Red-purple Color Research Articles

The Profile of Phenolic Compounds Identified in Pitaya Fruits, Health Effects, and Food Applications: An Integrative Review

Objective: This integrative review aimed to identify the phenolic compounds present in pitayas (dragon fruit). Methods: We employed a comprehensive search strategy, encompassing full-text articles published between 2013 and 2023 in Portuguese, English, and Spanish from databases indexed in ScienceDirect, Capes Periodics, Scielo, and PubMed. The study’s selection was guided by the question, “What are the main phenolic compounds found in pitaya fruits?”. Results: After screening 601 papers, 57 met the inclusion criteria. The identified phytochemicals have been associated with a range of health benefits, including antioxidant, anti-inflammatory, and anxiolytic properties. Additionally, they exhibit promising applications in the management of cancer, diabetes, and obesity. These 57 studies encompassed various genera, including Hylocereus, Selenicereus, and Stenocereus. Notably, Hylocereus undatus and Hylocereus polyrhizus emerged as the most extensively characterized species regarding polyphenol content. Analysis revealed that flavonoids, particularly kaempferol and rutin, were the predominant phenolic class within the pulp and peel of these fruits. Additionally, hydroxycinnamic and benzoic acid derivatives, especially chlorogenic acid, caffeic, protocatechuic, synaptic, and ellagic acid, were frequently reported. Furthermore, betalains, specifically betacyanins, were identified, contributing to the characteristic purplish-red color of the pitaya peel and pulp. These betalains hold significant potential as natural colorants in the food industry. Conclusion: Therefore, the different pitayas have promising sources for the extraction of pigments for incorporation in the food industry. We recommend further studies investigate their potential as nutraceuticals.

Valence fixable ferrozine gel rod combined with smartphone for facile determination of redox-active Fe2+ in environmental water

Ferrous ion (Fe2+) can indicate the redox situation of water and also plays an important role in maintaining the ecological balance of water bodies. However, due to the redox-active property of Fe2+, it is still a huge challenge to sensitively and accurately determine Fe2+ especially in interstitial water. Herein, we prepared a ferrozine gel rod for valence fixation during sampling and subsequent smartphone-based detection of Fe2+. The electrode potential of the redox pair can be varied through the formation of Fe2+-ligand complexes, and when Ecomplex was higher than EO2/OH−, the oxidation of Fe2+ by O2 was hindered, thus achieving the valence fixation of Fe2+. Six ligands were screened, and it was found that ferrozine could effectively increase the redox potential after complexing with Fe2+, and also exhibits an obvious color change while fixing the valence of Fe2+. To facilitate Fe2+ detection, a cross-linked porous polymer gel rod prepared by acrylamide and sodium alginate was used to encapsulate the ferrozine molecules. The ferrozine gel rod enabled fixation the valence of Fe2+ longer than 30 days, and the resulted purple-red color was pictured and analyzed by a smartphone. Ultimately, the developed ferrozine gel rod sensing system was able to achieve sensitive and linear detection of Fe2+ in the range of 1–200 μM with the limit of detection as low as 0.33 μM, and it also exhibited excellent selectivity and anti-interference ability. The accuracy and reliability of the method was verified by the determination of Fe2+ in spiked water samples and certified standard reference water samples. Finally, the ferrozine gel rod sensing system was successfully applied to in-situ detection of Fe2+ in interstitial water, overlying water and upper water of lake and river. This facile system that enabled valence fixation and fast detection is promising for detection of Fe2+ in environmental waters.

Microfiltered red-purple pitaya concentrate: A promising multifunctional food-derived colorant.

