RESUMEN
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.
Asunto(s)
Antocianinas , Brassica , Goma Arábiga , Antocianinas/química , Antocianinas/análisis , Brassica/química , Concentración de Iones de Hidrógeno , Goma Arábiga/química , Papel , Técnicas Analíticas Microfluídicas/instrumentaciónRESUMEN
In this research, accelerated aroma release experiments and malvidin-3-O-glucoside copigmentation experiments in model red wine solutions were designed to investigate the abilities and molecular mechanisms of mannoproteins in modulating olfactory/chromatic properties of red wines. Results indicate that under orthonasal condition, mannoprotein MP2 was promising aroma modulator due to its predictable behaviors in expelling and retaining the aroma compounds during different periods. Low field nuclear magnetic resonance and molecular dynamic simulation proved that the modulation ability of MP2 should be explained by its transitionary interacting preferences with water/aroma compound molecules. Retronasal results show that the release of aroma compounds and olfactory perceptions were irregular and difficult to predict, probably due to the complexity of the retronasal condition. All mannoproteins protected malvidin-3-O-glucoside and quercetin via the formation of binary/ternary complexes, and quercetin was found prior to be protected than malvidin-3-O-glucoside. Principal mannoprotein A0A6C1DV26 might be the critical malvidin-3-O-glucoside protector. With the presence of quercetin, principal mannoproteins B3LQU1/B5VL26 in mannoprotein MP1 might exhibit intramolecular and/or intermolecular mechanisms that strengthened the hyperchromic effect, thus enhanced the copigmentation.
Asunto(s)
Antocianinas , Glucósidos , Glicoproteínas de Membrana , Vino , Vino/análisis , Glucósidos/química , Glicoproteínas de Membrana/metabolismo , Antocianinas/química , Odorantes/análisis , Quercetina/química , Percepción Olfatoria , Simulación de Dinámica Molecular , HumanosRESUMEN
The objective of this work was to evaluate the potential application of chitosan/PVA food packaging films incorporating nano-ZnO and purple potato anthocyanins for preserving chilled hairtail pieces. The hairtail pieces were packaged with chitosan/PVA (CP) and chitosan/PVA/nano-ZnO/purple potato anthocyanins (CPZP), respectively, and Control named without any packaging. The changes in pH, total volatile basic nitrogen (TVB-N), total bacterial colony (TVC), thiobarbituric acid (TBA), color value, and sensory evaluation scores of hairtail pieces were periodically determined. Notably, pH, TVC, TVB-N and TBA values of CPZP group on day 15 were 11.67 %, 23.71 %, 80.73 %, and 35.07 %, respectively, lower than Control group. In addition, CPZP group also performed the best in color and sensory evaluation. These results indicated that CPZP, an active food packaging, could extend the shelf-life of hairtail at least 6 days. Overall, chitosan/PVA food films incorporated with nano-ZnO and purple potato anthocyanins (180 mg/100 mL) provides a potential application in food preservation.
Asunto(s)
Antocianinas , Quitosano , Embalaje de Alimentos , Conservación de Alimentos , Almacenamiento de Alimentos , Alcohol Polivinílico , Solanum tuberosum , Óxido de Zinc , Quitosano/química , Embalaje de Alimentos/métodos , Antocianinas/química , Solanum tuberosum/química , Óxido de Zinc/química , Conservación de Alimentos/métodos , Almacenamiento de Alimentos/métodos , Alcohol Polivinílico/química , Concentración de Iones de Hidrógeno , Color , Animales , Nanopartículas/químicaRESUMEN
In recent years, the wine industry has shifted towards plant-based fining agents for food safety reasons and consumer preferences. This study analysed the interaction of five plant fibers with red wine phenolic compounds to determinate their performance as fining agents. Chemical composition, polysaccharide profile, and physical properties were examined. Pea, cellulose, and Sauvignon Blanc pomace fibers effectively reduced tannin content while minimally affecting the concentration of anthocyanins, flavonols and wine color. Contrary to previous beliefs, the presence of pectins in fibers didn't play a crucial role in phenolic compound interaction since cellulose-rich fibers with low pectin concentration also bound tannins effectively, especially those with small particle size and high contact surface. Pea fiber, rich in cellulose and pectins, showed remarkable tannin retention while minimally affecting wine color. This research highlights the potential of plant fibers as effective fining agents in wine production and how their composition affects their performance.
