Source Of Natural Colorants Research Articles

Seed Germination in Blood Fruit (Haematocarpus validus (Miers.) Bakh. f. ex Forman) as Influenced by Substrate

Blood fruit is a tropical underutilized species, fruits of which have been identified as source of natural colourant. However, forests are the major source of fruits to native people. In order to conserve the natural population of this species and promote cultivation, nursery techniques need to be standardized. In the present investigation, effect of three substrates viz. vermicompost, sand and soil + vermicompost was studied on seed germination characteristics. Results revealed significant differences among the treatments. Use of vermicompost improved seed germination (69%) significantly over the other substrates used. Though most of the studied seedling growth parameters did not differ among the treatments, significantly highest seedling vigour index (5466.9) was recorded when vermicompost was used as substrate. Considering these findings, use of vermicompost is advisable for germination of blood fruit in nursery.

Seed Germination in Blood Fruit (Haematocarpus validus (Miers.) Bakh. f. ex Forman) as Influenced by Substrate

Blood fruit is a tropical underutilized species, fruits of which have been identified as source of natural colourant. However, forests are the major source of fruits to native people. In order to conserve the natural population of this species and promote cultivation, nursery techniques need to be standardized. In the present investigation, effect of three substrates viz. vermicompost, sand and soil + vermicompost was studied on seed germination characteristics. Results revealed significant differences among the treatments. Use of vermicompost improved seed germination (69%) significantly over the other substrates used. Though most of the studied seedling growth parameters did not differ among the treatments, significantly highest seedling vigour index (5466.9) was recorded when vermicompost was used as substrate. Considering these findings, use of vermicompost is advisable for germination of blood fruit in nursery.

Extraction of natural colourants from Mussaenda hybrid (M. philippica × M. luteola), Carissa carandas L. & Syzygium cumini L. for textile colouration

In the present study, an attempt had been made to explore the potential of natural colourants and its application in the textile industry. Natural colorants extracted from the sepals of Mussaenda hybrid, fruits of Carissa carandas and Syzygium cumini were applied on cotton, silk and polyester yarns accompanied with mordants (Alum, Acetic acid, Copper sulphate and Lemon juice) and without mordant, using an aqueous method. UV-Vis spectra of different natural dyes were determined. Percent absorption, colour co-ordinates values (CIELab), colour strength (K/S) values and fastness properties of the selected dyed yarns were tested. Different shades of yellow, pink and purple were obtained from the aqueous extracts of Mussaenda hybrid, Carissa carandas and Syzygium cumini. K/S values were enhanced with the addition of mordants. Fastness results of the selected dyed yarns showed good grades. The present study demonstrated that the above plants could be a promising source of natural colourants.

How do sowing time and plant density affect the pigments safflomins and carthamin in florets of safflower?

Safflower (Carthamus tinctorius L.), a multipurpose plant grown in many areas of the world primarily for oil extraction from seeds for food and industrial application, recently has been drawn attention as a source of natural colourants. A two-year study was carried out to examine the combined effects of sowing time (24 February, 28 March, 26 April, in 2017; 21 February, 28 March, 24 April, in 2018) and plant density (25 and 50 plants/m2) on florets and pigments (safflomins and carthamin) production in safflower (cv. Catima) in a semi-arid Mediterranean environment. Sowing delay from February to April led to a significant decrease in heads and florets yield. Indeed, crop growth period was shortened as sowing time was delayed, since flowering occurs when photoperiod requirements are fulfilled (photoperiodic control) irrespective of thermal time. Single plant was more productive at low plant density. However, heads production per unit area was greater at high plant density, i.e. increased plant population overcompensated for heads losses at individual level, irrespective of sowing time. Early sowings also resulted in a higher content of safflomins (up to 54.6 g/100 g) and carthamin (up to 2.97 g/100 g) in florets. Negative relationships described for both pigments vs. air temperatures reveal how their content tends to decrease with the raise of temperature during flowering. Plant density had no relevant effect on pigments content. Further research on the effects of the agronomic management on pigments production of safflower may help to promote the expansion and development of this still underutilized but economically important crop.

Sustainable Dyeing of Wool Fabric Using Kermes Oak (Quercus Coccifera L) as Source of Natural Colorant

ABSTRACT The present study was concerned with the extraction of natural colorant from kermes oak (Quercus coccifera L.) fruits and the application of the extracted dye on wool fibers in the presence and absence of various mordants. The effect of dyeing time and dye bath temperature were investigated. The effect of mordant type with different mordanting methods on dyeing quality was also examined. Four salt metals were used in this study; ferrous sulfate, stannous chloride, alum, and copper sulfate. The effect of these mordants on color of dyed wool samples was investigated in terms of CIELab (L*, a*, b*) and K/S values. Light, washing, and rubbing fastness of dyed samples were evaluated according to ISO standards. The obtained shades for the control samples were brown; while the mordanted samples a wide range of light to dark brownish colors with a significant enhancement in color strength values. The results indicated that mordanting gave deep shades and enhanced fastness properties.

