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1. Natural deep eutectic solvents as a biocompatible tool for the extraction of blueberry anthocyanins

Author:
Silva, Dariane Trivisiol da; Pauletto, Roberson; Cavalheiro, Sabrina da Silva; Bochi, Vivian Caetano; Rodrigues, Eliseu; Weber, Julia; Silva, Cristiane de Bona da; Morisso, Fernando Dal Pont; Barcia, Milene Teixeira; Emanuelli, Tatiana
Source:
Subtropical plant science 2020 v.89 pp. 103470
ISSN:
0889-1575
Subject:
anthocyanins,   etc   ; blueberries; choline; solvents;     Show all 4 Subjects
Abstract:
... The extraction of blueberry anthocyanins with natural deep eutectic solvents (NADES) based on choline chloride:glycerol:citric acid was optimized by simplex centroid design to find the best molar ratio for the solvent. Choline chloride:glycerol:citric acid at the molar ratio of 0.5:2:0.5 (NADES 6) was the optimal NADES for extraction. NADES 6 was as efficient as the conventional organic solvent (m ...
DOI:
10.1016/j.jfca.2020.103470

2. Correction to: An R3-MYB gene of Phalaenopsis, MYBx1, represses anthocyanin accumulation

Author:
Fu, Zhenzhu; Wang, Limin; Shang, Hongquan; Dong, Xiaoyu; Jiang, Hui; Zhang, Jing; Wang, Huijuan; Li, Yanmin; Yuan, Xin; Meng, Siyu; Gao, Jie; Feng, Naixi; Zhang, Hechen
Source:
Plant growth regulation 2020 v.90 no.3 pp. 597
ISSN:
0167-6903
Subject:
anthocyanins,   etc   ; Phalaenopsis; genes;     Show all 3 Subjects
Abstract:
... The original version of this article unfortunately contained some errors. ...
DOI:
10.1007/s10725-020-00595-3

3. Role of anthocyanin traits on the impact of oenological tannins addition in the first stage of red winegrape skin simulated maceration

Author:
Paissoni, Maria Alessandra; Río Segade, Susana; Carrero-Carralero, Cipriano; Montanini, Carlo; Giacosa, Simone; Rolle, Luca
Source:
Food chemistry 2020 v.320 pp. 126633
ISSN:
0308-8146
Subject:
anthocyanins,   etc   ; color; maceration; polymerization; polymers; tannins; wine grapes; winemaking; wines;     Show all 9 Subjects
Abstract:
... In winemaking, exogenous tannins are added before maceration to improve future wine color characteristics derived from extracted grape anthocyanins. The study aimed to investigate the relation between different grape varieties, selected according to their anthocyanin profile, and the effect of five exogenous tannin formulations differing in origin and chemical features. Anthocyanin content, polyme ...
DOI:
10.1016/j.foodchem.2020.126633

4. Blending strategies for wine color modification Ⅰ: Color improvement by blending wines of different phenolic profiles testified under extreme oxygen exposures

Author:
Li, Si-Yu; Zhao, Pei-Ru; Ling, Meng-Qi; Qi, Meng-Yao; García-Estévez, Ignacio; Escribano-Bailón, María Teresa; Chen, Xin-Jun; Shi, Ying; Duan, Chang-Qing
Source:
Food research international 2020 v.130 pp. 108885
ISSN:
0963-9969
Subject:
anthocyanins,   etc   ; color; flavanols; flavonols; mixing; oxygen; phenolic compounds; wines;     Show all 8 Subjects
Abstract:
... Limited oxygenation and over-oxidation experiments were designed to compare the phenolic and chromatic characters of base wines Cabernet Franc (CF), Cabernet Sauvignon (CS), and their counterparts that blended with modifier wines Marselan (MA) and Petit Verdot (PV). In both limited oxygenation and over-oxidation conditions, all blend wines generally contained higher C*ₐb, a* and Red%, and lower hₐ ...
DOI:
10.1016/j.foodres.2019.108885

