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Surfactant TWEEN20 provides stabilisation effect on anthocyanins extracted from red grape pomace
Nurmahani MohdMaidin1, Maria Jose Oruna-Concha2, Paula Jauregi2
1Department of Food and Nutritional Sciences, Harry Nursten Building, University of Reading, RG6 6AP Reading, United Kingdom; Department of Food Technology, Faculty of Food Science and Technology, University Malaysia Terengganu, 21300 Kuala Terengganu, Malaysia.
Food Chemistry
|September 22, 2018
Summary
Red grape pomace anthocyanins are stabilized using colloidal gas aphrons (CGA) separation with TWEEN20 surfactant. This method enhances anthocyanin stability, crucial for food and pharmaceutical applications.
Area of Science:
- Food Science
- Natural Products Chemistry
- Biotechnology
Background:
- Red grape pomace, a wine industry byproduct, is rich in anthocyanins, potent natural pigments with health benefits.
- Anthocyanins are prone to degradation during processing and storage, limiting their application.
- Developing stabilization methods is crucial for utilizing anthocyanins in food and pharmaceutical industries.
Purpose of the Study:
- To evaluate the stability of anthocyanins extracted from red grape pomace using hydroalcoholic extraction and colloidal gas aphrons (CGA) separation.
- To investigate the effect of TWEEN20 surfactant concentration on anthocyanin stability within the CGA fraction.
- To compare the color stability of anthocyanins obtained through different extraction and separation methods.
Main Methods:
- Hydroalcoholic extraction of anthocyanins from red grape pomace.
- Colloidal gas aphrons (CGA) separation using TWEEN20 surfactant.
- Stability assessment of anthocyanins under different conditions (crude extract vs. CGA).
- Colorimetric analysis and quantification of individual anthocyanins over time.
Main Results:
- Anthocyanins in CGA samples exhibited significantly higher stability (half-life of 55 days) compared to crude extracts (43 days).
- Anthocyanin stability increased with higher concentrations of TWEEN20 in the CGA fraction (6.07-8.58 mM).
- Color stabilization correlated with anthocyanin stability, with Malvidin-3-o-glucoside identified as the most stable compound.
Conclusions:
- Colloidal gas aphrons (CGA) separation, particularly with TWEEN20, offers an effective method for stabilizing red grape pomace anthocyanins.
- This stabilization enhances the potential for using anthocyanins in food and pharmaceutical applications.
- Malvidin-3-o-glucoside demonstrates superior stability, providing insights for targeted anthocyanin utilization.
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