Red pitaya fruit has become a source of natural colorant, because it is rich in betalains, a pigment that imparts a red-purple color that intereststhefood and cosmetics industries. This fruit also possesses high nutritional value, with a range of bioactive compounds known to confer potential health benefits and prevent chronic diseases, such as diabetes, which makes it useful for use as pharmaceutical agents and dietary supplements. In order to improve its technological and biological effects, a concentration will be required. Thus, the microfiltration, followed by vacuum concentration, can be an interesting strategy for this purpose. This study aimed to explore tangential microfiltration to produce microfiltered material, which is an important step to obtain the microfiltered red-purple pitaya concentrate. Therefore, physicochemical and chemical characterization (including 1H NMR analysis) and biological properties (toxicity and diabetes) of this concentrate were assessed, using adult zebrafish as a model. The results show that microfiltration was carried out efficiently, with an average consumption of 95.75±3.13 and 74.12±3.58kW h m-3, varying according to the material used ("unpeeled pitaya pulp" or "pitaya pulp with peel," respectively). The in vivo tests indicated non-toxicity and hypoglycemic effect of the concentrate, since the blood glucose levels were significantly lower in the zebrafish groups treated with this concentrate in comparison with that of control group. Thus, this study suggests the potential of microfiltered red-purple pitaya concentrate as a promising multifunctional food-derived colorant, exhibiting beneficial biological effects far beyond its attractive color. PRACTICAL APPLICATION: Hylocereus polyrhizus(F.A.C. Weber) Britton & Rose has attracted attention as a potential source of natural colorants because of its red-purple skin and flesh color. In addition, this fruit has a range of bioactive compounds, which make it a valuable resource for providing potential health benefits and preventing chronic diseases such as diabetes. In this paper, the microfiltered red-purple pitaya concentrate showed beneficial biological effects far beyond its attractive color. Thus, this product can be considered a promising multifunctional food-derived colorant to use in the food, pharmaceutical, or cosmetics industries.

Storage stability and in vitro release characteristics of black rice anthocyanins microencapsulated by pectin and sodium carboxymethyl cellulose

To improve the stability of black rice anthocyanins (ANS), microcapsules based on ANS, pectin, or/and sodium carboxymethyl cellulose (CMC) were successfully prepared. The encapsulation efficiency (EE), FTIR, color, storage stability, antioxidant activity, and release character of encapsulated anthocyanins during in vitro digestion were determined. The results indicated that the EE using pectin, CMC, and pectin/CMC were 81.6 ± 0.3%, 70.4 ± 0.4%, and 79.4 ± 0.2%, respectively. The microcapsules showed a red-purple color, and the interactions between ANS and pectin/CMC were confirmed by FTIR analysis. The retention rate of anthocyanins was 53.8%, 58.7%, 75.6%, and 85.2% in the sample of ANS, pectin, CMC, and pectin/CMC microcapsules, respectively, after 60 days of storage. Furthermore, encapsulation also decreased the loss of antioxidant activity of ANS, and the pectin and CMC combination at a ratio of 1:1 showed a better protective effect than the individual using of pectin or CMC. The in vitro release experiments revealed that the ANS was majorly released in the intestine, and the release rate in pectin microcapsules was lower than that in CMC microcapsules. In conclusion, compared with the individual wall material, microencapsulation using the combination of pectin and CMC improved the storage stability to protect against the degradation of ANS.

Low-Temperature Regulates the Cell Structure and Chlorophyll in Addition to Cellulose Metabolism of Postharvest Red Toona sinensis Buds across Different Seasons.

Postharvest fibrosis and greening of Toona sinensis buds significantly affect their quality during storage. This study aimed to clarify the effects of low-temperature storage on postharvest red TSB quality harvested in different seasons. Red TSB samples were collected from Guizhou province, China, 21 days after the beginning of spring (Lichun), summer (Lixia), and autumn (Liqiu), and stored at 4 °C in dark conditions. We compared and analyzed the appearance, microstructure, chlorophyll and cellulose content, and expression levels of related genes across different seasons. The results indicated that TSB harvested in spring had a bright, purple-red color, whereas those harvested in summer and autumn were green. All samples lost water and darkened after 1 day of storage. Severe greening occurred in spring-harvested TSB within 3 days, a phenomenon not observed in summer and autumn samples. Microstructural analysis revealed that the cells in the palisade and spongy tissues of spring and autumn TSB settled closely during storage, while summer TSB cells remained loosely aligned. Xylem cells were smallest in spring-harvested TSB and largest in autumn. Prolonged storage led to thickening of the secondary cell walls and pith cell autolysis in the petioles, enlarging the cavity area. Chlorophyll content was higher in leaves than in petioles, while cellulose content was lower in petioles across all seasons. Both chlorophyll and cellulose content increased with storage time. Gene expression analysis showed season-dependent variations and significant increases in the expression of over half of the chlorophyll-related and cellulose-related genes during refrigeration, correlating with the observed changes in chlorophyll and cellulose content. This research provides valuable insights for improving postharvest storage and freshness preservation strategies for red TSB across different seasons.

