Recent advances on stability of anthocyanins
Enzymatic degradation of anthocyanins: the role of sweet cherry polyphenol oxidase. Tuning color variation in grape anthocyanins at the molecular scale. Effect of non thermal processing technologies on the anthocyanin content of fruit berry juices.
| Рубрика | Сельское, лесное хозяйство и землепользование |
| Вид | статья |
| Язык | английский |
| Дата добавления | 23.03.2021 |
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Ultrasound, as relatively low-cost, non-hazardous and environmental friendly technology, is commonly utilized in food industry [57, 58]. Studies have been conducted on the use of ultrasound as a simple and rapid extraction method for the anthocyanins colour pigment. The advantages of using over other extraction techniques are higher reproducibility and possibility of simultaneous extraction of several samples, which makes the ultrasonic-assisted extraction an interesting alternative for the analysis of the anthocyanins colour compounds.
List of ultrasound assisted extraction studies from the literatureon various food anthocyanin components
Table 5
|
Product / anthocyanins |
Ultrasoun Process |
Processing conditions |
Performance |
References |
|
|
blackberry cultivar “Ca~ canska ' Be- strna” |
Rectangular ultrasonic cleaner bath (Bandelin Sonorex RK 52, BAN- DELON electronic, 35 kHz, 60 W, volume of 1.8 L, internal dimensions: 150 mm x 140 mm x 100 mm) with a useful |
Absolute ethanol with 0.01% (v/v) of HCl (solvent-to- solid ratio of 2.5 ml/g of the purйe at for 15 min or 30 min at 25 °C and 40 °C |
Increase of 5.3--6.3% of anthocyanins content (15--30 min Increase of anthocyanins content with increasing of temperature from room at 40 °C. Increase of the antioxidant activity with sonication time and temperature. Increase of cyanidin content with increasing a sonication and temperature |
Ivanovic et al. (2014) |
|
|
wine lees |
An ultrasonic bath system (MC300, Elma Hans Schmidbauer GmbH & Co. KG, Singen, Germany) |
60 mL of Ethanol 51.5%, 36.3 min at 59.9 °C |
High stability of total anthocyanins, monomeric anthocyanins and polymeric anthocyanins at 4 °C. Less stability of total anthocyanins, monomeric anthocyanins and polymeric anthocyanins at 20 °C |
Tao et al. (2014) |
|
|
jussara pulp (Euterpe edulis) |
Ultrasonic cleaning bath (USC-2800-A model, Thorton, Sao Paulo, Brazil) |
Different ethanol concentrations (0, 30, 50, 70 and 90) and adjust to a pH of 3.0 with 0.35%. Citric acid (w/v), temperature (25, 35, 45 and 55) and ratio liq/sol of 5, 10, 15, 20, 25 and 30 |
Increase of anthocyanins from 7.12 to 15.72 mg anthocyanin/g dry pulp with time increasing (5 to 20min). Increase of the antioxidant activities (FRAP and DPPH). Use of a 30--70% (v/v) ethanol solution promoted the biggest anthocyanin yields. The anthocyanins are not sensitive to heat tested 15 mL/g pulp is the best for anthocyanins extraction |
Vieira, Cavalcanti, Meireles, & Hubinger (2013) |
|
|
Aronia mela- nocarpa (black chokeberry) wastes |
Ultrasounds generator (SinapTec, France) |
Ethanol--water (25--50%), ratio liquid-to-solid (40: 1), Temperature at 20, 45 and 70 °C, frequency of 30.8 kHz and power of 50 or 100 W and time of 5, 10, 15, 25, 45, 60, 120, 180 and 240 min |
Increase of extraction yields using 50% ethanol were about 3-fold higher than aqueous extractions. Anthocyanins are not stable at high temperatures. Decrease of the anthocyanins at 20 °C. Yields of 90% of the extractable anthocyanins under 70 °C, 34% ethanol, 17 min and 100 W |
Galvan D'Alessandr o, Dimitrov, Vauchel, & Nikov |
|
|
red raspberry puree |
A 400 W capacity batch sonication system (Branson Sonifier, S-450A, Danbury, CT) with a 7 cm vibrating titanium tip with the probe immersed half way in the liquid. |
50% output power, 20 kHz, time of 0, 10, 20, 30 min. |
