WO2011053106A1 - Composition stabilisée de colorant - Google Patents

Composition stabilisée de colorant Download PDF

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Publication number
WO2011053106A1
WO2011053106A1 PCT/MY2009/000180 MY2009000180W WO2011053106A1 WO 2011053106 A1 WO2011053106 A1 WO 2011053106A1 MY 2009000180 W MY2009000180 W MY 2009000180W WO 2011053106 A1 WO2011053106 A1 WO 2011053106A1
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WO
WIPO (PCT)
Prior art keywords
colorant
betacyanin
pulp
food
red
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PCT/MY2009/000180
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English (en)
Inventor
Mohd Yazid Abd Manap
Hasanah Mohd Ghazali
Nassim Naderi
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Universiti Putra Malaysia
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Publication date
Application filed by Universiti Putra Malaysia filed Critical Universiti Putra Malaysia
Priority to PCT/MY2009/000180 priority Critical patent/WO2011053106A1/fr
Publication of WO2011053106A1 publication Critical patent/WO2011053106A1/fr

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
    • C09B—ORGANIC DYES OR CLOSELY-RELATED COMPOUNDS FOR PRODUCING DYES, e.g. PIGMENTS; MORDANTS; LAKES
    • C09B61/00—Dyes of natural origin prepared from natural sources, e.g. vegetable sources
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
    • A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives

