Extraction Of Anthocyanins Research Articles

Valuation of the significant hypoglycemic activity of black currant anthocyanin extract by both starch structure transformation and glycosidase activity inhibition

The objective of this study was to investigate the impact of anthocyanin-rich black currant extract (BCE) on the structural properties of starch and the inhibition of glycosidases, gathering data and research evidence to support the use of low glycemic index (GI) foods. The BCE induced a change in the starch crystal structure from A-type to V-type, resulting in a drop in digestibility from 81.41 % to 65.57 %. Furthermore, the inhibitory effects of BCE on glycosidases activity (α-glucosidase: IC50 = 0.13 ± 0.05 mg/mL and α-amylase: IC50 = 2.67 ± 0.16 mg/mL) by inducing a change in spatial conformation were confirmed through in vitro analysis. The presence of a 5′-OH group facilitated the interaction between anthocyanins and receptors of amylose, α-amylase, and α-glucosidase. The glycosyl moiety enhanced the affinity for amylose yet lowered the inhibitory effect on α-amylase. The in vivo analysis demonstrated that BCE resulted in a reduction of 3.96 mM·h in blood glucose levels (Area Under Curve). The significant hypoglycemic activity, particularly the decrease in postprandial blood glucose levels, highlights the potential of utilizing BCE in functional foods for preventing diabetes.

Enhanced stability and bioavailability of mulberry anthocyanins through the development of sodium caseinate-konjac glucomannan nanoparticles

This study was carried out to improve the stability of anthocyanins (ACNs) by developing MA-SC-KGM nanoparticles using a self-assembly method that involved the combination of sodium caseinate (SC) and konjac glucomannan (KGM) with mulberry anthocyanin extract (MA). Atomic force microscopy (AFM) analysis showed SC encapsulated MA successfully. Multispectral techniques demonstrated the presence of hydrogen bonds and hydrophobic interactions in the nanoparticles. MA-SC-KGM ternary mixture improved storage stability, color stability and anthocyanin retention better compared to the MA-SC binary mixture. Notably, MA-SC-KGM nanoparticles significantly inhibited the thermal degradation of ACNs, improved pH stability, and showed stability and a slow-release effect in gastrointestinal digestion experiments. In addition, MA-SC-KGM nanoparticles were effective in scavenging DPPH· and ABTS+ free radicals, with enhanced stability and antioxidant capacity even during the heating process. This study successfully developed a novel MA-SC-KGM protein-polysaccharide composite material that effectively stabilized natural ACNs, expanding the application of ACNs in various industries.

Pigment Extraction Method for Anthocyanin Natural Resources in Indonesia: A Review

Anthocyanin is the pigment that still attracts attention from food industries because of its abundance in Indonesian plants. Anthocyanins are produced in a variety of colors with unique stability properties. Through a systematic review, this review studied 40 scientific reports conducted in Indonesia over the last 10 years. The research objects included fruits, flowers, seeds, peels, and roots from the islands of Java, Sumatra, Kalimantan, Sulawesi, and Nusa Tenggara. Several methods are used to extract solvent-based anthocyanin compounds, including maceration, microwave, and reflux-soxhlet extraction. Microwave extraction, including ultrasonic extraction, is recommended for anthocyanin extraction. Spectrophotometry with the pH differential method was chosen as the anthocyanin quantification procedure, using 500 and 700 nm wavelenghts.

Identification of the anthocyanin profile from butterfly pea (Clitoria ternatea L.) flowers under varying extraction conditions: Evaluating its potential as a natural blue food colorant and its application as a colorimetric indicator

