Extraction Of Anthocyanins Research Articles

A highly stable gellan gum/potato starch/anthocyanin smart film with ferulic acid co-pigmentation for monitoring fish freshness.

A novel high stability pH-sensitive smart film (GGPS-R-FA) was prepared by using gellan gum (GG) and potato starch (PS) as the film-forming material, red cabbage anthocyanins extract (RCAE) as the indicator, and ferulic acid (FA) as the co-pigmentation agent. The enhancement effect of co-pigmentation on the stability of RCAE, as well as the performance and application of smart film were investigated. The RCAE co-pigmented with FA showed higher absorbance and greater thermal stability, as evidenced by the retention of anthocyanin content and thermodynamic parameters. The retention rates of anthocyanin content was increased from 24.59% to 37.94%. Structural characterization showed that molecular interactions protected the structure of anthocyanins and contributed to form a more stable film network. The EAB of the films was improved to 25.13% and the opacity was increased to 5.02 A·mm-1. The co-pigmented films exhibited excellent color stability after co-pigmentation. The ∆E of GGPS-R-FA films was lower than 3 during 120days of storage at 4°C. The films exhibited a sensitive responsiveness to pH and ammonia. When the films were applied to monitor the fish's freshness, the color changes of GGPS-R-FA1 and GGPS-R-FA2 films represented a strong correlation with the spoilage indices of grass carp.

Phenolic complex of Bastardo Magarachsky grape cultivar and factors determining its formation

In the context of climate change, it is of utmost importance to study the transformation of carbohydrate-acid and phenolic complexes of grapes as they reach technical and phenolic ripeness, the discrepancy between which is increasing against the background of climate change. Studies in this direction are relevant, and in future they will open the way to predict the response of a grape plant to abiotic environmental factors, the formation of quality indicators of raw materials and finished products. The studies conducted allowed revealing the effect of various factors on the formation of phenolic complex of red grapes. It was shown that the total anthocyanin potential in the studied grape samples varied from 735 to 1976 mg/dm3 and was characterized as average → excellent. The dependence of the percentage of extracted anthocyanins on the mass concentration of sugars in grapes, expressed by a cuspidal function, was established. The maximum degree of anthocyanin extractability was observed at grape sugar content of 19–23 g/100 cm3, and amounted to 53–65%. The positive effect of the cold night index on the total anthocyanin potential of grapes was confirmed (r = –0.58). At the same time, a direct dependence (r = 0.75) was observed between the degree of anthocyanin extraction from grapes and the cold night index. The authors established a decrease in the content of phenolic substances in must after pressing whole berries as the value of the glucoacidimetric indicator increased (r = –0.70), as well as a decrease in the mass concentration of phenolic substances after 4 hours of infusion (r = –0.59). From 82.7 to 96.3% of all phenolic substances in grapes were represented by flavan3-ols and anthocyanins. The predominant anthocyanins in grapes were malvidin3-Oglucoside and malvidin3-Ocoumaroylglucoside. The mass concentration of malvidin3-Oglucoside ranged from 580 to 1224 mg/kg or 47.4–81.3% of all grape anthocyanins. The proportion of malvidin3-Ocoumaroylglucoside amounted to 9.3–23.8% of anthocyanin complex components.

ANTHOCYANIN ISOLATION METHOD OF RED DRAGON FRUIT (Hylocereus polyrhizus): A REVIEW

Background: The body needs antioxidants to reduce the number of free radicals in the body. The anthocyanin compounds in red dragon fruit can be a source of antioxidants to counteract free radicals. Many types of solvents can be used to extract anthocyanins, such as water, methanol, or ethanol. The extracts produced from this process usually contain solvents that can reduce the anthocyanin content in the extract. Objective: Researchers believe that a literature review is needed to find out the factors that affect the isolation of anthocyanin compounds from dragon fruit skin, such as extraction methods, types of solvents, temperatures, and pH. Methods: The methods used in this study were obtained from Google, Google Cendekia, and Pubmed using keywords such as anthocyanin isolation and red dragon fruit. The article used was selected in the range of 10 years, from 2014 to 2024. The inclusion criteria in the search for literature are the articles that explain the anthocyanin isolation method of red dragon fruit and articles are available in Indonesian or English, while the exclusion criteria in this study are articles that are an article review. Results: The methods of maceration, Ultrasonic Assisted Extraction, Microwave Assisted Extraction, and Microwave Assisted Hydro Distillation can be used to isolate anthocyanin compounds using solvents such as citric acid, ethanol, and acetic acid. Conclusion: The ultrasonic assistance method is known to be able to attract the most anthocyanin compounds from red dragon fruit compared to other methods, which is 29,640 mg/5 g. The solvent with the acid environment is more suitable for extracting anthocyanin compounds. Prolonged extraction time can cause a decrease in anthocyanin content, which is associated with anthocyanin degradation by citric acid. The optimal time is 45 minutes with the UAE method. Keywords: Anthocyanin; Isolation method; Red dragon fruit