Asunto(s)
Vino , Vino/análisis , Taninos/química , Taninos/análisis , Fenoles/química , Fenoles/análisis , Antocianinas/química , Antocianinas/análisis , Vitis/química , Color , Pisum sativum/química , Pectinas/químicaRESUMEN
Management of diabetic chronic wound exudate is a serious challenge in healthcare worldwide since it is related to the speed of diabetic wound healing. However, current foam dressings not only absorb fluid to generate swelling and compress the wound to hinder wound healing but also are very thick and less comfortable to use. Herein, a superabsorbent self-pumping ultrathin dressing is reported to accelerate diabetic wound healing by achieving superior exudate absorption and management in an ultrathin state. The self-pumping dressing is composed of a drainage layer loaded with anthocyanidin and a thermoplastic polyurethane absorbent layer embedded with superabsorbent particles. The dressing realizes the self-pumping process of unidirectional exudate draining to the absorption layer through the drainage layer without significant dressing swelling to compress the diabetic wound. The dressing is experimentally proven to unidirectionally drain excessive exudate with inflammatory factors and modulate the conversion of macrophages from M1 to M2 in diabetic wounds, thereby promoting the healing of diabetic skin ulcers faster than commercial foam dressings. Therefore, the dressing provides a new idea and novel method for accelerating diabetic skin ulcer healing.
Asunto(s)
Antocianinas , Vendajes , Diabetes Mellitus Experimental , Macrófagos , Cicatrización de Heridas , Cicatrización de Heridas/efectos de los fármacos , Animales , Macrófagos/efectos de los fármacos , Macrófagos/metabolismo , Macrófagos/inmunología , Ratones , Diabetes Mellitus Experimental/terapia , Antocianinas/química , Antocianinas/farmacología , Ratas , Masculino , Células RAW 264.7 , Poliuretanos/químicaRESUMEN
Anthocyanins (AC) are vulnerable to degradation when affected by external factors. The present study employed ultrasound-assisted glycosylation of ovalbumin (OVA) and dextran (Dex) to generate conjugate carrier for AC to improve its stability. The results showed that sonication significantly improved the progression of Maillard reaction to OVA. Compared to traditional glycosylation, ultrasound treatment showed a higher degree of grafting, a lower number of free-SH, and smaller particle size and uniform distribution. The SDS-PAGE results indicated covalent interaction. Intrinsic fluorescence (INF), Fourier transform infrared spectroscopy (FTIR), and Circular dichroism (CD) analysis results suggested that ultrasound-assisted glycosylation altered the OVA structure. The scanning electron microscope (SEM) and X-ray diffractometer (XRD) observed that the ultrasound-assisted complex had a more compact and smoother structure and protein unfolding were better. The protein solubility increased significantly after glycosylation. Thermal gravimetric analysis (TGA) and Differential scanning calorimetry (DSC) indicated that the glycosylated conjugates can significantly improve the thermal stability of AC In addition, the AC showed an improved processing and storage stability when conjugated with glycosylated carrier. The glycosylated protein-anthocyanins complex may help provide new ideas and scientific basis for the development of naturally sourced anthocyanins-relevant products in pharmaceutical and food industry applications.
