Anthocyanin-rich extract of jabuticaba epicarp as a natural colorant: Optimization of heat- and ultrasound-assisted extractions and application in a bakery product

• Type: Article in International Scientific Journal
• Date: 2020

Authors

Albuquerque, BR (Author) Other; Pinela, J (Author) Other; Barros, L (Author) Other; Beatriz B P P Oliveira (Author) FFUP; Ferreira, ICFR (Author) Other

Journal

Title: Food Chemistry

Vol. 316

ISSN: 0308-8146

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 0 Citations

Scopus - 23 Citations

Other information

Authenticus ID: P-00R-QET

DOI: 10.1016/j.foodchem.2020.126364

Abstract (EN): 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 degrees 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.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 10