12.6% at 20 kHz increase. Maximum increase of anthocyanins yield (40 °C, 20 min). Time saving of ultrasound methods compared to conventional techniques. |
Golmoha- madi et al. (2013) |
|
|
Custom-made ultrasound generator (APC-841, American Piezo Ceramics, Mackeyville, PA) |
490 and 986 kHz, time of 0, 10, 20, 30 min |
6.7% at 490 kHz after 10 min soni- cation increase |
|||
|
Delonixregia tree flowers |
PEX 3 Sonifier (R.E.U.S., Contes, France) |
Water--sulphuric (0.01 N), acid, water--citric acid (0.01 N) or methanol--water acidified with HCl, ratio liquid- to-solid (100: 1), for 1 h and power of 150 W |
More stability of total anthocyanins in citric acidified-water than sulphuric acid-water. More stability of anthocyanins in water acidified than less polar solvent (methanol) |
Adjй et al. (2010) |
|
|
Red grape juice |
A 1500 W ultrasonic processor (VC 1500, Sonics and Materials Inc., Newtown, USA) |
80 mL water at 32 to 45 °C, Amplitude level (24.4--61 |jm), time (2--10 min) and pulse durations of 5 s on and 5 s off |
Stability of cyanidin-3-O-glucosides (97.5%), malvanidin-3-O-glucosides (48.2%) and delphinidin-3-O-glucosi- des (80.9%) during sonication. Significant effects of sonication colour values and colour index (CI) |
Tiwari, Patras, Brunton, Cullen, & O'Donnell (2010) |
|
|
Jabuticaba (Myrciaria cauliflora) skins |
ultrasonicator bath 40 kHz (81 W) (model T 1440, Thornton, Sao Paulo, Brazil) |
10 mL ethanol 99.5% at room temperature for 2 hours |
Ultrasound method resulted higher extraction efficiency than agitated bed technique and soxhlet |
Veggi, Santos, & Meireles (2011) |
|
|
Canna indica flower |
The ultrasound chamber (35 kHz, JULABO, USR3) |
50 ml 0.1% HCl (v/v) in methanol for 2 h at room temperature |
Efficiency of ultrasonication method to extracting the anthocyanins. Stability of total anthocyanins content. Increase of the antioxidant activity |
Srivastava & Vankar (2010) |
|
|
fruit pulp of Euterpe edulis |
Unique 1400A ultrasonic bath (Unique, Sao Paulo, Brazil) |
Methanol/1.5 M HCl, solid to liquid ratio (1: 30) and (1: 50) and extraction time of 24 h |
Stability of total anthocyanins extracted during ultrasonication |
Borges, Vieira, Copetti, Gonzaga, & Fett (2011) |
|
|
Nephelium lappaceum L. fruit peel |
Ultrasonic bath (Power sonic, Korea) equipped with digital sonication power, time and temperature controller with a useful volume of 10 L (internal dimensions: 30 ¦ 24 ¦ 15 cm) |
Water 18.6: 1 mL/g, 50 °C, ultrasound power of 20 W, time of 20 min |
Stability of anthocyanins content (30 to 50 °C). Increase of anthocyanins with solvent-to-solid ratio from 1: 10 to 1: 20 (g/ml). Adequacy of ultrasonication method for anthocyanins extraction |
Prakash Maran, Manikandan, Vigna Nivetha, & Dinesh |
|
|
Grapes |
Ultrasonic UP200S sonifier (200W, 24 kHz) (Hielscher Ultrasonics, Teltow, Germany) |
Water--ethanol acidified (50: 50) (HCl, pH: 2.0), (0-- 75 °C), output amplitude (20, 50 and 100%), duty cycle (0.2 s, 0.6 s and 1 s), the quantity of sample (0.5--2 g) and the extraction time (3--15 min) |
High recovery of anthocyanins obtained with ultrasound at 6 min. Anthocyanins more sensitive to ultrasonication time. Increase and high stability of antho- cyanins 10 °C. Decrease of anthocyanins at 30-- 40 °C |
Carrera, Ruiz-Rodriguez, Palma, & Barroso (2012) |
|
|
Garcinia indica |
UP 200S from Dr. Hielscher GmbH (Teltow, Germany) |
Water-to-powder ratio 10 (v/g), 35 min, cycle ranging from 0.44 to 0.48 s-1, amplitude from 10 to 14% |
Stability of total anthocyanins. Increase of antioxidant activity with ultrasound irradiation |
Nayak & Rastogi (2013) |
4.4 Micellar effect (Colloidal Gaz Aphron)
In these last years, considerable interest in replacing synthetic colorants with natural pigments as like anthocyanins has developed, nevertheless the main problem related to their utilisation is the very low stability in aqueous media at pH values above 2.0 [69, 70].
