Red Cabbage Research Articles

Solubility, Mechanical and Thermal Properties of Cassava Starch-Chitosan Film Incorporated with Red Cabbage Extract

Solubility, Mechanical and Thermal Properties of Cassava Starch-Chitosan Film Incorporated with Red Cabbage Extract

Anthocyanin modified by chondroitin sulphate and tannic acid improved the quality-indicating properties of gelatin-based intelligent film

A highly pH-responsive gelatin film incorporating purple cabbage anthocyanin (PCA) and chondroitin sulphate (CS)/tannic acid (TA) was developed. Co-pigmentation of PCA via CS/TA improved its photothermal stability and visibility of color change in gelatin film. The morphological and structural properties of CS-PCA and TA-PCA films revealed that a more stable network was formed as new hydrogen bonds were generated by the co-pigmentation. Meanwhile, the co-pigmentation improved film's mechanical and hydrophobic properties, expressed as higher tensile strength (16.65 and 17.97 Mpa) and lower water vapor permeability (1.45 and 1.41) in CS-PCA and TA-PCA films, compared to PCA film. CS-PCA and TA-PCA films showed distinct color transitions for chilled fish fillets during storage. Total color difference (ΔE) of CS-PCA and TA-PCA films correlated well with the deterioration indexes of total volatile base nitrogen (TVB-N). All the results provided a novel pH-sensitive intelligent packaging strategy by co-pigmenting CS/TA with PCA for freshness monitoring.

Microfluidic paper-based analytical device for measurement of pH using as sensor red cabbage anthocyanins and gum arabic

The objective of this study was to develop and validate a novel microfluidic paper-based analytical device (μPADpH) for determining the pH levels in foods. Anthocyanins from red cabbage aqueous extract (RCAE) were used as its analytical sensor. Whatman No. 1 filter paper was the most suitable for the device due to its porosity and fiber organization, which allows for maximum color intensity and minimal color heterogeneity of the RCAE in the detection zone of the μPADpH. To ensure the color stability of the RCAE for commercial use of the μPADpH, gum arabic was added. The geometric design of the μPADpH, including the channel length and separation zone diameter, was systematically optimized using colored food. The validation showed that the μPADpH did not differ from the pH meter when analyzing natural foods. However, certain additives in processed foods were found to increase the pH values.

Exploring acylated anthocyanin-based extracts as a natural alternative to synthetic food dyes: Stability and application insights

This work explores the potential of anthocyanin-based extracts (hibiscus calyxes – HC, red cabbage – RC, and butterfly pea flower − BPF) as natural alternatives to synthetic dyes in the food industry. Analyses in a pH range for food applications revealed higher color stability for the BPF extract, keeping vibrant colors over the 7 days at room temperature. At pH 3 and 100 °C, the BPF was more stable, losing half of its anthocyanin concentration after 14 h, while RC and HC lost half of their color after 7 and 2 h, respectively. The bisulfite bleaching followed a second-order reaction for HC and RC, and a first-order reaction for BPF, suggesting a minor effect of the bisulfite on this extract. Incorporating these extracts into porcine protein and agar-agar gelatin formulations produced consistent products with appealing hues, particularly the blue and purple colors for BPF and RC, dependent on the pH.

Intelligent and active films with thymol and red cabbage anthocyanin for advanced fish packaging

Intelligent and active films with thymol and red cabbage anthocyanin for advanced fish packaging

A double-sided coating paper antibacterial indicator card based on polyvinyl alcohol/sodium carboxymethyl cellulose-anthocyanins and chitosan-halloysite nanotubes loaded essential oil to monitor fish freshness