Physical Characteristics of Lip Cream Preparations with Natural Coloring Beetroot Extract (Beta Vulgaris L.)

Introduction: Cosmetics are a primary need for women to help them appear more attractive, one of the lip coloring cosmetics that is currently in great demand among consumers is lip cream. Lip cream is a liquid lipstick preparation that can moisturize the lips for a long time compared to solid form and produces a more even color on the lips. Lip cream coloring ingredients can be obtained from synthetic dyes and natural dyes. The coloring (pigment) found in red beets is betalain which can be used as an antioxidantMethods: The research method is experimental. This research was carried out to formulate beetroot (Beta vulgaris L.) extract as a natural coloring for lip cream preparations. The independent variable in this research is beetroot (Beta vulgaris L.) extract as a natural coloring and the dependent variable is the physical characteristics of lip cream including organoleptic (shape, color and odor), pH, homogeneity and spread ability. Data analysis is descriptive.Results: The results of this research show that the lip cream preparation has the characteristics of being in a semi-solid form, with a purplish red color, and a distinctive rose smell. The color and smell did not change until day 7. The pH test showed a pH of 3.39 on day 1 and 5.49 on day 7. The homogeneity test showed it was homogeneous until day 7. The spreadability test showed that it could be spread with an average spreadability of 5 cm.Conclusion: This research shows that the lip cream color is dark or thick red in the preparation, organoleptic test, pH test, spreadability is in accordance with the desired design.

KAJIAN FORTIFIKASI DAGING DAN KULIT BUAH NAGA MERAH (Hylocereus polyrhizus) TERHADAP MUTU MIKROBIOLOGI DAN ORGANOLEPTIK TAPAI KETAN PUTIH

White glutinous tapai is a fermented food product in which yeast is added in manufacturing. Red dragon fruit can be added to increase the nutritional value, taste and product diversification of processed white sticky rice tapai. Besides being rich in nutritional value, red dragon fruit also contains antioxidant compounds, natural food fiber and natural colouring compounds that display a purplish-red colour. This study aims to determine the effect of fortification of red dragon fruit meat and skin on fiber content and organoleptic quality of white sticky rice. This study was experimental, using a completely randomized design (CRD), with the fortification of red dragon fruit meat and skin in the production of white sticky rice tapai. The type of treatment: T1 = white glutinous rice without red dragon fruit (control), T2 = white glutinous rice + red dragon fruit pulp, T3 = white glutinous rice + (flesh and skin) of red dragon fruit, and T4 = white glutinous rice + red dragon fruit skin). Observational data were analyzed by analysis of variance (ANOVA) at a 5% significance level and follow-up test with HSD at the same significant level. The results of the analysis of the quantity of microorganisms in white sticky rice tapai yeast with fortification treatment of red dragon fruit flesh and skin showed that the sticky rice tapai contained 2.9x104 microbes in T1, 6.0x104 in T2, 7.1x104 in T3 and 4.0x104 in T4 and research results organoleptic properties of the colour, aroma, taste and texture score parameters. The best treatment preferred by the panellists was the T2 treatment (fortification of red dragon fruit pulp) with a fiber content of 4.13%, a pH value of 5.13, an aroma value score of 3.39 (slightly tapai flavour), a taste of 4.11 (liked it), texture 3.29 (slightly soft) with a purplish red appearance 3.86. The use of a mixture of dragon fruit, dragon fruit skin is able to produce the most suitable organoleptic assessment for white sticky rice compared to the use of dragon fruit skin from the results of organoleptic panelists and statistical tests. The use of dragon fruit in producing aroma, taste, and homogeneity are more preferred, while other parameters of color tend not to be affected. Total microbes, log 4.85, were the highest produced by fortification using dragon fruit skin. The use of dragon fruit flesh, which causes the sour taste is not strong and good color other treatments to be more acceptable to panelists.

