Multivariate statistical analysis and optimization of ultrasound-assisted extraction of natural pigments from waste red beet stalks
J. Prakash Maran,B. Priya +1 more
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In this study, ultrasound-assisted extraction (UAE) of natural pigment extraction from waste red beet stalks were optimized under four factors (extraction temperature, ultrasonic power, extraction time and solid–liquid ratio) by using three level Box-Behnken response surface design.Abstract:
In this study, ultrasound-assisted extraction (UAE) of natural pigment extraction from waste red beet stalks were optimized under four factors (extraction temperature, ultrasonic power, extraction time and solid-liquid ratio) by using three level Box-Behnken response surface design. Extraction temperature, ultrasonic power and solid-liquid ratio were significantly influenced the extraction yield of pigments. Extraction temperature of 53 °C, ultrasonic power of 89 w, extraction time of 35 min and SL ratio of 1:19 g/ml was identified as the optimal condition. Under this condition, the actual yield of (betacyanin of 1.28 ± 0.02 and betaxanthin of 5.31 ± 0.09 mg/g) pigments was well correlated with predicted values (betacyanin was 1.29 mg/g and betaxanthin was 5.32 mg/g).read more
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Ultrasound assisted citric acid mediated pectin extraction from industrial waste of Musa balbisiana
J. Prakash Maran,B. Priya,Naif Abdullah Al-Dhabi,Karuppiah Ponmurugan,I. Ganesh Moorthy,N. Sivarajasekar +5 more
TL;DR: The outcomes of this study exhibited that, process variables (ultrasound power, pH and extraction time) had considerable influence on the pectin extraction.
Journal ArticleDOI
Impact of extraction and processing conditions on betalains and comparison of properties with anthocyanins - A current review.
TL;DR: This review will provide an overview of the recent research on the extraction and processing of betalains from natural sources, and comparison of their colorant and physicochemical properties with anthocyanins.
Journal ArticleDOI
Ultrasound assisted pectic polysaccharide extraction and its characterization from waste heads of Helianthus annus.
Karuppiah Ponmurugan,Naif Abdullah Al-Dhabi,J. Prakash Maran,K. Karthikeyan,I. Ganesh Moothy,N. Sivarajasekar,J. Jony Blessing Manoj +6 more
TL;DR: The main aim of this current work is to extract pectin from waste heads of Helianthus annus by ultrasound and optimize the process variables (ultrasound power, pH, time of sonication, and ratio of solid to liquid) on maximal recovery of pECTin using central composite statistical experimental design.
Journal ArticleDOI
Sources, stability, encapsulation and application of natural pigments in foods
Slaven Jurić,Marina Jurić,Żaneta Król-Kilińska,Kristina Vlahoviček-Kahlina,Marko Vinceković,Verica Dragović-Uzelac,Francesco Donsì +6 more
TL;DR: In this article, the replacement of synthetic colorants with natural ones has attracted increasing consumers' and market interest. Natural colorants include different groups of pigments, many of which are different types of colors.
Journal ArticleDOI
Ultrasound-assisted optimal extraction and thermal stability of betalains from colored quinoa (Chenopodium quinoa Willd) hulls
Cesar Laqui-Vilca,Silvana Aguilar-Tuesta,Wile Mamani-Navarro,Jose Montaño-Bustamante,Luis Condezo-Hoyos +4 more
TL;DR: In this paper, ultrasound-assisted extraction in water of betalains from selected colored quinoa hulls with specific colors was optimized by response surface methodology using a Box-Benhken design and then the thermal stability of these betsalains was evaluated.
References
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Applications and opportunities for ultrasound assisted extraction in the food industry-a review
TL;DR: In this paper, the use of ultrasonic assisted extraction (UAE) for food and allied industries is discussed, including the potential for modification of plant cell material to provide improved bioavailability of micro-nutrients while retaining the natural-like quality.
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Natural Pigments: Carotenoids, Anthocyanins, and Betalains — Characteristics, Biosynthesis, Processing, and Stability
TL;DR: This review presents the basic information about pigments focusing attention on the natural ones; it emphasizes the principal plant pigments: carotenoids, anthocyanins, and betalains.
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Applications of ultrasound in analysis, processing and quality control of food: A review
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Betalains--a new class of dietary cationized antioxidants.
TL;DR: Red beet products used regularly in the diet may provide protection against certain oxidative stress-related disorders in humans, and betanin bioavailability in humans was demonstrated with four volunteers who consumed 300 mL of red beet juice, containing 120 mg of the antioxidant.