Anthocyanin-rich extract of jabuticaba epicarp as a natural colorant: Optimization of heat- and ultrasound-assisted extractions and application in a bakery product.

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 Chem

journal_title

Food chemistry

authors

Albuquerque BR,Pinela J,Barros L,Oliveira MBPP,Ferreira ICFR

doi

10.1016/j.foodchem.2020.126364

subject

Has Abstract

pub_date

2020-06-30 00:00:00

pages

126364

eissn

0308-8146

issn

1873-7072

pii

S0308-8146(20)30221-1

journal_volume

316

pub_type

杂志文章
  • Stable isotope ratios of H, C, O, N and S for the geographical traceability of Italian rainbow trout (Oncorhynchus mykiss).

    abstract::Multielement isotope ratio was assessed in fat and defatted (protein) fillet of 130 rainbow trout, reared with feed incorporating a high or low fish content in 20 Italian farms, focusing on two northern Italian regions (Friuli Venezia Giulia and Trentino). The aim was to investigate the ability of isotopic analysis to...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.06.017

    authors: Camin F,Perini M,Bontempo L,Galeotti M,Tibaldi E,Piasentier E

    更新日期:2018-11-30 00:00:00

  • Structural characteristics and crystalline properties of lotus seed resistant starch and its prebiotic effects.

    abstract::Lotus seed resistant starch (LRS) is a type of retrograded starch that is commonly known as resistant starch type 3 (RS3). The structural and crystalline properties of unpurified LRS (NP-LRS3), enzyme purified LRS after drying (GP-LRS3), and enzyme purified LRS (ZP-LRS3) were characterized. The result showed that the ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2014.01.036

    authors: Zhang Y,Zeng H,Wang Y,Zeng S,Zheng B

    更新日期:2014-07-15 00:00:00

  • Authentication of Iceland Moss (Cetraria islandica) by UPLC-QToF-MS chemical profiling and DNA barcoding.

    abstract::The lichen Cetraria islandica or Iceland Moss is commonly consumed as tea, food ingredients (e.g. in soup or bread) and herbal medicines. C. islandica, which has two chemotypes, can be difficult to distinguish from the sister species Cetraria ericetorum. They are collectively referred to as the Cetraria islandica spec...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.11.073

    authors: Xu M,Heidmarsson S,Thorsteinsdottir M,Kreuzer M,Hawkins J,Omarsdottir S,Olafsdottir ES

    更新日期:2018-04-15 00:00:00

  • Effect of roasting temperature and time on volatile compounds, total polyphenols, total flavonoids, and lignan of omija (Schisandra chinensis Baillon) fruit extract.

    abstract::In this study, roasting was applied to enhance the volatile compound content and antioxidant activity of hot-air dried omija (Schisandra chinensis Baillon) fruit. The major volatile compounds were furfural, 1,8-cineole and terpinen-4-ol. Total volatile compound concentration in omija roasted at 150 ℃ for 15 min was ap...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.127836

    authors: Park M,Lee KG

    更新日期:2021-02-15 00:00:00

  • Nutritional and physicochemical characteristic of commercial Spanish citrus juices.

    abstract::Citrus juices are perceived as healthy foods by consumers due to their richness in antioxidant compounds. Despite the large number of papers about the antioxidant activity of citrus juices, less is known about the relationship with physicochemical properties. This paper shows that the overall antioxidant activity of c...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2014.05.047

    authors: Alvarez J,Pastoriza S,Alonso-Olalla R,Delgado-Andrade C,Rufián-Henares JA

    更新日期:2014-12-01 00:00:00

  • Development of Perilla seed oil and extra virgin olive oil blends for nutritional, oxidative stability and consumer acceptance improvements.

    abstract::This study reports the blending at different levels (25, 30, 35, 40 and 45%) of Perilla seed oil (PO) with extra virgin olive oil (EVOO). Pure oils and blends were evaluated in terms of free acidity, peroxide value, fatty acid composition, sterols, tocopherols and biophenols content, oxidation stability, sensory accep...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.02.063

    authors: Torri L,Bondioli P,Folegatti L,Rovellini P,Piochi M,Morini G

    更新日期:2019-07-15 00:00:00

  • Monodisperse microsphere-based immobilized metal affinity chromatography approach for preparing Antarctic krill phospholipids followed by HILIC-MS analysis.