Effect of portulaca (Portulaca oleracea L.) extract on the quality and physicochemical attributes of vacuum-packed seasoned steaks during chilled storage.

Vacuum packaging has the ability to reduce oxidative deterioration and microbial-induced spoilage of meat. However, in an oxygen-free environment, it can lead to the development of an unappealing purplish-red color and a decrease in the water-holding capacity of meat, thereby impacting the overall meat quality. Portulaca oleracea L. (POL) is a homology of medicine and food known for its exceptional antioxidant and antimicrobial properties. The aim of our present study was to investigate the antioxidant and antimicrobial ability of n-butanol phase extract of POL and the effect of POL extract incorporation on the quality (water-holding capacity, shear force, color, and texture) and physicochemical (pH, total volatile base nitrogen, and total viable counts) attributes of vacuum-packed seasoned steaks at 4 °C over a 15-day period. Results showed that the POL extract had excellent antioxidant and antimicrobial capacity. Furthermore, the addition of POL extract significantly inhibited protein oxidation and microbial growth of steaks (P < 0.05), and improved the water-holding capacity, color properties, and tenderness (P < 0.05). Moreover, there were no significant differences (P > 0.05) in the color, water-holding capacity, or tenderness between the 0.5and 1 g kg-1 POL extract treatment groups compared to the sodium nitrite control group. These results indicate that POL extract had the potential to replace sodium nitrite due to its ability to hinder protein oxidation and microbial growth of vacuum-packed seasoned steaks, while enhancing the color, water-holding capacity, and tenderness of seasoned steaks. © 2024 Society of Chemical Industry.

Biogenic Synthesis and Characterization of Gold Nanoparticles from Morus alba L. Leaves by Microwave Extraction Method

The aim of this study was to investigate the rapid, simple, and inexpensive biosynthesis and characterization of gold nanoparticles (AuNPs) an extract from leaves of Morus alba L. The generated gold nanoparticles were characterized by UV-Vis spectroscopy, TEM, FT-IR and zeta-sizer. For the biogenesis of gold nanoparticles, Morus alba L. (Mulberry) leaves and HAuCl4.3H2O solution were utilized as the starting ingredients. Fresh leaves of Morus alba L. were collected from Turkey (Trabzon). 100 mL of distilled water was mixed with 10 g of dried material for 120 minutes. The mixture was then extracted using a laboratory microwave for 4 minutes at 600 W. For the biosynthesis of AuNPs, different amounts 100 ml of (0.5 mM, 1 mM) aqueous HAuCl4.3H2O solution of leaf extract (0.5 and 1 mL) were mixed with HAuCl4. 3H2O solution, and then the mixture was placed in a household microwave at 90 W for 1 to 30 minutes. UV-vis spectroscopy, TEM, FT-IR and zeta-sizer were performed to characterize the produced gold nanoparticles. UV-Vis absorption spectra was measured using a Shimadzu UV-1240 UV-Vis spectrophotometer with a wave length range of 300 to 800 nm. The development of AuNPs was indicated by the mixture's purple-red colour. From the results of zetasizer study, the average particle size of the AuNPs was 78.95±0.57 nm, the zeta potential was 12.9±0.808 mV, and the polydispersity index was 0.321±0.004. When the AuNP solutions were kept in the refrigerator, their UV-Vis absorption spectra rarely changed and remained stable for around 2 to 2.5 months.

