Natural Food Colorant Obtained from Wild <i>Berberis vulgaris</i> L. by Ultrasound-Assisted Extraction: Optimization and Characterization
In this study, a novel natural food colorant based on anthocyanins was developed from wild barberry (<i>Berberis vulgaris</i> L.) fruits using ultrasound-assisted extraction, which was optimized through RSM. Four extraction variables (ultrasound power, time, S/L ratio, and extraction sol...
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MDPI AG
2025-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/2/183 |
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| author | Erika N. Vega Lorena González-Zamorano Elena Cebadera Lillian Barros Tânia C. S. P. Pires Adriana K. Molina Tayse F. F. da Silveira Guillermo Vidal-Diez de Ulzurrun Javier Tardío Montaña Cámara Virginia Fernández-Ruiz Patricia Morales |
| author_facet | Erika N. Vega Lorena González-Zamorano Elena Cebadera Lillian Barros Tânia C. S. P. Pires Adriana K. Molina Tayse F. F. da Silveira Guillermo Vidal-Diez de Ulzurrun Javier Tardío Montaña Cámara Virginia Fernández-Ruiz Patricia Morales |
| author_sort | Erika N. Vega |
| collection | DOAJ |
| description | In this study, a novel natural food colorant based on anthocyanins was developed from wild barberry (<i>Berberis vulgaris</i> L.) fruits using ultrasound-assisted extraction, which was optimized through RSM. Four extraction variables (ultrasound power, time, S/L ratio, and extraction solvent pH) were evaluated in combination. The response criteria used were the total anthocyanin content (TAC) and color parameters. The optimal TAC was achieved at 2.5 min, 345 W, pH 3, and 22.12 g/L. The fruit sample (without seeds) (BVFF) and its optimized extract (BVE) were characterized in terms of chemical composition and bioactivities. Delphinidin-3-<i>O</i>-glucoside was identified as the predominant anthocyanin. BVE exhibited a total phenolic content of 290.72 mg/g. Additionally, both BVFF and BVE presented significant antioxidant, antibacterial, and antifungal activity, especially in the case of BVE, which inhibited the growth of several foodborne bacteria and fungi and even showed bactericidal capacity against most of the tested bacteria, particularly against <i>E. cloacae</i>, <i>E. coli</i>, <i>P. aeruginosa</i>, and <i>B. cereus</i>. These results highlight the richness of BVFF and BVE in bioactive compounds, especially anthocyanins, underscoring their potential as natural food colorants that can be used in food product formulations instead of synthetic azo colorants. |
| format | Article |
| id | doaj-art-b3bc6d45013e43bca03f8f1471d15c24 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-b3bc6d45013e43bca03f8f1471d15c242025-01-24T13:32:47ZengMDPI AGFoods2304-81582025-01-0114218310.3390/foods14020183Natural Food Colorant Obtained from Wild <i>Berberis vulgaris</i> L. by Ultrasound-Assisted Extraction: Optimization and CharacterizationErika N. Vega0Lorena González-Zamorano1Elena Cebadera2Lillian Barros3Tânia C. S. P. Pires4Adriana K. Molina5Tayse F. F. da Silveira6Guillermo Vidal-Diez de Ulzurrun7Javier Tardío8Montaña Cámara9Virginia Fernández-Ruiz10Patricia Morales11Departamento Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza Ramón y Cajal, s/n, 28040 Madrid, SpainDepartamento Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza Ramón y Cajal, s/n, 28040 Madrid, SpainDepartamento Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza Ramón y Cajal, s/n, 28040 Madrid, SpainCentro de Investigação de Montanha (CIMO), LA SusTEC, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCentro de Investigação de Montanha (CIMO), LA SusTEC, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCentro de Investigação de Montanha (CIMO), LA SusTEC, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCentro de Investigação de Montanha (CIMO), LA SusTEC, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalInstitute of Molecular Biology, Academia Sinica, Nangang, 128 Academia Road, Section 2, Taipei 115, TaiwanInstituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), Finca “El Encín”, Apdo. 127, 28800 Alcalá de Henares, SpainDepartamento Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza Ramón y Cajal, s/n, 28040 Madrid, SpainDepartamento Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza Ramón y Cajal, s/n, 28040 Madrid, SpainDepartamento Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza Ramón y Cajal, s/n, 28040 Madrid, SpainIn this study, a novel natural food colorant based on anthocyanins was developed from wild barberry (<i>Berberis vulgaris</i> L.) fruits using ultrasound-assisted extraction, which was optimized through RSM. Four extraction variables (ultrasound power, time, S/L ratio, and extraction solvent pH) were evaluated in combination. The response criteria used were the total anthocyanin content (TAC) and color parameters. The optimal TAC was achieved at 2.5 min, 345 W, pH 3, and 22.12 g/L. The fruit sample (without seeds) (BVFF) and its optimized extract (BVE) were characterized in terms of chemical composition and bioactivities. Delphinidin-3-<i>O</i>-glucoside was identified as the predominant anthocyanin. BVE exhibited a total phenolic content of 290.72 mg/g. Additionally, both BVFF and BVE presented significant antioxidant, antibacterial, and antifungal activity, especially in the case of BVE, which inhibited the growth of several foodborne bacteria and fungi and even showed bactericidal capacity against most of the tested bacteria, particularly against <i>E. cloacae</i>, <i>E. coli</i>, <i>P. aeruginosa</i>, and <i>B. cereus</i>. These results highlight the richness of BVFF and BVE in bioactive compounds, especially anthocyanins, underscoring their potential as natural food colorants that can be used in food product formulations instead of synthetic azo colorants.https://www.mdpi.com/2304-8158/14/2/183food additivesnatural food colorantwild fruitsbioactive compoundsanthocyanins |
| spellingShingle | Erika N. Vega Lorena González-Zamorano Elena Cebadera Lillian Barros Tânia C. S. P. Pires Adriana K. Molina Tayse F. F. da Silveira Guillermo Vidal-Diez de Ulzurrun Javier Tardío Montaña Cámara Virginia Fernández-Ruiz Patricia Morales Natural Food Colorant Obtained from Wild <i>Berberis vulgaris</i> L. by Ultrasound-Assisted Extraction: Optimization and Characterization Foods food additives natural food colorant wild fruits bioactive compounds anthocyanins |
| title | Natural Food Colorant Obtained from Wild <i>Berberis vulgaris</i> L. by Ultrasound-Assisted Extraction: Optimization and Characterization |
| title_full | Natural Food Colorant Obtained from Wild <i>Berberis vulgaris</i> L. by Ultrasound-Assisted Extraction: Optimization and Characterization |
| title_fullStr | Natural Food Colorant Obtained from Wild <i>Berberis vulgaris</i> L. by Ultrasound-Assisted Extraction: Optimization and Characterization |
| title_full_unstemmed | Natural Food Colorant Obtained from Wild <i>Berberis vulgaris</i> L. by Ultrasound-Assisted Extraction: Optimization and Characterization |
| title_short | Natural Food Colorant Obtained from Wild <i>Berberis vulgaris</i> L. by Ultrasound-Assisted Extraction: Optimization and Characterization |
| title_sort | natural food colorant obtained from wild i berberis vulgaris i l by ultrasound assisted extraction optimization and characterization |
| topic | food additives natural food colorant wild fruits bioactive compounds anthocyanins |
| url | https://www.mdpi.com/2304-8158/14/2/183 |
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