Definitions

  • the present invention relates generally to a naturally derived colorant. More particularly, the present invention relates to a red colorant obtained from purple pitaya fruits as a stabilized colorant composition.
  • Colorants are used to add a distinctive colour to both food and drink products. Using color enhancement in food makes certain types of food more aesthetically appealing and appetizing. Previously, research on colour enhancement primarily focused on the cosmetic value of colorants until organizations such as the FDA started denying the use of certain colorants. A number of synthetic colorants have been banned and the safety of some has been questioned. In the 1970's, the FDA denied the use of certain coal tar dyes for food coloring. In recent years, findings revealed the toxicity and carcinogenic effects of artificial red food colorants.
  • Betalain pigments are a native red colorant that is useful as a food coloring.
  • Betalain pigments include the red-violet betacyanins, and the yellow betaxanthins, which when combined produce a red hue useful in certain foods as a colorant.
  • One source of betalains that is readily-available is the garden beet (Befa vulgaris).
  • garden beets have become a source of betalains for the red pigment.
  • Betacyanin has been recently recognized as an important natural food coloring agent, because of its high extinction coefficient power in the red region, and because of its safety and potentially beneficial antioxidant effect. In recent years, chemoprevention roll of betacyanin pigments has been documented against lung and skin cancers.
  • betanin can prevent the cell proliferation of a variety of human tumor cells.
  • beetroot is the only allowed source of betacyanin approved additives for food applications in the United States (Title 1 of the Code of Federal Regulations, 21 CFR 73, 40) and in the European Union (E-162), and commercially free from batch certification.
  • E-162 European Union
  • earth-like flavor characteristics caused by geosmin and high nitrate concentrations that is related to development of carcinogenic nitrosamines may affect the commercial use.
  • the other problem that needs to be highlighted is the fast browning of betanin from red beet through polyphenoloxidase activities and the reduction of the naturally high nitrate content.
  • the beet extract contains 80% of the carbohydrates and nitrogenous compounds, and also contains free sugars, which causes fermentation and caramelization, thus removal of these compounds from beet extract is very much necessary. To this point clarification of red beat extract has the disadvantage of quality loss. Moreover, the content of solutes, such as sugars, hinders production of betacyanin in high concentrations.
  • U.S. Pat. No. 4,027,042 relates to recovering the pigment from beets in concentrated form.
  • the beets are pulped to produce an insoluble phase (the pulp) and a soluble phase containing the beet pigment, protein and carbohydrates.
  • the soluble phase is subjected to fermentation wherein the carbohydrates, nitrates, nitrites and some of the proteins are utilized as the food source. This effects a concentration of the beet pigment without destroying the pigment or causing any undesirable effect on the pigment from the standpoint of physical characteristics and colour.
  • U.S. Pat. No. 4,339,451 discloses a beet pigment stabilized by co-drying with a polyvalent metal salt.
  • the preferred polyvalent metal salt is CaCI2 that makes the composition highly hygroscopic.
  • those of ordinary skill typically add a low DE maltodextrin to the composition.
  • the resulting composition is not readily soluble in cold water.
  • beets, beet pigment and beet pigment develop undesirable flavors and odors as well as discoloration. This limits the use of beet colour and causes serious problems when the beet colorant or food products containing it must be stored for prolonged periods.
  • betacyanins in purple pitaya comprise acyiated pigments beside betanin that exhibits improved stability of betacyanins in extract from this fruit.
  • no concentrated extract of purple pitaya fruits is known, with respect to food, pharmaceutical and cosmetic products.
  • the present invention broadly provides a stable colorant composition of a plant extract, which has a high staining power in the red-purple range.
  • the invention provides a stable colorant composition having high concentration of betacyanin pigments of at least 81 1 mg per 1000 g of fresh weight.
  • An aspect of the invention provides a stable colorant composition of a plant extract that has a pigment concentration of more than 81 1 mg per 1000 g of fresh weight of pitaya fruit which makes the preparation of food colorant from the fruit easier and less costly.
  • Figure 1 a is a chromatogram that shows relative concentrations of Hylocereus polyrhizus pigments from the pulp;
  • Figure 1 b is a chromatogram that shows relative concentrations of Hylocereus polyrhizus pigments from the skin
  • Figure 2 is a UV/VIS spectrum of extracts made from the Hylocereus polyrhizus.
  • Figure 3 shows differences in chromaticity of the Hylocereus polyrhizus extracted colorants obtained in the different extraction system compared to commercial Red Beet.
  • the present invention provides a stabilized food colorant composition derived from purple pitaya fruits.
  • This colorant which is also described herein as a pigment, is provided in a stabilized liquid pitaya extract in a red to purple liquid form.
  • Betacyanin is believed to be essentially responsible to providing colour in a pitaya colorant. Betacyanin yields red-violet colour.
  • pitaya fruit extract having a pigment content of at least 81 1 mg per 1000 g of fresh weight of the pitaya fruit extract was developed.
  • the pigment content of the present invention may exceed 81 1 mg per 1000 g of fresh weight of the fruit.
  • the high pigment pitaya extract was developed by reacting the fruit in a solvent extraction system or an enzymatic preparation.
  • pulps of a plant which belongs to Hylocereus polyrhizus and which can produce betacyanin pigments are reacted in a solvent extraction system or incubated in an enzymatic preparation.
  • peels of a plant which belongs to Hylocereus polyrhizus and which can produce betacyanin pigments are reacted in a solvent extraction system.
