Carotenoids as Natural Colorful Additives for the Food Industry

The application of natural colorants is increasing in the food industry because they are considered safer and healthier than some synthetic pigments. Natural colorants can improve the organoleptic properties of foodstuffs, provide additional benefits such as enhance their nutritional value and/or extend shelf-life. Plants, fungi, bacteria or algae naturally produce different natural colorants, including carotenoids. These compounds are classified into two main groups: pure hydrocarbon carotenes (α- and β-carotenes, lycopene) and oxygenated derivatives of xanthophylls (lutein, zeaxanthin, astaxanthin, fucoxanthin, cryptoxanthin, etc.). Carotenoids have been related with beneficial properties like antioxidant, antidiabetic, antitumor or antimicrobial, so they are a natural and healthy alternative to the use of synthetic colorants. Thus, it is critical to optimize their extraction, by utilizing novel and green techniques, and their stability through encapsulation processes. This chapter aims to review natural sources of carotenoids, strategies to efficiently extract and produce them and their potential application as food colorants.

Effects of different extraction methods on the extraction yield, degradation of bixin and formation of harmful volatile compounds in the extracts from annatto seeds

Annatto is one of the most common natural colorants used in the food industry. However, the degradation of bixin (principle colour component) during the manufacturing and storage of annatto leads to the formation of undesirable volatile compounds which are harmful to human health. The aim of this study was to reduce the amount of undesirable volatile compounds while remain a sufficient extraction yield of bixin in annatto extracts. Bixin from annatto seeds was extracted using soybean oil at 120°C, sodium hydroxide solution at 50°C and acetone with a Soxhlet extractor. The extraction yield and the degradation of bixin in annatto extracts during the extraction processes were investigated and the formation of harmful volatile compounds including toluene and m-xylene in the extracts was analysed using a gas chromatography (GC) system equipped with a flame ionization detector (FID). The extraction with acetone resulted in the highest bixin yield, followed by extraction with sodium hydroxide. Bixin extraction yield of the extraction with soybean oil was the lowest and decreased gradually after 40 mins of the extraction. Losses of bixin by the extractions with acetone and sodium hydroxide were low while the extraction with soybean oil caused significant degradation of bixin. All three methods produced negligible amounts of toluene. However, the concentration of m-xylene in the acetone extracts was very high and remained unchanged during the extraction while sodium hydroxide extract contained a low level of this compound. Thus, the extraction method using sodium hydroxide solution is recommended for recovering pigment from annatto seeds to minimize the risk of harmful volatile compounds in annatto products.

Discovery, Development, and Design of Anthocyanins-Inspired Anticancer Agents-A Comprehensive Review

: Mother Nature is an indispensable source of bioactive natural products. Bioactive secondary metabolites have played a crucial role in the drug development and discovery process; mainly anticancer and antibiotic molecules are extensively enriched with molecules of natural origin. Anthocyanins are water-soluble secondary metabolites found in most species in the plant domain especially flowers, fruits, and tubers. These natural vacuolar pigments belong to the chemical class of phenolic moieties which are responsible for the shiny orange, red, blue, pink, and violet colors in the fruits, flowers, and vegetables. Chemically, anthocyanins comprise a core structure in the form of flavylium cation or 2-phenylbenzopyrylium and these natural colorants are polyhydroxy and polymethoxy analouges of this flavylium cation and can have sugar moieties or acylated groups linked at different positions. Currently, these molecules have raised a growing interest because of their wide range of colors, innocuous, beneficial health effects, and commercial application of these compounds in functional foods, nutraceuticals, pharmaceutical and cosmetic industries. However, interest in anthocyanin derivatives has noticeably enhanced in recent years due to their higher stability, improved bioavailability in biological matrices, and better use in food matrices and cosmetic products. Due to the enormous potential of natural anthocyanins and their derivatives this review tries to cover syntheses of anthocyanins and their analogues, chemical derivatization of anthocyanins, and anticancer activities such as breast, colorectal, leukemia, lung, prostate, and skin cancer of anthocyanins efficiently.

Metabolomics integrated with transcriptomics reveals the distribution of iridoid and crocin metabolic flux in Gardenia jasminoides Ellis

Gardenia jasminoides Ellis (G. jasminoides) fruits are used as a resource for obtaining natural colorants and in traditional Chinese herbal medicine. However, G. jasminoides presents a relatively long flowering period and different ripening periods, so there are significant differences in the accumulation of metabolites in fruits of different colors. In addition, the complete metabolic pathways of iridoidsand crocins, which are used as medicinal composition of G. jasminoides, are poorly understood at present. In this research, we comprehensively compared the transcriptome and metabolites profiles of the developmental stages and locations of iridoid and crocin biosynthesis. A large number of differentially expressed genes (DEGs) and differentially accumulated metabolites (DAMs) were detected in four groups of samples, and clear variation in the pattern of metabolite abundance and gene expression were observed among different fruit colors and parts. Geniposide and gardenoside mainly accumulated in the sarcocarp of green fruit (GFS) and the sarcocarp of red fruit (FS), respectively. Crocin mainly accumulated in the peel and sarcocarp of red fruits. In the iridoid pathway, we hypothesized that there was a transport mechanism from the sarcocarp to the peel of G. jasminoides because of the inconsistent expression of G8O, 10-HGO and IS associated with differences in fruit ripening. UGTs play an important role in the biosynthesis of the active components of G. jasminoides. Combined transcriptome and metabonomics analysis showed a negative correlation between the biosynthesis of geniposide and crocin. The redirection of the metabolic flux and the regulation of key enzymes may be the main reasons for the changes in the biosynthesis of iridoid and crocin in G. jasminoides fruit. Our study expended valuable information for functional genomic library and provided new insights for metabolic engineering of secondary metabolite in G. Jasminoides.