Physicochemical Properties and Stability of Microencapsulated Betacyanin Pigments from Red Dragon Fruit Peels and Flesh

Dragon fruit (Hylocereus polyrhizus) is known for its purple-coloured peels and pulp, which can be attributed to the presence of betalains. In this study, the potential of red dragon fruit as a source of natural colorant was investigated. Betacyanins were extracted from red dragon fruit peels and flesh in 1:3 ratio with water. Microencapsulation by spray-drying was done by adding 5% and 10% (w/v) maltodextrin (DE 11.8) to peels and flesh extracts, respectively. The spray-dried colorant powders all obtained <10% moisture content, 5.261-6.409 g/100g hygroscopic moisture content, and 5.317-7.349(mg/100L) betacyanin content. Morphological characterization revealed spherical, agglomerated particles with visible cracks on the surface. The stability study conducted showed that pigment retention was lowest at 70°C and highest at 4°C. Keywords: Hylocereus polyrhizus; Red dragon fruit; Betacyanin; Microencapsulation; Physicochemical properties

Extracts from Vaccinium myrtillus L. fruits as a source of natural colorants: chemical characterization and incorporation in yogurts.

The food industry is always seeking innovative approaches to maintain consumers' interest and increase their awareness towards the healthiness of diets. Therefore, much interest has been given to natural food additives, namely colourants. In this work, a bilberry extract was primarily characterized in terms of anthocyanin compounds by UPLC-DAD-ESI/MSn, and its colouring capacity was further compared with a synthetic anthocyanin colourant (E163) in different yogurt formulations. The prepared samples were evaluated in different periods (0 and 7 days) for nutritional profile, individual fatty acids, soluble sugars and external colour to determine the effects of each additive. Overall, the major anthocyanin compounds in bilberry were malvidin glycoside and delphinidin glycoside derivatives. With regard to the prepared yogurts, all samples maintained the nutritional profile, individual fatty acids and soluble sugars, independent of storage time. Nonetheless, bilberry extracts showed lower colouring capacity when compared to that of E163, despite the higher stability of bilberry extract throughout the storage time, when compared to that of E163. Furthermore, another advantage of this natural extract is that it has potential bioactive properties that can be conferred to foods, due to their high content of bioactive compounds, such as anthocyanins.

Development of Functional Lassi (Stirred Indian Yoghurt) Supplemented with Beetroot (Beta vulgaris) Juice

Beetroot, a very nutritious vegetable, used for human consumption in raw and cooked form is also a potential source of saponins, betacyanines, betanin and polyphenols. Due to presence of betalains, the natural color pigments, beetroot is also used in food industry as source of natural color in various food products. Besides this, beetroot is also having therapeutic properties such as anti-oxidative, anti-inflammatory, hepatoprotective and anti-mutagenic properties. Therefore, a functional lassi (stirred Indian yoghurt) supplemented with beetroot juice was developed in the present study. Beetroot with red bulb was procured from local market of mehsana, washed, peeled and shredded before subjecting it to blanching and roasting treatments. Based on sensory evaluation, the lassi supplemented with blanched juice got significantly higher (p<0.05) scores than the roasted one. Further, the physicochemical and anti-oxidative properties of the developed product were also evaluated and compared with control.

Grown to be Blue-Antioxidant Properties and Health Effects of Colored Vegetables. Part I: Root Vegetables.

During the last few decades, the food and beverage industry faced increasing demand for the design of new functional food products free of synthetic compounds and artificial additives. Anthocyanins are widely used as natural colorants in various food products to replenish blue color losses during processing and to add blue color to colorless products, while other compounds such as carotenoids and betalains are considered as good sources of other shades. Root vegetables are well known for their broad palette of colors, and some species, such as black carrot and beet root, are already widely used as sources of natural colorants in the food and drug industry. Ongoing research aims at identifying alternative vegetable sources with diverse functional and structural features imparting beneficial effects onto human health. The current review provides a systematic description of colored root vegetables based on their belowground edible parts, and it highlights species and/or cultivars that present atypical colors, especially those containing pigment compounds responsible for hues of blue color. Finally, the main health effects and antioxidant properties associated with the presence of coloring compounds are presented, as well as the effects that processing treatments may have on chemical composition and coloring compounds in particular.

