Anthocyanin extraction from plant tissues: A review

Silva, Sara; Costa, Eduardo M.; Calhau, Conceição; Morais, Rui; Pintado, Manuela

doi:10.1080/10408398.2015.1087963

Cited by 208 publications

(152 citation statements)

References 126 publications

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“…Anthocyanins possess excellent antioxidant potential [210][211][212], which can be released from packaging films [213] for extending shelf life of food, anti-inflammatory [214], and anticarcinogenic [215] activities. Moreover, the colors of anthocyanins are sensitive to pH changes due to their structural transformations [216,217]. Thus, films incorporated with anthocyanins can be used as antioxidant, intelligent food packaging that can monitor the food quality (as colorimetric indicators) [218] because food spoilage is frequently associated with pH change (Figure 7) [219].…”

Section: Phenols From Plant Extracts As Ph-sensitive Indicators Of Chmentioning

confidence: 99%

Vegetable Additives in Food Packaging Polymeric Materials

Munteanu

Vasile

2019

Polymers

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Plants are the most abundant bioresources, providing valuable materials that can be used as additives in polymeric materials, such as lignocellulosic fibers, nano-cellulose, or lignin, as well as plant extracts containing bioactive phenolic and flavonoid compounds used in the healthcare, pharmaceutical, cosmetic, and nutraceutical industries. The incorporation of additives into polymeric materials improves their properties to make them suitable for multiple applications. Efforts are made to incorporate into the raw polymers various natural biobased and biodegradable additives with a low environmental fingerprint, such as by-products, biomass, plant extracts, etc. In this review we will illustrate in the first part recent examples of lignocellulosic materials, lignin, and nano-cellulose as reinforcements or fillers in various polymer matrices and in the second part various applications of plant extracts as active ingredients in food packaging materials based on polysaccharide matrices (chitosan/starch/alginate).In this review various recent applications of plant-based additives (lignocellulosic fibers/nano-cellulose as well as bioactive plant extracts) as reinforcements and active ingredients in food packaging materials are illustrated. Natural polysaccharide biopolymers (such as chitosan/starch/alginate) are nontoxic, biodegradable, biocompatible, and largely used in food packaging: Chitosan is known for its broad antimicrobial activity and its excellent film-forming properties; alginates have good film-forming properties, retain moisture, reduce microbial counts, and retard oxidative off-flavors; and starch is also particularly important for its cheap price and its frequency in nature. For these reasons, this review will present applications of plant extracts as active ingredients in natural polysaccharide biopolymers: chitosan/starch/alginate. Classification of Natural Biodegradable Polymers and AdditivesNatural biodegradable polymers and additives are polymers formed naturally by the living organisms by enzyme-catalyzed reactions and reactions of chain growth from monomers which are formed inside the cells by complex metabolic processes [5].Natural additives can be high molecular weight (natural polymers), such as proteins (collagen, silk, and keratin), carbohydrates (starch and glycogen), lignin, cellulose, high molecular weight phenolics (tannins and derivatives), and low molecular weight active substances, such as cold-pressed oils, essential oils (organic volatile compounds, generally of low molecular weight,

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Section: Phenols From Plant Extracts As Ph-sensitive Indicators Of Chmentioning

confidence: 99%

Vegetable Additives in Food Packaging Polymeric Materials

Munteanu

Vasile

2019

Polymers

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“…Anthocyanins are well‐known water‐soluble flavonoids, structurally composed by α‐ or β‐linkage of anthocyanidin to a sugar moiety (Silva, Costa, Calhau, Morais, & Pintado, 2017). They have been shown to exhibit a variety of biological and pharmacological functions such as antioxidative activities, antimutagenic effects, anticancer activities, antidiabetic function, improvement of vision, and so on (Manolescu, Oprea, Mititelu, Ruta, & Farcasanu, 2019; Medic, Tramer, & Passamonti, 2019; Stintzing & Carle, 2004).…”

Section: Introductionmentioning

confidence: 99%

Ionic liquid‐modified countercurrent chromatographic isolation of high‐purity delphinidin‐3‐rutinoside from eggplant peel