5. Light Emission in Betalains: From Fluorescent Flowers to Biotechnological Applications

Author:
Guerrero-Rubio, M. Alejandra; Escribano, Josefa; García-Carmona, Francisco; Gandía-Herrero, Fernando
Source:
Trends in plant science 2020 v.25 no.2 pp. 159-175
ISSN:
1360-1385
Subject:
anthocyanins,   etc   ; Caryophyllales; betalains; flowers; fluorescence; microscopy; moieties; photobiology; photochemistry; screening;     Show all 10 Subjects
Abstract:
... The discovery of visible fluorescence in the plant pigments betalains revealed the existence of fluorescent patterns in flowers of plants of the order Caryophyllales, where betalains substitute anthocyanins. The serendipitous initial discovery led to a systemized characterization of the role of different substructures on the photophysical phenomenon. Strong fluorescence is general to all members o ...
DOI:
10.1016/j.tplants.2019.11.001

6. Influence of the carbonic maceration winemaking method on the physicochemical, colour, aromatic and microbiological features of tempranillo red wines

Author:
González-Arenzana, Lucía; Santamaría, Rosario; Escribano-Viana, Rocío; Portu, Javier; Garijo, Patrocinio; López-Alfaro, Isabel; López, Rosa; Santamaría, Pilar; Gutiérrez, Ana Rosa
Source:
Food chemistry 2020 v.319 pp. 126569
ISSN:
0308-8146
Subject:
anthocyanins,   etc   ; acetates; antioxidant activity; color; crushing; grapes; ionization; maceration; polymerization; red wines; winemaking;     Show all 11 Subjects
Abstract:
... The aim of the study was to determine the differences in the microbiological, physical-chemical, aromatic and phenolic composition between two winemaking methods: carbonic maceration and the standard method of destemming and crushing. We analysed 84 commercial Rioja wines made from the Tempranillo grape variety during the 2017 vintage, 40 had been made by carbonic maceration and 44 by destemming a ...
DOI:
10.1016/j.foodchem.2020.126569

7. Optimisation of extraction procedure and development of LC–DAD–MS methodology for anthocyanin analysis in anthocyanin-pigmented corn kernels

Author:
Hong, H.T.; Netzel, M.E.; O'Hare, T.J.
Source:
Food chemistry 2020 v.319 pp. 126515
ISSN:
0308-8146
Subject:
anthocyanins,   etc   ; Zea mays; corn; glucosides; liquid chromatography; mass spectrometry; seeds; sweetcorn;     Show all 8 Subjects
Abstract:
... An ultra-high-performance liquid chromatography–diode array detector–mass spectrometry method was developed for characterisation and quantification of anthocyanin components in complex corn-kernel matrices. The anthocyanin profiles and total anthocyanin content (TAC) of mature seeds of five types of anthocyanin-pigmented corn were reported. Internal standard was used to validate the efficiency of ...
DOI:
10.1016/j.foodchem.2020.126515

8. In vitro gastrointestinal absorption of red wine anthocyanins – Impact of structural complexity and phase II metabolization

Author:
Han, Fuliang; Oliveira, Hélder; Brás, Natércia F.; Fernandes, Iva; Cruz, Luís; De Freitas, Victor; Mateus, Nuno
Source:
Food chemistry 2020 v.317 pp. 126398
ISSN:
0308-8146
Subject:
anthocyanins,   etc   ; Vitis davidii; cell lines; glucose; glucosides; intestinal absorption; intestines; metabolites; moieties; red wines; transporters;     Show all 11 Subjects
Abstract:
... Malvidin-3-O-glucoside, malvidin-3,5-O-diglucoside, malvidin-3-O-(6-O-coumaroyl)-glucoside-5-O-glucoside from Chinese Vitis davidii red wine were used to investigate the role of glucoside, diglucoside and coumaroylated glucoside moieties on their transport efficiency through MKN-28 gastric and Caco-2 intestinal cells. Due to the already described conversion of 3-O-glucosylated anthocyanins into 3- ...
DOI:
10.1016/j.foodchem.2020.126398

