Giovana Bonat Celli

Optimization of ultrasound-assisted extraction of anthocyanins from haskap berries (Lonicera caerulea L.) using Response Surface Methodology

Haskap berries (Lonicera caerulea L.) are a rich source of bioactive molecules. As such, the extraction of anthocyanins is important for the development of many value-added products and functional food ingredients. In this paper, the ultrasound-assisted extraction (UAE) of anthocyanins from haskap berries was investigated. Significant independent variables were screened and optimized using Plackett-Burman (PB) and Box-Behnken (BB) designs, respectively. The mathematical model showed a high coefficient of determination (R(2)=0.9396) and the optimum conditions for the extraction were as follows: liquid/solid ratio 25:1 (mL/g), solvent composition of 80% ethanol, addition of 0.5% formic acid, ultrasound bath temperature of 35°C for 20 min. Under these conditions, the total anthocyanin content of 22.73 mg cyaniding 3-glucoside equivalents (C3G)/g dry weight (DW) was consistent with the predicted response of 22.45 mg C3G/g DW from the model (mean error of 1.28%). Five anthocyanins were identified in the optimized extract, namely cyanidin 3,5-diglucoside, cyanidin 3-glucoside, cyanidin 3-rutinoside, pelargonidin 3-glucoside, and peonidin 3-glucoside. Thus, UAE is a suitable technique for the extraction of anthocyanins from haskap berries.

Haskap Berries (Lonicera caerulea L.)—a Critical Review of Antioxidant Capacity and Health-Related Studies for Potential Value-Added Products

Haskap berries commonly refer to fruits of Lonicera caerulea L., recognized by the Japanese aborigines as the “elixir of life.” Due to their recent arrival on the North American market, haskap berries have not yet been positioned among other berries and compared in terms of their phytochemical content. Haskap berries have higher ascorbic acid and anthocyanin content than other berries known for their health-promoting benefits, such as blueberries. In this article, we give a brief description of the phytochemical content and limitations of current methods used for their quantification, as well as a critical review of the techniques available to assess the antioxidant capacity of haskap extract in comparison to other berries. We then present results from recent studies with haskap extracts used in in vitro (bacterial and human cell cultures), preclinical trials (in animal models), and a first-in-human study to assess the implications for human health. Finally, we discuss current commercial products and the potential of encapsulation technology to preserve the bioactivity and increase stability of the extracts, thus creating a new range of value-added haskap products.

Bioactive Encapsulated Powders for Functional Foods—a Review of Methods and Current Limitations

The incorporation of functional ingredients in food products is often limited by their taste and instability during processing and storage. Encapsulation techniques are commonly used to overcome these limitations and for the development of value-added products. Although different methods and materials are available, their selection will depend on the bioactive properties and the desired characteristics of the encapsulate and the final product. Physicochemical characteristics of encapsulates should be assessed and considered during all stages of food processing. Although a considerable body of literature has reported the encapsulation of bioactives, there is still a large gap between research and their application and commercialization into food products. The purposes of this review are to provide an overview of the current research on the encapsulation of bioactive components and methods used for their preparation, discuss relevant physicochemical characteristics that should be considered for the application of encapsulates into food products, and provide directions for future research.

Refractance Window™ drying of haskap berry--preliminary results on anthocyanin retention and physicochemical properties.

The goal of this work was to determine the anthocyanin retention and physicochemical properties of haskap powder prepared by Refractance Window™ (RW) drying. In general, the RW-dried powder particles had a smooth surface with similar thickness, consistent with the preparation method, and had a solubility of 75.63% in water. The RW-dried powder (consisting of 98% haskap berries) retained approximately 93.8% of anthocyanins from the original frozen fruits, as assessed by the pH-differential method. This result is in good agreement with HPLC analysis that indicated 92.9% retention. Three anthocyanins were identified in frozen berries and RW-dried powder: cyanidin 3-glucoside, cyanidin 3-rutinoside, and peonidin 3-glucoside. Surprisingly, cyanidin 3-rutinoside exhibited the lowest retention.

Impact of extraction and processing conditions on betalains and comparison of properties with anthocyanins — A current review

The search for natural pigments has been driven by growing evidence indicating that synthetic colorants can cause deleterious health effects. Betalains, in addition to anthocyanins, have been proposed as an alternative to address this need. However, the incorporation of natural pigments poses some challenges to the food industry, such as reduced stability in comparison to their synthetic counterparts. Moreover, betalains are not well studied in comparison to anthocyanins and information about the effects of processing on their physicochemical properties and stability is scattered. Thus, this review will provide an overview of the recent research on the extraction and processing of betalains from natural sources, and comparison of their colorant and physicochemical properties with anthocyanins.