    abstract::Phospholipids enriched krill is a functional food beneficial in cardiovascular diseases. Herein, monodisperse microsphere-based immobilized metal affinity chromatographic material (MM-IMAC) was synthesized with Ti4+ incorporated to enrich phospholipids from krill by coordination with phosphate group. The extract was p...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128585

    authors: Shen Q,Wu H,Wang H,Zhao Q,Xue J,Ma J,Wang H

    更新日期:2021-05-15 00:00:00

  • In vitro evaluation of anti-diabetic activity and cytotoxicity of chemically analysed Ocimum basilicum extracts.

    abstract::The aim of this study was to evaluate the role of glucose transporter-4 (GLUT4) in the anti-diabetic effects of methanol, hexane and dichloromethane extracts of the aerial parts of Ocimum basilicum (OB) and to analyze their phytochemical composition. Phytochemical analysis of the three extracts by GC/MS using the sily...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2015.10.044

    authors: Kadan S,Saad B,Sasson Y,Zaid H

    更新日期:2016-04-01 00:00:00

  • Tree-to-tree variation in stearic and oleic acid content in seed fat from Allanblackia floribunda from wild stands: Potential for tree breeding.

    abstract::We determined whether Allanblackia floribunda, a forest tree species that is valued for the fat extracted from its seeds, could be genetically improved for fruit/seed production by sampling 17-40 fruits from each of 70 trees that were distributed among four sites in wild stands. Fat was extracted from the seeds, and s...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2010.12.023

    authors: Atangana AR,van der Vlis E,Khasa DP,van Houten D,Beaulieu J,Hendrickx H

    更新日期:2011-06-15 00:00:00

  • Isoflavone accumulation and the metabolic gene expression in response to persistent UV-B irradiation in soybean sprouts.

    abstract::This study investigated the effects of persistent ultraviolet B (UV-B) irradiation on isoflavone accumulation in soybean sprouts. Three malonyl isoflavones were increased by UV-B. Malonylgenistin specifically accumulated upon UV-B exposure, whereas the other isoflavones were significantly increased under both dark con...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.125376

    authors: Lim YJ,Jeong HY,Gil CS,Kwon SJ,Na JK,Lee C,Eom SH

    更新日期:2020-01-15 00:00:00

  • Can artisanal "Coalho" cheese from Northeastern Brazil be used as a functional food?

    abstract::Brazilian artisanal "Coalho" cheeses from six Northeast towns were investigated as a functional food based on their peptide profiles and antioxidant, zinc-binding and antimicrobial activities. The peptides (WSP) from "Coalho" cheese showed high antioxidant activity, the best value of TEAC being 2223±10.10μM, which mea...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2012.06.058

    authors: Silva RA,Lima MS,Viana JB,Bezerra VS,Pimentel MC,Porto AL,Cavalcanti MT,Lima Filho JL

    更新日期:2012-12-01 00:00:00

  • Screening of lactic acid bacteria for their capacity to bind cypermethrin in vitro and the binding characteristics and its application.

    abstract::In this study, the cypermethrin binding characteristics of lactic acid bacteria were investigated for the first time. Two strains, Lactobacillus plantarum RS60 and Pediococcus acidilactici D15, possessed the highest cypermethrin removal capacity and good tolerance to simulated digestive juices. They were employed for ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2021.129000

    authors: Zhang M,Ming Y,Guo H,Zhu Y,Yang Y,Chen S,He L,Ao X,Liu A,Zhou K,Zou L,Liu S

    更新日期:2021-01-08 00:00:00

  • Prokaryotic communities in multidimensional bottom-pit-mud from old and young pits used for the production of Chinese Strong-Flavor Baijiu.

    abstract::The pit mud (PM) prokaryotic communities with obvious difference between old and young PM is essential for solid-fermentation of Chinese Strong-Flavor Baijiu. The bottom-PM (BPM) is considered more important. In this study, the multidimensional prokaryotic communities of old and young BPMs were investigated. The old B...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.126084

    authors: Zhang H,Meng Y,Wang Y,Zhou Q,Li A,Liu G,Li J,Xing X

    更新日期:2020-05-15 00:00:00

  • Isolation and identification of polysaccharides from Pythium arrhenomanes and application to strawberry fruit (Fragaria ananassa Duch.) preservation.

    abstract::In this study, we extracted exopolysaccharides from Pythium arrhenomanes and purified them to obtain three polysaccharides (PEPS-1, PEPS-2, PEPS-3). The composition of these polysaccharides was determined. PEPS-2 and PEPS-3 showed outstanding antioxidant activities. PEPS-2 was chosen as a polysaccharide-based coating ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.125604

    authors: Yuan Z,Shi Y,Cai F,Zhao J,Xiong Q,Wang Y,Wang X,Zheng Y

    更新日期:2020-03-30 00:00:00

  • A single pump cycling-column-switching technique coupled with homemade high exchange capacity columns for the determination of iodate in iodized edible salt by ion chromatography with UV detection.