  • the solvent extraction system comprises ethanol or a combination of ethanol and water.
  • the enzymatic preparation contains a pectinase enzyme or a combination of pectinase enzymes that can be selected from the group consisting of dextrozym, fructozym, glucanase, pectinase and pectinex.
  • the high pigment pitaya extract or colorant of the present invention has the characteristic of being water-soluble or water miscible liquid that is advantageous, since it allows a homogeneous distribution of this color in the food to which it is added.
  • the present invention is directed to stable betacyanin formulations suspended in a liquid form to diversify it depending on the use for which the concentrate is intended, may be a food-compatible or a cosmetically-acceptable or a pharmaceutical - acceptable liquid.
  • the betacyanin in the extract or colorant mainly consist of acylated (Phyllocactin, Hylocerenin and their following iso- forms) and non-acylated betacyanin (Betanin and isobetanin). These pigments are responsible for pitaya colour that was reflected by an almost stable purple tonality.
  • the juicy part of fruit or peel of fruit obtained from purple pitaya plant was macerated in solvent chosen from the food grade [watenEtOH (1 :1 ) or EtOH] with a ratio of 1 :1 for 15 minutes. This procedure is followed by fast filtration using sieve with mesh size of 0.1 mm for separation of seeds and pectin-like substance. Further washing of the pectin can be done by using the same solvent.
  • the resultant colored solution was centrifuged at 18,000 rpm for 20 minutes at 2°C to 4°C. After careful decantation, the extract was concentrated in vacuo at 40°C until complete removal of solvent. Purity of the betacyanin pigment was examined by high performance chromatography. Concentrated extract obtained from ethanolic and aqueous ethanolic contained 550 to 600 mg L " betacyanin, respectively.
  • Enzymatic treatment was selected as a naturally derived assay to obtain a concentrated extract with high pigment concentration and low viscosity.
  • the pulp of H. polyrhizus fruits consists of many small seeds which are bounded in flesh tissue.
  • high concentration of pectin present in fruit can increase the viscosity of final extract.
  • enzymatic treatment was applied to make the seed-removing task easier and improve the production yield by hydrolyzing the mucilage. Different concentration of enzyme was chosen to determine the yield of the product. As a result, for all samples under treatment degradation of the pectin-like material, sufficiently reduced viscosity. Visually, color changes were not observed for final concentrated extracts.
  • betacyanins Purity of betacyanins was monitored by high performance liquid chromatography. The highest concentration of betacyanins was about 600 mg/L resulted from 0.3% Pectinex to about 550 mg/L resulted from 0.1 % Pectinex.
  • red color obtained from each approach was applied to a spectrophotometer for a color scan.
  • Visible spectra (380 to 780 nm) of pitaya extracts obtained from each assay displayed one single peak in 540 nm.
  • the maximum absorbance at 540 nm corresponds to the presence of red betacyanins.
  • the same wavelength was used to measure the concentration of betacyanins in each concentrated pitaya extracts.
  • betanin and phyllocactin were the predominant betacyanins in pitaya. Comparing with red beet, pitaya synthesis both acylated and non-acylated betacyanins was asserted to high pigment stability of pitaya. Further, more concentrated colorant from H. polyrhizus is characterized by the glowing purple-red colour, which is attributed to the presence of phyllocactin and hylocerenin pigments in the fruit.
  • the samples were weighed and ashed in covered crucibles at 600°C for 16 hours. The samples were cooled and weighed to determine the percent ash. The micro-Kjeldahl machine (Tecator Kjeltec System 1002, Sweden) and method was used to determine nitrogen. The percentages of nitrogen were converted to protein by multiplying by 6.25.
  • the fat content was determined by directly extracting the dried ground pitaya fruit with petroleum ether in an intermittent extraction apparatus of the Soxhiet type; The residue in the extraction flask after solvent removal represents the fat content of the sample.
  • Titratable acidity was measured by titration with 0.1 mol equiv/L NaOH to a pH end point of 8.2, the result being expressed as mg/100 g of citric acid in the sample.
  • Total soluble solids (TSS) were measured with a hand refractometer (Tokyo, Japan) of 0-28° range and expressed as °Brix.
  • the pH of the clarified and concentrated juices was measured through experiments using a digital pH meter calibrated with pH 4 and 7 buffers. Characterization and chemical composition
  • Pulp 452 4.6 0.2 1 1 87.5 0.88 0.98 0.6
  • the low moisture content of the peel is an indication of the high solid matter content of the samples.
  • the total ash mean value was 0.6 g in pulp and 1.5% for the skin and it showed that the fruit contained some minerals which could be higher in the skin part of fruit.
  • the mean values for fat were almost the same and protein showed higher value in skin.
  • FIGS. 1 a and 1 b show the chromatographic pattern of the ethanolic extract of peel and pulp of reddish purple fruits. At 540 nm, six major peaks can be observed for extract from the pulp when at the same wavelength four peaks monitored with the same retention time for betacyanin extract from the peel. From the spectral properties (see Figure a) provided by the UV detector six different peaks were quantified in the extracts from the pulp.
  • Peak 1 and 1 was assigned as betanin and isobetanin by co-chromatography with authentic betanin from red beet and peak 2/2 ' and 3/3 ' on the basis of their chromatographic and spectral characteristics and by comparison with the related literature data, as has been previously reported corresponded to phyllocactin/isophyllocactin and hylocerenin/isohylocerenin.
  • Figure 1 b shows a chromatogram corresponding to an extract from skins of H. polyrhizus fruits. Four different peaks were quantified and were assigned to betanin/isobetanin, phyllocactin and hylocerenin. Whereas, the lack of isophyllocactin and isohylocerenin in the peel extract was surprising.
