Coloring potential of anthocyanins from purple sweet potato paste: Ultrasound-assisted extraction, enzymatic activity, color and its application in ice pops

Rodríguez-Mena, Azucena; Ochoa-Martínez, Luz Araceli; González-Herrera, Silvia Marina; Rutiaga-Quiñones, Olga Miriam; González-Laredo, Rubén Francisco; Olmedilla-Alonso, Begoña; Vega-Maturino, Sandra

doi:10.1016/j.focha.2023.100358

Cited by 8 publications

(3 citation statements)

References 36 publications

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“… 25 Therefore, water contents at 20% in Ci-Glu and 40% in Lac-Glu were proper for NADES-based UAE to obtain TPC and TTC at 9.67 ± 0.33 mg GAE/g dw and 51.83 ± 4.82 mg UA/g dw from DAP, respectively, which were lower than those for NADES-based MAE by 1.90 and 1.62 times, respectively. 41 …”

Section: Resultsmentioning

confidence: 99%

Ultrasonic-Assisted and Microwave-Assisted Extraction of Phenolics and Terpenoids from Abelmoschus sagittifolius (Kurz) Merr Roots Using Natural Deep Eutectic Solvents

Vo,

Pham,

Tran

et al. 2023

ACS Omega

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This research extracted phenolics and terpenoids from Abelmoschus sagittifolius (Kurz) Merr roots using natural deep eutectic solvent-based novel extraction techniques. Twelve natural deep eutectic solvents (NADESs) were produced for recovering phenolics and terpenoids. Citric acid/glucose and lactic acid/glucose, with a molar ratio of 2:1, were determined as the most appropriate NADESs for extracting phenolics and terpenoids, respectively. Afterward, the proper conditions for NADES-based ultrasonic-assisted and microwave-assisted extraction were investigated. Then, the time and liquid-to-solid ratios of ultrasonic- and microwave-combined extraction methods and the sequence of ultrasound and microwave treatments were examined. The conditions of ultrasonic-assisted extraction were 40 mL/g liquid-to-solid ratio, 40% water content, 30°C, 5 min, and 600 W ultrasonic power for the highest terpenoid recovery at 69 ± 2 mg UA/g dw, while 150 W ultrasonic power was suitable for phenolic recovery at 9.56 ± 0.17 mg GAE/g dw. The conditions of microwave-assisted extraction were 50 mL/g liquid-to-solid ratio, 20% water content, 400 W microwave power, and 2 min to acquire the highest phenolics and terpenoids at 22.13 ± 0.75 mg GAE/g dw and 90 ± 1 mg UA/g dw, respectively. Under appropriate conditions, the biological activities, phenolic content, and terpenoid content of obtained extracts from four extraction methods, including ultrasonic-assisted, microwave-assisted, ultrasonic–microwave-assisted, and microwave–ultrasonic-assisted extraction, were compared to select the most proper method. The conditions of ultrasonic–microwave-assisted extraction were 40 mL/g liquid-to-solid ratio, 5 min sonication, and 1 min microwave irradiation to obtain the highest phenolic and terpenoid contents (27.07 ± 0.27 mg GAE/g dw and 111 ± 3 mg UA/g dw, respectively). Ultrasonic–microwave-assisted extraction showed the highest phenolic content, terpenoid content, and biological activities among the four extraction techniques. The changes in the surface morphology were determined using scanning electron microscopy. This study demonstrated that ultrasonic–microwave-assisted extraction was an effective and sustainable method in food and pharmaceutical industries for recovering phenolics and terpenoids from Abelmoschus sagittifolius (Kurz) Merr.

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Section: Resultsmentioning

confidence: 99%

Ultrasonic-Assisted and Microwave-Assisted Extraction of Phenolics and Terpenoids from Abelmoschus sagittifolius (Kurz) Merr Roots Using Natural Deep Eutectic Solvents

Vo,

Pham,

Tran

et al. 2023

ACS Omega

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“…with the advantages of less energy consumption, minimised use of organic solvents, and shortened operational durations [102][103][104][105]. To date, except for SP leaves, many of these advanced technologies have not been applied specifically in reprocessing SPBs [106][107][108], which can be further explored. It is noteworthy that there is not a perfect extraction technology that would simultaneously meet both requirements from the food sector, including a shorter process and maximum yield.…”

Section: Challenges and Prospectsmentioning

confidence: 99%

Reclaiming Agriceuticals from Sweetpotato (Ipomoea batatas [L.] Lam.) By-Products

Liu,

Xie,

Zhang

et al. 2024

Foods

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Sweetpotato (SP, Ipomoea batatas [L.] Lam.) is a globally significant food crop known for its high nutritional and functional values. Although the contents and compositions of bioactive constituents vary among SP varieties, sweetpotato by-products (SPBs), including aerial parts, storage root peels, and wastes generated from starch processing, are considered as excellent sources of polyphenols (e.g., chlorogenic acid, caffeoylquinic acid, and dicaffeoylquinic acid), lutein, functional carbohydrates (e.g., pectin, polysaccharides, and resin glycosides) or proteins (e.g., polyphenol oxidase, β-amylase, and sporamins). This review summarises the health benefits of these ingredients specifically derived from SPBs in vitro and/or in vivo, such as anti-obesity, anti-cancer, antioxidant, cardioprotective, and anti-diabetic, evidencing their potential to regenerate value-added bio-products in the fields of food and nutraceutical. Accordingly, conventional and novel technologies have been developed and sometimes combined for the pretreatment and extraction processes aimed at optimising the recovery efficiency of bioactive ingredients from SPBs while ensuring sustainability. However, so far, advanced extraction technologies have not been extensively applied for recovering bioactive compounds from SPBs except for SP leaves. Furthermore, the incorporation of reclaimed bioactive ingredients from SPBs into foods or other healthcare products remains limited. This review also briefly discusses current challenges faced by the SPB recycling industry while suggesting that more efforts should be made to facilitate the transition from scientific advances to commercialisation for reutilising and valorising SPBs.

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“…Colour brings life to the world. Essentially, customers eat with their eyes, making colour one of the primary quality attributes in food products, alongside aroma, flavor, and freshness [1] , [2] . Food colorants, added during processing or storage, significantly influence the visual appeal of food products.…”

Section: Introductionmentioning

confidence: 99%

Ultrasound-assisted extraction and encapsulation of betalain from prickly pear: Process optimization, in-vitro digestive stability, and development of functional gummies

Mehta,

Kuksal,

Yadav

et al. 2024

Ultrasonics Sonochemistry

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Coloring potential of anthocyanins from purple sweet potato paste: Ultrasound-assisted extraction, enzymatic activity, color and its application in ice pops

Cited by 8 publications

References 36 publications

Ultrasonic-Assisted and Microwave-Assisted Extraction of Phenolics and Terpenoids from Abelmoschus sagittifolius (Kurz) Merr Roots Using Natural Deep Eutectic Solvents

Ultrasonic-Assisted and Microwave-Assisted Extraction of Phenolics and Terpenoids from Abelmoschus sagittifolius (Kurz) Merr Roots Using Natural Deep Eutectic Solvents

Reclaiming Agriceuticals from Sweetpotato (Ipomoea batatas [L.] Lam.) By-Products

Ultrasound-assisted extraction and encapsulation of betalain from prickly pear: Process optimization, in-vitro digestive stability, and development of functional gummies

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