Stability limits of a red Carthamin-cellulose complex as a potential food colourant

This study covers aspects of stability and colouration of Carthamin- a unique red chalcone extracted from Carthamus tinctorius L. Due to its fast degradation in aqueous solutions even at room temperature, Carthamin has no significant use in the food industry. Therefore, obtaining Carthamin in a stab...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Food & function 2021-09, Vol.12 (17), p.837-843
Hauptverfasser: Baerle, Alexei, Savcenco, Alexandra, Tatarov, Pavel, Fetea, Florinela, Ivanova, Raisa, Radu, Oxana
Format: Artikel
Sprache:eng
Schlagworte:
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
container_end_page 843
container_issue 17
container_start_page 837
container_title Food & function
container_volume 12
creator Baerle, Alexei
Savcenco, Alexandra
Tatarov, Pavel
Fetea, Florinela
Ivanova, Raisa
Radu, Oxana
description This study covers aspects of stability and colouration of Carthamin- a unique red chalcone extracted from Carthamus tinctorius L. Due to its fast degradation in aqueous solutions even at room temperature, Carthamin has no significant use in the food industry. Therefore, obtaining Carthamin in a stable form is of high interest. Comparing UV-Vis spectra of Carthamin solutions and RGB-data of Carthamin-cellulose complex in the wet state showed a predominant formation of stable Carthamin conformation on the cellulose phase. It was determined that the wet Carthamin-cellulose complex acquires a stable and rich magenta colour in the pH range of 1-5. In aqueous suspensions with pH >6, the Carthamin-cellulose complex gets a purple colour, which is absolutely uncharacteristic for pure Carthamin in an aqueous solution. IR spectra indicate the fixation of Carthamin molecules on the cellulose, which presumably causes hindrance of free internal rotation of Carthamin molecules in the cellulose phase. The reduction of water activity in the cellulosic phase represents an additional stabilizing factor. As a result, the Carthamin-cellulose complex withstands heating up to 70 °C for 15 min in the pH range of 2-5, showing up to 90% of stability. These conditions are typical for the preparation of a wide range of food products. High stability in a food-like environment and magenta colour make the Carthamin-cellulose complex a prospective natural food dye. The purple (red) colour of the Carthamin-cellulose complex (CCC) in wet state is stable at pH 2-6 and at temperatures of 60-70 °C for 15-30 min. These conditions correspond to food preparation, making CCC a promising food colour.
doi_str_mv 10.1039/d1fo01376a
format Article
fullrecord <record><control><sourceid>proquest_pubme</sourceid><recordid>TN_cdi_pubmed_primary_34279018</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2566254950</sourcerecordid><originalsourceid>FETCH-LOGICAL-c337t-71509a58346c98c800b1639670627a29bd46ec2484ea66f99888b7c701f961e63</originalsourceid><addsrcrecordid>eNpd0c1LwzAYBvAgihtzF-9KwYsI1Xy0-TiO6VQY7DAFbyVNU-xIm5mk4P57M_chmEsC74-XhycAXCJ4jyARDxWqLUSEUXkChhhmOKU5_Dg9vDNBB2Ds_QrGQ4Tggp-DAckwExDxIVgugywb04RNYpq2CT6xdSITp6tkKl34lG3TpUob0xvrdaJsuzb6O5E-orUNuguNNEltbRVnxvZOduECnNXSeD3e3yPwPnt6m76k88Xz63QyTxUhLKQM5VDInJOMKsEVh7BElAjKIMVMYlFWGdUKZzzTktI6Zue8ZIpBVAuKNCUjcLvbu3b2q9c-FG3jt1llp23vC5znBBMiEI705h9dxaxdTBcVpTjPRA6jutsp5az3TtfF2jWtdJsCwWLbdvGIZovfticRX-9X9mWrqyM9dBvB1Q44r47Tv-8iP2rwgZY</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2566254950</pqid></control><display><type>article</type><title>Stability limits of a red Carthamin-cellulose complex as a potential food colourant</title><source>MEDLINE</source><source>Royal Society Of Chemistry Journals</source><creator>Baerle, Alexei ; Savcenco, Alexandra ; Tatarov, Pavel ; Fetea, Florinela ; Ivanova, Raisa ; Radu, Oxana</creator><creatorcontrib>Baerle, Alexei ; Savcenco, Alexandra ; Tatarov, Pavel ; Fetea, Florinela ; Ivanova, Raisa ; Radu, Oxana</creatorcontrib><description>This study covers aspects of stability and colouration of Carthamin- a unique red chalcone extracted from Carthamus tinctorius L. Due to its fast degradation in aqueous solutions even at room temperature, Carthamin has no significant use in