文献类型：期刊文献

英文题名：Genipin, a natural blue colorant precursor: Source, extraction, properties, and applications

作者：Ahmed, Rizwan[1,2,3,4];Hira, Noor ul ain[1,2];Wang, Mingwei[5,6];Iqbal, Shahid[7];Yi, Jiang[1,2];Hemar, Yacine[8]

机构：[1]Shenzhen Univ, Coll Chem & Environm Engn, Dept Food Sci & Engn, Shenzhen 518060, Guangdong, Peoples R China;[2]Shenzhen Univ, Shenzhen Key Lab Food Macromol Sci & Proc, Shenzhen 518060, Guangdong, Peoples R China;[3]Shenzhen Univ, Inst Adv Study, Shenzhen 518060, Peoples R China;[4]Shenzhen Univ, Coll Civil & Transportat Engn, Shenzhen 518060, Peoples R China;[5]East China Univ Sci & Technol, State Key Lab Chem Engn, Shanghai 200237, Peoples R China;[6]East China Univ Sci & Technol, Shanghai Key Lab Multiphase Mat Chem Engn, Shanghai 200237, Peoples R China;[7]Soochow Univ, Coll Chem Chem Engn & Mat Sci, Sch Chem & Environm Engn, Suzhou 215123, Jiangsu, Peoples R China;[8]Massey Univ, Sch Nat Sci, Private Bag 11 222, Palmerston North 4442, New Zealand

年份：2024

卷号：434

外文期刊名：FOOD CHEMISTRY

收录：;EI(收录号：20233914792501);WOS:【SCI-EXPANDED(收录号:WOS:001081150500001)】；

基金：The Guangdong Basic and Applied Basic Research Foundation (Grant No. 2022A1515010736) and the Shenzhen Science and Technology Program (ZDSYS20210623100800001) for the financial support are greatly acknowledged.

语种：英文

外文关键词：Genipin; Reaction mechanism; Sources and recovery methods; Physicochemical properties; Applications

摘要：Natural cross-linkers are extensively employed due to their low toxicity and biocompatibility benefits. Genipin acts as a precursor for producing blue colorants. The formation of these colorants involves the cross-linking reaction between genipin and primary amines present in amino acids, peptides, and proteins. Genipin is extracted from Gardenia jasminoides and Genipa americana. This article explains the cross-linking mechanism of genipin with proteins/polysaccharides to provide an overall understanding of its properties. Furthermore, it explores new sources of genipin and innovative methodologies to make the genipin recovery process efficient. Genipin increases food products' texture, gel strength, stability, and shelf life. The antibacterial, antiinflammatory, and antioxidant properties of chitosan, gelatin, alginate, and hyaluronic acid increased after genipin cross-linking. Lastly, drawbacks, toxicity, and directions regarding the genipin cross-linking have also been addressed. The review article covers how to recover and cross-link genipin with biopolymers for industrial applications.