Article
Food Science & Technology
Jiaman Liu, Bo Teng, Xiaofeng Zhang, Minghui Dai, Yue Lin, Yang Liu, Jacqui M. McRae
Summary: This study successfully converted cyanidin-3-glucoside (C-3-G) from passion fruit rind into stable nonbleachable pigments by reacting with Oolong tea extracts and acetaldehyde. The reactions formed high concentrations of stable pigments, improving color density and antioxidant capabilities. This method provides a practical way to enhance the stability of anthocyanins from passion fruit rind, potentially adding greater economic value to this waste product.
JOURNAL OF FOOD SCIENCE
(2021)
Review
Plant Sciences
Richard V. Espley, Laura Jaakola
Summary: The color of fruit plays a vital role in its eating quality and provides benefits for both plants and consumers. Carotenoids and anthocyanins are the main pigments in most fruit species, and their production is regulated by phytohormones and environmental conditions. Light, temperature, and water availability can all influence fruit color.
PLANT CELL AND ENVIRONMENT
(2023)
Article
Biochemistry & Molecular Biology
Betina Luiza Koop, Emerson Zenin, Karina Cesca, German Ayala Valencia, Alcilene Rodrigues Monteiro
Summary: Intelligent labels based on cassava starch and biohybrid pigments have been developed by thermo-compression. The addition of biohybrid pigments improved the stability and solubility of the labels in water, as well as increasing their thermal stability. Furthermore, the labels showed visible color changes when exposed to ammonia vapor, which can be used to control meat deterioration.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Plant Sciences
Xuexia Su, Cuihua Bai, Xianghe Wang, Huilin Liu, Yongcong Zhu, Leping Wei, Zixiao Cui, Lixian Yao
Summary: Fruit color plays a crucial role in consumers' preference. The study found that spraying mineral nutrient salts, such as K2SO4, can improve the coloration of litchi fruit by regulating pigment composition. Cyanidin-3-glucoside was identified as a reliable indicator for fruit color preference. These findings highlight the importance of mineral salt spray in improving fruit pigmentation and enhancing its popularity.
FRONTIERS IN PLANT SCIENCE
(2022)
Review
Plant Sciences
Leepica Kapoor, Andrew J. Simkin, C. George Priya Doss, Ramamoorthy Siva
Summary: The synthesis, degradation, and retention of fruit pigments are regulated by multiple factors. Manipulating these regulatory mechanisms can enhance the desired pigments in fruits. Pigments are assets to ripened fruits, augmenting their nutritive value, antioxidant levels, and industrial potential, while also serving as a tool for harvest prediction.
Article
Agronomy
Yidan Kou, Jinpeng Ren, Yujie Ma, Rongrong Guo, Juane Shang, Dongliang Qiu, Cuilan Ma
Summary: In this study, the effects of L-glutamic acid, brassinolide, and sucrose on the fruit quality and anthocyanin metabolism of peaches were investigated. The results showed that the treatments with these exogenous substances significantly improved the appearance and nutritional quality of peach fruits and promoted the activity of anthocyanin-related enzymes and the expression of related genes. Among the treatments, 0.6 mg/L brassinolide showed the best comprehensive effect on improving peach fruit quality and increasing anthocyanin content.
Article
Horticulture
Anna Ma, Dan Wang, Hanle Lu, Huicong Wang, Yonghua Qin, Guibing Hu, Jietang Zhao
Summary: Bagging treatment can enhance anthocyanin accumulation in litchi pericarp, with LcUVR8-5 and LcHY5-1 upregulated and LcCOP1-2 down-regulated upon bag removal. Functional experiments demonstrated that LcCOP1-2 negatively regulates anthocyanin accumulation in a light-dependent manner, while LcHY5-1 activates the expression of anthocyanin biosynthesis genes. This suggests a conserved UVR8-COP1-HY5 signal pathway regulating anthocyanin biosynthesis in litchi under light.
SCIENTIA HORTICULTURAE
(2021)
Article
Microbiology
Li Zheng, Shilian Huang, Jiehao Huang, Yizhen Deng, Zhenxian Wu, Zide Jiang, Guohui Yu
Summary: This study identified four bacterial strains, Bacillus licheniformis HS10, B. amyloliquefaciens LI24 and PP19, and Exiguobacterium acetylicum SI17, that can delay pericarp browning in litchi fruit. SI17 showed the best browning-inhibitory effect in laboratory trials and field plus laboratory trials. Strains PP19 and SI17 colonized the fruit pericarp and increased phenolic and anthocyanin contents, while decreasing peroxidase and polyphenol oxidase activity. The application of PP19 and SI17 could effectively prolong the shelf life of harvested litchi fruit.