From Waste to Value: Optimization of Ultrasound-Assisted Extraction of Anthocyanins and Flavonols from Pistacia lentiscus L. Oilcakes.

Pistacia lentiscus L., commonly known as the mastic tree or lentisk, is a woody Mediterranean plant revered for its ecological relevance as well as for its extensive ethnobotanical heritage. Historically, the fruits and the resin of P. lentiscus have been widely utilized in traditional medicine, underscoring its important role in local healing practices. Given these properties, this study explored an innovative approach to efficiently extract anthocyanins and flavonols from P. lentiscus oilcakes utilizing ultrasound-assisted extraction (UAE) as an alternative to conventional solvent extraction. Liquid chromatography-mass spectrometry (LC-MS) and high-performance liquid chromatography with diode-array detection (HPLC-DAD) were used to identify and quantify the anthocyanins and flavonols, revealing the successful extraction of eight distinct anthocyanins and twenty flavonols. A Fractional Factorial Design (FFD) followed by a Box-Behnken design (BBD) were applied to optimize the yield of anthocyanins and flavonols. The optimal extraction conditions found were to be an extraction time of 15 min with 70% ethanol as the solvent and a liquid-to-solid ratio of 0.012 L g-1, which resulted in a maximum extraction yield of 19.78 mg g-1 dry extract for the Total Flavonol Content and over 25.4 mg g-1 dry extract for the Total Flavonol and Anthocyanin Content. By elucidating the optimal conditions for extracting anthocyanins and flavonol glycosides, this study opens promising avenues for utilizing P. lentiscus oilcake by-products, supporting sustainable practices, and advancing the valorization of Mediterranean bio-resources for health-promoting applications.

Sustainable assessment of ultrasound-assisted extraction of anthocyanins with bio-based solvents for upgrading grape pomace Cabernet Sauvignon derived from a winemaking process.

This work assessed the efficiency and sustainability of ultrasound-assisted extraction (UAE) of anthocyanins from grape pomace using bio-based solvents: Ethanol, Isopropanol, Propylene-glycol, and Ethylene-glycol at different concentrations (50 and 100% v/v) and temperatures (25°C and 50°C). Higher ultrasonic intensities (UI) were obtained at 50°C and 50% v/v by decreasing solvents viscosities. Under these conditions, anthocyanin extractions were performed with different combinations of solvent to liquid ratio (SLR) at 1:10 and 1:50g/mL, and UI (3.9 and 13.9W/cm2). Samples were taken from 0 to 40min. Ultrasound induced a fast extraction of anthocyanins: a plateau was reached at 5min and the continuation of the sonication only provoked a marginal increase which is transferred in lower Productivity (Pr) rand higher energy consumptions. The COSMO-SAC model validated solute-solvent interactions, providing robust predictive insights where ethanol showed the highest anthocyanin extraction and productivities (1.094kg/hL). However, propylene-glycol showed the highest eco-scale scores (∼ 80) within the range defined as "Excellent" and antioxidant capacity (2758.34±6.26μmol TE/g DM) regardless of the UI, and with very low energy consumption when the extraction was performed at 3.9W/cm2 and SLR of 1:10g/mL. These results show that integration of UAE and bio-based solvents presented a sustainable and efficient method for valorizing wine making by-products, with significant improvements with respect to the conventional extraction, thus promoting eco-friendly practices for the food industry, and supporting the circular economy.

