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Polyphenols as Natural Food Pigments: Changes During Food Processing
Abstract
The colors of the foods and beverages contribute not only to their appearance but also to their agreeableness, which linked to both taste and flavor. Polyphenols, particularly flavonoids, are important pigments for determining food color, similar to carotenoids and chlorophylls. Foods and beverages contain a mixture of intact pigments, which are derived from raw materials and artificial pigments that are generated by chemical and enzymatic reactions during processing and storage. This study provides an overview of the characteristics and contributions of native polyphenol pigments from plants materials, as well as those generated by chemical and enzymatic reactions during food and beverage production.
... It appears that a higher grape skin content enhances the brightness of the WBB beverage, but this effect is noticeable only in the presence of grape seeds. This may indicate an interaction that potentiates brightness [12]. Apart from inducing brightness, phenolic compounds also affect the food taste, often contributing to bitterness and astringency [12]. ...
... This may indicate an interaction that potentiates brightness [12]. Apart from inducing brightness, phenolic compounds also affect the food taste, often contributing to bitterness and astringency [12]. In addition, a marked perception of acidity may be due to the low or no sugar content in the grape pomace after alcoholic fermentation during winemaking. ...
Aligned with the principles of the circular bioeconomy, this study explores the use of winemaking by‐products as a source of bioactive phenolic compounds. Skins and seeds from Tempranillo and Graciano grapevine varieties were conditioned to prepare a phenolic‐rich beverage. To study its hypoglycemic properties, a pilot trial was conducted to evaluate postprandial glycemia after the intake of the wine by‐product‐based beverage (WBB). The postprandial glycemia of 10 healthy adults was measured after the intake of: (i) water + sugar solution, (ii) WBB + sugar solution, and (iii) WBB + water. In parallel to blood glucose measurement, blood samples were also collected using dried blood spot cards to determine the phenolic metabolites by UHPLC‐QqQ‐MS/MS. Although blood glucose levels tended to decrease after WBB intervention, these changes were not statistically significant related to the interindividual variability. The volunteers showing a reduction in blood glucose were classified as “responders”, and those who showed no changes were classified as “non‐responders”. Wine by‐products can be effectively used in functional beverages formulation to increase bioactive compound content and manage postprandial glucose in some individuals.
... With respect to the color analysis, marination increasing the redness (A*), yellowness (B*) and decreasing the lightness (L*) was expected as this could be attributed to the spices used in the marinade. The decrease in yellowness and redness in antimicrobial incorporated samples as compared to the marinated samples could be attributed to the various polyphenols naturally occurring in used antimicrobials (Shoji, 2007). ...
The aim of this study was to investigate the antimicrobial effect of marination, natural antimicrobials, and packaging on the microbial population of chicken tawook during storage at 4°C. Chicken meat was cut into 10 g cubes and marinated. The chicken was then mixed individually with 0.5% or 1% (w/v) vanillin (VA), β-resorcylic acid (BR), or eugenol (EU), and stored under aerobic (AP) or vacuum (VP) packing at 4°C for 7 d. The marinade decreased microbial growth as monitored by total plate count, yeast and mold, lactic acid bacteria, and Pseudomonas spp. by about 1 log cfu/g under AP. The combination of marinade and antimicrobials under AP and VP decreased growth of spoilage-causing microorganisms by 1.5 to 4.8 and 2.3 to 4.6 log cfu/g, respectively. Change in pH in VP meat was less than 0.5 in all treated samples including the control. Marination decreased the lightness of the meat (L*) and significantly (p < 0.05) increased the redness (A*) and yellowness (B*). Overall acceptability was highest for marinated samples with 0.5% BR.
... Doğal kaynaklı pigmentlerin doza bağlı ve bileşiğe özgü bir şekilde genel antioksidan kapasiteye katkıda bulunduğu bildirilmiştir (McGill, 2009;Agcam ve ark., 2017;Petropoulos ve ark., 2019). Doğal pigmentlerdeki önemli bileşikler bazı polifenoller, karotenoidler, klorofiller ve betalainlerdir (Shoji, 2007;Aberoumand, 2011;Pan ve ark., 2018;Hossain ve ark., 2019;Orgeron ve ark., 2019). Karotenoidler; karotenler ve ksantofiller olmak üzere iki başlıca gruba ayrılır. ...
Likopen, başta domates ve domates türevi gıdalar olmak üzere bazı sebze ve meyvelerde doğal olarak bulunan, karotenoidler grubuna ait kırmızı renkli bir pigmenttir. Likopen pigmenti, güçlü bir antioksidan ve pro-vitamin A aktivitesi göstermeyen bir karotenoid olarak kabul edilir. Likopen, spesifik biyolojik özelliklere katkıda bulunabilecek benzersiz yapısal ve kimyasal özelliklere sahiptir. Diyabet, kardiyovasküler hastalıklar, kanserler, cilt ve kemik rahatsızlıkları, nörolojik bozukluklar gibi çeşitli hastalıkların önlenmesi ve tedavisinde likopenin çok çeşitli yararlı etkilere sahip olduğu bildirilmiştir. Deney hayvanlarında ve insanlarda likopenin biyoyararlanımı, dokularda dağılımı, metabolizması, atılımı ve biyolojik etkileri ile ilgili bilgiler literatürde birikmeye başlasa da bu konuda daha fazla araştırma yapılması gerekmektedir. Bu derleme, likopenin özellikleri, likopen kaynakları, alınımı ve biyoyararlanımı ile birlikte insan sağlığındaki olası rolü hakkındaki mevcut bilgi durumunu özetlemektedir.