This study developed a multifunctional paper-based freshness antibacterial indicator card by dual-sided coating on conventional filter paper. The indicator coating was composed of anthocyanins from purple cabbage, and polyvinyl alcohol and sodium carboxymethyl cellulose as substrates while the antibacterial coating contained halloysite nanotubes for loaded thyme essential oil and chitosan. FT-IR, XRD, and SEM analyses revealed that the components were well-mixed, and the paper was tightly bound to the coatings through hydrogen bonds. Additionally, the coating effectively filled the porous fiber gaps in the paper, significantly enhancing the mechanical properties of the paper. The tensile strength of the coated paper was enhanced from 14.28 MPa to a range of 42.25–47.71 MPa, and the bending resistance was increased from 0.35 N·mm to a range of 1.72–1.99 N·mm compared to the uncoated paper. The addition of anthocyanins provided excellent sensitivity to pH and ammonia for the indicator card. Furthermore, the coating including halloysite nanotubes for loaded thyme essential oil exhibited antimicrobial resistance against Escherichia coli and Staphylococcus aureus. When used on fresh carp, the antibacterial indicator card not only indicated the freshness of the carp but also extended the best before date of the fish meat by 1–2 days. The indicator exhibited the most pronounced color transformation and optimal freshness indication performance when the mass fraction of anthocyanins was 2 %.

Starch-Based Functional Films Enhanced with Bacterial Nanocellulose for Smart Packaging: Physicochemical Properties, pH Sensitivity and Colorimetric Response.

Starch-based pH-sensing films with bacterial nanocellulose (BNC) and red cabbage anthocyanins (RCA) as active components were investigated in this research. Their structural, physical, surface and colorimetric properties were analyzed, mainly as a function of BNC concentration. The aim of the research was to relate the changes in the intermolecular interactions between the components of the films (starch, anthocyanins and BNC) to the physical, surface and colorimetric properties that are important for the primary intended application of the produced films as pH indicators in smart packaging. The results showed that maize starch (MS) was more suitable as a matrix for the stabilization of anthocyanins compared to potato starch (PS). PS-based films showed a lower value of water contact angle than MS-based films, indicating stronger hydrophilicity. The swelling behavior results indicate that the concentrations of BNC in MS-based films (cca 10%) and the concentration of about 50% BNC in PS-based films are required if satisfactory properties of the indicator in terms of stability in a wet environment are to be achieved. The surface free energy results of PS-based films with BNC were between 62 and 68 mJ/m2 and with BNC and RCA between 64 and 68 mJ/m2; for MS-based films, the value was about 65 mJ/m2 for all samples with BNC and about 68 mJ/m2 for all samples with BNC and RCA. The visual color changes after immersion in different buffer solutions (pH 2.0-10.5) showed a gradual transition from red/pink to purple, blue and green for the observed samples. Films immersed in different buffers showed lower values of 2 to 10 lightness points (CIE L*) for PS-based films and 10 to 30 lightness points for MS-based films after the addition of BNC. The results of this research can make an important contribution to defining the influence of intermolecular interactions and structural changes on the physical, surface and colorimetric properties of bio-based pH indicators used in smart packaging applications.

Optimal Brassicaceae family microgreens from a phytochemical and sensory perspective

Microgreens, also called superfoods, emerge because of their high levels of nutrients, diverse flavour profiles, and sustainable cultivation methods, which make them culinary delights and valuable to a healthy and flavorful diet. The present study investigated Brassicaceae family microgreens, proposing a novel system (quality indices) that allows scoring among them. Fourteen Brassica microgreen species were morphological, phytochemical, and sensorial investigated. The morphological assessment revealed that radish microgreens exhibited the highest leaf area (p < 0.05), while red mizuna demonstrated superior yield. Cauliflower microgreens contained the highest concentrations of ascorbic acid (HPLC-DAD) and total phenolic content (p < 0.05). Phytochemical analysis using HPLC-MS/MS identified over 18 glucosinolates and phenolic compounds. Red mustard and red cabbage showed the highest glucosinolate content (p < 0.05). Watercress exhibited the highest phenolic compound content (p < 0.05), primarily flavonoids, while broccoli and radish contained the highest isothiocyanate levels. Cauliflower microgreens resulted in the most consumer-accepted variety. Appling quality indices scoring system identified radish, cauliflower, and broccoli microgreens as the most promising species. This study underscores the potential of Brassica microgreens as an excellent source of health-promoting phytochemicals with favorable market acceptance, providing valuable insights for both nutritional research and commercial applications.

