Plant-based pigments: Challenges and future perspective for natural food colourants
DOI:
https://doi.org/10.24191/mjcet.v3i1.10939Keywords:
Natural pigment, Betacyanins, Anthocyanins, Carotenoids, AuronidinsAbstract
Many synthetic food colourants have been developed to improve food products quality due to increasing demands. However, synthetic additives have been associated with numerous side effects and toxicity, allergic reactions, behavioural, and neurocognitive effects. Hence, consumer demands and their preferences for food colourants from natural origins have increased tremendously over the decades. With the growing interests for naturally derived and plant-based food ingredients to replace synthetic additives, many studies were done to provide safer and more effective food colourants. Among the highly explored plant-based pigments are anthocyanins, betacyanins, and carotenoids. Recently, there is also discovery on the newly found auronidins as potential pigment for future food application. This paper highlights on the features of plant-based pigments and its challenges, opportunities, and the way forward in food industry. Continuous research in this area is important for the development of more stable and intense pigments. Recent findings could be one of the ways to increase the stability of plant-based pigments to be applied in food industry.
References
A. Mohd Marsin, Y.M. Mohd Jusoh, D.N. Abang Zaidel, Z. Hashim, A.H. Mohd Yusof, I.I. Muhamad, (2020). Microwave-assisted Encapsulation of Blue Pea Flower (Clitoria ternatea) Colourant: Maltodextrin Concentration,
Power, and Time, Chemical Engineering Transactions. 78, 199–204. https://doi.org/10.3303/CET2078034
A. Parra-Campos & L. E. Ordóñez-Santos, (2019). Natural Pigment Extraction Optimization from Coffee Exocarp and Its Use as A Natural Dye in French Meringue. Food Chemistry, 285, 59–66. https://doi.org/10.1016/j.foodchem.2019.01.158
A. S. Fernandes, F. C. Petry, A. Z. Mercadante, E. Jacob-Lopes and L. Q. Zepka, (2020). HPLC-PDA-MS/MS as a Strategy to Characterize and Quantify Natural Pigments from Microalgae. Current Research in Food Science 3, 100–112. https://doi.org/10.1016/j.crfs.2020.03.009
B. R. Albuquerque, José Pinela, Lillian Barros, M. Beatriz P.P. Oliveira, Isabel C.F.R.Ferreira, (2020). Anthocyanin-rich Extract of Jabuticaba Epicarp as A Natural Colorant: Optimization of Heat- And Ultrasound-Assisted Extractions and Application in A Bakery Product. Food Chemistry, 316, 126364. https://doi.org/10.1016/j.foodchem.2020.126364
D. A. Herrman, J. F. Brantsen, S. Ravisankara, K.-M. Lee, J. M. Awika (2020). Stability of 3-deoxyanthocyanin Pigment Structure Relative to Anthocyanins from Grains Under Microwave Assisted Extraction. Food Chemistry 333, 127494. https://doi.org/10.1016/j.foodchem.2020.127494
D. Amaya-Cruz, Iza F. Peréz-Ramírez, Jara Pérez-Jiménez, Gerardo M. Nava, Rosalía Reynoso-Camacho (2019). Comparison of the Bioactive Potential of Roselle (Hibiscus sabdariffa L.) Calyx and Its By-Product: Phenolic Characterization by UPLC-QTOF MSE and Their Anti-Obesity Effect in Vivo. Food Research International, 126, 108589. https://doi.org/10.1016/j.foodres.2019.108589
D. B. Rodriguez-Amaya, (2016). Natural Food Pigments and Colorants. Current Opinion in Food Science, 7, 20–26. https://doi.org/10.1016/j.cofs.2015.08.004
D. Klisurova, I. Petrova, M. Ognyanov, Y. Georgiev, M. Kratchanova, P. Denev (2019). Co-pigmentation of Black Chokeberry (Aronia melanocarpa) Anthocyanins with Phenolic Co-Pigments and Herbal Extracts. Food Chemistry, 279, 162–170. https://doi.org/10.1016/j.foodchem.2018.11.125
