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Abstract This study aimed to investigate the potential use of anthocyanin of Berberis crataegina DC. as a natural food coloring agent in the food industry. For this aim, the ultrasound-assisted extraction (UAE) method was performed to extract anthocyanin of Berberis crataegina DC. The effect of ultrasound power (X1: 20-100%), extraction temperature...
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The beetroot peels can be a sustainable source of betalains that can dye the wool materials through green processes based on low water and energy consumption. Green chemistry in the extraction of betalains from colored food waste/peels from red beetroot involved the use of water as a solvent, without other additives. In order for the extract obtain...
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... The B. crataegina has high vitamin C and anthocyanin contents, organic acids, and tannins. Depending on these properties, they provide antifungal activity, anti-inflammatory and antioxidant activity [2]. The fruits and leaves of Berberis have high antioxidant capacity [3,4]. ...
... pelargonidin-3-O-glucoside, and peonidin-3-O-glucoside) were used as standards for their separation and quantification (Demirci et al., 2021). The amounts of individual phenolic acids and anthocyanins were expressed as mg/100 g. ...
In this study, the different colored wheat brans were analyzed and compared for phenolic content (PC), phenolic compositions, and the total antioxidant capacity (TEAC) with methods based on the ability to eliminate radicals of 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), 2,2-diphenyl-1-(2,4,6-trinitrophenyl) hydrazyl (DPPH), and anthocyanin compositions. This study also aims to characterize the bioactive components of wheat grain genotypes as well as to test the protective and rescuer effects of their extracts on colorectal cancer (CRC) cell lines. PCs in the bound insoluble fraction of red wheat bran, blue wheat bran, and purple wheat bran were determined as 369.60, 446.95, and 486.79 mg gallic acid equivalents (GAE)/100 g wheat bran, respectively, while strong relationships were detected between PC and antioxidant activity (DPPH and ABTS) results. HPLC anal-ysis of phenolic extracts demonstrated that ferulic acid was determined as the dominant phenolic acid in the bound fractions of red, purple, and blue wheats. In the free fractions, p-coumaric acid (11.55 µg/100 g wheat bran) was the dominant phenolic acid for red wheat bran, whereas ellagic acid (14.72 and 11.55 µg/100 g wheat bran) was the highest phenolic acid for purple and blue wheat brans, respectively. In bound fractions, ferulic acid was the highest phenolic acid for red (988.39 µg/100 g wheat bran), purple (1948.76 µg/100 g wheat bran), and blue (2263.96 µg/100 g wheat bran) wheat brans. On the other hand, Cyanidin-3-O-glucoside chloride was the predominant anthocyanin in free extracts of purple and blue wheat brans. In line with the antioxidant activities and phenolic acid concentrations, the blue wheat bran extracts increased CRC cell viability nonsignificantly in HT-29 and HCT-116 cell lines, whereas purple wheat bran extract had a significantly higher (P = 0.0361) rescuer effect compared to vehicle control under 50 µM H2O2 concentration. In conclusion, the in vitro data here show that blue and purple wheat brans are posing a novel means to increase the defense of cells against oxidative stress and cell death.
... Ultrasound is a key technique for achieving the goal of sustainable "green" chemistry, where its use can reduce the extraction time, energy consumption, solvent, and post-treatment compared to conventional procedures (Chemat et al., 2017;Rocha et al., 2017;Alarcon-Rojo et al., 2019;Chen et al., 2020;Monteiro et al., 2022;Wang et al., 2022). Demirci et al. (2022), working with Berneries crataegina DC, demonstrated that ultrasonic waves can efficiently improve the extraction of bioactive compounds. This study suggested that anthocyanin content could be increased at 100% ultrasound power at 40 kHz, 258 W and 40 and 60 °C and Wang et al. (2022), observed that the use of ultrasound in the extraction of polysaccharides in fig leaves, the yield increased with the increasing ultrasonic power, and the highest yield was 5.05% at 250 W. ...
Abstract The aim of this study is to investigate the application of ultrasound in the extraction of betanin from beets (Beta vulgaris) using Deep eutectic solvents (DES). The extraction process was optimized using response surface methodology. The time variable was found to be correlated with the extraction performance. Three DES (choline chloride: urea (CC:U), choline chloride: glycerol (CC:G), and choline chloride: citric acid (CC:Ac)) were studied. The concentration of betanin extracted with CC:U, CC:G, and CC:Ac was 41.27-67.51, 82.46-104.45, and 50.06-111.93 mg/100 g. The maximum betanin extraction of 111.193 mg/100 g was achieved with CC:Ac in 38 min using 44% DES in water in an ultrasonic bath. These results demonstrate that DESs are excellent solvents for the extraction of betanin with superior efficiency to conventional extraction solvents. Ultrasound significantly improved the efficiency of betanin extraction from beets. However, a higher betanin content in the extracts did not translate into greater active antioxidant capacity, which may be related to the synergistic effects of other compounds present in the beet extracts. This study is the first attempt to optimize the parameters for ultrasound extraction of betanin from B. vulgaris using eutectic solvents.
... The technology of application of ultrasonic waves is widely studied and discussed in several areas (Demirci, et al., 2022;Liao et al., 2022;Monteiro et al., 2022) , in recent years ultrasound has become an alternative for improvement in food technology in the processes of marination, freezing, drying, emulsification, inactivation of microorganisms, softening of meats and improved pasta switching (Araújo et al., 2022;Demirci et al., 2022;Liao et al., 2022;Monteiro et al., 2022). ...