Asunto(s)
Antocianinas , Dextranos , Ovalbúmina , Glicosilación , Dextranos/química , Ovalbúmina/química , Antocianinas/química , Ondas Ultrasónicas , Solubilidad , Portadores de Fármacos/químicaRESUMEN
Food from animal sources (e.g., fish) represents the food group most likely to disseminate diseases to humans. To prevent food contamination and foodborne illnesses, intelligent packaging has been developed to monitor fish freshness by real-time tracking their physicochemical attributes and informing consumers about their conservation state. In this context, we investigated the influence of ionic strength (IS) provided by CaCl2 on the chromatic response of anthocyanin açai extracts incorporated into methylcellulose (MC) within hydrocolloid-based colorimetric sensors for monitoring the freshness of Lambari fish. The color sensitivity of the sensors was modulated by IS in the presence of NH3 volatile and/or TVB-N. Increasing IS led to a plasticizing effect in the MC matrix, which influenced the chromatic properties of anthocyanin in the presence of NH3 and/or TVB-N. The perception of distinct colors by untrained eyes improved from 10 min with the control sensor to 2.5 min for sensors with IS >50 mM. Adjusting the IS to 500 mM with LiCl, CaCl2, or MgCl2 resulted in gray-green, blue, or moss-green colors, respectively, diverging from the control sensor's color (pink and gray) after 10 min of ammonia exposure, confirming salt-induced copigmentation. Color irreversibility in the sensors was achieved when the IS exceeded 250 mM. Through principal component analysis, we statistically validate the efficacy of the sensor in assessing the freshness of Lambari fish. The sensor maintained its color-change capability even after 60 d of storage and was able to classify Lambari fish freshness according to Brazilian and European standards. This study elucidates the interrelation between the structures and properties of natural compounds such as MC, anthocyanin, and CaCl2, providing a method to control the chromatic properties of sensors intended to monitor food quality, safety, and shelf-life.
Asunto(s)
Peces , Metilcelulosa , Animales , Metilcelulosa/química , Metilcelulosa/análogos & derivados , Concentración Osmolar , Compuestos Orgánicos Volátiles/análisis , Compuestos Orgánicos Volátiles/química , Antocianinas/análisis , Antocianinas/química , Embalaje de Alimentos/métodos , Color , Colorimetría/métodosRESUMEN
A double-layer film was developed with tannic acid (TA) co-pigmented purple potato anthocyanin extract (PAE)-agar as the inner layer, and K-carrageenan-oregano essential oil Pickering emulsion (OPE)/silver nanoparticles (TA-AgNPs) as the outer layer. Molecular docking and FT-IR results elucidated that intermolecular hydrogen bond was the main interaction between components in the agar-carrageenan matrix, with TA and PAE contributing to intensified anthocyanin color through π-π stacking. The incorporation of OPE/TA-AgNPs enhanced the film's hydrophobicity (WCA > 100°) and UV-vis barrier (close to 0% at 200-320 nm, effectively impeding UVA, UVB, and UVC) properties and exhibited outstanding antioxidant (DPPH scavenging rate > 88%) and antimicrobial activities. This film showed a significant color change in the pH range of 2-12 (from pink to yellow) and a considerable sensitivity to volatile amines within 2 min. The films effectively alleviated beef spoilage (extending the shelf life of beef for 1d) and reflected the freshness of beef during storage. Additionally, the digital color information of the film was obtained by a smartphone combined with RGB values analysis to quantify the freshness of beef rapidly. Therefore, this study expands the application of food packaging films with freshness preservation and monitoring in the field of animal-derived food.