... There are phenolic compounds with characteristic pigmentation potential, for example, flavonols and anthocyanins. Moreover, noncolored phenolic compounds, such as phenolic acids, may not provide color but possesses antioxidant activity and may serve as a stabilizer of colored polyphenols as a copigmentation agent (Shoji, 2007). Colored polyphenols, particularly anthocyanins, are economically relevant for their potential use as natural colorants in the pharmaceutical, food, and feed industry Fonseca et al., 2021;. ...
Common beans are an inexpensive source of high‐quality food ingredients. They are rich in proteins, slowly digestible starch, fiber, phenolic compounds, and other bioactive molecules that could be separated and processed to obtain value‐added ingredients with techno‐functional and biological potential. The use of common beans in the food industry is a promising alternative to add nutritional and functional ingredients with a low impact on overall consumer acceptance. Researchers are evaluating traditional and novel technologies to develop functionally enhanced common bean ingredients, such as flours, proteins, starch powders, and phenolic extracts that could be introduced as functional ingredient alternatives in the food industry. This review compiles recent information on processing, techno‐functional properties, food applications, and the biological potential of common bean ingredients. The evidence shows that incorporating an adequate proportion of common bean ingredients into regular foods such as pasta, bread, or nutritional bars improves their fiber, protein, phenolic compounds, and glycemic index profile without considerably affecting their organoleptic properties. Additionally, common bean consumption has shown health benefits in the gut microbiome, weight control, and the reduction of the risk of developing noncommunicable diseases. However, food matrix interaction studies and comprehensive clinical trials are needed to develop common bean ingredient applications and validate the health benefits over time.
... The tannins behave differently when the tea is brewed some of the tannins get hydrolyzed, forming acidic compounds in the tea. The brown color of tea is due to the pigments such as flavonoids and chlorophylls which are dissolved in the hot water when the tea is brewed [3] . Caffeine (C8H10N4O2) was first discovered in the tea in 1827 by the German chemist Friedrich Ferdinand Runge in 1819 and was named "Theine". ...
Caffeine is a common organic molecule found in many beverages such as coffee, tea, energy drinks and cola, which make the drinks addictive. Caffeine has drawn more attention due to its physiological effects beyond its stimulatory effect on central nervous system, hence it is used both recreationally and medically to reduce physical fatigue and restore mental alertness when unusual weakness or drowsiness occurs. Caffeine content in various energy drinks and beverage varies from 10 to 50 mg of caffeine per serving; however the US Food and Drug Administration (FDA, 2006) limits the maximum amount in carbonated beverages to 6 mg/oz. Large amount of caffeine consumption can cause physiological and psychiatrically dependence. The aim of this study is to determine the concentration of caffeine in tea brands available in India to ensure whether the caffeine concentration in the follow tea as per FDA recommendation or not. There are few reputed brands like Taj, Red Label, Agni and other local brands like Mohini, and Krishna Gopal were studied, by using simple and fast standard UV-Visible spectrophotometric method. The minimum caffeine level was observed in the Mohini brand tea, while Taj tea brand sample showed the highest caffeine content.
... Fruits are rich in polyphenols, which are known for their antioxidant activity and health-promoting properties [55]. The total polyphenol content (TPC) in apples was determined as milligram gallic acid equivalent per gram of dry weight using the Folin-Ciocalteau method as shown in Figure 13. ...
Electrohydrodynamic drying is a novel non-thermal technique for dehydrating heat-sensitive foods. However, its industrial applications are limited due to the underexplored effects of material properties and environmental conditions on product quality. For this purpose, a multifactorial experiment was designed to study the effects of material thickness, load density, external airflow, and humidity on the EHD drying efficiency and quality of apple slices. The experiments show that the intensity of EHD drying increased with a decrease in humidity, slice thickness, and load density. The effective diffusivity of apple slices with EHD drying was about 5.17·10⁻¹² m²/s, slightly increasing with external airflow. The specific energy consumption of EHD drying was 10–12 times lower than hot air drying. The time of EHD drying at 20 °C was equivalent to hot air drying at 40 °C, but the impact of EHD drying on the product quality was significantly lower. EHD drying better preserved the color and phenolic content in dried apple slices, with less cellular damage. Hence, EHD drying can be employed in industry as a sustainable alternative to hot air drying.