This study aims to extract anthocyanins from BPF (Butterfly Pea Flower) to determine an effective solvent combination resulting in higher total anthocyanin content. Various solvent combinations were utilized to discern crucial characteristics of the obtained BPFE (Butterfly Pea Flower Extract). The BPFE from the optimal treatment was utilized as a pigment in colorimetric indicators, which were then evaluated for their initial response to seafood spoilage stored at room temperature for 24 h. The color change response of the colorimetric indicators employing BPFE pigment was compared with the pH and TVBN (Total Volatile base Nitrogen) values of the seafood initially and after 24 h. The highest total anthocyanin content was achieved with the combination of 96 % ethanol/1.5 N HCl (85:15, v/v) at 551.06 mg/L, followed by the combination of 96 % ethanol/distilled water (70:30, v/v) with pH adjustment to 1 using 1.5 N HCl at 484.27 mg/L. Subsequent combinations, in decreasing order, were 96 % ethanol/1.5 N HCl (99:1, v/v), 96 % ethanol/distilled water (70:30, v/v), and lastly, 96 % ethanol/distilled water (30:70, v/v), with total anthocyanin content of 275.53 mg/L, 200.39 mg/L, and 125.24 mg/L, respectively. BPFE applied in colorimetric indicators demonstrated responsiveness to seafood spoilage through color changes, with tested spoilage indicators being pH and TVBN. The initial (first hour) pH and TVBN values for each tested seafood were 5.5 and 9.42 mg/100 g (Scylla serrata), 6.4 and 4.23 mg/100 g (Litopenaeus vannamei), 5.4 and 11.29 mg/100 g (Uroteuthis sibogae), and 6.5 and 10.26 mg/100 g (Restrelliger kanagurta). Meanwhile, the pH and TVBN values after 24-h storage at room temperature became 7.9 and 57.01 mg/100 g, 7.4 and 76.65 mg/100 g, 7.5 and 216.44 mg/100 g, and 7.8 and 51.86 mg/100 g, respectively. The conclusion drawn is that the extraction of BPFE is more efficient when utilizing acidified ethanol solvent, and the resulting BPFE holds promise as a reliable pH indicator.

Efficient Anthocyanin Recovery from Black Bean Hulls Using Eutectic Mixtures: A Sustainable Approach for Natural Dye Development.

There is a growing interest in exploring new natural sources of colorants. This study aimed to extract anthocyanins from broken black bean hulls (Phaseolus vulgaris L.) by modifying water with a eutectic mixture (choline chloride:citric acid (ChCl:Ca)). Ultrasound-assisted extraction (UAE) was employed and optimized in terms of temperature (30-70 °C), ultrasound power (150-450 W), and eutectic mixture concentration in water (1-9% (w/v)), resulting in an optimal condition of 66 °C, 420 W, and 8.2% (w/v), respectively. The main quantified anthocyanins were delphinidin-3-O-glycoside, petunidin-3-O-glycoside, and malvidin-3-O-glycoside. The half-life of the anthocyanins at 60 °C increased twelvefold in the eutectic mixture extract compared to the control, and when exposed to light, the half-life was 10 times longer, indicating greater resistance of anthocyanins in the extracted eutectic mixture. Additionally, the extracts were concentrated through centrifuge-assisted cryoconcentration, with the initial cycle almost double the extract value, making this result more favorable regarding green metrics. The first concentration cycle, which showed vibrant colors of anthocyanins, was selected to analyze the color change at different pH levels. In general, the technology that uses eutectic mixtures as water modifiers followed by cryoconcentration proved to be efficient for use as indicators in packaging, both in quantity and quality of anthocyanins.

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

Numerous datasets regarding anthocyanins have been noted elsewhere. These previous studies emphasized that all processes must be carried out meticulously from the source used to obtain anthocyanins to their inclusion in relevant applications. However, today, full standardization has not yet been achieved for these processes. For this, presenting the latest developments regarding anthocyanins under one roof would be a useful approach to guide the scientific literature. The current review was designed to serve the stated points. In this context, their biosynthesis pathway was elaborated. Superior potential of fruits and certain by-products in obtaining anthocyanins was revealed compared to their other counterparts. Health-promoting benefits of anthocyanins were detailed. Also, the situation of innovative techniques (ultrasound-assisted extraction, subcritical water extraction, pulse electrical field extraction, and so on) in the anthocyanin extraction was explained. The stability issues, which is one of the most important problems limiting the use of anthocyanins in applications were discussed. The role of copigmentation and various encapsulation techniques in solving these stability problems was summarized. This critical review is a map that provides detailed information about the processes from obtaining anthocyanins, which stand out with their functional properties, to their incorporation into various systems.

