Stability studies of enzyme aided anthocyanin extracts from Prunus nepalensis L. (March 2019)

• Record Type: Journal Article
• Authors: Swer, Tanya L.; Chauhan, Komal
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 102(2019)
• Page Start: 181
• Page End: 189
• Publication Date: 2019-03
• Subjects: Anthocyanins -- Enzyme assisted extraction -- Stability -- Colourant -- Antioxidant; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2018.12.016
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Prunus nepalensis L. (Sohiong) is an important indigenous fruit crop in Meghalaya (India). The purple coloured fruit has high anthocyanin content which can be tapped for its colouring attributes and therapeutic benefits. Physicochemical characteristics, thermal and storage stability analysis of freeze dried extracts obtained by enzyme assisted extraction (EAE) and conventional solvent extraction (CSE) from P. nepalensis L. were investigated. The physicochemical characteristics, viz. colour (L, a, b and ΔE) and hygroscopicity, showed a significant (p ≤ 0.05) difference between the two extracts. Stability studies (temperature, pH and light) demonstrated that the extract obtained by EAE was comparatively more stable (p ≤ 0.05) than the extract obtained by CSE. These results indicate that enzyme assisted extraction can be used as an alternative method for extracting anthocyanins for potential applications in food industry as biocolourant besides improving the therapeutic index of food. Highlights: Anthocyanins from Prunus nepalensis were extracted by EAE and CSE. EAE resulted in higher TAC and TPC as well as antioxidative power. Extract powders demonstrated different colour and hygroscopicity (p ≤ 0.05). Extract powders showed similar morphological structures and FTIR spectra. EAE powders resulted in better stability (storage, temperature, pH and light) (p≤0.05).