Chinese consumers’ attribute preference prediction for table grapes

This paper aims to understand intrinsic attribute preferences of Chinese consumers for table grapes, analyze the influencing factors, and build consumer preference prediction models. In this study, 4324 consumers from various regions of China were investigated. We analyzed consumer preferences and the influencing factors. Finally, binary logistic regression was used to construct prediction models of consumers’ intrinsic attribute preferences for table grapes. The results showed that grapes popular with Chinese consumers had fixed characteristics, including moderate size, spherical or near-spherical shape, purple-red color, strawberry flavor, light aroma, soft flesh and juicy, sweet taste, seedlessness, thin skin powder, and easy to peel. The results of the prediction models showed that age, annual consumption of grapes, and other factors of consumers had significant effects on consumer preferences. The prediction models achieved 80% accuracy in predicting consumer preferences for taste, seedless and peeling degrees. Analyzing the latest attribute preferences of Chinese table grapes, consumers can provide on the one hand, breeding direction reference for breeders, and on the other, marketing suggestions for marketers in the table grape industry. This study comprehensively investigated the intrinsic attribute preferences of Chinese table grape consumers, mastered the latest results of consumer preferences, added the indicators of the intrinsic attributes from the perspective of consumer demand, and conducted relatively more complete prediction research on the preferences of Chinese consumers.

FvDFR2 rather than FvDFR1 play key roles for anthocyanin synthesis in strawberry petioles

The accumulation of anthocyanins can be found in both the fruit and petioles of strawberries, but the fruit appears red while the petioles appear purple-red. Additionally, in the white-fruited diploid strawberries, the petioles can accumulate anthocyanins normally, suggesting a different synthesis pattern between the petioles and fruits. We screened the EMS mutagenized population of a red-fruited diploid strawberry ‘Ruegen’ and discovered a mutant which showed no anthocyanin accumulation in the petioles but normal accumulation in the fruit. Through BSA sequencing and allelic test, it was found that a mutation in FvDFR2 was responsible for this phenotype. Furthermore, the complex formed by the interaction between the petiole-specific FvMYB10L and FvTT8 only binds the promoter of FvDFR2 but not FvDFR1, resulting in the expression of only FvDFR2 in the petiole. FvDFR2 can catalyze the conversion of DHQ and eventually the formation of cyanidin and peonidin, giving the petiole a purplish-red color. In the fruit, however, both FvDFR1 and FvDFR2 can be expressed, which can mediate the synthesis of cyanidin and pelargonidin. Our study clearly reveals different regulation of FvDFR1 and FvDFR2 in mediating anthocyanin synthesis in petioles and fruits.

Metabolite profiles and biological activities of different phenotypes of Chinese cabbage (Brassica rapa ssp. Pekinensis)

Chinese cabbage is considered as one of the most important cruciferous vegetables in South Korea because of its use in salads, kimchi, and Korean cuisine. Secondary metabolites were quantified in three Chinese cabbage varieties: 65065, interspecific hybrid of Chinese cabbage × red cabbage exhibiting a deep purple color; 85772, interspecific hybrid of Chinese cabbage × red mustard exhibiting a reddish-purple color; and a typical Chinese green cabbage cultivar “CR Carotene” (Brassica rapa subsp. pekinensis cv. CR Carotene). A total of 54 metabolites (2 amines, 2 sugar alcohols, 2 sugar phosphates, 6 carbohydrates, 18 amino acids, 13 organic acids, 8 phenolic compounds, and 3 carotenoids) were detected in 85772. Of them, 52 metabolites excluding β-carotene and 9-cis-β-carotene, and 51 metabolites excluding leucine, β-carotene, and 9-cis-β-carotene, were detected in 65065 and CR Carotene, respectively. Amino acid content was the highest in 85772, followed by 65065 and CR Carotene. The cultivars 65065 and 85772 contained high levels of phenolic compounds and total anthocyanins. Cyanidin-, pelargonidin-, and petunidin-type anthocyanins were detected in 65065 and 85772. However, delphinidin-type anthocyanins which typically impart a deep purple color were identified only in the deep purple phenotype 65065. Furthermore, the total anthocyanin content was the highest in 85772 (4.38 ± 0.65 mg g −1 dry weight) followed by that in 65065 (3.72 ± 0.52 mg g−1 dry weight). Antibacterial and antioxidant analyses revealed remarkable antibacterial effects of the purple cultivars against pathogens Vibrio parahaemolyticus (KCTC 2471), Bacillus cereus (KCTC 3624), Pseudomonas aeruginosa (KCCM 11803), Staphylococcus aureus (KCTC 3881), Chryseobacterium gleum (KCTC 2094), and Proteus mirabilis (KCTC 2510)] and methicillin-resistant pathogenic strains of Pseudomonas aeruginosa (0826, 0225, 0254, 1113, 1378, 1731, p01827, and p01828) compared with the antibacterial effects of CR Carotene. Furthermore, 65065 and 85772 exhibited significantly higher antioxidant activity than that of the CR Carotene. Therefore, the novel purple Chinese cabbages (65065 and 85772), derived from interspecific hybridization, are potentially favorable alternatives to the typical green Chinese cabbage, given the higher content of amino acids, phenolic compounds, anthocyanins, and carotenoids, as well as an increased ability to scavenge free radicals and inhibit pathogen growth.

