Adsorption/desorption, diffusion, and thermodynamic properties of anthocyanin from purple rice bran extract on various adsorbents

Goud

J Food Process Engineering

2020

Self Cite

The degradation kinetics of total anthocyanin, cyanidin‐3‐glucoside (C3G), and peonidin‐3‐glucoside (P3G) from purple rice bran were investigated in various pH and temperature conditions. The effect of hydrocolloids on the stability of anthocyanins was also determined. The degradation kinetics was studied in a pH range of 2–8 and temperatures ranging from 60 to 90°C. At pH 2, the total anthocyanin (2.21 × 10−4 min−1), C3G (1.44 × 10−4 min−1), and P3G (1.38 × 10−4 min−1) showed the lowest degradation rate. During thermal degradation, the lowest rate of degradation for total anthocyanin (3.46 × 10−4 min−1), C3G (1.75 × 10−4 min−1), and P3G (1.99 × 10−4 min−1) were observed at 60°C. The highest degradation rate of total anthocyanin, C3G, and P3G, was obtained at pH 6 and 90°C. The effect of carboxymethyl cellulose, xanthan gum, modified starch, and gum arabic on the stability of anthocyanin, C3G, and P3G was significant (p ≤ .05). The modified starch system showed the highest stability of anthocyanins and antioxidant activity in the aqueous medium. The degradation kinetics of anthocyanins in modified starch medium revealed a lower degradation rate than without a hydrocolloid sample. Practical applications Anthocyanins are easily affected by food processing factors, such as pH and thermal treatment. Thereby, the temperature range used in the present study is commonly used during food processing, namely, pasteurization, blanching, and drying. Similarly, the applied pH range is also widely available in the food product. Therefore, the kinetic analysis of this work can be used to evaluate the loss and degradation behavior of anthocyanin during industrial processes. In the present study, the stability of anthocyanins in the various hydrocolloids medium was also investigated under different conditions. Thus, this study has the potential application in the food processing industries to develop a stable anthocyanin‐based product.

Section: Methodsmentioning

confidence: 99%

“…The amberlite resin XAD7 was employed to separate the anthocyanin from the crude purple rice bran extract (Das, Goud, & Das, 2018b).…”

Section: Separation Of Anthocyaninmentioning

confidence: 99%

Degradation kinetics of anthocyanins from purple rice bran and effect of hydrocolloids on its stability

Goud

J Food Process Engineering

2020

Self Cite

“…The bran part was separated from paddy with the help of a dehusking machine. The anthocyanin from purple rice bran was extracted through ultrasound-assisted extraction (Das et al, 2017) and separated using amberlite resin XAD7 (Das et al, 2018).…”

Section: Raw Materialsmentioning

confidence: 99%

Influence of extrusion cooking on phytochemical, physical and sorption isotherm properties of rice extrudate infused with microencapsulated anthocyanin

Goud

2020

Food Sci Biotechnol

Self Cite

The effect of extrusion cooking on the quality of rice extrudate with infused microencapsulated anthocyanin was investigated. The moisture sorption isotherm of the extrudate was also studied. The rotatable central composite design was used to optimize the extrusion process and the optimized conditions were: screw speed, 121 rpm; barrel temperature, 91.89°C; and moisture content, 22.03%. The extrudate showed anthocyanin content of 0.218 mg/L; true density, 1.48 g/cc; water activity 0.51, water solubility index, 7.49%; and specific mechanical energy, 31.39 kJ/kg. The antioxidant activity and solubility of the extrudate were higher as compared with native extrudate. The moisture sorption isotherm of the extrudate was found to follow type III isotherm behavior according to the Brunauer-Emmett-Teller classification. The sorption isotherm was analyzed using several models and the Caurie and Peleg models were best fitted with the extrudate isotherm data. The present work manifested a way to develop antioxidant rich extrudate. Keywords Extrusion cooking Á Anthocyanin Á Antioxidant activity Á Specific mechanical energy Á Sorption isotherm List of symbols A Isotherm constant A i Absorbance of control sample A s Absorbance of sample a w Water activity B Isotherm constant C Isotherm constant D Isotherm constant M W Moisture content (kg/(kg dry solid)) M o Monolayer moisture content (kg/(kg dry solid)) n Screw speed (rpm) T Torque W c Weight of cooked extrudate (g) W fWeight of fresh extrudate (g) W d Weight of drained residue in cooking water (g)

“…Being an adsorber, Fe 3 O 4 -PAM nanoparticles have superior adsorption and desorption capacities and release percentages compared with conventional adsorbents of anthocyanins (Figure 5d, Table S5). 57,58 Fe 3 O 4 -PAM associated with C3G through binding forces (namely, electrostatic force, coordination bond, hydrogen bond, and π−π* bond). 56,59,60 However, the associated molecules could be easily separated.…”

Section: Resultsmentioning

confidence: 99%

Selective and Controlled Release Responsive Nanoparticles with Adsorption-Pairing Synergy for Anthocyanin Extraction

Jiang,

Wang,

Lou

et al. 2024

ACS Nano

Anthocyanins with different structures have different anti-inflammatory and anti-cancer properties. Precise structural use can improve the chemopreventive effects of anthocyanins and enhance treatment outcomes because the anthocyanin structure influences its functional sites and activities. However, owing to the available variety of anthocyanins and their complex structures, the low matching of intermolecular forces between existing adsorbents and anthocyanins limits the targeted separation of anthocyanin monomers. Short-range and efficient selective binding, which is difficult to achieve, is the current focus in the extraction field. We here developed self-assembled Fe 3 O 4based nano adsorbers with different surface modifications based on adsorption-pairing synergy. The electrostatic force, coordination bond, hydrogen bond, and π−π* bond together induced selective adsorption between Fe 3 O 4 nanoparticles and anthocyanin molecules. An acid-release solution disrupted the polarity balance in the aforementioned association system, thereby promoting the controlled release of anthocyanins. Among the candidates, the effects of morphology, particle size, surface charge, and functional group on adsorption performance were analyzed. The polyacrylamide-modified magnetic Fe 3 O 4 nanoparticles were found to be favorable for selectively extracting anthocyanin, with an adsorption capacity of 19.74 ± 0.07 mg g −1 . The release percentage of cyanidin-3-O-glucoside reached up to 98.6% ± 1.4%. This study offers a scientific basis for developing feasible nanotechniques to extract anthocyanins and plant active substances.