Wild Myrtus communis L. Fruit By-Product as a Promising Source of a New Natural Food Colourant: Optimization of the Extraction Process and Chemical Characterization

L., as a wild underutilized fruit, was analyzed for its physicochemical properties and bioactive composition, revealing a high anthocyanin content principally concentrated in the peel. Therefore, the anthocyanin extraction conditions through ultrasound-assisted extraction from L. fruit peels (MCP),...

Full description

Saved in:
Bibliographic Details
Published in:Foods 2025-02, Vol.14 (3), p.520
Main Authors: Vega, Erika N, González-Zamorano, Lorena, Cebadera, Elena, Barros, Lillian, da Silveira, Tayse F F, Vidal-Diez de Ulzurrun, Guillermo, Tardío, Javier, Lázaro, Almudena, Cámara, Montaña, Fernández-Ruíz, Virginia, Morales, Patricia
Format: Article
Language:English
Subjects:
Anthocyanins
Bioactive compounds
Biological activity
Byproducts
Chemical composition
Coloring agents
Dietary minerals
extraction optimization
Food composition
Food dyes
Food processing
Food products
Food sources
Fruits
Independent variables
Mirtle
Myrtus communis
Natural & organic foods
natural colourant
Oils & fats
Optimization
Phenolic compounds
Phenols
Physicochemical properties
Polyphenols
Response surface methodology
Solvents
Ultrasonic imaging
Citations: Items that this one cites
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:L., as a wild underutilized fruit, was analyzed for its physicochemical properties and bioactive composition, revealing a high anthocyanin content principally concentrated in the peel. Therefore, the anthocyanin extraction conditions through ultrasound-assisted extraction from L. fruit peels (MCP), considered a by-product, were optimized using response surface methodology (RSM), evaluating four independent extraction variables with total anthocyanin content as the response criterion. As a result, optimal extraction conditions were determined to be 20 min, pH 6, 500 W, and 19.68 g/L, yielding a total anthocyanin content of 47.51 mg cya-3-glu/g. In addition, the optimized colourant extract presented a higher content of bioactive compounds compared to the fruit itself, with 1.4 times higher polyphenols and 1.8 times higher total anthocyanin content, with malvidin-3- -glucoside as the predominant anthocyanin, evidencing the effectiveness of the proposed extraction process. In conclusion, applying the optimal extraction conditions for MPC enables the production of an extract with remarkable anthocyanin content and other phenolic compounds, making it an excellent candidate as a natural food colourant.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods14030520