the food industry. Therefore, obtaining Carthamin in a stable form is of high interest. Comparing UV-Vis spectra of Carthamin solutions and RGB-data of Carthamin-cellulose complex in the wet state showed a predominant formation of stable Carthamin conformation on the cellulose phase. It was determined that the wet Carthamin-cellulose complex acquires a stable and rich magenta colour in the pH range of 1-5. In aqueous suspensions with pH &gt;6, the Carthamin-cellulose complex gets a purple colour, which is absolutely uncharacteristic for pure Carthamin in an aqueous solution. IR spectra indicate the fixation of Carthamin molecules on the cellulose, which presumably causes hindrance of free internal rotation of Carthamin molecules in the cellulose phase. The reduction of water activity in the cellulosic phase represents an additional stabilizing factor. As a result, the Carthamin-cellulose complex withstands heating up to 70 °C for 15 min in the pH range of 2-5, showing up to 90% of stability. These conditions are typical for the preparation of a wide range of food products. High stability in a food-like environment and magenta colour make the Carthamin-cellulose complex a prospective natural food dye. The purple (red) colour of the Carthamin-cellulose complex (CCC) in wet state is stable at pH 2-6 and at temperatures of 60-70 °C for 15-30 min. These conditions correspond to food preparation, making CCC a promising food colour.</description><identifier>ISSN: 2042-6496</identifier><identifier>EISSN: 2042-650X</identifier><identifier>DOI: 10.1039/d1fo01376a</identifier><identifier>PMID: 34279018</identifier><language>eng</language><publisher>England: Royal Society of Chemistry</publisher><subject>Aqueous solutions ; Carthamin ; Carthamus tinctorius - chemistry ; Cellulose ; Cellulose - chemistry ; Chalcone - analogs &amp; derivatives ; Chalcone - chemistry ; Color ; Conformation ; Food ; Food Coloring Agents - chemistry ; Food dyes ; Food industry ; Glucosides - chemistry ; Infrared spectroscopy ; Molecular Conformation ; Natural &amp; organic foods ; pH effects ; Plant Extracts - chemistry ; Room temperature ; Spectrophotometry, Infrared ; Stability ; Water activity</subject><ispartof>Food &amp; function, 2021-09, Vol.12 (17), p.837-843</ispartof><rights>Copyright Royal Society of Chemistry 2021</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c337t-71509a58346c98c800b1639670627a29bd46ec2484ea66f99888b7c701f961e63</citedby><cites>FETCH-LOGICAL-c337t-71509a58346c98c800b1639670627a29bd46ec2484ea66f99888b7c701f961e63</cites><orcidid>0000-0002-1962-3959 ; 0000-0001-6392-9579 ; 0000-0002-2554-2039</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/34279018$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Baerle, Alexei</creatorcontrib><creatorcontrib>Savcenco, Alexandra</creatorcontrib><creatorcontrib>Tatarov, Pavel</creatorcontrib><creatorcontrib>Fetea, Florinela</creatorcontrib><creatorcontrib>Ivanova, Raisa</creatorcontrib><creatorcontrib>Radu, Oxana</creatorcontrib><title>Stability limits of a red Carthamin-cellulose complex as a potential food colourant</title><title>Food &amp; function</title><addtitle>Food Funct</addtitle><description>This study covers aspects of stability and colouration of Carthamin- a unique red chalcone extracted from Carthamus tinctorius L. Due to its fast degradation in aqueous solutions even at room temperature, Carthamin has no significant use in the food industry. Therefore, obtaining Carthamin in a stable form is of high interest. Comparing UV-Vis spectra of Carthamin solutions and RGB-data of Carthamin-cellulose complex in the wet state showed a predominant formation of stable Carthamin conformation on the cellulose phase. It was determined that the wet Carthamin-cellulose complex acquires a stable and rich magenta colour in the pH range of 1-5. In aqueous suspensions with pH &gt;6, the Carthamin-cellulose complex gets a purple colour, which is absolutely uncharacteristic for pure Carthamin in an aqueous solution. IR spectra indicate the fixation of Carthamin molecules on the cellulose, which presumably causes hindrance of free internal rotation of Carthamin molecules in the cellulose phase. The reduction