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Pigment Composition Comprising Anthocyanic Vacuolar Inclusions

Inactive Publication Date: 2011-10-27
THE NEW ZEALAND INST FOR PLANT & FOOD RES LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0073]Preferably, the anthocyanin is more stable when part of the AVI, than when not part of the AVI, such as when in solution.
[0074]Preferably, the lipid is more stable (less susceptible to oxidation) when part of the AVI, than when not part of the AVI, such as when in solution.
[0076]The term “stable” in relation to AVIs or AVI containing pigment compositions refers to a reduced rate of loss of anthocyanic colour in environments normally associated with a loss of anthocyanic colour. Preferably stable refers to retention of at least 50% (more preferably at least 60%, more preferably at least 70%, more preferably at least 80%, more preferably at least 90%) of the anthocyanin's colour (as defined by optical density at 530 nm) under the specified conditions.
[0077]The term “stable” in relation to AVI containing pigment composition refers to the stability of the AVIs in the pigment composition.3.2 Structure of the AVIs in the Pigment Composition of the Invention
[0078]AVIs are typically composed of single or multiple forms of anthocyanin molecules that are bound to by a lipid (such as a fatty acids or biomembranes), where such an interaction results in the increased stability of both the anthocyanins, and preferably also the lipid.
[0107]Due to their stable nature, the AVIs can be added to the early stages of production, ensuring they are distributed evenly, while maintaining optimal visual appeal.

Problems solved by technology

However, the safety of synthetic colouring agents has been questioned.
Despite such beneficial attributes, anthocyanin pigments have not been widely used as food additives for various reasons.
Anthocyanins are difficult to purify which makes obtaining commercially useful quantities difficult.
Anthocyanins are also degraded by unfavourable temperature, light and pH conditions.
The pH environment heavily influences the colour and stability of the anthocyanins, and it is this sensitivity in particular, that limits their use as a natural colourant.
Isolated anthocyanins under these conditions can change colour and have much reduced longevity.

Method used

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  • Pigment Composition Comprising Anthocyanic Vacuolar Inclusions
  • Pigment Composition Comprising Anthocyanic Vacuolar Inclusions
  • Pigment Composition Comprising Anthocyanic Vacuolar Inclusions

Examples

Experimental program
Comparison scheme
Effect test

example 1

Isolation of AVIs from Plants

Plant Material

[0118]The lisianthus lines used in this study were lines #54 and Wakamurasaki (see Deroles et al. 1998 for further details). Fully open flowers were harvested and washed with distilled water to remove potential contaminants such as pollen grains. Various petal regions were excised with a razor blade for further study.

[0119]Lisianthus AVIs are found as one or more large irregular shapes in the vacuoles of adaxial epidermal cells in the throat of the flower. The lisianthus AVIs could be removed from cell vacuoles using narrow glass micropipettes. They remained intact, and adhered firmly to glass indicating that they are structural rather than localized concentrations of dissolved anthocyanins. In addition, electron microscopy images show that the AVI body is not membrane bound.

Protoplast Generation and Isolation

[0120]Protoplasts were generated from macerated inner petal material as described by Morgan (1998). Material from 10 flowers was adde...

example 2

Stability of AVI-Bound Anthocyanins in a Range of pH Environments

[0123]AVIs isolated from lisianthus were resuspended in a McIlvaines buffer (Citric Acid / Sodium Phosphate) array from pH 3.0 to 8.0. The samples were left at room temperature and lighting conditions (fluorescent / natural light) for up to 7 days to determine the stability and colourfastness of the AVI-bound anthocyanins. A spectrum of each sample (350-750 nm) was taken at daily intervals to determine the hue and intensity of the AVI-bound anthocyanins over time. In the control experiment, anthocyanins were extracted from the AVIs and subjected to the same pH conditions.

[0124]As shown in FIG. 1 the anthocyanins in this experiment have maintained their colour over a wide pH range and for a significant period of time. All the other treatments do not change significantly until 7 days where the samples at more alkaline pH levels (pH 6-8) begin to fade.

[0125]Anthocyanins were then extracted from the lisianthus AVIs and resuspe...

example 3

Stability of AVI-Bound Anthocyanins in Commercial Natural Yoghurt

[0126]AVIs from lisianthus were mixed with a commercial natural yoghurt sample (pH 4.18) obtained from a supermarket in order to determine their ability to maintain colour in a processed food environment. The samples were left at room temperature under room lighting conditions for 24 to 48 hours.

[0127]As shown in FIG. 3, the lisianthus AVIs were able to maintain their colour over a 48-hour period.

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Abstract

The invention provides a pigment composition comprising anthocyanic vacuolar inclusions or “AVIs” from a plant, and an acceptable carrier. The invention also provides methods for colouring products with the pigment composition, and products comprising the pigment composition or AVIs.

Description

TECHNICAL FIELD[0001]The invention relates to plant-derived pigment compositions, and applications thereof.BACKGROUND ART[0002]Attractive and stable colouration is an important factor in the marketability of foods and beverages. Synthetic colouring agents are often used in the food and beverage industry. However, the safety of synthetic colouring agents has been questioned. Consumer confidence in synthetic food colouring agents in general, has decreased. There thus exists a need for naturally occurring pigment compositions.[0003]Anthocyanins are naturally occurring in many plants and can serve as pigments to impart a wide range of colours. Anthocyanin pigments are biodegradable and water soluble; in addition they are reported to possess antioxidant properties.[0004]Despite such beneficial attributes, anthocyanin pigments have not been widely used as food additives for various reasons. Anthocyanins are difficult to purify which makes obtaining commercially useful quantities difficult...

Claims

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Application Information

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IPC IPC(8): C09B61/00A23L1/275A61K8/60D06P1/34A61K8/97A61K8/49
CPCA23K1/1606A23L1/2751C09B61/00A61K36/00A61K2800/42A61K8/498A23K20/179A23L5/43Y10T442/20A61K8/9789A61K2800/10A61Q90/00D06P1/34
Inventor DEROLES, SIMONZHANG, HUAIBIDAVIES, KEVIN
Owner THE NEW ZEALAND INST FOR PLANT & FOOD RES LTD