Publicação
Anthocyanin-rich extract of jabuticaba epicarp as a natural colorant: Optimization of heat- and ultrasound-assisted extractions and application in a bakery product
| Resumo: | 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. |
|---|---|
| Autores principais: | Albuquerque, Bianca R. |
| Outros Autores: | Pinela, José; Barros, Lillian; Oliveira, Beatriz; Ferreira, Isabel C.F.R. |
| Assunto: | Anthocyanins Colour stability Extraction optimization Jabuticaba epicarp Natural colorants |
| Ano: | 2020 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| _version_ | 1863851271513964544 |
|---|---|
| author | Albuquerque, Bianca R. |
| author2 | Pinela, José Barros, Lillian Oliveira, Beatriz Ferreira, Isabel C.F.R. |
| author2_role | author author author author |
| author_facet | Albuquerque, Bianca R. Pinela, José Barros, Lillian Oliveira, Beatriz Ferreira, Isabel C.F.R. |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital do IPB |
| country_str | PT |
| creators_json_str | [{\"Person.name\":\"Albuquerque, Bianca R.\",\"Person.identifier.orcid\":\"0000-0003-4109-7921\"},{\"Person.name\":\"Pinela, José\",\"Person.identifier.orcid\":\"0000-0001-7523-1637\"},{\"Person.name\":\"Barros, Lillian\",\"Person.identifier.orcid\":\"0000-0002-9050-5189\"},{\"Person.name\":\"Oliveira, Beatriz\"},{\"Person.name\":\"Ferreira, Isabel C.F.R.\",\"Person.identifier.orcid\":\"0000-0003-4910-4882\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital do IPB |
| datacite.creators.creator.creatorName.fl_str_mv | Albuquerque, Bianca R. Pinela, José Barros, Lillian Oliveira, Beatriz Ferreira, Isabel C.F.R. |
| datacite.date.Accepted.fl_str_mv | 2020-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2018-01-19T10:00:00Z |
| datacite.date.embargoed.fl_str_mv | 2018-01-19T10:00:00Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Anthocyanins Colour stability Extraction optimization Jabuticaba epicarp Natural colorants |
| datacite.titles.title.fl_str_mv | Anthocyanin-rich extract of jabuticaba epicarp as a natural colorant: Optimization of heat- and ultrasound-assisted extractions and application in a bakery product |
| dc.contributor.none.fl_str_mv | Biblioteca Digital do IPB |
| dc.creator.none.fl_str_mv | Albuquerque, Bianca R. Pinela, José Barros, Lillian Oliveira, Beatriz Ferreira, Isabel C.F.R. |
| dc.date.Accepted.fl_str_mv | 2020-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2018-01-19T10:00:00Z |
| dc.date.embargoed.fl_str_mv | 2018-01-19T10:00:00Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10198/20396 |
| dc.language.none.fl_str_mv | eng |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Anthocyanins Colour stability Extraction optimization Jabuticaba epicarp Natural colorants |
| dc.title.fl_str_mv | Anthocyanin-rich extract of jabuticaba epicarp as a natural colorant: Optimization of heat- and ultrasound-assisted extractions and application in a bakery product |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | 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. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | article |
| fulltext.url.fl_str_mv | https://bibliotecadigital.ipb.pt/bitstreams/862ee899-9393-4fc3-82b3-dec395a03b45/download |
| id | ipb_feebf37b82a7637a4f04f968a2d736fa |
| identifier.url.fl_str_mv | http://hdl.handle.net/10198/20396 |
| instacron_str | ipb |
| institution | Instituto Politécnico de Bragança |
| instname_str | Instituto Politécnico de Bragança |
| language | eng |
| network_acronym_str | ipb |
| network_name_str | Biblioteca Digital do IPB |
| oai_identifier_str | oai:bibliotecadigital.ipb.pt:10198/20396 |
| organization_str_mv | urn:organizationAcronym:ipb |
| person_str_mv | Albuquerque, Bianca R. Albuquerque, Bianca R. https://www.ciencia-id.pt/621C-B603-7519 621C-B603-7519 http://orcid.org/0000-0003-4109-7921 0000-0003-4109-7921 Pinela, José Pinela, José https://www.ciencia-id.pt/771C-2B43-B108 771C-2B43-B108 http://orcid.org/0000-0001-7523-1637 0000-0001-7523-1637 Barros, Lillian Barros, Lillian https://www.ciencia-id.pt/9616-35CB-D001 9616-35CB-D001 http://orcid.org/0000-0002-9050-5189 0000-0002-9050-5189 Oliveira, Beatriz Ferreira, Isabel C.F.R. Ferreira, Isabel C.F.R. https://www.ciencia-id.pt/9418-CF95-9919 9418-CF95-9919 http://orcid.org/0000-0003-4910-4882 0000-0003-4910-4882 |
