Complexation of anthocyanins, betalains and carotenoids with biopolymers: An approach to complexation techniques and evaluation of binding parameters
[Display omitted] •Natural pigments can be complexed with biopolymers (BP) by using several techniques.•Complexation can improve the stability and bioaccessibility of natural pigments (NP).•Proteins and polysaccharides are the most common BP used as wall materials to NP.•Different techniques can be...
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| Published in: | Food research international Vol. 163; p. 112277 |
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| Main Authors: | , , , , , , |
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01-01-2023
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| Abstract | [Display omitted]
•Natural pigments can be complexed with biopolymers (BP) by using several techniques.•Complexation can improve the stability and bioaccessibility of natural pigments (NP).•Proteins and polysaccharides are the most common BP used as wall materials to NP.•Different techniques can be used to obtain the binding properties involved in NP-BP complex formation.•Thermodynamic parameters of complex formation can provide information about the stability of NP-BP complexes.
Natural pigments are bioactive compounds that can present health-promoting bioactivities in the human body. Due to their strong coloring properties, these compounds have been widely used as color additives as an alternative to artificial colorants. However, since these pigments are unstable under certain conditions, such as the presence of light, oxygen, and heat, the use of complexation and encapsulation techniques with biopolymers is in demand. Moreover, some functional properties can be achieved by using natural pigments-biopolymers complexes in food matrices. The complexation and encapsulation of natural pigments with biopolymers consist of forming a complex with the aim to make these compounds less susceptible to oxidative and degrading agents, and can also be used to improve their solubility in different media. This review aims to discuss different techniques that have been used over the last years to create natural pigment-biopolymers complexes, as well as the recent advances, limitations, effects, and possible applications of these complexes in foods. Moreover, the understanding of thermodynamic parameters between natural pigments and biopolymers is very important regarding the complex formation and their use in food systems. In this sense, thermodynamic techniques that can be used to determine binding parameters between natural pigments and potential wall materials, as well as their applications, advantages, and limitations are presented in this work. Several studies have shown an improvement in many aspects regarding the use of these complexes, including increased thermal and storage stability. Nonetheless, data regarding the biological effects on the human body and the sensory acceptance of natural pigments-biopolymers complexes in food systems are scarce in the literature. |
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| AbstractList | Natural pigments are bioactive compounds that can present health-promoting bioactivities in the human body. Due to their strong coloring properties, these compounds have been widely used as color additives as an alternative to artificial colorants. However, since these pigments are unstable under certain conditions, such as the presence of light, oxygen, and heat, the use of complexation and encapsulation techniques with biopolymers is in demand. Moreover, some functional properties can be achieved by using natural pigments-biopolymers complexes in food matrices. The complexation and encapsulation of natural pigments with biopolymers consist of forming a complex with the aim to make these compounds less susceptible to oxidative and degrading agents, and can also be used to improve their solubility in different media. This review aims to discuss different techniques that have been used over the last years to create natural pigment-biopolymers complexes, as well as the recent advances, limitations, effects, and possible applications of these complexes in foods. Moreover, the understanding of thermodynamic parameters between natural pigments and biopolymers is very important regarding the complex formation and their use in food systems. In this sense, thermodynamic techniques that can be used to determine binding parameters between natural pigments and potential wall materials, as well as their applications, advantages, and limitations are presented in this work. Several studies have shown an improvement in many aspects regarding the use of these complexes, including increased thermal and storage stability. Nonetheless, data regarding the biological effects on the human body and the sensory acceptance of natural pigments-biopolymers complexes in food systems are scarce in the literature. [Display omitted] •Natural pigments can be complexed with biopolymers (BP) by using several techniques.•Complexation can improve the stability and bioaccessibility of natural pigments (NP).•Proteins and polysaccharides are the most common BP used as wall materials to NP.