4.7 Review

Anthocyanins From Clitoria ternatea Flower: Biosynthesis, Extraction, Stability, Antioxidant Activity, and Applications

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Review Food Science & Technology

Sources and relative stabilities of acylated and nonacylated anthocyanins in beverage systems

Gayan Chandrajith Vidana Gamage et al.

Summary: Anthocyanins are a large group of water-soluble pigments found in plant cells, with colors ranging from pink to blue. Their application in food systems is limited due to stability issues. The stability of acylated anthocyanins is higher compared to nonacylated anthocyanins. Various techniques can enhance the stability of nonacylated anthocyanins. Flowers are a potential source of polyacylated anthocyanins with high stability, but are not yet commercially utilized.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2022)

Review Food Science & Technology

Extraction methods of butterfly pea (Clitoria ternatea) flower and biological activities of its phytochemicals

Ethel Jeyaseela Jeyaraj et al.

Summary: Clitoria ternatea, commonly known as Butterfly pea, is a traditional medicinal plant with a wide range of pharmacological properties used to treat various health issues. Recent advances in extraction methods have shown increased yield of phytochemicals from its flowers, which exhibit antimicrobial, antioxidant, anti-inflammatory, cytotoxic, and antidiabetic activities beneficial for human health. The plant is considered a promising candidate for functional food applications due to its safety, effectiveness, and diverse pharmacotherapeutic properties.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2021)

Article Chemistry, Applied

Improvement of the storage stability of C-phycocyanin in beverages by high-pressure processing

Zhong Zhang et al.

Summary: This study explores the impact of high-pressure processing (HPP) on the structure and color stability of phycocyanin, as well as its mixtures with whey protein and carrageenan. The results indicate that pH plays a significant role in the stability of the samples during HPP treatment, with pH 3.0 showing the highest stability. Furthermore, HPP treatment enhances the light stability of the samples, with improvements observed in phycocyanin-whey protein mixture at pH 5.0 and phycocyanin-carrageenan at pH 7.0.

FOOD HYDROCOLLOIDS (2021)

Article Food Science & Technology

Modeling and optimizing the phycocyanins extraction from Arthrospira platensis (Spirulina) algae and preliminary supplementation assays in soft beverage as natural colorants and antioxidants

Yassine Benchikh et al.

Summary: This study successfully optimized the extraction conditions of phycocyanins from Spirulina and developed a new product of enriched natural soft beverage. The phycocyanins extract can serve as a natural food additive alternative to synthetic ones, providing antioxidant properties.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2021)

Article Chemistry, Applied

Active and intelligent gellan gum-based packaging films for controlling anthocyanins release and monitoring food freshness

Li-Ting Wu et al.

Summary: This study developed active and intelligent packaging films by incorporating Clitoria ternatea extract into gellan gum film, which exhibited antioxidant, antibacterial, and colorimetric pH indicator properties. The addition of heat-treated soy protein isolate to the film greatly reduced swelling capacity, controlled anthocyanins release, and modified physical and mechanical properties, allowing the films to change color during seafood spoilage, demonstrating their potential for freshness monitoring.

CARBOHYDRATE POLYMERS (2021)

Article Plant Sciences

Isolation and Functional Analysis of Genes Involved in Polyacylated Anthocyanin Biosynthesis in Blue Senecio cruentus

Chenfei Lu et al.

Summary: By analyzing different colors of cineraria cultivars, it was determined that 3',7-polyacylated anthocyanin, cinerarin, is the main pigment that determines the blue color of cineraria flowers. Transcriptome sequencing and gene expression analysis identified several genes that may be involved in cinerarin biosynthesis.

FRONTIERS IN PLANT SCIENCE (2021)

Article Food Science & Technology

Anthocyanin Structure and pH Dependent Extraction Characteristics from Blueberries (Vaccinium corymbosum) and Chokeberries (Aronia melanocarpa) in Subcritical Water State

Hye-Ji Kang et al.

Summary: This study identified the optimal conditions for extracting anthocyanins from blueberries and chokeberries, showing that temperature, time, and solvent pH significantly impact the solubility and stability of the anthocyanins in subcritical water extraction.
Review Biochemistry & Molecular Biology

Antioxidant properties of anthocyanins and their mechanism of action in atherosclerosis

Chelsea Garcia et al.

