Optimization of extraction and microencapsulation of anthocyanin pigments extracted from red onion peel and red cabbage

Document Type : Research Paper

Authors


حجتی م، رضوی س, گیلانی ک، 1392. اثر ترکیب دیواره بر ویژگی‌های کانتاگزانتین طبیعی ریزپوشانی شده به روش خشک‌کن پاششی. مجله علوم تغذیه و صنایع غذایی ایران، جلد  هشتم، شماره ۳. صفحه­های 45 تا 54.
قاجاریان ه،  توکلی پور ح،  استیری ح، ۱۳۹۳. بررسی تاثیر نوع سیستم حلال در استخراج آنتوسیانین پوست بادمجان. سومین همایش ملی علوم و صنایع غذایی، قوچان، دانشگاه آزاد اسلامی واحد قوچان.
اکرمی م، قنبرزاده ب، پورظفر ف، مرتضوی ع، دیناروند ر، دهقان نیا ج. 1395. نانوکمپلکس های صمغ عربی- کازئینات حامل بتا کاروتن (2): بررسی اندازه ذرات، پتانسیل زتا ، مورفولوژی و کارایی انکپسولاسیون. مجله پژوهش های صنایع غذایی، دوره بیست و ششم، شماره 4. صفحه­های 763 تا 778.
Aishah B, Nursabrina M, Noriham A, Norizzah A.R and Shahrimi H.M, 2013. Anthocyanins from Hibiscus sabdariffa Melastoma malabathricum and Ipomoea batatas and its color properties. International Food Research Journal 20: 827-834.
Andersen Ø.M and Jordheim M, 2010. Anthocyanins. eLS.
Arapitsas P, Sjöberg P.J. and Turner, 2008. Characterisation of anthocyanins in red cabbage using high resolution liquid chromatography coupled with photodiode array detection and electrospray ionization-linear ion trap mass spectrometry. Food Chemistry 109: 219-226.
Attokaran M, 2011. Natural Food Flavors and Colorants. John Wiley & Sons.
Cacace J.E and Mazza G, 2003. Optimization of extraction of anthocyanins from black currants with aqueous ethanol. Journal of Food Science 68: 240-248.
Chandrasekhar J, Madhusudhan M.C and Raghavarao K.S, 2012. Extraction of anthocyanins from red cabbage and purification using adsorption. Food and Bioproducts Processing 90: 615-623.
Clifford M.N, 2000. Anthocyanins–nature, occurrence and dietary burden. Journal of the Science of Food and Agriculture 80: 1063-1072.
Ersus S and Yurdagel U, 2007. Microencapsulation of anthocyanin pigments of black carrot (Daucus carota L.) by spray drier. Journal of Food Engineering 80: 805-812.
García-Tejeda Y.V, Salinas-Moreno Y, Hernández-Martínez Á.R and Martínez-Bustos F, 2015. Encapsulation of Purple Maize Anthocyanins in Phosphorylated Starch by Spray Drying. Cereal Chemistry 93: 130-137.
Giusti M.M and Wrolstad R.E, 2001. Characterization and measurement of anthocyanins by UV‐visible spectroscopy. Current protocols in food analytical chemistry F1: 1-13.
Jampani C, and Raghavarao K.S.M.S, 2015. Process integration for purification and concentration of red cabbage (Brassica oleracea L.) anthocyanins. Separation and Purification Technology, 141: 10-16.
Laokuldilok T. and Kanha N. 2016. Microencapsulation of Black Glutinous Rice Anthocyanins Using Maltodextrins Produced from Broken Rice Fraction as Wall Material by Spray Drying and Freeze Drying. Journal of Food Processing and Preservation, 41: e12877.
Lapornik B, Prošek M and Wondra A.G, 2005. Comparison of extracts prepared from plant by-products using different solvents and extraction time. Journal of Food Engineering 71: 214-222.
Lee J, Durst R.W and Wrolstad R.E, 2005. Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: collaborative study. Journal of AOAC international 88: 1269-1278.
Mabilia R, Scipioni C, Vegliò F and Scianò M.C.T, 2010. Fractional factorial experiments using a test atmosphere to assess the accuracy and precision of a new passive sampler for the determination of formaldehyde in the atmosphere. Atmospheric Environment 44: 3942-3951.
Mendoza F, Dejmek P and Aguilera J.M, 2006. Calibrated color measurements of agricultural foods using image analysis. Postharvest Biology and Technology 41: 285-295.
Oetjen G.W and Haseley P, 2004. Freeze Drying Second, Completely Revised and Extended Edition. WILEY-VCH Verlag GmbHandCo. KGaA, Weinheim ISBN 978:3-527.
Osorio C, Acevedo B, Hillebrand S, Carriazo J, Winterhalter P and Morales A.L, 2010. Microencapsulation by spray-drying of anthocyanin pigments from corozo (Bactris guineensis) fruit. Journal of Agricultural and Food Chemistry 58: 6977-6985.
Rajha H.N, El Darra N, Hobaika Z, Boussetta N, Vorobiev E, Maroun R.G and Louka N, 2014. Extraction of total phenolic compounds, flavonoids, anthocyanins and tannins from grape byproducts by response surface methodology. Influence of solid-liquid ratio, particle size, time, temperature and solvent mixtures on the optimization process. Food and Nutrition Sciences 5: 397-409.
Rein M, 2005. Copigmentation reactions and color stability of berry anthocyanins, Ph.D. Thesis, University of Helsinki.
Selim K.A, Khalil K.E, Abdel-Bary M.S and Abdel-Azeim N.A, 2008. Extraction, encapsulation and utilization of red pigments from roselle (Hibiscus sabdariffa L.) as natural food colourants. In Alexandria Journal for Food Science and Technology. Special Volume Conference: 7-20.
Shahidi F and Han X.Q, 1993. Encapsulation of food ingredients. Critical Reviews in Food Science & Nutrition 33: 501-547.
Sharif A, Saim N, Jasmani H and Ahmad W.Y.W, 2010. Effects of Solvent and Temperature on the Extraction of Colorant from Onion (Allium сера) Skin using Pressurized Liquid Extraction. Asian Journal of Applied Sciences 3: 262-268.
Slimestad R, Fossen T and Vågen I.M, 2007. Onions: a source of unique dietary flavonoids. Journal of Agricultural and Food Chemistry 55: 10067-10080.
Vanini L.S, Hirata T.A, Kwiatkowski A and Clemente E, 2009. Extraction and stability of anthocyanins from the benitaka grape cultivar (Vitis vinifera L.). Brazilian Journal of Food Technology 12: 213-219.
Wrolstad R.E, 1993. Color and pigment analyses in fruit products. Corvallis Or.: Agricultural Experiment Station. Oregon State Univercity.