RT Journal Article
T1 Recovery of anthocyanins from passion fruit epicarp for food colorants: extraction process optimization and evaluation of bioactive properties
A1 Ghada, Bejaoui
A1 Pereira, Eliana
A1 Pinela, José
A1 Prieto Lage, Miguel Angel
A1 Pereira, Carla
A1 Calhelha, Ricardo C.
A1 Stojković, Dejan
A1 Sokóvić, Marina
A1 Zaghdoudi, Khalil
A1 Barros, Lillian
A1 Ferreira, Isabel C. F. R.
K1 2414.08 Procesos Microbianos
K1 3309.08 Colorantes
AB 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.
PB Molecules
SN 14203049
YR 2020
FD 2020-07-14
LK http://hdl.handle.net/11093/3442
UL http://hdl.handle.net/11093/3442
LA eng
NO Molecules, 25(14): 3203 (2020)
NO Fundação para a Ciência e a Tecnologia | UIDB/00690/2020
DS Investigo
RD 11-dic-2024