Anthocyanin Color Research Articles

Exploration and Identification of Banana Plant Morphology on Pagai Island, Mentawai Regency

Pagai Island is recognized as one of the primary centers for banana cultivation in West Sumatra. To date, the banana resources on Pagai Island have not been adequately exploited, raising concerns regarding the potential loss of germplasm if these resources are not conserved and managed effectively. The management of genetic resources can be achieved through germplasm collection via exploration activities. This study aims to provide information on the distribution and diversity of bananas on Pagai Island, located in the Mentawai Islands Regency. The research was conducted from July to November 2024. Sampling was performed using purposive sampling methods, and morphological characterization was conducted utilizing the 1996 IPGRI descriptors. The distribution of bananas is illustrated through a distribution map generated from coordinate point data using the ArcGIS 10.8 application. In contrast, the morphological characterization data is represented as a dendrogram created with the Ntsys Ver 2.02 application. The exploration yielded 22 banana accessions. Morphological characterization focused on various traits, including pseudostem tapering, anthocyanin coloration of the pseudostem, crown compactness, growth habit of the plant, petiole attitude, wing presence at the base, midrib color on the lower side of the leaf blade, leaf blade base shape, Waxiness on the lower side of the leaf blade, glossiness on the upper side of the leaf blade, and peduncle curvature. The results indicated that among the 22 banana accessions, the similarity level ranged from 42% to 100%.

Maize hybrids’ genetic variability based on qualitative and quantitative traits

Genetic variability was a prerequisite to doing a plant breeding program. A broad genetic variability allows plant breeders to select a desired genotype. This research aims to assess the maize hybrid's genetic variability based on qualitative and quantitative traits. This research was conducted in the Bone district, south Sulawesi, from November 2022 to March 2023. Fifteen maize hybrids were arranged in a randomized complete block design with three replications. The variables observed are qualitative and quantitative traits. Principal component (PCA) and cluster analyses assessed the genetic variability. The result indicated that based on a loading factor greater than 0.70, the qualitative traits such as intensity of green color, anthocyanin coloration of brace roots, length of lateral branch, intensity anthocyanin coloration of silk, and degree of zigzag displayed high variability. quantitative like days to anthesis, days to silk, leaf length, 1000 seeds weight, yield, ear diameter, number of row seeds per ear, ear height, ear length, and number of seeds per row also exhibit high variability. Cluster analysis shows a broad genetic variability on qualitative and quantitative traits demonstrated by Euclidean levels 6.68-10.93 and 3.43-5.08, respectively, and generated the dendrogram that divides genotypes into four main clusters for qualitative and five for quantitative traits.

Inheritance of anthocyanin coloration of root skin in the native radish ‘Akka’ from Iwate Prefecture

Inheritance of anthocyanin coloration of root skin in the native radish ‘Akka’ from Iwate Prefecture

Effect of Various Carbohydrates in Aqueous Solutions on Color Stability and Degradation Kinetics of Selected Anthocyanins During Storage.

Anthocyanins are flavonoid substances of plant origin with potential antioxidant effects. Because of their intense colors, they are used as natural dyes in food. However, their stability in food matrices is limited. This study aimed to verify the effect of selected carbohydrates on the stability of anthocyanins (cyanidin-3-O-β-glucopyranoside, cyanidin-3-O-β-galactopyranoside, cyanidin-3-O-β-rutinoside and delphinidin-3-O-β-rutinoside) during the accelerated storage test, since carbohydrates help to preserve the typical color of anthocyanins, increase their shelf-life and availability in the organism, and reduce losses during processing. Moreover, the kinetic parameters of anthocyanin degradation (Ea, k, t1/2) were determined. Sucrose was found to have the greatest potential for retarding anthocyanin degradation during storage, whereas fructose exerted an accelerating effect. Glycosidation of anthocyanin aglycone had no significant effect in terms of their stability. Anthocyanin degradation was significantly positively correlated with the change in the a* parameter (redness), and subsequently, a significant positive correlation was observed in the determination of the kinetic parameters for anthocyanins and the a* parameter. The highest stability of anthocyanins was observed in the presence of sucrose and their degradation can be predicted by the value of the a* parameter, which would also be a very fast and non-destructive method for food processing companies.

Anthocyanins stabilization of Hibiscus sabdariffa extract with sepiolite: Analytical and reactive force fields approaches

Anthocyanins stabilization of Hibiscus sabdariffa extract with sepiolite: Analytical and reactive force fields approaches

Combined Transcriptome and Metabolome Analyses Provide New Insights into the Changes in the Flesh Color of Anthocyanins in Strawberry (Fragaria × ananassa (Weston) Duchesne ex Rozier).

