Search Results (28)

This study aimed to develop a sustainable and safe alternative to chemical hair dyes by exploring the functional performance and safety evaluation of herbal mixtures. Natural dyes were extracted from Lawsonia inermis leaves, Clitoria ternatea flowers, and Indigofera tinctoria leaves using an eco-friendly extraction method with deionized water and ultrasonication. The ratios of these natural dyes were optimized using statistical tools, specifically Minitab, to determine the most effective formulation. The safety profiles and dyeing performance of individual dyes and their combinations were evaluated with a focus on color intensity, stability, and resistance to washing and light exposure. The optimal herbal mixture, with a ratio of 2:2:1:1 (L. inermis/C. ternatea/I. tinctoria/water), demonstrated the highest absorbance and lowest lightness, indicating the darkest color profile. When applied for 30 min, this herbal combination yielded a long-lasting and intense dark color. Further testing using the hen’s egg chorioallantoic membrane test confirmed the favorable safety profile, and examination under a scanning electron microscope showed no damage to the hair cuticle, indicating that the herbal formulation is safer than chemical hair dyes. Therefore, this herbal mixture showed promise as an alternative to synthetic dyes, and further formulation development was suggested. Full article

This study focused on improving the extraction of anthocyanins from medicinal plants using green solvents, which is important for the food, pharmaceuticals, and cosmetics industries. The goal was to optimize the time (15–50 min), temperature (40–80 °C), and petal/solvent ratio (2.5/7%) for the ultrasound-assisted extraction of anthocyanins from Butterfly Pea (Clitoria ternatea), using a natural deep eutectic solvent (choline chloride/glycerol, ChCl:Gly). The extraction was compared with a simple water extraction. To assess stability, we analyzed the anthocyanin content, antioxidant capacity, and color changes over 21 days. The optimal results were achieved using a temperature of 80 °C for 50 min and a 7% petal/solvent ratio. The CHCl:Gly solvent resulted in higher anthocyanin levels (374.65 mg DGE/L) compared to water (211.63 mg DGE/L). After storing the CHCl:Gly extract at 5 °C, only 16% of anthocyanins were lost, while the water extract lost 38%. The CHCl:Gly extract also showed better antioxidant capacity (156.43 µmol/mL). Color changes were less noticeable in the CHCl:Gly extract, especially when refrigerated. These findings demonstrate the method’s effectiveness for producing bioactive extracts, with potential for the food, pharmaceutical, and cosmetic industries. Full article

Product development must be continuously done by the chocolate industry to face a high level of competitiveness in the market industry. This study investigates the effect of powdered sappan wood and butterfly pea flower incorporation in milk and white chocolate compounds. Four concentrations of each additional ingredient were used (0, 5, 10 and 15%). The results show that incorporating powdered sappan wood and butterfly pea flower significantly improved the total phenolic and flavonoid content and antioxidant activity of milk and white compounds. This study clearly shows that the selected plant could be an alternative to improve the health-promoting properties of milk and white chocolate compounds. However, supplementation also has some drawbacks, particularly in increasing the moisture content and the degree of colour difference between the milk and white compounds containing additional ingredients and the control. Also, powdered sappan wood and butterfly pea flower caused a higher viscosity of milk and white chocolate compounds. The results obtained in this study create a new strategy for using sappan wood and butterfly pea flower in various food products. Full article

Clitoria ternatea L. (CT) is a perennial herbaceous plant with deep blue flowers native to tropical Asia. This work explores the endometrial pain (EP) regulation of CT flower through a multifaceted approach. Phytochemical screening unveiled the presence of alkaloids, steroids, flavonoids, glycosides, and tannins in CT flower methanolic extract (ME). In the in vitro membrane stabilizing experiment, the ME demonstrated 91.47% suppression of heat-induced hemolysis. Upon carrageenan-induced paw edema assay conducted on male Swiss albino mice at doses of 200 mg/kg and 400 mg/kg, 65.28% and 81.89% inhibition rates, respectively, of paw edema were reported. For the same doses, upon acetic acid-induced-writhing assay, 75.6% and 76.78% inhibition rates, respectively, were observed. For network pharmacology analyses, a protein–protein interaction network was constructed for 92 overlapping gene targets of CT and EP, followed by GO and KEGG pathway enrichment analyses. Network pharmacology-based investigation identified the anti-EP activity of CT to be mostly regulated by the proteins SRC homology, ESR1, and PI3KR1. Physicochemical, pharmacokinetic, and toxicity property predictions for the compounds with stable ligand–target interactions and a molecular dynamics simulation for the highest interacting complex further validated these findings. This work affirmed the anti-EP role of CT flower against EP, suggesting a probable molecular mechanism involved. Full article

