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dc.title | Pharmacological Significance of Boraginaceae with Special Insights into Shikonin and Its Potential in the Food Industry | en |
dc.contributor.author | Gautam, Shweta | |
dc.contributor.author | Lapčík, Lubomír | |
dc.contributor.author | Lapčíková, Barbora | |
dc.relation.ispartof | Foods | |
dc.identifier.issn | 2304-8158 Scopus Sources, Sherpa/RoMEO, JCR | |
dc.date.issued | 2024 | |
utb.relation.volume | 13 | |
utb.relation.issue | 9 | |
dc.type | review | |
dc.language.iso | en | |
dc.publisher | Multidisciplinary Digital Publishing Institute (MDPI) | |
dc.identifier.doi | 10.3390/foods13091350 | |
dc.relation.uri | https://www.mdpi.com/2304-8158/13/9/1350 | |
dc.relation.uri | https://www.mdpi.com/2304-8158/13/9/1350/pdf?version=1714975641 | |
dc.subject | shikonin | en |
dc.subject | acetylshikonin | en |
dc.subject | Boraginaceae | en |
dc.subject | naphthoquinone | en |
dc.description.abstract | Shikonin is a naphthoquinone pigment present in the hairy roots of the plant species from the Boraginaceae family. The compound has been well investigated for its highly efficient medicinal, antioxidant, and antimicrobial properties. Various extraction methodologies have been employed to maximise yield while minimising waste production of shikonin and its derivatives. Despite substantial research on shikonin and Boraginaceae plants, a research gap persists in the food industry and extraction technologies. This review addresses crucial aspects of shikonin deserving of further exploration. It begins by elucidating the attributes of the Boraginaceae plants and their medicinal traits in folklore. It proceeds to focus on the roots of the plant and its medicinal properties, followed by extraction procedures explored in the last fifteen years, emphasising the novel technologies that have been chosen to improve the yield extract while minimising extraction times. Furthermore, this review briefly outlines studies employing cell culture techniques to enhance in vitro shikonin production. Lastly, attention is directed towards research in the food industry, particularly on shikonin-loaded biodegradable films and the antioxidant activity of shikonin. This review concludes by summarising the future potential in food science and prominent research gaps in this field. | en |
utb.faculty | Faculty of Technology | |
dc.identifier.uri | http://hdl.handle.net/10563/1012004 | |
utb.identifier.scopus | 2-s2.0-85192769141 | |
utb.identifier.wok | 001220531200001 | |
utb.identifier.pubmed | 38731721 | |
utb.source | j-scopus | |
dc.date.accessioned | 2024-08-22T12:59:41Z | |
dc.date.available | 2024-08-22T12:59:41Z | |
dc.description.sponsorship | Tomas Bata University in Zlín, TBU, (IGA/FT/2024/005); Tomas Bata University in Zlín, TBU | |
dc.description.sponsorship | Tomas Bata University in Zlin | |
dc.rights | Attribution 4.0 International | |
dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | |
dc.rights.access | openAccess | |
utb.ou | Department of Foodstuff Technology | |
utb.contributor.internalauthor | Gautam, Shweta | |
utb.contributor.internalauthor | Lapčík, Lubomír | |
utb.contributor.internalauthor | Lapčíková, Barbora | |
utb.fulltext.sponsorship | Financial support from the internal grants of Tomas Bata University in Zlin (project number IGA/FT/2024/005) is gratefully acknowledged. | |
utb.wos.affiliation | [Gautam, Shweta; Lapcik, Lubomir; Lapcikova, Barbora] Tomas Bata Univ Zlin, Fac Technol, Dept Foodstuff Technol, Nam TG Masaryka 5555, Zlin 76001, Czech Republic; [Lapcik, Lubomir; Lapcikova, Barbora] Palacky Univ Olomouc, Fac Sci, Dept Phys Chem, 17 Listopadu 12, Olomouc 77146, Czech Republic | |
utb.scopus.affiliation | Department of Foodstuff Technology, Faculty of Technology, Tomas Bata University in Zlín, Nam. T.G. Masaryka 5555, Zlín, 76001, Czech Republic; Department of Physical Chemistry, Faculty of Science, Palacky University in Olomouc, 17. Listopadu 12, Olomouc, 77146, Czech Republic | |
utb.fulltext.projects | IGA/FT/2024/005 |
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