Prospects for economical natural colorants: insights from maize.

Anthocyanin pigments from maize offer a natural yet economical alternative to artificial dyes. Breeding for optimal colorant production requires understanding and integrating all facets of anthocyanin chemistry and genetics research. Replacing artificial dyes with natural colorants is becoming increasingly popular in foods and beverages. However, natural colorants are often expensive, have lower stability, and reduced variability in hue. Purple corn is rich in anthocyanins and offers a scalable and affordable alternative to synthetic dyes ranging in color from orange to reddish-purple. This diversity is attributable to differences in anthocyanin composition and concentration. Here we review the chemistry, biosynthesis, and genetics of purple corn and outline key factors associated with the feasibility of producing an economical source of natural colorants. Anthocyanin compositional modifications including acylation, methylation, and polymerization with flavan-3-ols can influence color stability and hue, yet there is more to learn regarding the genetic factors responsible for these modifications. Activators and repressors of anthocyanin biosynthesis structural genes as well as factors controlling trafficking and storage largely control anthocyanin yield. Further knowledge of these mechanisms will allow breeders to apply molecular strategies that accelerate the production of purple corn hybrids to meet growing demands for natural colorants.

APLIKASI PATI ASETAT SEBAGAI CARRIER AGENT ANTOSIANIN DARI UBI JALAR UNGU

Purple sweet potato (Ipomoea batatas L. Poir) anthocyanins is a source of natural colorant which has functional characteristic such as antioxidant, antibacterial, antimutagenic and anticarcinogen functions. The weaknesses of purple sweet potato anthocyanins are easily to degradation by pH, temperature, and light, but it can be improved by adding carrier agent. Acetilated starch is one of modified starch that has potential to be a carrier agent because of its ability to minimize decreasing active compound. The methodologies of the research were preparation and characterization of raw material, determination of the ratio of slurry and starch acetate carrier agent (10: 1; 10: 2 and 10: 3), application of starch acetate as anthocyanin carrier agent of slurry, filtrate and purple sweet potato pulp, and powder anthocyanin stabilized test to temperature and pH. The composition raw based material contained moisture content (79.09 - 93.51%), carbohydrates (5.63 - 20.18%), starch (4.96 - 19.22%), and anthocyanin content of 7.74 - 11.58 mg/100 g. The ratio of slurry and starch 10:1 gave Chroma of 18.48 and oHueof 334.75. In stabilization stage, slurry form produced the best characteristics i.e. anthocyanins content of 9.87 mg / 100 g, moisture content of 2.99%, Chroma of 15.92, oHue of 342.38, stable at a heating temperature of 80 oC and pH of 3 - 4 and also dissolved well at 80oC. The result showed that acetilated starch binds purple sweet potato anthocyanins in slurry form more stable than those in filtrate and pulp.Keywords: anthocyanins, carrier agent, acetate starch

Stenocereus griseus (Haw) pitaya as source of natural colourant: technological stability of colour and individual betalains

SummaryStenocereus griseus pitaya has been evaluated as potential natural colourant on the basis of tristimulus colorimetry, differential colorimetry, and individual betalains, not previously conducted in conjunction with this raw material. Different technological treatment conditions were reproduced based on different pHs, temperatures and storage time. According to the results, cold temperatures (4 °C) maintained for longer the initial colour characteristics (L*, and hab) of the extracts, whereas hab modifications began from the commencement of treatment at room temperature. Highly acidic extracts (pH 4) were the most stable samples in the light of the lower hab and changes over time, even at room temperature. Betanin, isobetanin, betanidin and 2‐decarboxy‐neobetanin were more affected by temperature, whereas the content of the minor betalains significantly (P &lt; 0.05) varied when pH was modified. Moreover, visually appreciable and quantitative colour changes (Δ &gt; 3) were observed among all pH values and temperatures.

Sustainable Dyeing of Cotton Fabric Using Black Carrot (Daucus carota L.) Plant Residue as a Source of Natural Colorant

Sustainable Dyeing of Cotton Fabric Using Black Carrot (Daucus carota L.) Plant Residue as a Source of Natural Colorant

Supercritical CO2 to recover extracts enriched in antioxidant compounds from beetroot aerial parts

Abstract Beetroot is a well appreciated edible root, widely used for sugar and ethanol production, and source of natural colorant. Its aerial parts, leaves and stems, are frequently discarded as animal feed or manure. Therefore, the recovery of bioactive components from these materials is appealing due to abundance of raw material, its low price and poor valorization, allied with the lack of related studies. Soxhlet, maceration, ultrasound and supercritical fluid extraction (SFE) were compared in terms of process yield and extract quality, particularly related to its total phenolic content (TPC) and antioxidant potential. Extracts were compared with standard antioxidant BHT (butylated hydroxytoluene), and the highest TPC values were obtained by SFE with ethanol:water and ethanol as cosolvents, up to 99 ± 4 mgGAE/gextract and 98 ± 6 mgGAE/gextract, for leaves and stems respectively. The bioactive substances extracted from these residues may present a high potential for reused in food or pharmaceutical industries, supporting the closed cycle manufacturing.

