| Title: | Application of apigeninidin-rich red sorghum biocolorant in a fermented food improves product quality |
| Author(s): | Akogou FU; Canoy TS; Kayode AP; den Besten HM; Linnemann AR; Fogliano V; |
| Address: | "Laboratory of Valorization and Quality Management of Food Bio-Ingredients (LaBio), Faculte des Sciences Agronomiques, Universite d'Abomey-Calavi, Cotonou, Benin. Food Quality and Design, Department of Agrotechnology and Food Sciences, Wageningen University & Research, Wageningen, The Netherlands. Laboratory of Food Microbiology, Department of Agrotechnology and Food Sciences, Wageningen University & Research, Wageningen, The Netherlands" |
| ISSN/ISBN: | 1097-0010 (Electronic) 0022-5142 (Print) 0022-5142 (Linking) |
| Abstract: | "BACKGROUND: The 'clean label' trend is pushing the food industry to replace synthetic colorants with plant-based colorants. However, technological efficacy and undesirable side effects restrict the use of plant-based colorants in industrial applications. This research studied the production of fermented maize dough coloured by apigeninidin-rich red sorghum biocolorant, as practised for centuries in West Africa, as a model to assess the impact of the biocolorant on nutritional and sensorial quality of foods. RESULTS: A 3-day fermentation of a dyed maize dough (containing 327 microg g(-1) dry matter of apigeninidin) by Pichia kudriavzevii and Lactobacillus fermentum led to a degradation of 69% of the apigeninidin content, causing a clearly visible colour difference (DeltaE*(00) 17.4). The antioxidant activity of fermented dyed dough (DD) increased by 51% compared to fermented non-dyed dough (NDD). However, the phytate dephosphorylation and volatile organic compound concentrations were lower in DD than in NDD. This suggests a lower mineral solubility and change in the sensory quality of fermented DD. CONCLUSION: Apigeninidin extract from sorghum leaf sheaths proved to be a bioactive red biocolorant with potential in fermented foods. The formation of new antioxidant compounds needs further investigation, as does the impact on the development of volatile compounds. (c) 2018 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry" |
| Keywords: | Anthocyanins/*analysis/isolation & purification Apigenin/*analysis/isolation & purification Color Fermentation Fermented Foods/*analysis/microbiology Food Coloring Agents/*analysis/isolation & purification Humans Limosilactobacillus fermentum/metabolism P; |
| Notes: | "MedlineAkogou, Folachode Ug Canoy, Tessa S Kayode, Adechola Pp den Besten, Heidy Mw Linnemann, Anita R Fogliano, Vincenzo eng CF8188/2012/Netherlands Fellowship Programme/ England 2018/10/17 J Sci Food Agric. 2019 Mar 15; 99(4):2014-2020. doi: 10.1002/jsfa.9427. Epub 2018 Dec 4" |
