Production and use of natural anthocyanin food colors (review)

2021 ◽  
pp. 13-19
Author(s):  
Александр Львович Панасюк ◽  
Елена Ивановна Кузьмина ◽  
Олеся Сергеевна Егорова
Keyword(s):  
Raw Materials ◽  
Analytical Data ◽  
Antioxidant Properties ◽  
Natural Food ◽  
Common Source ◽  
Strengthening Effect ◽  
New Production ◽  
Plant Materials ◽  
Food Ingredients ◽  
Food Colors

В статье приведены аналитические данные о современном состоянии рынка натуральных пищевых ингредиентов в России и за рубежом. Отмечены тенденции увеличения потребительского спроса на органические товары и продукты, сделанные из натуральных ингредиентов, которые не только безвредны, но и полезны для здоровья человека. На сегодняшний день практически не существует пищевых продуктов, в составе которых отсутствуют красители. Известно, что натуральные пищевые красители в большинстве случаев не только безвредны, но и способны повышать пищевую и биологическую ценность окрашиваемого продукта. Антоцианы - одни из самых распространенных в природе пигментов. Они обладают антиоксидантными свойствами, капилляроукрепляющим действием, способностью останавливать провоспалительные медиаторы, предотвращать нейродегенеративные расстройства и связанную со старением потерю костной массы, оказывают благоприятное влияние на состояние сердечно-сосудистой системы человека. Самым распространенным источником антоцианов является темноокрашенное растительное сырье. Наибольшее количество антоцианов содержат плоды красного винограда, черноплодной рябины, черники, черной смородины, бузины, вишни, ежевики, малины и краснокочанной капусты. Плоды и ягоды, как сырье для промышленной переработки, используются для получения разнообразной продукции, в том числе различных типов вин, крепких напитков и соков, в процессе производства которых образуются вторичные сырьевые ресурсы. Выжимки, получаемые при производстве соков и винодельческой продукции из темноокрашенных плодов, богаты антоцианами и также могут служить ценным источником для получения красных пищевых красителей. Представлен обзор отечественных и зарубежных источников, содержащих сведения о современных методах экстракции красящих пигментов из антоциансодержащего растительного сырья и его отходов в пищевой промышленности. Отмечено, что производство натуральных красителей требует специального подхода, совершенствования технологий и производственных процессов. Поиск источников натуральных красителей, разработка новых технологий производства и совершенствование существующих являются актуальными направлениями исследований в этой области. The article provides analytical data on the current state of the market for natural food ingredients in Russia and abroad. The tendencies of an increase in consumer demand for organic goods and products made from natural ingredients, which are not only harmless, but also beneficial to human health, are noted. Today, there are practically no food products that do not contain colors. It is known that natural food colors are not only harmless in most cases, but also capable of increasing the nutritional and biological value of the clored product. Anthocyanins are one of the most common pigments in nature. They have antioxidant properties, a capillary-strengthening effect, the ability to stop pro-inflammatory mediators, prevent neurodegenerative disorders and bone loss associated with aging, and have a beneficial effect on the state of the human cardiovascular system. The most common source of anthocyanins is dark-colored plant materials. The largest number of anthocyanins is contained in the fruits of red grapes, chokeberry, blueberries, black currants, elderberries, cherries, blackberries, raspberries and red cabbage. Fruits and berries, as raw materials for industrial processing, are used to obtain a variety of products, including various types of wines, spirits and juices, in the production process of which secondary raw materials are formed. The pomace obtained in the production of juices and wine products from dark-colored fruits is rich in anthocyanins and can also serve as a valuable source for obtaining red food colors. A review of domestic and foreign sources containing information on modern methods of extraction of coloring pigments from anthocyanin-containing plant raw materials and its waste in the food industry is presented. It is noted that the production of natural colors requires a special approach, improvement of technologies and production processes. The search for sources of natural colors, the development of new production technologies and the improvement of existing ones are relevant areas of research in this area.

Fruit and berry raw materials is a promising source of food ingredients for flour confectionery.

