Brazilein as an alternative pigment: Isolation, characterization, stability enhancement and food applications

Journal article

Authors/Editors

SAKAMON DEVAHASTIN

Strategic Research Themes

Healthy food (food for the future)

Publication Details

Author list: Ngamwonglumlert, Luxsika; Devahastin, Sakamon;

Publisher: Elsevier

Publication year: 2023

Journal: Food Chemistry (0308-8146)

Volume number: 398

ISSN: 0308-8146

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85135858037&doi=10.1016%2fj.foodchem.2022.133898&partnerID=40&md5=c45243188f2810406b3d24ba52105a11

Languages: English-Great Britain (EN-GB)

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Abstract

This review gives, for the first time, a systematic presentation and discussion on the chemistry and use of brazilein in foods. Processes of isolation, purification and quantification of this alternative pigment are firstly reviewed. Molecular structure and color stabilities as well as ways to enhance stability of the pigment are then discussed. Selected applications of the pigment in foods are given. Based on the review of the literature, future studies should focus on the isolation and purification of the pigment prior to its use in foods. Extraction yield and purity of brazilein obtained from the different methods should also be compared. Since the pigment is very sensitive to pH change, its stability should be enhanced prior to its use. Co-pigmentation is among the methods that exhibits potential for stability enhancement of the pigment. © 2022 Elsevier Ltd

Keywords

Caesalpinia sappan, Stability enhancement