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2019, Journal of Physics: Conference Series
Purple sweet potato (PSP) can provide products with attractive color besides nutritious benefits in food processing. So, the compositions and color stability of an aqueous anthocyanin-based PSP extract were investigated in order to promote its wide use in food industry. PSP anthocyanins were extracted with water, and nine individual anthocyanins (48.72 ug mL–1 in total, 24.36 mg/100 g fresh PSP in yield) were found by HPLC analysis. The PSP extract also contained 17.11 mg mL–1 of protein, 0.44 mg mL–1 of dietary fiber, 2.82 mg mL–1 of reducing sugars, 4.02 ug mL–1 of Se, 54.21 ug mL–1 of Ca and 60.83 ug mL–1 of Mg. Changes in color and stability of the PSP extract, as affected by pH, heat, light and extraction process, were further evaluated. Results indicated that PSP anthocyanins had good stability at pH 2.0-6.0, while the color of PSP extract kept stable during 30 days of storage at 20 °C in dark. Both UV and fluorescent exposure weakened the color stability of PSP extract and UV showed a more drastic effect in comparison. A steaming pretreatment of fresh PSP is beneficial to the color stability. 2 MATERIALS AND METHODS 2.1 Materials Purple sweet potatoes (PSP, variety G135, harvested in Oct, 2013) were provided by a local company (Chengdu city, Sichuan Province, China). Acetonitrile and acetic acid were HPLC grade and other chemicals were of analytical grade. 2.2 Preparation of PSP extract Fresh PSP tuber (50 g) was cut into pieces and mashed with 500 mL distilled water (without pH adjustment), followed by stirring at 37 °C for 1h. The homogenate was then filtered and the filtrate was concentrated to 250 mL in a rotary evaporator (55 °C). The anthocyanin-based PSP extract was stored at 4 °C in dark. In order to investigate the effect of preheating on the color stability of PSP extract, fresh PSP pieces were steamed for 30 min or baked at 60 °C for 30 min before mashing treatment. HCl and NaOH (0.1 M) were employed to adjust the pH of PSP extract when necessary.
IOP Conference Series: Materials Science and Engineering
Anthocyanins extraction from Purple Sweet Potato (Ipomoea batatas (L.) Lam): The effect of pH values on natural color Anthocyanins extraction from Purple Sweet Potato (Ipomoea batatas (L.) Lam): The effect of pH values on natural colorAnthocyanins are widely used in the food industry as safe natural colorants thanks to their benefits, attractive colors and safety for consumption. The first objective of this study was to evaluate anthocyanins extraction from Vietnam purple sweet potato (Ipomoea batatas (L.) Lam) for use as food coloring. Different extraction temperatures of solvent ethanol (40-70%), duration of extraction (40-80 min), temperature extraction (30-70 o C) and liquid-solid ratios (4:1-8:1 mL/g) were selected in order to extract purple sweet potato. Second, this study examines the anthocyanin color behavior at various pH levels in aqueous solutions levels ranging from 1.0 to 14.0. At low pH (acidic conditions), anthocyanins are stable and gives a red color. Meanwhile, increasing the pH value of anthocyanin will change the color from red to pink, violet, blue, green and yellow. This variation suggested that anthocyanin could be utilized as a possible pH color indicator in commercial packaging industry and agriculture.
IOP Conference Series: Materials Science and Engineering
Anthocyanins extraction from Purple Sweet Potato (Ipomoea batatas (L.) Lam): The effect of pH values on natural color2019 •
Anthocyanins are widely used in the food industry as safe natural colorants thanks to their benefits, attractive colors and safety for consumption. The first objective of this study was to evaluate anthocyanins extraction from Vietnam purple sweet potato (Ipomoea batatas (L.) Lam) for use as food coloring. Different extraction temperatures of solvent ethanol (40 - 70%), duration of extraction (40 - 80 min), temperature extraction (30 - 70°C) and liquid-solid ratios (4:1 - 8:1 mL/g) were selected in order to extract purple sweet potato. Second, this study examines the anthocyanin color behavior at various pH levels in aqueous solutions levels ranging from 1.0 to 14.0. At low pH (acidic conditions), anthocyanins are stable and gives a red color. Meanwhile, increasing the pH value of anthocyanin will change the color from red to pink, violet, blue, green and yellow. This variation suggested that anthocyanin could be utilized as a possible pH color indicator in commercial packaging indu...