2020 ◽  
Vol 29 (11) ◽  
pp. 45-49
Author(s):  
L.N. Fedyanina ◽  
◽  
E.S. Smertina ◽  
V.A. Lyakh ◽  
A.E. Elizarova ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Scientific Literature ◽  
Consumer Demand ◽  
Raw Materials ◽  
Plant Materials ◽  
Food Ingredients ◽  
Promising Source

The article considers the problem of improving the range of confectionery from the standpoint of use plant materials of satisfaction by consumer demand in dieteticpreventive foods. The analysis of domestic and foreign scientific literature on promising directions of improving the range of dietetic-preventive confectionery is given. It is noted that in the recipes for flour confectionery introduced from non-traditional raw materials containing dietary fiber.

scholarly journals Formula and Technology Development for Obtaining Biologically Active Natural Food Additives

2019 ◽  
Vol 48 (3) ◽  
pp. 105-114 ◽  
Author(s):  
Станислав Смирнов ◽  
Stanislav Smirnov ◽  
Олия Фазуллина ◽  
Oliya Fazullina
Keyword(s):  
Dietary Supplements ◽  
Raw Materials ◽  
Import Substitution ◽  
Food Additives ◽  
Experimental Studies ◽  
Scientific Data ◽  
Biologically Active ◽  
Natural Food ◽  
Plant Materials ◽  
Natural Components

The research featured the development of formulae and technologies for the production of biologically active additives (BAA) for functional foods with potential adaptogenic, antioxidant, and hepatoprotective properties. Shilajit, a natural mineral-organic substrate, and various plant materials were used as sources of natural biologically active substances (BAS). The relevance of the study comes from the need for more efficient use of natural biologically active compounds, as well as from the need to expand the range of domestic dietary supplements with natural ingredients, which resulted from the current import substitution. Scientific data and experimental studies made it possible to choose advantageous raw materials with BAS and to assess their safety and potential properties. An experiment determined the content of BAS in the raw materials and in the control samples. A compatibility test wasconducted by mixing. As a result, five formulae with various combinations of natural components in the composition were scientifically substantiated. The authors defined the physicochemical and technological properties of the mixtures of dry extracts that determined the choice of technology and the quality of the finished product. The present paper also describes technology of obtaining encapsulated dietary supplements based on dry extracts of medicinal plants and shilajit. The advantage of the technology lies in the use of natural components and special processing methods of BAS preservation. The research included the method of water-activated granulation while 20% ethyl was used as a wetting agent. To obtain the granulate, lactose (Russia) and AEROSIL® 200 Pharma (Evonik Industries, Germany) were used as additive agents. As a result, capsules with a dosage of 700 mg were developed. The BAA can be produced on food and pharmaceutical plants.

scholarly journals Emulsifying and Antioxidant Properties of a Shrimp (Pandalus borealis) Hydrolysate Conjugated With Xylose or Dextran Through the Maillard Reaction by Dry-Heating in Mild Conditions

2014 ◽  
Vol 3 (3) ◽  
pp. 144 ◽  
Author(s):  
Nicolas Decourcelle ◽  
Claire Sabourin ◽  
Thierry Aubry ◽  
Fabienne Guerard
Keyword(s):  
Maillard Reaction ◽  
Antioxidant Properties ◽  
Reducing Power ◽  
Sodium Caseinate ◽  
Natural Food ◽  
Food Ingredients ◽  
Mild Conditions ◽  
Dry Conditions ◽  
Dry Heating ◽  
Ageing Period

<p>Maillard Reaction (MR) was performed in ‘dry’ conditions at 50 °C for 48 h between native shrimp hydrolysate (HN) and xylose or dextran. Resulting emulsifying and antioxidant properties were assessed. HN was compared with a native sodium caseinate (CN) and its glycoconjugates, obtained in the same conditions. Compared to dextran, xylose resulted in significant browning after MR with HN or CN, but HN-xylose conjugates showed the most functional modifications. Increasing xylose/HN ratios led to significant molecular rearrangements in the peptide populations and intermediate aromatic compounds of the MR detected at 220 and 294 nm, respectively. Consequently, HN-xylose conjugates had higher reducing power than HN. Conversely, at 0.5% (w/w), a sharp increase in consistency index and apparent viscosity of emulsions after a 4-h ageing period was obtained with the lowest xylose/HN ratio. These results confirm that MR is a promising process for the production of new natural food ingredients from marine-derived protein sources.</p>

scholarly journals Practical Aspects of Obtaining and Applying Plant Antioxidant Complexes Based on Medicinal Herb Raw Materials

