Carrot anthocyanins genetics and genomics: Status and perspectives to improve its application for the food colorant industry

Autores
Iorizzo, Massimo; Curaba, Julien; Pottorff, Marti; Ferruzzi, Mario G.; Simon, Pihilipp W.; Cavagnaro, Pablo Federico
Año de publicación
2020
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Purple or black carrots (Daucus carota ssp. sativus var. atrorubens Alef) are characterized bytheir dark purple- to black-colored roots, owing their appearance to high anthocyanin concentrations. In recent years, there has been increasing interest in the use of black carrot anthocyanins as natural food dyes. Black carrot roots contain large quantities of mono-acylated anthocyanins, which impart a measure of heat-, light- and pH-stability, enhancing the color-stability of food products over their shelf-life. The genetic pathway controlling anthocyanin biosynthesis appears well conserved among land plants; however, different variants of anthocyanin-related genes between cultivars results in tissue-specific accumulations of purple pigments. Thus, broad genetic variations of anthocyanin profile, and tissue-specific distributions in carrot tissues and organs, can be observed, and the ratio of acylated to non-acylated anthocyanins varies significantly in the purple carrot germplasm. Additionally, anthocyanins synthesis can also be influenced by a wide range of external factors, such as abiotic stressors and/or chemical elicitors, directly affecting the anthocyanin yield and stability potential in food and beverage applications. In this study, we critically review and discuss the current knowledge on anthocyanin diversity, genetics and the molecular mechanisms controlling anthocyanin accumulation in carrots. We also provide a view of the current knowledge gaps and advancement needs as regards developing and applying innovative molecular tools to improve the yield, product performance and stability of carrot anthocyanin for use as a natural food colorant.
Fil: Iorizzo, Massimo. North Carolina State University. Department Of Food, Bioprocessing And Nutrition Sciences. Plants For Human Health Institute.; Estados Unidos
Fil: Curaba, Julien. North Carolina State University. Department Of Food, Bioprocessing And Nutrition Sciences. Plants For Human Health Institute.; Estados Unidos
Fil: Pottorff, Marti. North Carolina State University. Department Of Food, Bioprocessing And Nutrition Sciences. Plants For Human Health Institute.; Estados Unidos
Fil: Ferruzzi, Mario G.. North Carolina State University. Department Of Food, Bioprocessing And Nutrition Sciences. Plants For Human Health Institute.; Estados Unidos
Fil: Simon, Pihilipp W.. United States Department of Agriculture. Agricultural Research Service; Argentina. University of Wisconsin; Estados Unidos
Fil: Cavagnaro, Pablo Federico. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Producción Agropecuaria. Cátedra de Horticultura y Floricultura; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria La Consulta; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina
Materia
ANTHOCYANINS
CARROT
NATURAL COLORANTS
GENETICS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/140463
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Carrot anthocyanins genetics and genomics: Status and perspectives to improve its application for the food colorant industryIorizzo, MassimoCuraba, JulienPottorff, MartiFerruzzi, Mario G.Simon, Pihilipp W.Cavagnaro, Pablo FedericoANTHOCYANINSCARROTNATURAL COLORANTSGENETICShttps://purl.org/becyt/ford/4.1https://purl.org/becyt/ford/4Purple or black carrots (Daucus carota ssp. sativus var. atrorubens Alef) are characterized bytheir dark purple- to black-colored roots, owing their appearance to high anthocyanin concentrations. In recent years, there has been increasing interest in the use of black carrot anthocyanins as natural food dyes. Black carrot roots contain large quantities of mono-acylated anthocyanins, which impart a measure of heat-, light- and pH-stability, enhancing the color-stability of food products over their shelf-life. The genetic pathway controlling anthocyanin biosynthesis appears well conserved among land plants; however, different variants of anthocyanin-related genes between cultivars results in tissue-specific accumulations of purple pigments. Thus, broad