Разработка комбинированных рыборастительных снеков

The results of optimizing the formulations of snack products based on fish raw materials are presented. Formu-lations of combined fish-growing snacks with high biological value, attractive organoleptic characteristics and long shelf life have been developed. Ground carp, buckwheat and cucumbers flour, red cabbage, beetroot and flaxseed were used as ingredients in the preparation of combined fish-vegetable snacks. The technology of cooking combined fish-vegetable snacks has been developed. Modern research methods were used to assess their nutritional value. The organoleptic evaluation of ready-made fish-growing snacks was carried out according to a 5-point system. The nutritional and energy value of the prepared snacks was evaluated. It is noted that ready-made fish-growing snacks satisfy the human body's need for more than 50% in proteins, β-carotene, pyridoxine, iron, selenium, zinc. This indicates the functionality of fish-growing snacks and their increased nutritional value. The need for carbohydrates is satisfied by only 2.5-3.2%. There is also satisfaction of the need for fats, riboflavin, calcium, phosphorus (above 15%). 100 g of fish-growing snacks satisfy 15-16% of the energy requirement. The largest amount of nutrients necessary for the body is contained in formula 3 due to the content of buckwheat flour and beetroot. Light in weight and containing all the necessary nutritional elements, snacks can be used on long hikes and in emergency situations to ensure proper nutrition.

PH-triggered bilayer film based on carboxymethyl cellulose/zein/Eudragit L100 with purple cabbage anthocyanin for monitoring pork freshness

A novel pH-triggered bilayer film was composed of zein (Z), carboxymethylcellulose (CMC), Eudragit L100 (L100), and purple cabbage anthocyanin (PCA), followed by casting for monitoring pork freshness during storage at 4 °C and 25 °C. This bilayer film was employed to encapsulate anthocyanins, preventing anthocyanins oxidation and photodegradation. Additionally, under pH 6, this film ruptures and releases anthocyanins, inducing a sudden color change in the indicator film, significantly reducing errors in freshness indications. Notably, the ZCLP8% film had excellent stability and pH response properties. The performance of the ZCLP8% film in monitoring pork freshness was evaluated. When the concentration of pork TVB-N reached 15.59 mg/100 g (pH = 6.35), the bilayer film was ruptured, and the release rate of PCA was 85.52 %, which was a significant change in the color of the bilayer film compared with that at pH = 5. Therefore, this work addresses the limitation that anthocyanin-based intelligent films are subject to judgment errors when applied, opening new possibilities for food freshness differentiation monitoring.

Effect of Fertilizer With Potassium Humate and the Method of Addition to the Growth and Yield of Red Cabbage

Background: The application of potassium humate has been recognized for its potential to enhance plant growth and yield due to its nutrient enrichment properties. Specific Background: Despite extensive research on various fertilizers, the specific effects of potassium humate on red cabbage (Ruby King cultivar) growth and yield, especially concerning the method of application, remain underexplored. Knowledge Gap: Limited studies have addressed the comparative impact of foliar spraying versus soil addition of potassium humate on cabbage vegetative growth and yield characteristics. Aims: This study aimed to evaluate the effects of different concentrations of potassium humate (0, 50, 100, 150 g.l-1) and application methods (foliar spraying and soil addition) on the growth and yield of red cabbage. Results: A randomized complete block design (RCBD) with three replications was implemented during the 2022-2023 agricultural season. Significant improvements in vegetative growth and yield were observed with the highest concentration (150 g.l-1) of foliar spraying. Key vegetative and yield parameters, such as plant height, stem length, number of leaves, leaf chlorophyll content, average head weight, and total yield, were positively influenced. Novelty: This study uniquely highlights the superior efficacy of foliar spraying with potassium humate at 150 g.l-1 over soil addition, providing insights into optimizing fertilization strategies for red cabbage. Implications: The findings advocate for the use of potassium humate, particularly via foliar spraying, as a beneficial organic fertilizer to enhance red cabbage growth and yield. This practice could lead to improved agricultural productivity and better tolerance of plants to environmental stresses, supporting sustainable agriculture initiatives. Highlights: Superior Growth: Foliar spraying with 150 g.l-1 potassium humate boosts growth. Yield Increase: Highest humate concentration yields maximum red cabbage. Effective Strategy: Foliar spraying outperforms soil addition for fertilization. Keywords: Potassium humate, foliar spraying, red cabbage, vegetative growth, yield enhancement

Enhancing anthocyanin extraction efficiency in vegetables and fruits: a high-speed shear homogenization technology.

