Optimization of Different Variable for Eco-friendly Extraction of Betalains and Phytochemicals from Beetroot Pomace

Kushwaha, Rinku; Kumar, Vikas; Vyas, Gitanjali; Kaur, Jaspreet

doi:10.1007/s12649-017-9953-6

Cited by 64 publications

(48 citation statements)

References 28 publications

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“…The peak at 827 cm −1 denoting the presence of NH 2 wagging and twisting indicating the presence of amines, whereas, the peaks between 1415 and 1645 cm −1 indicating the presence of nitrogen‐containing functional groups, 1384 cm −1 ' indicate the asymmetric and symmetric stretching of the CO functional group, the symmetric and asymmetric COC stretching frequency appears at 1085 cm −1 'de. Results were in line with the findings of literature …”

Section: Resultssupporting

confidence: 92%

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Natural ink production and printability studies for smart food packaging

Ozcan

Kandırmaz

2020

Color Research & Application

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Versatile smart packages provide information on the freshness of the content and help protect the content from microorganisms. In this sense, in this study both natural antimicrobial properties and pH sensitive natural dyes were obtained from red beet. Inks were prepared and printed using this dye and their suitability for smart packaging was investigated. For this purpose, red beet was cut into small sizes and mixed separately in ethanol and water (1:2) at 200 rpm. The betaine dye was taken up in solvent. These solvents were removed with evaporator and precipitated with centrifugation and dried in a vacuum oven. The chemical structure of the obtained dye was illuminated by Attenuated Total Reflection‐Fourier Transform Infrared Spectroscopy (ATR‐FTIR). The color character was determined by UV spectroscopy. Pink colored natural ink was produced by using ink varnish with carboxymethyl cellulose polymer and solid dye. Screen printing was made with this ink and the color, gloss, and lightfastness characters of prints were examined. Antimicrobial effects of the obtained prints were measured against Staphylococcus aureus and Escherichia coli. Mordanting studies were performed with (KAl[SO4]2.12H2O) and change in color character was measured. The prints produced using the red beet extract have a yellow‐orange color in the basic state; in acid cases it was determined to have a pink‐purple color. In addition, it has been found that the ink prints obtained from red beet have antimicrobial properties against bacteria. Results prove that produced samples have good antimicrobial, pH indicator, and printability properties. This colorant can be used in smart food packaging.

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Section: Resultssupporting

confidence: 92%

“…Results were in line with the findings of literature. 37,38 The color absorption character of the obtained dye was carried out by Shimadzu UV2450 UV-Vis spectrophotometer. When the Figure 3 is examined, it is seen that the natural betalain dye obtained from red beet gives a shoulder-splayed peak at 538 nm.…”

Section: Resultsmentioning

confidence: 99%

Natural ink production and printability studies for smart food packaging

Ozcan

Kandırmaz

2020

Color Research & Application

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“…Kushwaha, Kumar, Vyas, and Kaur () reported that a solid–liquid ratio of 1:15, 50.04 °C, 10 min extraction, and pH 2.5 yielded maximum extraction efficiency of betalain from beet pulp. These authors obtained a higher yield of betacyanins compared to betaxanthins, as observed in the present work.…”

Section: Resultsmentioning

confidence: 99%

Ultrasonic‐assisted extraction of betalains from red beet (Beta vulgaris L.)