genetic variations of anthocyanin profile, and tissue-specific distributions in carrot tissues and organs, can be observed, and the ratio of acylated to non-acylated anthocyanins varies significantly in the purple carrot germplasm. Additionally, anthocyanins synthesis can also be influenced by a wide range of external factors, such as abiotic stressors and/or chemical elicitors, directly affecting the anthocyanin yield and stability potential in food and beverage applications. In this study, we critically review and discuss the current knowledge on anthocyanin diversity, genetics and the molecular mechanisms controlling anthocyanin accumulation in carrots. We also provide a view of the current knowledge gaps and advancement needs as regards developing and applying innovative molecular tools to improve the yield, product performance and stability of carrot anthocyanin for use as a natural food colorant.Fil: Iorizzo, Massimo. North Carolina State University. Department Of Food, Bioprocessing And Nutrition Sciences. Plants For Human Health Institute.; Estados UnidosFil: Curaba, Julien. North Carolina State University. Department Of Food, Bioprocessing And Nutrition Sciences. Plants For Human Health Institute.; Estados UnidosFil: Pottorff, Marti. North Carolina State University. Department Of Food, Bioprocessing And Nutrition Sciences. Plants For Human Health Institute.; Estados UnidosFil: Ferruzzi, Mario G.. North Carolina State University. Department Of Food, Bioprocessing And Nutrition Sciences. Plants For Human Health Institute.; Estados UnidosFil: Simon, Pihilipp W.. United States Department of Agriculture. Agricultural Research Service; Argentina. University of Wisconsin; Estados UnidosFil: Cavagnaro, Pablo Federico. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Producción Agropecuaria. Cátedra de Horticultura y Floricultura; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria La Consulta; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; ArgentinaMultidisciplinary Digital Publishing Institute2020-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/140463Iorizzo, Massimo; Curaba, Julien; Pottorff, Marti; Ferruzzi, Mario G.; Simon, Pihilipp W.; et al.; Carrot anthocyanins genetics and genomics: Status and perspectives to improve its application for the food colorant industry; Multidisciplinary Digital Publishing Institute; Genes; 11; 8; 8-2020; 906-9612073-4425CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/ 10.3390/genes11080906info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2073-4425/11/8/906info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:59:39Zoai:ri.conicet.gov.ar:11336/140463instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:59:39.281CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Carrot anthocyanins genetics and genomics: Status and perspectives to improve its application for the food colorant industry
title Carrot anthocyanins genetics and genomics: Status and perspectives to improve its application for the food colorant industry
spellingShingle Carrot anthocyanins genetics and genomics: Status and perspectives to improve its application for the food colorant industry
Iorizzo, Massimo
ANTHOCYANINS
CARROT
NATURAL COLORANTS
GENETICS
title_short Carrot anthocyanins genetics and genomics: Status and perspectives to improve its application for the food colorant industry
title_full Carrot anthocyanins genetics and genomics: Status and perspectives to improve its application for the food colorant industry
title_fullStr Carrot anthocyanins genetics and genomics: Status and perspectives to improve its application for the food colorant industry
title_full_unstemmed Carrot anthocyanins genetics and genomics: Status and perspectives to improve its application for the food colorant industry
title_sort Carrot anthocyanins genetics and genomics: Status and perspectives to improve its application for the food colorant industry
dc.creator.none.fl_str_mv Iorizzo, Massimo
Curaba, Julien
Pottorff, Marti
Ferruzzi, Mario G.
Simon, Pihilipp W.
Cavagnaro, Pablo Federico
author Iorizzo, Massimo
author_facet Iorizzo, Massimo
Curaba, Julien
Pottorff, Marti
Ferruzzi, Mario G.
Simon, Pihilipp W.
Cavagnaro, Pablo Federico
author_role author
author2 Curaba, Julien
Pottorff, Marti
Ferruzzi, Mario G.
Simon, Pihilipp W.