The Development of Intelligent Film From Crosslinked–Acylation Cassava Starch and Purple Sweet Potato Anthocyanin for Monitoring Indian Mackerel Fish Freshness

ABSTRACTEdible coatings and films have gained significant interest due to their ability to extend the shelf life of fresh products. This research aimed to develop a novel indicator film using crosslinked–stearic acid acylation‐modified cassava starch and anthocyanin extracts, both of which can be utilized to create solid matrices that are safe for consumption. The physical properties of the films improved with the use of modified starch, exhibiting a stronger tensile strength (from 0.96 to 1.02 MPa). Additionally, flexibility increased from 121% to 129%, and the water vapor transmission rate was significantly reduced from 5.86 to 1.79 g/m2/h. Anthocyanin extracts also contributed to improvements in flexibility and reductions in water vapor transmission rate. Differential scanning calorimetry analysis indicated an increase in the film's thermal stability, with a transition temperature shifting from 276°C to 299°C, attributing to changes in the starch characteristics following modification. Fourier transform infrared spectroscopy revealed alterations in the molecular interactions between the CH and CC groups. The application of these edible films for storing and monitoring Indian mackerel fish meat demonstrated consistent results, particularly in terms of color change due to an increase in pH levels (from 7 to 8.5 over 2 days). Furthermore, TVB‐N levels in fish meat covered with the edible film were successfully reduced from 71 to 46 mg/100 g over the same period. These findings indicate that the films can function as intelligent food packaging, possessing antioxidant properties beneficial for human health while being biodegradable, thus reducing their environmental impact.

Extraction of Anthocyanins and Other Phenolics from Dried Blackcurrant (Ribes nigrum L.) Pomace via Ultrasonication

Extraction of Anthocyanins and Other Phenolics from Dried Blackcurrant (Ribes nigrum L.) Pomace via Ultrasonication

Extraction of Anthocyanins with Deep Eutectic Solvents and Chemical Evaluation by High-Performance Liquid Chromatography.

Deep eutectic solvents (DES) and ionic liquids (ILs), specifically natural deep eutectic solvents (NADES), allow for the extraction of natural products using environmentally friendly solvents instead of organic solvents. Here we describe the extraction of anthocyanins from a medicinal plant using NADES prepared either by evaporating method or heating-and-stirring method with the help of ultrasound-assisted extraction (UAE). The NADES extract can be qualified by the high-performance liquid chromatography (HPLC) method, which can separate the component of NADES with target compounds from medicinal plant.

Ultrasound‐Assisted Thermal Maceration of Bordo Grape (Vitis labrusca L.): Insights of Anthocyanin Degradation Kinetics, Antioxidant Activity and Thermostability Parameters

ABSTRACTThis study assessed the degradation kinetics of monomeric anthocyanins in Bordo grape must after conventional thermal maceration (CV) and thermosonication (TS) at temperatures ranging from 20°C to 90°C. Quality analysis of the musts included measurements of soluble solids (SS), pH, titratable acidity (TA), and color (L*, a*, b*, , , and ). Kinetic parameters, including half‐life (t1/2), decimal reduction time (D), temperature coefficient (Q10), and decimal reduction temperature (z), along with thermodynamic parameters such as activation enthalpy (ΔH#), Gibbs free energy (ΔG#), and activation entropy (ΔS#), were determined. Antioxidant capacity was evaluated using ABTS, DPPH, and FRAP methods after maceration and heat treatment. TS did not significantly affect pH and TA but increased SS, resulting in a higher SS/TA ratio and greater total anthocyanin content. Color parameters indicated that TS produced a darker must. The degradation followed first‐order kinetics, with rate constants ranging from 8.18 × 10−6 to 1855.00 for TS and 8.89 × 10−6 to 2070 × 10−6 (min−1) for CV, showing significant differences. TS reduced activation energy and ΔH#, with positive ΔG# confirming the non‐spontaneous nature of degradation and lower ΔS# indicating greater molecular stability. Despite the significant differences in kinetic and thermodynamic parameters between the methods, the practical impact is minimal, suggesting that anthocyanins extracted by TS have similar thermal stability to those obtained by CV. Antioxidant tests revealed that TS initially increased antioxidant capacity due to extraction, although antioxidant activity decreased with higher temperatures. Despite this, TS must showed higher antioxidant capacity post‐thermal treatment compared to CV. These results suggest that TS is an effective method to increase the extraction of anthocyanins from Bordo grape, without negatively affecting their thermal degradation kinetics, thermodynamic, and stability parameters.