    abstract::A single pump cycling-column-switching technique has been developed for the iodate analysis in edible salt. Homemade high exchange capacity columns were adopted for the separation of iodate and chloride. Iodate could be retained and concentrated in a homemade concentrator column after eluents passing through the suppr...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2013.01.070

    authors: Huang Z,Subhani Q,Zhu Z,Guo W,Zhu Y

    更新日期:2013-08-15 00:00:00

  • Combined effects of gamma-irradiation and modified atmosphere packaging on quality of some spices.

    abstract::Thyme (Thymus vidgaris L.), rosemary (Rosmarinus officinalis L.), black pepper (Piper nigrum L.) and cumin (Cuminum cyminum L.) in ground form were packaged in either air or 100% N2 and γ-irradiated at 3 different irradiation levels (7kGy, 12kGy, 17kGy). Total viable bacterial count, yeast and mould count, colour, ess...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2014.01.002

    authors: Kirkin C,Mitrevski B,Gunes G,Marriott PJ

    更新日期:2014-07-01 00:00:00

  • A turn-on red-emitting fluorescent probe for determination of copper(II) ions in food samples and living zebrafish.

    abstract::Herein, we developed a turn-on red-emitting fluorescent probe for the sensitive and selective detection of copper ions (Cu2+) in food samples and living zebrafish. The probe employs a hemicyanine scaffold as the fluorophore and a 2-pyridinecarbonyl group as the recognition receptor and quenching moiety. The 2-pyridine...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128513

    authors: Zhou Z,Tang H,Chen S,Huang Y,Zhu X,Li H,Zhang Y,Yao S

    更新日期:2021-05-01 00:00:00

  • Effects of extraction methods and particle size distribution on the structural, physicochemical, and functional properties of dietary fiber from deoiled cumin.

    abstract::This study evaluated the effects of alkali extraction, enzymatic hydrolysis, shear emulsifying assisted enzymatic hydrolysis, and particle size distribution on the chemical composition and the structural, physicochemical, and functional properties of deoiled cumin dietary fibers (AEDF, EHDF and SEDF). Compared to AEDF...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2015.07.095

    authors: Ma MM,Mu TH

    更新日期:2016-03-01 00:00:00

  • Influence of different drying methods on the physicochemical properties of red beetroot (Beta vulgaris L. var. Cylindra).

    abstract::There is an increased interest in preserving fruits and vegetables by drying. The novelty of this study consists in the combination of the following three drying methods: free convection (at 50, 60, and 70°C), forced convection at 40°C and 315W microwave power. The aim of this study was to investigate the effects of t...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.04.129

    authors: Nistor OV,Seremet Ceclu L,Andronoiu DG,Rudi L,Botez E

    更新日期:2017-12-01 00:00:00

  • Gastric protein hydrolysis of raw and roasted almonds in the growing pig.

    abstract::Gastric protein hydrolysis may influence gastric emptying rate and subsequent protein digestibility in the small intestine. This study examined the gastric hydrolysis of dietary protein from raw and roasted almonds in the growing pig as a model for the adult human. The gastric hydrolysis of almond proteins was quantif...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.05.085

    authors: Bornhorst GM,Drechsler KC,Montoya CA,Rutherfurd SM,Moughan PJ,Singh RP

    更新日期:2016-11-15 00:00:00

  • A highly efficient microextraction technique based on deep eutectic solvent formed by choline chloride and p-cresol for simultaneous determination of lignans in sesame oils.

    abstract::For simultaneous determination of lignans (i.e. sesamin, sesamolin and sesamol) in sesame oils, a highly efficient ultrasonic-assisted liquid-liquid microextraction (UALLME) technique was developed based on deep eutectic solvents (DESs) composed of choline chloride and p-cresol. Compared with the common polyols-based ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.12.088

    authors: Liu W,Zhang K,Yang G,Yu J

    更新日期:2019-05-30 00:00:00

  • Comparison of blue discoloration in radish root among different varieties and blue pigment stability analysis.

    abstract::The internal blue discoloration of radish root after harvest is a physiological phenomenon that decreases the radish quality. Internal blue discoloration in the roots of 16 varieties of Chinese radish along with the stability of blue pigment under different light, pH, and temperature conditions were investigated. Amon...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128164

    authors: Zhang Y,Zhao X,Ma Y,Jiang Y,Wang D,Liang H

    更新日期:2021-03-15 00:00:00

  • Amino acid decarboxylations produced by lipid-derived reactive carbonyls in amino acid mixtures.