Cavagnaro, Pablo Federico
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv ANTHOCYANINS
CARROT
NATURAL COLORANTS
GENETICS
topic ANTHOCYANINS
CARROT
NATURAL COLORANTS
GENETICS
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.1
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv Purple or black carrots (Daucus carota ssp. sativus var. atrorubens Alef) are characterized bytheir dark purple- to black-colored roots, owing their appearance to high anthocyanin concentrations. In recent years, there has been increasing interest in the use of black carrot anthocyanins as natural food dyes. Black carrot roots contain large quantities of mono-acylated anthocyanins, which impart a measure of heat-, light- and pH-stability, enhancing the color-stability of food products over their shelf-life. The genetic pathway controlling anthocyanin biosynthesis appears well conserved among land plants; however, different variants of anthocyanin-related genes between cultivars results in tissue-specific accumulations of purple pigments. Thus, broad genetic variations of anthocyanin profile, and tissue-specific distributions in carrot tissues and organs, can be observed, and the ratio of acylated to non-acylated anthocyanins varies significantly in the purple carrot germplasm. Additionally, anthocyanins synthesis can also be influenced by a wide range of external factors, such as abiotic stressors and/or chemical elicitors, directly affecting the anthocyanin yield and stability potential in food and beverage applications. In this study, we critically review and discuss the current knowledge on anthocyanin diversity, genetics and the molecular mechanisms controlling anthocyanin accumulation in carrots. We also provide a view of the current knowledge gaps and advancement needs as regards developing and applying innovative molecular tools to improve the yield, product performance and stability of carrot anthocyanin for use as a natural food colorant.
Fil: Iorizzo, Massimo. North Carolina State University. Department Of Food, Bioprocessing And Nutrition Sciences. Plants For Human Health Institute.; Estados Unidos
Fil: Curaba, Julien. North Carolina State University. Department Of Food, Bioprocessing And Nutrition Sciences. Plants For Human Health Institute.; Estados Unidos
Fil: Pottorff, Marti. North Carolina State University. Department Of Food, Bioprocessing And Nutrition Sciences. Plants For Human Health Institute.; Estados Unidos
Fil: Ferruzzi, Mario G.. North Carolina State University. Department Of Food, Bioprocessing And Nutrition Sciences. Plants For Human Health Institute.; Estados Unidos
Fil: Simon, Pihilipp W.. United States Department of Agriculture. Agricultural Research Service; Argentina. University of Wisconsin; Estados Unidos
Fil: Cavagnaro, Pablo Federico. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Producción Agropecuaria. Cátedra de Horticultura y Floricultura; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria La Consulta; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina
description Purple or black carrots (Daucus carota ssp. sativus var. atrorubens Alef) are characterized bytheir dark purple- to black-colored roots, owing their appearance to high anthocyanin concentrations. In recent years, there has been increasing interest in the use of black carrot anthocyanins as natural food dyes. Black carrot roots contain large quantities of mono-acylated anthocyanins, which impart a measure of heat-, light- and pH-stability, enhancing the color-stability of food products over their shelf-life. The genetic pathway controlling anthocyanin biosynthesis appears well conserved among land plants; however, different variants of anthocyanin-related genes between cultivars results in tissue-specific accumulations of purple pigments. Thus, broad genetic variations of anthocyanin profile, and tissue-specific distributions in carrot tissues and organs, can be observed, and the ratio of acylated to non-acylated anthocyanins varies significantly in the purple carrot germplasm. Additionally, anthocyanins synthesis can also be influenced by a wide range of external factors, such as abiotic stressors and/or chemical elicitors, directly affecting the anthocyanin yield and stability potential in food and beverage applications. In this study, we critically review and discuss the current knowledge on anthocyanin diversity, genetics and the molecular mechanisms controlling anthocyanin accumulation in carrots. We also provide a view of the current knowledge gaps and advancement needs as regards developing and applying innovative molecular tools to improve the yield, product performance and stability of carrot anthocyanin for use as a natural food colorant.
publishDate 2020
dc.date.none.fl_str_mv 2020-08
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/140463
Iorizzo, Massimo; Curaba, Julien; Pottorff, Marti; Ferruzzi, Mario G.; Simon, Pihilipp W.; et al.; Carrot anthocyanins genetics and genomics: Status and perspectives to improve its application for the food colorant industry; Multidisciplinary Digital Publishing Institute; Genes; 11; 8; 8-2020; 906-961
2073-4425
CONICET Digital
CONICET
url http://hdl.handle.net/11336/140463
identifier_str_mv Iorizzo, Massimo; Curaba, Julien; Pottorff, Marti; Ferruzzi, Mario G.; Simon, Pihilipp W.; et al.; Carrot anthocyanins genetics and genomics: Status and perspectives to improve its application for the food colorant industry; Multidisciplinary Digital Publishing Institute; Genes; 11; 8; 8-2020; 906-961
2073-4425
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/ 10.3390/genes11080906
info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2073-4425/11/8/906
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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