Smart Label with Color Indicator Made of Purple Sweet Potato (Ipomoea Batatas L.) on The Bottle Packaging of Pasteurized Milk

Smart label has made it possible to monitor and communicate information about the quality of packaged foods. Smart label is immobilized with natural dyes that are sensitive to changes in pH, namely anthocyanins. The product used in this research is pasteurized milk. The pH quality of milk will affect the storage temperature. The purpose of this study was to develop a prototype smart label of purple sweet potato’s anthocyanin extract and to determine the feasibility of a smart label on the packaging as an indicator of milk freshness. Purple sweet potato extract was obtained by the maceration method using 96% ethanol and aquadest, which was acidified with acetic acid. The anthocyanin extract had a pH value of 5.60 ± 0.015 and an anthocyanin value of 70,163 ± 0.889 mg/100 g. The smart label shows milk freshness indicated by the changes in color. While a purple color indicates fresh milk, a faded purple color indicates that the milk is fairly fresh, and a reddish-purple smart label indicates the milk is not fresh. At room temperature storage, stale milk at 12 hours has a pH value of 5.84 ± 0.022 and a total microbe of 5.81 log10 or 6.5 x 105. In cold storage, stale milk on day 6 has a pH value of 5.92 ± 0.017 and a total microbe of 6.08 log10 or 1.2 x 106. The results of the feasibility of smart labels on pH stability indicate color changes in both acidic and alkaline conditions, but more stability is evident in acidic conditions.

Xanthurenic Acid in the Shell Purple Patterns of Crassostrea gigas; First Evidence of an Ommochrome Metabolite in a Mollusk Shell

Ommochromes are one of the least studied groups of natural pigments, frequently confused with melanin and, so far, exclusively found in invertebrates such as cephalopods and butterflies. In this study focused on the purple color of the shells of a mollusk, Crassostrea gigas, the first evidence of a metabolite of ommochromes, xanthurenic acid (XA), was obtained by liquid chromatography combined with mass spectrometry (UPLC-MS). In addition to XA and various porphyrins previously identified, a second group of high molecular weight acid-soluble pigments (HMASP) has been identified with physicochemical and structural characteristics similar to those of ommochromes. In addition, fragmentation of HMASP by tandem mass spectrometry (MS/MS) has revealed a substructure common to XA and ommochromes of the ommatin type. Furthermore, the presence of melanins was excluded by the absence of characteristic by-products among the oxidation residues of HMASP. Altogether, these results show that the purple color of the shells of Crassostrea gigas is a complex association of porphyrins and ommochromes of potentially ommatin or ommin type.

The Expression of IbMYB1 Is Essential to Maintain the Purple Color of Leaf and Storage Root in Sweet Potato [Ipomoea batatas (L.) Lam]

IbMYB1 was one of the major anthocyanin biosynthesis regulatory genes that has been identified and utilized in purple-fleshed sweet potato breeding. At least three members of this gene, namely, IbMYB1-1, -2a, and -2b, have been reported. We found that IbMYB1-2a and -2b are not necessary for anthocyanin accumulation in a variety of cultivated species (hexaploid) with purple shoots or purplish rings/spots of flesh. Transcriptomic and quantitative reverse transcription PCR (RT-qPCR) analyses revealed that persistent and vigorous expression of IbMYB1 is essential to maintain the purple color of leaves and storage roots in this type of cultivated species, which did not contain IbMYB1-2 gene members. Compared with IbbHLH2, IbMYB1 is an early response gene of anthocyanin biosynthesis in sweet potato. It cannot exclude the possibility that other MYBs participate in this gene regulation networks. Twenty-two MYB-like genes were identified from 156 MYBs to be highly positively or negatively correlated with the anthocyanin content in leaves or flesh. Even so, the IbMYB1 was most coordinately expressed with anthocyanin biosynthesis genes. Differences in flanking and coding sequences confirm that IbMYB2s, the highest similarity genes of IbMYB1, are not the members of IbMYB1. This phenomenon indicates that there may be more members of IbMYB1 in sweet potato, and the genetic complementation of these members is involved in the regulation of anthocyanin biosynthesis. The 3′ flanking sequence of IbMYB1-1 is homologous to the retrotransposon sequence of TNT1-94. Transposon movement is involved in the formation of multiple members of IbMYB1. This study provides critical insights into the expression patterns of IbMYB1, which are involved in the regulation of anthocyanin biosynthesis in the leaf and storage root. Notably, our study also emphasized the presence of a multiple member of IbMYB1 for genetic improvement.

