Thermostability of the visual color and anthocyanins from Rio-Grande-Cherry (Eugenia involucrata DC)

Oliveira, Lauren Menegon de; Antelo, Francine

doi:10.1590/1981-6723.14019

Cited by 7 publications

(14 citation statements)

References 29 publications

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“…Alteration of the disturbance of molecules in a system is determined by the parameter ∆ S . The negative values obtained for ∆ S in this study show that the transition state of the molecules has less structural freedom in relation to the reactants, providing lower reactivity (Marangoni Júnior et al, 2020; Oliveira & Antelo, 2020). Furthermore, an increase in storage temperature can increase the absolute values of ∆ S , modifying the thermodynamic equilibrium of the samples in relation to the initial system, promoting higher anthocyanin degradation rates (Qiu et al, 2018).…”

Section: Resultsmentioning

confidence: 67%

“…The main constituents of flavonoids are flavonols and anthocyanidins, responsible for quercetin and anthocyanins, respectively, both present in purple onion peel (Bordin Viera et al, 2021; Ren et al, 2020). Several polyphenol extraction techniques are reported, such as maceration (Oliveira & Antelo, 2020; Santos et al, 2021; Viera et al, 2017), enzymatic‐assisted extraction (Araújo et al, 2021), reflux (Saptarini & Herawati, 2018), and ultrasound‐assisted extraction (Liao, Peng, et al, 2022; Liao, Xue, et al, 2022), the conventional method is the most used due to the low operational cost.…”

Section: Introductionmentioning

confidence: 99%

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Recovery of phenolic compounds from purple onion peel using bio‐based solvents: Thermal degradation kinetics and color stability of anthocyanins

Santos

Martins

2022

Food Processing Preservation

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The aim of this study was to evaluate the influence of bio‐based solvent (ethanol, water, and acetic acid) on the extraction of phenolic (TPC), anthocyanins (TAC), and flavonoids (TFC) from purple onion peel and also analyze the effects of storage temperature on the kinetics of anthocyanin degradation and color stability of the phenolic‐rich extract obtained. The purple onion extract obtained with 60% ethanol (E60E) showed, respectively, TPC, TAC, and TFC about 3.4, 2.5, and 4.45 times higher than the other solvents used. E60E showed higher antioxidant and antibacterial potential compared to other solvents. E60E was stored at 4, 25, and 38°C, a half‐life of 285, 48.81, and 21.80 days was obtained, respectively. The degradation of anthocyanins in E60E occurred by an endothermic and non‐spontaneous reaction with activation energy of 54.65 kJ mol−1, being strongly related to the thermal sensitivity of the phenolic compound. Novelty impact statement Purple onion peel is a food waste rich in bioactive compounds, being a low‐cost alternative for obtaining extracts with coloring and functional potential. The results of this study indicate that the purple onion peel is an excellent source for obtaining a phenolic‐rich extract with high antioxidant and antimicrobial activity. The anthocyanin, color, and stability index indicates that the extract can applied in several biosectors (e.g., pharmaceutical, cosmetic, and food industries).

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Section: Resultsmentioning

confidence: 67%

Section: Introductionmentioning

confidence: 99%

Recovery of phenolic compounds from purple onion peel using bio‐based solvents: Thermal degradation kinetics and color stability of anthocyanins

Santos

Martins

2022

Food Processing Preservation

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“…Stability of anthocyanins to temperature. Measurement of anthocyanin stability to temperature is a modification of [17]. Taken 3 ml of anthocyanin extract that has been diluted.…”

Section: Yieldmentioning

confidence: 99%

“…Measurement of anthocyanin stability to light sources is a modification [17]. It has taken 3 ml of anthocyanin extract that has been diluted.…”

Section: Stability Of Anthocyanins To Light Sourcesmentioning

confidence: 99%

The potential of anthocyanin from red banana peel as natural dye in smart packaging development

Rosalina

Warsiki

Fauzi

2022

IOP Conf. Ser.: Earth Environ. Sci.

