Non-thermal stabilization mechanisms of anthocyanins in model and food systems—An overview

Cavalcanti, R. M.; Santos, Diego T.; Meireles, M. Ângela A.

doi:10.1016/j.foodres.2010.12.007

Cited by 461 publications

(337 citation statements)

References 112 publications

(121 reference statements)

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“…The maximum point of each three-dimension plot subjected is the optimum point for the two factors presented in the chart. The effect between the exposition time (X 2 ) and ethanol concentration (X 3 ) are presented in Figure 1-A1, this can be observed the time and ethanol concentration is directly proportional to TPC yield, same behavior was observed in juçara pulp MAE (Cavalcanti et al, 2011), in coriander seed extracts (Zekovi et al, 2016), in Cammelia oleifera fruit (Zhang et al, 2011) and in Vitis coignetiae (Kim et al, 2012). Thus, the highest ethanol concentration increased extraction of compounds (Kim et al, 2012), this may be attributed the difference in dielectric properties of solvent towards microwave heating (Dahmoune et al, 2014).…”

Section: Interactions Of the Studied Factorssupporting

confidence: 57%

Natural Antioxidant Activity and Compounds Content from Wastes of Euterpe edulis Berries

Frasão¹,

Costa²,

Rodrigues³

et al. 2017

JAS

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The Euterpe edulis (Juçara) is native to Brazil, which berries and wastes present high antioxidant content. Therefore, in this study, microwave-assisted extraction (MAE) was investigated for antioxidant compounds extraction from E. edulis waste and maximized antioxidant activities using response surface methodology coupled with a central composite design. Three factors were observed: microwave power (400/500/600 W), exposition time (30/60/90 sec) and ethanol concentration solvent (40/60/80%). The extracts were characterized by determination of total phenolic (TPC), flavonoids (TFC), monomeric anthocyanins (TAC), tannins content (TTC), and in vitro antioxidant assay (AA%). The yield of TPC, TFC, TAC, and TTC varied at 595.43-2171.34 mg GAE·100 g DM , respectively. The optimal MAE parameters for TPC was microwave power 668.18 W, exposition time 110.45 s and aqueous ethanol concentration 93.64%, for TFC same parameters observed; though for TAC the different parameters were 532.28 W, and for TTC 9.55 s. However, for antioxidant activity, the parameters were 668.18 W, 110.45 s time and 64.41% of aqueous ethanol solvent. Therefore, this methodology was successfully applied for optimal extraction of total phenolics, flavonoids, monomeric anthocyanins and tannins from juçara waste and obtain optimal antioxidant activity.

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Section: Interactions Of the Studied Factorssupporting

confidence: 57%

Natural Antioxidant Activity and Compounds Content from Wastes of Euterpe edulis Berries

Frasão¹,

Costa²,

Rodrigues³

et al. 2017

JAS

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“…The natural pH of PSP extract was 5.5, while it had typical absorbance (λ max ) at 530 nm and exhibited purple color. At pH 2.0, the anthocyanin-based extract was red and the λ max was still observed at 530 nm (Figure 2), suggesting that the PAS anthocyanins predominantly existed in the form of flavylium cations (Cavalcanti et al, 2011). At pH 4 and pH 6, the spectra of PSP extract were nearly overlapped between 400 nm and 800 nm with λ max at 530 nm (Figure 2).…”

Section: Effect Of Ph On the Color Of Psp Extractmentioning

confidence: 97%

“…Light exposure was proved to be a significant factor determining the instability of anthocyanins (Cavalcanti et al, 2011), and it showed considerably negative effect on the color stability of PSP extract. As shown in Figure 4, PSP extract had stable color in dark, which the absorbance at 530 nm kept almost …”

Section: Effect Of Light On the Color Of Psp Extractmentioning

confidence: 99%

“…Therefore, extending the use of anthocyanin-rich extracts is significant in food industry because they can provide products with potential health benefits besides attractive colors. Nevertheless, many anthocyanins are susceptible to heat, light, pH, oxygen and some enzymes like polyphenol oxidase, which restricts their commercial application to food processing (Cavalcanti et al, 2011;Malien-Aubert et al, 2001). This susceptibility may vary with molecular structures, and some acylated anthocyanins were proved to be more stable than others (Montilla et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

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Composition and color stability of anthocyanin-based extract from purple sweet potato

et al. 2015

Food Sci. Technol

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Purple sweet potato (PSP) can provide products with attractive color besides nutritious benefits in food processing. So, the compositions and color stability of an aqueous anthocyanin-based PSP extract were investigated in order to promote its wide use in food industry. PSP anthocyanins were extracted with water, and nine individual anthocyanins (48.72 ug mL -1 in total, 24.36 mg/100 g fresh PSP in yield) were found by HPLC analysis. The PSP extract also contained 17.11 mg mL of Mg. Changes in color and stability of the PSP extract, as affected by pH, heat, light and extraction process, were further evaluated. Results indicated that PSP anthocyanins had good stability at pH 2.0-6.0, while the color of PSP extract kept stable during 30 days of storage at 20 °C in dark. Both UV and fluorescent exposure weakened the color stability of PSP extract and UV showed a more drastic effect in comparison. A steaming pretreatment of fresh PSP is beneficial to the color stability.