Antioxidant and Physical Characteristics of Anthocyanin Extract from Purple Yam (Dioscorea alata L.) Nanoencapsulation: Effect of Maltodextrin and Whey Protein Isolate Ratios

Anthocyanins are bioactive compounds with antioxidant, anti-inflammatory, and anti-diabetic activities. This bioactive compound is susceptible to changes in temperature and pH conditions. Its use in food products is also limited. Therefore, protection efforts that can bring anthocyanins into the food system through encapsulation are needed. Encapsulation is a technique for protecting bioactive compounds by coating the mixtures using biomaterials. The spray drying encapsulation process does not require difficult preparation and has good protection capabilities. The goal of this study was to investigate the encapsulating properties of the ratio of whey protein isolate to maltodextrin. This study used maltodextrin : whey protein isolate ratios (MD: WPI) 1:3, 1:1, and 3:1 (w/w). Anthocyanin extract was added 30% (w/w). The mixtures were powdered by drying them with a spray drier. The results showed that MD: WPI = 1:3 can retain more bioactive components than other treatments. The characteristics of nanoencapsulants in antioxidant activity, total phenol content, and anthocyanin were 65.16 + 2.87 %RSA, 776.25 + 45.23 mg GAE/100 g, 60.83 + 1.56 mg/100 g, respectively. The nanoencapsulations had irregular round morphology, particle size and zeta-potential were 301.3 nm and -31.9 mV, respectively. Therefore, anthocyanin encapsulation from purple yam extract was successfully produced with lower-cost material for food and pharmaceutical use.

Valorization of saffron petal waste anthocyanin extract, microencapsulation storage kinetic stability, and in vitro release behavior of anthocyanin microcapsules

Valorization of saffron petal waste anthocyanin extract, microencapsulation storage kinetic stability, and in vitro release behavior of anthocyanin microcapsules

Extraction of Anthocyanins from Red Amaranth and Their Antioxidant Activities in Vitro

Amaranth is rich in anthocyanins and has significant antioxidant activity. This paper reviewed the content, extraction methods and antioxidant mechanism of anthocyanins in amaranth. it was found that amaranth not only has a good price, but also has a strong scavenging capacity for superoxide free radicals, DPPH free radicals and hydroxyl free radicals, showing potential medical value. However, the current extraction methods and conditions still need to be further studied and optimized to improve the extraction rate and purity of anthocyanins in amaranth. Therefore, it is suggested that future research should focus on the impact of different extraction methods on extraction efficiency and quality, and further compare the content, cost and quality of anthocyanins in amaranth with those commonly used today, so as to promote the sustainable development of food industry and drug development.

Stability and content of anthocyanins in Peruvian purple potato INIA 328 - Kulli Papa

The influence of temperature, extraction time and solvent ratio on the anthocyanin content extracted from Peruvian purple potatoes INIA 328 – KULLI were investigated using conventional extraction with acidified ethanolic aqueous solvent. The preservation rate (R), thermal degradation rate (k) and the half-life (t1/2) of purple potatoes anthocyanin extract at different temperatures were determined. In addition, the color change of the anthocyanin extract was examined against different pH using UV–Visible spectroscopy. The results showed an anthocyanin content of 75.71 mg/100g of fresh weight (FW) obtained by an extraction temperature of 40 °C, for 4 h and using a solvent ratio of 5 mL/g. On the other hand, thermal kinetic degradation indicates that 98 % of the anthocyanin content can be preserved for up to 6 h at 40 °C. Better results were observed by keeping anthocyanin solutions at 4 °C in the absence of light, reaching a preservation rate of 99 % after one month of storage.

Techno-Economic analysis of an efficient anthocyanin extraction process from grape pomace using eutectic solvents ─ A critical panorama regarding drying techniques and reusability of solvents

A techno-economic analysis of a novel eutectic solvent-based platform useful to recover anthocyanins from grape pomace was performed. The study addressed the economic impact of conventional drying methods and explored the economic implications of purification strategies to separate the extract from the eutectic solvent. This was exemplified by employing solid-phase extraction (SPE) with C18-based adsorbent material. An alternative low-energy demanding approach using SiO2 particles was also assessed for profitability as a freeze-drying replacement strategy. The results highlighted challenges in the economic feasibility of eutectic solvent reusability when conventional SPE is applied, highlighting the need to obtain new and inexpensive bio-based adsorbents. Moreover, it was uncovered that the SiO2-based drying strategy presents itself as a financially viable alternative, effectively addressing the elevated energy requirements associated with conventional drying methods. The findings highlight the potential of alternative solvents-based processes, particularly towards challenges related to the circularity of raw materials.

