Citric acid water-based solution for blueberry bagasse anthocyanins recovery: Optimization and comparisons with microwave-assisted extraction (MAE).

Ferreira, Lauren Fresinghelli; Minuzzi, Natália Machado; Rodrigues, Rodolfo; Pauletto, Roberson; Rodrigues, Eliseu; Emanuelli, Tatiana; Bochi, Vivian Caetano

doi:10.1016/j.lwt.2020.110064

Cited by 44 publications

(20 citation statements)

References 24 publications

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“…Figure 1A shows the effects of FT cycles on the total anthocyanins content of the blueberry juice. The total anthocyanins content in the initial blueberry juice is 285.0 ± 0.5 mg/L and is lower than the literature values that by ethanol extraction methods [24,25]. It might be attributed to the fact that anthocyanins were not fully extracted by the juicing process in this study and remained in the pomace [26].…”

Section: Samplecontrasting

confidence: 68%

Effect of Freeze-Thaw Cycles on Juice Properties, Volatile Compounds and Hot-Air Drying Kinetics of Blueberry

Zhu

Liang

et al. 2021

Foods

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This paper studied the effects of freeze-thaw (FT) cycles on the juice properties and aroma profiles, and the hot-air drying kinetics of frozen blueberry. After FT treatment, the juice yield increased while pH and total soluble solids of the juice keep unchanged. The total anthocyanins contents and DPPH antioxidant activities of the juice decreased by FT treatments. The electronic nose shows that FT treatments significantly change the aroma profiles of the juice. The four main volatile substances in the fresh juice are (E)-2-hexenal, α-terpineol, hexanal and linalyl formate, which account for 48.5 ± 0.1%, 17.6 ± 0.2%, 14.0 ± 1.5% and 7.8 ± 2.7% of relative proportions based on total ion chromatogram (TIC) peak areas. In the FT-treated samples, the amount of (E)-2-hexenal and hexanal decreased significantly while α-terpineol and linalyl formate remained almost unchanged. Repeated FT cycles increased the ethanol content and destroyed the original green leafy flavor. Finally, the drying kinetics of FT-treated blueberries was tested. One FT treatment can shorten the drying time by about 30% to achieve the same water content. The Deff values of the FT-treated sample are similar, which are about twice as large as the value of the fresh sample. The results will be beneficial for the processing of frozen blueberry into juice or dried fruits.

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Section: Samplecontrasting

confidence: 68%

Effect of Freeze-Thaw Cycles on Juice Properties, Volatile Compounds and Hot-Air Drying Kinetics of Blueberry

Zhu

Liang

et al. 2021

Foods

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“…Similar behavior was obtained by Halee et al [ 45 ] for anthocyanins from black rice bran, in which enhanced anthocyanin yields were achieved as the microwave power (up to 648 W) and irradiation time (up to 83 s) increased and subsequently declined. Meanwhile, Ferreira et al [ 122 ] pointed out that an increase in microwave power (from 525 to 700 W) led to lower anthocyanin recovery from blueberry bagasse. Increased microwave power (from 700 to 1000 W) also caused a reduction in anthocyanin extraction from onion peel, while longer irradiation time (5 min) improved it [ 44 ].…”

Section: Innovative Processes For Anthocyanin Extraction From Agri-food By-productsmentioning

confidence: 99%

Anthocyanins Recovered from Agri-Food By-Products Using Innovative Processes: Trends, Challenges, and Perspectives for Their Application in Food Systems

et al. 2021

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Anthocyanins are naturally occurring phytochemicals that have attracted growing interest from consumers and the food industry due to their multiple biological properties and technological applications. Nevertheless, conventional extraction techniques based on thermal technologies can compromise both the recovery and stability of anthocyanins, reducing their global yield and/or limiting their application in food systems. The current review provides an overview of the main innovative processes (e.g., pulsed electric field, microwave, and ultrasound) used to recover anthocyanins from agri-food waste/by-products and the mechanisms involved in anthocyanin extraction and their impacts on the stability of these compounds. Moreover, trends and perspectives of anthocyanins’ applications in food systems, such as antioxidants, natural colorants, preservatives, and active and smart packaging components, are addressed. Challenges behind anthocyanin implementation in food systems are displayed and potential solutions to overcome these drawbacks are proposed.

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“…According to the experiments performed by different authors, the most suitable solvents for bioactive compounds extraction are water for anthocyanins, phenolic acid, saponins, terpenoids recovery [ 53 , 54 , 55 , 56 ], and alcohols such as methanol or ethanol, alone or as mixtures, for anthocyanins, phenolic acids, flavonoids, tannins, saponins, or terpenoids recovery [ 57 , 58 ]. Alcohols have the property of increasing cell permeability by affecting the phospholipid bilayer of the membrane, permitting a good transfer of bioactive compounds into the solvent.…”

Section: The Influence Of Extraction Conditionsmentioning

confidence: 99%

Selected Aspects Related to Medicinal and Aromatic Plants as Alternative Sources of Bioactive Compounds

Fierăscu

Baroi

et al. 2021

IJMS

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Natural compounds obtained from different medicinal and aromatic plants have gained respect as alternative treatments to synthetic drugs, as well as raw materials for different applications (cosmetic, food and feed industries, environment protection, and many others). Based on a literature survey on dedicated databases, the aim of the present work is to be a critical discussion of aspects regarding classical extraction versus modern extraction techniques; possibilities to scale up (advantages and disadvantages of different extraction methods usually applied and the influence of extraction parameters); and different medicinal and aromatic plants’ different applications (medical and industrial applications, as well as the potential use in nanotechnology). As nowadays, research studies are directed toward the development of modern, innovative applications of the medicinal and aromatic plants, aspects regarding future perspectives are also discussed.

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Citric acid water-based solution for blueberry bagasse anthocyanins recovery: Optimization and comparisons with microwave-assisted extraction (MAE).

Cited by 44 publications

References 24 publications

Effect of Freeze-Thaw Cycles on Juice Properties, Volatile Compounds and Hot-Air Drying Kinetics of Blueberry

Effect of Freeze-Thaw Cycles on Juice Properties, Volatile Compounds and Hot-Air Drying Kinetics of Blueberry

Anthocyanins Recovered from Agri-Food By-Products Using Innovative Processes: Trends, Challenges, and Perspectives for Their Application in Food Systems

Selected Aspects Related to Medicinal and Aromatic Plants as Alternative Sources of Bioactive Compounds

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