Food Industry ◽  
2020 ◽  
Vol 5 (4) ◽  
pp. 52-59
Author(s):  
Ekaterina Pastushkova ◽  
Natalia Leiberova ◽  
Dmitry Karh
Keyword(s):  
Quality Indicators ◽  
Raw Materials ◽  
Antioxidant Properties ◽  
Control Sample ◽  
Medicinal Herb ◽  
Model Quality ◽  
Food Ingredients ◽  
Positive Effect ◽  
Functional Purpose ◽  
Selection Of

The article concerns the development of an antioxidant complex (AOC) based on medicinal herb raw materials (MHRM) obtained using mathematical modeling methods, considering the specifics of their functional purpose, and the study of its influence on the quality indicators of tea beverage concentrate (TBC). The research includes results of evaluating the developed AOC model quality, indicating high flavor characteristics and antioxidant properties. The authors developed 4 models of tea beverage concentrate using a computer program for the selection of food ingredients of an antioxidant orientation with regard to the organoleptic compatibility and antioxidant orientation. The article presents the production technology of TBC prototypes briefly. The researchers analyzed a control sample of a tea drink made according to a traditional recipe and developed models of tea beverage concentrates with the addition of an antioxidant complex. They revealed that the AOC introduction in the TBC: a) had a positive effect on organoleptic quality indicators due to a soft, harmonious taste with a pronounced tone of MHRM in taste and aroma; b) increased the amount of tanning substances, namely tannins by 28.0–85.0 %, flavonoids by an average of 24.8 %; c) antioxidant activity increased in 1.5–2 times.

scholarly journals Biodegradable Binary and Ternary Complexes from Renewable Raw Materials

Polymers ◽  
2021 ◽  
Vol 13 (17) ◽  
pp. 2925
Author(s):  
Agnieszka Folentarska ◽  
Jakub Łagiewka ◽  
Magdalena Krystyjan ◽  
Wojciech Ciesielski
Keyword(s):  
Intermolecular Interactions ◽  
Raw Materials ◽  
Ternary Complexes ◽  
Natural Food ◽  
Ternary Blends ◽  
Food Ingredients ◽  
Renewable Raw Materials ◽  
Binary And Ternary Complexes ◽  
Food Industries ◽  
Food Polymers

The aim of this paper is to investigate the interactions between polysaccharides with different electrical charges (anionic and neutral starches) and proteins and fats in food ingredients. Another objective is to understand the mechanisms of these systems and the interdependence between their properties and intermolecular interactions. At present, there are not many studies on ternary blends composed of natural food polymers: polysaccharides of different electrical charge (anionic and neutral starches), proteins and lipids. Additionally, there are no reports concerning what type of interactions between polysaccharide, proteins and lipids exist simultaneously when the components are mixed in different orders. This paper intends to fill this gap. It also presents the application of natural biopolymers in the food and non-food industries.

scholarly journals Development of a method for producing a healthy drink based on fermented beet juice

2021 ◽  
Vol 5 (3(61)) ◽  
pp. 33-35
Author(s):  
Natalia Stetsenko ◽  
Iryna Goyko
Keyword(s):  
Raw Materials ◽  
Sugar Content ◽  
Antioxidant Properties ◽  
Biologically Active ◽  
Raw Material ◽  
Root Extract ◽  
Ginger Extract ◽  
Plant Materials ◽  
Analysis And Synthesis ◽  
Health Products

