Optimization of green extraction of anthocyanins from purple passion fruit peels by response surface methodology

Li, Meng; Su, Yujie; Yang, Lin; Wang, Zhiwei; Gao, Hong‐Mei; Feng, Li; Wei, Xiangyu; Jiang, Hai‐Long

doi:10.1111/jfpp.13756

Cited by 15 publications

(10 citation statements)

References 30 publications

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“…decreased by approximately 96%. The thermal effect of ultrasound and the cavitation that occurs during sonication damage the cell wall of the samples and reduces the particle size, for that matter, the migration of the active components to solvent is much easier (İlter et al, 2018;Liu et al, 2018). Thus, ultrasound extraction was expected to be more efficient compared with traditional methods like ME.…”

Section: Influence Of Extraction Parameters On Tpcmentioning

confidence: 99%

Effect of ohmic heating on ultrasound extraction of phenolic compounds from cornelian cherry (Cornus mas)

Kutlu

İşçi

Şakıyan

et al. 2021

J. Food Process. Preserv.

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Cornelian cherry, a perennial plant belongs to Cornaceae family (Cornus mas), grows at high grounds in the form of small-bush trees.Cornelian cherry is cultivated in Europe, especially in the Czech Republic, Poland, and Slovakia (Rop et al., 2010). In recent years, production of cornelian cherry is also developed in Turkey. According to data of Turkish Statistical Institute, the production is approximately 11 tons/year in Turkey (Anonymus, 2017). Fruits of cornelian cherry are usually dark red, but are also available in pink or yellow. The average weight of the fruit is in the range of 5 to 8 g. Seed of the fruit constitutes approximately 7.5%-11% of the total fruit weight (Klimenko, 2004). Chemical analyses of cornelian cherry have shown that it has significant number of phenolic compounds (anthocyanins, flavonoids, flavanols, and phenolic acids; Dinda et al., 2016).Ultrasound is becoming more popular for the extraction of valuable compounds from food materials. Its principle is based on heat and mass transfer by providing cell wall destruction with cavitation effect. Ultrasound extraction has many advantages such as high penetration depth, high product efficiency, low solvent consumption, and preservation of heat sensitive products. Moreover, it can be easily integrated with other devices (Barba et al., 2016).In literature, ultrasound extraction has been widely used to extract valuable products (

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Section: Influence Of Extraction Parameters On Tpcmentioning

confidence: 99%

Effect of ohmic heating on ultrasound extraction of phenolic compounds from cornelian cherry (Cornus mas)

Kutlu

İşçi

Şakıyan

et al. 2021

J. Food Process. Preserv.

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“…During processing, the epicarp is generally discarded as a solid bio-waste, which constitutes approximately half of the fruit weight [7]. This purple part of the fruit peel is rich in bioactive constituents such as flavonoids, phenolic acids, and pigments like anthocyanins [8].…”

Section: Introductionmentioning

confidence: 99%

Recovery of Anthocyanins from Passion Fruit Epicarp for Food Colorants: Extraction Process Optimization and Evaluation of Bioactive Properties

et al. 2020

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The potential of passion fruit (Passiflora edulis Sims) epicarp to produce anthocyanin-based colorants with bioactive properties was evaluated. First, a five-level three-factor factorial design coupled with response surface methodology was implemented to optimize the extraction of anthocyanins from dark purple epicarps. The extraction yield and cyanidin-3-O-glucoside content were used as response criteria. The constructed models were fitted to the experimental data and used to calculate the optimal processing conditions (t = 38 min, T = 20 °C, S = 0% ethanol/water (v/v) acidified with citric acid to pH 3, and RS/L = 50 g/L) that lead to maximum responses (3.4 mg/g dried epicarp and 9 mg/g extract). Then, the antioxidant, antimicrobial, and cytotoxic activities of anthocyanin extracts obtained using the optimized method and a conventional extraction method were evaluated in vitro. The extract obtained by the optimized method revealed a higher bioactivity, in agreement with the higher cyanidin-3-O-glucoside content. This study highlighted the coloring and bioactive potential of a bio-based ingredient recycled from a bio-waste, which promotes a sustainable bioeconomy in the agri-food sector.

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“…The contour shape in the figure can reflect the interaction size (Chen et al, 2020b). When it is oval, it indicates that the interaction is significant, while the circle indicates that the interaction is not significant (Liu et al, 2019).…”

Section: Interaction Analysis Of Complex Enzymatic Hydrolysismentioning

confidence: 99%

Research on complex enzyme system to extract Hibiscus Sabdariffa L reducing sugar

Liu¹,

Chen

2022

Food Sci. Technol

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Hibiscus Sabdariffa L. has important nutritional and medicinal value. Currently, a safe process extraction of reducing sugar from Hibiscus Sabdariffa L. calyx by biological complex enzyme system is seldom investigated. In this experiment, the pectinase and cellulase complex enzyme system was used to optimize the enzymatic hydrolysis of Hibiscus Sabdariffa L. and Box behnken was used to design the experiment. The results showed that there was significant difference in enzymolysis effect of Hibiscus Sabdariffa L under different conditions (p < 0.05). When the enzymolysis temperature was 45 °C, pH 4.5, and the mass volume ratio of material to liquid was 5g:100ml, the optimum conditions were obtained by response surface methodology: the addition amount of pectinase and cellulase complex enzyme was 0.011 g/kg, the ratio of mixed enzyme was 1.36:1, the enzymolysis time was 2.09 h, and the reducing sugar content of Hibiscus Sabdariffa L extract was 3.56 mg/ml. The experimental results of reducing sugar content of Hibiscus Sabdariffa L (3.54 ± 0.1mg / ml) were in good agreement with the predicted value of the equation fitted by response surface. The mixed enzyme system of pectinase and cellulase has the advantages of environmental protection and energy saving, which can provide guidance for industrial production.

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Optimization of green extraction of anthocyanins from purple passion fruit peels by response surface methodology

Cited by 15 publications

References 30 publications

Effect of ohmic heating on ultrasound extraction of phenolic compounds from cornelian cherry (Cornus mas)

Effect of ohmic heating on ultrasound extraction of phenolic compounds from cornelian cherry (Cornus mas)

Recovery of Anthocyanins from Passion Fruit Epicarp for Food Colorants: Extraction Process Optimization and Evaluation of Bioactive Properties

Research on complex enzyme system to extract Hibiscus Sabdariffa L reducing sugar

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