Carotenoids as Natural Colorful Additives for the Food Industry

The application of natural colorants is increasing in the food industry because they are considered safer and healthier than some synthetic pigments. Natural colorants can improve the organoleptic properties of foodstuffs, provide additional benefits such as enhance their nutritional value and/or extend shelf-life. Plants, fungi, bacteria or algae naturally produce different natural colorants, including carotenoids. These compounds are classified into two main groups: pure hydrocarbon carotenes (α- and β-carotenes, lycopene) and oxygenated derivatives of xanthophylls (lutein, zeaxanthin, astaxanthin, fucoxanthin, cryptoxanthin, etc.). Carotenoids have been related with beneficial properties like antioxidant, antidiabetic, antitumor or antimicrobial, so they are a natural and healthy alternative to the use of synthetic colorants. Thus, it is critical to optimize their extraction, by utilizing novel and green techniques, and their stability through encapsulation processes. This chapter aims to review natural sources of carotenoids, strategies to efficiently extract and produce them and their potential application as food colorants.

Near-IR absorbing J-aggregates of a phenanthrene-fused BODIPY as a highly efficient photothermal nanoagent

A phenanthrene-[b]-fused BODIPY exhibited well-defined J-aggregates in both pure hydrocarbon solution and aqueous solution, and was developed as a highly efficient photothermal nanoagent.

Highly efficient, low-temperature hydrogen release from perhydro-benzyltoluene using reactive distillation

Hydrogen release from the hetero-atom free, pure hydrocarbon LOHC compound perhydro-benzyl toluene is possible at temperatures down to 200 °C, if the operation is carried out in a reactive distillation column under reduced pressure.

Evolution of pure hydrocarbon hosts: simpler structure, higher performance and universal application in RGB phosphorescent organic light-emitting diodes

In this work, we propose pure hydrocarbon materials as universal hosts for high-efficiency red, green and blue phosphorescent organic light-emitting diodes.

Production and characterisation of a marine Halomonas surface-active exopolymer

During screening for novel emulsifiers and surfactants, a marine gammaproteobacterium, Halomonas sp. MCTG39a, was isolated and selected for its production of an extracellular emulsifying agent, P39a. This polymer was produced by the new isolate during growth in a modified Zobell’s 2216 medium amended with 1% glucose, and was extractable by cold ethanol precipitation. Chemical, chromatographic and nuclear magnetic resonance spectroscopic analysis confirmed P39a to be a high-molecular-weight (~ 261,000 g/mol) glycoprotein composed of carbohydrate (17.2%) and protein (36.4%). The polymer exhibited high emulsifying activities against a range of oil substrates that included straight-chain aliphatics, mono- and alkyl- aromatics and cycloparaffins. In general, higher emulsification values were measured under low (0.1 M PBS) compared to high (synthetic seawater) ionic strength conditions, indicating that low ionic strength is more favourable for emulsification by the P39a polymer. However, as observed with other bacterial emulsifying agents, the polymer emulsified some aromatic hydrocarbon species, as well as refined and crude oils, more effectively under high ionic strength conditions, which we posit could be due to steric adsorption to these substrates as may be conferred by the protein fraction of the polymer. Furthermore, the polymer effected a positive influence on the degradation of phenanthrene by other marine bacteria, such as the specialist PAH-degrader Polycyclovorans algicola. Collectively, based on the ability of this Halomonas high-molecular-weight glycoprotein to emulsify a range of pure hydrocarbon species, as well as refined and crude oils, it shows promise for the bioremediation of contaminated sites.