Stability evaluation of gardenia yellow pigment in presence of different phenolic compounds
Introduction
Color is a crucial parameter for customers to accept products, especially food. Synthetic colorants have been widely applied in the food, textile, and cosmetics industries in the past few centuries. Their usage is mainly attributed to low cost, simplified production, and superior coloring properties. However, the potential health risks of synthetic colorants in food and beverages have raised concerns, including hyperactivity in children and primary biliary cirrhosis in postmenopausal women (Amchova et al., 2015, Bhatt et al., 2018). On the contrary, natural colorants derived from living organisms aroused the interests of consumers in recent years due to their health, environment friendly, and non-toxicity to food. With the growing demand for natural colorants, it is expected that the revenue of natural colorants will reach $ 1620 million by 2023 (Meruvu & dos Santos, 2021).
Gardenia yellow pigment (GYP), a rare water-soluble natural carotenoid, can be extracted from the fruit of Gardenia jasminoides. It has been widely used in beverages, jelly, and noodles due to its excellent water solubility, strong antioxidant activity, and nontoxicity (Wu et al., 2021). Despite these advantages, there are limitations to the commercial application of GYP as natural colorants due to the influence of external environmental factors such as high temperature, light, pH, and oxygen. It has been reported that crocins (the major components of GYP) would degrade and then form volatile compounds such as safranal and other volatile chemicals with 9 or 10 carbons during thermal treatment in the presence of oxygen (Carmona et al., 2006, Gregory et al., 2005, Li et al., 2014). Besides, like other carotenoids, these compounds related to GYP can be accelerated to form the uncolored hydroperoxyl-crocins when exposed to light in an oxygen environment (Manzocco, Kravina, Calligaris, & Nicoli, 2008).
It is crucial to prevent the degradation of GYP and improve its stability during industrial processing and storage. In recent years, it has clearly been shown that phenolic compounds could improve the stability of natural pigments. For examples, the addition of epigallocatechin gallate significantly enhanced the stability of β-carotene during storage at 55 °C (Liu, Gao, McClements, & Decker, 2016). Rosmarinic acid has been found to prevent carotenoid degradation under light treatment (Mesnier, Gregory, Fança-Berthon, Boukobza, & Bily, 2014). The mixtures of carotenoids and phenolic compounds presented strong synergistic interactions, which improved the oxidative stability of the solution system (Jiang et al., 2015). In general, phenolic compounds have strong antioxidant activities due to the existence of the hydroxyl groups. Therefore, the mechanisms involved in stabilizing natural pigments may, in part, be attributed to the fact that phenolic compounds reduce the formation rate of oxidation products through hydrogen atom transfer, single electron transfer, continuous proton loss electron transfer, and transition metal chelation (Zeb, 2020). In addition, phenolic compounds could also improve the stability of pigment by forming non-covalent complexes. As noted in Chuang, Rojanasasithara, Mutilangi, and McClements (2016a), anthocyanins could interact with phenolic compounds through hydrophobic interactions, thus improving the storage stability of anthocyanins. Among these phenolic compounds, caffeic acid, rosmarinic acid, tannic acid, epicatechin, chlorogenic acid, epigallocatechin, and epigallocatechin gallate exhibited significant antioxidants properties, which may improve the chemical stability of GYP and prolong its color stability (Rahimmalek et al., 2020, Singh et al., 2017). Meanwhile, the addition of these phenolic compounds may further expand the application of GYP in the food and beverage industry due to their high nutritional values (Shahidi & Ambigaipalan, 2015).
However, as far as we know, there are no documented detailed investigations on the GYP stability in the presence of phenolic compounds. Traditionally, the stability of natural pigments was evaluated by absorbance measurement. Moreover, CIELAB (L*/a*/b*), an international standard for color measurement, was also widely applied to measure the color differences of food and beverages (Lu & Zheng, 2012). Therefore, this paper aimed to investigate the changes of absorbance and color parameters of GYP in presence of different phenolic compounds (caffeic acid, rosmarinic acid, tannic acid, epicatechin, chlorogenic acid, epigallocatechin, and epigallocatechin gallate) during light and thermal treatments. Then, the possible mechanisms involved in stabilizing GYP were also studied by Fourier transform infrared (FTIR) and nuclear magnetic resonance (NMR) spectroscopy. Additionally, the thermal stability of GYP containing the presence of selected phenolic compounds in different food models was further evaluated.
Section snippets
Materials and reagents
Yellow pigment from G. jasminoides var. radicans Makikno (Color value, 440nm = 500) was purchased from Henan Zhongda Bioengineering Co., Ltd, Henan Province, China. Caffeic acid (99%), rosmarinic acid (97%), tannic acid, epicatechin (97%), chlorogenic acid (98%), epigallocatechin (98%), and epigallocatechin gallate (98%) were obtained from Hefei Baotian Technology Trade Co., Ltd, Anhui Province, China. Crocin-1 (98%) was purchased from Chengdu Maidesheng Technology Co., Ltd, Sichuan
Effects of light on the degradation of GYP in presence of phenolic compounds
Light stability was an essential factor for the long-term storage of food and beverages. The effects of light time on the GYP stability with or without phenolic compounds were investigated (Fig. 1a, Fig. S1). After 72 h of light, the light stability of GYP decreased significantly compared to the initial values. This result might be explained by the hypothesis that light induced the oxidation of crocetin derivatives during light treatment (Møller et al., 2020). At the end of light treatment, the
Conclusion
In this paper, we evaluated the protective effects of phenolic compounds (caffeic acid, rosmarinic acid, tannic acid, epicatechin, chlorogenic acid, epigallocatechin, and epigallocatechin gallate) on the GYP stability during light and thermal treatments. The addition of phenolic compounds, especially tannic acid, epigallocatechin gallate, epigallocatechin, and rosmarinic acid, significantly improved the stability of GYP during light and thermal treatments. The mechanism involved in stabilizing
Declaration of Competing Interest
The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
Acknowledgments
This work was supported by Key R & D projects in Anhui Province (201904a06020050) and Major Science and Technology Projects of Anhui Province (17030801018).
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