Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; REQUIMTE/LAQV, Faculdade de Farmácia, Universidade do Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal.
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
Food Chem. 2020 Jun 30;316:126364. doi: 10.1016/j.foodchem.2020.126364. Epub 2020 Feb 5.
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.
热辅助和超声辅助提取树莓果皮中的花色苷，并优化了开发提取物的上光性能，在马卡龙上测试了该提取物的上光性能。采用五水平中心组合设计结合响应面法，将独立变量时间（t）、溶剂浓度（S）和温度（T）或功率（P）进行组合。高效液相色谱-二极管阵列检测-电喷雾/质谱联用（HPLC-DAD-ESI/MS）监测到的矢车菊素-3-O-葡萄糖苷和芍药素-3-O-葡萄糖苷水平被用作响应标准。开发的模型成功地拟合了实验数据，并用于确定最佳提取条件。HAE 是最有效的方法，在最佳条件下（t=21.8 分钟，T=47.1°C 和 S=9.1%乙醇，v/v）可得到 81±2mg/g 的提取物。然后使用优化的富含花色苷的上光提取物来生产马卡龙，并在保质期内监测其颜色参数和营养成分。所得结果为开发具有潜在天然食用色素用途的生物废料中富含花色苷的提取物提供了有用的信息。
