Solvent and supercritical carbon dioxide extraction of color from eggplants: Characterization and food applications

Chatterjee, Debasmita; Jadhav, Nikhil T.; Bhattacharjee, Paramita

doi:10.1016/j.lwt.2012.09.012

Cited by 27 publications

(9 citation statements)

References 18 publications

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“…The natural logarithm of the ratio TA 0 / TA t was plotted against storage time. The slope of the line through the origin obtained by connecting the data points was equated with k , from which ( T 1/2 = (ln 2)/ k ) was calculated [ 34 , 35 ].…”

Section: Methodsmentioning

confidence: 99%

Spray Dried Extract ofPhormidium valderianumas a Promising Source of Natural Antioxidant

Chatterjee

Bhattacharjee

Satpati

et al. 2014

International Journal of Food Science

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Microencapsulation of antioxidant-rich fraction obtained by supercritical carbon dioxide extraction (at 50°C, 500 bar with extraction time of 90 min, and flow rate of CO2 at 2 L/min) of lyophilized biomass of Phormidium valderianum was carried out in a spray dryer using maltodextrin and gum arabic. Microencapsulation conditions that provided the best combination of phytochemical properties such as antioxidant activity, phenolic content, and reducing power with reasonable powder yield were an inlet temperature of 130°C and wall material composition as maltodextrin: gum arabic = 70 : 30. Toxicological study reported that the Anatoxin-a content of this encapsulated powder was below the limit of detection of HPLC. Storage study established that encapsulation of this antioxidant-rich algal extract resulted in eight times enhancement of half-life (T 1/2) values. The release profile of microencapsulated antioxidant-rich fraction from the encapsulated powder was found to follow first order anomalous transport kinetics. Therefore, this microencapsulated algal extract with minimum toxicity is a source of natural antioxidant and could have promising use as novel dietary supplement.

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Section: Methodsmentioning

confidence: 99%

Spray Dried Extract ofPhormidium valderianumas a Promising Source of Natural Antioxidant

Chatterjee

Bhattacharjee

Satpati

et al. 2014

International Journal of Food Science

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“…Anthocyanins are responsible for the pink, bright red, purple and blue color of many fruits and some vegetables, therefore they are used in food industry as natural colorants. Anthocyanin pigments are extracted from a wide variety of fruits (Vatai et al 2008;Liazid et al 2011;Grigoras et al 2012;Galván D'Alessandro et al 2014;Paes et al 2014), vegetables (Patil et al 2009;Chandrasekhar et al 2012;Chatterjee et al 2013;Chen et al 2015), leaves and flower petals. Industrial scale extraction is conducted in most cases on agro-industrial waste from vegetable product processing such as grape and eggplant peel, and more recently sweet potato skin (Diaza et al 2014).…”

Section: Introductionmentioning

confidence: 99%

Total Monomeric Anthocyanin, Total Phenolic Content and Antioxidant Activity of Extracts from Eggplant (Solanum Melongena L.) Peel Using Ultrasonic Treatments

Dranca

Oroian

2015

J Food Process Engineering

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Eggplant peel is a less studied source in terms of bioactive compound extraction from industrial residues, although its high content of anthocyanin and phenolic compounds is known. The method described here uses three different solvents, namely ethanol, methanol and 2-propanol, for phenol, anthocyanin and antioxidant activity extraction. The extraction yields of total monomeric anthocyanin (TMA), total phenolic compound (TPC) and antioxidant activity (AA) from eggplant peel were optimized by varying the frequency, temperature and time of ultrasonic treatment. The influence of interactions between process parameters on extraction efficiency was also studied. The highest concentrations achieved were 7.842 g/100g in the case of TPC (2-propanol, 45 kHz, 60°C for 40 min), 2,275 mg/kg in the case of TMA (methanol, 45 kHz, 50°C for 50 min) and 10.18 μM Trolox/kg in the case of AA (methanol, 0 kHz, 60°C for 20 min). The suitable parameters to achieve the highest concentration of antioxidants were determined for each solvent as follows: ethanol -28.8 kHz, 67.1°C and 49.5 min; methanol -45 kHz, 50°C and 53.75 min; and 2-propanol -30.6 kHz, 70°C and 60 min. PRACTICAL APPLICATIONSThis study presents a significant improvement in eggplant peel extraction using ultrasonic-assisted extraction of bioactive compounds. During ultrasonication, the extraction of bioactive compounds in eggplant peel increases because the solvent has been energized. The ultrasound-assisted extraction of bioactive compounds is a fast, economical and green alternative to the current techniques used in the extraction industry.

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“…Storage stabilities of LFS and its corresponding native extract (CE best ) (used to design LFS) were determined by T 1/2 analyses (w.r.t. lutein content) at 30°C (storage temperature of LFS) in accordance with the method described by Chatterjee, Jadhav, and Bhattacharjee (). T 1/2 analysis of CE best was also carried out at 4°C (storage temperature of CE best ) according to the method reported by Chatterjee and Bhattacharjee ().…”

Section: Methodsmentioning

confidence: 99%

Section: Storage Stability Of Lfsmentioning

confidence: 99%

Lutein‐fortified potato soup and freeze‐dried lutein powder designed with supercritical carbon dioxide extract of yellow corn kernels are promising nutraceutical foods

Pal

Bhattacharjee

2019

J Food Process Preserv

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Yellow corn (Zea mays) kernels (fresh and preserved [120‐day stored]) were subjected to extraction of lutein employing supercritical carbon dioxide at 500 bar, 70°C for 90 min. The extract of preserved kernels possessed appreciably higher (21.42%) lutein content vis‐à‐vis that obtained from fresh samples. Either extract had desirable ratio of 3–3.47:1 of ω‐6/ω‐3 fatty acids. These extracts were then employed in designing new nutraceutical foods viz. a lutein‐rich food supplement (LFS) and a lutein‐fortified ready‐to‐eat potato soup with minimum loss of lutein during processing. Lutein contents of the LFS and the soup were 3.14 ± 0.16 mg/100 g (dry weight basis [d.b.]) and 1.09 ± 0.06 mg/100 g (d.b.), respectively, corresponding to 5.16% and 10.94% losses of lutein, respectively. These new designer lutein‐rich nutraceutical food products could be promising contributors of dietary lutein. Practical applications New nutraceuticals such as lutein‐fortified ready‐to‐eat potato soup and a freeze‐dried lutein‐rich food supplement have been developed using lutein‐rich SC‐CO2 extracts of yellow corn grits. It is opined that these value‐added designer products containing adequate amounts of lutein would act as safe alternatives of existing therapeutic drugs such as lutein capsule and are expected to enhance the daily dietary intake of lutein.

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Solvent and supercritical carbon dioxide extraction of color from eggplants: Characterization and food applications

Cited by 27 publications

References 18 publications

Spray Dried Extract ofPhormidium valderianumas a Promising Source of Natural Antioxidant

Spray Dried Extract ofPhormidium valderianumas a Promising Source of Natural Antioxidant

Total Monomeric Anthocyanin, Total Phenolic Content and Antioxidant Activity of Extracts from Eggplant (Solanum Melongena L.) Peel Using Ultrasonic Treatments

Lutein‐fortified potato soup and freeze‐dried lutein powder designed with supercritical carbon dioxide extract of yellow corn kernels are promising nutraceutical foods

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