TY - JOUR
T1 - A Case Study for the Extraction, Purification, and Co-Pigmentation of Anthocyanins from Aronia melanocarpa Juice Pomace
AU - Roda-Serrat, Maria Cinta
AU - Razi Parjikolaei, Behnaz
AU - Mohammadifakhr, Mehrdad
AU - Martin, Juncal
AU - Norddahl, Birgir
AU - Errico, Massimiliano
N1 - Funding Information:
This work was funded by Grønt Udviklings og Demonstrations Program (GUPD) under the Ministry of Food and Environment in Denmark under the projects COLARO (J. nr. 34009-14-0786) and PROBIOFA (J. nr. 34009-18-1358). M.E. thanks the contribution from European Union’s Horizon 2020 research and innovation programme under Marie Skłodowska-Curie grant agreement No 778168.
Publisher Copyright:
© 2022 by the authors.
PY - 2022/12
Y1 - 2022/12
N2 - Chokeberry (Aronia melanocarpa) 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.
AB - Chokeberry (Aronia melanocarpa) 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.
KW - anthocyanin
KW - Aronia melanocarpa
KW - co-pigmentation
KW - enzyme-assisted extraction
U2 - 10.3390/foods11233875
DO - 10.3390/foods11233875
M3 - Journal article
C2 - 36496683
AN - SCOPUS:85143632253
SN - 2304-8158
VL - 11
JO - Foods
JF - Foods
IS - 23
M1 - 3875
ER -