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“…In this context, phenolic compounds, specifically anthocyanins, have attracted attention due to their antioxidant properties and their great potential as natural food colorants (MELO et al, 2009;VIEIRA et al, 2013). The anthocyanins, which belong to the flavonoid group, represent an attractive source of pigments that are responsible for the cyanic colours, ranging from salmon pink to red and from violet to dark blue, that are observed in most of the flowers, fruits and leaves of the angiosperms commonly found in nature (CAVALCANTI et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Influence of process conditions on the physicochemical properties of jussara pulp (Euterpe edulis) powder produced by spray drying

Santana

Paixão

Oliveira

et al. 2017

Braz. J. Food Technol.

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Influence of process conditions on the physicochemical properties of jussara pulp (Euterpe edulis) powder produced by spray drying Influência das condições de processo nas propriedades físico-químicas de pó de polpa de juçara (Euterpe edulis) produzido por atomização AbstractThe objective of this work was to optimize the spray drying of jussara pulp using mixtures of modified starch (MS) with whey protein concentrate (WPC) or soy protein isolate (SPI) as the carrier agents. Two central composite rotatable designs were used to evaluate the effect of the independent variables of inlet air temperature (140 °C to 200 °C), carrier agent concentration -CAC (0.5 to 2 g carrier agent/g jussara pulp solids) and the proportions of MS:WPC or MS:SPI (5 to 30 g WPC or SPI/100 g carrier agent) on the following responses for powders formulated with MS:WPC and MS:SPI, respectively: moisture content (0.3% to 1.4% and 0.6% to 1.2%), solubility (78.0% to 92.9% and 78.9% to 83.8%), retention of total anthocyanins (49.2% to 82.9% and 34.1% to 96.9%), encapsulation efficiency (98.5% to 99.7% and 98.5% to 99.5%), hue angle (9.1 to 44.0 and 3.7 to 42.6), chroma (10.0 to 15.3 and 9.2 to 14.3) and process yield (33.2% to 55.5% and 49.9% to 78.5%). The inlet air temperature 170 °C, CAC of 1.25 and 2 g/g jussara pulp solids and proportion of MS:WPC or MS:SPI of 17.5 and 30 g/100 g were recommended as the selected conditions. Keywords ResumoO objetivo deste trabalho foi otimizar a secagem por atomização da polpa de juçara, utilizando-se misturas de amido modificado (AM), concentrado proteico de soro de leite (CPL) ou isolado proteico de soja (IPS), como agentes carreadores. Dois delineamentos compostos centrais rotacionais foram realizados para avaliar o efeito das variáveis independentes: temperatura do ar de entrada (140 °C a 200 °C), concentração de agente carreador -CAC (0,5 a 2 g de carreador/g de sólidos de polpa juçara) e proporções de AM:CPL ou AM:IPS (5 a 30 g de CPL ou IPS/100 g carreador) sobre as seguintes respostas para pós formulados com AM:CPL e AM:IPS, respectivamente: teor de umidade (0,3% a 1,4% e 0,6% a 1,2%), solubilidade (78,0% a 92,9% e 78,9% a 83,8%), retenção de antocianinas totais (49,2% a 82,9% e 34,1% a 96,9%), eficiência de encapsulação (98,5% a 99,7% e 98,5 a 99,5%), ângulo de tonalidade (9,1 a 44,0 e 3,7 a 42,6), croma (10,0 a 15,3 e 9,2 a 14,3) e rendimento do processo (33,2% a 55,5% e 49,9% a 78,5%). A temperatura do ar de entrada de 170 °C, CAC de 1,25 e 2, e a proporção de AM:CPL ou AM:IPS de 17,5 e 30 foram recomendadas como condições selecionadas. Portugueses, 1966, Bacanga, CEP: 65080-805, São Luís/MA -Brazil, e-mail: audirene.amorim@gmail.com; audirene.santana@ufma.br Cite as: Influence of process conditions on the physicochemical properties of jussara pulp (Euterpe edulis) powder produced by spray drying. Braz. Palavras-chave:

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Non-thermal stabilization mechanisms of anthocyanins in model and food systems—An overview

Cited by 461 publications

References 112 publications

Natural Antioxidant Activity and Compounds Content from Wastes of Euterpe edulis Berries

Natural Antioxidant Activity and Compounds Content from Wastes of Euterpe edulis Berries

Composition and color stability of anthocyanin-based extract from purple sweet potato

Influence of process conditions on the physicochemical properties of jussara pulp (Euterpe edulis) powder produced by spray drying

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