FRONTIERS IN MICROBIOLOGY
(2023)
Article
Food Science & Technology
Maria Isabel Landim Neves, Eric Keven Silva, Maria Angela A. Meireles
Summary: The food industry aims to expand the color palette with natural colorants, but blue color is rare in nature compared to other colors. Synthetic blue colorants are widely used despite consumer association with artificial ingredients. Efforts to find new blue colorants have made progress, but limitations still exist.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Food Science & Technology
Sy-Yu Shiau, Yanli Yu, Jing Li, Wenbo Huang, Haixia Feng
Summary: This study investigated the effects of different concentrations of Clitoria ternatea flower extract (CTFE) on the color, texture, phytochemicals, and sensory quality of dried and cooked noodles. Results showed that dried noodles with 30% CTFE had the highest levels of anthocyanins, polyphenols, DPPH radical scavenging capacity, and reducing power. Cooking significantly reduced anthocyanin levels and blue color, while increasing the greenness of the noodles. Noodles with 20-30% CTFE showed higher color preference, and despite a reduction in cutting force and tensile strength, sensory attributes were similar to noodles without CTFE.
Article
Chemistry, Multidisciplinary
Yanzhao Liu, Yunshu Chen, Jihong Liu, Jie Li, Bin Li, Shoulei Yan
Summary: This study explored the use of water caltrop (Trapa quadrispinosa) pericarp pigment extracted by 50% ethanol at 40 degrees C for 30 min as an eco-friendly and natural hair dye, as an alternative to synthetic hair dyes with toxic effects. The highest content of polyphenol was found in water caltrop pericarp from Jiaxing, which was used for further study. The optimized dyeing method involved mordant dyeing first and then dyeing, with the optimal conditions being 4% Fe3+ at 25 degrees C with a total dyeing time of 65 min. The water caltrop pericarp hair dye showed better resistance to washing and exhibited some restorative function for damaged hair. This study provides valuable reference for the development of more environmentally friendly hair dyes.
SUSTAINABLE CHEMISTRY AND PHARMACY
(2023)
Article
Plant Sciences
Feiyan Wang, Yunli Wu, Wen Wu, Yongjing Huang, Congyi Zhu, Ruimin Zhang, Jiezhong Chen, Jiwu Zeng
Summary: The study found that different colored pericarps in HLB-infected mandarin 'Shatangju' fruits were associated with reduced levels of certain carotenoids, phenylpropanoid derivatives, and down-regulation of proteins in flavonoids, phenylpropanoid derivatives biosynthesis pathway, and the photosynthesis-antenna proteins.
Article
Biochemistry & Molecular Biology
Apurba Anirban, Hung T. Hong, Tim J. O'Hare
Summary: Purple-pericarp sweetcorn showed similar anthocyanin concentration to its parent at eating stage and surpassed the parent at full maturity due to starch dilution. Anthocyanin/colour relationship was influenced by anthocyanin concentration and cyanidin- to pelargonidin-based anthocyanin ratio. Kernel maturity at harvest affected anthocyanin synthesis and color development.
Article
Plant Sciences
Lydia K. Asande, Omwoyo Ombori, Richard O. Oduor, Shem B. Nchore, Evans N. Nyaboga
Summary: This study found that passion fruit woodiness disease (PWD) is widespread in both Kilifi and Kwale counties in Kenya, with low to moderate incidence and severity. The highest disease incidence was observed in Kilifi county. Different passion fruit genotypes showed varying levels of resistance to woodiness viruses. The use of resistant cultivars and proper management practices are crucial for increasing production and improving fruit quality.
