A Case Study for the Extraction, Purification, and Co-Pigmentation of Anthocyanins from Aronia melanocarpa Juice Pomace

Chokeberry ( ) pomace is a by-product from the juice industry very rich in anthocyanins and other bioactive components. Recovery and purification of anthocyanins from the pomace is a viable valorization strategy that can be implemented to produce high-value natural food colorants with antioxidant pr...

Full description

Saved in:
Bibliographic Details
Published inFoods Vol. 11; no. 23; p. 3875
Main Authors Roda-Serrat, Maria Cinta, Razi Parjikolaei, Behnaz, Mohammadifakhr, Mehrdad, Martin, Juncal, Norddahl, Birgir, Errico, Massimiliano
Format Journal Article
LanguageEnglish
Published Switzerland MDPI AG 01.12.2022
MDPI
Subjects
Acids
Acrylic resins
Adsorption
anthocyanin
Anthocyanins
Antioxidants
Aqueous solutions
Aronia melanocarpa
co-pigmentation
Desorption
Dissolved solids
enzyme-assisted extraction
Enzymes
Ethanol
Experiments
Ferulic acid
Food dyes
Food science
Natural & organic foods
Pectinase
Phenolic compounds
Phenols
Pigmentation
Purification
Recovery
Shelf life
Ultrasonic imaging
Denmark
Germany
anthocyanin
Aronia melanocarpa
co-pigmentation
enzyme-assisted extraction
Online AccessGet full text

Cover

More Information
Summary:Chokeberry ( ) pomace is a by-product from the juice industry very rich in anthocyanins and other bioactive components. Recovery and purification of anthocyanins from the pomace is a viable valorization strategy that can be implemented to produce high-value natural food colorants with antioxidant properties. In this study, chokeberry pomace was subjected to enzyme-assisted extraction using commercial pectinases. The extracts were further purified by adsorption-desorption using an acrylic resin and stabilized by co-pigmentation with ferulic acid. The anthocyanin concentration and antioxidant activity of the extracts were unaffected by the enzymatic treatment at the conditions tested. The total phenolic content of the extracts suffered minor variations depending on the enzyme formulation used, whereas the dissolved solid content increased in all cases. The adsorption-desorption strategy allowed a 96% recovery of the anthocyanins initially present in the extract, whereas the co-pigmentation treatment magnified the intensity of the color in terms of absorbance, and improved the stability during storage up to one month.
Bibliography:ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
ISSN:2304-8158
2304-8158
DOI:10.3390/foods11233875