Butterfly pea flower (BPF), roselle calyx (RC), and grape skin (GS) are rich in bioactive phenolics with health benefits. Due to its simplicity, safety, and environmental friendliness, this study used water as a solvent to explore different extraction conditions in these plant materials and compared the heat stability of anthocyanins in the aqueous extracts. To maximize the total anthocyanins and polyphenols in the aqueous extracts, the powders of BPF, GS, and RC should be extracted for 30 min at 90 °C; 30 min and 120 min at 90 °C; and 30 min and 60 min at 60 °C, respectively. Among the tested plant materials, the content of total anthocyanins was RC > GS > BPF, while the total phenolic content was GS > BPF > RC. Anthocyanins of the aqueous extracts underwent rapid thermal degradation at high temperatures and high pH values. The thermal stability of anthocyanins in the materials was in the order: BPF > GS > RC. This is likely related to the types and structures of the anthocyanins such as the degree of acylation and glycosylation. The study demonstrates that hot water extraction is efficient and practical for these materials, yielding extracts suitable for food and nutraceutical applications. Full article

Legumes enhance pasture health and soil productivity by fixing atmospheric nitrogen and boosting soil microbiota. We investigated the effects of tropical pasture legumes, including butterfly pea (Clitoria ternatea), seca stylo (Stylosanthes scabra), desmanthus (Desmanthus virgatus), lablab (Lablab purpureus), and Wynn cassia (Chamaecrista rotundifolia), on the soil microbial community and buffel grass (Cenchrus ciliaris) gene expression. Additionally, we explored the impact of a phytogenic bioactive product (PHY) in the coculture system. A pot trial using soil enriched with cow paunch compost included four treatments: monoculture of buffel grass and five legume species with and without PHY supplementation and coculture of buffel grass with each legume species with and without PHY supplementation. Actinobacteriota and Firmicutes were the dominant bacterial phyla. Regardless of PHY application, the coculture of buffel grass with legumes positively influenced microbial composition and diversity. Transcriptomic analysis revealed significant gene expression changes in buffel grass shoots and roots, with each legume uniquely affecting nitrogen metabolism. Lablab and Wynn cassia exhibited similarities in modulating metabolic processes, butterfly pea contributed to mycotoxin detoxification, and desmanthus balanced cell death and growth. Seca stylo enhanced root cell growth and regeneration. These findings offer insights for optimizing legume–grass coculture systems, enhancing soil activity and promoting sustainable agriculture. Full article

This study aimed to fortify cookies to be functional food by adding Clitoria ternatea flower (CT) at concentrations ranging from 0 to 8%. Sensory profiling identified 6% CT as optimal for organoleptic attributes. The addition of CT did not significantly impact protein, lipid, and ash content but decreased energy value and increased insoluble and soluble fibre levels. The inclusion of 6% CT had a significant effect on the overall total phenolic content (TPC), which increased compared to the control sample. Antioxidative activity analyses showed enhanced antioxidative activity in ABTS, DPPH, ORACFL, and PCL assays. The addition of 6% CT inhibited hydroperoxide production in cookies. However, over a period of 6 weeks, a significant rise in peroxide value was observed during the 4th and 6th weeks of storing fortified cookies. All assessed products met the high microbiological quality standards. The sensory evaluation scores showed that CT can create cookies with health benefits and a good overall acceptance score. The texture of the cookies gradually became softer, but no significant changes in visual appearance were observed. CT can be extensively used in baked cookies as a rich source of polyphenols with strong antioxidant properties and high fibre content, as well as a fortification source for the development of functional foods. Full article