Enhanced stability of red-fleshed apple anthocyanins by copigmentation and encapsulation.

Red-fleshed apples are a great source of natural colorants and functional food ingredients because of their high anthocyanin content. Generally, anthocyanins are highly unstable after extraction, which limits their wide applications in the food and pharmaceutical industries. This study was aimed at investigating the effects of combining copigmentation with encapsulation on the stability of anthocyanins from red-fleshed apples. In this study, red-fleshed apple anthocyanins were copigmented with caffeic acid, and then the copigmented complexes were encapsulated using gum arabic and maltodextrin using spray drying and freeze drying. All anthocyanin microcapsules had high encapsulation efficiencies ranging from 93.84 to 96.85% with mean hydrodynamic diameter smaller than 350 nm. After heating at 80 °C for 2 h, the dispersions of microencapsulated anthocyanins with copigments exhibited the highest absorbance values at λmax (515 nm) (P < 0.05). Light stability experiments demonstrated that the half-life of the red-fleshed apple anthocyanins increased from 5 to 12 days after being treated with copigmentation and encapsulation. The drying methods (spray/freeze drying) did not significantly influence the stability of the microencapsulated anthocyanins. Applying copigmentation and spray-drying encapsulation in tandem has great potential for enhancing the stability of red-fleshed apple anthocyanins. Thus, such anthocyanins with enhanced stability may be increasingly used in the food and pharmaceutical industries as value-added natural food pigments. © 2018 Society of Chemical Industry.

Valorisation of sweet corn (Zea mays) cob by extraction of valuable compounds

SummaryThe main objective of this study was to investigate the proximate, mineral and phytochemical compositions of sweet corn cob (SCC), often neglected and regarded as agricultural waste. Compositional analysis showed that more than 60% of SCC was composed of insoluble dietary fibre, with cellulose being the major constituent. Results also showed that SCC can be a good source of non‐essential protein and minerals (phosphorus, potassium and manganese). SCC had a total phenolic content of 6.74 g GAE kg−1 dry weight (DW), of which bound phenolics were predominant. The bound phenolics fraction showed the highest antioxidant capacity in all three antioxidant capacity assays (TEAC, FRAP and DPPH) and contained the highest amount of ferulic and p‐coumaric acid. The main carotenoids present in SCC were β‐carotene, zeaxanthin and lutein. This investigation shows that SCC can be a potential source of natural colorant (carotenoids), antioxidants (phenolics) and nutritional supplements (proteins and phytochemicals).

Extraction of anthocyanins from Aronia melanocarpa skin waste as a sustainable source of natural colorants

Aronia melanocarpa (Michx.) Elliott (black chokeberry) skin wastes from the production of Aronia fruit juice were extracted using a batch extraction method and a novel integrated extraction‐adsorption process. Optimum conditions for batch extraction were as follows: 60 °C, 3 h, acid (0.1% v/v hydrochloric acid), biomass‐to‐solvent ratio of 1:16, and biomass‐to‐solid phase extraction resin ratio of 1:1. The integrated extraction‐adsorption process gave improved anthocyanin yields of higher quality when the process was performed for 3 h without cooling of the circulating liquid, and with a flow rate of 1.3 ml s−1. Overall, the new method showed better anthocyanin yield and purity compared with the batch method, increasing the extraction yield by ca. 20% (5.25→6.34 mg g−1 dry weight of pomace) and increasing anthocyanin content by ca. 40% (19.9%→28.4% w/w dry weight of extract). This method also simplified the process as three steps were eliminated saving time and energy. Furthermore, the integrated extraction‐adsorption method is industrially scalable to produce large quantities of anthocyanins. In the batch method, anthocyanins present in A. melanocarpa skins were identified as cyanidin‐3‐O‐galactoside (38.8%), cyanidin‐3‐O‐arabinoside (6.4%), cyanidin‐3‐O‐glucoside (3.6%), cyanidin‐3‐O‐xyloside (0.5%), and the cyanidin aglycon (50.7%); in the continuous method, anthocyanin content was cyanidin‐3‐O‐galactoside (45.7%), cyanidin‐3‐O‐arabinoside (16%), cyanidin‐3‐O‐glucoside (3.6%), cyanidin‐3‐O‐xyloside (2.7%), and the cyanidin aglycon (32%). The integrated extraction‐adsorption method was shown to be substantially less susceptible to acid‐catalysed anthocyanin decomposition processes. All anthocyanins were derived from only one anthocyanidin parent structure (cyanidin), and only monosaccharide glycosides were identified, which is unusual when compared with other berries that typically have more anthocyanidins and/or greater glycosylation diversity.