Molecular mechanism of different flower color formation of Cymbidium ensifolium.

Cymbidium ensifolium is one of the national orchids in China, which has high ornamental value with changeable flower colors. To understand the formation mechanism of different flower colors of C. ensifolium, this research conducted transcriptome and metabolome analyses on four different colored sepals of C. ensifolium. Metabolome analysis detected 204 flavonoid metabolites, including 17 polyphenols, 27 anthocyanins, 75 flavones, 34 flavonols, 25 flavonoids, 18 flavanones, and 8 isoflavones. Among them, purple-red and red sepals contain a lot of anthocyanins, including cyanidin, pelargonin, and paeoniflorin, while yellow-green and white sepals have less anthocyanins detected, and their metabolites are mainly flavonols, flavanones and flavonoids. Transcriptome sequencing analysis showed that the expression levels of the anthocyanin biosynthetic enzyme genes in red and purple-red sepals were significantly higher than those in white and yellow-green sepals of C. ensifolium. The experimental results showed that CeF3'H2, CeDFR, CeANS, CeF3H and CeUFGT1 may be the key genes involved in anthocyanin production in C. ensifolium sepals, and CeMYB104 has been proved to play an important role in the flower color formation of C. ensifolium. The results of transformation showed that the CeMYB104 is involved in the synthesis of anthocyanins and can form a purple-red color in the white perianth of Phalaenopsis. These findings provide a theoretical reference to understand the formation mechanism of flower color in C. ensifolium.

New Habitat Data of the Green-Winged Orchid (Anacamptis Morio L.) Located in the Surroundings of Eger, Hungary

In 2022, we identified two new habitats of the protected green-winged orchid (Anacamptis morio L.) in the Bükk Mountains, in the surroundings of the city of Eger. One of the habitats is in the southwestern steppe meadow of the protected Nagy Eged Hill, while the other one is on a private plot near the village of Szarvaskő. A total of 18 blooming individuals were counted in the two sites. In the lower part of the steppe, at the foot of the protected Nagy-Eged Hill (47°97'56"N and 20°34'51"E), we found one well-developed green-winged orchid already in its flowering stage. It stood out with its smaller size and different flower colour from the lady orchids (Orchis purpurea HUDS.) widespread on the slopes of the mountain. Unfortunately, no other roots were found during our survey. The blooming flowers that make up the inflorescence were of the most common dark purple-red color. At the other site, further 17 individuals of the green-winged orchid were identified in a private garden (3,500 m2) in the outskirts of the village of Szarvaskő (47°92'02"N and 20°40'58"E). Most of the garden is covered by regularly mowed lawn. All of the detected orchids were in bloom and appeared scattered throughout the plot. Five larger plants grew at a great distance from one another, while 12 small ones (height: ≤10 cm) developed in a bunch. We had been aware of the presence of the protected orchid species on the plot since 2017, but before 2022 only a maximum of 3 flowering individuals appeared in one specific area of the plot each year. Floristic papers have not reported the occurrence of this species either in Nagy-Eged or in Szarvaskő so far.

