期刊
FOODS
卷 11, 期 23, 页码 -出版社
MDPI
DOI: 10.3390/foods11233875
关键词
Aronia melanocarpa; anthocyanin; enzyme-assisted extraction; co-pigmentation
资金
- European Union [778168]
- Grant Udviklings og Demonstrations Program (GUPD) under the Ministry of Food and Environment in Denmark under the project COLARO [34009-14-0786]
- Grant Udviklings og Demonstrations Program (GUPD) under the Ministry of Food and Environment in Denmark under the project PROBIOFA [34009-18-1358]
This study focused on the extraction and purification of anthocyanins from chokeberry pomace using enzyme-assisted extraction and adsorption-desorption techniques, while stabilizing the extracts through co-pigmentation. The recovery of anthocyanins was high with minimal impact on their concentration and antioxidant activity, showcasing the potential for producing natural food colorants with enhanced properties.
Chokeberry (Aronia melanocarpa) pomace is a by-product from the juice industry very rich in anthocyanins and other bioactive components. Recovery and purification of anthocyanins from the pomace is a viable valorization strategy that can be implemented to produce high-value natural food colorants with antioxidant properties. In this study, chokeberry pomace was subjected to enzyme-assisted extraction using commercial pectinases. The extracts were further purified by adsorption-desorption using an acrylic resin and stabilized by co-pigmentation with ferulic acid. The anthocyanin concentration and antioxidant activity of the extracts were unaffected by the enzymatic treatment at the conditions tested. The total phenolic content of the extracts suffered minor variations depending on the enzyme formulation used, whereas the dissolved solid content increased in all cases. The adsorption-desorption strategy allowed a 96% recovery of the anthocyanins initially present in the extract, whereas the co-pigmentation treatment magnified the intensity of the color in terms of absorbance, and improved the stability during storage up to one month.
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