Abstract：
:Heat- and ultrasound-assisted extractions of anthocyanins from jabuticaba epicarp were optimized and the colouring potential of the developed extract was tested on macarons. The independent variables time (t), solvent concentration (S), and temperature (T) or power (P) were combined in a five-level central composite design coupled with response surface methodology. The delphinidin-3-O-glucoside and cyanidin-3-O-glucoside levels monitored by HPLC-DAD-ESI/MS were used as response criteria. The developed models were successfully fitted to the experimental data and used to determine optimal extraction conditions. HAE was the most efficient method yielding 81 ± 2 mg/g extract under optimal conditions (t = 21.8 min, T = 47.1 °C and S = 9.1% ethanol, v/v). Macarons were then produced using the optimized anthocyanin-rich colouring extract and their colour parameters and nutritional profile were monitored during shelf-life. The obtained results provided useful information for the development of anthocyanin-rich extracts from a bio-waste with potential use as natural food colorants.
journal_name
Food Chemjournal_title
Food chemistryauthors
Albuquerque BR,Pinela J,Barros L,Oliveira MBPP,Ferreira ICFRdoi
10.1016/j.foodchem.2020.126364subject
Has Abstractpub_date
2020-06-30 00:00:00pages
126364eissn
0308-8146issn
1873-7072pii
S0308-8146(20)30221-1journal_volume
316pub_type
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