Advances in the Extraction of Anthocyanin from Vegetables

Abstract

Abstract:Besides giving colour to plants, anthocyanins also have antioxidant and anti-hyperglycemic properties; hence, they are used as therapeutic source for many treatments of diabetes, coronary heart disease and cancer. Many anthocyanin extraction methods such as conventional acidified water (CAW), ultrasound, microwave pre-treatment, supercritical fluid extraction and pulsed electric field (PEF) have been used. Among them, ultrasound and microwave-assisted extraction are two putative methods for extraction of anthocyanins from vegetables. They have significant advantages such as cheap, easy to be manipulated, suitable for laboratory, domestic and large-scale industrial applications, less time-consuming, matrix independent, free sample particle size, less solvent used and long-term preservation. Importantly, with those properties, they help enhance the yield of anthocyanin and also suitable for application of most vegetables from nature. Furthermore, two putative methods could serve as a sound base for future large scale production of anthocyanin with high efficient and fast rate by further investigations, modifiers and optimizations.

Gelatin/poly(vinyl alcohol) based hydrogel film – A potential biomaterial for wound dressing: Experimental design and optimization followed by rotatable central composite design

“…Gel fraction (GF) percentage was calculated by equation (5). 30 GF ð%Þ ¼ w d w 0 � 100 (5) where w d represents the weight of the hydrogel film samples dried at 50 � C after soaking in distilled water, and w 0 represents the initial weight of the hydrogel film samples dried for 24 h at 50 � C.…”

“…irradiation, thermal treatment, freeze-thaw cycles, and using crosslinking agents), which comprise physical or chemical crosslinking processes. [5][6][7][8] When the crosslinking is achieved via physical processes, the main mechanisms are a hydrophobic association, chain aggregation, crystallization, and hydrogen bonding. In chemical crosslinking, there is the formation of chemical covalent bonds.…”

Ultrasonic Wave Assisted Maceration Method for Extraction of Red-Purple Pigment from Six Varieties of Red Spinach.

“…Oleh sebab itu, ekstraksi pigmen dari tanaman dilakukan metode lain, yaitu maserasi. Penggunaan metode maserasi tidak membuat pigmen terdegradasi karena ekstraksi padatcair dilakukan pada temperatur ruang (Khanh, 2015;Saini dan Keum, 2018).…”

Improvement in novel ultrasound‐assisted extraction technology of high value‐added components from fruit and vegetable peels

“…The traditional technique has more disadvantages like more energy consumption, a larger amount of solvent intake, lower extraction rate, and long extraction time (Tiwari, 2015; Wang & Weller, 2006). Some emerging techniques over the traditional processes have been discovered for the extraction of desired components from different fruit and vegetable residues, such as ultrasound‐assisted extraction (UAE), microwave‐assisted extraction, pulsed electric field, and supercritical fluid extraction, and so forth (Di Khanh, 2015; Handa, 2008). These emerging methods augment the extraction efficiency, remove the utilization of carcinogenic chemical solvent, improve the product return, and increase the excellence of the extracted compound (Table 1).…”