Journal of Pharmacognosy and Phytochemistry
Comparison of phytochemical characteristics pigmen extract (Antosianin) sweet purple potatoes powder (Ipomoea batatas L) and clitoria flower (Clitoria ternatea) as natural dye powder2018 •
The purpose of our study was to obtain a comparison of anthocyanin pigment powder of butterfly pea and purple sweet potato with the best phytochemical characteristics. 10% addition of maltodextrin concentration in the butterfly pea resulted in the best characteristic with total of antosianin 53.02 mg / L, color intensity L * (brightness) of 51.72, a * (redness) of 23.50, b * (yellow) of 8.42, water content of 2,87% hygroscopicity of 8.33%, 97.33% of solubility, 187 seconds of soluble time, pH value of 2.93, and yield of 51.63%. For comparison the resulting 10% maltodextrin concentration in purple sweet potato with total anthocyanin of 48.43 mg / L, color intensity L * (brightness) of 37.86, a * (redness) of 43.66, b * (yellowish) of 21.68, water content of 5.56%, hygroscopicity of 11.62%, 97.13% of solubility, 159 seconds of soluble time, pH value of 3.04, and 31.38% of yield.
KnE Life Sciences
Application of Encapsulated Anthocyanin Pigments from Purple Sweet Potato (Ipomoea Batatas L.) in Jelly Drink2017 •
Since the beginning of the 21th century, demand for natural food additives especially food colorant has increased sharply. The natural one were considered safer, while the synthetic ones are less safe. One source of natural food colorant is anthocyanin pigments from purple sweet potato (Ipomoea batatas L.). Anthocyanins have good stability at acidic pH especially pH 2-4 so that it can be applied for food products such as beverages with low pH like jelly drink. Nevertheless, anthocyanins are very sensitive to the temperature and light. It is thus important to store food containing anthocyanins in proper condition. The purpose of this study was to determine the proper storage conditions and to predict shelf life of jelly drinks containing encapsulated anthocyanin pigments from purple sweet potato. This research used experimental methods by regression analysis of four treatments and four replications. The treatments were storage of jelly drink in (1) Room temperature with light exposu...
A study to select the most potential anthocyanin-source extract as food colourant was conducted by evaluating the max, colour intensity (CI), browning index (BI), violet index (VI), and the light absorbance at the visible region of 10 anthocyanin source plant extracts at pH 1, 4, 7, and 10. The study involved Bauhinia purpurea, Melastoma malabathricum, Rhodomyrtus tomentosa, and Vitex pinata as the source of unacylated anthocyanins, Clidemia hirta and Tibouchina semidecandra as the source of monoacylated anthocyanins, and Brassica oleracia, Clitoria ternatea (CT), Dianella berry (DE), and Ipomoea tricolor (IT) as the source of polyacylated anthocyanins. All extracts demonstrated high red colour intensity at pH 1, as the presence of flavylium cation as the only species of anthocyanins. At pH 4, most of the extracts exhibited very low intensity as the presence of colourless hemiketal. There were only two sources that exhibit relatively high intensity, which was CT (purplish blue), and IT (red). At pH 7, most extracts were purple or blue, however only CT (greenish-blue), IT (purple), and DE (bluish purple) that exhibit relatively high intensity. The stability test at pH 4 demonstrated that all the chosen extracts (CT, IT, and DE) were stable. However, they exhibited much lower stability at pH 7. It was proposed that the most potential blue and red colourants at pH 4 were CT and IT extracts, respectively. Meanwhile, none of the ten extracts studied could be considered as the potential food colourant at pH 7.
Journal of Agricultural and Food Chemistry
Preparative Isolation of Anthocyanins from Japanese Purple Sweet Potato (Ipomoea batatas L.) Varieties by High-Speed Countercurrent Chromatography2010 •
2020 •
Anthocyanin pigments are readily degraded during processing and storage of foodstuffs that can have a dramatic impact on color quality and may also affect the nutritional properties. Total anthocyanin pigment content and indices for polymeric color and browning are easily measured with simple spectrophotometric methods. Once individual pigments are identified, their changes can be monitored by high-performance liquid chromatography (HPLC). The edible fruits of 12 plants were extracted in methanol and subjected to solvent-solvent partitioning to yield three fractions, hexane, ethyl acetate, and aqueous. A number of factors affecting anthocyanin stability and color are discussed in this review. Anthocyanins are probably the most spectacular of plant pigments since they are responsible for most of the red, purple and blue pigmentation of flowers, hits and vegetables. However, because of their highly reactive nature, anthocyanins readily degrade, or react with other constituents in the media, to form colorless or brown colored compounds. The presence of an oxonium ion adjacent to carbon 2 makes the anthocyanins particularly susceptible to nucleophilic attack by such compounds as sulfur dioxide, ascorbic acid, hydrogen peroxide and even water. Loss of anthocyanin pigmentation also occurs in the presence of oxygen and various enzymes, and as a result of high temperature processing. Certain degree of pigment stabilization may be conferred by acylation with various organic acids, co pigmentation, self-association and/or metal chelation. In addition, pH has a marked effect on anthocyanin stability, and on the color of media containing these pigments. A number of anthocyanin-rich sources have been investigated for their potential as commercial pigment extracts. Although their application is primarily limited to acidic media, continued research on the chemistry of anthocyanins may lead to application and stabilization of these pigments in a wider variety of food products.
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