Co-precipitation of anthocyanins of the extract obtained from blackberry residues by pressurized antisolvent process

Autor(es)

Da Fonseca Machado, Ana Paula ^[1] ; Rueda, Miriam ^[2] ; Fernandez Barbero, Gerardo ^[3] ; Martin, Angel ^[2] ; Jose Cocero, Maria ^[2] ; Martinez, Julian ^[1]

Afiliação do(s) autor(es)

^[1] Univ Estadual Campinas, Coll Food Engn, Dept Food Engn, 80 Monteiro Lobato St, BR-13083862 Campinas, SP - Brazil

^[2] Univ Valladolid, Dept Chem Engn & Environm Technol, C Doctor Mergelina S-N, E-47011 Valladolid - Spain

^[3] Univ Cadiz, Fac Sci, Dept Analyt Chem, IVAGRO, Republ Saharaui Ave S-N, Cadiz 11510 - Spain

• Tipo de documento: Artigo Científico
• Fonte: JOURNAL OF SUPERCRITICAL FLUIDS; v. 137, p. 81-92, JUL 2018.
• Citações Web of Science: 8

Resumo

An ethanolic anthocyanin-rich extract was obtained from blackberry residues through ultrasound assisted extraction, and extracts were co-precipitated with the biodegradable polymer polyvinylpyrrolidone (PVP) through the supercritical antisolvent process (SAS), using carbon dioxide as antisolvent. The influence of temperature (30-45 degrees C), PVP concentration in the extract (0.5-4.0%) and solution flow rate (1-10 mL/min) on the SAS process were investigated. The decrease of these three parameters contributed to produce particles with smaller diameter, residual ethanol, humidity and water activity, although with higher hygroscopicity. Moreover, the increase of these parameters intensified the agglomeration of the particles. SEM images revealed co-precipitates with irregular shapes obtained at high temperatures, flow rates and PVP concentrations. FTIR analysis showed that neither extract nor PVP properties were modified in the SAS process. Good precipitation yields were achieved, indicating that the SAS process is effective and selective in the co-precipitation of anthocyanins. (AU)

• Processo FAPESP: 15/11932-7 - Integração de processos de extração a alta pressão com operações de separação para o aproveitamento de subprodutos do processamento de frutas
• Beneficiário: Julian Martínez
• Modalidade de apoio: Auxílio à Pesquisa - Regular