Strawberries are bright in color, sweet and sour in taste, and rich in nutrients and flavonoid compounds such as anthocyanins and proanthocyanidins. The synthesis and accumulation of anthocyanins are the decisive factors that make strawberries appear bright red. From the perspective of plant breeding, a change in flesh color is an important goal. In this study, two strawberry plants with different flesh colors were selected, and transcriptome and metabolome analyses were performed during the color change period (S1) and ripening period (S2). RNA-seq revealed a total of 13,341 differentially expressed genes (DEGs) between and within materials, which were clustered into 5 clusters. A total of 695 metabolites were detected via metabolome analysis, and 243 differentially regulated metabolites (DRMs) were identified. The anthocyanin biosynthesis, starch and sucrose metabolism and glycolysis/gluconeogenesis pathways were determined to be important regulatory pathways for changes in strawberry flesh color through a joint analysis of RNA-seq data and the metabolome. The leucoanthocyanidin reductase (LAR) and chalcone synthase (CHS) gene is a key gene related to anthocyanins, cinnamic acid, and phenylalanine. In addition, through joint RNA-seq and metabolome analyses combined with weighted gene co-expression network analysis (WGCNA), we identified 9 candidate genes related to strawberry flesh color. Our research findings have laid the groundwork for a more comprehensive understanding of the molecular mechanisms governing the color transformation in strawberry flesh. Additionally, we have identified novel genetic resources that can be instrumental in advancing research related to strawberry color change.

Mathematical Modelling and Chemical Analysis to Characterise Anthocyanin Self-association Interactions Influencing Colour Expression and Stability in Young Red Wines

Anthocyanins are phenolic compounds that provide colour to young red wines following extraction from grape skins, and their reaction kinetics are not well understood as they exist within a complex pH-dependent multistate system. For commercial wineries to best control anthocyanin colour expression that is a major determinant for red wine quality, there is a critical need for behaviours of all pH-dependent monomeric and self-associated anthocyanins to be considered together. In response, the current study employed mathematical and experimental techniques to reveal kinetic and steady-state behaviours of all species of a model anthocyanin, malvidin-3-O-β-D-glucopyranoside (M3G), within three Shiraz red wines throughout fermentation. Investigator-developed models represented the following: (i) acid–base reactions that form red, purple, and blue anthocyanin monomers; (ii) hydration reactions that result in monomeric colour loss; and (iii.) physical self-association interactions that temporally stabilise anthocyanin colour. Simulations were validated experimentally using high-performance liquid chromatography with diode array detector (HPLC–DAD) and colourimetric analysis of wine samples. Moreover, a unique predictive modelling framework was developed that takes in measured values for anthocyanin concentration, pH, and temperature at the onset of fermentation, and output data describing corresponding wine colour expression and stability characteristics that would arise after fermentation has progressed. Results of the current study elucidate complex reaction kinetics occurring between anthocyanin species under dynamic red wine conditions and provide meaningful predictions for future wine colour and shelf-life characteristics. Outputs may be used to inform key winemaking decisions influencing red wine quality and to optimise the use of winery resources throughout the fermentation process.

A comparative study on germination of wheat grains with different anthocyanin pigmentation of the pericarp in natural or induced aging.

One of promising areas of wheat breeding is the creation of varieties with a high concentration of anthocyanins in the grain for the production of functional food products. Nonetheless, the question of how these compounds affect seed viability after long-term storage has remained unexplored. A comparative study on seed viability was conducted using a set of near-isogenic lines on the background of spring wheat variety Saratovskaya 29. These sister lines carry different combinations of recombinant DNA regions (on chromosomes 2A and 7D) containing dominant and recessive alleles at loci Pp3 and Pp-D1 (Pp: Purple pericarp), which determine the anthocyanin color of coleoptiles and of the pericarp. Seeds were germinated on two layers of water-moistened filter paper in a climatic chamber at a constant temperature of 20 °C on a 12-hour daylight cycle. During long-term natural storage of the seeds for up to 9 years in a dry ventilated room in Kraft bags at 20 ± 2 °C, the tested wheat samples experienced a loss of seed germination capacity of ~50 %; anthocyanins were found to not participate in the preservation of germination capacity. Nonetheless, anthocyanins contributed to the preservation of seed viability under unfavorable short-term conditions of a temperature rise to 48 °C at 100 % humidity. The accelerated aging test did not predict poor germination capacity after long-term seed storage. The results showed a neutral role of anthocyanins in the maintenance of seed germination capacity for 6-9 years under natural storage conditions at 20 ± 2 °C. A small statistically significant increase in grain germination capacity during natural aging was associated with the presence of a recombinant region containing the Pp-D1 gene on wheat chromosome 7D.