... The technology of application of ultrasonic waves is widely studied and discussed in several areas (Demirci, et al., 2022;Liao et al., 2022;Monteiro et al., 2022) , in recent years ultrasound has become an alternative for improvement in food technology in the processes of marination, freezing, drying, emulsification, inactivation of microorganisms, softening of meats and improved pasta switching (Araújo et al., 2022;Demirci et al., 2022;Liao et al., 2022;Monteiro et al., 2022). ...
Consumers are more demanding in relation to meat quality, developing new demands, such as increased shelf life and good sensory quality. The tenderness of the meat is one of the most important elements in the choice of the product, the modification in the intrinsic structure of the meat, for example, increase of the proteolysis and fragmentation of the myofibrils contribute to the improvement of the tenderness. However, it is necessary to develop technological strategies so that this ultrasound technology can be added to improve meat tenderness. Thus, the objective of this review was to know the main aspects of the use of ultrasound and acerola residue in meat tenderness. Overall, existing research demonstrates excellent prospects for this new redesign approach.
... All P values of the missing items (Lack of Fit) were greater than 0.05, which was not significant, indicating that the model fitting degree was good (Liu & Li, 2021). The correlation coefficients R 2 and R 2 Adj in the regression equation models were 0.7542, 0.8916 and 0.9564, 0.9695, respectively, indicating that the models had high reliability, the experimental results were relatively stable, and the equations could better reflect the relationships between independent variables and response values (Demirci et al., 2022). According to the F value, the effect of various factors on total acid value of L. edodes fermented by mixed LAB starter was as follows: fermentation temperature > salt content > inoculation amount, and sensory score was as follows: salt content > fermentation temperature > inoculation amount. ...
The lactic acid bacteria (LAB) with excellent fermented performance were screened for Lentinus edodes fermentation by measuring the growth status and acid producing capacity of different LAB in L. edodes, and the optimal mixed ratio of LAB was selected for the L. edodes fermentation through the mixed fermented test. Factors affecting the quality of fermented L. edodes were optimized by single factor experiment and response surface experiment. The results showed that when the mixed ratio of LAB was Lactobacillus delbrueckii subsp. bulgaricus: Lactiplantibacillus plantarum: Lacticaseibacillus rhamnous = 3:1:2, fermented L. edodes had the best fermented quality. The optimized process parameters of mixed LAB fermented L. edodes were as follows: fermentation temperature of 37 °C, salt content of 1%, and inoculation amount of 2.7%. Under this process, the total acid and sensory score of fermented L. edodes were 0.88 g/100 g and 81.7 points, respectively. Compared with the unfermented L. edodes, the contents of acids and ketones in the fermented L. edodes increased by 2.16% and 17.8%, while the contents of alcohols, aldehydes and phenols were relatively reduced by 3.66%, 7.42%, and 3.87%, respectively. This study provides a theoretical basis for the development of LAB fermented food of L. edodes. © 2022, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved.
The extraction of value-added compounds from agro-industrial wastes is important to reduce their environmental impact. In this research, the time for ultrasound-assisted extraction of phenolic compounds obtained from goldenberry (Physalis peruviana L.) calyx was first chosen. Subsequently, response surface methodology was used to optimise the effect of wave amplitude, liquid:solid ratio, and particle size on total phenol content and in vitro antioxidant capacity. Then, antioxidant capacity (DPPH, 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid), and ferric reducing antioxidant power) was measured in the extract obtained under optimal conditions, and rutin flavanol was identified and quantified by HPLC-DAD. Analysis of polynomial models indicated adequate fit (p≤0.05) for phenolic content (R2=0.98) and antioxidant capacity (R2=0.91). Optimal amplitude (54%), liquid:solid ratio (33 mL/g), and particle size (213 µm) maximised the response of phenolic content (53 mg GAE/g) and antioxidant capacity (167 μmol TE/g). The in vitro antioxidant capacity of the extract was demonstrated, and a high rutin concentration (19 mg/g) was found in the extract obtained under optimum conditions. High extraction yields of phenolic compounds were found using the shortest time (i.e., 10 min), intermediate particle diameters, a low amount of solvent, and low energy consumption.
The Berberis (Berberidaceae) genus consists large deciduous shrub that is found in Western Himalaya, which includes approximately 500 species worldwide. Berberis plants have been shown to have a wide spectrum of medicinally and nutritionally significant phytochemical components. Chemical profiling of plant tissues, including fruit, leaf, root, and stem showed the presence of various bioactive compounds, mainly including magnoflorine, berbamine, berberine, etc. in it. These compounds are alkaloids, tannins, phenolic, sterols, and triterpenes in nature and have medicinal properties as antimicrobial, antipyretic, anti-inflammatory, anti-arrhythmic, anti-cholinergic, anti-leishmaniasis, anti-malaria, and as sedative. Being a traditional medicine since many centuries, there is an increasing trend to enhance the production of bioactive compounds from it. Therefore, to tackle the problem of overexploitation, the present chapter mainly focuses on the identification of bioactive compounds and in vitro propagation for conservation and assessment of quality of micropropagated plants for the sustainable use of Berberis species plants.