To extract anthocyanins with high efficiency, a hypothesis for high-speed shear homogenization extraction (HSHE) method was established through a combination of solvent and ultrasonic-assisted extractions. The efficacy of this hypothesis was demonstrated by performing qualitative and quantitative analyses of 16 anthocyanins extracted from five northern vegetables, and five berry fruits using ultra-high-performance Q-Exactive Orbitrap tandem mass spectrometry. Single-factor experiments were conducted by varying ethanol concentration, temperature, pH and extraction cycles to determine the optimal conditions for this method. Optimal extraction conditions (ethanol 70-80%, 40-50 °C, pH 3-4, performed twice) were determined using an HSHE (5 min, 10 000 rpm, 25 °C) assisted shaker (60 min) and ultrasonication (40 kHz, 160 W cm-2, 30 min, 25 °C) procedure. Compared to the traditional non-HSHE method, the total anthocyanin content obtained through HSHE extraction showed a significant increase, ranging from 1.0 to 3.9 times higher, with purple cabbage exhibiting the most pronounced enhancement in content. More types of anthocyanins were detected in blueberry (9), black bean (7) and raspberry (5), of which malvidin was the major anthocyanin (0.426 g kg-1) in blueberry, having an amount five times than previously obtained. The established HSHE method has been proven to be a superior technique for anthocyanin extraction, with higher extraction efficiency and concentrations. This technique also provides a new avenue for extracting bioactive compounds from diverse food sources, with potential applications in improving the functional properties of food products. © 2024 Society of Chemical Industry.

Biopolymeric sensor based on natural deep eutectic solvents for monitoring meat spoilage

Ensuring food safety by monitoring freshness is crucial, particularly for high-protein meat products susceptible to spoilage. Smart packaging with pH-sensitive indicators, using natural pigments such as anthocyanin, provides a cost-effective and non-invasive solution. In this work, a novel colorimetric pH sensor based on biopolymer and natural deep eutectic solvents (NADES) is proposed. The NADES composed by Betaine: Glycerol: Water (BGH) was used for the anthocyanin extraction from Brassica oleracea (Purple Cabbage, PC), using the ultrasonic “one-step” method and BGH extraction efficiency was compared with water. Then, the BGH extract was mixed with different concentrations of xanthan gum (XG) 5, 10, 15 and 20%. The biopolymeric materials were characterized in terms of structure, mechanical properties, stability and pH response. The combination containing 10 % of xanthan gum (PC-BGH-XG10) presented suitable features to be used as a sensor. Thus, PC-BGH-XG10 was applied for real-time monitoring of meat spoilage. Interestingly colour changes were visible to the naked eye and they were successfully correlated with microbiological assays. To the best of our knowledge, this is the first integration of NADES and xanthan gum in the development of a colorimetric pH sensor. The proposed approach represents a green strategy for in-situ control of packaged foods intended for final consumption.

Efficient and sustainable production of intelligent nonwovens as indicators of food spoilage through solution blow spinning of proteins and natural pigments from agri-food waste