Asunto(s)
Antocianinas , Embalaje de Alimentos , Conservación de Alimentos , Gelatina , Nanopartículas del Metal , Plata , Taninos , Taninos/química , Taninos/farmacología , Animales , Antocianinas/química , Antocianinas/farmacología , Plata/química , Plata/farmacología , Nanopartículas del Metal/química , Bovinos , Embalaje de Alimentos/instrumentación , Gelatina/química , Conservación de Alimentos/instrumentación , Conservación de Alimentos/métodos , Carne Roja/análisis , Antioxidantes/química , Antioxidantes/farmacología , PolifenolesRESUMEN
Jelly candies could be considered promising food matrices for the delivery of bioactive compounds such as anthocyanins (ACNs). In this study, gelatin-based jelly candies were fortified with free ACNs-rich purple basil leaf extract (PBLE) and PBLE-loaded emulgel beads. The interaction between free ACNs and gelatin in the jelly matrix resulted in a lower release of ACNs in the mouth (8.27 %) and gastric stage (74.44 %) compared to those of free extract (24.92 and 86.13 %), as well as some protection in the intestinal stage. The release of ACNs from the jellies enriched with PBLE-loaded emulgel beads only began in the intestinal stage and reached 66.34-70.75 % of the initial load. Compared to those of PBLE-loaded emulgel beads, the introduction of beads within the jelly matrix increased the in vitro release of ACNs. The jelly samples enriched with PBLE-loaded emulgel beads yielded higher hardness, adhesiveness, flexibility, and chewiness compared to samples with free PBLE. While the color and appearance of jellies fortified with encapsulated PBLE were impaired, they got the highest sensory acceptance scores due to the masking of the bitter taste of the free extract. ACNs-loaded emulgel beads could be a viable method for fortifying jelly candies.
Asunto(s)
Alginatos , Antocianinas , Carragenina , Gelatina , Ocimum basilicum , Hojas de la Planta , Antocianinas/química , Gelatina/química , Hojas de la Planta/química , Alginatos/química , Ocimum basilicum/química , Carragenina/química , Geles/química , Microesferas , Extractos Vegetales/química , HumanosRESUMEN
Current studies have predominantly focused on the in vitro interactions between starch and anthocyanins, neglecting the complexity of actual food composition systems. In this study, purple sweet potato anthocyanin extract (PSPAE)-dough mixture was constructed with the aim of refining the mechanism by which anthocyanins improved starch digestive properties. Animal experiments demonstrated that the dough containing PSPAE (250 mg/kg) significantly reduced peak blood glucose levels in mice by 39.69 %. Further analysis of the dough mixture properties-including texture, particle size, pasting characteristics, microstructure, infrared spectrum, and crystallinity-helped elucidate how PSPAE impedes starch digestion. The incorporation of 600 mg of PSPAE into the dough led to a 40.45 % reduction in the volume mean diameter compared to the blank dough. Textural and microstructural examinations suggested that PSPAE obstruct the interaction forces between starch molecules by filling gluten protein pores or wrapping starch molecules. This denser microstructure likely contributes to enhanced starch resistance. Additionally, alterations in dough crystallinity revealed that PSPAE encourages the reorganization of linear starch molecules, boosting the content of resistant starch and thereby reducing starch digestibility. This study enriches the mechanism of PSPAE in ameliorating diabetes symptoms and provides theoretical insights for the development of functional foods aimed at diabetes management.
Asunto(s)
Antocianinas , Digestión , Ipomoea batatas , Extractos Vegetales , Almidón , Antocianinas/química , Antocianinas/farmacología , Ipomoea batatas/química , Almidón/química , Almidón/metabolismo , Animales , Extractos Vegetales/farmacología , Extractos Vegetales/química , Digestión/efectos de los fármacos , Ratones , Glucemia/metabolismo , Glucemia/efectos de los fármacos , Tamaño de la Partícula , MasculinoRESUMEN
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.
Asunto(s)
Antocianinas , Brassica , Colorantes de Alimentos , Extractos Vegetales , Antocianinas/química , Extractos Vegetales/química , Colorantes de Alimentos/química , Brassica/química , Acilación , Hibiscus/química , Concentración de Iones de Hidrógeno , Animales , Color , PorcinosRESUMEN
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 pHâ¯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 15.59â¯mg/100â¯g (pHâ¯=â¯6.35), the bilayer film was ruptured, and the release rate of PCA was 85.52â¯%, which was a significant change in the color of the bilayer film compared with that at pHâ¯=â¯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.
