Dynamic maceration of acerola (Malpighia emarginata DC.) fruit waste: an optimization study to recover anthocyanins
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10198/28976 |
Resumo: | Acerola (Malpighia emarginata DC.) is a tropical fruit with a vibrant red color attributed to anthocyanins, natural pigments, with several applications in the food, nutraceutical, and cosmetic industries. Therefore, the suitability of acerola fruit waste for producing anthocyanin colorants by dynamic maceration was investigated. The extraction process was optimized by combining the factors time (2–90 min), temperature (20–90 C), and ethanol percentage (0–100%) in a central composite rotatable design (CCRD) coupled with response surface methodology (RSM). The extraction yield determined by a gravimetric method and the levels of cyanidin-O-deoxyhexoside and pelargonidin-Odeoxyhexoside anthocyanins quantified in the 20 run extracts by HPLC-DAD were used as dependent variables. After fitting the experimental data to a quadratic equation, the obtained statistically valid predictive models were used to determine optimal macerating conditions. Under global settings (25 min processing at 41 C with 12% ethanol), the extraction yielded 57.1% (w/w) and each gram of extract contained 2.54 mg of anthocyanins. Overall, this study highlights the renewable potential of acerola fruit waste for obtaining natural anthocyanin extracts that could represent a sustainable alternative to artificial colorants used in food and other products. |
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Dynamic maceration of acerola (Malpighia emarginata DC.) fruit waste: an optimization study to recover anthocyaninsMalpighia emarginata DC.Agricultural wasteAnthocyaninsNatural colorantsExtraction methodsProcess optimizationResponse surface methodologyBiowaste valorizationAcerola (Malpighia emarginata DC.) is a tropical fruit with a vibrant red color attributed to anthocyanins, natural pigments, with several applications in the food, nutraceutical, and cosmetic industries. Therefore, the suitability of acerola fruit waste for producing anthocyanin colorants by dynamic maceration was investigated. The extraction process was optimized by combining the factors time (2–90 min), temperature (20–90 C), and ethanol percentage (0–100%) in a central composite rotatable design (CCRD) coupled with response surface methodology (RSM). The extraction yield determined by a gravimetric method and the levels of cyanidin-O-deoxyhexoside and pelargonidin-Odeoxyhexoside anthocyanins quantified in the 20 run extracts by HPLC-DAD were used as dependent variables. After fitting the experimental data to a quadratic equation, the obtained statistically valid predictive models were used to determine optimal macerating conditions. Under global settings (25 min processing at 41 C with 12% ethanol), the extraction yielded 57.1% (w/w) and each gram of extract contained 2.54 mg of anthocyanins. Overall, this study highlights the renewable potential of acerola fruit waste for obtaining natural anthocyanin extracts that could represent a sustainable alternative to artificial colorants used in food and other products.This research was funded by the European Regional Development Fund (ERDF) through the Regional Operational Program North 2020, within the scope of Project GreenHealth, Norte- 01-0145-FEDER-000042. The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES (PIDDAC) to CIMO (UIDB/00690/2020 and UIDP/00690/2020) and SusTEC (LA/P/0007/2021). The authors are also to FCT for the research contracts of J. Pinela (CEECIND/00831/2018), E. Pereira (2021.03908.CEECIND), and L. Barros (CEEC Institutional). C. Caleja is grateful her contract through the project VIIAFoods (PRR Aviso n.º de agenda: C644929456-00000040).MDPIBiblioteca Digital do IPBCerino, María CarolinaPinela, JoséCaleja, CristinaSaux, ClaraPereira, ElianaBarros, Lillian2023-12-19T10:09:09Z20232023-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/28976engCerino, María Carolina; Pinela, José; Caleja, Cristina; Saux, Clara; Pereira, Eliana; Barros, Lillian (2023). Dynamic maceration of acerola (Malpighia emarginata DC.) fruit waste: an optimization study to recover anthocyanins. Agronomy. eISSN 2073-4395. 13:9, p. 1-1210.3390/agronomy130922022073-4395info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-12-27T01:16:49Zoai:bibliotecadigital.ipb.pt:10198/28976Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T00:55:07.172420Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Dynamic maceration of acerola (Malpighia emarginata DC.) fruit waste: an optimization study to recover anthocyanins |
