Elevating anthocyanin extraction from mangosteen pericarp: A comparative exploration of conventional and emerging non-thermal technology

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-10-06 DOI:10.1016/j.fochx.2024.101882

Giroon Ijod , Nur Izzati Mohamed Nawawi , Rabiha Sulaiman , Mohammad Rashedi Ismail-Fitry , Noranizan Mohd Adzahan , Farooq Anwar , Ezzat Mohamad Azman

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引用次数: 0

Abstract

Mangosteen pericarp (MP) is abundant in bioactive compounds but is often discarded as waste, leading to environmental pollution. This study compared the extraction of dried MP using maceration and high-pressure processing (HPP). HPP at 10 min (500 MPa/20 °C) resulted in the highest ACNs, total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activities. It also significantly reduced residual enzyme activities (REA) of polyphenol oxidase (PPO) and peroxidase (POD) by 33.90 % and 8.27 %, respectively. Fourier-transform infrared spectroscopy (FT-IR) analysis revealed a new wavelength at 2665.25 cm⁻¹, and scanning electron microscopy (SEM) showed significant pore formation in MP cells, indicating cell damage. HPP-10 min enhanced the extraction of bioactive compounds, which significantly elevated the thermal stability of ACNs at 60 °C. This suggests that HPP is a promising method for extracting and preserving ACNs and other bioactive compounds from dried MP, with potential applications as natural colorants.

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提高山竹果果皮中花青素的提取率：传统和新兴非热技术的比较探索

山竹果果皮（MP）含有丰富的生物活性化合物，但通常被作为废物丢弃，导致环境污染。本研究比较了采用浸渍法和高压处理法（HPP）提取干燥的山竹果皮。在 10 分钟（500 兆帕/20 °C）的高压处理中，ACNs、总酚含量（TPC）、总黄酮含量（TFC）和抗氧化活性最高。它还能明显降低多酚氧化酶（PPO）和过氧化物酶（POD）的残余酶活性（REA），降幅分别为 33.90 % 和 8.27 %。傅立叶变换红外光谱（FT-IR）分析表明，在 2665.25 cm-1 处出现了新的波长；扫描电子显微镜（SEM）显示，MP 细胞中有明显的孔隙形成，表明细胞受到了损伤。HPP-10 分钟增强了生物活性化合物的萃取，显著提高了 ACNs 在 60 °C 下的热稳定性。这表明 HPP 是一种从干燥的 MP 中提取和保存 ACNs 及其他生物活性化合物的有效方法，具有作为天然着色剂的潜在应用价值。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.