9. Development of a microfluidic route for the formation of gellan-based microgels incorporating jabuticaba (Myrciaria cauliflora) extract

Author:
Santos, Tatiana Porto; Costa, Ana Letícia Rodrigues; Michelon, Mariano; Costa, Letícia Pontes; Cunha, Rosiane Lopes
Source:
Journal of food engineering 2020 v.276 pp. 109884
ISSN:
0260-8774
Subject:
anthocyanins,   etc   ; Plinia cauliflora; antioxidant activity; calcium; emulsions; gelation; hydrophilicity; intestines; ions; microgels; osmotic pressure;     Show all 11 Subjects
Abstract:
... Gellan microgels incorporated with jabuticaba extract were produced by external gelation of monodisperse water-in-oil (W/O) emulsions. This extract, rich in anthocyanins, has shown antioxidant effect and benefits associated to intestinal issues. The W/O emulsions were produced using a three-dimensional microfluidic device operated in an intermittent dripping regime flow. Microgels were obtained fr ...
DOI:
10.1016/j.jfoodeng.2019.109884

10. Grape skins as supplements for color development in Pinot noir wine

Author:
Sparrow, Angela M.; Dambergs, Robert G.; Close, Dugald C.
Source:
Food research international 2020 v.133 pp. 108707
ISSN:
0963-9969
Subject:
anthocyanins,   etc   ; color; flavor; grape pomace; grape seeds; grapes; liquids; pulp; seeds; sulfur; wines;     Show all 11 Subjects
Abstract:
... A particular challenge to making wine from Pinot noir grapes is the delicate flavor, light color and poor ageing potential of the wine. Conventional Pinot noir must preparations were compared with those made using a skin-based supplement to assess the impact on non-bleachable (sulfur resistant) pigments in the wine. When supplemented with either fresh grape pomace of Pinot noir, Pinot gris or Char ...
DOI:
10.1016/j.foodres.2019.108707

11. Effect of temperature on stability of anthocyanins, ascorbic acid and color in strawberry and raspberry jams

Author:
Martinsen, Berit Karoline; Aaby, Kjersti; Skrede, Grete
Source:
Food chemistry 2020 v.316 pp. 126297
ISSN:
0308-8146
Subject:
anthocyanins,   etc   ; ascorbic acid; bioactive compounds; color; jams; phenolic compounds; raspberries; storage temperature; storage time; strawberries; variance;     Show all 11 Subjects
Abstract:
... Strawberry (cv. Senga Sengana) and raspberry (cv. Veten) were processed into jams at 60, 85 or 93 °C and stored at 4 or 23 °C for 8 and 16 weeks. High processing temperature reduced ascorbic acid, total monomeric anthocyanins (TMA) and total phenolics (TP) in strawberries (p<0.05), but not in raspberries. Processing temperature had minor effect on bioactive compounds in the jams during storage (<1 ...
DOI:
10.1016/j.foodchem.2020.126297

12. Anthocyanin composition and changes during kernel development in purple-pericarp supersweet sweetcorn

Author:
Hong, H.T.; Netzel, M.E.; O'Hare, T.J.
Source:
Food chemistry 2020 v.315 pp. 126284
ISSN:
0308-8146
Subject:
anthocyanins,   etc   ; corn; cyanidin; glucosides; isomers; pericarp; seed development; seeds; stigma; sweetcorn;     Show all 10 Subjects
Abstract:
... The current study reports the anthocyanin profile of purple ‘supersweet’ sweetcorn, recently developed from purple Peruvian maize, and the effect of kernel maturity on anthocyanin accumulation. Twenty anthocyanin compounds, consisting of cyanidin-, peonidin-, and pelargonidin-based glucosides, were identified and quantified in purple- and reddish-purple-pericarp sweetcorn accessions. For the first ...
DOI:
10.1016/j.foodchem.2020.126284