| publishDate | 2020 |
| reponame_str | Biblioteca Digital do IPB |
| repository_id_str | urn:repositoryAcronym:ipb |
| service_str_mv | urn:repositoryAcronym:ipb |
| spelling | engHeat- 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.application/pdfen_ENAnthocyanin-rich extract of jabuticaba epicarp as a natural colorant: Optimization of heat- and ultrasound-assisted extractions and application in a bakery productPersonalAlbuquerque, Bianca R.DSpacehttp://dspace.org/items/c74e6f34-eab8-47bc-906b-dafb96b9f473DSpacehttp://dspace.org/items/c74e6f34-eab8-47bc-906b-dafb96b9f473AlbuquerqueBianca R.Ciência IDhttps://www.ciencia-id.pt621C-B603-7519ORCIDhttp://orcid.org0000-0003-4109-7921Scopus Author IDhttps://www.scopus.com57192311941PersonalPinela, JoséDSpacehttp://dspace.org/items/706cd9ff-065b-4c98-98a7-5c0a9e45adc4DSpacehttp://dspace.org/items/706cd9ff-065b-4c98-98a7-5c0a9e45adc4PinelaJoséCiência IDhttps://www.ciencia-id.pt771C-2B43-B108ORCIDhttp://orcid.org0000-0001-7523-1637Researcher IDhttps://www.researcherid.comB-4466-2014Scopus Author IDhttps://www.scopus.com54392272800PersonalBarros, LillianDSpacehttp://dspace.org/items/3af07ffe-f914-48ba-a5d5-efcf70fdce01DSpacehttp://dspace.org/items/3af07ffe-f914-48ba-a5d5-efcf70fdce01BarrosLillianCiência IDhttps://www.ciencia-id.pt9616-35CB-D001ORCIDhttp://orcid.org0000-0002-9050-5189Researcher IDhttps://www.researcherid.comJ-3600-2013Researcher IDhttps://www.researcherid.comJ-3600-2013Scopus Author IDhttps://www.scopus.com35236343600Scopus Author IDhttps://www.scopus.com57194900801Oliveira, BeatrizPersonalFerreira, Isabel C.F.R.DSpacehttp://dspace.org/items/bd0d1537-2e03-41fb-b27a-140af9c35db8DSpacehttp://dspace.org/items/bd0d1537-2e03-41fb-b27a-140af9c35db8FerreiraIsabel C.F.R.Ciência IDhttps://www.ciencia-id.pt9418-CF95-9919ORCIDhttp://orcid.org0000-0003-4910-4882Researcher IDhttps://www.researcherid.comE-8500-2013Scopus Author IDhttps://www.scopus.com36868826600HostingInstitutionOrganizationalBiblioteca Digital do IPBe-mailmailto:dspace@ipb.ptdspace@ipb.ptISSNIsPartOf0308-8146DOIIsPartOf10.1016/j.foodchem.2020.1263642018-01-19T10:00:00Z20202020-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/20396http://purl.org/coar/access_right/c_abf2open accessAnthocyaninsColour stabilityExtraction optimizationJabuticaba epicarpNatural colorants1680136 bytesliteraturehttp://purl.org/coar/resource_type/c_6501journal articlehttp://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://bibliotecadigital.ipb.pt/bitstreams/862ee899-9393-4fc3-82b3-dec395a03b45/download |
| spellingShingle | Anthocyanin-rich extract of jabuticaba epicarp as a natural colorant: Optimization of heat- and ultrasound-assisted extractions and application in a bakery product Albuquerque, Bianca R. Anthocyanins Colour stability Extraction optimization Jabuticaba epicarp Natural colorants |
| subject.fl_str_mv | Anthocyanins Colour stability Extraction optimization Jabuticaba epicarp Natural colorants |
| title | Anthocyanin-rich extract of jabuticaba epicarp as a natural colorant: Optimization of heat- and ultrasound-assisted extractions and application in a bakery product |
| title_full | Anthocyanin-rich extract of jabuticaba epicarp as a natural colorant: Optimization of heat- and ultrasound-assisted extractions and application in a bakery product |
| title_fullStr | Anthocyanin-rich extract of jabuticaba epicarp as a natural colorant: Optimization of heat- and ultrasound-assisted extractions and application in a bakery product |
| title_full_unstemmed | Anthocyanin-rich extract of jabuticaba epicarp as a natural colorant: Optimization of heat- and ultrasound-assisted extractions and application in a bakery product |
| title_short | Anthocyanin-rich extract of jabuticaba epicarp as a natural colorant: Optimization of heat- and ultrasound-assisted extractions and application in a bakery product |
| title_sort | Anthocyanin-rich extract of jabuticaba epicarp as a natural colorant: Optimization of heat- and ultrasound-assisted extractions and application in a bakery product |
| topic | Anthocyanins Colour stability Extraction optimization Jabuticaba epicarp Natural colorants |
| topic_facet | Anthocyanins Colour stability Extraction optimization Jabuticaba epicarp Natural colorants |
| url | http://hdl.handle.net/10198/20396 |
| visible | 1 |