F. C. Stintzing, A. Schieber, R. Carle, (2002). Betacyanins in Fruits from Red-Purple Pitaya, Hylocereus polyrhizus (Weber) Britton & Rose. Food Chemistry 77(1), 101-106. https://doi.org/10.1016/S0308-8146(01)00374-0
F. Delgado-Vargas, & O. Paredes-Lopez, (2003). Natural Colorants for Food and Nutraceutical Uses. Trends in Food Science & Technology 14, 438. https://doi.org/10.1016/S0924-2244(03)00076-1
F. Delgado-Vargas, A. R. Jiménez and O. Paredes-López, (2000). Natural Pigments: Carotenoids, Anthocyanins, and Betalains—Characteristics, Biosynthesis, Processing, and Stability. Critical Reviews in Food Science and Nutrition 40(3), 173–289. https://doi.org/10.1080/10408690091189257
F. Lao, H. Cheng, Q. Wang, X. Wang, X. Liao, Z. Xu, (2020). Enhanced Water Extraction with High-Pressure Carbon Dioxide on Purple Sweet Potato Pigments: Comparison to Traditional Aqueous and Ethanolic Extraction. Journal of CO2 Utilization 40, 101188. https://doi.org/10.1016/j.jcou.2020.101188
G. T. Sigurdson, R. J. Robbins, T. M. Collins, M. M. Giusti, (2017). Effects of Hydroxycinnamic Acids On Blue Color Expression of Cyanidin Derivatives and Their Metal Chelates. Food Chemistry, 234, 131–138. https://doi.org/10.1016/j.foodchem.2017.04.127
H. Berland, Nick W. Albert, Anne Stavland, Monica Jordheim, Tony K. McGhie, Yanfei Zhoub, Huaibi Zhang, Simon C. Deroles, Kathy E. Schwinn, Brian R. Jordan, Kevin M. Davies, and Øyvind M. Andersen, (2019). Auronidins are a Previously Unreported Class of Flavonoid Pigments That Challenges When Anthocyanin Biosynthesis Evolved in Plants. Proceedings of the National Academy of Sciences of the United States of America 116 (40), 20232–20239. https://doi.org/10.1073/pnas.1912741116
I. Appelhagen, A.K. Wulff-Vester, M. Wendell, A.K. Hvoslef-Eide, J. Russell, A. Oertel, S. Martens, H.P. Mock, C. Martin, A. Matros, (2018). Colour Bio-Factories: Towards Scale-Up Production of Anthocyanins in Plant Cell Cultures. Metabolic Engineering 48, 218–232. https://doi.org/10.1016/j.ymben.2018.06.004
J. M. Obon,. R. M. Castellar, M. Alacid, & J. A. Fernandez-Lopez, (2009). Production of A Red-Purple Food Colorant from Opuntia Stricta Fruits by Spray Drying and Its Application In Food Model Systems. Journal of Food Engineering 90(4), 471–479. https://doi.org/10.1016/j.jfoodeng.2008.07.013
J. Romero-González, K.S. Ah-Hen, R. L. Mondaca, O. Muñoz-Fariña, (2020). Total Phenolics, Anthocyanin Profile and Antioxidant Activity of Maqui, Aristotelia chilensis (Mol.) Stuntz, Berries Extract in Freeze-Dried Polysaccharides Microcapsules. Food Chemistry, 313, 126115. https://doi.org/10.1016/j.foodchem.2019.126115
J. L. D. Antigo, A. P. Stafussa, R. C. Bergamasco, G. S. Madrona, (2020). Chia Seed Mucilage as A Potential Encapsulating Agent of A Natural Food Dye. Journal of Food Engineering 285: 110101. https://doi.org/10.1016/j.jfoodeng.2020.110101
K. K. Woo, F. H. Ngou, Ngo L.S., Soong W.K. and P.Y. Tang, (2011). Stability of Betalain Pigment from Red Dragon Fruit (Hylocereus polyrhizus). American Journal of Food Technology 6(2). https://doi.org/10.3923/ajft.2011.140.148
K. Keppler, H.-U. Humpf, (2005). Metabolism of Anthocyanins and Their Phenolic Degradation Products by The Intestinal Microflora. Bioorganic & Medicinal Chemistry 13(17), 5195–5205. https://doi.org/10.1016/j.bmc.2005.05.003
L. M. de Souza Mesquita, B. V. Neves, L. P. Pisani, V. V. de Rosso, (2020). Mayonnaise as A Model Food for Improving The Bioaccessibility of Carotenoids from Bactris gasipaes Fruits. LWT 122, 109022. https://doi.org/10.1016/j.lwt.2020.109022
