Anthocyanin-rich extract of jabuticaba epicarp as a natural colorant: Optimization of heat- and ultrasound-assisted extractions and application in a bakery product

Abstract

Heat-and ultrasound-assisted extractions of anthocyanins from jabuticaba epicarp were optimized and the colouring potential of the developed extract was tested on macarons. The independent variables time (t), solvent concentration (S), and temperature (T) or power (P) were combined in a five-level central composite design coupled with response surface methodology. The delphinidin-3-O-glucoside and cyanidin-3-O-glucoside levels monitored by HPLC-DAD-ESI/MS were used as response criteria. The developed models were successfully fitted to the experimental data and used to determine optimal extraction conditions. HAE was the most efficient method yielding 81 ± 2 mg/g extract under optimal conditions (t = 21.8 min, T = 47.1°C and S = 9.1% ethanol, v/v). Macarons were then produced using the optimized anthocyanin-rich colouring extract and their colour parameters and nutritional profile were monitored during shelf-life. The obtained results provided useful information for the development of anthocyanin-rich extracts from a bio-waste with potential use as natural food colorants.

Extraction of Anthocyanins from Red Raspberry for Natural Food Colorants Development: Processes Optimization and In Vitro Bioactivity

“…However, these conditions are quite different from those achieved in the present study, where the higher temperatures affected the integrity of the red raspberry anthocyanins. The HAE (22 min processing at 47 • C with 9% ethanol, v/v) was also reported to be most efficient than UAE (24 min sonication at 500 W with 34% ethanol, v/v) to recover anthocyanins from jabuticaba epicarp in processes that yielded 81 ± 2 and 31 ± 2 mg/g extract, respectively [7]. There are also studies reporting that UAE processes are more appropriate for anthocyanins extraction.…”

“…The coded and natural values of the independent variables X 1 (time: t, min), X 2 (temperature: T, • C, or ultrasonic power: P, W) and X 3 (solvent ratio: S, % ethanol/water, v/v) are shown in Table 1. These variables and the respective range of values were selected based on previous optimization studies [7,15,20,21]. The Design-Expert software, Version 11 (Stat-Ease, Inc., Minneapolis, MN, USA) was used to generate the 20 experimental points of the RCCD design by entering the factor ranges in terms of alphas (α = 1.68).…”

“…In another study, Pinela et al [15] optimized the HAE of delphinidin-3-O-sambubioside + cyanidin-3-O-sambubioside from roselle (Hibiscus sabdariffa L.) calyces and found 30 min processing at 30 • C, using just water as extraction solvent, as the best processing conditions to obtain 21 ± 1 mg/g extract. Using HAE, Albuquerque et al [7] reached 81 ± 2 mg/g extract of delphinidin-3-O-glucoside + C3G when processing jabuticaba epicarp at 47 • C for 22 min with 9% ethanol (v/v). Low temperatures were required in all these studies as anthocyanins degrade readily during thermal processing, which has a direct impact on color shade.…”

“…Among these molecules, anthocyanins show attractive colors ranging from red to purple and constitute an important group of water soluble plant pigments allowed to be used as food colorants [4]. In addition to their coloring capacity, anthocyanins impart positive effects on human health, being involved in cardiovascular disease prevention and obesity control, and can also be used as functional additives [5][6][7]. These pigments are particularly found in berries, among which red raspberry arises as an excellent source of anthocyanins (namely including cyanidin-3-O-glucoside and cyanidin-3-O-sophoroside) [6,[8][9][10][11] and it seems to be promising to use their anthocyanin-rich extracts as natural bioactive colorants.…”

“…Berg.) epicarp [7], and fig (Ficus carica L.) peel [14], industrial production and commercialization of such products remain insufficient [22,23]. In this context, optimization and comparison of conventional (HAE) and innovative (UAE) techniques seems to be a promising trend and good options for converting red raspberry into food colorants.…”