The object of research is a method of producing a fermented drink from natural raw materials, the consumption of which will provide the human body with probiotics, prebiotics, vitamins and antioxidants. The work used general scientific research methods, in particular, analysis and synthesis, as well as physicochemical methods for determining the composition and properties of raw materials and the finished product. Beetroot and its juice are insufficiently used in the food and processing industries, therefore this particular type of raw material has great reserves and prospects for creating health products. The work is aimed at improving the method of obtaining fermented beet juice enriched with ginger extract. For the production of the drink, the root crops of the Cylindra variety were chosen, which had a high content of dry substances and sugars, and were also characterized by a better storage capacity with minimal losses of biologically active substances. It has been established that when obtaining juice, it is advisable to process crushed pectolytic beets with the enzyme preparation Fructocyme MA-X-Press (manufacturer Russia). This makes it possible to increase the juice yield by 14.9 %, the amount of dry matter by 2.1 % and the sugar content by 1.7 %. To ferment the juice used bacterial preparations of lacto- and bifidobacteria in the amount of 5 % by weight of raw materials. The fermentation was carried out at a temperature of 37 °C for 24 hours. It was found that when using the preparation of B. longum bifidobacteria, which have good stability in an acidic medium, a higher fermentation rate is achieved. To enrich the drink with substances with antioxidant properties, ginger root extract was used. The health-improving effect of the fermented drink is due to the use of exclusively natural plant materials and the use of probiotic cultures of microorganisms in the technological process, which improve the functioning of the gastrointestinal tract and are factors that stimulate the immune system.

scholarly journals Some Common Medicinal Plants with Antidiabetic Activity, Known and Available in Europe (A Mini-Review)

2022 ◽  
Vol 15 (1) ◽  
pp. 65
Author(s):  
Monika Przeor
Keyword(s):  
Raw Materials ◽  
Antioxidant Properties ◽  
Zingiber Officinale ◽  
Biologically Active ◽  
In Vivo Studies ◽  
Antidiabetic Activity ◽  
Plant Materials ◽  
Trigonella Foenum Graecum L

Diabetes is a metabolic disease that affected 9.3% of adults worldwide in 2019. Its co-occurrence is suspected to increase mortality from COVID-19. The treatment of diabetes is mainly based on the long-term use of pharmacological agents, often expensive and causing unpleasant side effects. There is an alarming increase in the number of pharmaceuticals taken in Europe. The aim of this paper is to concisely collect information concerning the few antidiabetic or hypoglycaemic raw plant materials that are present in the consciousness of Europeans and relatively easily accessible to them on the market and sometimes even grown on European plantations. The following raw materials are discussed in this mini-review: Morus alba L., Cinnamomum zeylanicum J.Presl, Trigonella foenum-graecum L., Phaseolus vulgaris L., Zingiber officinale Rosc., and Panax ginseng C.A.Meyer in terms of scientifically tested antidiabetic activity and the presence of characteristic biologically active compounds and their specific properties, including antioxidant properties. The characteristics of these raw materials are based on in vitro as well as in vivo studies: on animals and in clinical studies. In addition, for each plant, the possibility to use certain morphological elements in the light of EFSA legislation is given.

scholarly journals Scientific studies of halal food additives for consumption and good for health

2020 ◽  
Vol 3 (2) ◽  
pp. 95
Author(s):  
Fermanto Fermanto ◽  
Muhammad Athoillah Sholahuddin
Keyword(s):  
Raw Materials ◽  
Food Additives ◽  
World Health ◽  
Natural Food ◽  
Food Ingredients ◽  
Halal Food ◽  
Good For ◽  
Health Organization ◽  
Agricultural Organization