A double-layer film based on the strategy of tannic acid-anthocyanin co-pigmentation and tannic-crosslinked-gelatin/−reduced Ag nanoparticles for beef preservation and monitoring

A double-layer film was developed with tannic acid (TA) co-pigmented purple potato anthocyanin extract (PAE)-agar as the inner layer, and K-carrageenan-oregano essential oil Pickering emulsion (OPE)/silver nanoparticles (TA-AgNPs) as the outer layer. Molecular docking and FT-IR results elucidated that intermolecular hydrogen bond was the main interaction between components in the agar-carrageenan matrix, with TA and PAE contributing to intensified anthocyanin color through π-π stacking. The incorporation of OPE/TA-AgNPs enhanced the film's hydrophobicity (WCA>100°) and UV-vis barrier (close to 0% at 200-320nm, effectively impeding UVA, UVB, and UVC) properties and exhibited outstanding antioxidant (DPPH scavenging rate>88%) and antimicrobial activities. This film showed a significant color change in the pH range of 2-12 (from pink to yellow) and a considerable sensitivity to volatile amines within 2min. The films effectively alleviated beef spoilage (extending the shelf life of beef for 1d) and reflected the freshness of beef during storage. Additionally, the digital color information of the film was obtained by a smartphone combined with RGB values analysis to quantify the freshness of beef rapidly. Therefore, this study expands the application of food packaging films with freshness preservation and monitoring in the field of animal-derived food.

Decoding anthocyanin biosynthesis regulation in Asparagus officinalis peel coloration: Insights from integrated metabolomic and transcriptomic analyses

Asparagus is a key global vegetable crop with significant economic importance. Purple asparagus, rich in anthocyanins, stands out for its nutritional value. Despite its prominence, the molecular mechanisms driving purple peel coloration in asparagus remain unclear. This study focuses on three asparagus varieties with distinct peel colors to analyze anthocyanins in both the metabolome and transcriptome, unraveling the regulatory mechanisms. Our findings identify 30 anthocyanins, categorized into five major anthocyanin aglycones across diverse asparagus peel colors. Notably, among the 30 differentially expressed metabolites (DEMs), 18 anthocyanins displayed significantly up-regulated expression in the 'Purple Passion' variety. Key contributors include Cyanidin-3-O-rutinoside-5-O-glucoside and Cyanidin-3-O-sophoroside. Cyanidin-3-O-glucoside is most abundant in 'Purple Passion', while Petunidin-glucoside-galactoside is the least. Analysis of differentially expressed genes (DEGs) displayed 21 structural genes in anthocyanin synthesis, with F3H, DFR, ANS, and one of three UFGTs showing significantly higher expression in the 'Purple Passion' compared to 'Grande' and 'Erasmus'. Additionally, transcription factors (TFs), including 38 MYB, 33 bHLH, and 13 bZIP, also display differential expression in this variety. Validation through real-time qPCR supports the idea that increased expression of anthocyanin structural genes contribute to anthocyanin accumulation. Transient overexpression of AoMYB17 in tobacco further showed that it had the vital function of increasing anthocyanin content. This study sheds light on the mechanisms behind anthocyanin coloration in three distinct asparagus peels. Therefore, it lays the foundation for potential genetic enhancements, aiming to develop new purple-fleshed asparagus germplasms with heightened anthocyanin content.

КРАСНИКА (VACCINIUM PRAESTANS LAMB.): РАЗРАБОТКА МЕТОДИКИ ПРОВЕДЕНИЯ ИСПЫТАНИЙ НА ОТЛИЧИМОСТЬ, ОДНОРОДНОСТЬ И СТАБИЛЬНОСТЬ