Silva

Barros

2018

J Food Process Engineering

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In this work, ultrasonic‐assisted extraction was evaluated for obtaining red beet extracts rich in betalains. Experiments evaluated the effects of operating variables (temperature, time, and ratio of ethanol to water) using a Box–Behnken experimental design, allowing the determination of conditions that maximize the removal of betacyanins and betaxanthins. The results indicate that the extracts obtained had higher betacyanins’ levels (0.11–4.24 mg/g) than betaxanthins (0.02–2.89 mg/g) for all experimental conditions evaluated. The concentration of ethanol in the extraction solvent had the greatest influence on extraction efficiency, and higher ethanol availability did not favor target compounds removal. Use of higher temperatures impaired betaxanthin extraction but did not affect the removal of betacyanins. The optimum conditions were then evaluated for betalain content, total phenolic compounds, and antioxidant activity, and results were compared with conventional extraction methods. The optimum conditions for the extraction of betacyanins and betaxanthins were determined to be at temperatures 52 and 37 °C, with an extraction time of 90 min, using 25% of ethanol in water as the solvent. Under these conditions, betacyanin (4.2 mg/g) and betaxanthin (2.80 mg/g) concentrations were higher than found in conventional extractions, as were phenolic compound concentrations and antioxidant activity. Practical applications An ultrasonic‐assisted extraction method for obtaining red beet extracts rich in betalains is demonstrated to be more efficient than the extraction of these compounds by conventional methods. Extracts obtained by this technique had higher betalains and total phenolic contents and greater antioxidant activity.

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“…For the extraction of these phytochemicals from different sources, a wide range of physical, chemical and biological techniques have been explored by various researchers depending upon the nature of raw material. Conventional extraction techniques include ecofriendly extraction, hydro-distillation, solvent maceration, soxhlet extraction (Azmir et al 2013;Jansirani et al 2014;Kushwaha et al 2017), whereas non-conventional extraction techniques include microwave-assisted extraction, supercritical fluid extraction, pressurized liquid extraction, microbial maceration, enzymatic maceration, pulsed-electric field extraction, ultrasound-assisted extraction (Corrales et al 2008;Azmir et al 2013;Lenucci et al 2015).…”

Section: Extraction Of Phytochemicals/bioactive Compoundsmentioning

confidence: 99%

“…Whereas, numerous advantages are being possessed by the non-conventional methods including short time consumption, less hazardous, safe to use, energy efficient, lesser use of non-renewable resources, reduced derivatives production, prevention of the degradation of final product (Azmir et al 2013). The extraction efficiency of these methods (conventional and non-conventional) may vary according to their capability and no doubt the substrate, especially for the waste management (Kushwaha et al 2017). Cost of operation is one of the crucial factors influencing the extraction method selection.…”

Section: Extraction Of Phytochemicals/bioactive Compoundsmentioning

confidence: 99%

Microbial maceration: a sustainable approach for phytochemical extraction

et al. 2018

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A rapid change in the lifestyle has witnessed poor health with the increased incidences of numerous diseases in the recent years, and ultimately increasing the demand of nutritious foods containing phytochemicals. A wide range of phytochemicals (secondary metabolites) is being synthesized in plants, which influence the human health upon consumption as dietary component. Recently, a number of the technologies (conventional and non-conventional methods) have been standardized by the different researchers for the extraction of these phytochemicals depending upon the raw material. However, selection of extraction method for commercial use depends upon various factors such as extraction efficiency, time required, and cost of operation. Considering these factors, microbial maceration is one of the viable approaches which is easy to handle, cost-effective, energy efficient, less hazardous and having high extraction rate. Recently, researchers have utilized this technique for the maceration of different plant-based substrates (such as legumes, cereals, pulses, fruits and vegetables) and their respective wastes for the efficient extraction of numerous phytochemicals with increased efficiency. However, scale up studies and analysis of toxic compounds produced by microbes are still a lacking field and need to be explored further by the researchers and industrialists to bring it into reality. Therefore, the present review aims to document the recent findings related to microbial maceration in a crisp way to provide the complete information to the readers.

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Optimization of Different Variable for Eco-friendly Extraction of Betalains and Phytochemicals from Beetroot Pomace

Cited by 64 publications

References 28 publications

Natural ink production and printability studies for smart food packaging

Natural ink production and printability studies for smart food packaging

Ultrasonic‐assisted extraction of betalains from red beet (Beta vulgaris L.)

Microbial maceration: a sustainable approach for phytochemical extraction

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