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Optimization of Polyphenols' Recovery from Purple Corn Cobs Assisted by Infrared Technology and Use of Extracted Anthocyanins as a Natural Colorant in Pickled Turnip

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Optimization of Polyphenols' Recovery from Purple Corn Cobs Assisted by Infrared Technology and Use of Extracted Anthocyanins as a Natural Colorant in Pickled Turnip

dc.contributor.author	Barba Orellana, Francisco José
dc.contributor.author	Rajha, Hiba N.
dc.contributor.author	Debs, Esperance
dc.contributor.author	Abi-Khattar, Anna-Maria
dc.contributor.author	Khabbaz, Stephanie
dc.contributor.author	Dar, Basharat Nabi
dc.contributor.author	Simirgiotis, Mario J.
dc.contributor.author	Castagnini, Juan Manuel
dc.contributor.author	Maroun, Richard G.
dc.contributor.author	Louka, Nicolas
dc.date.accessioned	2022-10-24T14:41:54Z
dc.date.available	2022-10-24T14:41:54Z
dc.date.issued	2022
dc.identifier.citation	Barba Orellana, Francisco José Rajha, Hiba N. Debs, Esperance Abi-Khattar, Anna-Maria Khabbaz, Stephanie Dar, Basharat Nabi Simirgiotis, Mario J. Castagnini, Juan Manuel Maroun, Richard G. Louka, Nicolas 2022 Optimization of Polyphenols' Recovery from Purple Corn Cobs Assisted by Infrared Technology and Use of Extracted Anthocyanins as a Natural Colorant in Pickled Turnip Molecules
dc.identifier.uri	https://hdl.handle.net/10550/84260
dc.description.abstract	An ecofriendly extraction technology using infrared (IR) irradiation Ired-Irrad® was applied to purple corn cobs to enhance polyphenol recovery for the first time. The IR extraction efficiency was compared to that of the water bath (WB) method. Response surface methodology (RSM) using a central composite design was conducted to determine the effect of the experimental conditions (extraction time and treatment temperature) and their interactions on the total polyphenol and anthocyanin yields. Optimal extraction of total phenolic compounds (37 mg GAE/g DM) and total monomeric anthocyanins (14 mg C3G/g DM) were obtained at 63 °C for 77 min using IR as an extraction technique and water as a solvent. HPLC revealed that the recovery of peonidin 3-O-glucoside and cyanidin 3-O-glucoside was enhanced by 26% and 34%, respectively, when using IR. Finally, purple corn cobs' spray-dried extract was proven to be an important natural colorant of pickled turnip. It offers great potential for use as a healthy alternative to the carcinogenic rhodamine B synthetic dye, which was banned.
dc.relation.ispartof	Molecules, 2022
dc.subject	Colorants en els aliments
dc.subject	Tecnologia dels aliments
dc.subject	Blat de moro
dc.title	Optimization of Polyphenols' Recovery from Purple Corn Cobs Assisted by Infrared Technology and Use of Extracted Anthocyanins as a Natural Colorant in Pickled Turnip
dc.type	journal article	es_ES
dc.date.updated	2022-10-24T14:41:55Z
dc.identifier.doi	10.3390/molecules27165222
dc.identifier.idgrec	155055
dc.rights.accessRights	open access	es_ES