•Different techniques can be used to obtain the binding properties involved in NP-BP complex formation.•Thermodynamic parameters of complex formation can provide information about the stability of NP-BP complexes. Natural pigments are bioactive compounds that can present health-promoting bioactivities in the human body. Due to their strong coloring properties, these compounds have been widely used as color additives as an alternative to artificial colorants. However, since these pigments are unstable under certain conditions, such as the presence of light, oxygen, and heat, the use of complexation and encapsulation techniques with biopolymers is in demand. Moreover, some functional properties can be achieved by using natural pigments-biopolymers complexes in food matrices. The complexation and encapsulation of natural pigments with biopolymers consist of forming a complex with the aim to make these compounds less susceptible to oxidative and degrading agents, and can also be used to improve their solubility in different media. This review aims to discuss different techniques that have been used over the last years to create natural pigment-biopolymers complexes, as well as the recent advances, limitations, effects, and possible applications of these complexes in foods. Moreover, the understanding of thermodynamic parameters between natural pigments and biopolymers is very important regarding the complex formation and their use in food systems. In this sense, thermodynamic techniques that can be used to determine binding parameters between natural pigments and potential wall materials, as well as their applications, advantages, and limitations are presented in this work. Several studies have shown an improvement in many aspects regarding the use of these complexes, including increased thermal and storage stability. Nonetheless, data regarding the biological effects on the human body and the sensory acceptance of natural pigments-biopolymers complexes in food systems are scarce in the literature. |
| ArticleNumber | 112277 |
| Author | Rocha, Felipe Clarissa dos Santos Pires, Ana Rodrigues Arruda Pinto, Vinícius Maciel dos Santos Dias, Manoela César Stringheta, Paulo de Paula Rezende, Jaqueline Cristina Teixeira Ribeiro Vidigal, Márcia |
| Author_xml | – sequence: 1 givenname: Felipe surname: Rocha fullname: Rocha, Felipe organization: Food Science Department, Federal University of Vicosa, Peter Henry Rolfs Avenue, 36570-900 Vicosa, MG, Brazil – sequence: 2 givenname: Jaqueline surname: de Paula Rezende fullname: de Paula Rezende, Jaqueline organization: Department of Food Science, Federal University of Lavras, 37200-900 Lavras, MG, Brazil – sequence: 3 givenname: Manoela surname: Maciel dos Santos Dias fullname: Maciel dos Santos Dias, Manoela organization: Department of Chemical Engineering, Centro Universitário de Viçosa (UNIVIÇOSA), Viçosa, Minas Gerais, Brazil – sequence: 4 givenname: Vinícius surname: Rodrigues Arruda Pinto fullname: Rodrigues Arruda Pinto, Vinícius organization: Food Science Department, Federal University of Vicosa, Peter Henry Rolfs Avenue, 36570-900 Vicosa, MG, Brazil – sequence: 5 givenname: Paulo surname: César Stringheta fullname: César Stringheta, Paulo organization: Food Science Department, Federal University of Vicosa, Peter Henry Rolfs Avenue, 36570-900 Vicosa, MG, Brazil – sequence: 6 givenname: Ana surname: Clarissa dos Santos Pires fullname: Clarissa dos Santos Pires, Ana email: ana.pires@ufv.br organization: Food Science Department, Federal University of Vicosa, Peter Henry Rolfs Avenue, 36570-900 Vicosa, MG, Brazil – sequence: 7 givenname: Márcia surname: Cristina Teixeira Ribeiro Vidigal fullname: Cristina Teixeira Ribeiro Vidigal, Márcia email: marcia.vidigal@ufv.br organization: Food Science Department, Federal University of Vicosa, Peter Henry Rolfs Avenue, 36570-900 Vicosa, MG, Brazil |
| BackLink | https://www.ncbi.nlm.nih.gov/pubmed/36596187$$D View this record in MEDLINE/PubMed |
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| CitedBy_id | crossref_primary_10_1186_s13568_023_01605_z crossref_primary_10_1016_j_carbpol_2023_121670 crossref_primary_10_3390_foods13081227 crossref_primary_10_1016_j_foodres_2023_112961 crossref_primary_10_1016_j_tifs_2023_04_016 crossref_primary_10_1007_s13197_023_05881_2 crossref_primary_10_3390_foods12071497 |
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•Natural pigments can be complexed with biopolymers (BP) by using several techniques.•Complexation can improve the stability and... Natural pigments are bioactive compounds that can present health-promoting bioactivities in the human body. Due to their strong coloring properties, these... |
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| SubjectTerms | Anthocyanins - chemistry Betalains - chemistry Bioactive compounds Biopolymers Carotenoids Color Humans Natural pigments Pigments, Biological - chemistry Thermodynamic properties |
| Title | Complexation of anthocyanins, betalains and carotenoids with biopolymers: An approach to complexation techniques and evaluation of binding parameters |
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