Summary: Anthocyanins can protect against atherosclerosis and cardiovascular disease by enhancing cellular antioxidant status, counteracting oxidative stress, and inflammation.

FREE RADICAL BIOLOGY AND MEDICINE (2021)

Article Biochemistry & Molecular Biology

Chitosan-poly(vinyl alcohol) intelligent films fortified with anthocyanins isolated from Clitoria ternatea and Carissa carandas for monitoring beverage freshness

Sudarshan Singh et al.

Summary: Biodegradable chitosan-poly(vinyl alcohol) films containing natural anthocyanin-rich extracts were prepared and employed as intelligent indicators for monitoring beverages freshness. The films showed compact structure, enhanced radical scavenging efficacy, and color changes at different pH levels. Additionally, the films demonstrated good cell compatibility and pH sensing properties, indicating their potential for beverage freshness monitoring.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

Article Biochemistry & Molecular Biology

Identification of Anthocyanin Compounds in Butterfly Pea Flowers (Clitoria ternatea L.) by Ultra Performance Liquid Chromatography/Ultraviolet Coupled to Mass Spectrometry

Nguyen Minh Thuy et al.

Summary: The study identified five anthocyanins in butterfly pea flower extract, with cyanidin-3-(p-coumaroyl-glucoside) found to be the most abundant. Additionally, cyanidin derivatives were discovered in the extract, which had not been detected in previous studies.

MOLECULES (2021)

Article Food Science & Technology

Natural blue food colorants: Consumer acceptance, current alternatives, trends, challenges, and future strategies

Maria Isabel Landim Neves et al.

Summary: The food industry aims to expand the color palette with natural colorants, but blue color is rare in nature compared to other colors. Synthetic blue colorants are widely used despite consumer association with artificial ingredients. Efforts to find new blue colorants have made progress, but limitations still exist.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

Article Food Science & Technology

Effect of Organic Solvents and Water Extraction on the Phytochemical Profile and Antioxidant Activity of Clitoria ternatea Flowers

Ethel Jeyaseela Jeyaraj et al.

Summary: The study found that using 50% ethanol as a solvent and extracting at 50 degrees Celsius for 1 hour yielded the highest amount of phytochemicals and antioxidant activity in Clitoria ternatea flowers. The solvent extract contained 28 identified compounds, with kaempferol hexosyl-rhamnosyl-rhamnoside being the major compound in both solvent and water extracts. Both extracts exhibited equally potent antioxidant activity in chemical and cellular assays.

ACS FOOD SCIENCE & TECHNOLOGY (2021)

Review Food Science & Technology

Black Goji Berry Anthocyanins: Extraction, Stability, Health Benefits, and Applications

Gayan Chandrajith Vidana Gamage et al.

Summary: Black goji berry, also known as black wolfberry, is a nutritious fruit with higher anthocyanin content compared to other berries. Its anthocyanins, which are acylated and known to be more stable than nonacylated anthocyanins, offer various health benefits and have potential applications in functional foods. This paper reviews the composition, stability, extraction techniques, health benefits, and current and potential applications of black goji berry anthocyanins in the food industry.

ACS FOOD SCIENCE & TECHNOLOGY (2021)

Review Food Science & Technology

Recent Advances in Intelligent Food Packaging Applications Using Natural Food Colorants

Ruchir Priyadarshi et al.

Summary: This review presents the latest research on biopolymer-based pH-responsive color indicators integrated with natural colorants for real-time monitoring of packaged food quality. These indicators show noticeable color changes with variations in food pH, indicating the degree of deterioration over time. Additionally, commercial pH indicators are also discussed along with the challenges faced by natural food color-based indicators.

ACS FOOD SCIENCE & TECHNOLOGY (2021)

Article Agriculture, Multidisciplinary

Influences of pH on binding mechanisms of anthocyanins from butterfly pea flower (Clitoria ternatea) with whey powder and whey protein isolate

Tung Thanh Vuong et al.

