Development of Anthocyanin-Enriched Pastilles Using Aerogels From Eggplant Skin Extracts

IF 2.5 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Zahra Mohammadi, Shima Nikkhou, Vahideh Sarabi-Aghdam, Nasrin Choobkar, Sahar Akhavan-Mahdavi
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Abstract

This study investigates the development of anthocyanin-enriched pastilles using aerogels derived from eggplant skin extracts as natural colorants and functional ingredients. Anthocyanins were extracted via an ultrasound-assisted ethanol–based method, stabilized within sodium alginate–based aerogels through supercritical CO₂ drying, and incorporated into pastilles. The aerogel-stabilized anthocyanin pastilles demonstrated significantly higher antioxidant activity (75.4 ± 3.1% DPPH inhibition) compared to those with synthetic colorant (carmoisine) (45.3 ± 2.1%) or nonstabilized anthocyanins (61.7 ± 3.2%). Enhanced structural properties were observed, with storage modulus (G’) values reaching 1600 ± 60 Pa, compared to 1200 ± 40 Pa for synthetic colorant pastilles. Sensory evaluations highlighted superior overall acceptability for aerogel-stabilized pastilles (4.7 ± 0.1 on a 5-point scale) over carmoisine (3.6 ± 0.2). These properties enable practical applications in functional confectionery, snacks, and beverages, delivering vibrant natural color and antioxidant health benefits while valorizing eggplant skin waste for sustainable food systems. These results demonstrate that aerogels significantly improve the stability, functionality, and sensory appeal of anthocyanins, offering a sustainable and consumer-preferred alternative for confectionery products for ecofriendly, bioactive-enriched food products.

Abstract Image

利用茄子皮提取物气凝胶制备富含花青素颗粒
本研究以茄子皮提取物气凝胶为天然着色剂和功能成分,研究了富含花青素颗粒的开发。花青素通过超声波辅助乙醇法提取,在海藻酸钠基气凝胶中通过超临界CO 2干燥稳定,并纳入颗粒。与合成着色剂(carmoisine)(45.3±2.1%)或非稳定的花青素(61.7±3.2%)相比,气凝胶稳定的花青素颗粒显示出明显更高的抗氧化活性(75.4±3.1%)。与合成着色剂颗粒的1200±40 Pa相比,其存储模量(G′)值达到1600±60 Pa,结构性能得到增强。感官评价突出了气凝胶稳定颗粒的总体可接受性(5分制4.7±0.1)优于卡莫辛(3.6±0.2)。这些特性可以在功能性糖果、零食和饮料中得到实际应用,提供充满活力的天然颜色和抗氧化的健康益处,同时使茄子皮废物为可持续食品系统增值。这些结果表明,气凝胶显著提高了花青素的稳定性、功能和感官吸引力,为环保、富含生物活性的食品提供了可持续的、消费者首选的糖果产品替代品。
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来源期刊
CiteScore
5.30
自引率
12.00%
发文量
1000
审稿时长
2.3 months
期刊介绍: The journal presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies. This is the only journal dedicated to publishing both fundamental and applied research relating to food processing and preservation, benefiting the research, commercial, and industrial communities. It publishes research articles directed at the safe preservation and successful consumer acceptance of unique, innovative, non-traditional international or domestic foods. In addition, the journal features important discussions of current economic and regulatory policies and their effects on the safe and quality processing and preservation of a wide array of foods.
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