Application of apigeninidin-rich red sorghum biocolorant in a fermented food improves product quality

Folachodé U.G. Akogou, Tessa S. Canoy, Adéchola P.P. Kayodé, Heidy M.W. den Besten, Anita R. Linnemann, Vincenzo Fogliano

Research output: Contribution to journalArticleAcademicpeer-review

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 µg 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 (ΔE*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.

LanguageEnglish
Pages2014-2020
JournalJournal of the Science of Food and Agriculture
Volume99
Issue number4
Early online date16 Oct 2018
DOIs
Publication statusPublished - Mar 2019

Fingerprint

Sorghum
fermented foods
dough
product quality
foods
Food
Zea mays
Antioxidants
Lactobacillus fermentum
Volatile Organic Compounds
Phytic Acid
Western Africa
Pichia
Food Industry
Nutritive Value
Solubility
Fermentation
Minerals
Color
corn

Keywords

  • antioxidant activity
  • apigeninidin
  • fermentation
  • maize dough
  • nutritional quality
  • volatile compounds

Cite this

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title = "Application of apigeninidin-rich red sorghum biocolorant in a fermented food improves product quality",
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 µg 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 (ΔE*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.",
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author = "Akogou, {Folachod{\'e} U.G.} and Canoy, {Tessa S.} and Kayod{\'e}, {Ad{\'e}chola P.P.} and {den Besten}, {Heidy M.W.} and Linnemann, {Anita R.} and Vincenzo Fogliano",
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Application of apigeninidin-rich red sorghum biocolorant in a fermented food improves product quality. / Akogou, Folachodé U.G.; Canoy, Tessa S.; Kayodé, Adéchola P.P.; den Besten, Heidy M.W.; Linnemann, Anita R.; Fogliano, Vincenzo.

In: Journal of the Science of Food and Agriculture, Vol. 99, No. 4, 03.2019, p. 2014-2020.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

T1 - Application of apigeninidin-rich red sorghum biocolorant in a fermented food improves product quality

AU - Akogou, Folachodé U.G.

AU - Canoy, Tessa S.

AU - Kayodé, Adéchola P.P.

AU - den Besten, Heidy M.W.

AU - Linnemann, Anita R.

AU - Fogliano, Vincenzo

PY - 2019/3

Y1 - 2019/3

N2 - 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 µg 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 (ΔE*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.

AB - 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 µg 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 (ΔE*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.

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KW - fermentation

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KW - nutritional quality

KW - volatile compounds

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JO - Journal of the Science of Food and Agriculture

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JF - Journal of the Science of Food and Agriculture

SN - 0022-5142

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