Ultrasound-assisted extraction of major anthocyanins in Korean black raspberries (Rubus coreanus Miquel) using natural deep eutectic solvents

This study investigated a methodology for the extraction of major anthocyanin from Korean black raspberries (KBR) using green chemistry. Ternary natural deep eutectic solvent (NADES) used in this study consisted of choline chloride, malic acid, and 1,4-butanediol (2:1:1; w/w/w) based on the viscosity and total anthocyanin contents. The interaction between the components of ternary NADES and their characteristic functional groups were confirmed from infrared spectroscopy. The optimized extraction conditions based on the Box–Behnken design and response surface methodology were as follows: extraction temperature of 26.6 °C, extraction time of 15.2 min, and NADESs water content of 23.3% (v/v). The extraction efficiency and storage stability of cyanidin-3-O-glucoside (C3G) in the ternary NADES were determined. The extraction efficiency of C3G from KBR was most influenced by the water content of the NADES. The storage stability of C3G extracted from KBR using the ultrasound-assisted method with optimized ternary NADES was higher than pure water and acidic water (0.1M HCl). C3G from KBR in the NADES remained stable at > 97% for nine days. The proposed methodology adheres to green chemistry principles, emphasizing on low energy consumption, mild conditions, biodegradability, and eco-friendliness.

Green extraction of anthocyanins from Syzygium cumini fruit pulp using aqueous glycerol through ultrasound-assisted extraction

Green extraction of anthocyanins from Syzygium cumini fruit pulp using aqueous glycerol through ultrasound-assisted extraction

Anthocyanins from blueberry ameliorated arsenic-induced memory impairment, oxidative stress, and mitochondrial-biosynthesis imbalance in rat hippocampal neurons

In this study, blueberry anthocyanins extract (BAE) was used to investigate its protective effect on arsenic-induced rat hippocampal neurons damage. Arsenic exposure resulted in elevated levels of oxidative stress, decreased antioxidant capacity and increased apoptosis in rat hippocampal brain tissue and mitochondria. Immunohistochemical results showed that arsenic exposure also significantly decreased the expression of mitochondrial biosynthesis-related factors PGC-1α and TFAM. Treatment with BAE alleviated the decrease in antioxidant capacity, mitochondrial biogenesis related protein PGC-1α/NRF2/TFAM expression, and ATP production of arsenic induced hippocampal neurons in rats, and improved cognitive function in arsenic damaged rats. This study provides new insights into the detoxification effect of anthocyanins on the nervous system toxicity caused by metal exposure in the environment, indicating that anthocyanins may be a natural antioxidant against the nervous system toxicity caused by environmental metal exposure.

Edible film preparation by anthocyanin extract addition into acetylated cassava starch/sodium carboxymethyl cellulose matrix for oxidation inhibition of pumpkin seeds

In this study, an edible film was fabricated by incorporating anthocyanin extract from black rice (AEBR) into acetylated cassava starch (ACS)/carboxymethyl-cellulose (CMC) to enhance the shelf life of pumpkin seeds. The effects of AEBR on the rheological properties of film-forming solutions, as well as the structural characterization and physicochemical properties of the film, were evaluated. Rheological properties of solutions revealed that AEBR was evenly dispersed into polymer matrix and bound by hydrogen bonds, as confirmed by Fourier transform infrared spectroscopy analysis. The appropriate AEBR addition could be compatible with polymer matrix and formed a compact film structure, improving the mechanical properties, barrier properties, and opacity. However, with further addition of AEBR, the tensile strength and water vapor permeability decreased and the tight structure was destroyed. After being stored separately under thermal and UV light accelerated conditions for 20 days, the peroxide value and acid value of roasted pumpkin seeds coated with the AEBR film showed a significant reduction. Moreover, the storage stability of AEBR was improved through the embedding of ACS/CMC biopolymers. These results indicated that AEBR film could effectively delay pumpkin seeds oxidation and prolong their shelf life as an antioxidant material.

