Recovery of Anthocyanins from Passion Fruit Epicarp for Food Colorants: Extraction Process Optimization and Evaluation of Bioactive Properties

Abstract

The potential of passion fruit (Passiflora edulis Sims) epicarp to produce anthocyanin-based colorants with bioactive properties was evaluated. First, a five-level three-factor factorial design coupled with response surface methodology was implemented to optimize the extraction of anthocyanins from dark purple epicarps. The extraction yield and cyanidin-3-O-glucoside content were used as response criteria. The constructed models were fitted to the experimental data and used to calculate the optimal processing conditions (t = 38 min, T = 20 °C, S = 0% ethanol/water (v/v) acidified with citric acid to pH 3, and RS/L = 50 g/L) that lead to maximum responses (3.4 mg/g dried epicarp and 9 mg/g extract). Then, the antioxidant, antimicrobial, and cytotoxic activities of anthocyanin extracts obtained using the optimized method and a conventional extraction method were evaluated in vitro. The extract obtained by the optimized method revealed a higher bioactivity, in agreement with the higher cyanidin-3-O-glucoside content. This study highlighted the coloring and bioactive potential of a bio-based ingredient recycled from a bio-waste, which promotes a sustainable bioeconomy in the agri-food sector.

Extraction of Anthocyanins from Red Raspberry for Natural Food Colorants Development: Processes Optimization and In Vitro Bioactivity

“…As already mentioned, the extraction conditions are influenced by the nature of the raw material from which the anthocyanins are to be extracted, which justifies the different processing conditions that have been described in the literature. The optimized HAE conditions reported by Ghada et al [21] for the extraction of C3G from passion fruit epicarp (78 min stirring at 20 • C using 29% ethanol, v/v) are close to those obtained in the present study and yielded 12 ± 2 mg/g extract. Backes et al [14] described a temperature (~28 • C) similar to that required to process the red raspberry, a shorter extraction time of just 14 min, and pure ethanol as the best conditions to recover cyanidin-3-rutinoside from fig peel, with a yield of 6.0 ± 0.6 mg/g extract, a value lower than that obtained with red raspberry.…”

“…The coded and natural values of the independent variables X 1 (time: t, min), X 2 (temperature: T, • C, or ultrasonic power: P, W) and X 3 (solvent ratio: S, % ethanol/water, v/v) are shown in Table 1. These variables and the respective range of values were selected based on previous optimization studies [7,15,20,21]. The Design-Expert software, Version 11 (Stat-Ease, Inc., Minneapolis, MN, USA) was used to generate the 20 experimental points of the RCCD design by entering the factor ranges in terms of alphas (α = 1.68).…”

“…Regardless of the increasing number of studies on anthocyanins recovery from plant matrices, such as red raspberry [18,19], strawberry-tree (Arbutus unedo L.) fruit [20], passion fruit (Passiflora edulis Sims) epicarp [21], jabuticaba (Myrciaria jaboticaba (Vell.) Berg.)…”

Evaluación de la influencia del grado de madurez de la gulupa (Passiflora edulis Sims) sobre la aceptación sensorial en productos alimenticios

“…Produce frutos de forma redondeada, con un diámetro aproximado entre 4 y 6 cm, de color verde a morado, dependiendo del grado de maduración (Ocampo & Morales, 2012;Flórez et al, 2012). Se caracteriza por tener una pulpa jugosa de color amarillo a naranja, sabor dulce y ligeramente ácido; y su aroma es agradable y de gran aceptación en el mercado dadas sus características organolépticas y nutricionales (Ghada et al, 2020;Hu et al, 2020;Angulo, 2009;Naranjo, 2016). Esta fruta es rica en vitaminas A, C y B12; es fuente de calcio, fibra, fósforo, hierro, potasio y magnesio, además, contiene proteínas y carbohidratos (Li et al, 2020;Ramos et al, 2018;Correa et al, 2016; Cámara de Comercio de Bogotá, 2015; Ministerio de Agricultura, 2012; Ocampo & Morales, 2012).…”

“…En la parte alimentaria, se han reportado usos comestibles en la elaboración de pulpa, jugos, salsas, postres, mermeladas y dulces, helados, bebidas lácteas y, en ocasiones, la han empleado para la nutrición animal (Ocampo et al, 2020;Carvajal et al, 2014;Guzmán, 2019). En los estudios más recientes se ha evaluado el potencial del epicarpio para producir colorantes y extractos a base de antocianinas con propiedades bioactivas, se ha extraído la pectina grado alimenticio y se ha utilizado la cáscara de gulupa para reemplazar la harina de trigo en carnes de hamburguesa (Ghada et al, 2020;Herrera et al, 2020;Higuera, 2017;López et al, 2016); también se ha demostrado el potencial de la pulpa para elaborar productos nutracéuticos por su elevado contenido de minerales y vitamina C (Granados et al, 2017). Adicionalmente, se ha sugerido que las semillas de la fruta de la pasión (maracuyá y gulupa) son ricas en ácidos grasos insaturados como el ácido oleico y linoleico, por lo que estas frutas podrían ser fuente de aceites comestibles grado premium (Ocampo et al, 2020;Liu et al, 2008).…”