of water activity in the cellulosic phase represents an additional stabilizing factor. As a result, the Carthamin-cellulose complex withstands heating up to 70 °C for 15 min in the pH range of 2-5, showing up to 90% of stability. These conditions are typical for the preparation of a wide range of food products. High stability in a food-like environment and magenta colour make the Carthamin-cellulose complex a prospective natural food dye. The purple (red) colour of the Carthamin-cellulose complex (CCC) in wet state is stable at pH 2-6 and at temperatures of 60-70 °C for 15-30 min. These conditions correspond to food preparation, making CCC a promising food colour.</description><subject>Aqueous solutions</subject><subject>Carthamin</subject><subject>Carthamus tinctorius - chemistry</subject><subject>Cellulose</subject><subject>Cellulose - chemistry</subject><subject>Chalcone - analogs &amp; derivatives</subject><subject>Chalcone - chemistry</subject><subject>Color</subject><subject>Conformation</subject><subject>Food</subject><subject>Food Coloring Agents - chemistry</subject><subject>Food dyes</subject><subject>Food industry</subject><subject>Glucosides - chemistry</subject><subject>Infrared spectroscopy</subject><subject>Molecular Conformation</subject><subject>Natural &amp; organic foods</subject><subject>pH effects</subject><subject>Plant Extracts - chemistry</subject><subject>Room temperature</subject><subject>Spectrophotometry, Infrared</subject><subject>Stability</subject><subject>Water activity</subject><issn>2042-6496</issn><issn>2042-650X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpd0c1LwzAYBvAgihtzF-9KwYsI1Xy0-TiO6VQY7DAFbyVNU-xIm5mk4P57M_chmEsC74-XhycAXCJ4jyARDxWqLUSEUXkChhhmOKU5_Dg9vDNBB2Ds_QrGQ4Tggp-DAckwExDxIVgugywb04RNYpq2CT6xdSITp6tkKl34lG3TpUob0xvrdaJsuzb6O5E-orUNuguNNEltbRVnxvZOduECnNXSeD3e3yPwPnt6m76k88Xz63QyTxUhLKQM5VDInJOMKsEVh7BElAjKIMVMYlFWGdUKZzzTktI6Zue8ZIpBVAuKNCUjcLvbu3b2q9c-FG3jt1llp23vC5znBBMiEI705h9dxaxdTBcVpTjPRA6jutsp5az3TtfF2jWtdJsCwWLbdvGIZovfticRX-9X9mWrqyM9dBvB1Q44r47Tv-8iP2rwgZY</recordid><startdate>20210907</startdate><enddate>20210907</enddate><creator>Baerle, Alexei</creator><creator>Savcenco, Alexandra</creator><creator>Tatarov, Pavel</creator><creator>Fetea, Florinela</creator><creator>Ivanova, Raisa</creator><creator>Radu, Oxana</creator><general>Royal Society of Chemistry</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7T5</scope><scope>7T7</scope><scope>7TO</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>H94</scope><scope>P64</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0002-1962-3959</orcidid><orcidid>https://orcid.org/0000-0001-6392-9579</orcidid><orcidid>https://orcid.org/0000-0002-2554-2039</orcidid></search><sort><creationdate>20210907</creationdate><title>Stability limits of a red Carthamin-cellulose complex as a potential food colourant</title><author>Baerle, Alexei ; Savcenco, Alexandra ; Tatarov, Pavel ; Fetea, Florinela ; Ivanova, Raisa ; Radu, Oxana</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c337t-71509a58346c98c800b1639670627a29bd46ec2484ea66f99888b7c701f961e63</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Aqueous solutions</topic><topic>Carthamin</topic><topic>Carthamus tinctorius - chemistry</topic><topic>Cellulose</topic><topic>Cellulose - chemistry</topic><topic>Chalcone - analogs &amp; derivatives</topic><topic>Chalcone - chemistry</topic><topic>Color</topic><topic>Conformation</topic><topic>Food</topic><topic>Food Coloring Agents - chemistry</topic><topic>Food dyes</topic><topic>Food industry</topic><topic>Glucosides - chemistry</topic><topic>Infrared spectroscopy</topic><topic>Molecular Conformation</topic><topic>Natural &amp; organic foods</topic><topic>pH effects</topic><topic>Plant Extracts - chemistry</topic><topic>Room temperature</topic><topic>Spectrophotometry, Infrared</topic><topic>Stability</topic><topic>Water activity</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Baerle, Alexei</creatorcontrib><creatorcontrib>Savcenco, Alexandra</creatorcontrib><creatorcontrib>Tatarov, Pavel</creatorcontrib><creatorcontrib>Fetea, Florinela</creatorcontrib><creatorcontrib>Ivanova, Raisa</creatorcontrib><creatorcontrib>Radu, Oxana</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Oncogenes