Degradation kinetics of anthocyanins in freeze-dried microencapsulates from lowbush blueberries (Vaccinium angustifolium Aiton) and prediction of shelf-life

ABSTRACT The addition of anthocyanins in food products is limited by their instability. In this study, an extract containing anthocyanins from lowbush blueberries was encapsulated by freeze-drying in three maltodextrin matrices with different dextrose equivalents, for potential use as a colorant and functional ingredient. The resultant encapsulates differed in physicochemical properties. Kinetic and thermodynamic parameters for anthocyanin degradation in accelerated shelf life studies at 70, 80, and 90°C were determined using the Arrhenius model. The half-life (t1/2) varied from 0.96 h (freeze-dried extract) to 108 days (encapsulated extract). Our results demonstrate that freeze-dried berry encapsulates effectively retard anthocyanin degradation during storage.

A Theoretical Physiologically-Based Pharmacokinetic Approach for Modelling the Fate of Anthocyanins in Vivo

ABSTRACT Recent studies on the pharmacokinetics of anthocyanins (ACNs) and their metabolites have uncovered evidence for hitherto unknown physiological effects affecting the fate of these compounds in vivo. In particular, it has been shown that the stomach, in addition to the small intestine, has an important role in absorption. Most studies still use a noncompartmental or one-compartmental approach to determine the pharmacokinetic parameters of ACNs, which does not represent the anatomical and physiological conditions that a compound is subject to in the organism. Thus, the objective of this study was to review the current knowledge of the different processes involved in the metabolism of ACNs once ingested and, based on this information, propose a theoretical physiologically based, multicompartmental pharmacokinetic (PBMK) model to describe their fate in vivo. This is the first study that reports a PBMK model for ACNs; the model provides a more physiologically representative approach for ANC metabolism, which could be used as a basis for experimental designs and interspecies scale-up.

Effect of frozen storage on polyphenol content and antioxidant activity of haskap berries ( Lonicera caerulea L.)

BACKGROUND: Haskap berries (Lonicera caerulea L.) are processed into various products (e.g. juice, jam and chutneys). These fruits are rich in bioactive compounds, though losses can occur during frozen storage, affecting the nutritional content of the products. OBJECTIVE: To investigate the effect of freezing storage temperature (–18 and –32 ◦ C) and steam blanching prior to freezing on the the total phenolic content (TPC)/total reducing capacity (TRC), total anthocyanin content (TAC) and antioxidant potential of three Haskap berry varieties; Tundra (T), Berry Blue (BB) and Indigo Gem (IG). METHODS: Berries were stored at –18 or –32 ◦ C for six months, and analyzed monthly for TPC/TRC, TAC, and DPPH radical scavenging activity. Steam blanching prior to freezing was also evaluated. RESULTS: Frozen storage at –18 ◦ C for six months reduced the TPC/TRC by 37.08 to 47.16%. TAC was also reduced, where the highest decrease was for BB (59.24%) followed by IG (46.34%), and DPPH scavenging activity decreased by 26.78 to 30.86%. Blanching prior to freezing improved the retention of bioactive compounds but storage at –32 ◦ C did not yield significant improvements. CONCLUSIONS: Steam blanching prior to freezing followed by frozen storage at –18 ◦ C is recommended for better retention of the bioactive components of haskap berries.

Optimization of ultrasound-assisted extraction of anthocyanins from lowbush blueberries (Vaccinium Angustifolium Aiton)

BACKGROUND: A considerable body of evidence has associated the consumption of blueberries to health-related benefits, mainly because of their anthocyanin content. The extraction of these compounds could contribute to their application in functional foods and value-added products. OBJECTIVE: In this study, we investigated the ultrasound-assisted extraction (UAE) of anthocyanins from lowbush blueberries in a bench-scale system. METHODS: Two statistical design methods, namely full factorial and Box-Behnken, were used for the screening and optimization of the variables that significantly affect the UAE of anthocyanins. Extraction temperature, time, solvent concentration (acidified ethanol), and solvent to solid ratio were selected to determine higher anthocyanin extraction (assessed by the pH-differential method). RESULTS: When evaluated by response surface methodology, solvent to solid ratio and solvent concentration had a significant effect on UAE followed by ultrasound bath temperature. The mathematical model indicated that the highest anthocyanin extraction would be obtained with 60% acidified ethanol, solvent to solid ratio of 50 mL/g, at 65◦C for 11.5 min. CONCLUSION: Ultrasound-assisted extraction was shown to be an effective method of extracting total anthocyanins from Nova Scotia lowbush blueberries. A statistical model to predict optimum conditions for extraction was developed using a Box Behnken design.

Gastroretentive systems - a proposed strategy to modulate anthocyanin release and absorption for the management of diabetes.

Abstract Several reports have indicated a positive correlation between the consumption of anthocyanins (ACN) and biomarkers relating to the improvement of type 2 diabetes (T2D). However, the results from in vitro studies often do not translate into clinical evidence. Potential causes of these discrepancies are experimental conditions that lack physiological relevancy; extensive degradation of these compounds in vivo due to changes in pH and metabolism; and a short residence time in the absorption window in relation to the absorption rate. Here, gastroretentive systems (GRS) are proposed as a strategy to overcome the limitations in ACN delivery and to reduce the existing bench-to-subject gap. This review summarizes recent literature on the use of ACN for the management and control of T2D, followed by GRS platforms to promote a sustained release of ACN for increased health benefits.