  • betanin and phyllocactin were the major betacyanins in pulp and skin of Hylocereus polyrhizus (see Table 2 below).
  • the betanin concentration expressed as percentage of the total HPLC peak area, was calculated as 30.18% for pulp and 66.79% for skin. Large amount of betanin in peel was remarkable that was two times higher than the one in the pulp.
  • Peak numbers refer to: 1 ,1 Betanin, Isobetanin
  • Fruit pulp of H. polyrhizus is characterized by the glowing purpled color compare to less glowing colors in the skin of fruits. The difference could be attributed to different pigments and their different concentration ratios in the pulp and the skin.
  • the color of the fruit pulp of H. polyrhizus can be assigned to the presence of phyllocactin in the pulp whereas color of the skin of fruits can be assigned to the higher concentration ratio of betanin.
  • Pulp of fruits from H. polyrhizus showed much higher contents of phyllocactin, hylocerenin and their respective isoforms.
  • Hylocerenin and isohylocerenin present in the extracted betacyanins from the pulp at 1 1.03% and 0.51 %, whereas lower concentration ratio was observed in the extracts from the skin.
  • lower concentration of these pigments resulted in lower value of chroma (C * ) which was obtained through colorimetry analysis.
  • H. polyrhizus fruits pulp have a much higher content of phyllocactin, which is almost two times higher than the betanin content. It is interesting to note that the skin of fruits had a content of red pigments similar to that of the pulp of fruits, but the ratio among the pigments was different.
  • the diluted samples were analyzed with the liquid chromatographic apparatus (Shimadzu LC 6A) consisted of a pump and controller coupled to a UV- Spectrophotometric detector (Shimadzu SPC 6A). Separations were performed on an Aminex HPX-87H 300 x 7.8 mm column with particle size of 8 pm (Bio-Rad Laboratories, Ca, USA) operating at 36°C with a flow rate of 0.6 mL min "1 . Elusion was effected using an isocratic elusion of the solvent 0.008 N H2S04. Detection was carried out at 210 nm. The different organic acids were identified by comparison of their retention times with those of pure standards. The concentrations of these compounds were calculated from standard curves of the organic acids.
  • the liquid chromatographic apparatus (Shimadzu LC 6A) consisted of a pump and controller coupled to a UV-Spectrophotometric detector (Shimadzu SPC 6A). Separations were performed on a Licro CART ® 250 x 4.6 mm i.d. with particle size of 5pm (Merck, Darmstadt, Germany) operating at 36°C with a flow rate of 0.6 mL min- 1 . Detection was carried out at wavelengths of 254 nm. Elution was done using an isocratic elution of the solvent ACN: Acetic acid: H 2 0 (20:5:75 v/v). Component was identified by comparison of retention time to authentic standard under analysis condition and quantified by external standard method.
  • Enzymes are natural tools that can be used to obtain a better extraction of the color and improving extraction yield.
  • Pectinases was introduced as a natural enzyme in breaking down the residual pectins and decreasing the viscosity resulted in improving extraction yield (Thereby, an enzymatic processing method proposed for the production of the concentrated betacyanin extract from H. polyrhizus fruits.
  • Pectinex Ultra SP-L enzyme preparations at different dosages were studied to identify their applicability to degrade the mucilage in pulp of H. polyrhizus fruit.
  • Figure 2 displays the UV-Vis spectra of concentrated colorant preparation of H. polyrhizus pigments determined spectrophotometrically.
  • the UV-VIS spectrum was recorded from each sample in visible light absorption spectra (380-780 nm) in a quartz cuvette with path length of 10 mm.
  • the concentrated pigments extracted from H. polyrhizus fruit (pulp and skin) absorb light as strongly as red beet colorant with only one maximum absorbance peak (530-540 nm) at the range of visible light.
  • the result is quite similar to previously reported data for the visible spectra absorption maxima ( ⁇ ma ) for betacyanin pigments at pH 4.
  • Chroma was significantly affected by the type of extractant and solvent. Since this parameter is the quantitative expression of colorfulness, selected extraction systems would improve C * values. Higher C * values of the concentrated extract samples from aqueous ethanolic assay (54.42) indicated a more vivid red color than the other samples with lower C * values.
  • the hue angle which indicates the tonality, visually showing that they varied in color from purplish-red for H. polyrhizus concentrated extracts compare to red in red beet. Lower h° indicated a more purple shade of red. Differences in hue angle values may depend on the individual pigment patterns of betacyanins.
  • the two extracts obtained from the pulp of fruits by solvent extraction assay provided color closest to the red beet color. According to their hue value they were more red- purple colorant compare to red beet. Tonality of color extracts from the skin of fruit and the one extracted by enzymatic treatment shifted into an intense purple-red color and due to their chroma value imparted a more purplish color.
  • lightness L *
  • Chroma C * is the quantitative component of chromaticity
  • hue (h°) is the qualitative expression of colorants.
  • hue angle values may depend on the individual betacyanin patterns of each concentrated extract. Differences between chroma might be dependent on the chemical nature of the color extracts since C* is a combination of a* and b* and therefore introduces the corresponding distortion due to the b* coordinate.
  • Hylocereus polyrhizus (purple pitaya with red flesh) fruits are a valuable source of betacyanins.
  • the present work provides stable concentrated extracts of high color strength that cover a wide spectrum from red to purple with high pigment content. Betacyanin ratios varying between the concentrated pitaya extracts which are resulting in different color shades. Additionally, matrix compounds were found to 0
  • betacyanin extracts from the fruits of Hylocereus polyrhizus with its pleasant taste and flavor could present new opportunities for the use of betacyanin as a food colorant.

