. AN EXTRACTION–TITRATION METHOD FOR THE ESTIMATION OF BACTERIAL LIPASE

1949 ◽  
Vol 27f (12) ◽  
pp. 491-498 ◽  
Author(s):  
D. J. Lubert ◽  
L. M. Smith ◽  
H. R. Thornton
Keyword(s):  
Lipase Activity ◽  
Dairy Products ◽  
Skim Milk ◽  
Reaction Medium ◽  
Ether Extract ◽  
Titration Method ◽  
Wide Ph Range ◽  
Ph Range

A method of estimating bacterial lipase is presented that is believed to be more nearly quantitative than any other at present available. The method is based on the titration of acids in an ether extract of a skim milk culture to following a 30 mm period of lipase activity at 37 °C. It is shown that ether-soluble acids carried into the reaction medium do not interfere with the measurements and that ether-soluble acids are not produced from protein or lactose during the test. The method is applicable over a sufficiently wide pH range to make it generally adaptable in bacteriology.

Evaluation and Comparison of the Color Stability of Various Esthetic Brackets, When Exposed to Various Food Dyes: An in vitro Study

2013 ◽  
Vol 47 (4_suppl3) ◽  
pp. 382-389 ◽  
Author(s):  
Puneet Yadav ◽  
Pushpa Vinay Hazarey ◽  
Seema Grover ◽  
Maninder Sidhu ◽  
Vikas Malik
Keyword(s):  
In Vitro Study ◽  
Color Stability ◽  
Vitro Study ◽  
Food Dyes

The Regulation of Natural Food Dyes Curcumin on the Amyloidogenic Pathway of APP

2013 ◽  
Vol 781-784 ◽  
pp. 1160-1163
Author(s):  
Xiong Zhang ◽  
Jie Yun Sun ◽  
Hong Mei Zhang ◽  
Lu Si ◽  
Yu Li
Keyword(s):  
Time Course ◽  
Mrna Level ◽  
Time Dependent ◽  
Hek293 Cells ◽  
Natural Food ◽  
Inhibition Effect ◽  
Dose Time ◽  
Protein Levels ◽  
Food Dyes

As a promising prevention and therapeutic intervention in Alzheimer’s disease, natural food dyes curcumin could obviously inhibit the generation of Aβ, but the mechanism is not fully defined. This study aims to investigate the effects of curcumin on the amyloidogenic pathway of APP in vitro. Plasmids APPswe and BACE1-mychis were transiently co-transfected into SH-SY5Y and HEK293 cells. Then, they were treated with curcumin at 0, 1.25, 5, 20 μmol/L for 24 h, or with curcumin at 5μmol/L for 0, 12, 24 and 48 h for the time course assay. Our findings showed that curcumin could inhibit the expression of the APP at mRNA level; the expression of the BACE1 and C99 at mRNA and protein levels, furthermore it could inhibit the generation of Aβ40/42, and those changes were dose-time dependent (p<0.05). Our study indicates that Aβ40/42 generation inhibition effect of curcumin might due to its influence on amyloidogenic pathway. This may provide important experimental basis for AD treatment with curcumin.

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