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Optimization of the Recovery of Anthocyanins from Chokeberry Juice Pomace by Homogenization in Acidified Water

ABSTRACT: The recovery efficiency of waste valorization processes depends on an interplay of different conditions that are sometimes overlooked. Process optimization by the means of establishing mathematical relations between the process parameters and outputs is a strong tool to identify optimal op...

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Autores principales: Roda-Serrat, Maria Cinta, Andrade, Thalles Allan, Rindom, Janus, Lund, Peter Brilner, Norddahl, Birgir, Errico, Massimiliano
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Netherlands 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7305859/
https://www.ncbi.nlm.nih.gov/pubmed/32837663
http://dx.doi.org/10.1007/s12649-020-01127-w
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author Roda-Serrat, Maria Cinta
Andrade, Thalles Allan
Rindom, Janus
Lund, Peter Brilner
Norddahl, Birgir
Errico, Massimiliano
author_facet Roda-Serrat, Maria Cinta
Andrade, Thalles Allan
Rindom, Janus
Lund, Peter Brilner
Norddahl, Birgir
Errico, Massimiliano
author_sort Roda-Serrat, Maria Cinta
collection PubMed
description ABSTRACT: The recovery efficiency of waste valorization processes depends on an interplay of different conditions that are sometimes overlooked. Process optimization by the means of establishing mathematical relations between the process parameters and outputs is a strong tool to identify optimal operating conditions based on experimental data. In this study, the extraction of anthocyanins from chokeberry (Aronia melancocarpa) juice pomace using homogenization in acidified water was selected as a case study for process optimization using response surface methodology. The parameters studied were the citric acid content in the water, the temperature and the liquid–solid ratio. The optimal conditions to maximize both anthocyanin concentration and total anthocyanin content extracted were 1.5 wt% citric acid, 45 °C and 34 g solvent/g fresh pomace. Furthermore, the model developed predicted satisfactorily the overall anthocyanin content and anthocyanin concentration in the extract, as well as the final pH and total dissolved solids. The process optimization performed in this study sets the ground for further process design targeting the production of high-value products from byproducts or biowaste to be used in food ingredients or supplements. GRAPHIC ABSTRACT: [Image: see text] ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (10.1007/s12649-020-01127-w) contains supplementary material, which is available to authorized users.
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spelling pubmed-73058592020-06-22 Optimization of the Recovery of Anthocyanins from Chokeberry Juice Pomace by Homogenization in Acidified Water Roda-Serrat, Maria Cinta Andrade, Thalles Allan Rindom, Janus Lund, Peter Brilner Norddahl, Birgir Errico, Massimiliano Waste Biomass Valorization Original Paper ABSTRACT: The recovery efficiency of waste valorization processes depends on an interplay of different conditions that are sometimes overlooked. Process optimization by the means of establishing mathematical relations between the process parameters and outputs is a strong tool to identify optimal operating conditions based on experimental data. In this study, the extraction of anthocyanins from chokeberry (Aronia melancocarpa) juice pomace using homogenization in acidified water was selected as a case study for process optimization using response surface methodology. The parameters studied were the citric acid content in the water, the temperature and the liquid–solid ratio. The optimal conditions to maximize both anthocyanin concentration and total anthocyanin content extracted were 1.5 wt% citric acid, 45 °C and 34 g solvent/g fresh pomace. Furthermore, the model developed predicted satisfactorily the overall anthocyanin content and anthocyanin concentration in the extract, as well as the final pH and total dissolved solids. The process optimization performed in this study sets the ground for further process design targeting the production of high-value products from byproducts or biowaste to be used in food ingredients or supplements. GRAPHIC ABSTRACT: [Image: see text] ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (10.1007/s12649-020-01127-w) contains supplementary material, which is available to authorized users. Springer Netherlands 2020-06-20 2021 /pmc/articles/PMC7305859/ /pubmed/32837663 http://dx.doi.org/10.1007/s12649-020-01127-w Text en © Springer Nature B.V. 2020 This article is made available via the PMC Open Access Subset for unrestricted research re-use and secondary analysis in any form or by any means with acknowledgement of the original source. These permissions are granted for the duration of the World Health Organization (WHO) declaration of COVID-19 as a global pandemic.
spellingShingle Original Paper
Roda-Serrat, Maria Cinta
Andrade, Thalles Allan
Rindom, Janus
Lund, Peter Brilner
Norddahl, Birgir
Errico, Massimiliano
Optimization of the Recovery of Anthocyanins from Chokeberry Juice Pomace by Homogenization in Acidified Water
title Optimization of the Recovery of Anthocyanins from Chokeberry Juice Pomace by Homogenization in Acidified Water
title_full Optimization of the Recovery of Anthocyanins from Chokeberry Juice Pomace by Homogenization in Acidified Water
title_fullStr Optimization of the Recovery of Anthocyanins from Chokeberry Juice Pomace by Homogenization in Acidified Water
title_full_unstemmed Optimization of the Recovery of Anthocyanins from Chokeberry Juice Pomace by Homogenization in Acidified Water
title_short Optimization of the Recovery of Anthocyanins from Chokeberry Juice Pomace by Homogenization in Acidified Water
title_sort optimization of the recovery of anthocyanins from chokeberry juice pomace by homogenization in acidified water
topic Original Paper
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7305859/
https://www.ncbi.nlm.nih.gov/pubmed/32837663
http://dx.doi.org/10.1007/s12649-020-01127-w
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