The efficient manufacturing of food spoilage indicators based on intelligent nonwovens represents a promising alternative to enable the application of these materials in food quality monitoring. The objective of this study was to rapidly produce intelligent nanofiber nonwovens made of zein/gelatin (Z/G) functionalized with various concentrations (5–15% w/w on the matrix) of anthocyanin-rich food-residue extracts from purple cabbage (CAE) or purple sweet potato (PAE) using the solution-blow-spinning (SBS) technique for use in food-quality-monitoring applications. The addition of CAE or PAE to the Z/G matrix reduced the viscosity of the solution and (consequently) the nanofiber diameters from 999 nm to 882 and 583 nm, respectively. Such incorporation also improved the mechanical, thermal, and water-related properties of the nanofibers and endowed them with antioxidant capacities. Nonwovens composed of Z/G nanofibers with added CAE or PAE, especially at concentrations of 15%, exhibited visible color changes (ΔE ≥ 3) that rapidly altered in response to pH (3–10) and when exposed to ammonia vapor. The nonwovens were successfully used to monitor the deterioration of pasteurized milk and fish fillets. They reveal a visual color change from pink at 0 h to a more intense pink at 48 h in response to milk deterioration and a color change from pink at 0 h to light brown after 48 h when the fish fillets were considered deteriorated. The use of these nanofiber nonwovens to monitor changes in food quality highlights the significant potential of the SBS technique and the use of anthocyanins from agri-food waste to produce new intelligent packaging materials for use in food applications.

Red cabbage extract immobilized in bacterial cellulose film as an eco-friendly sensor to monitor microbial contamination and gamma irradiation of stored cucumbers

The aim of the present study is to develop a pH-sensing biopolymer film based on the immobilization of red cabbage extract (RCE) within bacterial cellulose (BC) to detect contamination and gamma radiation exposure in cucumbers. The results obtained show a sensitivity to pH changes for RCE in its aqueous form and that incorporated within BC films (RCE-BC), both showed color change correlated to bacterial growth (R2 = 0.91), this was supported with increase in pH values from 2 to 12 (R2 = 0.98). RCE and RCE-BC exposure to gamma radiation (0, 2.5, 5, 10, 15, 20, 25 kGy) resulted in gradual decrease in color that was more evident in RCE aqueous samples. To sense bacterial contamination of cucumbers, the total count was followed at 0, 5, 10 and 15 days in cold storage conditions and was found to reach 9.13 and 5.47 log cfu/mL for non-irradiated and 2 kGy irradiated samples, respectively. The main isolates detected throughout this storage period were identified as Pseudomonas fluorescens, Erwinia sp. Pantoea agglomerans using matrix assisted laser desorption ionization–time of flight-ms (MALDI–TOF–MS). Bacterial growth in stored irradiated cucumbers was detected by color change within 5 and 10 days of storage, after which there was no evident change. This is very useful since contamination within the early days of storage cannot be sensed with the naked eye. This study is the first to highlight utilizing RCE and RCE-BC as eco-friendly pH-sensing indicator films for intelligent food packaging to detect both food contamination and gamma preservation for refrigerator stored cucumbers.

Controlled Environment Agriculture Increases Anthocyanin Content in Red Cabbage Microgreens

Controlled Environment Agriculture Increases Anthocyanin Content in Red Cabbage Microgreens

Green synthesis of nano zero-valent iron doped on bimetallic Ti/Mo-MOF for highly sensitive Peroxidase like colorimetric detection of Cholesterol and antioxidant/antimicrobial efficiencies

In this research paper, we report a clean and simple approach for the phytosynthesis of nanoparticles zero-valent iron (nZVI) through the in situ reduction of Fe2+ to Fe0 using red cabbage extract. These nZVI were then loaded onto a Ti/Mo-MOF nanostructure, resulting in the formation of a novel nZVI@Ti/Mo-MOF nanocomposite. To synthesize the nanoparticles zero-valent iron, we utilized red cabbage extract as a reducing agent. Subsequently, the synthesized nanoparticles zero-valent iron were incorporated into a Ti/Mo-MOF to create the nZVI@Ti/Mo-MOF nanocomposite. The characterization of the biosynthesized nZVI@Ti/Mo-MOF nanocomposite was conducted using UV–vis spectroscopy, FT-IR, XRD, XPS, FESEM, and EDS. The nZVI@Ti/Mo-MOF nanocomposite was used to sensitive peroxidase colorimetric sensing of cholesterol. Under optimal conditions, the cholesterol concentration range was investigated from 1.0 nM to 100.0 nM, which that show a linear relationship with detection response. The detection limit of the nZVI@Ti/Mo-MOF sensor is 6.24 nM. Furthermore, we investigated the antioxidant properties and antimicrobial activity of the nZVI@Ti/Mo-MOF nanocomposite and its constituents against four bacterial strains as well as two fungal strains. Additionally, the nanocomposite demonstrated superior antioxidant properties compared to other synthesized compounds and paves a way for manufacturing innovation.