Extraction and Encapsulation of Purple Corn Cob Anthocyanins into Starch and Zein-based Delivery Systems

Extraction and Encapsulation of Purple Corn Cob Anthocyanins into Starch and Zein-based Delivery Systems

Ultrasound-assisted extraction of anthocyanins from butterfly pea flower (Clitoria ternatea L.): A sustainable approach

Ultrasound-assisted extraction of anthocyanins from butterfly pea flower (Clitoria ternatea L.): A sustainable approach

Green extraction of anthocyanin from red cabbage waste using acid whey as a promising bio-based solvent

Green extraction of anthocyanin from red cabbage waste using acid whey as a promising bio-based solvent

Post-transcriptional and post-translational regulation of anthocyanin biosynthesis in sweetpotato by Ib-miR2111 and IbKFB: Implications for health promotion.

Sweetpotato (Ipomoea batatas (L.) Lam.) is a genetically intricate hexaploid crop. The purple-fleshed variety, enriched with anthocyanin pigments, is an outstanding source for creating high-value functional products. Previous research on anthocyanin biosynthesis has primarily focused on the above-ground plant parts at the transcriptional level. However, the regulatory mechanisms underlying anthocyanin accumulation in underground tuberous roots of sweetpotato remain largely unexplored. This study aimed to elucidate the post-transcriptional and post-translational mechanisms of Ib-miR2111 and its target gene IbKFB in anthocyanin synthesis in sweetpotato. Genetic manipulation techniques were used to validate the function of Ib-miR2111 and IbKFB in anthocyanin biosynthesis in sweetpotato. To investigate how IbKFB works, a series of protein interaction assays, including yeast two-hybrid (Y2H), bimolecular fluorescence complementation (BiFC), GST pull-down, co-immunoprecipitation (Co-IP), and ubiquitination, were conducted. Additionally, the impact of anthocyanin extracts from the genetically modified sweetpotato lines on inflammatory cells morphology, cytokine expression, and cell proliferation were evaluated using in vitro assays. Purple-fleshed sweetpotato (PFSP) varieties exhibited elevated Ib-miR2111 expression compared to white-fleshed sweetpotato (WFSP) varieties, with an inverse expression pattern in IbKFB. Genetic manipulations, including overexpression, CRISPR/Cas9 knockouts, and targeted mutations, confirmed their critical roles in anthocyanin modulation. Furthermore, IbKFB's interactions and ubiquitination with phenylalanine ammonia-lyase 1 (IbPAL1) and glyceraldehyde-3-phosphate dehydrogenase 1 (IbGAPCp1) were elucidated, revealing intricate regulatory mechanisms. Enhanced anthocyanin content showed significant effects on inflammatory cell morphology, cytokine expression, and cell proliferation. This study provides new insights into the regulatory mechanisms of Ib-miR2111 and IbKFB in anthocyanin biosynthesis and suggests potential health benefits of anthocyanin-rich sweetpotatoes.

UJI STABILITAS WARNA ANTOSIANIN EKSTRAK BUNGA TELANG PADA BERBAGAI PH DAN UJI POTENSI ANTIBAKTERI

Anthocyanins are flavonoid compounds that can be found in red, orange, purple, and blue coloured plants. The colour stability of these compounds is generally affected by temperature, pH and solvents. Anthocyanins tend to be stable at acidic pH and unstable at alkaline pH. Telang flower is a plant that has anthocyanin content. This anthocyanin content provides many benefits both in the health and food fields. The purpose of this study was to determine the effect of variations in solvent pH on the extraction of telang flowers on yield, extract pH, colour stability and to test antibacterial activity in extractions using alkaline solvents. This research method is to extract anthocyanins in telang flowers, using variations in solvent pH, then calculate the yield, pH of the extract, colour stability formed. This study also tested the potential antibacterial activity of extracts extracted using solvents in an alkaline atmosphere. The results showed that increasing the pH of the solvent increased the percent yield, the pH of the extract was obtained in the pH range of 4-8, with the anthocyanin content decreasing. The extract obtained has a different colour spectrum at each pH condition and the extract conditioned at alkaline pH has inhibitory activity against Staphylococcus aureus bacteria.