The purpose of research is to study the morphological and phenological characteristics of hybrid forms of V. praestans and to develop a methodology for testing for distinctiveness, homogeneity and stability based on them. The results of studying the morphological and phenological characteristics of hybrid forms of red grass (Vaccinium praestans Lamb.) in the natural and climatic conditions of the European part of Russia (Moscow, Kostroma, Khabarovsk Regions) are presented. V. praestans is an endemic plant of the Russian Far East and has high medicinal, food and ornamental value. The experiments carried out on the introduction of V. praestans show the possibility of its successful cultivation in the conditions of the European part of Russia, including for industrial cultivation. We tested 2 hybrid forms obtained from specimens from natural habitats (Sakhalin, Khabarovsk Regions). The current year's shoots of V. praestans are long or medium in size and have a pronounced anthocyanin color; leaves are large and medium in size, with a low or medium length-to-width ratio, with an ovate or broadly ovate shape of the leaf blade, with a weak or medium expression of anthocyanin coloring, sparse or medium pubescence of the leaf edge; inflorescences are short or medium in length, with large or medium-sized flowers, pink or slightly pink in color; fruits are spherical berries, large or medium in size, glossy, fairly dense, red or dark red in color. Peculiarities of flowering and fruiting of V. praestans have been revealed. The periods of the beginning of flowering and the beginning of fruit ripening are early or middle. For the first time in Russia and in the world, based on an analysis of the morphological characteristics of shoots, leaves, flowers and fruits, a methodology for testing the distinctiveness, homogeneity and stability of hybrid forms and varieties of V. praestans has been developed.

The Influence of the Addition of Fruit and Vegetable Concentrates on the Stability of Anthocyanins in Juices from Colored Potatoes.

One of the factors precluding potato juice application in the food industry is its propensity for enzymatic browning. The addition of fruit and vegetable concentrates rich in organic acids can reduce unfavorable changes in the color of potato juices and influence the content of biologically active compounds. This study aimed to investigate the effect of the addition of natural fruit and vegetable concentrates to potato juices on their color and on the composition and contents of anthocyanin pigments isolated from them. The color, composition and amount of anthocyanins in potato juices and dyes were determined using HPLC-DAD and UHPLC MS/MS liquid chromatography. It was found that the juices without concentrate addition had, on average, 61% lower total polyphenol content and 63% lower anthocyanin content compared with the juices with added concentrates. The isolated pigments contained, on average, 30-40 times more anthocyanins compared with those isolated from the non-purified juices. Furthermore, the addition of concentrates enabled ca. 3-5 times more effective isolation of anthocyanins compared with the samples without these additives. Potato juices and dyes with the addition of concentrates showed a lighter color that did not change over time, compared with samples without concentrates.

PH-Dependent interactions between β-casein and blueberry anthocyanins based on typical thermal processing conditions: Stability, structural characterization, and binding mechanisms

pH-Dependent interactions between β-casein and blueberry anthocyanins based on typical thermal processing conditions: Stability, structural characterization, and binding mechanisms

Morphological Characterization and Diversity Analysis in Pea Germplasm

An experiment was conducted to identify the diverse morphological breeding lines. A total of Fifty-two germplasm lines were characterized morphologically as per DUS guidelines, and Shannon’s diversity indices (mean value=0.612) were estimated using Microsoft Excel. The results revealed that maximum variability and diversity were present in foliage color, pod intensity of green color, seed cotyledon color and plant height. Minimum variability was reported for stem anthocyanin colouration, seed testa mottling, leaf axial color and flower standard petal color. The traits of foliage waxy bloom and stipule type were present in all the genotypes. Stem anthocyanin coloration, seed testa mottling, flower standard petal color, and leaf axial color were unique traits and were reported in only a few of the genotypes. It may be concluded that these traits would be considered diverse morphological traits during the selection of lines in segregating generations for the development of pea lines /Variety.

Visualizing Anthocyanins: Colorimertic Analysis of Blue Maize

Anthocyanin, vibrant pigments found in a wide range of plants, including maize, contribute to the red, blue, and purple hues observed in fruits, vegetables, and grains. The inherent color variations in maize, including natural shades of purple, red, blue, and even rainbow colors, pose a significant challenge in accurately assessing maize maturity. This study recognizes the importance of visualizing the distinct blue purplish anthocyanin coloration to determine the optimal harvest time for blue maize, particularly among small-scale producers. To address this crucial need, this research project presents the development of the MaizeMeter, an advanced colorimeter specifically designed to analyze maize color based on anthocyanin pigmentation. Leveraging the power of Internet of Things (IoT) implementation, the MaizeMeter provides real-time monitoring and interpretation of anthocyanin color values. The proposed methodology encompasses the calibration of the color sensor and the prototyping of the MaizeMeter, culminating in the establishment of a comprehensive database of anthocyanin color profiles in blue maize. The generated anthocyanin color database by the MaizeMeter will serve as a vital tool for small-scale farmers and researchers, enabling more efficient and accurate assessment of maize maturity in the future.