PH-indicator based on delignified jute fiber and red cabbage anthocyanins for monitoring fish spoilage using a smartphone application

Halochromic materials that show visible color changes in response to changes in pH are suitable for the real-time monitoring of fish spoilage. In this study, an easy-to-use, simple, inexpensive, and non-toxic fish freshness indicator was fabricated by combining delignified jute (Corchorus olitorius) fibers and anthocyanins (halochromic materials) from red cabbage (DFA: Delignified jute fibers incorporated with anthocyanins). A single-step decolorization/delignification using solar irradiation along with NaOH and H2O2 treatment was used for modifying the jute fibers. This method helps to overcome the self-color, mitigates the lack of affinity of jute fibers towards anthocyanins and preserves the lignin so that the strength of the fiber is not impacted. A smartphone-based color analysis was used for real-time fish quality monitoring using DFA. To the best of our knowledge, there are no reports on the use of jute fibers as substrates to incorporate anthocyanins for food spoilage monitoring. The indicator displayed an observable color response to the pH and varying concentrations of amine compounds. During the storage of fish (mackerel), the colorimetric indicator showed a visible color change from pink (for fresh fish) to blue (for spoiling fish) and then to green (for spoiled fish), corresponding to changes in pH and total volatile basic nitrogen. To offer a straightforward quantitative assessment of color changes, we utilized the freely available Android application Color Grab to measure the color using RGB and L*, a*, and b* indices. The DFA indicator providing naked-eye analysis has the potential to be an effective tool for real-time monitoring of on-site food spoilage by non-specialized personnel in resource-limited areas.

Fast and sustainable production of smart nanofiber mats by solution blow spinning for food quality monitoring: Potential of polycaprolactone and agri-food residue-derived anthocyanins

The shelf life of perishable foods is estimated through expensive and imprecise analyses that do not account for improper storage. Smart packaging, obtained by agile manufacturing of nanofibers functionalized with natural pigments from agri-food residues, presents promising potential for real-time food quality monitoring. This study employed the solution blow spinning (SBS) technique for the rapid production of smart nanofiber mats based on polycaprolactone (PCL), incorporating extracts of agricultural residues rich in anthocyanins from eggplant (EE) or purple cabbage (CE) for monitoring food quality. The addition of EE or CE to the PCL matrix increased the viscosity of the solution and the diameter of the nanofibers from 156 nm to 261–370 nm. The addition of extracts also improved the mechanical and water-related properties of the nanofibers, although it reduced the thermal stability. Attenuated total reflectance Fourier-transform infrared spectroscopy confirmed the incorporation of anthocyanins into PCL nanofibers. Nanofiber mats incorporated with EE or CE exhibited visible color changes (ΔE ≥ 3) in response to buffer solutions (pH between 3 and 10), and ammonia vapor. Smart nanofibers have demonstrated the ability to monitor fish fillet spoilage through visible color changes (ΔE ≥ 3) during storage. Consequently, smart nanofibers produced by the SBS technique, using PCL and anthocyanins from agro-industrial waste, reveal potential as smart packaging materials for food.

Exploring Anthocyanins: Unveiling Sources, Analytical Techniques, and Biological Activities.

Anthocyanins (ANCs) are obtained from pigmented foods like blueberry, strawberry, and red cabbage and are phenolic compounds belonging to the flavonoids family. ANCs have garnered significant attention in recent years due to their diverse biological activities and potential health benefits. This comprehensive review presents a holistic exploration of anthocyanins, spanning from their chemical structure and biosynthesis pathways to the myriad analytical techniques employed for their identification and quantification. Furthermore, the rich tapestry of plant sources yields anthocyanins is delved into, highlighting their incorporation into various pharmaceutical formulations. This review aims to provide a comprehensive synthesis of current knowledge on anthocyanins, spanning from their origins in nature to their multifaceted pharmacological activities and innovative pharmaceutical applications. </p>.