The aim of this study was to investigate the utilization of buttermilk, a by-product of butter production, in ice cream. Butterfly pea flower, which provides natural coloring and antioxidant properties, was added to buttermilk for investigating its improving effect on the techno-functional and sensory attributes of ice cream. Ice cream mixes were prepared with varying buttermilk concentrations (0%, 20%, 40%, 60%, 80%, 100%) as the first factor of the research. In addition, the effect of fermentation was also investigated as the second factor of the experiment. The ingredients included buttermilk, milk, cream, sucrose, dextrose, locust bean gum, butterfly pea flowers, and vanilla extract. The preparation involved the extraction of the butterfly flowers, fermentation in case of the fermented samples, homogenization, pasteurization, freezing, and hardening. Quality attributes such as dry matter content, pH, color, rheological properties of the ice cream mixes, overrun, melting properties, and ice cream hardness were analyzed to determine the maximal substitution level of milk by buttermilk without compromising ice cream quality. Our results explore the impact of buttermilk content and fermentation on the techno-functional properties of ice cream. As buttermilk concentration increased, dry matter content decreased, ranging from 34.4 g/100 g at 0% buttermilk to 31.9 g/100 g at 100% buttermilk. pH levels were lower in the fermented samples, decreasing from 6.5 in the non-fermented to 4.6 in the fermented samples. L* decreased with higher buttermilk content, while a* and b* values increased slightly. The butterfly pea flower provided a blue hue across all samples; the blue hue increased by 20% with a higher buttermilk content. Increasing the buttermilk concentration led to a 40% decrease in the yield stress and consistency coefficient, indicating a less viscous mix. The flow behavior index slightly increased, suggesting a more Newtonian-like flow at higher buttermilk levels. Overrun decreased with a higher buttermilk content, from 45% at 0% buttermilk to 30% at 100% buttermilk, indicating reduced air incorporation. The meltdown rate increased with a higher buttermilk content, meaning the ice cream melted more rapidly. The hardness of the ice cream decreased as buttermilk concentration increased, from 15 N at 0% buttermilk to 10 N at 100% buttermilk. The fermented sample groups were on average 44% harder than the non-fermented sample groups. The findings suggest that up to 100% of buttermilk can effectively replace milk in ice cream formulations without compromising quality, providing a sustainable and health-beneficial use for this dairy by-product. Full article

The antioxidant properties of butterfly pea flower (BF), which is rich in natural anthocyanins, have garnered significant attention. The impact of digestion and metabolism on BF extracts and evaluate their subsequent antioxidant activities in vivo were explored in the present study. After in vitro digestion, 42.03 ± 2.74% of total anthocyanins from BF extracts remained, indicating a negative influence of the digestion process on the bioaccessibility of phenolic compounds derived from BF. Furthermore, UPLC-LTQ-Orbitrap-MS² analysis identified a total of four prototypes and twenty-seven metabolites in rat plasma or urine samples following the intake of BF extracts. The kinetics of key metabolites including delphinidin 3-glucoside (D3G), cyanidin-3-glucoside (C3G), and 4-hydroxybenzoic acid were subsequently determined in blood, and the Cmax values were 69.034 ± 8.05 nM and 51.65 ± 3.205 nM. These key metabolites derived from BF anthocyanins, including C3G and D3G, and flavonoid quercetin exhibited main antioxidant attributes that improved the plasmic and hepatic activities of various antioxidant enzymes and the total antioxidant capacity (T-AOC) and malondialdehyde (MDA) in a D-galactose-induced rat model. These findings provide insights into the bioaccessibility and bioavailability of bioactive constitutes derived from BF extracts, which are crucial for determining the actual efficacy of BF as well as developing functional foods based on BF. Full article

