Discovery of a natural cyan blue: A unique food-sourced anthocyanin could replace synthetic brilliant blue
| Autor: | Olivier Dangles, Rebecca J. Robbins, Neda Ahmadiani, Thomas M. Collins, Julie Anne Fenger, Kumi Yoshida, M. Monica Giusti, Stefano Baroni, Mariami Rusishvili, Julia Li, Sara Laporte, Micheal Moloney, Tadao Kondo, John Didzbalis, Kathryn G. Guggenheim, Mary Riley, Pamela R. Denish, Randall Powers, Justin B. Siegel, Luca Grisanti, Gregory T. Sigurdson, Alessandra Magistrato |
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| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Food industry
Computer science Food Colorants Cyan 010402 general chemistry 01 natural sciences Settore FIS/03 - Fisica della Materia 03 medical and health sciences chemistry.chemical_compound food Food science Flavor Research Articles 030304 developmental biology 2. Zero hunger 0303 health sciences Multidisciplinary Blue dye Red cabbage business.industry SciAdv r-articles food.food 3. Good health 0104 chemical sciences chemistry Applied Sciences and Engineering Anthocyanin business Research Article |
| Zdroj: | Science Advances Science advances, vol 7, iss 15 Dipòsit Digital de Documents de la UAB Universitat Autònoma de Barcelona |
| ISSN: | 2375-2548 |
| Popis: | A 3D molecular arrangement and coordination of a minor anthocyanin from red cabbage creates a brilliant blue color. The color of food is critical to the food and beverage industries, as it influences many properties beyond eye-pleasing visuals including flavor, safety, and nutritional value. Blue is one of the rarest colors in nature’s food palette—especially a cyan blue—giving scientists few sources for natural blue food colorants. Finding a natural cyan blue dye equivalent to FD&C Blue No. 1 remains an industry-wide challenge and the subject of several research programs worldwide. Computational simulations and large-array spectroscopic techniques were used to determine the 3D chemical structure, color expression, and stability of this previously uncharacterized cyan blue anthocyanin-based colorant. Synthetic biology and computational protein design tools were leveraged to develop an enzymatic transformation of red cabbage anthocyanins into the desired anthocyanin. More broadly, this research demonstrates the power of a multidisciplinary strategy to solve a long-standing challenge in the food industry. |
| Databáze: | OpenAIRE |
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