Commercial Applications of Plant Pigments

 
 
International Journal of Biotech Trends and Technology (IJBTT)
 
© 2019 by IJBTT Journal
Volume - 9 Issue - 3                         
Year of Publication : 2019
Authors : Uzma Qaisar, Maira Afzal, Asima Tayyeb
  10.14445/22490183/IJBTT-V9I3P604

MLA Style: Uzma Qaisar, Maira Afzal, Asima Tayyeb  "Commercial Applications of Plant Pigments" International Journal of Biotech Trends and Technology 9.2 (2019):18-22.

APA Style: Uzma Qaisar, Maira Afzal, Asima Tayyeb (2019). Commercial Applications of Plant Pigments. International Journal of Biotech Trends and Technology, 9(2),18-22.

Abstract

Naturally occurring pigments in plants are responsible for giving eye capturing colors to them. The major groups of plant pigments like chlorophylls, carotenoids, betalains and flavonoids not only impart colors which attract pollinators but also have beneficial health effects when consumed in diet. Plant pigments have been used as impeccable natural source of color. A remarkable work has been done to understand the chemical and technological aspects of natural plant pigments, mainly anthocyanins, betalains, chlorophylls, and carotenoids. These plant pigments are related to a broad spectrum of health-promoting benefits. These natural compounds are also used as indispensable components in many pharmaceutical, medicinal and cosmetic product manufacturing industries. The wide range of biological usage of these pigmentsdemand further confirmation by performing cell culture, animal model research supported by human studies.