Asunto(s)
Antocianinas , Brassica , Carboximetilcelulosa de Sodio , Zeína , Antocianinas/química , Antocianinas/análisis , Carboximetilcelulosa de Sodio/química , Concentración de Iones de Hidrógeno , Brassica/química , Animales , Porcinos , Zeína/química , Embalaje de Alimentos/métodos , Ácidos Polimetacrílicos/química , Carne de Cerdo/análisis , ColorRESUMEN
Phenol-pyranoanthocyanins, a structurally modified type of anthocyanin, has higher stability than anthocyanins. However, their conversion occurs slowly. Therefore, it is crucial to improve the conversion efficiency and production of pyranoanthocyanins. In this study, cranberry anthocyanin (CRAN) was fermented using two Lactobacillus strains along with caffeic acid to form cranberry-derived pyranoanthocyanins (PY-CRAN). PY-CRAN was characterized and identified. The physicochemical properties, antioxidant activity, and tyrosinase inhibitory capacity of PY-CRAN were assessed. The results showed that phenol-pyranoanthocyanins can be rapidly produced through fermentative transformation using Lactiplantibacillus plantarum and Lacticaseibacillus paracasei. Lacticaseibacillus paracasei exhibits a higher propensity for producing phenol-pyranoanthocyanins. PY-CRAN exhibits high stability under light and various pH conditions. Moreover, they possess excellent antioxidant properties and the ability to inhibit tyrosinase. These results suggest that fermentative biotransformation conducted by Lactobacillus is an ideal method for producing cranberry pyranoanthocyanins. The resulting anthocyanins have potential as antioxidant and whitening agents, making them promising bioactive ingredients.
Asunto(s)
Antocianinas , Antioxidantes , Biotransformación , Fermentación , Vaccinium macrocarpon , Antocianinas/química , Antocianinas/metabolismo , Antioxidantes/química , Antioxidantes/metabolismo , Vaccinium macrocarpon/química , Vaccinium macrocarpon/metabolismo , Lactobacillus/metabolismo , Lactobacillus/química , Monofenol Monooxigenasa/metabolismo , Monofenol Monooxigenasa/química , Monofenol Monooxigenasa/antagonistas & inhibidores , Extractos Vegetales/química , Extractos Vegetales/metabolismo , Fenoles/metabolismo , Fenoles/químicaRESUMEN
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 %.
Asunto(s)
Antocianinas , Antibacterianos , Carboximetilcelulosa de Sodio , Quitosano , Arcilla , Nanotubos , Aceites Volátiles , Papel , Alcohol Polivinílico , Quitosano/química , Nanotubos/química , Antibacterianos/farmacología , Antibacterianos/química , Aceites Volátiles/química , Aceites Volátiles/farmacología , Antocianinas/química , Carboximetilcelulosa de Sodio/química , Animales , Alcohol Polivinílico/química , Arcilla/química , Peces , Escherichia coli/efectos de los fármacos , Resistencia a la Tracción , Staphylococcus aureus/efectos de los fármacos , Thymus (Planta)/químicaRESUMEN
Nut kernel color is a crucial quality indicator affecting the consumers first impression of the product. While growing evidence suggests that plant phenolics and their derivatives are linked to nut kernel color, the compounds (biomarkers) responsible for kernel color stability during storage remain elusive. Here, pathway-based metabolomics with machine learning algorithms were employed to identify key metabolites of postharvest pecan color stability. Metabolites in phenylpropanoid, flavonoid, and anthocyanin biosynthetic pathways were analyzed in the testa of nine pecan cultivars using liquid chromatography-mass spectrometry. With color measurements, different machine learning models were compared to find relevant biomarkers of pecan color phenotypes. Results revealed potential marker compounds that included flavonoid precursors and anthocyanidins as well as anthocyanins (e.g., peonidin, delphinidin-3-O-glucoside). Our findings provide a foundation for future research in the area, and will help select genes/proteins for the breeding of pecans with stable and desirable kernel color.