This study explored the potential role of Clitoria ternatea (CT) flower in ameliorating endometrial pain (EP) through network pharmacology and experimental approaches. Phytochemicals of the CT flower were listed from the literature and databases, and 18 suitable actives were screened for bioavailability and drug likeness parameters using SwissADME. For these actives, 279 exclusive target genes were predicted using SwissTargetPrediction. Additionally, 939 exclusive genes for EP were acquired from the DisGenet and GeneCards databases. Ninety-one overlapping gene targets of CT and EP were listed, for which a Protein–Protein Interaction (PPI) network was constructed using STRING. The top three node proteins (SRC, ESR1, and PI3KR1) in the PPI network were identified through Cytoscape (version 3.9.1). Molecular docking analysis of the eighteen actives with the three target proteins showed strong binding interactions of Flavylium, kaempherol, and quercetin with all the targets, suggesting their involvement in EP relief. In addition, Gene Ontology (GO) functions analysis revealed 320 biological processes, 59 cellular components, and 107 molecular functions were enriched with the target genes. Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway enrichment analyses identified 106 KEGG pathways, including steroid hormone biosynthesis, endocrine resistance, and endometrial cancer pathways, which were significantly enriched with the target genes. The anti-inflammatory and analgesic effects of CT’s methanolic extract (ME) were investigated through in vitro and in vivo assays. The ME exhibited 91.47% inhibition of heat-induced hemolysis compared to 92.87% by aspirin in the in vitro membrane stabilizing assay. The in vivo carrageenan-induced paw edema study revealed 65.28% inhibition of paw edema by ME compared to 80.38% inhibition by aceclofenac at the end of 4-h treatment. The in vivo acetic acid-induced writhing test demonstrated analgesia by ME by 75.6% inhibition of writhing compared to 77.49% by aceclofenac. These findings suggest CT flower could be a potential natural remedy for EP, warranting further investigation in future studies. Full article

Sixteen 35-day-old male crossbred rabbits (New Zealand white × Thai native breed) with an initial weight of 484 ± 11.3 g were randomly divided into two groups of eight, constituting control and treatment groups. The treatment group was orally administered a crude extract of butterfly pea (Clitoria ternatea L.) at 0.5 g/kg body weight from weaning (at 35 days) to slaughter (at 90 days). The effects on the phagocytic activity of blood polymorphonuclear leukocytes, serum biochemistry, meat quality, muscular lipid peroxidation, the apparent digestibility of dry matter and nutrients, and gut histology were studied. The results revealed that the phagocytic function of circulating leukocytes (75 and 90 days) and alveolar macrophages (90 days) did not differ between the two groups. At slaughter, treated rabbits had lower blood urea nitrogen concentrations and higher liver weight than control rabbits (p < 0.05). After chilling at 4 °C for 24 h, a lower meat pH and the alteration of meat color (brighter, less yellow, lower hue angle, and decreased color saturation) were observed in the treated group (p < 0.05). Furthermore, lipid peroxidation (measured at 3, 5, and 7 storage days) in the meat of treated rabbits was lower than in controls (p < 0.05). The apparent digestibility of organic matter and ether extract (analyzed at 46 days for 4 days) was improved in the treated group (p < 0.05), whereas gut histology was unaffected. In conclusion, butterfly pea extract supplementation did not affect phagocytic function but led to a modification in meat color, delayed lipid peroxidation, and improved digestibility. Full article

Many studies have found that tea has an antioxidant, anti-inflammatory, anti-cancer, anti-obesogenic and anti-diabetic effect, mostly associated with the content of anti-oxidant compounds. Polyphenols, being the main secondary metabolites in tea, are often considered the physiological markers determining a tea’s quality. Apart from the tea production process and tea components, brewing conditions can also influence the levels of antioxidants in tea. This study aimed to verify whether the brewing time of various tea types (5, 10 and 15 min) affects the level of extraction of antioxidant compounds into infusions and their antioxidant activity. We examined 11 types of tea: green leaf tea, green tea bags, white tea bags, black tea bags, red tea bags, black leaf tea, yerba mate, raspberry tea bags, butterfly pea flower (Clitoria ternatea) tea, white lychee plum tea and hibiscus flower tea. Total polyphenol (TPC), flavonoids and anthocyanins content, as well as determination of antiradical and antioxidant capacity with DPPH radical and ABTS radical cation, were determined using spectrophotometric assays. Due to the antioxidant activity of tea infusions, the optimum brewing time for green tea (leaf and bags), black tea (leaf and bags), butterfly pea flower tea, white tea, white lychee plum tea, raspberry tea and yerba mate is 15 min. Red tea brewing time should be ten minutes, and for hibiscus flower tea it should be five minutes. The results refer to the brewing temperature recommended by tea manufacturers. Full article