13. A rapid high-performance liquid chromatography separation of a new anthocyanin from Nitraria tangutorum

Author:
Wang, Yan-Ming; Yu, Chun-Hao; Zhao, Xiao-Juan; Zhao, Jian-Qiang
Source:
Journal of Asian natural products research 2020 v.22 no.5 pp. 503-507
ISSN:
1477-2213
Subject:
anthocyanins,   etc   ; Nitraria tangutorum; cyanidin; high performance liquid chromatography; mass spectrometry; nuclear magnetic resonance spectroscopy; spectral analysis;     Show all 7 Subjects
Abstract:
... In this work, a rapid high-performance liquid chromatography method was developed to efficiently purify anthocyanin from Nitraria tangutorum based on reversed-phase column. A new anthocyanin was purified from N. tangutorum and elucidated on the basis of extensive spectroscopic analysis, including one- and two-dimensional nuclear magnetic resonance, as well as high-resolution mass spectrometry (HR- ...
DOI:
10.1080/10286020.2019.1593968

14. Effect of organic acid on cyanidin-3-O-glucoside oxidation mediated by iron in model Chinese bayberry wine

Author:
Zhang, Zhengwei; Li, Jieying; Fan, Liuping; Duan, Zhenhua
Source:
Food chemistry 2020 v.310 pp. 125980
ISSN:
0308-8146
Subject:
anthocyanins,   etc   ; Morella rubra; citrates; color; iron; malates; model food systems; oxalates; oxidation; succinic acid; wines;     Show all 11 Subjects
Abstract:
... Cyanidin-3-O-glucoside (C3G) is principal anthocyanin in Chinese bayberry wine and its degradation is main problem with respect to wine color. Effect of five organic acids existing in bayberry wine on C3G oxidation mediated by iron was investigated in model wine. Fe(II) oxidation was found to follow a decreasing order in oxalate > citrate > tartrate > malate model wine whereas it hardly occurred i ...
DOI:
10.1016/j.foodchem.2019.125980

15. Exposure to endophytic fungi quantitatively and compositionally alters anthocyanins in grape cells

Author:
Yu, Man; Chen, Jing-Chao; Qu, Jin-Zhuo; Liu, Fang; Zhou, Ming; Ma, Yin-Min; Xiang, Si-Yu; Pan, Xiao-Xia; Zhang, Han-Bo; Yang, Ming-Zhi
Source:
Plant physiology and biochemistry 2020 v.149 pp. 144-152
ISSN:
0981-9428
Subject:
anthocyanins,   etc   ; anthocyanidins; color; dose response; endophytes; fungi; gene expression regulation; grapes; transcription factors; wines;     Show all 10 Subjects
Abstract:
... Anthocyanins contribute greatly to the organoleptic and biochemical properties of grapes and wines. Although there are broadly documented factors involved in grape anthocyanin synthesis, the present work focused on fungal endophytes and their possible role in grape coloration. Our results showed that exposure to endophytic fungi within a dual culture system differentially affected total anthocyani ...
DOI:
10.1016/j.plaphy.2020.02.006

16. Effect of high hydrostatic pressure and drying methods on phenolic compounds profile of jabuticaba (Myrciaria jaboticaba) peel and seed

Author:
Pimenta Inada, Kim Ohanna; Nunes, Samara; Martínez-Blázquez, J. Alberto; Tomás-Barberán, Francisco A.; Perrone, Daniel; Monteiro, Mariana
Source:
Food chemistry 2020 v.309 pp. 125794
ISSN:
0308-8146
Subject:
anthocyanins,   etc   ; Plinia cauliflora; chemical composition; freeze drying; functional properties; high pressure treatment; phenolic acids; powders; proanthocyanidins;     Show all 9 Subjects
Abstract:
... Jabuticaba is a Brazilian berry rich in phenolic compounds (PC), which are mainly concentrated in its peel and seed (JPS), fractions that are not usually consumed. Thus, to develop a powder with potential functional properties, we investigated the effect of pressurization and dehydration methods on the chemical composition of JPS, with emphasis on PC. JPS showed a very diverse PC profile, includin ...
DOI:
10.1016/j.foodchem.2019.125794

