Process optimization for enzymatic assisted extraction of anthocyanins from the mulberry wine residue

Li, Yashan; Fang, Tao; Wang, Yanjun; Cui, Kexu; Cao, Jianhong; Cui, Changwei; Nan, Lijun; Li, Yang; Yang, Junmei; Wang, Zhenji

doi:10.1088/1755-1315/559/1/012011

Cited by 9 publications

(4 citation statements)

References 3 publications

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“…In EAE, using pectinex containing pectinase, cellulose, and hemicellulase at pH of 3.5, temperature of 45°C, liquid-to-solid ratio of 10:1, and hydrolysis time of 120 min, the anthocyanin concentration was 675 mg/100 g of the extract ( 151 , 155 ). Li et al also optimized the conditions using pectinase enzyme at pH of 5.9, temperature of 45°C, liquid-to-solid ratio of 20:1, and hydrolysis time of 58 min, anthocyanin concentration was 6.04 mg/g of sample ( 156 ).…”

Section: Extraction Technology Of Anthocyaninsmentioning

confidence: 99%

Onion anthocyanins: Extraction, stability, bioavailability, dietary effect, and health implications

et al. 2022

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Anthocyanins are high-value compounds, and their use as functional foods and their natural colorant have potential health benefits. Anthocyanins seem to possess antioxidant properties, which help prevent neuronal diseases and thereby exhibit anti-inflammatory, chemotherapeutic, cardioprotective, hepatoprotective, and neuroprotective activities. They also show different therapeutic effects against various chronic diseases. Anthocyanins are present in high concentrations in onion. In recent years, although both conventional and improved methods have been used for extraction of anthocyanins, nowadays, improved methods are of great importance because of their higher yield and stability of anthocyanins. In this review, we compile anthocyanins and their derivatives found in onion and the factors affecting their stability. We also analyze different extraction techniques of anthocyanins. From this point of view, it is very important to be precisely aware of the impact that each parameter has on the stability and subsequently potentiate its bioavailability or beneficial health effects. We present up-to-date information on bioavailability, dietary effects, and health implications of anthocyanins such as antioxidant, antidiabetic, anticancerous, antiobesity, cardioprotective, and hepatoprotective activities.

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Section: Extraction Technology Of Anthocyaninsmentioning

confidence: 99%

Onion anthocyanins: Extraction, stability, bioavailability, dietary effect, and health implications

et al. 2022

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“…EAE has been used for the extraction of phenolic compounds and anthocyanins from multiple matrices, such as pumpkin [35], residues from the production of blackberry wine [36], dragon fruit skin [37], or Akebia trifoliata [38]. However, to the best of the authors' knowledge, EAE has not been previously applied to açai samples.…”

Section: Introductionmentioning

confidence: 99%

Optimization of an Enzyme-Assisted Extraction Method for the Anthocyanins Present in Açai (Euterpe oleracea Mart.)

et al. 2022

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Several investigations have proven the presence of anthocyanins in different parts of açai plants. These compounds are responsible for the notable therapeutic properties of açai such as antioxidant, antimicrobial, anti-inflammatory, anticancer, and anticonvulsant. We have therefore optimized an enzyme-assisted extraction method for the anthocyanins found in açai, to be subsequently applied in many fields such as agrifood, medicine, or cosmetics. A Plackett–Burman design with seven variables (time of extraction, pH, temperature, agitation, percentage of ethanol in the solvent, amount of sample, and units of enzyme) was employed to determine the predominant extraction variables, of which four were categorized as influential. Subsequently, a Box–Behnken design–response surface methodology made it possible to determine the degree of influence from these variables and their optimal values. The optimal conditions were established as 0.1 g of açai heated up to 60 °C and extracted using 15 mL of solvent with pH 4 and 40% ethanol, 500 units of enzyme per gram of sample, and agitation at 150 rpm for 15 min. The repeatability and intermediate precision of the developed method were confirmed by variation coefficients below 5%. Finally, the developed method was compared against the extensively used maceration and ultrasound-assisted extraction methods.

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“…In recent years, supercritical carbon dioxide, 6 ultrasound, 10 microwave, 11 and other emerging technologies have been applied to extract anthocyanins from haskap for overcoming the drawbacks of traditional extraction methods, but either equipment costs were high or based on organic reagents. In addition, enzymatic methods (EMs) have been widely used as a perfect method to enhance anthocyanin production in various plant matrices 12‐14 . Cold plasma, which mainly consists of ultraviolet photons, positive and negative ions, atomic molecules in neutral or excited states, free radicals, free electrons, and other substances, has been mainly used to enhance the active ingredient (especially TAC) extraction of different foods 15‐19 .…”

Section: Introductionmentioning

confidence: 99%

“…In addition, enzymatic methods (EMs) have been widely used as a perfect method to enhance anthocyanin production in various plant matrices. [12][13][14] Cold plasma, which mainly consists of ultraviolet photons, positive and negative ions, atomic molecules in neutral or excited states, free radicals, free electrons, and other substances, has been mainly used to enhance the active ingredient (especially TAC) extraction of different foods. [15][16][17][18][19] Nevertheless, the cold plasmaassisted enzyme method (CPEM), which combines the advantages of both methods (EM and CP) and has the potential to be an efficient and environmentally friendly method, has not been reported for the extraction of anthocyanin.…”

Section: Introductionmentioning

confidence: 99%

Extraction of anthocyanins from haskap using cold plasma‐assisted enzyme

Zhou

et al. 2022

J Sci Food Agric

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BACKGROUND Haskap berries (Lonicera caerulea L.) are rich in anthocyanins. Cold plasma‐assisted enzyme method (CPEM) is an innovative method for green extraction of anthocyanins, which was optimized by an artificial neural network‐genetic algorithm (ANN‐GA) to maximize the yield. In this study, seven factors were screened using by Plackett–Burman design based on single‐factor experiments and optimized by ANN‐GA. RESULTS The results showed that the maximum total anthocyanin content (TAC, 42.45 ± 0.25 g cyanidin‐3‐glucoside equivalent (C3G) kg−1 dry weight, DW) was obtained under optimal pretreatment power of 192 W, pretreatment time of 29 s and liquid‐to‐solid ratio of 39 mL g−1. Cleavage and porosity appeared on the surface of the treated sample. The active ingredients and antioxidant capacity of the CPEM extracts were identified by ultra‐performance liquid chromatography with quadrupole time‐of‐flight mass spectrometry (UPLC‐Q‐TOF‐MS). Compared with other extraction technologies, CPEM presents the advantages of shortening the extraction time, reducing the solvent volume, and significantly increasing active ingredients and antioxidant activity. CONCLUSION The ANN‐GA has better predictive and higher accuracy than the response surface methodology (RSM) model and is more suitable for optimizing the CPEM by greatly improving the process yield and the utilization of biomass, thus contributing to the sustainability of the agri‐food chain. © 2022 Society of Chemical Industry.

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Process optimization for enzymatic assisted extraction of anthocyanins from the mulberry wine residue

Cited by 9 publications

References 3 publications

Onion anthocyanins: Extraction, stability, bioavailability, dietary effect, and health implications

Onion anthocyanins: Extraction, stability, bioavailability, dietary effect, and health implications

Optimization of an Enzyme-Assisted Extraction Method for the Anthocyanins Present in Açai (Euterpe oleracea Mart.)

Extraction of anthocyanins from haskap using cold plasma‐assisted enzyme

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