Optimization of anthocyanin extraction from red cabbage and its application in low calorie Gummy candy

Authors
hamed Saberian 1
Atefeh ٍEsmailian 2
Fereshteh Hosseini 3
1 food additives reserach group, food science and technology institude, ACECR, khorasan Razavi, Iran
2 Department of Food science and Technology, ACECR, Kashmar Higher Education Institue, Kashmar, Iran
3 food science and technology Institude, ACECR, khorasan Razavi, Iran
Abstract
Aims: The purpose of this study was to optimize the extraction of anthocyanin from red cabbage and its application in low calorie gummi candy with replacement of stevioside as a natural sweetener instead of sucrose.

Materials and Methods: In this study, the extraction of anthocyanin from red cabbage powder was performed by maceration method. Extraction variables include solvent type (acidic water, acid ethanol, acid water- acid ethanol, 50:50 ratio), solvent / solids ratio (1.20, 1.30, 1.40) ml/g, extraction temperature (40-60-80 °C), extraction time (1-2-3 h). The anthocyanin extracted in the production of functional low-free calorie gummi candy was used as a food model system.

The variables in this section included three levels of Stevioside (0.5-0.1-0.15,w/w) g and three levels of anthocyanin extracted from red cabbage (0.035-0.9-1.4, v/w) ml. Statistical analysis was performed using RSM method and a Central composite design in anthocyanin extraction stage and completely randomized design based on factorial test at 95% confidence level in gummi candy production.

Result: According to the results, Maximum extraction efficiency was predicted under the conditions of Temperature and time, 40 °C and 1 hour and the solvent / solids ratio of 20 ml/g, with acidic solvent. The results of analysis of variance showed that the FI2 model was significant for the anthocyanin yield. The R2 was 0.835, and the lack of fit was not significant. The total anthocyanin concentration predicted was 300.53 (mg/100 g of dry matter). Based on the results of the tissue profile, gummi candies containing 0.9% anthocyanins and 0.1% stevia were selected and with appropriate characteristics

Conclusion: Based on the results, red cabbage anthocyanins can be used as natural dye in the production of functional foods such as gummi candy and by substituting sugar (using stevioside and inulin), healthier, more nutritious products with optimal quality characteristics produced.
Keywords
Anthocyanin
Red cabbage
natural color
functional gummy candy

Subjects

[1] Sobhi, A., Azizi, S., Barzegar, M. H., Taslimi, M., 2010. Comparision of the effect of Ferolic and Tanic acid on color stability and organoleptic properties of pomegranate juice at different time of strong in 5˚C. JFST . 7(4). 73–83.
[2] Bahramian, GH., Lohrasbi, M., Aryaii, p., 2015. study Anthocyanins as natural colors in the food industry.13
[3] Khoo, H. E., Azlan, A., Tang, S. T., Lim, S. M., 2017. Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits. Food & Nutrition Research. 61(1)
[4] Mahdavee Khazaei, k., Jafary, M., Ghorbani, M., Hemmati kakhki, A., 2010. Optimization of anthocyanin extraction in Saffron’s petal with response surface methodology.JRIFST. 3(1).37–50.
[5] ekhbari, M., Haeri, Mohammad reza., Babaii, M., 2014. Evaluation of anthocyanin level and cytotoxic activity of various peppermint skin Solanummelongena L. plant8(3). 11–17.
[6] Ansari, M., Hojati, MR., 2017. Optimization of extraction and microencapsulation of anthocyanin pigments extracted from red onion peel and red cabbage. J. Food Ind. Res. 28(1).73–91.
[7] Varidi, M., Farhadi chitgar Varidi, F. M., Shahidi, M.J., 2013. Effects of temperature and solid content on degradation kinetics of anthocyanins in barberry (Berberis vulgaris var asperma). Iran. J. Food Sci. Technol., 11(2).107–115.
[8] Patil, G., Madhusudhan, M.CB. Ravindra Babu, and Raghavarao, K.S.M.S. 2009. Extraction, dealcoholization and concentration of anthocyanin from red radish. Chem. Eng. Process. Process Intensif., 48(1). 364–369.
[9] abbasi, S., Mohammadi, S., Rahimi, Somaye., 2012. Replacing part of gelatin with Persian gum and using boswellia to produce Functional Gummi candy. Iranian Biotechnology Journal. (42)1.121–131.
[10] Basiri, Sh., Shahidi, F., 2014. Investigation on the effects of different amounts of gellatin and guar on texture, organoleptic and color properties of white mulberry pastille. Iran. Food Sci. Technol. (13)1, 1–13.
[11] Mohammadi Akbar Abadadi, E., Abbasi, S., 2016. Evaluation of the possibility of low-calorie gummy candy production using inulin and stevioside. Sci. food Ind. (69)14. 319–329.
[12] Iranian National Standard, 1992, Jelly Processes - Features and Methods of Testing, Test Method, Institute of Standards and Industrial Research of Iran, Second Review, No. 2682.
[13] Chandrasekhar, J., Madhusudhan, M.C., Raghavarao, K.S.M.S. 2012. Food and Bioproducts Processing Extraction of anthocyanins from red cabbage and purification using adsorption. Food Bioprod. Process., 90, (4). 615–623.
[14] Yolmeh, M., Khamiri, M., Ghorbani, M., Ghaemi, ezat., Ramezan pour, S., 2018. Peach pastille formulation containing carotenoid pigment extracted from Micrococcus roseus and optimization of its physicochemical and textural properties. JFST. 73(14). 241–254.
[16] rezaee, R., Shahidi, F., Elahi, M., Mohebbi, M., Nasiri, M.,2012. Analysis of the sensory and mechanical method of plum paste texture profiling and optimization of its formulation. Iran. Food Sci. Technol. (8)1. 30–39.
[17] Mohammadi Shendi, H, Zomorodi, SH.,2017. The effect of date syrup and pectin gum on the color, textural and sensory properties of fruit pastilles based on bananas. Iran. J. Food Sci. Technol. 28(4). 45–55.
[18] Mojaverian, S. P., Amiri, Z.,Shahiri tabarestani, H.,2017. Optimization of ginger gummy confection formulation based on chicken feet and grape concentrate using response surface methodology (RSM). Iran Sci. Technol. 15(82).319–321.
[19] Khalilian, S., Shahidi, F., Elahi, M., Mohebi,M.,2014. Evaluation of sensory properties and color parameters fruit pastille based on cantaloupe puree Khalilian. 11(42).19–30.