Review
Food Science & Technology
Shaohua Zeng, Shuang Lin, Zhiqiang Wang, Yuan Zong, Ying Wang
Summary: Acylated anthocyanins derived from dietary sources have attracted attention for their health-promoting properties and potential as stable natural colorants. However, the development of functional food products enriched with acylated anthocyanins from fruits and vegetables has been delayed in the food industry. This review summarizes the functional properties and anthocyanin components of the black goji fruit, which is rich in acylated anthocyanins including petanin. It also compares the stability, bioaccessibility, bioavailability, and bioactivities of petanin with other anthocyanin extracts and food sources, and discusses the potential application of petanin derivatives in the food industry.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Peripheral Vascular Disease
Atsuko Kawamura, Katsuko Kajiya, Hiroko Kishi, Junko Inagaki, Makoto Mitarai, Hiroshi Oda, Seiji Umemoto, Sei Kobayashi
HYPERTENSION RESEARCH
(2016)
Article
Multidisciplinary Sciences
Shogo Tashiro, Ran Yamaguchi, Sodemi Ishikawa, Takeshi Sakurai, Katsuko Kajiya, Yuichi Kanmura, Tomoyuki Kuwaki, Hideki Kashiwadani
SCIENTIFIC REPORTS
(2016)
Article
Agriculture, Multidisciplinary
Rei Kuroda, Kimiko Kazumura, Miki Ushikata, Yuji Minami, Katsuko Kajiya
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2018)
Article
Food Science & Technology
Misato Wakamatsu, Hiroki Yamanouchi, Hisashi Sahara, Takehiro Iwanaga, Rei Kuroda, Ayaka Yamamoto, Yuji Minami, Mitsuhiro Sekijima, Kazuhiko Yamada, Katsuko Kajiya
FOOD SCIENCE & NUTRITION
(2019)
Article
Nutrition & Dietetics
Maho Sasaki, Yuri Nonoshita, Takashi Kajiya, Nobuhiko Atsuchi, Megumi Kido, Djong-Chi Chu, Lekh Raj Juneja, Yuji Minami, Katsuko Kajiya
Article
Agriculture, Multidisciplinary
Hiroki Yamanouchi, Kanae Tokimura, Nobuyuki Miura, Kazuhiro Ikezawa, Michio Onjo, Yuji Minami, Katsuko Kajiya
Summary: Controlled flooding cultivation of taro increased polyphenol levels, antioxidant activity, and hardness, while decreasing oxalate, nitrate ion, and GABA levels. This method also improved the taste and stickiness of steamed taro paste, making even the usually discarded mother corm suitable for consumption.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Biochemistry & Molecular Biology
Natsuko Tsurudome, Yuji Minami, Katsuko Kajiya
Summary: Mulberry leaves are commonly consumed as tea for their antioxidant and blood pressure-regulating properties, and recent studies have identified fisetin as a bioactive compound that can prevent vascular abnormal contraction. Fisetin, found in mulberry leaves, has shown effectiveness in preventing vascular abnormal contraction and has potential applications in various fields.
Article
Multidisciplinary Sciences
Katsuko Kajiya, Madoka Arino, Akari Koshio, Yuji Minami
Summary: This study measured the nutritional components and imidazole dipeptide levels of different commercial meats and examined their effect on taste using taste recognition devices. The results showed that the nutritional components varied depending on the type and part of the meat analyzed, and these components influenced the taste and texture of the meat. Anserine and carnosine were the main imidazole dipeptides detected, with meat containing higher levels of these dipeptides producing better sensory test results. Anserine was found to reduce bitterness and enhance umami taste when combined with carnosine.
SCIENTIFIC REPORTS
(2023)
Article
Cell Biology
Natsuko Tsurudome, Yuji Minami, Katsuko Kajiya
Summary: This study aimed to investigate the action point of SPC around the plasma membranes and the involvement of fisetin. The results showed that SPC entered cells through endocytosis and did not undergo transcytosis, and SPC-induced contracting cells produced exosomes. Moreover, fisetin prevented contractions by directly targeting vascular smooth muscle cells.
Article
Peripheral Vascular Disease
Atsuko Kawamura, Junko Inagaki, Seiji Umemoto, Katsuko Kajiya, Hiroko Kishi, Makoto Mitarai, Hiroshi Oda, Sei Kobayashi
CURRENT HYPERTENSION REVIEWS
(2020)
Meeting Abstract
Cardiac & Cardiovascular Systems
Takashi Kajiya, Maho Sasaki, Yoshihiko Atsuchi, Nobuhiko Atsuchi, Katsuko Kajiya
Article
Peripheral Vascular Disease
Atsuko Kawamura, Katsuko Kajiya, Hiroko Kishi, Junko Inagaki, Makoto Mitarai, Hiroshi Oda, Seiji Umemoto, Sei Kobayashi
CURRENT HYPERTENSION REVIEWS
(2018)
Meeting Abstract
Cardiac & Cardiovascular Systems
A. Kawamura, K. Kajiya, H. Kishi, J. Inagaki, M. Mitarai, H. Oda, S. Umemoto, S. Kobayashi
EUROPEAN HEART JOURNAL
(2016)
Meeting Abstract
Cardiac & Cardiovascular Systems
A. Kawamura, S. Umemoto, J. Inagaki, H. Kishi, K. Kajiya, M. Mitarai, H. Oda, S. Kobayashi
EUROPEAN HEART JOURNAL
(2015)