Influence of Drying Type of Selected Fermented Vegetables Pomace on the Natural Colorants and Concentration of Lactic Acid Bacteria

Nowadays, foods with probiotic bacteria are valuable and desired, because of their influence on human gut and health. Currently, in the era of zero waste, the food industry is interested in managing its waste. Therefore, the aim of the study was to determine the influence of drying process on the physicochemical properties of fermented vegetable pomace. The work included examining the influence of the lactic acid bacteria (Levilactobacillus brevis, Lactiplantibacillus plantarum, Limosilactobacillus fermentum and its mixture in the ratio 1:1:1) used for vegetable fermentation (beetroot, red pepper, carrot), obtaining pomace from fermented vegetables, and then selection of drying technique using the following methods: convection drying (CD) or freeze-drying (FD) on the physical and chemical properties of pomace. In the obtained pomace and its dried form, dry substance, water activity, color, and active substances such as betalains and carotenoids by spectrophotometric method and also bacteria concentration were evaluated. After fermentation of pomace from the same vegetable, a similar concentration of lactic acid bacteria was found as well as dry substances, color and colorants. Results of physico-chemical properties were related to the used vegetable type. After drying of pomace, it could be seen a high decrease in bacteria and colorant concentration (betalains, carotenoids) independently from drying and vegetable type as well as used starter cultures. The smallest change was observed for spontaneously fermented vegetables compared to those in which the starter culture was used.

Safety Evaluation of Fungal Pigments for Food Applications

Pigments play a major role in many industries. Natural colors are usually much safer when compared to synthetic colors and may even possess some medicinal benefits. Synthetic colors are economical and can easily be produced compared to natural colors. In addition, raw plant materials for natural colors are limited and season dependent. Microorganisms provide an alternative source for natural colors and, among them, fungi provide a wide range of natural colorants that could easily be produced cheaply and with high yield. Along with pigment, some microbial strains are also capable of producing a number of mycotoxins. The commercial use of microbial pigments relies on the safety of colorants. This review provides a toxicity evaluation of pigments from fungal origins for food application.

Defining Color Change in Pitaya: A Close Look at Betacyanin Synthesis Genes in Stenocereus queretaroensis

Betalains are tyrosine-derived plant pigments present in several species of the Caryophyllales order. Betalains are classified in red betacyanins and yellow betaxanthins and are implicated in plant stress tolerance and visual attraction for pollinators. The compounds are used as natural colorants in many industries. Today, there is little information on betalain biosynthesis with several key enzymes that remain unknown on plants of the Caryophyllales order. Omic tools have proven to be very useful in gaining insights into various molecular mechanisms. In this study, we used suspension cells from fruits of the cactus Stenocereus queretaroensis. Two growing conditions were used to perform RNA-seq and differential expression analysis to help identify betalain biosynthesis-related genes. We found 98 differential expressed genes related to aromatic amino acids and betalain biosynthesis pathways. Interestingly, we found that only one gene of the betalain synthesis pathway was differentially expressed. The rest of the genes belong to the aromatic amino acid pathway, including hydroxy phenylpyruvate-related genes, suggesting the possibility of an alternative biosynthetic pathway similar to that observed in legumes.

Development of Molecular Markers for Predicting Radish (Raphanus sativus) Flesh Color Based on Polymorphisms in the RsTT8 Gene

Red radish (Raphanus sativus L.) cultivars are a rich source of health-promoting anthocyanins and are considered a potential source of natural colorants used in the cosmetic industry. However, the development of red radish cultivars via conventional breeding is very difficult, given the unusual inheritance of the anthocyanin accumulation trait in radishes. Therefore, molecular markers linked with radish color are needed to facilitate radish breeding. Here, we characterized the RsTT8 gene isolated from four radish genotypes with different skin and flesh colors. Sequence analysis of RsTT8 revealed a large number of polymorphisms, including insertion/deletions (InDels), single nucleotide polymorphisms (SNPs), and simple sequence repeats (SSRs), between the red-fleshed and white-fleshed radish cultivars. To develop molecular markers on the basis of these polymorphisms for discriminating between radish genotypes with different colored flesh tissues, we designed four primer sets specific to the RsTT8 promoter, InDel, SSR, and WD40/acidic domain (WD/AD), and tested these primers on a diverse collection of radish lines. Except for the SSR-specific primer set, all primer sets successfully discriminated between red-fleshed and white-fleshed radish lines. Thus, we developed three molecular markers that can be efficiently used for breeding red-fleshed radish cultivars.

Alglerden Elde Edilen ve Gıdalarda Doğal Renklendirici Olarak Kullanılan Pigmentler ve Fonksiyonel Özellikleri

Colour is one of the major features that fascinate the customers and makes the foods more allurement. Due to changes of customer demands and countries’ legislations, usage of synthetic colorants is being decreased every day and food industry tends to use natural colorant. Algae have recently gained importance owing to a sustainable natural source of colorant. Algae can rapidly increase their biomass compared to plants thus they produce more pigments. This review covers the subjects about the functional properties and usage areas of natural colorants obtained from algae; phycocyanin, phycoerythrin, astaxanthin, canthaxanthin, β-carotene, lutein, fucoxanthin.