An enhanced-stability metal–organic framework of NH2-MIL-101 as an improved fluorescent and colorimetric sensor for nitrite detection based on diazotization reaction

Nitrite ion (NO2-) is a typical contaminant that can cause severe damage to the human body. Diazotization-based fluorimetric methods used for the efficient and selective detection of NO2- under a strong acidic condition remain a huge challenge. In this study, a specific nanoprobe was developed through the functionalization of the luminescent MOF of NH2-MIL-101 with Polyvinylidene fluoride/polyvinylpyrrolidone (PVDF/PVP) for detecting NO2- based on diazotization reaction. After functionalization, the resultant NH2-MIL-101 @PVDF/PVP exhibited enhanced stability even under a strong acidic condition and featured higher fluorescence intensity. Because NO2- reacted with the -NH2 group of the probe to form diazonium salt, a significant fluorescence signal was obtained. With the addition of N-(1-Naphthyl) ethylenediamine, the diazonium salt significantly changed from colorless to a purple-red color under direct sunlight. The developed dual-signal readout sensor exhibited high sensitivity, high selectivity, and good linearity in the range of 0.67–20 μM with a limit of detection of 0.67 μM. Owing to the unique properties of MOFs, the proposed sensor was characterized by simple preparation, high sensitivity, and fast response kinetics compared with the traditional sensing reagents. This study provides a potential strategy for fabricating smart fluorimetric probes used for nitrite detection.

Anthocyanins: What do we know until now?

Diets enriched in plant-based foods are associated with the maintenance of a good well-being and with the prevention of many non-communicable diseases. The health effects of fruits and vegetables consumption are mainly due to the presence of micronutrients, including vitamins and minerals, and polyphenols, plant secondary metabolites. One of the most important classes of phenolic compounds are anthocyanins, that confer the typical purple-red color to many foods, such as berries, peaches, plums, red onions, purple corn, eggplants, as well as purple carrots, sweet potatoes and red cabbages, among others. This commentary aims to briefly highlight the progress made by science in the last years, focusing on some unexpected aspects related with anthocyanins, such as their bioavailability, their health effects and their relationship with gut microbiota.

Enkapsulan ekstrak liang teh hasil seduhan pada berbagai pH sistem sebagai bahan inti: karakteristik fisikokimia [Physicochemical Characteristic of liang tea extract encapsulation on various pH

Liang tea is a traditional drink made from herbal ingredients and tea ingredients which are functional as antioxidants. The use of a cup of tea leaves produces an interesting red-purple color, partly because it contains brazilin pigment. The color of the liang infusion is affected by pH but it is not yet known whether it has an effect on its physicochemical characteristics. The obstacle faced is because the form of the drink in the form of steeping becomes impractical so it needs modification, one of which is in the form of an encapsulant. One of the conditions for the steeping pH is achieved by using citrate buffer. Our study aimed to obtain the steeping pH conditions that produce liang tea extract as the core ingredient to obtain the best encapsulant based on physicochemical characteristics. The research design used complete randomization with 4 treatment levels, namely the addition of citrate buffer to pH 4.25; 5.07; 6.06 and without administration of citrate buffer (pH 6.37). The physicochemical characteristics of the encapsulant were observed for pH, water content, solubility, polyphenol content and antioxidant activity in liang tea extract as the core and encapsulant material. The results showed that liang tea extract brewed at system pH 4.25 had antioxidant activity (70.48 ± 0.81 %), produced encapsulants with highest total polyphenols (493.75 ± 12.50 mg GAE/g encapsulant) and antioxidant activity (72.24 ± 3.56 %) but also highest water content (10.76 ± 0.08 %) while the highest solubility was obtained in the encapsulant with the main ingredient of liang tea extract which was brewed at a system pH of 6.37.

HR LC-MS/MS metabolomic profiling of Yucca aloifolia fruit and the potential neuroprotective effect on rotenone-induced Parkinson's disease in rats.