Fan

Cao

et al. 2020

Journal of Food Science

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Delphinidin-3-rutinoside, a high-value of anthocyanin, was isolated and purified by ionic liquid (IL)-modified countercurrent chromatography (CCC) from waste peel of eggplant (Solanum melongena), one of the most common vegetables consumed all around the world. Different conventional CCC and IL-CCC solvent systems were evaluated in respect of partition coefficient (K), separation factor (α), and stationary phase retention factor (S f ) to separate polar target and other components. Basic solvent system, kind of ILs, and amount of ILs were systematically optimized by totally Ktargeted strategy, which drastically reduced the experimental effort. Finally, a novel CCC two-phase solvent system (methyl tert-butyl ether-butanol-acetonitrile-1% trifluoroacetic acid water-1-butyl-3-methylimidazolium hexafluorophosphate ([C 4 MIM][PF 6 ]) [2:4:1:5:0.2; v/v/v/v/v]) was successfully established and applied. The baseline separation of target fraction was obtained in one cycle process. The purity of delphinidin-3-rutinoside was over 99%. Moreover, the distribution behavior of different kinds of ILs in biphasic solvent system and the removal method of ILs were explored. The results showed that hydrophobic IL significantly improved the partition of polar anthocyanin in organic solvent system, thereby the separation resolution and stationary phase retention through introducing intermolecular forces. This IL-modified CCC strategy may be applied for the separation of other anthocyanins from variety of natural food resources and waste.

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“…Generally, solvent extraction, enzyme-assisted extraction, ultrasound-assisted extraction, and supercritical fluid extraction have been investigated for extracting anthocyanins (Bolin, 2013;Hua, 2013;Silva, Costa, Calhau, Morais, & Pintado, 2017;Wu et al, 2006). However, development of practical recovery operations for anthocyanin remains challenging since all of these methods generally lead to limited concentration factors (CFs).…”

Section: Introductionmentioning

confidence: 99%

Combined Osmotic and Membrane Distillation for Concentration of Anthocyanin from Muscadine Pomace

Anari¹,

Mai

Sengupta³

et al. 2019

Journal of Food Science

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Bioactive anthocyanins from aqueous extracts of muscadine grape pomace were concentrated using osmotic distillation (OD) and direct contact membrane distillation (DCMD) using polypropylene (PP) and poly(ethylene chlorotrifluoroethylene) (ECTFE) membranes. The driving force for OD is created by using a high concentration brine solution while the driving force for DCMD is generated by elevating the feed temperature relative to the permeate temperature. The brine concentration used was 4 M. The lowest fluxes were obtained for OD. Given the temperature sensitive nature of anthocyanins, the maximum temperature difference during DCMD was limited to 30 °C. The feed temperature was 40 °C and the permeate at 10 °C. Consequently, the maximum flux during DCMD was also limited. A combination of OD and DCMD was found to give the highest fluxes. High‐performance liquid chromatography (HPLC) and HPLC‐electrospray mass spectrometry were used to identify and quantify anthocyanins, cyanidin‐3,5‐O‐diglucoside, delphinidin‐3,5‐O‐diglucoside, petunidin‐3,5‐O‐diglucoside, peonidin‐3,5‐O‐diglucoside, and malvidin‐3,5‐O‐diglucoside. The results obtained here suggest that, though water fluxes for DI water feed streams for PP and ECTFE membrane were similar, the fluxes obtained for the two membranes when using muscadine pomace extracts were different. Concentration factors of close to 3 was obtained for anthocyanins. Membranes also showed slightly different performance in the concentration process. Membrane surfaces were analyzed using scanning electron microscopy and Fourier‐transformed infrared spectroscopy. The results suggest that adsorption of these anthocyanins on the membrane surface lead to performance differences. In an actual operation, selection of an appropriate membrane and regeneration of the membrane will be important for optimized performance. Practical Applications Anthocyanins are valuable therapeutic compounds, which are found in the solid residue left following fruit juice pressing. However, recovery and concentration of these therapeutic compounds remains challenging due to their stability. Here, a novel membrane‐based unit operation has been investigated in order to concentrate the anthocyanins that have been extracted into aqueous solutions. The unit operation investigated here use mild processing conditions. Insights into the factors that need to be considered when optimizing of the unit operation for commercialization are discussed.

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Anthocyanin extraction from plant tissues: A review

Cited by 208 publications

References 126 publications

Vegetable Additives in Food Packaging Polymeric Materials

Vegetable Additives in Food Packaging Polymeric Materials

Ionic liquid‐modified countercurrent chromatographic isolation of high‐purity delphinidin‐3‐rutinoside from eggplant peel

Combined Osmotic and Membrane Distillation for Concentration of Anthocyanin from Muscadine Pomace

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