Гибрид декоративного подсолнечника Смуглянка селекции ВНИИМК

In 2023, an ornamental sunflower hybrid Smuglyanka was transferred to the State Commission of the Russian Federation on testing and protection of breeding achievements. It was developed by crossing lines LD 4 and LD 8. The main decorative features of the new hybrid is intensive expression of anthocyanin coloration on all plant parts during a growing season. The hybrid Smuglyanka is aimed on cutting and landscape design. The originator of the ornamental sunflower hybrid Smuglyanka is V.S. Pustovoit All-Russian Research Institute of Oil Crops.

Dietary Sources, Stabilization, Health Benefits, and Industrial Application of Anthocyanins-A Review.

Natural phytochemicals are well known to protect against numerous metabolic disorders. Anthocyanins are vacuolar pigments belonging to the parent class of flavonoids. They are well known for their potent antioxidant and gut microbiome-modulating properties, primarily responsible for minimizing the risk of cardiovascular diseases, diabetes, obesity, neurodegenerative diseases, cancer, and several other diseases associated with metabolic syndromes. Berries are the primary source of anthocyanin in the diet. The color and stability of anthocyanins are substantially influenced by external environmental conditions, constraining their applications in foods. Furthermore, the significantly low bioavailability of anthocyanins greatly diminishes the extent of the actual health benefits linked to these bioactive compounds. Multiple strategies have been successfully developed and utilized to enhance the stability and bioavailability of anthocyanins. This review provides a comprehensive view of the recent advancements in chemistry, biosynthesis, dietary sources, stabilization, bioavailability, industrial applications, and health benefits of anthocyanins. Finally, we summarize the prospects and challenges of applications of anthocyanin in foods.

Differences in the Behavior of Anthocyanin Coloration in Wines Made from Vitis vinifera and Non-vinifera Grapes

The skins of Vitis vinifera species contain 3-glucosyl anthocyanins (3G), but some non-vinifera species, such as ‘Yama Sauvignon’ (YS), contain a large amount of 3,5-diglucosyl anthocyanins (35DG), and the behavior of anthocyanin coloration with respect to pH is quite different. The anthocyanins of YS showed a very weak color at a pH of 3 or higher but a very strong color below a pH of 3. Furthermore, when we investigated the effect of co-pigmentation in commercially available wines, we found that YS red wine contained a large amount of co-pigmented anthocyanins, and even wine aged for about 4 years contained a large amount of co-pigmented anthocyanins. Due to concerns regarding disease resistance, many hybrid varieties of V. vinifera and non-vinifera species have been bred, but it is important to take these special properties of 35DG into consideration when producing wine.

Chitosan-Enhanced pH-Sensitive Anthocyanin Indicator Film for the Accurate Monitoring of Mutton Freshness.

Natural anthocyanin indicator films with an excellent pH response enable the visual assessment of meat freshness. In this investigation, chitosan was initially employed as a colorimetric enhancer, leading to the development of a pH-sensitive indicator film that was enhanced in colorimetry. The characteristics of this indicator film were thoroughly analyzed, and the mechanism responsible for the increased sensitivity of anthocyanin within the chitosan matrix, as indicated by the color response, was elucidated. The recrystallization of chitosan impeded the hydration of AH+ as the pH increased from 6.0 to 8.0, leading to distinct color changes. Moreover, the application of this indicator film was extended to the monitoring of mutton meat freshness. It facilitated the differentiation of mutton meat into three distinct stages, namely, fresh, sub-fresh, and spoiled, based on alterations in color. Additionally, a robust positive correlation was established between the color difference value of the indicator film and the total volatile basic nitrogen and bacterial count of the mutton meat, enabling quantitative analysis. The present study, therefore, demonstrated a novel function of chitosan, i.e., the enhancement of the color of anthocyanin, which could be useful in designing and fabricating indicator films with a high color response.

Cyto-swapping in maize by haploid induction with a cenh3 mutant.

Maize mutants of the centromeric histone H3 (CENP-A/CENH3) gene can form haploids that inherit only chromosomes of the pollinating parent but the cytoplasm from the female parent. We developed CENH3 haploid inducers carrying a dominant anthocyanin colour marker for efficient haploid identification and harbouring cytoplasmic male sterile cytoplasm, a type of cytoplasm that results in male sterility useful for efficient hybrid seed production. The resulting cytoplasmic male sterility cyto-swapping method provides a faster and cheaper way to convert commercial lines to cytoplasmic male sterile compared to conventional trait introgression.