Nowadays, only a few researches have been made to verify the ability of micellar systems to stabilise anthocyanins compounds. Micellar solutions are widely used as host systems for synthetic and natural organic compounds and basically three differently charged surfactants can be used to produce micelles, anionic, cationic and non-ionic.
The outer surface of the micro bubble may be positively charged, negatively charged or neutral, to which oppositely charged or non-charged molecules will adsorb, resulting in their effective separation from the bulk liquid, and consequently the selectivity of adsorption can be controlled [71]. The use of surfactant-based methods for the treatment of aqueous streams and solid matrices to remove organic and inorganic contaminants, and for the recovery of natural pigment products, are promising new areas of great environmental and technological importance. In particular, colloidal gas aphrons (CGA) are surfactant-stabilized microbubbles (10--100 pm) generated by intense stirring of a surfactant solution at high speeds (> 8.000 rpm). They were firstly postulated by Sebba (1987) to consist of a microbubble encapsulated in a thin aqueous film (“soapy shell”). CGA have been used for many separation processes of bio-products such as protein, enzyme, carotenoids and dyes recovery [72]. The most striking feature of CGA is their stability, which lets them generated externally to their point of use, and then to be transported by pumping. Generally, the stability of aqueous foam is determined by two different phenomena: the rate at which liquid drains from foam, and the rate at which the body of the foam breaks down. In the case of CGA, there is no perceptible breakdown of the microbubble until the great majority of the liquid has drained. Spigno et al. (2010), first put forward a recovery of gallic acid with colloidal gas aphrons generated from a cationic surfactant to explain the possibility of CGA to separate the gallic acid from aqueous solution [71].
Dahmounea et al. (2013) demonstrated that an equilibrium colour stabilization of extract rich in anthocyanins occurred in micellar solution of non-ionic surfactant Tween 20 [46]. It was hypothesized that the presence a surfactant could increase the stability of natural pigment (anthocyanins) (Fig. 10). Further research is also required to get an insight into the type and stability of the molecular association between the phenolic compounds and the surfactants.
Fig. 10. Picture of agglomerates formed in the aphron phase recovered from the separation trials carried out with undiluted extract [46]
Summary
Anthocyanins are the most noticeable group among coloured flavonoids, widely existing in the roots, stems and leaves as well as flowers and fruits of the vascular plants. They have a high potential for use as natural colorants instead of synthetic pigments because of their attractive colour and pharmacological properties. Considerable studies have been done on the effects of the most important chemical and physical factors involved in the stability of anthocyanins (temperature, light, pH, SO2, metal, sugar, ascorbic acid and oxygen), their concentrations, chemical structures, and matrix food compositions. Furthermore, the effects of separation technologies including microwave/ ultrasound assisted extraction (MAE, UAE), and Colloidal GazAphron (CGA) fractionation on the stability of anthocyanins are reviewed.
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