Asunto(s)
Color , Aprendizaje Automático , Metabolómica , Carya/química , Carya/metabolismo , Antocianinas/química , Antocianinas/metabolismo , Algoritmos , Flavonoides/química , Flavonoides/metabolismoRESUMEN
The hibiscus calyx contains 0.3-2.4% total anthocyanins, and is a promising source for naturally red food colorants. In this study, commercially available hibiscus calyces were subjected to ethanolic-aqueous extraction and chromatographic enrichment with the XAD-7HP resin, to create scalable, high-anthocyanin and low-acidity natural food colorants. Anthocyanins, organic and phenolic acids were monitored after each step using UHPLC-DAD and UHPLC-QQQ/MS. 75.67% total anthocyanins were recovered from calyces after double extractions, and the content increased by 8.50-14.90 times after the column enrichment, reaching 14.51-31.90% (by dry weight) in the final product. Chromatographic fractionation was also shown to effectively increase the total phenolic acids by 11.01-16.22 times, and remove an average of 98.58% of the total organic acids. High intensity redness at pH 2.5-3.5 indicated that the final product may be a promising, versatile natural food and beverage colorant in low pH products.
Asunto(s)
Antocianinas , Colorantes de Alimentos , Hibiscus , Extractos Vegetales , Hibiscus/química , Antocianinas/química , Antocianinas/análisis , Colorantes de Alimentos/química , Colorantes de Alimentos/análisis , Colorantes de Alimentos/aislamiento & purificación , Cromatografía Líquida de Alta Presión , Extractos Vegetales/química , Flores/químicaRESUMEN
Lycium ruthenicum Murr. is mainly distributed in the northwest region of China and its berries are rich in anthocyanin. This study evaluated the hypoglycaemic activity of the anthocyanin-enriched fraction (AEF) of L. ruthenicum Murr. on α-glucosidase in vivo and in vitro. Overall, 10 anthocyanins were identified via UPLC-Triple-TOF-MS/MS. The AEF exhibited strong inhibitory activity against α-glucosidase, with an IC50 value of 4.468 mg/mL. It behaved as a reversible, mixed-type inhibitor. Molecular docking and dynamic results indicated that the compounds in AEF interacted with enzymes primarily through van der Waals and hydrogen bond and the complex system was stable. The postprandial blood glucose and area under the curve of diabetic mice was significantly decreased by AEF in the carbohydrate tolerance experiments. The results indicate that the AEF from L. ruthenicum Murr. berries could be as a promising food supplement for managing blood sugar levels in patients with diabetes mellitus.
Asunto(s)
Antocianinas , Frutas , Hipoglucemiantes , Lycium , Extractos Vegetales , Espectrometría de Masas en Tándem , Lycium/química , Frutas/química , Animales , Hipoglucemiantes/química , Hipoglucemiantes/farmacología , Antocianinas/química , Antocianinas/farmacología , Ratones , Extractos Vegetales/química , Extractos Vegetales/farmacología , Cromatografía Líquida de Alta Presión , Masculino , Humanos , alfa-Glucosidasas/química , alfa-Glucosidasas/metabolismo , Glucemia/metabolismo , Simulación del Acoplamiento Molecular , Inhibidores de Glicósido Hidrolasas/química , Inhibidores de Glicósido Hidrolasas/farmacologíaRESUMEN
In this study, a double-layer active and intelligent packaging system was developed based on two main natural macromolecules i.e. protein and carbohydrate with green perspective. Firstly, the salep-based films containing different concentrations (0-8 % w/w) of the inclusion complex of ß-cyclodextrin/black chickpea anthocyanins (ßCD/BCPA) were produced. The salep film containing 8 % of ßCD/BCPA complex was specified as the optimized film sample based on its performance as a color indicator. The electrospinning of black chickpea protein isolate nanofibers (BCPI NFs) containing citral nanoliposomes (NLPs) was done on the optimized salep film. The cross-sectional field emission scanning electron microscopy approved the creation of double-layer structure of the developed film. The study of chemical and crystalline structure, as well as the thermal properties of the film exhibited the physical attachment of BCPI electrospun NFs on salep film. The effectiveness of the developed system was studied in detection of spoilage and increasing the shelf life of seafood products, including shrimp and fish fillet. The performance of the intelligent layer in detection of freshness/spoilage was acceptable for both seafood products. In addition, the active layer of the film controlled the changes of pH, total volatile basic nitrogen, oxidation, and microbial load in samples during storage time.