References

[1] Hari, R.K., T.R. Patel, and A.M. Martin, An overview of pigment production in biological systems: functions, biosynthesis, and applications in food industry. Food Reviews International, 1994. 10(1): p. 49-70.
[2] Jomova, K. and M. Valko, Health protective effects of carotenoids and their interactions with other biological antioxidants. European journal of medicinal chemistry, 2013. 70: p. 102-110.
[3] Kaulmann, A. and T. Bohn, Carotenoids, inflammation, and oxidative stress—implications of cellular signaling pathways and relation to chronic disease prevention. Nutrition research, 2014. 34(11): p. 907-929.
[4] Tapiero, H., D. Townsend, and K. Tew, The role of carotenoids in the prevention of human pathologies. Biomedicine & Pharmacotherapy, 2004. 58(2): p. 100-110.
[5] Rutz, J.K., et al., Elaboration of microparticles of carotenoids from natural and synthetic sources for applications in food. Food chemistry, 2016. 202: p. 324-333.
[6] Nishiumi, S., et al., Dietary flavonoids as cancer-preventive and therapeutic biofactors. Front Biosci, 2011. 3(3): p. 1332-1362.
[7] Yousuf, B., et al., Health benefits of anthocyanins and their encapsulation for potential use in food systems: a review. Critical reviews in food science and nutrition, 2016. 56(13): p. 2223-2230.
[8] ZHANG, S.-l., et al., Quantification and analysis of anthocyanin and flavonoids compositions, and antioxidant activities in onions with three different colors. Journal of integrative agriculture, 2016. 15(9): p. 2175-2181.
[9] Oplatowska-Stachowiak, M. and C.T. Elliott, Food colors: Existing and emerging food safety concerns. Critical reviews in food science and nutrition, 2017. 57(3): p. 524-548.
[10] Khan, M.I. and P. Giridhar, Plant betalains: Chemistry and biochemistry. Phytochemistry, 2015. 117: p. 267-295.
[11] Gandía-Herrero, F., J. Escribano, and F. García-Carmona, Purification and antiradical properties of the structural unit of betalains. Journal of Natural Products, 2012. 75(6): p. 1030-1036.
[12] van Bezouwen, L.S., et al., Subunit and chlorophyll organization of the plant photosystem II supercomplex. Nature plants, 2017. 3(7): p. 17080.
[13] Rao, A.V. and L.G. Rao, Carotenoids and human health. Pharmacological research, 2007. 55(3): p. 207-216.
[14] Milani, A., et al., Carotenoids: biochemistry, pharmacology and treatment. British journal of pharmacology, 2017. 174(11): p. 1290-1324.
[15] Wootton-Beard, P.C. and L. Ryan, Improving public health?: The role of antioxidant-rich fruit and vegetable beverages. Food Research International, 2011. 44(10): p. 3135-3148.
[16] Kun, Y., U. Ssonko Lule, and D. Xiao-Lin, Lycopene: Its properties and relationship to human health. Food Reviews International, 2006. 22(4): p. 309-333.
[17] Schünemann, H.J., et al., Lung function in relation to intake of carotenoids and other antioxidant vitamins in a population-based study. American journal of epidemiology, 2002. 155(5): p. 463-471.
[18] Shim, S.H., et al., Ginkgo biloba extract and bilberry anthocyanins improve visual function in patients with normal tension glaucoma. Journal of medicinal food, 2012. 15(9): p. 818-823.
[19] Lee, Y.K., et al., (−)-Epigallocatechin-3-gallate prevents lipopolysaccharide-induced elevation of beta-amyloid generation and memory deficiency. Brain research, 2009. 1250: p. 164-174.
[20] Wu, T., et al., Honeysuckle anthocyanin supplementation prevents diet-induced obesity in C57BL/6 mice. Food & function, 2013. 4(11): p. 1654-1661.
[21] Pojer, E., et al., The case for anthocyanin consumption to promote human health: a review. Comprehensive Reviews in Food Science and Food Safety, 2013. 12(5): p. 483-508.
[22] Rahimi, P., et al., Betalains, the nature-inspired pigments, in health and diseases. Critical reviews in food science and nutrition, 2018: p. 1-30.
[23] Carocho, M., P. Morales, and I.C. Ferreira, Natural food additives: Quo vadis? Trends in Food Science & Technology, 2015. 45(2): p. 284-295.
[24] Galaffu, N., K. Bortlik, and M. Michel, An industry perspective on natural food colour stability, in Colour additives for foods and beverages. 2015, Elsevier. p. 91-130.
[25] Janiszewska, E., Microencapsulated beetroot juice as a potential source of betalain. Powder Technology, 2014. 264: p. 190-196.
[26] Azeredo, H.M., Betalains: properties, sources, applications, and stability–a review. International journal of food science & technology, 2009. 44(12): p. 2365-2376.
[27] Solymosi, K., et al., Food colour additives of natural origin, in Colour additives for foods and beverages. 2015, Elsevier. p. 3-34.
[28] Damodaran, S. and K.L. Parkin, Fennema’s food chemistry. 2017: CRC press.
[29] Rodriguez-Amaya, D.B., Food carotenoids: Chemistry, biology and technology. 2015: John Wiley & Sons.
[30] Rodriguez-Amaya, D.B., Natural food pigments and colorants. Bioactive Molecules in Food, 2019: p. 867-901.
[31] Ryan, A.A. and M.O. Senge, How green is green chemistry? Chlorophylls as a bioresource from biorefineries and their commercial potential in medicine and photovoltaics. Photochemical & Photobiological Sciences, 2015. 14(4): p. 638-660.
[32] Wrolstad, R.E. and C.A. Culver, Alternatives to those artificial FD&C food colorants. Annual review of food science and technology, 2012. 3: p. 59-77.
[33] Boo, H.-O., et al., Antimicrobial effects and antioxidative activities of the cosmetic composition having natural plant pigments. Korean Journal of Plant Resources, 2012. 25(1): p. 80-88.
[34] Leung, A.Y., Encyclopedia of common natural ingredients used in food, drugs, and cosmetics. 1980: Wiley.
[35] Xu, H.X. and S.F. Lee, The antibacterial principle of Caesalpina sappan. Phytotherapy Research: An International Journal Devoted to Pharmacological and Toxicological Evaluation of Natural Product Derivatives, 2004. 18(8): p. 647-651.
[36] Suganya, K., et al., Natural pigments in cosmetics-past to present. International Journal of Pharmaceutical Sciences and Business, 2016. 4: p. 07-14.
[37] Bhandari, K. Natural compounds and its medicinal activity. in BOOK OF ABSTRACTS. 2011.
[38] Murakami, Y., Hair dye compositions for dressing the hair. 2003, Google Patents.
[39] Despy, J., et al., Old inks: pigments extracted from plants. 2014.
[40] Kumara, N., et al., Recent progress and utilization of natural pigments in dye sensitized solar cells: A review. Renewable and Sustainable Energy Reviews, 2017. 78: p. 301-317.

Keywords
anthocyanins, betalains, carotenoids, plant pigments