Butterfly pea petal extract (BPE)-loaded water-in-oil-in-water (W/O/W) emulsions were fabricated using nanocrystalline cellulose (NCC) as a hydrophilic stabilizer and polyglycerol polyricinoleate (PGPR) as a hydrophobic emulsifier. The impact of different concentrations of NCC and PGPR in different phase proportions on the emulsion formation, rheology, and stability of an anthocyanin-loaded (pH ≈ 7.0) emulsion was investigated. The mean droplet size of the emulsions increased as the NCC concentration increased, while color intensity (greenness) decreased as the PGPR and NCC concentrations increased. A microscopic examination confirmed that the NCC nanoparticles stabilized the inner W₁/O phase, whereas the excess concentration of non-adsorbing NCC nanoparticles was suspended in the continuous aqueous phase. The rheological results showed that robust emulsion networks were formed when the NCC concentration increased. A network structure between the droplets and the development of the NCC network during the continuous phase were attributed to a gel-like behavior. Over the course of seven days, the emulsions with a higher proportion of NCC remained stable, as in samples 3%P-%N, 5%P-2%N, and 5%P@1%N, the total anthocyanin content decreased from 89.83% to 76.49%, 89.40% to 79.65, and 86.63% to 71.40%, respectively. These findings have significant implications for the accurate formulation of particle-stabilized double emulsions for anthocyanin delivery with higher stability. Full article

Butterfly pea (Clitoria ternatea L.) is a leguminous plant with several potential health benefits. The scientific name is derived from its origin on Ternate Island, North Maluku. Therefore, this study aimed to analyze the genetic variability in butterfly pea using Intergenic Simple Sequence Repeat (ISSR) markers in North Maluku. Field surveys, collection trips, and habitat studies of butterfly pea plants were conducted on Ternate, Tidore, Halmahera, and Morotai Islands. Genetic diversity was analyzed based on molecular data from the ISSR method. The molecular analysis results obtained using PCR-ISSR on 18 accessions showed a low degree of similarity. Among these, 15 accessions from Ternate, Tidore, Morotai, and Halmahera were in group A, while 3 from Ternate, Tidore, and Halmahera were in group B. All accessions exhibited a genetic similarity level of 0.709, indicating significant diversity. The arrangement among accessions on the dendrogram was similar to the phylogenetic tree, showing separation and spread at 0.608–0.924 based on the Jaccard coefficient. The results suggested that C. ternatea probably originated from Ternate, and subsequently spread to Tidore, Halmahera, and Morotai due to its use as a herbal medicine and ornamental plant. This information could be used as the basis for butterfly pea conservation and cultivation activities in Indonesia, specifically in Ternate Island, North Maluku. Full article

The butterfly pea flower (Clitoria ternatea L.) (BPF) has a high anthocyanin content, which can be incorporated into polymer-based films to produce intelligent packaging for real-time food freshness indicators. The objective of this work was to systematically review the polymer characteristics used as BPF extract carriers and their application on various food products as intelligent packaging systems. This systematic review was developed based on scientific reports accessible on the databases provided by PSAS, UPM, and Google Scholar between 2010 and 2023. It covers the morphology, anthocyanin extraction, and applications of anthocyanin-rich colourants from butterfly pea flower (BPF) and as pH indicators in intelligent packaging systems. Probe ultrasonication extraction was successfully employed to extract a higher yield, which showed a 246.48% better extraction of anthocyanins from BPFs for food applications. In comparison to anthocyanins from other natural sources, BPFs have a major benefit in food packaging due to their unique colour spectrum throughout a wide range of pH values. Several studies reported that the immobilisation of BPF in different polymeric film matrixes could affect their physicochemical properties, but they could still effectively monitor the quality of perishable food in real-time. In conclusion, the development of intelligent films employing BPF’s anthocyanins is a potential strategy for the future of food packaging systems. Full article