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Advisor(s)
Abstract(s)
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.
Description
Keywords
Malpighia emarginata DC. Agricultural waste Anthocyanins Natural colorants Extraction methods Process optimization Response surface methodology Biowaste valorization
Pedagogical Context
Citation
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
Publisher
MDPI