The Photosynthetic Characteristics of Different Purple Peppers

The yield of pepper with purple leaves (PF) is low, while the pepper with green leaves (GM) is not resistant to strong light and high temperature. In this study, we analyzed the photosynthesis characteristics and genetic stability of their hybrid progenies using PF(CS3) and GM(SJ11-3) as controls. Based on the decreased purple color and increased green color, the hybrid pepper was divided into five groups: Z1, Z2, Z3, Z4 and Z5. Results showed that as the purple color increased, the anthocyanin content in leaves increased. Simultaneously, we found that PF exhibited higher resistance to strong light and high temperature. Thus, the purple hybrid progenies with higher photosynthetic rate were recommended, as they showed higher yield and better resistance to strong light and high temperature.

Seleksi Generasi F2 untuk Mendapatkan Jagung dengan Kandungan Antosianin

Purple corn is one type of corn plant with high anthocyanin content, which is good for health. Hybridization activities can obtain purple corn with anthocyanin content and yield power of 9.85 tons/ha with selection. This study aims to select F2 generation corn strains that have a purple color. The genetic materials were planted without replicated design. The lines used are derived from the F2 seed results of a cross between purple corn of Marassempulu and white corn of Magetan. There were 120 plant samples. The results showed about 24 lines that had purple seeds in the F2 generation. The selection results with a selection intensity of 50% obtained 12 lines of corn which could be continued for the next generation, namely F2-PxU11-14, F2-PxU11-20, F2-PxU11-21, F2-PxU6-15, F2-PxU11-2, F2-PxU6-16, F2-PxU11-13, F2-PxU11-11, F2-PxU6-5, F2-PxU6-8, F2-PxU11-6, and F2-PxU11-16. Kata kunci: corn, free-based, hybridization, purple, selection

Transcriptomic Analysis of the Anthocyanin Biosynthetic Pathway Reveals the Molecular Mechanism Associated with Purple Color Formation in Dendrobium Nestor

Dendrobium nestor is a famous orchid species in the Orchidaceae family. There is a diversity of flower colorations in the Dendrobium species, but knowledge of the genes involved and molecular mechanism underlying the flower color formation in D. nestor is less studied. Therefore, we performed transcriptome profiling using Illumina sequencing to facilitate thorough studies of the purple color formation in petal samples collected at three developmental stages, namely—flower bud stage (F), half bloom stage (H), and full bloom stage (B) in D. nestor. In addition, we identified key genes and their biosynthetic pathways as well as the transcription factors (TFs) associated with purple flower color formation. We found that the phenylpropanoid–flavonoid–anthocyanin biosynthesis genes such as phenylalanine ammonia lyase, chalcone synthase, anthocyanidin synthase, and UDP-flavonoid glucosyl transferase, were largely up-regulated in the H and B samples as compared to the F samples. This upregulation might partly account for the accumulation of anthocyanins, which confer the purple coloration in these samples. We further identified several differentially expressed genes related to phytohormones such as auxin, ethylene, cytokinins, salicylic acid, brassinosteroid, and abscisic acid, as well as TFs such as MYB and bHLH, which might play important roles in color formation in D. nestor flower. Sturdy upregulation of anthocyanin biosynthetic structural genes might be a potential regulatory mechanism in purple color formation in D. nestor flowers. Several TFs were predicted to regulate the anthocyanin genes through a K-mean clustering analysis. Our study provides valuable resource for future studies to expand our understanding of flower color development mechanisms in D. nestor.

Purple-fleshed sweet potato genotypes as the ingredients for crisps and noodle making

The presence of anthocyanins in purple-fleshed sweet potato has been intensively promoted as functional foods regarding its high antioxidant activity and essential health benefits. Therefore, a number of attractive and nutritious food products needs to be developed in order to diversify the utilization and increase the consumption. As selected promising purple-flesh sweet potato genotypes have been available, their suitability prepared for different food products needs to be studied. About 12 genotypes of sweet potato with varied purple color intensity or deepness were processed into crispy chips (crisps) and noodles and evaluated their physical properties (yield, lightness, hardness) and sensorial attributes (color, aroma, texture, taste) using a Hedonic test with 20 panelists. The results showed that sweet potato genotypes with purple flesh in combination with yellow/orange or white color, namely MSU 06046-74, Antin 1, and MSU 06044-05 were suitable for crisps making, followed by those with medium purple color, such as Aya Murasaki, MIS 0612-73, MIS 0614-02, MIS 0601-22, and MSU 06014-51. Conversely, sweet potato with deep purple color, namely MSU 06028-71 and MSU 06046-48 were tailored for the ingredients of noodles. This information would be useful for releasing new purple sweet potato varieties in addition to their excellent agronomic traits.