    abstract::The formation of 2-phenylethylamine and phenylacetaldehyde in mixtures of phenylalanine, a lipid oxidation product, and a second amino acid was studied to determine the role of the second amino acid in the degradation of phenylalanine produced by lipid-derived reactive carbonyls. The presence of the second amino acid ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.04.032

    authors: Hidalgo FJ,León MM,Zamora R

    更新日期:2016-10-15 00:00:00

  • A rapid space-resolved solid-phase microextraction method as a powerful tool to determine contaminants in wine based on their volatility.

    abstract::A novel space-resolved solid phase microextraction (SR-SPME) technique was developed to facilitate simultaneously analyte monitoring within heterogeneous samples. Graphene (G) and graphene oxide (GO) were coated separately to the segmented fibers which were successfully used for the solid-phase microextraction of two ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2014.12.037

    authors: Liu M,Peng QQ,Chen YF,Tang Q,Feng Q

    更新日期:2015-06-01 00:00:00

  • Effects of enzymatic free fatty acid reduction process on the composition and phytochemicals of rice bran oil.

    abstract::The effects of enzymatic free fatty acid reduction process (EFFARP) on the composition and phytochemicals of dewaxed and degummed rice bran oil (DDRBO) were investigated and compared with the effects observed using internal acyl acceptors. The acid value of DDRBO was effectively decreased from 16.99 mg KOH/g to approx...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.127757

    authors: Sun X,Zhang L,Yan J,Song F,Tian S,Xie J

    更新日期:2021-02-01 00:00:00

  • Effect of different drying methods on the product quality and bioactive polysaccharides of bitter gourd (Momordica charantia L.) slices.

    abstract::In this study, three drying methods, namely, hot-air drying, freeze drying (FD), and infrared radiation drying (ID), were applied to dry bitter gourd (Momordica charantia L.) slices. Results showed that the drying methods had significant influences on appearance, color, rehydration ratio, and microstructure of dried b...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.08.012

    authors: Yan JK,Wu LX,Qiao ZR,Cai WD,Ma H

    更新日期:2019-01-15 00:00:00

  • Impact of production and drying methods on the volatile and phenolic characteristics of fresh and powdered sweet red peppers.

    abstract::Aroma, phenolic compounds and sensory properties of fresh and powdered organic and conventional sweet red peppers dried by three methods (hot air, intermittent microwave and infrared) were studied. The number of aroma compounds was higher in both fresh and powdered organic pepper samples; however, the total amount was...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128129

    authors: Guclu G,Keser D,Kelebek H,Keskin M,Emre Sekerli Y,Soysal Y,Selli S

    更新日期:2021-02-15 00:00:00

  • Effects of pan cooking on micropollutants in meat.

    abstract::This work presents the effects of pan cooking on PCBs, PCDD/Fs, pesticides and trace elements in meat from a risk assessment perspective. Three different realistic cooking intensities were studied. A GC×GC-TOF/MS method was set up for the multiresidue analysis of 189 PCBs, 17 PCDD/Fs and 16 pesticides whereas Cd, As, ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.03.049

    authors: Planche C,Ratel J,Blinet P,Mercier F,Angénieux M,Chafey C,Zinck J,Marchond N,Chevolleau S,Marchand P,Dervilly-Pinel G,Guérin T,Debrauwer L,Engel E

    更新日期:2017-10-01 00:00:00

  • Sensory and instrumental volatile flavor analysis of commercial orange juices prepared by different processing methods.

    abstract::The objective of the current study was to correlate the sensory and instrumental flavor analysis results of commercial orange juice (OJ) products prepared by different processing methods. Descriptive analysis was conducted using a highly trained panel (n = 6) to evaluate four OJs in triplicate. Volatile compounds asso...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.10.129

    authors: Kim MK,Jang HW,Lee KG

    更新日期:2018-11-30 00:00:00

  • Coffee with cinnamon - impact of phytochemicals interactions on antioxidant and anti-inflammatory in vitro activity.

    abstract::This paper evaluates the potential bioaccessibility and interactions between antiradical and anti-inflammatory compounds from coffee and cinnamon. Results obtained for whole plant material extracts were compared with those for chlorogenic and cinnamic acids (the main bioactive constituents of the study material). All ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2014.03.132

    authors: Durak A,Gawlik-Dziki U,Pecio L

    更新日期:2014-11-01 00:00:00