17. Part II. Influence of trans-resveratrol addition on the sensory properties of ‘Blaufränkisch’ red wine

Author:
Ulrih, Nataša Poklar; Poklar Ulrih, Nataša; Opara, Rok; Korošec, Mojca; Wondra, Mojmir; Abram, Veronika
Source:
Food and chemical toxicology 2020 v.137 pp. 111124
ISSN:
0278-6915
Subject:
anthocyanins,   etc   ; antioxidant activity; color; flavor; odors; phenolic compounds; red wines; sensory evaluation;     Show all 8 Subjects
Abstract:
... Trans-resveratrol was added to ‘Blaufränkisch’ red wine to determine the changes in total phenolics, total anthocyanins, and antioxidant potential. The results of this first investigation were presented in Part I; the results of the sensory analyses are included here, in Part II. Addition of increasing concentrations of trans-resveratrol to the ‘Blaufränkisch’ red wine improved the intensity of co ...
DOI:
10.1016/j.fct.2020.111124

18. Part I. Polyphenols composition and antioxidant potential during ‘Blaufränkisch’ grape maceration and red wine maturation, and the effects of trans-resveratrol addition

Author:
Ulrih, Nataša Poklar; Poklar Ulrih, Nataša; Opara, Rok; Skrt, Mihaela; Košmerl, Tatjana; Wondra, Mojmir; Abram, Veronika
Source:
Food and chemical toxicology 2020 v.137 pp. 111122
ISSN:
0278-6915
Subject:
anthocyanins,   etc   ; antioxidant activity; cultivars; grapes; maceration; model food systems; polyphenols; red wines; solubility;     Show all 9 Subjects
Abstract:
... The effects of extended maceration (13 days) were investigated for extraction of trans-resveratrol and other phenolics from grapes of cultivar ‘Blaufränkisch’, and then during the subsequent maturation of the wine (250 days). Total phenolics and three subgroups of phenolics were followed. The concentrations of total phenolics, total flavonoids, and total anthocyanins, but not of total nonflavonoid ...
DOI:
10.1016/j.fct.2020.111122

19. Integrative analysis of metabolome and transcriptome reveals the mechanism of color formation in pepper fruit (Capsicum annuum L.)

Author:
Liu, Yuhua; Lv, Junheng; Liu, Zhoubin; Wang, Jing; Yang, Bozhi; Chen, Wenchao; Ou, Lijun; Dai, Xiongze; Zhang, Zhuqing; Zou, Xuexiao
Source:
Food chemistry 2020 v.306 pp. 125629
ISSN:
0308-8146
Subject:
anthocyanins,   etc   ; Capsicum annuum; color; flavonols; flowering; fruit color; fruits; metabolome; pepper; regulator genes; transcriptome; xanthophylls;     Show all 12 Subjects
Abstract:
... To understand the mechanism of the color formation of pepper fruit, integrative analysis of the metabolome and transcriptome profiles was performed in pepper varieties with 4 different fruit colors. A total of 188 flavonoids were identified, and most of the anthocyanins, flavonols and flavones showed markedly higher abundances in purple variety than in other varieties, which was linked to the high ...
DOI:
10.1016/j.foodchem.2019.125629

20. Making brilliant colors by microorganisms

Author:
Zha, Jian; Wu, Xia; Koffas, Mattheos AG
Source:
Current opinion in biotechnology 2020 v.61 pp. 135-141
ISSN:
0958-1669
Subject:
anthocyanins,   etc   ; biosynthesis; color; cyanidin; dietary supplements; food colorants; health effects assessments; humans; metabolic engineering; microorganisms;     Show all 10 Subjects
Abstract:
... Anthocyanins, the colorful molecules found in plants, have positive health effects in humans, and are used as food colorants and nutraceuticals. Currently, the industrial supply of anthocyanins largely depends on extraction from plants, a method that lacks robustness and is potentially unsustainable. A promising alternative is biosynthesis by metabolically engineered microbes, which has achieved c ...
DOI:
10.1016/j.copbio.2019.12.020