and Growth Factors Abstracts</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Food &amp; function</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Baerle, Alexei</au><au>Savcenco, Alexandra</au><au>Tatarov, Pavel</au><au>Fetea, Florinela</au><au>Ivanova, Raisa</au><au>Radu, Oxana</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Stability limits of a red Carthamin-cellulose complex as a potential food colourant</atitle><jtitle>Food &amp; function</jtitle><addtitle>Food Funct</addtitle><date>2021-09-07</date><risdate>2021</risdate><volume>12</volume><issue>17</issue><spage>837</spage><epage>843</epage><pages>837-843</pages><issn>2042-6496</issn><eissn>2042-650X</eissn><abstract>This study covers aspects of stability and colouration of Carthamin- a unique red chalcone extracted from Carthamus tinctorius L. Due to its fast degradation in aqueous solutions even at room temperature, Carthamin has no significant use in the food industry. Therefore, obtaining Carthamin in a stable form is of high interest. Comparing UV-Vis spectra of Carthamin solutions and RGB-data of Carthamin-cellulose complex in the wet state showed a predominant formation of stable Carthamin conformation on the cellulose phase. It was determined that the wet Carthamin-cellulose complex acquires a stable and rich magenta colour in the pH range of 1-5. In aqueous suspensions with pH &gt;6, the Carthamin-cellulose complex gets a purple colour, which is absolutely uncharacteristic for pure Carthamin in an aqueous solution. IR spectra indicate the fixation of Carthamin molecules on the cellulose, which presumably causes hindrance of free internal rotation of Carthamin molecules in the cellulose phase. The reduction of water activity in the cellulosic phase represents an additional stabilizing factor. As a result, the Carthamin-cellulose complex withstands heating up to 70 °C for 15 min in the pH range of 2-5, showing up to 90% of stability. These conditions are typical for the preparation of a wide range of food products. High stability in a food-like environment and magenta colour make the Carthamin-cellulose complex a prospective natural food dye. The purple (red) colour of the Carthamin-cellulose complex (CCC) in wet state is stable at pH 2-6 and at temperatures of 60-70 °C for 15-30 min. These conditions correspond to food preparation, making CCC a promising food colour.</abstract><cop>England</cop><pub>Royal Society of Chemistry</pub><pmid>34279018</pmid><doi>10.1039/d1fo01376a</doi><tpages>7</tpages><orcidid>https://orcid.org/0000-0002-1962-3959</orcidid><orcidid>https://orcid.org/0000-0001-6392-9579</orcidid><orcidid>https://orcid.org/0000-0002-2554-2039</orcidid></addata></record>
fulltext fulltext
identifier ISSN: 2042-6496
ispartof Food & function, 2021-09, Vol.12 (17), p.837-843
issn 2042-6496
2042-650X
language eng
recordid cdi_pubmed_primary_34279018
source MEDLINE; Royal Society Of Chemistry Journals
subjects Aqueous solutions
Carthamin
Carthamus tinctorius - chemistry
Cellulose
Cellulose - chemistry
Chalcone - analogs & derivatives
Chalcone - chemistry
Color
Conformation
Food
Food Coloring Agents - chemistry
Food dyes
Food industry
Glucosides - chemistry
Infrared spectroscopy
Molecular Conformation
Natural & organic foods
pH effects
Plant Extracts - chemistry
Room temperature
Spectrophotometry, Infrared
Stability
Water activity
title Stability limits of a red Carthamin-cellulose complex as a potential food colourant
url https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-24T13%3A56%3A52IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_pubme&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Stability%20limits%20of%20a%20red%20Carthamin-cellulose%20complex%20as%20a%20potential%20food%20colourant&rft.jtitle=Food%20&%20function&rft.au=Baerle,%20Alexei&rft.date=2021-09-07&rft.volume=12&rft.issue=17&rft.spage=837&rft.epage=843&rft.pages=837-843&rft.issn=2042-6496&rft.eissn=2042-650X&rft_id=info:doi/10.1039/d1fo01376a&rft_dat=%3Cproquest_pubme%3E2566254950%3C/proquest_pubme%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2566254950&rft_id=info:pmid/34279018&rfr_iscdi=true