Anthocyanin-rich extract of jabuticaba epicarp as a natural colorant: Optimization of heat- and ultrasound-assisted extractions and application in a bakery product. (30th June 2020)

• Record Type: Journal Article
• Authors: Albuquerque, Bianca R.; Pinela, José; Barros, Lillian; Oliveira, M. Beatriz P.P.; Ferreira, Isabel C.F.R.
• Is Part Of: Food chemistry. Volume 316(2020)
• Publication Date: 2020-06-30
• Subjects: Jabuticaba epicarp -- Anthocyanins -- Natural colorants -- Extraction optimization -- Colour stability; C3G cyanidin-3-O-glucoside -- CCD central composite design -- D3G delphinidin-3-O-glucoside -- P power -- S solvent proportion -- T temperature -- t time -- TAC total anthocyanin content -- RSM response surface methodology; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.126364
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Two extraction methods were optimized to recover anthocyanins from jabuticaba epicarp. Heat-assisted extraction was more effective than ultrasound-assisted extraction. The optimal extraction conditions were: 21.8 min, 47.1 °C, and 9.1% ethanol ( v/v ) The anthocyanin-rich jabuticaba epicarp extract was validated as a natural colorant. The natural extract provided a higher colour stability than a commercial colorant. Abstract: Heat- and ultrasound-assisted extractions of anthocyanins from jabuticaba epicarp were optimized and the colouring potential of the developed extract was tested on macarons. The independent variables time ( t ), solvent concentration ( S ), and temperature ( T ) or power ( P ) were combined in a five-level central composite design coupled with response surface methodology. The delphinidin-3- O -glucoside and cyanidin-3- O -glucoside levels monitored by HPLC-DAD-ESI/MS were used as response criteria. The developed models were successfully fitted to the experimental data and used to determine optimal extraction conditions. HAE was the most efficient method yielding 81 ± 2 mg/g extract under optimal conditions ( t = 21.8 min, T = 47.1 °C and S = 9.1% ethanol, v/v ). Macarons were then produced using the optimized anthocyanin-rich colouring extract and their colour parameters and nutritional profile were monitored during shelf-life. The obtained results provided useful information for the development of anthocyanin-rich extracts from a bio-waste with potential use as natural food colorants.