Enhancement of extraction effectiveness and stability of anthocyanin from Hibiscus sabdariffa L.

Nhon, Hoang Thi Ngoc; My, Nguyen Thi Diem; Tuong, Vo Ngoc; Lien, Phan Thi Kim; Minh, Nguyen Thi Thao; Duy, Le Nguyen Doan; Ánh, Lê Thị Hồng; Đao, Đong Thi Anh

doi:10.1016/j.jafr.2022.100408

Cited by 11 publications

(6 citation statements)

References 38 publications

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“…[24,25] Hibiscus is a natural product of interest due to its antioxidant properties and the widespread use of its extracts as a colorant in products from the food and pharmaceutical industries. [26][27][28] However, the fiber does not have significant use once the extract is obtained, which is why it constitutes a secondary waste product in the extraction process. The development of biocomposites that use this fiber and the studies that prove its activity as a reinforcement are just beginning.…”

Section: Introductionmentioning

confidence: 99%

Physical Properties of Thermoplastic Cornstarch/Hibiscus sabdariffa Fiber Obtained by Evaporation Casting

Ortuño-López¹,

Salazar-Cruz

Real

et al. 2023

Starch Stärke

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Hibiscus sabdariffa is a typical ingredient in a popular Mexican beverage, and a lot of waste is produced as a result. The fibers obtained from Hibiscus sabdariffa waste can be used as reinforcement in a natural composite. This research evaluates the influence and effect of different properties of fiber incorporated into a cornstarch matrix. The mechanical and thermomechanical performance is evaluated using tensile measurements and dynamic mechanical analysis. Thermal stability is analyzed by thermogravimetric analysis. The micrographics show a good incorporation of the bioreinforcement into the polymer matrix. The tensile measurements show that the fiber can be related to a slight decrease in Young´s modulus. The dynamic mechanical analysis results show that the composite with 4 wt% of reinforcement has a higher storage modulus (1139 MPa at 50 °C) than the starch matrix (854 MPa at −50 °C). According to the thermal stability of the composites is displaced to lower temperatures, which can suggest an effect of biodegradation acquired with the progressive addition of the biofibers. As a result, the composites obtained have been shown to be sustainable and friendly to the environment, and the films can offer an advantage for packaging-type bags for foods.

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Section: Introductionmentioning

confidence: 99%

Physical Properties of Thermoplastic Cornstarch/Hibiscus sabdariffa Fiber Obtained by Evaporation Casting

Ortuño-López¹,

Salazar-Cruz

Real

et al. 2023

Starch Stärke

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“…Thus, this leads to the degradation of bioactive compounds during the extraction process. Further, the conventional extraction method usually uses organic solvents together with mixing and heating [8].…”

Section: Results 15 Extraction Of Natural Pigmentsmentioning

confidence: 99%

“…However, the use of anthocyanin-rich extracts as food colourants and healthy foods is limited because of the low stability of anthocyanins under the environmental conditions (heat, oxygen, and light among others) experienced during processing and/or storage [6] since the degradation of anthocyanins will impair the colour, functionality, and overall anthocyanin-contained product's sensory attributes [7]. Therefore, anthocyanin stability improvement has been considered an important requirement [8]. Co-pigmentation and encapsulation are the two most commonly used techniques for anthocyanin stabilization, where encapsulation shows potential for enhancing anthocyanin stability by building a functional barrier between the anthocyanins and external environmental factors such as oxygen, light, temperature, water, enzyme, and reactive compounds [7].…”

Section: Introductionmentioning

confidence: 99%

A Natural Food Colourant from Dioscorea alata (Dandila) in Sri Lanka: Development, Storage Stability and Bio-active Properties

Premachandra,

Amanda Sajiwanie,

Udaya Rathnayaka

2024

Sumat. Med. J.

