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Green extraction of anthocyanin from red cabbage waste using acid whey as a promising bio-based solvent

2025Journal article Open access
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dc.contributor.authorOliveira, Jaine
dc.contributor.authorBenvenutti, Laís
dc.contributor.authorAlbuquerque, Bianca R.
dc.contributor.authorFinimundy, Tiane C.
dc.contributor.authorMandim, Filipa
dc.contributor.authorPires, Tânia C.S.P.
dc.contributor.authorPereira, Carla
dc.contributor.authorCorrêa, Rúbia C.G.
dc.contributor.authorBarros, Lillian
dc.contributor.authorZielinski, Acacio A.F.
dc.date.accessioned2025-02-10T11:18:21Z
dc.date.available2025-02-10T11:18:21Z
dc.date.issued2025
dc.description.abstractThe use of acid whey as a biological-based solvent may be an innovative and sustainable strategy to add value to agro-industrial by-products. This study assessed acid whey as a solvent for extracting anthocyanins from discarded red cabbage leaves. Methods such as Heating and Stirring Extraction (HSE), Ultrasound-Assisted Extraction (UAE), and Pressurized Liquid Extraction (PLE) were compared using acid whey or acidified ethanol as solvents. The yield of anthocyanin extract from acid whey is approximately 7 % lower compared to that obtained from acidified ethanol. All extracts exhibited in vitro antioxidant activity. Anthocyanin-rich extracts from red cabbage leaves revealed the predominant presence of cyanidin-3-O-(feruloyl)-sophoroside-5-O-glucoside (949 m/z). No cytotoxic effects were observed in the tested extracts, underscoring their safety and potential for industrial applications. Furthermore, incorporating powdered extracts into marshmallows yielded promising results as a natural colorant, emphasizing their versatility. These findings underscore acid whey role as a sustainable biobased solvent for extracting anthocyanins from red cabbage waste. Industrial relevance: The use of acid whey as a solvent for extracting anthocyanins from purple cabbage leaves is a valuable alternative in the agroindustry. This practice adds value to by-products and promotes sustainability. Emerging technologies, such as ultrasound-assisted extraction (UAE) and pressurized liquid extraction (PLE), enhance the efficiency of this process. Analysis shows that acid whey is efficient and environmentally friendly, yielding extracts with antioxidant properties. These extracts can also serve as natural colorants, meeting the demand for natural ingredients. Thus, acid whey enhances sustainability in agroindustrial production.pt_PT
dc.description.sponsorshipThe authors are also grateful to CAPES (OLIVEIRA, J. scholarship) and CNPq (Grant number 304020/2022-2), and to FCT/MCTES (PIDDAC): CIMO, UIDB/00690/2020 (DOI: 10.54499/UIDB/00690/2020) and UIDP/00690/2020 (DOI: 10.54499/UIDP/00690/2020); and SusTEC, LA/P/0007/2020 (DOI: 10.54499/LA/P/0007/2020); also to National funding by FCT, P.I., through the individual scientific employment program-contract for L. Barros and C. Pereira contracts. R. C. G. Corrêa is a research grant recipient of Cesumar Institute of Science, Technology, and Innovation (ICETI).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationOliveira, Jaine; Benvenutti, Laís; Albuquerque, Bianca R.; Finimundy, Tiane C.; Mandim, Filipa; Pires, Tânia C.S.P.; Pereira, Carla; Corrêa, Rúbia Carvalho Gomes; Barros, Lillian; Zielinski, Acácio Antonio Ferreira (2025). Green extraction of anthocyanin from red cabbage waste using acid whey as a promising bio-based solvent. Innovative Food Science & Emerging Technologies. ISSN 1466-8564. 100, p. 1-10pt_PT
dc.identifier.doi10.1016/j.ifset.2025.103926pt_PT
dc.identifier.issn1466-8564
dc.identifier.urihttp://hdl.handle.net/10198/31152
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationMountain Research Center
dc.relationMountain Research Center
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectGreen extractionpt_PT
dc.subjectBio-based solventpt_PT
dc.subjectDairy industrypt_PT
dc.subjectBy-product valorizationpt_PT
dc.subjectPressurized liquid extractionpt_PT
dc.subjectUltrasound-assisted extractionpt_PT
dc.titleGreen extraction of anthocyanin from red cabbage waste using acid whey as a promising bio-based solventpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleMountain Research Center
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PT
oaire.citation.endPage10pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleInnovative Food Science & Emerging Technologiespt_PT
oaire.citation.volume100pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameAlbuquerque
person.familyNameFinimundy
person.familyNameMandim
person.familyNamePires
person.familyNamePereira
person.familyNameCorrêa
person.familyNameBarros
person.givenNameBianca R.
person.givenNameTiane C.
person.givenNameFilipa
person.givenNameTânia C.S.P.
person.givenNameCarla
person.givenNameRúbia C.G.
person.givenNameLillian
person.identifier2118829
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person.identifier.ciencia-id9616-35CB-D001
person.identifier.orcid0000-0003-4109-7921
person.identifier.orcid0000-0003-3516-0795
person.identifier.orcid0000-0002-6494-2326
person.identifier.orcid0000-0002-3954-3833
person.identifier.orcid0000-0003-0093-771X
person.identifier.orcid0000-0003-0269-4344
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridQ-2842-2018
person.identifier.ridK-1629-2016
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id57192311941
person.identifier.scopus-author-id57057440000
person.identifier.scopus-author-id55627876424
person.identifier.scopus-author-id37661286600
person.identifier.scopus-author-id35236343600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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