Summary: The study investigated the interactions between whey proteins and delphinidin-based anthocyanins in the water extract of Clitoria ternatea dried flower by measuring fluorescence quenching. It was found that the binding of whey proteins with anthocyanins in C. ternatea petal was spontaneous and governed by hydrophobic interactions, influenced by pH, non-protein constituents, and temperature. Electrostatic interactions played a significant role in the binding mechanisms for whey proteins in WP with anthocyanins, while the complex formation of proteins in WPI did not involve electrostatic interactions. Altering the composition of non-protein constituents and pH below 45 degrees C could tailor the binding of delphinidin-based anthocyanin with whey protein.

COGENT FOOD & AGRICULTURE (2021)

Article Multidisciplinary Sciences

Anthocyanin Microcapsule fromClitoria ternatea: Potential Bio-preservative and Blue Colorant for Baked Food Products

Syarifah Ab Rashid et al.

Summary: The study demonstrated that the anthocyanin microcapsule from Clitoria ternatea has good antibacterial activity and color stability, making it suitable as a bio-preservative for food products.

ARABIAN JOURNAL FOR SCIENCE AND ENGINEERING (2021)

Article Food Science & Technology

Application of anthocyanin as a color indicator in gelatin films

Saroat Rawdkuen et al.

FOOD BIOSCIENCE (2020)

Review Pharmacology & Pharmacy

The Therapeutic Potential of Anthocyanins: Current Approaches Based on Their Molecular Mechanism of Action

Bahare Salehi et al.

FRONTIERS IN PHARMACOLOGY (2020)

Proceedings Paper Chemistry, Applied

Anthocyanin from Butterfly pea flowers (Clitoria ternatea) by Ultrasonic-assisted Extraction

Achmad Qodim Syafa'atullah et al.

14TH JOINT CONFERENCE ON CHEMISTRY 2019 (2020)

Proceedings Paper Economics

Improvement stability of phycocyanin from Spirulina platensis encapsulated by water soluble chitosan nanoparticles

A. Gustiningtyas et al.

WORLD SEAFOOD CONGRESS 2019 - SEAFOOD SUPPLY CHAINS OF THE FUTURE: INNOVATION, RESPONSIBILITY, SUSTAINABILITY (2020)

Article Food Science & Technology

Effects of different solvents on total phenolic and total anthocyanin contents of Clitoria ternatea L. petal and their anti-cholesterol oxidation capabilities

Adriana S. Lopez Prado et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2019)

Article Integrative & Complementary Medicine

A Commercial Potential Blue Pea (Clitoria ternatea L.) Flower Extract Incorporated Beverage Having Functional Properties

Suraweera Arachchilage Tharindu Lakshan et al.

EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE (2019)

Review Plant Sciences

Butterfly Pea (Clitoria ternatea), a Cyclotide-Bearing Plant With Applications in Agriculture and Medicine

Georgianna K. Oguis et al.

FRONTIERS IN PLANT SCIENCE (2019)

Article Food Science & Technology

Identification of Synthetic Food Colours in Selected Confectioneries and Beverages in Jaffna District, Sri Lanka

P. G. T. Dilrukshi et al.

JOURNAL OF FOOD QUALITY (2019)

Review Nutrition & Dietetics

Microbial Pigments in the Food Industry-Challenges and the Way Forward

Tanuka Sen et al.

FRONTIERS IN NUTRITION (2019)

Article Nutrition & Dietetics

The Difference in Colour Shifting of Clitoria ternatea L. Flower Extract at pH 1, 4, and 7 During Storage

Abdullah M. Marpaung et al.

CURRENT NUTRITION & FOOD SCIENCE (2019)

Article Integrative & Complementary Medicine

Acute effect of Clitoria ternatea flower beverage on glycemic response and antioxidant capacity in healthy subjects: a randomized crossover trial

Charoonsri Chusak et al.

BMC COMPLEMENTARY AND ALTERNATIVE MEDICINE (2018)

Article Green & Sustainable Science & Technology

Recent advances on intelligent packaging as tools to reduce food waste

Elisa Poyatos-Racionero et al.

JOURNAL OF CLEANER PRODUCTION (2018)

Review Chemistry, Multidisciplinary

Anthocyanin Biosynthesis and Degradation Mechanisms in Solanaceous Vegetables: A Review

Ying Liu et al.

FRONTIERS IN CHEMISTRY (2018)

Article Integrative & Complementary Medicine

Anti-inflammatory and Antimicrobial Effects of Anthocyanin Extracted from Black Soybean on Chronic Bacterial Prostatitis Rat Model

Byung Il Yoon et al.

