Advisor(s)
Abstract(s)
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.
Description
Keywords
Anthocyanins Colour stability Extraction optimization Jabuticaba epicarp Natural colorants
Pedagogical Context
Citation
Albuquerque, Bianca R.; Pinela, José; Barros, Lillian; Oliveira, M. Beatriz P.P.; Ferreira, Isabel C.F.R. (2020). Anthocyanin-rich extract of jabuticaba epicarp as a natural colorant: Optimization of heat- and ultrasound-assisted extractions and application in a bakery product. Food Chemistry. ISSN 0308-8146. 316, p. 1-10