Extraction Optimization of Crocin from Gardenia (Gardenia jasminoides Ellis)Fruits Using Response Surface Methodology and Quality Evaluation of Foam-Mat Dried Powder

Abstract

The crocin in gardenia, as a medical plant, has drawnthe attention of researchers and scientists due to its color and high antioxidant activity. To optimize the extraction parameters of crocin from gardenia fruits, response surface methodology (RSM) was employed.The effects of four independent variables, namely extraction temperature (45–55 °C), time (40–60 min), percentage of gardenia fruits(15–25%), and ethanol concentration (50–60%),on a crocin compound were investigated. The extract from the gardenia fruit was dried at different temperatures (55–70 °C) by the foam-mat drying method. The optimal extraction parameters were an extraction temperature of 55 °C, time of 57 min, percent of fruits in solvent at 24%, and an ethanol concentration of 56%. The results showed that the dried gardenia powder had maintained the crocin content well(6.64 mg/g), and the product with low water activity and moisture content of 0.33 and 5.72%, respectively, is suitable for storage. The foam-mat dried product also maintains the natural color and characteristics inherent in the raw materials, which could also be used as supplemental ingredients for other food industries.

Verbascum species as a new source of saffron apocarotenoids and molecular tools for the biotechnological production of crocins and picrocrocin

“…The profiles of crocins in Verbascum were very similar to those in saffron, although the total levels of crocins were lower (9.81 mg/g for V. giganteum and 14.38 mg/g DW for V. sinuatum) compared to those in saffron, which fluctuated between 169 and 317 mg/g DW, depending on the country of origin (Anastasaki et al, 2010). In any case, the obtained levels were in the range of those observed in gardenia, from 10.08 to 36.97 mg/g DW (Thuy et al, 2022). These results reveal that Verbascum flowers are a source of crocins with enormous potential in several industrial fields.…”

Effect of gum arabic concentrations on drying kinetics, anthocyanin degradation and product qualities of purple rice bran extract dried by foam-mat technique

“…Different concentrations of gum arabic (GA) were added (0-20%, 5% interval) during the foaming process. After mixing all the ingredients, the mixture was whipped by a mixer (Philips HR 3705-300 W, USA) at a high-speed level for 10 minutes (Thuy et al, 2022c).…”

“…This characteristic is closely associated with the stability of these powders in terms of their physicochemical and microbiological properties. Understanding the hygroscopic properties of food products is crucial in determining appropriate processing methods, including drying, packaging, and storage conditions (Franco et al, 2016;Thuy et al, 2022c). According to Schuck et al (2012), when the relative humidity reaches 75%, the powder's hygroscopicity classification falls within the range of 15.1-20.0 g/100g, which is deemed hygroscopic.…”

“…It also enables rapid drying in comparison to convective drying methods. Additionally, foam mat drying facilitates high retention of nutrients and exhibits a strong reconstitution capability (Güldane, 2023;Thuy et al, 2022c;Thuy et al, 2022d;Thuy et al, 2022e). Moreover, this drying technique proves to be costeffective (Tlatelpa-Becerro et al, 2022).…”

Process of foam-mat drying of purple rice bran extract and evaluation of product properties

“…According to previous research, the duration of heat exposure during the drying process should be minimized in order to mitigate the negative impact on the quality of the food product by reducing water loss (Kanha et al, 2022;Thuy et al, 2022e). The foam-mat process was recently succesfully applied for producing various dried powders from extract and juice fruits, such as butterfly pea flower , cornelian cherry pulp (Güldane, 2023), Gardenia extract (Thuy et al, 2022c), mullberry extract (Thuy et al, 2022d), magenta leaves extracts (Thuy et al, 2022e). The study by Güldane (2023) used egg protein and pectin for foaming conditions.…”