The incorporation of polyphenols into food systems provides various health benefits, yet their stability and bioactivity are often compromised by processing conditions. In this study, we advanced the pH-driven method for processing highly pH-sensitive polyphenols, such as quercetin, by optimizing operating conditions, including minimizing oxygen exposure and reducing operating times. As a result, an improved post-pH-driven (PPD) method was developed to encapsulate pH-sensitive quercetin into nanoemulsions with an encapsulation efficiency exceeding 95%, indicating that this method could be broadly applicable for incorporating various polyphenols. For example, it has been successfully applied to upcycle plant polyphenols from peanut skin into nanoemulsions, serving as a representative food model. The PPD method demonstrated superior performance compared to a conventional water-based method, achieving 1.8 times higher remaining percentage of total polyphenolic content. Additionally, the PPD-based nanoemulsions exhibited significantly enhanced antioxidant properties, with DPPH and ABTS radical scavenging activities increasing by 3.7 and 2.8 times, respectively, compared to the water-based method. These findings underscore the potential of the PPD method as a versatile and efficient approach for developing polyphenol-powered foods by upcycling plant byproducts and improving processing efficiency.
Likopen, başta domates ve domates türevi gıdalar olmak üzere bazı sebze ve meyvelerde doğal olarak bulunan, karotenoidler grubuna ait kırmızı renkli bir pigmenttir. Likopen pigmenti, güçlü bir antioksidan ve pro-vitamin A aktivitesi göstermeyen bir karotenoid olarak kabul edilir. Likopen, spesifik biyolojik özelliklere katkıda bulunabilecek benzersiz yapısal ve kimyasal özelliklere sahiptir. Diyabet, kardiyovasküler hastalıklar, kanserler, cilt ve kemik rahatsızlıkları, nörolojik bozukluklar gibi çeşitli hastalıkların önlenmesi ve tedavisinde likopenin çok çeşitli yararlı etkilere sahip olduğu bildirilmiştir. Deney hayvanlarında ve insanlarda likopenin biyoyararlanımı, dokularda dağılımı, metabolizması, atılımı ve biyolojik etkileri ile ilgili bilgiler literatürde birikmeye başlasa da bu konuda daha fazla araştırma yapılması gerekmektedir. Bu derleme, likopenin özellikleri, likopen kaynakları, alınımı ve biyoyararlanımı ile birlikte insan sağlığındaki olası rolü hakkındaki mevcut bilgi durumunu özetlemektedir.
This study was conducted to evaluate the effects of nitrite-rich (celery powder; CP) and pigment-rich (purple sweet potato powder, PSP; red beet powder, RB) substitutes for synthetic sodium nitrite (CON) on the quality characteristics of emulsion-type pork sausages during four weeks of cold storage. Natural substitutes decreased the pH, lightness, and textural properties of pork sausages during storage (P < 0.05). Pigment-rich substitutes showed a decreased antioxidant effect after two weeks of storage when compared to the nitrite-rich groups (CON and CP; P < 0.05). Pigment-rich substitutes also accelerated the discoloration of pork sausages by increasing yellowness (RB and PSP) and decreasing redness (PSP) during storage (P < 0.05). However, these two pigment-rich substitutes showed different trends in redness (higher in PSP and lower in RB) and yellowness (higher in RB and lower in PSP) when compared to the nitrite-rich groups (CON and CP). Different types (nitrite-rich and pigment-rich) of natural substitutes for sodium nitrite had different effects on the quality characteristics of emulsion-type pork sausages throughout the four weeks of storage evaluated in this study.
Two new malvidin-derived pigments, referred to as A and B, were detected in red wine made from
Vitis vinijera grapes (var. Carignane) and characterised. The results reported herein indicate that they
are formed by covalent binding of major wine anthocyanins [malvidin 3-monoglucoside and malvidin
3-(6-p-coumaroyl)monoglucoside] with 4-vinylphenol. Synthetic products obtained by reaction between
these reagents were shown to be identical with the natural compounds on the basis of their UV-visible,
mass and 'H NMR spectra. Their formation involves cyclisation between C-4 and the hydroxy group at
C-5 of the original flavylium moiety and the vinylphenol double bond. Subsequent oxidation leads to
pigment A or B. Their structure can yield two flavylium mesomeric forms, one corresponding to the
malvidin type and the other to the pelargonidin type. The pigments' colour suggests that the latter is the
predominant form under our conditions.
The fractionation of a grape skin extract by multilayer countercurrent chromatography coupled with step gradient elution allowed the preparation of a fraction almost devoid of free anthocyanins. This fraction appeared to be almost exclusively polymeric, as judged by liquid chromatographic-mass spectrometric (LC-MS) analysis, color-bleaching tests with sulfur dioxide, and thiolysis. Electrospray mass spectrometric analysis indicated that the pigmented material in this fraction was chiefly composed of direct condensation products of anthocyanin extending up to trimers. With regard to their linkages, the anthocyanin units in the oligomers were possibly linked by either an A-type (by both carbon-carbon and ether bonds) or B-type (by carbon-carbon bond) linkage, like proanthocyanidins. The terminal anthocyanin unit of the oligomers is consistently in the flavylium form but the extension units are in the flavan form for the A-type oligomers and in the flavene form for the B-type oligomers. Although their linkages still need to be defined rigorously, this is the first mass spectrometric evidence confirming the existence of anthocyanin oligomers in the grape skin extract.