Harnessing Natural Colorants for Sustainable Textile Dyeing an Eco-Friendly Approach Using Sweet Cane (Saccharum Bengalense Retz.) Inflorescence

ABSTRACT The excessive industrial use of dye producing plants has threatened the existence of these species and biodiversity. Exploration of abundantly available natural dye sources not only provide industrial benefits but also share the load of dye yielding plants. In the present study we used the inflorescence of munj sweet cane (Saccharum bengalense Retz.) to extract natural colorant for textile industry. This easily available plant is cheap source of natural colorants and good alternative of synthetic dyes. The munj sweet cane inflorescence extract and fabric was treated with microwave radiations. The dyeing aspects like temperature, time, fabrics to extract ratio, salt type and salt concentrations were optimized. Pre-and post mordanting was carried out and optimized using copper, iron, moringa and turmeric. All the samples were analyzed by spectra flash D65 10 Deg to determine the color strength (%) value. Results proved inflorescence extract of munj sweet cane (RS, two minutes) using aqueous media as a good source of natural dye. Three grams of sodium chloride as exhaustion agent was observed to be the best while 70 0C temperatures gave best colour strength. Among chemical mordants, iron proved to be good one for producing varying shades and better colour strength. Bio mordanting with turmeric was proved to be more beneficial for getting best color strength and new shades.

Sequencing and phylogenetic analyses of talaromyces amestolkiae from amazon: A producer of natural colorants

The population interest in health products is increasing day-by-day. Thus, the demand for natural products to be added in food and pharmaceutical commodity is also rising. Among these additives, colorants, which provides color to products, can be produced by microorganism through bioprocess. Looking for new source of natural colorants, fungi have been employed to this purpose producing novel and safer natural colorants. So, the main goal of this study was to describe a Talaromyces species able to produce natural colorants and investigate nutritional parameters of colorants production using statistical tool. The taxonomy classified the microorganism as Talaromyces amestolkiae. The statistical design evaluated pH and glucose, meat extract and meat peptone concentration as independent variables, and red colorants production as main response. Under the best condition (g/L: glucose 30, meat extract 1, meat peptone 10, and initial pH of 7.0) an increase of 229% in the red colorant production was achieved as compared with the initial media used. The dried fermented broth containing red colorants showed low cytotoxicity against fibroblasts cells (IC50 > 187.5 g/L) and effective antimicrobial activity against S. aureus (MIC of 2.5 g/L). Thus, T. amestolkiae colorants can be attractive to food and pharmaceutical applications as it does not produce toxic compounds and can promote protection against microorganism contaminants. © 2018 American Institute of Chemical Engineers Biotechnol. Prog., 35: e2684, 2019.

Thai Purple Sweet Potato Flours: Characteristic and Application on Puffed Starch-Based Snacks

Characteristics and properties of 4 Thai purple sweet potato flours, Maejo 343, Phichit 65-3, Phichit 290-9 and Torperk were determined in terms of native and pre-gelatinized flours. Color, physicochemical properties and antioxidant activity of native and pre-gelatinized flours depend on their varieties. All native flours showed low redness (a*) and blueness (-b*) values but high pasting properties. Pre-gelatinized flours had a unique purple color and high antioxidant activity. Flours produced by Phichit 65-3 showed a deep intense purple color, high anthocyanins and good antioxidant activity. Both native and pre-gelatinized Phichit 65-3 flours were used as the main raw materials of air-puffed pre-gelatinized flours with different ratios at 10%, 30% and 50%. Increasing the content of pre-gelatinized flours improved color, expansion and antioxidant activity of snacks. Low hardness (9.55-11.65 kg) was presented in all snacks prepared from sweet potato flours. Purple sweet potato snacks prepared from 50% pre-gelatinized flour had good appearance, light texture, high anthocyanins and high antioxidant activity. Results showed that Thai purple sweet potato flours can be used to produce healthy snacks with improved appearance and texture. They also have potential as sources of natural colorants and antioxidants in food products.