L. Mojica, M. Berhow, E. G. de Mejia, (2017). Black bean Anthocyanin-Rich Extracts as Food Colorants: Physicochemical Stability and Antidiabetes Potential. Food Chemistry 229, 628–639. https://doi.org/10.1016/j.foodchem.2017.02.124
M. C. Otalora, J.G. Carriazo, L. Iturriaga, M.A. Nazareno, C. Osorio, (2015). Microencapsulation of Betalains Obtained from Cactus Fruit (Opuntia ficus-indica) by Spray Drying Using Cactus Cladode Mucilage and Maltodextrin as Encapsulating Agents. Food Chemistry 187, 174–181. https://doi.org/10.1016/j.foodchem.2015.04.090
M. Carocho, M. F. Barreiro, P. Morales, I. C. F. R. Ferreira, (2014). Adding Molecules to Food, Pros and Cons: A Review on Synthetic and Natural Food Additives. Comprehensive Reviews in Food Science and Food Safety 13(4), 377–399. https://doi.org/10.1111/1541-4337.12065
M. I. Khan & P. Giridhar, (2014). Enhanced chemical Stability, Chromatic Properties and Regeneration of Betalains in Rivina humilis L. Berry Juice. LWT - Food Science and Technology, 58(2), 649–657. https://doi.org/10.1016/j.lwt.2014.03.027
M. I. Khan, (2016). Stabilization of betalains: A review. Food Chemistry, 197, 1280–1285. M. Kopjar and V. Piližot,a (2009). Co-pigmentation Effect of Phenolic Compounds on Red Currant Juice Anthocyanins During Storage. Croat. J. Food Sci. Technol. 1(2), 16–20.
N. Martins, C. L. Roriz, P. Morales, L. Barros, I. C. F. R. Ferreira, (2016). Food Colourants: Challenges, Opportunities and Current Desires of Agro-Industries to Ensure Consumer Expectations and Regulatory Practices. Trends in Food Science & Technology 52, 1–15. https://doi.org/10.1016/j.tifs.2016.03.009
P. Amchova, H. Kotolova, J. Ruda-Kucerova, (2015). Health Safety Issues of Synthetic Food Colorants. Regulatory Toxicology and Pharmacology 73(3), 914–922. https://doi.org/10.1016/j.yrtph.2015.09.026
P. K. Mukherjee, N. Maity, N. K. Nema, B. K. Sarkar, (2011). Bioactive Compounds from Natural Resources Against Skin Aging. Phytomedicine 19, 64–73. https://doi.org/10.1016/j.phymed.2011.10.003
P. Rahimi, Saeed Abedimanesh, Seyed Alireza Mesbah-Namin & Alireza Ostadrahimi, (2018). Betalains, The Nature-Inspired Pigments, in Health and Diseases. Critical Reviews in Food Science and Nutrition 59(18), 2949–2978. http://doi.org/10.1080/10408398.2018.1479830
P. Trouillas, Juan C. Sancho-García, Victor De Freitas Johannes Gierschner, Michal Otyepka and Olivier Dangles, (2016). Stabilizing and Modulating Colour by Copigmentation: Insights from Theory and Experiment. Chemical Reviews, 116, 4937−4982.
R. Cortez, D. A. Luna-Vital, D. Margulis and E. G. de Mejia, (2017). Natural Pigments: Stabilization Methods of Anthocyanins for Food Applications. Comprehensive Reviews in Food Science and Food Safety 16, 180–198. https://doi.org/10.1111/1541-4337.12244
S. S. Kumar, A. S. Chauhan, P. Giridhar, (2020). Nano liposomal Encapsulation Mediated Enhancement of Betalain Stability: Characterisation, Storage Stability and Antioxidant Activity of Basella rubra L. fruits for Its Applications in Vegan Gummy Candies. Food chemistry 333, 127442. https://doi.org/10.1016/j.foodchem.2020.127442
T. Sawicki, N. Bączek, W. Wiczkowski, (2016). Betalain Profile, Content and Antioxidant Capacity of Red Beetroot Dependent on The Genotype and Root Part. Journal of Functional Food, 27, 249–261. https://doi.org/10.1016/j.jff.2016.09.004
T. Sen, Barrow CJ and Deshmukh SK (2019) Microbial Pigments in the Food Industry - Challenges and the Way Forward. Frontiers in Nutrition, 6, 7. https://doi.org/10.3389/fnut.2019.00007
Downloads
Published
How to Cite
Issue
Section
License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
