检索结果-南通市图书馆

Microwave-ultrasound assisted extraction of red corn pigments and their effect on chemical composition and tecno-functional properties

引用

Food Bioscience 2022年第6期50卷 1111-1119页

作者： J.D.Garcia-Ortiz A.C.Flores-Gallegos J.A.Ascacio-Valdés C.M.López-Badillo S.D.Nery-Flores S.C.Esparza-González R.Rodríguez-Herrera School of Chemistry Autonomous University of CoahuilaCampus SaltilloSaltilloCoahuila25280Mexico School of Dentistry Autonomous University of CoahuilaCampus SaltilloSaltilloCoahuila25125Mexico

Currently, there is a growing interest in obtaining natural pigments, without presenting a risk to health, as well as to the matrix and food safety. The objective of this study was to characterize grains with different shades of red color (High pigmentation maize = RA, Medium pigmentation maize = RM, and Low pigmentation maize = RB, reddish maize with white segments = VO and white maize control = SC). The physical properties (kernel weight, length, width, thickness, and grain and flour color), chemical composition (moisture, fat, protein, fiber, starch, ash, and minerals), and techno-functional properties (capacity of absorption of organic molecules (OMAC), swelling (CH), oil retention (CAAC), and water absorption (WAS)) variables were measured. Afterward, RM was selected, and a pigment extraction (EAUM) was carried out using microwave-ultrasound equipment with different ratios of ethanol (0, 30, and 70%) and citric acid ratios (0 and 1%). The color and properties of the solid (starch, protein, fat, and their techno-functional properties) were determined in the aqueous phase and were compared with the properties prior to EAUM. The results indicated that the red grains have higher starch content (57.6%) and reddish colors, in addition, VO presented higher moisture (10.4%), fat (6.7%) and fiber (10.0%). The colors of the pigments obtained with EtOH (30 and 70%) show shades red and yellow. Finally, the EAUM decreased the fat content up to 57%, increased WAS and CAAC in the residual flour and generated changes in OMAC and CH, increasing in aqueous medium and reducing with EtOH.

关键词： natural colorant Zea mays Green extraction Proximal analysis NIR Agronomic properties

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

natural hydroxyanthraquinoid pigments as potent food grade colorants:an overview

引用

natural Products and Bioprospecting 2012年第5期2卷 174-193页

作者： Yanis CARO Linda ANAMALE Mireille FOUILLAUD Philippe LAURENT Thomas PETIT Laurent DUFOSSE Département Agroalimentaire ESIROIUniversitéde La RéunionSainte-ClotildeIle de la RéunionFrance LCSNSA Facultédes Sciences et des TechnologiesUniversitéde La RéunionSainte-ClotildeIle de la RéunionFrance Département Génie Biologique IUTUniversitéde La RéunionSaint-PierreIle de la RéunionFrance

natural pigments and colorants are widely used in the world in many industries such as textile dying,food processing or cosmetic *** the natural products of interest are various compounds belonging to carotenoids,anthocyanins,chlorophylls,melanins,betalains...The review emphasizes pigments with anthraquinoid skeleton and gives an overview on hydroxyanthraquinoids described in Nature,the first one ever *** in consumption,production and regulation of natural food grade colorants are given,in the current global *** second part focuses on the description of the chemical structures of the main anthraquinoid colouring compounds,their properties and their biosynthetic *** natural sources of such pigments are summarized,followed by discussion about toxicity and carcinogenicity observed in some *** a conclusion,current industrial applications of natural hydroxyanthraquinoids are described with two examples,carminic acid from an insect and Arpink red^(™)from a filamentous fungus.

关键词： anthraquinone hydroxyanthraquinone natural colorant food colorant microbial pigment biotechnology mycotoxin contamination

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

欢迎您,

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

请选择保存的检索档案：

请选择收藏分类：

通借通还

欢迎您,

建议与咨询 留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

请选择保存的检索档案： 新增检索档案 确定 取消

请选择收藏分类： 新增自定义分类 确定 取消

通借通还

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

请选择保存的检索档案：

请选择收藏分类：