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Though anthocyanins are popular as natural food colourants with additional functional properties, their instability limited their utilization in the industry. Therefore, this study aimed to formulate a natural food colourant by the microwave-assisted encapsulation of Dandila (Dioscorea alata) anthocyanins to enhance the storage stability of the pigments in ambient conditions and to study the storage stability and the bio-active properties of the formulated colourant. Acidified water was used as the solvent to extract the anthocyanins from Dandila yams. Maltodextrin and gum Arabic were tested as wall materials at three different ratios to encapsulate the extracted pigments. Storage stability, Total Phenolic content, anti-oxidant activity and anti-bacterial activity were determined using appropriate procedures. The colourant formulation encapsulated with maltodextrin (30 mg/ml) was selected as the best encapsulation treatment for Dandila anthocyanin. Anthocyanin degradation was not significant during the tested 12 months of storage period. Noteworthy values were obtained for Total Phenolic Content and anti-oxidant activity. Among the tested strains in the antimicrobial assay, the natural colourant showed inhibitory activities against Escherichia coli and Streptococcus pneumoniae. The results confirm the successful development of a natural colourant rich in bio-active properties from Dandila anthocyanin while ensuring its storage stability in ambient conditions.

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“…The conditions for anthocyanin extraction from H. sabdariffa L. were from previous studies (Nhon et al., 2022 ). Briefly, the material was treated with enzyme cellulase (2% based on the dry matter) for 1.5 h before microwave‐assisted extraction with power 450 W/g in 90 s. After the extraction, the mixtures were centrifuged to remove the residue and obtained the supernatant.…”

Section: Methodsmentioning

confidence: 99%

“…In previous research, we investigated the methods to improve the effectiveness of the anthocyanin extraction process (Nhon et al., 2022 ). In this study, the conditions for spray‐drying to have anthocyanin powder and its characteristics were examined.…”

Section: Introductionmentioning

confidence: 99%

Research on optimization of spray drying conditions, characteristics of anthocyanins extracted from Hibiscus sabdariffa L. flower, and application to marshmallows

Hoang,

Nguyen,

Nguyen

et al. 2024

Food Science & Nutrition

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Anthocyanin, a main‐colored bioactive compound found in Hibiscus sabdariffa L., is well‐known for a varied range of applications as food additives in foodstuff, and natural colorants in food, pharmaceutical, and printing industries. The study aimed to find out the suitable conditions for the spray‐drying process to obtain anthocyanin powder from the extract as well as characterized the powder. In addition, the obtained powder was applied to marshmallows and determined the acceptability of appearance, quality, and scavenging capacity of the candy. The carrier of maltodextrin and gum arabic was selected for spray‐drying, which had optimal conditions at 144°C and 7 mL/min, resulting in 100.22 mg/g anthocyanin content with an encapsulation efficiency of 93.87%. The obtained anthocyanin has appropriate moisture of 5.14%, quite appropriate bulk density, and tapped density, it also was high solubility, and poor flowability but easy compression. The shape of the particle by SEM analysis was low particle size (2–10 μm), wrinkled, unequal spherical size, rough surfaces with indentations, and slight cracks. The X‐ray diffraction (XRD) spectrum of the sample had very low crystallinity and diffuse wide peaks revealing that anthocyanin still exists inside maltodextrin particles. The FT‐IR spectrum had oscillations of characteristic groups of anthocyanin structure. Marshmallow samples added 5% anthocyanin powder gained high acceptability of appearance and maintained the scavenging capacity (DPPH) with an IC50 value of 7368.31 ppm after a month of storage.

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Enhancement of extraction effectiveness and stability of anthocyanin from Hibiscus sabdariffa L.

Cited by 11 publications

References 38 publications

Physical Properties of Thermoplastic Cornstarch/Hibiscus sabdariffa Fiber Obtained by Evaporation Casting

Physical Properties of Thermoplastic Cornstarch/Hibiscus sabdariffa Fiber Obtained by Evaporation Casting

A Natural Food Colourant from Dioscorea alata (Dandila) in Sri Lanka: Development, Storage Stability and Bio-active Properties

Research on optimization of spray drying conditions, characteristics of anthocyanins extracted from Hibiscus sabdariffa L. flower, and application to marshmallows

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