{"title":"Green extraction of anthocyanin from red cabbage waste using acid whey as a promising bio-based solvent","authors":"Jaine Oliveira , Laís Benvenutti , Bianca R. Albuquerque , Tiane C. Finimundy , Filipa Mandim , Tânia C.S.P. Pires , Carla Pereira , Rúbia Carvalho Gomes Corrêa , Lillian Barros , Acácio Antonio Ferreira Zielinski","doi":"10.1016/j.ifset.2025.103926","DOIUrl":null,"url":null,"abstract":"<div><div>The use of acid whey as a biological-based solvent may be an innovative and sustainable strategy to add value to agro-industrial by-products. This study assessed acid whey as a solvent for extracting anthocyanins from discarded red cabbage leaves. Methods such as Heating and Stirring Extraction (HSE), Ultrasound-Assisted Extraction (UAE), and Pressurized Liquid Extraction (PLE) were compared using acid whey or acidified ethanol as solvents. The yield of anthocyanin extract from acid whey is approximately 7 % lower compared to that obtained from acidified ethanol. All extracts exhibited <em>in vitro</em> antioxidant activity. Anthocyanin-rich extracts from red cabbage leaves revealed the predominant presence of cyanidin-3-<em>O</em>-(feruloyl)-sophoroside-5-<em>O</em>-glucoside (949 <em>m/z</em>). No cytotoxic effects were observed in the tested extracts, underscoring their safety and potential for industrial applications. Furthermore, incorporating powdered extracts into marshmallows yielded promising results as a natural colorant, emphasizing their versatility. These findings underscore acid whey role as a sustainable biobased solvent for extracting anthocyanins from red cabbage waste.</div></div><div><h3>Industrial relevance</h3><div>The use of acid whey as a solvent for extracting anthocyanins from purple cabbage leaves is a valuable alternative in the agroindustry. This practice adds value to by-products and promotes sustainability. Emerging technologies, such as ultrasound-assisted extraction (UAE) and pressurized liquid extraction (PLE), enhance the efficiency of this process. Analysis shows that acid whey is efficient and environmentally friendly, yielding extracts with antioxidant properties. These extracts can also serve as natural colorants, meeting the demand for natural ingredients. Thus, acid whey enhances sustainability in agroindustrial production.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103926"},"PeriodicalIF":6.3000,"publicationDate":"2025-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Innovative Food Science & Emerging Technologies","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1466856425000104","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
The use of acid whey as a biological-based solvent may be an innovative and sustainable strategy to add value to agro-industrial by-products. This study assessed acid whey as a solvent for extracting anthocyanins from discarded red cabbage leaves. Methods such as Heating and Stirring Extraction (HSE), Ultrasound-Assisted Extraction (UAE), and Pressurized Liquid Extraction (PLE) were compared using acid whey or acidified ethanol as solvents. The yield of anthocyanin extract from acid whey is approximately 7 % lower compared to that obtained from acidified ethanol. All extracts exhibited in vitro antioxidant activity. Anthocyanin-rich extracts from red cabbage leaves revealed the predominant presence of cyanidin-3-O-(feruloyl)-sophoroside-5-O-glucoside (949 m/z). No cytotoxic effects were observed in the tested extracts, underscoring their safety and potential for industrial applications. Furthermore, incorporating powdered extracts into marshmallows yielded promising results as a natural colorant, emphasizing their versatility. These findings underscore acid whey role as a sustainable biobased solvent for extracting anthocyanins from red cabbage waste.
Industrial relevance
The use of acid whey as a solvent for extracting anthocyanins from purple cabbage leaves is a valuable alternative in the agroindustry. This practice adds value to by-products and promotes sustainability. Emerging technologies, such as ultrasound-assisted extraction (UAE) and pressurized liquid extraction (PLE), enhance the efficiency of this process. Analysis shows that acid whey is efficient and environmentally friendly, yielding extracts with antioxidant properties. These extracts can also serve as natural colorants, meeting the demand for natural ingredients. Thus, acid whey enhances sustainability in agroindustrial production.
使用酸性乳清作为生物基溶剂可能是一种创新和可持续的战略,以增加农工副产品的价值。本研究以酸性乳清为溶剂,从废弃的红甘蓝叶中提取花青素。以酸性乳清或酸化乙醇为溶剂,比较了加热搅拌提取(HSE)、超声辅助提取(UAE)和加压液体提取(PLE)等方法。从酸性乳清中提取花青素的产率比从酸化乙醇中提取花青素的产率低约7%。所有提取物均表现出体外抗氧化活性。从红甘蓝叶中提取的富含花青素的提取物中,主要存在花青素-3- o -(阿魏酰)-槐苷-5- o -葡萄糖苷(949 m/z)。在测试的提取物中没有观察到细胞毒性作用,强调了它们的安全性和工业应用的潜力。此外,将粉末提取物加入棉花糖中作为天然着色剂产生了有希望的结果,强调了它们的多功能性。这些发现强调了酸乳清作为一种可持续的生物基溶剂从红甘蓝废物中提取花青素的作用。在农业工业中,使用酸性乳清作为溶剂从紫甘蓝叶中提取花青素是一种有价值的替代方法。这种做法增加了副产品的价值,并促进了可持续性。新兴技术,如超声辅助萃取(UAE)和加压液体萃取(PLE),提高了这一过程的效率。分析表明,酸乳清是一种高效环保的方法,其提取物具有抗氧化性能。这些提取物还可以作为天然着色剂,满足对天然成分的需求。因此,酸性乳清提高了农业工业生产的可持续性。
期刊介绍:
Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.