Optimization of Parameters for Anthocyanin Extraction from Pomegranate (Punica granatum L.) Peel

Background: Anthocyanin is a natural non-toxic, water soluble and heat sensitive colouring pigment which is abundantly found in nature. Standardization of simple and viable technology for anthocyanin extraction from processing waste can replace the synthetic food colourants. Study on standardisation of dehydration method and solvent for anthocyanin extraction from pomegranate (Punica granatum L.) peel was carried out using maceration. Methods: Ripe pomegranate fruits (var. kabuli) of good quality and uniform maturity were cleaned, surface sanitized using 2 ppm ozonised water for 10 minutes and outer peel was separated from the arils and mesocarp. The peels were cut into uniform pieces of approximate 2cm3 and subjected to different dehydration treatments. Best dehydration treatment was selected based on highest anthocyanin content. The peel after dehydrating with the best method was macerated using three different solvents for selection of best solvent for extraction based on highest anthocyanin content. Result: Dehydration resulted in enhanced anthocyanin content. Cabinet drying of peel pieces at 50±5°C for 24 hrs followed by maceration using acidified ethanol with 1% HCl at 2:1 solvent to solid ratio can yield 25.5% colour extract with high anthocyanin content (84.57 mg 100 g-1) and antioxidant activity (82.83%).

Ultrasonic technology development for obtaining biomaterials – sensors for food packaging

Development of biomaterial sensor technology allows solving a number of global problems, such as preserving food resources, the loss of which in certain groups reaches 30–40%, as well as creating alternative products to plastic to reduce solid household waste. Scientists around the world are developing innovative ways to solve these problems. As one of the possible ways to solve them, this work proposes the development of an ultrasonic technology for ob taining biomaterial sensors with the addition of blueberry extract (Vaccinium myrtillus L.) anthocyanins as indicators. The study considers the production of stable forms of biomaterials applicable for packaging. The authors obtained samples of biomaterial sensors with variable duration (3; 5 and 10 min) of ultrasonic exposure with a power of 700 W and determined rational ultrasonic exposure modes. As a result of processing the experimental data, it was proven that the use of ultrasonic exposure has a positive effect on the surface structure of the material samples; the most rational, taking into account the formulation features, was the ultrasonic exposure mode with a duration of 5 min utes. The studies are supplemented by the results of an assessment based on the use of Fourier transform infrared spectroscopy, which made it possible to establish changes in functional groups during ultrasound, arising between components in the biomaterial matrix. The obtained data can be used to monitor and control the freshness of pack aged food products and the possibility of extending shelf life.

Optimization of Ultrasound-assisted Anthocyanin Extraction from Black Rice Bran for Simultaneous Coloring, UV Protection, and Antioxidant Silk Finishes

This study examined the use of ultrasound to extract anthocyanin from agricultural byproduct black rice bran as a natural colorant and a multifunctional finishing agent for silk fabrics, taking into account the various health advantages linked to anthocyanins. The study employed response surface methodology to identify the optimal extraction process that would yield the highest extraction efficiency for total anthocyanin content. The optimal conditions were 30 Hz ultrasonic power, a liquor-to-material ratio of 21, 60°C an ultrasound temperature, and 30 minutes of an ultrasound time, yielding 173.25 mg/L anthocyanin. Silk fabrics were dyed in a reddish purple tone, and the mordant dyeing method produced a 34% higher color strength value than direct dyeing while displaying good colorfastness (grade ≥ 4) to washing and crocking. The dyed silks also provided excellent UV protection (UPF > 40+) and antioxidant activity, with a DPPH scavenging rate over 80%. Anthocyanins derived from black rice bran could thus be used as a bioactive functional colorant in medical and health-related textiles.

Effects of black soybean peel anthocyanins on the structural and functional properties of wheat gluten.

