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

Rizwan Ahmed; Noor Ul Ain Hira; Mingwei Wang; Shahid Iqbal; Jiang Yi; Yacine Hemar

doi:10.1016/j.foodchem.2023.137498

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

Food Chem. 2024 Feb 15:434:137498. doi: 10.1016/j.foodchem.2023.137498. Epub 2023 Sep 18.

Authors

Rizwan Ahmed¹, Noor Ul Ain Hira², Mingwei Wang³, Shahid Iqbal⁴, Jiang Yi⁵, Yacine Hemar⁶

Affiliations

¹ Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, Guangdong 518060, China; Shenzhen Key Laboratory of Food Macromolecules Science and Processing, Shenzhen University, Shenzhen, Guangdong 518060, China; Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China; College of Civil and Transportation Engineering, Shenzhen University, Shenzhen 518060, China.
² Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, Guangdong 518060, China; Shenzhen Key Laboratory of Food Macromolecules Science and Processing, Shenzhen University, Shenzhen, Guangdong 518060, China.
³ State-Key Laboratory of Chemical Engineering and Shanghai Key Laboratory of Multiphase Materials Chemical Engineering, East China University of Science and Technology, Shanghai 200237, China.
⁴ School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China.
⁵ Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, Guangdong 518060, China; Shenzhen Key Laboratory of Food Macromolecules Science and Processing, Shenzhen University, Shenzhen, Guangdong 518060, China. Electronic address: jiangyi@szu.edu.cn.
⁶ School of Natural Sciences, Massey University, Private Bag 11 222. Palmerston North, 4442, New Zealand.

PMID: 37741231
DOI: 10.1016/j.foodchem.2023.137498

Abstract

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, anti-inflammatory, 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.

Keywords: Applications; Genipin; Physicochemical properties; Reaction mechanism; Sources and recovery methods.

Publication types

Review

MeSH terms

Cross-Linking Reagents / chemistry
Gardenia* / chemistry
Iridoids / chemistry
Proteins
Rubiaceae* / chemistry

Substances

genipin
Iridoids
Proteins
Cross-Linking Reagents