Impact of thermosonication pretreatment on the production of plant protein-based natural blue colorants. (June 2021)

• Record Type: Journal Article
• Authors: Strieder, Monique Martins; Landim Neves, Maria Isabel; Silva, Eric Keven; Meireles, Maria Angela A.
• Is Part Of: Journal of food engineering. Volume 299(2021)
• Publication Date: 2021-06
• Subjects: Acoustic cavitation -- Non-dairy ingredient -- Cross-linking -- Genipin; Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Analyse -- Périodiques; Aliments -- Recherche -- Périodiques; 664.005
• DOI: 10.1016/j.jfoodeng.2021.110512
• Languages: English
• ISSNs: 0260-8774

Abstract

Abstract: The increase in the consumption of natural and non-dairy products has boosted the worldwide food colorant industry. Thus, the use of non-animal protein sources to produce natural blue compounds from the cross-linking between primary amines and genipin extracted from unripe Genipa americana L. pulp was evaluated in this study. Plant extracts obtained from white rice, oat, peanut, and almond were examined as amine suppliers, extraction media, and carrier systems for the blue compounds. The four plant extracts were thermosonicated at 70 °C and 400 W for 3 min and then subjected to ultrasound-assisted extraction of genipin from unripe genipap pulp at 300 W for 6 min. Thus, this study aimed to evaluate the effects of thermosonication pretreatment and plant material on natural blue colorant production. Four new blue plant-based colorants were produced. Protein availability was the most significant limiting factor in the blue color formation reaction. The acoustic cavitation associated with moderate heat treatment during the thermosonication promoted the rupture of fat globules and starch gelatinization. Furthermore, thermosonication pretreatment showed promising to improve the kinetic stability of the natural blue colorants. Highlights: Thermosonication pretreatment provided plant-based blue colorants more kinetically stables. Rice, oat, peanut, and almond extracts allowed obtaining of natural blue colorants. Plant extract proteins availability influenced the formation of blue compounds. Almond extract exhibited the best chemical and physical properties to form blue compounds.