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  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Organic Chemistry (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Cosmetics (AREA)

Abstract

La présente invention porte sur une composition stable de colorant d'un extrait végétal, qui a un pouvoir colorant élevé dans le domaine violet-rouge. Par conséquent, la présente invention porte sur une composition stable de colorant d'un extrait végétal qui a une concentration en pigment supérieure à 811 mg pour 1 000 g de poids frais de pitaya, ce qui rend la préparation de colorant alimentaire à partir du fruit plus facile et moins coûteuse. Le concentré stable de bétacyanine peut être mis en suspension dans un liquide compatible avec les aliments, en guise de colorant alimentaire ou additif alimentaire.
PCT/MY2009/000180 2009-10-30 2009-10-30 Composition stabilisée de colorant WO2011053106A1 (fr)

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Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103087547A (zh) * 2013-01-21 2013-05-08 晋江市吉隆农业综合开发有限公司 仙蜜果红色素的提取方法
CN103242676A (zh) * 2013-05-09 2013-08-14 许昌学院 一种提取火龙果果皮色素的方法
CN105295434A (zh) * 2015-11-17 2016-02-03 福建农林大学 一种从火龙果果皮中联合提取红色素和果胶的方法
CN108641878A (zh) * 2018-06-28 2018-10-12 海南大学 一种红心火龙果酒的制备方法
CN109439489A (zh) * 2018-11-20 2019-03-08 广西壮族自治区农业科学院农产品加工研究所 一种火龙果果酒的制备方法
US10414787B2 (en) 2013-03-14 2019-09-17 Mars, Incorporated Flavor composition containing HMG glucosides
WO2022102769A1 (fr) * 2020-11-16 2022-05-19 天野エンザイム株式会社 Agent de brunissement de produit alimentaire
WO2022270635A1 (fr) * 2021-06-25 2022-12-29 天野エンザイム株式会社 Agent de brunissement de produit alimentaire

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FLORIAN C. STINTZING ET AL.: "Betacyanins in fruits from red-purple pitaya, Hylocereus polyrhizus (Weber) Britton & Rose", FOOD CHEMISTRY, vol. 77, no. ISS.1, May 2002 (2002-05-01), pages 101 - 106, XP002306039, DOI: doi:10.1016/S0308-8146(01)00374-0 *
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Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103087547A (zh) * 2013-01-21 2013-05-08 晋江市吉隆农业综合开发有限公司 仙蜜果红色素的提取方法
US10414787B2 (en) 2013-03-14 2019-09-17 Mars, Incorporated Flavor composition containing HMG glucosides
CN103242676A (zh) * 2013-05-09 2013-08-14 许昌学院 一种提取火龙果果皮色素的方法
CN105295434A (zh) * 2015-11-17 2016-02-03 福建农林大学 一种从火龙果果皮中联合提取红色素和果胶的方法
CN108641878A (zh) * 2018-06-28 2018-10-12 海南大学 一种红心火龙果酒的制备方法
CN109439489A (zh) * 2018-11-20 2019-03-08 广西壮族自治区农业科学院农产品加工研究所 一种火龙果果酒的制备方法
WO2022102769A1 (fr) * 2020-11-16 2022-05-19 天野エンザイム株式会社 Agent de brunissement de produit alimentaire
WO2022270635A1 (fr) * 2021-06-25 2022-12-29 天野エンザイム株式会社 Agent de brunissement de produit alimentaire

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