A platform for research: civil engineering, architecture and urbanism
A platform for research: civil engineering, architecture and urbanism
Optimization of heat- and ultrasound-assisted extraction of anthocyanins from Hibiscus sabdariffa calyces for natural food colorants
calyces. The extraction variables, time (t), ethanol proportion (S), and temperature (T) or ultrasonic power (P), were combined in a 5-level experimental design and analysed by response surface methodology for process optimization. The delphinidin-3-O-sambubioside (C1) and cyanidin-3-O-sambubioside (C2) levels were monitored by LC-DAD-ESI/MSn and used as response criteria. The developed models were successfully fitted to the experimental data and used to determine optimal extraction conditions. UAE was the most efficient method yielding 51.76 mg C1+C2/g R under optimal conditions (t=26.1 min, P=296.6W and S=39.1% ethanol, v/ v). The dose-response effects of the solid/liquid ratio on the extraction rate were also determined. The anthocyanin levels herein reported are higher than those found in the literature, which support the potential use of H. sabdariffa as a sustainable source of natural colorants with application in different industrial sectors. ; The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2013), FEDER through POCI-COMPETE2020 and FCT for financial support to LA LSRE-LCM (POCI-01-0145-FEDER-006984), J. Pinela (UID/AGR/00690/ 2013_DNAABN) and L. Barros contract. This work is funded by the European Regional Development Fund (ERDF) through the Regional Operational Program North 2020, within the scope of Project NORTE- 01-0145-FEDER-023289: DeCodE and project Mobilizador Norte-01- 0247-FEDER-024479: ValorNatural®. The authors are also grateful to FEDER-Interreg España-Portugal programme for financial support through the project 0377_Iberphenol_6_E. To the Xunta de Galicia for financial support to M.A. Prieto. ; info:eu-repo/semantics/publishedVersion
Optimization of heat- and ultrasound-assisted extraction of anthocyanins from Hibiscus sabdariffa calyces for natural food colorants
calyces. The extraction variables, time (t), ethanol proportion (S), and temperature (T) or ultrasonic power (P), were combined in a 5-level experimental design and analysed by response surface methodology for process optimization. The delphinidin-3-O-sambubioside (C1) and cyanidin-3-O-sambubioside (C2) levels were monitored by LC-DAD-ESI/MSn and used as response criteria. The developed models were successfully fitted to the experimental data and used to determine optimal extraction conditions. UAE was the most efficient method yielding 51.76 mg C1+C2/g R under optimal conditions (t=26.1 min, P=296.6W and S=39.1% ethanol, v/ v). The dose-response effects of the solid/liquid ratio on the extraction rate were also determined. The anthocyanin levels herein reported are higher than those found in the literature, which support the potential use of H. sabdariffa as a sustainable source of natural colorants with application in different industrial sectors. ; The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2013), FEDER through POCI-COMPETE2020 and FCT for financial support to LA LSRE-LCM (POCI-01-0145-FEDER-006984), J. Pinela (UID/AGR/00690/ 2013_DNAABN) and L. Barros contract. This work is funded by the European Regional Development Fund (ERDF) through the Regional Operational Program North 2020, within the scope of Project NORTE- 01-0145-FEDER-023289: DeCodE and project Mobilizador Norte-01- 0247-FEDER-024479: ValorNatural®. The authors are also grateful to FEDER-Interreg España-Portugal programme for financial support through the project 0377_Iberphenol_6_E. To the Xunta de Galicia for financial support to M.A. Prieto. ; info:eu-repo/semantics/publishedVersion
Optimization of heat- and ultrasound-assisted extraction of anthocyanins from Hibiscus sabdariffa calyces for natural food colorants
Pinela, José (author) / Prieto Lage, Miguel A. (author) / Pereira, Eliana (author) / Jabeur, Inès (author) / Barreiro, M.F. (author) / Barros, Lillian (author) / Ferreira, Isabel C.F.R. (author)
2019-01-01
doi:10.1016/j.foodchem.2018.09.118
Article (Journal)
Electronic Resource
English
DDC:
690
Thermal and Chemical Studies of Hibiscus sabdariffa-graft-(Vinyl Monomers)
| British Library Online Contents | 2011
Physical, Chemical and Mechanical Properties of Hibiscus sabdariffa Fiber/Polymer Composite
| British Library Online Contents | 2009
| British Library Online Contents | 2009
The effect of ageing temperature on the sensory qualities of Hibiscus sabdariffa (roselle) wine
| BASE | 2019