Wheat gluten (WG) is a crucial cereal protein commonly utilized in the food, biological and pharmaceutical industries. However, WG is poorly soluble in water, resulting in poor functional properties, which restrict its application in the food industry. As a result, there is an urgent need for improving the properties of WG. This study was conducted to examine the functional properties of WG after binding with black soybean peel anthocyanin extract (BAE). Results showed that BAE enhanced the solubility, water-holding and antioxidant capacity, foaming properties and emulsifying activity of WG, while decreasing the emulsion stability. The degree of hydrolysis of WG and retention rate of BAE became higher in the digested WG-BAE complex than in the control groups. Additionally, an analysis was conducted on the mechanism of interaction between cyanidin-3-O-glucoside (C3G) and WG/gliadin (Gli)/glutenin (Glu). The secondary structure of WG/Gli/Glu was altered after adding C3G. C3G had high affinity for WG/Gli/Glu since their binding constants were greater than 104 L mol-1. The primary binding forces between C3G and WG/Gli were hydrophobic interactions, whereas the main interaction forces between C3G and Glu were hydrogen bonding and van der Waals forces. Moreover, C3G increased the thermal stability and changed the network structure of WG/Gli/Glu. This study revealed that BAE effectively enhanced a range of functional properties of WG. The interaction between WG and BAE also improved the bioavailability and nutritional value of them. Furthermore, the interaction mode between BAE and WG was investigated. These findings lay a foundation for utilizing gluten-anthocyanins in the food sector. © 2024 Society of Chemical Industry.

Influences of Processing Methods on Elderberry (Sambucus nigra L.) Wine Quality

ABSTRACT Elderberry fruit is available in the market and is becoming more popular. However, winemaking techniques are under-studied with this fruit. This study aimed to determine the impact of three processing methods on elderberry wine quality. The methods were: No extended maceration followed by hot water treatment (EC0); 2 days of cold soak maceration followed by hot water (EC2) and boiled elderberry (EB) fruits before alcoholic fermentation. The results indicated that although the treatments did not cause significant differences in ethanol, glycerol, total acidity, volatile acidity and tannins, wine pHs were influenced by the treatments. Besides influencing the pH, EB treatment produced darker elderberry wine, whereas, EC2 wine had the lightest color. Treatments also influenced the final wine monophenol profiles and antioxidant capabilities. EB wine had the highest total anthocyanin content and antioxidant activities. EC2 wine had a significantly higher amount of total hydroxycinnamates compared to EC0 but was not different from EB-treated wine. The wine antioxidant capacities were significantly lower than in musts but were not different between treatments. Cold maceration in EC2 did not help the extraction of antioxidants in elderberry wine. The results indicated that heating through boiling might help disrupt fruit cells and assist in the extraction of anthocyanins. Cold soak enhanced certain compounds in elderberry wines. This research provided information for elderberry fruit wine fermentation with general processing methods.

Effect of Foam Mat Drying on Extraction of Anthocyanins from Syzygium cumini (Jamun)

AbstractThis study was conducted to analyze the effect of foam mat drying (FD) technology on the anthocyanin extraction from Syzygium cumini (Jamun) pulp. Jamun pulp was foamed using a hand mixer with the incorporation of egg albumin and methylcellulose. The drying process involved three different techniques: hot air foam drying, vacuum foam drying, and microwave foam drying. Microwave foam drying was selected as the preferred method based on the recovery of anthocyanin, with drying power options of 180, 360, and 540 W. For hot air foam drying and vacuum foam drying, temperatures of 50 °C, 70 °C, and 100 °C were employed. It was found that microwave drying with 180 W had maximum anthocyanin recovery, whereas vacuum and hot air drying showed lesser anthocyanin content. The anthocyanin content obtained at this power level was determined to be 491.42 ± 6.97 mg/100 g, indicating a significant increase compared to the initial content. Using lower power levels in microwave FD has proven advantageous by preventing the degradation of anthocyanins due to decreased exposure to heat. Subsequently, various analyses were conducted from the extracts obtained from microwave power 180 W, which included total phenolic content (TPC), 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH), and antimicrobial assay. Lower values of TPC were found because of the breakdown of bioactive compounds due to higher power levels. An increased quantity of % DPPH activity was observed. The extract exhibited notable antibacterial efficacy, although no significant antifungal impact was detected. These characterizations offer valuable information about the composition and potential uses of the anthocyanin extract obtained through microwave FD at 180 W power.