title |
Dynamic maceration of acerola (Malpighia emarginata DC.) fruit waste: an optimization study to recover anthocyanins |
spellingShingle |
Dynamic maceration of acerola (Malpighia emarginata DC.) fruit waste: an optimization study to recover anthocyanins Cerino, María Carolina Malpighia emarginata DC. Agricultural waste Anthocyanins Natural colorants Extraction methods Process optimization Response surface methodology Biowaste valorization |
title_short |
Dynamic maceration of acerola (Malpighia emarginata DC.) fruit waste: an optimization study to recover anthocyanins |
title_full |
Dynamic maceration of acerola (Malpighia emarginata DC.) fruit waste: an optimization study to recover anthocyanins |
title_fullStr |
Dynamic maceration of acerola (Malpighia emarginata DC.) fruit waste: an optimization study to recover anthocyanins |
title_full_unstemmed |
Dynamic maceration of acerola (Malpighia emarginata DC.) fruit waste: an optimization study to recover anthocyanins |
title_sort |
Dynamic maceration of acerola (Malpighia emarginata DC.) fruit waste: an optimization study to recover anthocyanins |
author |
Cerino, María Carolina |
author_facet |
Cerino, María Carolina Pinela, José Caleja, Cristina Saux, Clara Pereira, Eliana Barros, Lillian |
author_role |
author |
author2 |
Pinela, José Caleja, Cristina Saux, Clara Pereira, Eliana Barros, Lillian |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Cerino, María Carolina Pinela, José Caleja, Cristina Saux, Clara Pereira, Eliana Barros, Lillian |
dc.subject.por.fl_str_mv |
Malpighia emarginata DC. Agricultural waste Anthocyanins Natural colorants Extraction methods Process optimization Response surface methodology Biowaste valorization |
topic |
Malpighia emarginata DC. Agricultural waste Anthocyanins Natural colorants Extraction methods Process optimization Response surface methodology Biowaste valorization |
description |
Acerola (Malpighia emarginata DC.) is a tropical fruit with a vibrant red color attributed to anthocyanins, natural pigments, with several applications in the food, nutraceutical, and cosmetic industries. Therefore, the suitability of acerola fruit waste for producing anthocyanin colorants by dynamic maceration was investigated. The extraction process was optimized by combining the factors time (2–90 min), temperature (20–90 C), and ethanol percentage (0–100%) in a central composite rotatable design (CCRD) coupled with response surface methodology (RSM). The extraction yield determined by a gravimetric method and the levels of cyanidin-O-deoxyhexoside and pelargonidin-Odeoxyhexoside anthocyanins quantified in the 20 run extracts by HPLC-DAD were used as dependent variables. After fitting the experimental data to a quadratic equation, the obtained statistically valid predictive models were used to determine optimal macerating conditions. Under global settings (25 min processing at 41 C with 12% ethanol), the extraction yielded 57.1% (w/w) and each gram of extract contained 2.54 mg of anthocyanins. Overall, this study highlights the renewable potential of acerola fruit waste for obtaining natural anthocyanin extracts that could represent a sustainable alternative to artificial colorants used in food and other products. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-12-19T10:09:09Z 2023 2023-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10198/28976 |
url |
http://hdl.handle.net/10198/28976 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Cerino, María Carolina; Pinela, José; Caleja, Cristina; Saux, Clara; Pereira, Eliana; Barros, Lillian (2023). Dynamic maceration of acerola (Malpighia emarginata DC.) fruit waste: an optimization study to recover anthocyanins. Agronomy. eISSN 2073-4395. 13:9, p. 1-12 10.3390/agronomy13092202 2073-4395 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
MDPI |
publisher.none.fl_str_mv |
MDPI |
dc.source.none.fl_str_mv |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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