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Foods
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Plant-Derived Colorants as Food Ingredients: Extraction, Characterization and Applications
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Plant-Derived Colorants as Food Ingredients: Extraction, Characterization and Applications

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Plant Foods".

Deadline for manuscript submissions: 31 July 2024 | Viewed by 1682

Special Issue Editors

Dr. Anastasia Kyriakoudi

E-Mail Website
Guest Editor
Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
Interests: green extraction; isolation and characterization of plant bioactive compounds; encapsulation of bioactive compounds; valorization of agricultural byproducts and wastes; determination of bioaccessibility/bioavailability; assessment of antioxidant activity
Special Issues, Collections and Topics in MDPI journals
Dr. Ioannis Mourtzinos

E-Mail Website
Guest Editor
Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
Interests: encapsulation; green extraction; aromatic and medicinal products; agricultural by-products; cyclodextrins
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

We are pleased to invite you to submit your work to this Special Issue of the journal Foods, entitled “Plant-Derived Colorants as Food Ingredients: Extraction, Characterization and Applications”.

Color is considered to be the leading sensorial attribute that influences the acceptance of foods. Considering the health implications that have been associated with the use of synthetic dyes, the interest of producers and consumers in products containing natural ingredients is continuously increasing. Carotenoids, chlorophylls, anthocyanins, betalains, etc., constitute the most common groups of natural colorants found in fruits and vegetables as well as in the by-products derived from their processing. Apart from their coloring properties, these compounds also possess various biological effects, especially in reducing the risk of some chronic diseases.

In this view, the submission of original interdisciplinary research articles, short communications and reviews dealing with novel extraction techniques and solvents for colorants of plant origin, the development of up-to-date analytical methodologies for their identification and quantification, and their incorporation in food products are encouraged. Studies regarding the design of appropriate delivery systems to increase their stability and bioaccessibility/bioavailability are also welcome.

We look forward to receiving your contributions.

Dr. Anastasia Kyriakoudi
Dr. Ioannis Mourtzinos
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • plant colorants
  • novel extraction techniques
  • novel solvents
  • encapsulation
  • stability
  • bioaccessibility/bioavailability
  • biological actions
  • incorporation in foods

Published Papers (1 paper)

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Research

24 pages, 1008 KiB  
Article
Effect of Yogurt Addition on the Stability of Anthocyanin during Cold Storage of Strawberry, Raspberry, and Blueberry Smoothies
by Iwona Ścibisz and Małgorzata Ziarno
Foods 2023, 12(20), 3858; https://doi.org/10.3390/foods12203858 - 21 Oct 2023
Viewed by 1440
Abstract
The addition of yogurt to fruit smoothies enhances their nutritional value by introducing components not naturally found in fruit products. However, the addition of fermented products can affect the stability of fruit bioactive components in fruits, such as anthocyanins. This study aimed to [...] Read more.
The addition of yogurt to fruit smoothies enhances their nutritional value by introducing components not naturally found in fruit products. However, the addition of fermented products can affect the stability of fruit bioactive components in fruits, such as anthocyanins. This study aimed to evaluate the effect of varying yogurt additions (0, 10, 20, and 30%) on the stability of anthocyanins during a 4-week refrigerated storage period. The smoothies were obtained from purees of strawberry, raspberry, and blueberry, combined with apple juice and apple puree. In addition, to elucidate the causes of the observed changes in the smoothies, model studies were conducted using purified anthocyanin extracts obtained from the analyzed fruits. We assessed the effects of pH, hydrogen peroxide concentration, and the addition of cell-free extracts from Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus on changes in anthocyanin content during storage. We found that adding yogurt led to a decrease in anthocyanin stability during the 4-week cold storage period. Specifically, a 30% yogurt addition decreased anthocyanin stability in all tested beverages, while a 20% yogurt addition impacted the strawberry and raspberry smoothies. The degree to which yogurt affected anthocyanin stability was dependent on the source of the raw material. The most notable impact was observed in strawberry smoothies and the least in blueberry smoothies. The variability could be attributed to differences in anthocyanin profiles among the fruits, the chemical composition of the beverages, and the observed difference in the survival rates of lactic acid bacteria. Model studies showed that during the storage of anthocyanin extracts, the addition of hydrogen peroxide and cell-free extract had a significant effect, whereas pH within the examined range (3.0–4.5) did not affect anthocyanin stability. Full article
(This article belongs to the Special Issue Plant-Derived Colorants as Food Ingredients: Extraction, Characterization and Applications)
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