THE UTILIZATION OF BANANA BLOSSOMS ANTHOCYA-NIN EXTRACT (MUSA SPP) TO IDENTIFY BORAX AND FORMALIN IN DRIED ANCHOVY (STOLEPHORUS SP) FROM THE TRADITIONAL MARKET OF PALU

Anthocyanins are red to blue pigments that are widely distributed in plants, one of which is the banana blossoms. This study aims to prove that banana blossoms anthocyanin extract can identify borax and formaldehyde in dried anchovies (Stolephorus sp) from Palu City Traditional Market. The proof was done through a qualitative test by observing the color change of banana blossoms anthocyanin extract on borax positive control, formalin positive control, and negative control as an indication of borax and formalin content in dried anchovies from Palu City Traditional Market. The color change indicates that banana blossoms anthocyanin extract can be used to identify borax and formalin. The color change that occurs is due to a change in the pH of the banana blossoms’ anthocyanin extract. Based on the results of this study, the anthocyanin extract changed color to dark brown red when reacting with borax and changed color to red when reacting with formalin. When the anthocyanin extract was reacted with dried anchovies’ filtrate, it did not show any color change, so dried anchovies from Palu City Traditional Market did not contain borax and formaldehyde. It can be concluded that banana blossoms’ anthocyanin extract can be used to identify borax and formaldehyde in dried anchovies from Palu City Traditional Market as indicated by the color change.

Using Black Carrot Extracts as an Alternative Biological Dye for Tissue Staining

Background: Tissue staining is pivotal in histology and histopathology, shouldering a noteworthy role in identifying and classifying tissues and diseases. Due to their non-production of toxic effluents, the utilization of plant-based dyes aligns harmoniously with environmental sustainability and the well-being of laboratory personnel and the general public. Furthermore, this approach is highly cost-effective, further enhancing its appeal. Objectives: This research study explored the feasibility of staining various tissues in mice, such as the liver, kidney, intestine, and cartilage, utilizing a dye extracted from black carrots. Methods: An ethanol extract of 200 g of fresh black carrots (Daucus carota L.) was prepared using 95% ethanol saturated with two different solvents in 200 mL of distilled water. Subsequently, the prepared sections of mice tissue were immersed in the extracted dye solution for 20 minutes, followed by assessment using a light microscope. Hematoxylin-eosin staining was used as a control. Results: The dye extracted from the black carrot using alum and acetic acid successfully stained the cartilage, kidney, intestine, and liver tissues, giving them a bluish-gray coloration. Phytochemical screening further confirmed the presence of anthocyanins in the black carrot extract. Conclusion: The dye derived from black carrots exhibits natural tissue staining capabilities, making it an alternative to hematoxylin-eosin in histology and histopathology laboratories.

Atlas pistachio (Pistacia atlantica) unripe fruit extract as a source of phytochemicals with anti-tyrosinase, antioxidant, and antibacterial properties

The current need for biologically active substances that are sustainable, allegedly beneficial to health, and may be employed as ingredients in cosmetic products has encouraged numerous researchers. Pistacia atlantica is known to contain compounds that possess strong biological effects beneficial to health. The objective of this study was the quantification of the polyphenols in unripe Atlas pistachio (AP) fruit extract and the evaluation of hydro-methanolic extract and anthocyanins for their antioxidant, anti-tyrosinase, and antimicrobial effects. The results revealed that the yield of the hydro-methanolic extract was 22.15%, characterized by 75.12 mg GAE/g DM for total phenolics and strong content of hydrolysable tannins (400.16 mg GAE/g DM). 1,1-dimethyl-allyl caffeate, hydroxytyrosol, ellagic acid, rutin, and kaempferol-3-O-glucoside were the most abundant components quantified by HPLC-DAD. The tyrosinase enzyme was significantly inhibited by AP extract (EC50 = 0.70 mg/mL). For the antioxidant properties, the hydrolyzed anthocyanin extract exhibited the best action against reducing power and β-carotene, compared to anthocyanins crude extract and fruits. This extract showed its stronger antibacterial activity. In conclusion, unripe AP fruit is a promising source of diverse phytochemicals that can be applied in medicinal, nutraceutical, and cosmetic applications as antioxidants and antimicrobials.

Development of Multilayered pH-Sensitive Chitosan–Gelatin-Agar Intelligent Film Incorporated with Roselle Anthocyanin Extract for Monitoring of the Freshness of Snapper Fish

Development of Multilayered pH-Sensitive Chitosan–Gelatin-Agar Intelligent Film Incorporated with Roselle Anthocyanin Extract for Monitoring of the Freshness of Snapper Fish

Impact of Various Solvents on Extraction of Anthocyanins from Blueberry for Use in Dye-sensitized Solar Cells

Impact of Various Solvents on Extraction of Anthocyanins from Blueberry for Use in Dye-sensitized Solar Cells