Pharmacological Significance of Boraginaceae with Special Insights into Shikonin and Its Potential in the Food Industry
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61989592%3A15310%2F24%3A73624968" target="_blank" >RIV/61989592:15310/24:73624968 - isvavai.cz</a>
Alternative codes found
RIV/70883521:28110/24:63576138
Result on the web
<a href="https://www.mdpi.com/2304-8158/13/9/1350" target="_blank" >https://www.mdpi.com/2304-8158/13/9/1350</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.3390/foods13091350" target="_blank" >10.3390/foods13091350</a>
Alternative languages
Result language
angličtina
Original language name
Pharmacological Significance of Boraginaceae with Special Insights into Shikonin and Its Potential in the Food Industry
Original language description
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.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
10403 - Physical chemistry
Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2024
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Foods
ISSN
2304-8158
e-ISSN
2304-8158
Volume of the periodical
13
Issue of the periodical within the volume
9
Country of publishing house
CH - SWITZERLAND
Number of pages
18
Pages from-to
1350-1367
UT code for WoS article
001220531200001
EID of the result in the Scopus database
2-s2.0-85192769141