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Innovative packaging by enhancing smart materials is now starting to be widely developed. The smart packaging concept developed is packaging that provides a particular function, and the primary function of packaging is protecting products from the environment. The indicator on food packaging is one of the results of the development of intelligent materials. One indicator that was developed is thermochromic ink. The most widely used thermochromic liquid today is made from leuco dye. The colour in thermochromic leuco colouring changes from one colour to another. Therefore, the use of natural dyes as a colourant in thermochromic leuco dye is being considered. Several studies have shown that Anthocyanin can have a thermochromic effect. One of the local resources developed as a source of anthocyanins from agricultural product waste is red banana peel. This study aims to determine the potential of anthocyanins from red banana peels based on the characteristics of changes in temperature and light and storage temperature stability as a source of natural dye for the development of thermochromic leuco dye. The results showed that the total anthocyanin content of red banana peels was 55.139 mg/L using water and 5.038 mg/L using ethanol as solvent. Temperature treatments at 35°C and 50°C have shown a higher absorbance decline rate than temperature 30 and 40°C. Storage of anthocyanins in UV lamps and sunlight showed colour changes compared to storage in 25-watt lamps. The results of this study indicated that anthocyanins from red banana peels had the potential to be used as a source of natural dye in the development of thermochromic leuco dye.

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“…The consumption of fruits that have bioactive compounds with antioxidant properties (Guiné et al, 2020;Moreira-Araújo et al, 2019;Guiné et al, 2018;Arend et al, 2017;Mazzoni et al, 2017;) as phenolic compounds, provide several biological functions: anti-inflammatory, antimicrobial, antifungal, antiviral and antioxidant (Selamoglu et al, 2020), promoting several health benefits (Salgado-Chávez et al, 2020;Nascimento et al, 2019;Neri-Numa et al, 2018;Habibi and Ramezanian, 2017;Seleem et al, 2017). Among them, the anthocyanins are natural pigments, water-soluble, responsible for pigmentation of many fruits and vegetables, with a color spectrum that can range from red to blue, or purple (Apáez Barrios et al, 2018;Hurtado & Charfuelan, 2019;Vetö et al, 2020), are widely studied and used as natural coloring agents in foods (Nascimento et al, 2019;Oliveira & Antelo, 2020;Sharma et al, 2016) and because its antioxidant capacity, they prevent the formation of free radicals (Jiao et al, 2018;Miguel & Álvarez-López, 2020;Moreira-Araújo et al, 2019;Verruck et al, 2018), responsible for aging and increased risk of developing chronic non-communicable diseases (Miguel & Álvarez-López, 2020;Moreira-Araújo et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Influence of drying on bioactive compounds and antioxidant activity of fruits of guabiju (Myrcianthes pungens)

Bombana

Oro

Rigo

et al. 2021

RSD

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The objective of this work was to evaluate the influence of temperature on the content of bioactive compounds of fruits of guabiju (Myrcianthes pungens (O. Berg) D. Legrand). The peel, pulp and seed of fresh guabiju were analyzed in relation to physical-chemical composition, metals, color, phenolic compounds, flavonoids, anthocyanins, vitamin C and antioxidant activity. On the dehydrated samples at temperature of 60 °C, where also determined the moisture and water activity. The fractions of the fruit showed high amounts of metals. After drying, moisture of 1.3, 1.0 and 0.9% were observed for peel, pulp and seed and water activity of 0.44 to 0.54. All the samples darkened, with less variation in the dehydrated peel (∆E 9.2). The samples showed high values of bioactive compounds, and in the fresh peel were observed higher levels of phenolic compounds (8459.8 mg EGA/100g dry extract), anthocyanins (152.0 mg/100 dry extract) and vitamin C (222.9 mg/100g) and on the dehydrated seed higher value of flavonoids (7480.7 mg EQ/100g dry extract). There was 86.3% degradation of anthocyanins in the dehydrated peel. The best values of antioxidant activities were obtained for the dehydrated peel (IC50 1.37 mg/mL), seed (IC50 1.49 mg/mL) and in the fresh peel (IC50 1.41 mg/mL).

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Thermostability of the visual color and anthocyanins from Rio-Grande-Cherry (Eugenia involucrata DC)

Cited by 7 publications

References 29 publications

Recovery of phenolic compounds from purple onion peel using bio‐based solvents: Thermal degradation kinetics and color stability of anthocyanins

Recovery of phenolic compounds from purple onion peel using bio‐based solvents: Thermal degradation kinetics and color stability of anthocyanins

The potential of anthocyanin from red banana peel as natural dye in smart packaging development

Influence of drying on bioactive compounds and antioxidant activity of fruits of guabiju (Myrcianthes pungens)

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