Asunto(s)
Antocianinas , Cicer , Embalaje de Alimentos , Nanofibras , Alimentos Marinos , Nanofibras/química , Embalaje de Alimentos/métodos , Cicer/química , Antocianinas/química , Alimentos Marinos/análisis , Proteínas de Plantas/química , beta-Ciclodextrinas/químicaRESUMEN
Leveraging blackcurrant anthocyanin (BC) as an indicator and carboxymethyl cellulose (CMC), gum xanthan (GX), and citric acid (CA) as film fabricating materials, an innovative amine-responsive beef freshness intelligent film, known as CGC-BC, was successfully created. It was found that the physical characteristics, sensitivity to the biogenic amine reaction, and original color of the film were all highly influenced by the pH of the film-forming solutions. The film's freshness monitoring ability was assessed at 4, 25, and 35 °C, and various color changes were employed to monitor beef deterioration. ΔE values and the visual color difference of the low-concentration (SCG-BC-0.08 and SCG-BC-0.16) ammonia-sensitive indicator films demonstrated significant color changes than the high-concentration (SCG-BC-0.24 and SCG-BC-0.32) films. The films biodegradation (37.16 to 51.49%) ability was enhanced with increase in the proportions of BC. As the TVB-N and pH values of beef increased with the different temperatures and time and different color changes were observed from red to pink, black to brown, and yellow.
Asunto(s)
Antocianinas , Carboximetilcelulosa de Sodio , Ácido Cítrico , Color , Embalaje de Alimentos , Polisacáridos Bacterianos , Polisacáridos Bacterianos/química , Bovinos , Antocianinas/química , Carboximetilcelulosa de Sodio/química , Animales , Ácido Cítrico/química , Embalaje de Alimentos/instrumentación , Conservación de Alimentos/instrumentación , Conservación de Alimentos/métodos , Ribes/química , Carne/análisis , Concentración de Iones de HidrógenoRESUMEN
Proteins have been studied and applied to improve the stability of anthocyanins (ACNs), but the changes in the pH microenvironment during the preparation of steady-state systems are often ignored, and more attention is given to the stability of the system after preparation. In this study, we propose the "anthocyanin front-end homeostasis strategy", which involves designing a system can protect anthocyanins under acidic conditions so that more anthocyanin prototypes can be loaded inside the protein. Anthocyanins are encapsulated in liposomes (Lip) at pH 3.0 and combined with casein methacrylate (CSMA) to form Anthocyanin-loaded liposomes/CSMA hydrogel (Lip@ACNs/CSMA), with good physical properties and good blood compatibility. The system increased the hydrogen peroxide scavenging capacity by 1.16 mg Vc equiv./mg ACNs and the cellular antioxidant activity by 17.55 µM quercetin/100 mg ACNs, the photo and thermal storage stability increased by 36.50 % and 30.71 %, the digestive rate increased by 17.50 %, and the biological availability increased by 0.0049 mg/mL. This study designed a liposome casein hydrogel as an efficient front-end homeostatic anthocyanin loading system and provided a new approach for improving the stability of anthocyanins.