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Recovery of anthocyanins from Eugenia spp. fruit peels: a comparison between heat- and ultrasound-assisted extraction

2024Artigo científico Acesso aberto
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dc.contributor.authorAlbuquerque, Bianca R.
dc.contributor.authorPinela, José
dc.contributor.authorPereira, Carla
dc.contributor.authorMandim, Filipa
dc.contributor.authorHeleno, Sandrina A.
dc.contributor.authorOliveira, Beatriz
dc.contributor.authorBarros, Lillian
dc.date.accessioned2024-01-31T16:35:03Z
dc.date.available2024-01-31T16:35:03Z
dc.date.issued2024
dc.description.abstractNatural colorants have gained increased popularity among consumers and food producers due to their reputation as safer and healthier alternatives to commonly used artificial analogues. These natural pigments can be obtained from by-products resulting from food processing, such as the fruit peels of the Brazilian species Eugenia brasiliensis and Eugenia involucrata, thus contributing to the valorisation and circularity of these undervalued raw materials. Therefore, since these fruit peels present anthocyanin concentrations that justify their exploitation, this study aimed to optimize and compare the recovery of these pigments from these plant by-products using heat- and ultrasound-assisted extraction (HAE and UAE, respectively) methods. For process optimization, a central composite rotatable design coupled with response surface methodology was implemented, considering time, ethanol/water ratio, and temperature (for HAE) or ultrasonic power (for UAE) as relevant independent variables. While UAE resulted in higher extraction yields (40–42%, w/w), HAE led to higher anthocyanin contents (18 mg g−1 from E. involucrata and 323 mg g−1 from E. brasiliensis). Furthermore, the HAE global optimum involved only 2 min of processing. Both theoretical models were experimentally validated by applying the modelpredicted extraction conditions, and the obtained anthocyanin-rich extracts were analysed for colour and in vitro bioactive properties. In general, the extraction method did not greatly affect the colour or the antimicrobial and cytotoxic activities of the extracts. However, only E. brasiliensis extracts showed cytotoxicity on human tumour cell lines, which also stood out for their antioxidant activity, possibly due to the higher anthocyanin content. Thus, Eugenia spp. fruit peels could be an alternative renewable source of natural food colourants with bioactive properties. Nonetheless, since E. brasiliensis extracts displayed moderate toxicity towards normal cells, the toxicity threshold should be further investigated to ensure the safe exploitation of this raw material as a possible source of natural food colourants.pt_PT
dc.description.sponsorshipThe 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/0007/2020). National funding by FCT, P. I., through the scientific employment program-contract for the contracts of J. Pinela (CEECIND/ 01011/2018), C. Pereira (CEEC Institutional), S. Heleno (CEEC Institutional), and L. Barros (CEEC Institutional), and the research grants of B. R. Albuquerque (SFRH/BD/136370/2018 and COVID/BD/152908/2022) and F. Mandim (SFRH/BD/ 146614/2019) are acknowledged.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationAlbuquerque, Bianca R.; Pinela, José; Pereira, Carla; Mandim, Filipa; Heleno, Sandrina A.; Oliveira, Beatriz; Barros, Lillian (2024). Recovery of anthocyanins from Eugenia spp. fruit peels: a comparison between heat- and ultrasound-assisted extraction. Sustainable Food Technology. ISSN 2753-8095. 2:1, p. 189-201pt_PT
dc.identifier.doi10.1039/D3FB00115Fpt_PT
dc.identifier.issn2753-8095
dc.identifier.urihttp://hdl.handle.net/10198/29413
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherRoyal Society of Chemistrypt_PT
dc.relationMountain Research Center - UIDB/00690/2020
dc.relationMountain Research Center - UIDP/00690/2020
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions - LA/P/0007/2020
dc.relationNutriTech | Emerging technologies for functional foods processing: Innovations towards sustainable food systems and human nutrition
dc.relationNatural colorants based on anthocyanins obtained from bioresidues
dc.relationNatural colorants based on anthocyanins obtained from bioresidues
dc.relationIntegrated strategies for the development of a novel functional beverage with sustainable production systems
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectIndustrial fruit processingpt_PT
dc.subjectSustainablept_PT
dc.subjectExtractionpt_PT
dc.subjectBioactive colorantspt_PT
dc.titleRecovery of anthocyanins from Eugenia spp. fruit peels: a comparison between heat- and ultrasound-assisted extractionpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardNumberUIDB/00690/2020
oaire.awardNumberUIDP/00690/2020
oaire.awardNumberLA/P/0007/2020
oaire.awardNumberCEECIND/01011/2018/CP1578/CT0002
oaire.awardNumberSFRH/BD/136370/2018
oaire.awardNumberCOVID/BD/152908/2022
oaire.awardNumberSFRH/BD/146614/2019
oaire.awardTitleMountain Research Center - UIDB/00690/2020
oaire.awardTitleMountain Research Center - UIDP/00690/2020
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions - LA/P/0007/2020
oaire.awardTitleNutriTech | Emerging technologies for functional foods processing: Innovations towards sustainable food systems and human nutrition
oaire.awardTitleNatural colorants based on anthocyanins obtained from bioresidues
oaire.awardTitleNatural colorants based on anthocyanins obtained from bioresidues
oaire.awardTitleIntegrated strategies for the development of a novel functional beverage with sustainable production systems
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
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oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC IND 2018/CEECIND%2F01011%2F2018%2FCP1578%2FCT0002/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F136370%2F2018/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//COVID%2FBD%2F152908%2F2022/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F146614%2F2019/PT
oaire.citation.endPage201pt_PT
oaire.citation.issue1pt_PT
oaire.citation.startPage189pt_PT
oaire.citation.titleSustainable Food Technologypt_PT
oaire.citation.volume2pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamCEEC IND 2018
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person.givenNameSandrina A.
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