Extraction characteristics and optimal parameters of anthocyanin from blueberry powder under microwave-assisted extraction conditions

Zheng, Xianzhe; Xu, Xiuhong; Liu, Chenghai; Sun, Yu; Lin, Zhen; Liu, Haijun

doi:10.1016/j.seppur.2012.11.011

Cited by 90 publications

(52 citation statements)

References 18 publications

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“…Next, the mixture was extracted in a Milestone START S microwave oven for synthesis, at a microwave power of 300 W, for 7 min and a temperature of 40°C (Zheng et al, 2013). Additionally, the fruit samples were extracted with 55% aqueous ethanol (v/v) under the same extraction conditions.…”

Section: Extraction Of Phenolic Compoundsmentioning

confidence: 99%

Seasonal variations of the phenolic constituents in bilberry ( Vaccinium myrtillus L.) leaves, stems and fruits, and their antioxidant activity

et al. 2016

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The seasonal variations of the content and diversity of phenolic compounds, as well as the antioxidant activity of leaves, stems and fruits of bilberry collected in May, July and September, were evaluated for two consecutive years. UPLC/MS(n) analyses showed the predominance of anthocyanins in fruits, caffeic acid derivatives in leaves whereas flavanol oligomers represented more than half of the phenolic compounds in stems. Thioacidolysis revealed degrees of polymerization between 2 and 4 and (-)-epicatechin as the main flavanol unit. The sum of the phenolic compounds by UPLC was highly correlated with the total polyphenol content and the antioxidant activity in the DPPH test for all the extracts except for May leaves. The latter were relatively rich in p-coumaric acid derivatives. Seasonal effects were more marked for leaves, which exhibited higher antioxidant activities and phenolic contents in July and September when these parameters were at their highest in July for stems.

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Section: Extraction Of Phenolic Compoundsmentioning

confidence: 99%

Seasonal variations of the phenolic constituents in bilberry ( Vaccinium myrtillus L.) leaves, stems and fruits, and their antioxidant activity

et al. 2016

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“…Among proposed, microwave‐assisted extraction (MAE) uses low temperatures, short time, and increases the extraction effectiveness in a solvent‐free way. So far, it was used to extract anthocyanins from blueberries (Piovesan et al., ; Zheng et al., ), mulberry (Zou et al., ), red grape skin (Ćurko et al., ; Liazid, Guerrero, Cantos, Palma, & Barroso, ), and Gordonia axilaris fruit (Li et al., ).…”

Section: Introductionmentioning

confidence: 99%

Comparison of Two pH Responsive Color Changing Bio‐Based Films Containing Wasted Fruit Pomace as a Source of Colorants

Kurek

Hlupić

Ščetar

et al. 2019

Journal of Food Science

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The main objective of this work is to develop and characterize novel bio‐based sensor as intelligent food packaging film to monitor quality changes in fresh chicken meat. Chitosan (CS) and carboxymethyl cellulose (CMC) were used as polymer matrices for immobilization of pH sensitive color indicators. Generally considered as a food waste, blueberry (BP) and red grape skin pomace (RP) extracts were used as indicators at total phenolic content (TPC) of 0.06, 0.13, and 0.25 w/v for BP, and 0.006, 0.012, and 0.02 w/v for RP‐based films. Color, mechanical, and intelligent material properties were determined. CS films were more elastic than CMC, while no significant changes in mechanical properties occurred after the addition of both extracts at all concentrations. Notable and eye recognizable color changes in dry films were seen. It was the most significant in the pH range from 4 to 7. For CMC‐based films, color changed from violet to pink for BP extracts and from red to pink for RP extracts. For CS films, the changes were less significant. The color taint and intensity changed toward green in blueberry‐based films and to orange in grape seed extract‐based films. Significant color changes were observed after 46 hr in application tests on fresh chicken meat. This was correlated to pH changes of meat above 6 that was one of the parameters considered as an indication of spoilage. Practical Application This work provides interesting data to food industry. It offers an idea and possibility of managing food waste from fruits and vegetables industry that makes problems and costs when needed to be disposed in a proper manner. Moreover, there is the possibility of producing novel kind of food packaging materials that could be used in order to check the end of food shelf‐life in an inexpensive and natural way. Additional value lies in the fact that materials and procedures could be considered as sustainable.

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“…A suitable method of anthocyanins extraction is necessary, there are some researches on blueberry anthocyanins extraction by ultrasound (He et al, 2016), microwave (Zheng et al, 2013) and heating (Barnes et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Quality of extracts from blueberry pomace by high hydrostatic pressure, ultrasonic, microwave and heating extraction：A comparison study

Zhang

Tchabo

2017

Emir J Food Agric

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The objective of this study was to compare the efficiency of high hydrostatic pressure, ultrasonic, microwave, and heat extraction techniques on the blueberry pomace extract characteristics. The results showed that the highest extraction yield of anthocyanins and total phenols were obtained by high hydrostatic pressure assisted extraction. The difference of extraction yield of anthocyanins was significant (p<0.05) between high hydrostatic pressure assisted extraction and heating extraction. Furthermore, significant difference of total phenols extraction yield was obtained between high hydrostatic pressure assisted extraction and the other three extraction methods. The total color difference was significant for the four extraction methods. High hydrostatic pressure assisted extraction had the highest chroma and least browning index. Moreover, high hydrostatic pressure assisted extraction was found to have the highest hydroxyl radical scavenging activity. In summary, high hydrostatic pressure assisted extraction was revealed to be the suitable technique for phenolic extraction of blueberry pomace.

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Extraction characteristics and optimal parameters of anthocyanin from blueberry powder under microwave-assisted extraction conditions

Cited by 90 publications

References 18 publications

Seasonal variations of the phenolic constituents in bilberry ( Vaccinium myrtillus L.) leaves, stems and fruits, and their antioxidant activity

Seasonal variations of the phenolic constituents in bilberry ( Vaccinium myrtillus L.) leaves, stems and fruits, and their antioxidant activity

Comparison of Two pH Responsive Color Changing Bio‐Based Films Containing Wasted Fruit Pomace as a Source of Colorants

Quality of extracts from blueberry pomace by high hydrostatic pressure, ultrasonic, microwave and heating extraction：A comparison study

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