Florian C. Stintzing

Bio: Florian C. Stintzing is an academic researcher from University of Hohenheim. The author has contributed to research in topics: Betalain & Betanin. The author has an hindex of 38, co-authored 118 publications receiving 7936 citations.

By-products of plant food processing as a source of functional compounds — recent developments

Abstract: There is a rapidly growing body of literature covering the role of plant secondary metabolites in food and their potential effects on human health. Furthermore, consumers are increasingly aware of diet related health problems, therefore demanding natural ingredients which are expected to be safe and health-promoting. By-products of plant food processing represent a major disposal problem for the industry concerned, but they are also promising sources of compounds which may be used because of their favourable technological or nutritional properties. The purpose of this review is to highlight the potential of selected by-products as a source of functional compounds.

Functional properties of anthocyanins and betalains in plants, food, and in human nutrition

Abstract: Anthocyanins and betalains play important roles both in plant physiology, visual attraction for pollinators and seed dispersers, but also in food mainly defining its aesthetic value. Since anthocyanin and betalain structures allow to predict only part of their appearance, additional chemical and anatomical functions are required to modulate the appearance of plants and coloured food. Physiological effects that the same pigments exert in plants are supposedly similar to those which they show in humans following ingestion of coloured food. Therefore, anthocyanins and betalains both in fresh and also processed fruit and vegetables serve two functions: They improve the overall appearance, but also contribute to consumers' health and well-being.

Stability of Essential Oils: A Review

Abstract: In recent years, consumers have developed an ever-increasing interest in natural products as alternatives for artificial additives or pharmacologically relevant agents. Among them, essential oils have gained great popularity in the food, cosmetic, as well as the pharmaceutical industries. Constituting an array of many lipophilic and highly volatile components derived from a great range of different chemical classes, essential oils are known to be susceptible to conversion and degradation reactions. Oxidative and polymerization processes may result in a loss of quality and pharmacological properties. Despite their relevance for consumers, there is a paucity of information available addressing this issue. Therefore, the present review provides a comprehensive summary on possible changes in essential oils and factors affecting their stability. Focusing on individual essential oils, the various paths of degradation upon exposure to extrinsic parameters are outlined. Especially temperature, light, and oxygen availability are recognized to have a crucial impact on essential oil integrity. Finally, analytical methods to assess both genuine as well as altered essential oil profiles are evaluated with respect to their suitability to track chemical alterations. It is believed that only a careful inspection of essential oils by a set of convenient methods allows profound quality assessment that is relevant to producers and consumers alike.

Color, betalain pattern, and antioxidant properties of cactus pear (Opuntia spp.) clones.

Abstract: Total phenolics, ascorbic acid, and betalain contents of differently colored cactus pear clones (nine Opuntia ficus-indica [L.] Mill. clones and one O. robusta Wendl. clone) were investigated and related to their respective antioxidant potential assessed by Trolox-equivalent antioxidant capacity (TEAC) and oxygen radical absorbance capacity (ORAC) assays. TEAC and ORAC values were very highly correlated with each other and also with values for total phenolics, betalain contents, and ascorbic acid concentrations. Total phenolics had the greatest contribution to ORAC and TEAC values. High-performance liquid chromatography (HPLC)-diode array detector (DAD)-tandem mass spectrometry (MS/MS) measurements of cactus pear juices permitted the differentiation of the clones based on variations in pigment patterns and betalain concentrations. The red and yellow betalains were absent in lime green colored cactus fruits. The ratio and concentration of these pigments were responsible for the yellow, orange, red, and purple colors in the other clones. Progeny of purple and lime green colored parents were characterized by 12% and 88% of plants bearing lime green and purple fruit, respectively. This implies that the genes for betalain production were lacking in the lime green fruits but could be provided by a parent with a complete set of genes, that is, purple fruits. Besides known pigments typical of Cactaceae, two unexpected betalains were identified. Whereas gomphrenin I was found for the first time in tissues of cactus plants, methionine-betaxanthin has never been described before as a genuine betalain. In addition to their alleged health-promoting properties, various combinations of yellow betaxanthins and red-purple betacyanins may allow the development of new food products without using artificial colorants.

Cactus stems (Opuntia spp.): A review on their chemistry, technology, and uses

Abstract: Although traditionally used as a valuable health supporting nutrient, the vegetative parts of Opuntia spp. plants are scarcely used in modern nutrition and medicine. While all kinds of different Opuntia spp. have been studied, a systematic approach regarding the inter-relationships between the composition and the pre- and postharvest conditions is still missing. Therefore, the present review compiles and discusses literature on the chemical composition of cactus stems, the knowledge on uses in food, medicine, and cosmetics. It is concluded that much research is needed to get an insight into the multitude of bioactivities reported in the traditional literature but also to take advantage of the respective constituents for food and pharmaceutical applications.

Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits.

Abstract: Anthocyanins are colored water-soluble pigments belonging to the phenolic group. The pigments are in glycosylated forms. Anthocyanins responsible for the colors, red, purple, and blue, are in fruits and vegetables. Berries, currants, grapes, and some tropical fruits have high anthocyanins content. Red to purplish blue-colored leafy vegetables, grains, roots, and tubers are the edible vegetables that contain a high level of anthocyanins. Among the anthocyanin pigments, cyanidin-3-glucoside is the major anthocyanin found in most of the plants. The colored anthocyanin pigments have been traditionally used as a natural food colorant. The color and stability of these pigments are influenced by pH, light, temperature, and structure. In acidic condition, anthocyanins appear as red but turn blue when the pH increases. Chromatography has been largely applied in extraction, separation, and quantification of anthocyanins. Besides the use of anthocyanidins and anthocyanins as natural dyes, these colored pigments are potential pharmaceutical ingredients that give various beneficial health effects. Scientific studies, such as cell culture studies, animal models, and human clinical trials, show that anthocyanidins and anthocyanins possess antioxidative and antimicrobial activities, improve visual and neurological health, and protect against various non-communicable diseases. These studies confer the health effects of anthocyanidins and anthocyanins, which are due to their potent antioxidant properties. Different mechanisms and pathways are involved in the protective effects, including free-radical scavenging pathway, cyclooxygenase pathway, mitogen-activated protein kinase pathway, and inflammatory cytokines signaling. Therefore, this review focuses on the role of anthocyanidins and anthocyanins as natural food colorants and their nutraceutical properties for health. Abbreviations: CVD: Cardiovascular disease VEGF: Vascular endothelial growth factor.

The genetics and biochemistry of floral pigments

Abstract: Three major groups of pigments, the betalains, the carotenoids, and the anthocyanins, are responsible for the attractive natural display of flower colors. Because of the broad distribution of anthocyanins (synthesized as part of the flavonoid pathway) among the flowering plants, their biosynthesis and regulation are best understood. However, over the past few years, significant progress has been made in understanding the synthesis and participation of carotenoids (derived from isoprenoids) and betalains (derived from tyrosine) in flower pigmentation. These three families of pigments play important ecological functions, for example in the attraction of pollinating animals. Anthocyanins in particular have also been the target of numerous biotechnological efforts with the objective of creating new, or altering the properties of existing, coloring compounds. The focus of this review is to examine the biosynthesis, regulation, and contribution to flower coloration of these three groups of pigments.