CHINESE JOURNAL OF INTEGRATIVE MEDICINE (2018)

Meeting Abstract Infectious Diseases

Antibacterial, antibiofilm and quorum sensing inhibitory activities of Clitoria ternatea anthocyanin against Streptococcus mutans

Y. Yanti et al.

INTERNATIONAL JOURNAL OF INFECTIOUS DISEASES (2018)

Article Multidisciplinary Sciences

Data on prevalence of additive colors in local food and beverage products, Tehran, Iran

Sahar Asadnejad et al.

DATA IN BRIEF (2018)

Article Food Science & Technology

The feasibility study of natural pigments as food colorants and seasonings pigments safety on dried tofu coloring

Wei-Sheng Lin et al.

FOOD SCIENCE AND HUMAN WELLNESS (2018)

Review Food Science & Technology

Advances in meat spoilage detection: A short focus on rapid methods and technologies

Bridget Fletcher et al.

CYTA-JOURNAL OF FOOD (2018)

Article Food Science & Technology

Oxidative Stability of Cooked Pork Patties Incorporated with Clitoria ternatea Extract (Blue Pea Flower Petal) During Refrigerated Storage

Porntip Pasukamonset et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2017)

Review Chemistry, Applied

Common food colorants and allergic reactions in children: Myth or reality?

Gavriela Feketea et al.

FOOD CHEMISTRY (2017)

Article Food Science & Technology

Thermal and pH degradation kinetics of anthocyanins in natural food colorant prepared from black rice bran

Patiwit Loypimai et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2016)

Review Food Science & Technology

Betalains: Natural plant pigments with potential application in functional foods

Ashwini Gengatharan et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2015)

Article Chemistry, Applied

Ultrasonic extraction of anthocyanin from Clitoria ternatea flowers using response surface methodology

Fui Chin Chong et al.

NATURAL PRODUCT RESEARCH (2015)

Article Chemistry, Analytical

A visual pH sensing film using natural dyes from Bauhinia blakeana Dunn

Xiahong Zhang et al.

SENSORS AND ACTUATORS B-CHEMICAL (2014)

Review Biochemistry & Molecular Biology

Temperature and the catalytic activity of enzymes: A fresh understanding

Roy M. Daniel et al.

FEBS LETTERS (2013)

Article Materials Science, Ceramics

Utilization of natural anthocyanin pigments as photosensitizers for dye-sensitized solar cells

N. Gokilamani et al.

JOURNAL OF SOL-GEL SCIENCE AND TECHNOLOGY (2013)

Article Biotechnology & Applied Microbiology

Extraction of anthocyanins from red cabbage and purification using adsorption

J. Chandrasekhar et al.

FOOD AND BIOPRODUCTS PROCESSING (2012)

Article Biochemistry & Molecular Biology

Stability of phycocyanin extracted from Spirulina sp.: Influence of temperature, pH and preservatives

Ratana Chaiklahan et al.

PROCESS BIOCHEMISTRY (2012)

Article Acoustics

Applications of ultrasound in food technology: Processing, preservation and extraction

Farid Chemat et al.

ULTRASONICS SONOCHEMISTRY (2011)

Article Biochemistry & Molecular Biology

Signaling pathways of kaempferol-3-neohesperidoside in glycogen synthesis in rat soleus muscle

Luisa Helena Cazarolli et al.

BIOCHIMIE (2009)

Review Biochemistry & Molecular Biology

Recent Progress of Flower Colour Modification by Biotechnology

Yoshikazu Tanaka et al.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2009)

Review Biochemistry & Molecular Biology

Blue flower color development by anthocyanins: from chemical structure to cell physiology

Kumi Yoshida et al.

NATURAL PRODUCT REPORTS (2009)

Article Agriculture, Multidisciplinary

Different polyphenolic components of soft fruits inhibit α-amylase and α-glucosidase

GJ McDougall et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)

Article Chemistry, Applied

Capabilities of different cooking oils in prevention of cholesterol oxidation during heating

ZM Xu et al.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2005)

Article Agriculture, Multidisciplinary

Physical stability of the blue pigments formed from geniposide of gardenia fruits: Effects of pH, temperature, and light

YS Paik et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)