Food additives or food additives is one of the ingredients that are commonly used by humans to improve the taste, texture, appearance and color of food. Food additives are often used. The use of food additives or food additives aims to improve the quality of the final product and increase the shelf life of food ingredients. Food additives can be synthetic or derived from plants or animals, and they have been grouped by the World Health Organization and the Food and Agricultural Organization into three broad categories (flavor enhancers, enzymes and others), based on their function. However, at present the majority of people use food additives to the food excessively, thus creating a risk to health. Limit consuming food additives need to be considered when using it to be safe and not cause health problems. In addition, the majority of the food additive industry uses raw materials for food additives in the form of synthetic or artificial products so that if consumed in excess is harmful to health. One solution to reduce the consumption of synthetic food additives is to use natural food additives or natural food additives which when used are considered safe for consumption and certainly good for health

scholarly journals Antioxidant and other health promoting properties of herbs

2018 ◽  
Vol 116 (3) ◽  
pp. 23-33
Author(s):  
Małgorzata Dula ◽  
Jan Matras ◽  
Eugeniusz R. Grela ◽  
Ignacy Niedziółka
Keyword(s):  
Free Radicals ◽  
Fruits And Vegetables ◽  
Antioxidant Properties ◽  
The Body ◽  
Antioxidant Potential ◽  
Natural Food ◽  
Oxidation Reactions ◽  
Food Ingredients ◽  
Health Promoting ◽  
The One

Many component contained in the plants we usually eat are characterized by antioxidant properties, for example polyphenols effectively neutralize free radicals and other reactive oxygen species. The antioxidant potential of some herbal plants is many times higher than that of fruits and vegetables and therefore there has been a growing interest in the active substances contained therein. An improper diet, such as the one rich in lipids, adversely affects the level of free radicals in the body; so it is very important to choose to eat foods with a high antioxidant potential. The oxidation reactions that occur in food products have a detrimental impact on their nutritional value and sensory properties, such as taste, smell, color and texture. Antioxidants added to food can effectively counteract those changes, therefore there are sought natural food ingredients with antioxidant properties to replace synthetic antioxidants, such as BHA, BHT, which are often used in food. Some herbal spices have an anti-inflammatory and antibacterial effect. Moreover, they can stimulate appetite, increase the secretion of digestive juices and improve the absorption of nutrients. A diet enriched with suitable herbs or preparations obtained from them, mainly owing to the antioxidants contained therein, improves the functioning of the organism and prevents the development of certain diseases, such as cancer or atherosclerosis of blood vessels.

scholarly journals ENZYMATIC MODIFICATION OF WHEAT RICE

2020 ◽  
Vol 14 (1) ◽  
Author(s):  
M. Buzhylov ◽  
L. Kaprelyants ◽  
L. Pozhitkova ◽  
A. Kishenya ◽  
A. Soboleva
Keyword(s):  
Wheat Bran ◽  
Proteolytic Enzymes ◽  
Raw Materials ◽  
Antioxidant Properties ◽  
Physiological Effect ◽  
The Body ◽  
Raw Material ◽  
Food Ingredients ◽  
Technical Problems ◽  
Negative Effect

The article presents conceptual approaches to solving technological and technical problems in the creation of functional foods. General approaches are proposed to change existing technologies to improve the efficiency of integrated raw material processing and to increase the production of high-quality foods and food ingredients with antioxidant properties. Cereal crops are the richest source of functional ingredients and a major component of human nutrition. It is proved that most of the nutrients are in the products of its processing. For the first time, polyphenols from cereal raw materials were obtained by biotechnological means. The feasibility of pretreatment of raw materials with amylolytic and proteolytic enzymes for purification and cleavage of polysaccharide matrix has been established. Based on the regularities of enzymatic hydrolysis of polysaccharides, we used the processing of wheat bran with multifunctional drug Viscozyme L with hemicellulase, cellulase, pectinesterase and feruloesterase activities, which resulted in a high effect of degradation of certain covalent cells, ferulic acid from 40.99 to 2507.9 mcg / g. It is determined that this method of obtaining the target components allows to preserve their native structure, especially the supramolecular structure, which determines their physiological effect. The influence of plant polyphenols on the cultivation of probiotic microorganisms is characterized. the comparative characterization of the prebiotic properties of the polyphenols obtained from wheat bran and the concentrate of the polyphenols from the grape buds "ENOANT" are substantiated. The possibility of increasing the proportion of free polyphenols by fermentation of wheat bran is shown. It is established that the extract of polyphenols from wheat bran can be used for its purpose as an effective antioxidant, which does not have a negative effect on the state of the basic physiological systems of the body.

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