Berberis crataegina DC. as a novel natural food colorant source: ultrasound-assisted extraction optimization using response surface methodology and thermal stability studies

Abstract

This study aimed to investigate the potential use of anthocyanin of Berberis crataegina DC. as a natural food coloring agent in the food industry. For this aim, the ultrasound-assisted extraction (UAE) method was performed to extract anthocyanin of Berberis crataegina DC. The effect of ultrasound power (X 1 : 20-100%), extraction temperature (X 2 : 20-60 °C), and time (X 3 : 10-20 min) on TPC and TAC of Berberis crataegina DC. extracts were examined and optimized by applying the Box-Behnken experimental design (BBD) with the response surface methodology (RSM). The influence of three independent variables and their combinatorial interactions on TPC and TAC were investigated by the quadratic models (R 2 : 0.9638&0.9892 and adj R 2 :0.9171&0.9654, respectively). The optimum conditions were determined as the amplitude level of 98%, the temperature of 57.41 °C, and extraction time of 13.86 min. The main anthocyanin compounds were identified, namely, Delphinidin-3-Ogalactoside, Cyanidin-3-O-glucoside, Cyanidin-3-O-rutinoside, Petunidin-3-O-glucoside, Pelargonidin-3-O-glucoside, and Peonidin-3-O-glucoside. The anthocyanin degradation showed first-order kinetic, degradation rate constant (k), the half-life values (t 1/2 ), and loss (%) were significantly affected by different temperatures (P < 0.05). Higher degradation (k) in anthocyanin content was observed at 90 °C. This study suggested that UAE is an efficient method for the extraction of TPC and TAC from Berberis crataegina DC.

Screening of mixed lactic acid bacteria starter and its effects on the quality and flavor compounds of fermented Lentinus edodes

“…All P values of the missing items (Lack of Fit) were greater than 0.05, which was not significant, indicating that the model fitting degree was good (Liu & Li, 2021). The correlation coefficients R 2 and R 2 Adj in the regression equation models were 0.7542, 0.8916 and 0.9564, 0.9695, respectively, indicating that the models had high reliability, the experimental results were relatively stable, and the equations could better reflect the relationships between independent variables and response values (Demirci et al, 2022). According to the F value, the effect of various factors on total acid value of L. edodes fermented by mixed LAB starter was as follows: fermentation temperature > salt content > inoculation amount, and sensory score was as follows: salt content > fermentation temperature > inoculation amount.…”

Effects of phenolic compounds of colored wheats on colorectal cancer cell lines

“…The chromatograms were recorded at 524 nm. Six anthocyanins (delphinidin-3-O-galactoside, cyanidin-3-O-glucoside, cyanidin-3-O-rutinoside, petunidin-3-O-glucoside, pelargonidin-3-O-glucoside, and peonidin-3-O-glucoside) were used as standards for their separation and quantification (Demirci et al, 2021). The amounts of individual phenolic acids and anthocyanins were expressed as mg/100 g.…”

Use of ultrasound and acerola (Malpighia emarginata) residue extract in meat pork

“…The technology of application of ultrasonic waves is widely studied and discussed in several areas (Demirci, et al, 2022;Liao et al, 2022;Monteiro et al, 2022) , in recent years ultrasound has become an alternative for improvement in food technology in the processes of marination, freezing, drying, emulsification, inactivation of microorganisms, softening of meats and improved pasta switching (Araújo et al, 2022;Demirci et al, 2022;Liao et al, 2022;Monteiro et al, 2022).…”