Intensified extraction of anthocyanins from Berberis vulgaris L. by pulsed electric field, vacuum-cold plasma, and enzymatic pretreatments: modeling and optimization

Chemical and Biological Technologies in Agriculture

Research

Sara Naji-Tabasi¹  Ali Rafe²  Arash Dara²  Javad Feizy³  Ebrahim Fooladi³ 

[1] Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran;Department of Food Processing, Research Institute of Food Science and Technology (RIFST), P.O.Box 91735-147, Mashhad, Iran;Department of Food Safety and Quality Control, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran;

关键词: Berberis vulgaris;    Extraction;    Vacuum-cold plasma;    Pulsed electric field;    Pectinase;   

DOI  :  10.1186/s40538-023-00464-x

 received in 2023-04-24, accepted in 2023-08-29,  发布年份 2023

来源: Springer

【 摘 要 】

BackgroundBerberis vulgaris L. is a valuable source of natural antioxidants, polyphenols, and anthocyanins compounds. Advanced extraction methods can increase extraction efficiency. This study investigated the efficiency of pulsed electric field, vacuum-cold plasma, and enzymatic pretreatment for anthocyanins extraction of Berberis vulgaris L.ResultsTotal polyphenols (TP), total anthocyanin (TA), and physicochemical properties of Berberis vulgaris L. were investigated. The pulsed electric field at three levels of electric intensity (3000, 5000, and 7000 V/cm) and three pulse numbers (50, 75, and 100) were applied. 7000 V/cm with the pulse number of 100 was the best condition for anthocyanin extraction (amounts of anthocyanin and polyphenol extraction were 260.28 mg/L and 462.75 mg/L, respectively). The vacuum-cold plasma was carried out at the power of 60, 70, and 80 w at different times (1, 3, and 5 min). The optimum conditions for vacuum-cold plasma were 80 w for 5 min, and anthocyanin and polyphenol amounts were 256.32 mg/L and 433.71 mg/L, respectively. The optimal conditions of enzymatic pretreatment for the maximum yield were 1.5% enzyme concentration at 60 °C (the values of extracted anthocyanin and polyphenol were 279.64 mg/L and 484.93 mg/L, respectively).ConclusionsDifferent extractionpretreatments demonstrated that the enzymatic pretreatment resulted in the highest extraction of anthocyanins and polyphenols from Berberis vulgaris L. Therefore, pectinase can act as a potential assisted extraction for the extraction process.Graphical Abstract

【 授权许可】

CC BY   
© Springer Nature Switzerland AG 2023

【 图 表 】

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