Yucca aloifolia L. fruit (Yucca or Spanish bayonet, family Asparagaceae) is recognized for its purplish red color reflecting its anthocyanin content, which has a powerful antioxidant activity. This study aimed to investigate yucca (YA) fruit extract's protective effect on Parkinson's disease (PD). In vitro study, the anti-inflammatory activity of yucca fruit extracts was explored by measuring tumor necrosis factor receptor 2 (TNF-R2) and nuclear factor kappa B (NF-KB) to choose the most effective extract. Afterward, a detailed in vivo investigation of the protective effect of the most active extract on rotenone-induced PD was performed on male albino Wister rats. First, the safety of the extract in two different doses (50 and 100 mg/kg in 0.9% saline orally) was confirmed by a toxicological study. The rats were divided into four groups: 1) normal control (NC); 2) rotenone group; and third and fourth groups received 50 and 100 mg/kg yucca extract, respectively. The neurobehavioral and locomotor activities of the rats were tested by rotarod, open field, and forced swim tests. Striatal dopamine, renal and liver functions, and oxidative stress markers were assessed. Western blot analysis of brain tissue samples was performed for p-AMPK, Wnt3a, and β-catenin. Histopathological examination of striatal tissue samples was performed by light and electron microscopy (EM). The metabolites of the active extract were characterized using high-resolution LC-MS/MS, and the results showed the prevalence of anthocyanins, saponins, phenolics, and choline. Biochemical and histopathological tests revealed a dose-dependent improvement with oral Yucca extract. The current study suggests a possible neuroprotective effect of the acidified 50% ethanol extract (YA-C) of the edible Yucca fruit, making it a promising therapeutic target for PD.

Tectomer-Mediated Optical Nanosensors for Tyramine Determination.

The development of optical sensors for in situ testing has become of great interest in the rapid diagnostics industry. We report here the development of simple, low-cost optical nanosensors for the semi-quantitative detection or naked-eye detection of tyramine (a biogenic amine whose production is commonly associated with food spoilage) when coupled to Au(III)/tectomer films deposited on polylactic acid (PLA) supports. Tectomers are two-dimensional oligoglycine self-assemblies, whose terminal amino groups enable both the immobilization of Au(III) and its adhesion to PLA. Upon exposure to tyramine, a non-enzymatic redox reaction takes place in which Au(III) in the tectomer matrix is reduced by tyramine to gold nanoparticles, whose reddish-purple color depends on the tyramine concentration and can be identified by measuring the RGB coordinates (Red-Green-Blue coordinates) using a smartphone color recognition app. Moreover, a more accurate quantification of tyramine in the range from 0.048 to 10 μM could be performed by measuring the reflectance of the sensing layers and the absorbance of the characteristic 550 nm plasmon band of the gold nanoparticles. The relative standard deviation (RSD) of the method was 4.2% (n = 5) with a limit of detection (LOD) of 0.014 μM. A remarkable selectivity was achieved for tyramine detection in the presence of other biogenic amines, especially histamine. This methodology, based on the optical properties of Au(III)/tectomer hybrid coatings, is promising for its application in food quality control and smart food packaging.

Study of Formaldehyde Content in Different Types of Tofu Using Micro Scale Laboratory Based Visible Beam Spectrophotometry

Microscale laboratory is an analytical technique that requires a little reagent and produces a little waste. One application of microscale laboratory is the analysis of formaldehyde content in tofu. Formaldehyde is one of the chemicals that is harmful to the body but is often misused as a food preservative in tofu. This study aims at determining the presence of formaldehyde in tofu using laboratory microscale-based Schiff reagents. The use of microscale laboratories is expected to reduce waste and support the implementation of green chemistry. The method used was a calibration curve using a series of standard solutions of 10 ppm, 15 ppm, 20 ppm, 25 ppm, and 30 ppm with scanning at a wavelength of 561 nm. In the qualitative test, all samples were reactive and showed a purplish red color. In the qualitative test, the highest formaldehyde content in the tofu sample was obtained in the white tofu 3 with a content of 99.7 ppm.