Unveiling the multifaceted world of anthocyanins: Biosynthesis pathway, natural sources, extraction methods, copigmentation, encapsulation techniques, and future food applications

Yücetepe, Melike; Tuğba Özaslan, Zeynep; Karakuş, Mehmet Şükrü; Akalan, Merve; Karaaslan, Asliye; Karaaslan, Mehmet; Başyiğit, Bülent

doi:10.1016/j.foodres.2024.114437

Cited by 3 publications

(1 citation statement)

References 180 publications

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“…It has a dark purple color and unique flavor, and is often used as colorants in food, textiles, and health care products. Researchers have characterized anthocyanins as natural active substances with biological and pharmacological functions such as antioxidant, antimicrobial, anticancer, and anti-aging properties [30] . It serves as an ideal raw material for the food and cosmetic sectors.…”

Section: Introductionmentioning

confidence: 99%

Comparison of different drying pretreatment combined with ultrasonic-assisted enzymolysis extraction of anthocyanins from Lycium ruthenicum Murr.

Liu,

Deng,

Yang

et al. 2024

Ultrasonics Sonochemistry

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Section: Introductionmentioning

confidence: 99%

Comparison of different drying pretreatment combined with ultrasonic-assisted enzymolysis extraction of anthocyanins from Lycium ruthenicum Murr.

Liu,

Deng,

Yang

et al. 2024

Ultrasonics Sonochemistry

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Ultrasound-assisted glycosylation of ovalbumin and dextran conjugate carrier for anthocyanins and their stability evaluation

Chen,

et al. 2024

Ultrasonics Sonochemistry

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Valorization of Hibiscus Flower (Hibiscus sabdariffa L.) Anthocyanins to Produce Sustainable Spray-Dried Ingredients

Vargas,

Osorio-Doblado

et al. 2024

Sustainability

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The recent increase in sustainability awareness has triggered the industry to establish novel, eco-friendly sources of plant-based ingredients. In the present study, hibiscus flowers (Hibiscus sabdariffa L.) were investigated as a sustainable source of anthocyanins for use in spray-dried ingredients with antioxidant capacity. To this end, the extraction and spray-drying microencapsulation of hibiscus flower anthocyanins were optimized and the final products were evaluated for their oxidative stability index. Initially, preliminary experiments were carried out to evaluate the effects of selected processing parameters on anthocyanin extraction. Next, the extraction was optimized through a 22 central composite design, considering ethanol concentration (44–56% v/v) and extraction time (1.6–6.4 h) as independent factors. The optimum extraction conditions (8 h, 41.6% v/v ethanol concentration) were used to produce anthocyanin-rich extracts, which were microencapsulated by spray drying using a 22 central composite design with the carrier addition rate (1–3% w/v) and inlet temperature (160–192 °C) as factors. Maximum values of solids recovery (60.8%) and anthocyanin retention (96.0%) were reached when 3.2% w/v of starch–alginate carrier blend and a 170.7 °C inlet temperature were used. Finally, when hibiscus microcapsules were added to soybean oil, higher oxidative stability was achieved compared to the control. Overall, we demonstrate an industrially friendly and scalable approach that takes advantage of abundant hibiscus flowers as a viable source of anthocyanins for multiple applications.

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Unveiling the multifaceted world of anthocyanins: Biosynthesis pathway, natural sources, extraction methods, copigmentation, encapsulation techniques, and future food applications

Cited by 3 publications

References 180 publications

Comparison of different drying pretreatment combined with ultrasonic-assisted enzymolysis extraction of anthocyanins from Lycium ruthenicum Murr.

Comparison of different drying pretreatment combined with ultrasonic-assisted enzymolysis extraction of anthocyanins from Lycium ruthenicum Murr.

Ultrasound-assisted glycosylation of ovalbumin and dextran conjugate carrier for anthocyanins and their stability evaluation

Valorization of Hibiscus Flower (Hibiscus sabdariffa L.) Anthocyanins to Produce Sustainable Spray-Dried Ingredients

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