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Discovery of a natural cyan blue: A unique food-sourced anthocyanin could replace synthetic brilliant blue
- Source :
- Science Advances, Science advances, vol 7, iss 15, Dipòsit Digital de Documents de la UAB, Universitat Autònoma de Barcelona
- Publication Year :
- 2021
- Publisher :
- American Association for the Advancement of Science, 2021.
-
Abstract
- A 3D molecular arrangement and coordination of a minor anthocyanin from red cabbage creates a brilliant blue color.<br />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.
- Subjects :
- 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
Subjects
Details
- Language :
- English
- ISSN :
- 23752548
- Volume :
- 7
- Issue :
- 15
- Database :
- OpenAIRE
- Journal :
- Science Advances
- Accession number :
- edsair.doi.dedup.....5d8f71961bb74db3a00649b471d5960b