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Extraction of anthocyanins from red raspberry for natural food colorants development: Processes optimization and in vitro bioactivity

2020Journal article Open access
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dc.contributor.authorRocha, Rosiane
dc.contributor.authorPinela, José
dc.contributor.authorAbreu, Rui M.V.
dc.contributor.authorAñibarro Ortega, Mikel
dc.contributor.authorPires, Tânia C.S.
dc.contributor.authorSaldanha, Ana Luísa
dc.contributor.authorAlves, Maria José
dc.contributor.authorNogueira, António José M.
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2021-02-27T15:58:45Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2021-02-27T15:58:45Z
dc.date.issued2020
dc.description.abstractHeat (HAE)-and ultrasound (UAE)-assisted extraction methods were implemented to recover anthocyanins from red raspberry. Processing time, ethanol concentration, and temperature or ultrasonic power were the independent variables combined in five-level rotatable central composite designs coupled with response surface methodology (RSM) for processes optimization. The extraction yield and levels of cyanidin-3-O-sophoroside (C3S) and cyanidin-3-O-glucoside (C3G) were monitored by gravimetric and HPLC-DAD-ESI/MSn methods, respectively, and used as response criteria. The constructed theoretical models were successfully fitted to the experimental data and used to determine the optimal extraction conditions. When maximizing all responses simultaneously, HAE originated slightly higher response values (61% extract weight and 8.7 mg anthocyanins/g extract) but needed 76 min processing at 38â—¦ C, with 21% ethanol (v/v), while the UAE process required 16 min sonication at 466 W, using 38% ethanol (v/v). The predictive models were experimentally validated, and the purple-red extracts obtained under optimal condition showed antioxidant activity through lipid peroxidation and oxidative hemolysis inhibition, and antibacterial effects against food-related microorganisms, such as Escherichia coli and Enterococcus faecalis. These results highlight the potential of red raspberry extracts as natural food colorants with bioactive effects and could be exploited by industries interested in the production of anthocyanin-based products.en_EN
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020). This research was funded by FEDER-Interreg España-Portugal programme through the projects 0377_Iberphenol_6_E and TRANSCoLAB 0612_TRANS_CO_LAB_2_P, and by the European Regional Development Fund (ERDF) through the Regional Operational Program North 2020, within the scope of Project Mobilizador Norte-01-0247-FEDER-024479: ValorNatural®. National funding by FCT, P.I., through the individual and institutional scientific employment program-contract for the J. Pinela and L. Barros research contracts, respectively.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationRocha, Rosiane; Pinela, José; Abreu, Rui M.V.; Añibarro-Ortega, Mikel; Pires, Tânia C.S.P.; Saldanha, Ana Luísa; Alves, Maria José; Nogueira, António; Ferreira, Isabel C.F.R.; Barros, Lillian (2020). Extraction of anthocyanins from red raspberry for natural food colorants development: Processes optimization and in vitro bioactivity. Processes. ISSN . 8:11, p. 1-19en_EN
dc.identifier.doi10.3390/pr8111447en_EN
dc.identifier.urihttp://hdl.handle.net/10198/23357
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relationMountain Research Center
dc.subjectAntioxidant/antimicrobial activityen_EN
dc.subjectCyanidin glycosidesen_EN
dc.subjectHeat-/ultrasound-assisted extractionen_EN
dc.subjectNatural colorantsen_EN
dc.subjectProcess optimizationen_EN
dc.subjectRubus idaeus Len_EN
dc.titleExtraction of anthocyanins from red raspberry for natural food colorants development: Processes optimization and in vitro bioactivityen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNamePinela
person.familyNameAbreu
person.familyNameAñibarro-Ortega
person.familyNamePires
person.familyNameSaldanha
person.familyNameAlves
person.familyNameNogueira
person.familyNameFerreira
person.familyNameBarros
person.givenNameJosé
person.givenNameRui M.V.
person.givenNameMikel
person.givenNameTânia C.S.P.
person.givenNameAna Luísa
person.givenNameMaria José
person.givenNameAntónio José M.
person.givenNameIsabel C.F.R.
person.givenNameLillian
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person.identifier.scopus-author-id35236343600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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