Optimization of ultrasound-assisted extraction of anthocyanins and bioactive compounds from butterfly pea petals using Taguchi method and Grey relational analysis

Fabrication of pH-sensitive silk and wool fabrics treated with pectin for multichromic sensor dyes with biochromic butterfly pea flowers (Clitoria ternatea L.) extract

The Butterfly pea flowers (BPFs) edible blooms are plentiful in blue-colored anthocyanins (73.85 %). Known as ternatins, they demonstrated a wide spectrum of color change and good thermal stability at varied pH values. This investigation is meant to generate a new generation of intelligent silk and wool fabrics that are dyed with the acidic aqueous extract of BPFs, a natural chromic dye. These fabrics' biochromic performance depends on the BPFs extract's thermochromic and halochromic properties. Smart thermochromic dyed fabrics exhibit colorimetric characteristics and overall color change at a variety of pH levels. The hue of the halochromic dyed fabrics' acid-base sensitivity was studied and showed a reversible transformation to pink when exposed to HCl gas and to green when it was subjected to ammonia vapor. The study reveals that BPFs extract can effectively function as a thermochromic and halochromic sensor dye for proteinic fabrics, exhibiting strong fastness properties at various pH values. The self-cleaning activity (SC) and the tensile strength (TS) of colored treated proteinic fabrics are superior in the range of 74.55-73.95 % and 49.99-55.04 KgF respectively than untreated fabrics. The unique fabrication of multichromic dyed fabrics using BPFs extract could facilitate the creation of multifunctional smart textiles or clothing.

Optimization of Deep Eutectic Solvent-Based Ultrasound-Assisted Extraction of Bioactive Compounds from Maca Leaves Using the Taguchi Method

This study was conducted to identify the optimal conditions and evaluate the feasibility of deep eutectic solvent (DES)-based ultrasound-assisted extraction (UAE) for utilizing maca (Lepidium meyenii) leaves, an agricultural by-product, as functional materials. The extraction parameters influencing the recovery of saponins and polyphenols, which are major bioactive compounds, were analyzed using the Taguchi method. Results: Signal-to-noise ratios and analysis of variance indicated that the liquid-solid ratio was the most critical factor for optimizing the extraction process. The optimal extraction conditions were determined to be a liquid-solid ratio of 40 mL/g, a water content in DES of 30%, an extraction time of 30 min, and an ultrasonic power of 300 W in the DES system consisting of choline chloride and glycerin in the molar ratio of 1:2. Maca leaf extract obtained under optimized DES-based UAE conditions exhibited higher bioactive compounds content and antioxidant activity compared with that obtained by hot water extraction. Therefore, the DES-based UAE method is a promising, eco-friendly alternative for extracting bioactive compounds from maca leaves.

Functional, structural, and rheological properties of the complexes containing sunflower petal extract with dairy and plant-based proteins

This study aims to investigate the impact of sunflower petal extract (SFE) on the functional and structural properties of sodium caseinate and chickpea proteins. For this purpose, 3.5 % of sodium caseinate solution and 3.5 % of protein extracted from chickpea powder were prepared in phosphate buffer (pH = 7). SFE was used at different concentrations, from 1 to 3 % in different protein solutions and functional, structural and rheological properties were measured. The results revealed that complexation of SFE with different proteins can enhance the antioxidant, foaming properties, solubility, emulsion activity, emulsion stability, viscoelastic behavior, and can decrease surface hydrophobicity. FTIR and docking results showed that the most bonding type was non-covalent bonds. Major phenolic compounds containing heliannone A, B, and kaempferol had strong affinity with sodium caseinate, and then chickpea protein. Therefore, the results demonstrated that SFE and its complexes had appropriate emulsifying properties that reduces interfacial tension in the water/oil interface.

Determining key factors affecting coconut sap quality after harvesting

The production of coconut sap beverages faces a challenge with the quality of the incoming coconut sap sourced from farmers. The clarification of pivotal factors influencing the quality of coconut sap after harvesting is of paramount importance for fostering mutual benefit between the involved parties. This research focuses on assessing the quality and degradation of coconut sap during the post-harvest stage. It addresses the shortcomings in evaluating coconut sap quality and improper pick-up conditions. To improve these processes, various experiments were designed, including 1) preliminary experiments that explored microbial count, pH, and soluble solids in harvested coconut sap at varying intervals, and 2) the L9 Taguchi Orthogonal Array method. These approaches identify the optimal levels of factors such as cleaning method, storage temperature, and preservative type. By reducing the number of experiments, costs and time were minimized, 3) the 23 factorial design was implemented, reducing the levels of each factor while measuring coconut sap quality based on pH and total soluble solids (representing sweetness) at different post-harvest intervals. The results from the Taguchi method were then used to design the factorial method experiment. The analysis revealed crucial factors influencing coconut sap quality at the 10-h mark. Storage and transportation temperatures, along with the type of preservative, significantly impacted the pH value. However, the washing method and preservative type showed no statistically significant effect on Total Soluble Solids (TSS) value (p > 0.05). Recommendations include using tap water for container cleaning, opting for Payom wood as a preservative, and adhering to cold chain practices for transportation exceeding 4 h, with temperatures maintained below or equal to 10 °C . Swift sap collection within 4 h post-harvest, coupled with stringent temperature control during transportation (not exceeding 10 °C ), is advised to ensure optimal quality. Integrating pH with TSS values enhances comprehensive quality assessment, aligning with established best practices in coconut sap handling.

New strategies to address world food security and elimination of malnutrition: future role of coarse cereals in human health

As we face increasing challenges of world food security and malnutrition, coarse cereals are coming into favor as an important supplement to human staple foods due to their high nutritional value. In addition, their functional components, such as flavonoids and polyphenols, make them an important food source for healthy diets. However, we lack a systematic understanding of the importance of coarse cereals for world food security and nutritional goals. This review summarizes the worldwide cultivation and distribution of coarse cereals, indicating that the global area for coarse cereal cultivation is steadily increasing. This paper also focuses on the special adaptive mechanisms of coarse cereals to drought and discusses the strategies to improve coarse cereal crop yields from the perspective of agricultural production systems. The future possibilities, challenges, and opportunities for coarse cereal production are summarized in the face of food security challenges, and new ideas for world coarse cereal production are suggested.

Design of Experiments for Optimizing Ultrasound-Assisted Extraction of Bioactive Compounds from Plant-Based Sources

Plant-based materials are an important source of bioactive compounds (BC) with interesting industrial applications. Therefore, adequate experimental strategies for maximizing their recovery yield are required. Among all procedures for extracting BC (maceration, Soxhlet, hydro-distillation, pulsed-electric field, enzyme, microwave, high hydrostatic pressure, and supercritical fluids), the ultrasound-assisted extraction (UAE) highlighted as an advanced, cost-efficient, eco-friendly, and sustainable alternative for recovering BC (polyphenols, flavonoids, anthocyanins, and carotenoids) from plant sources with higher yields. However, the UAE efficiency is influenced by several factors, including operational variables and extraction process (frequency, amplitude, ultrasonic power, pulse cycle, type of solvent, extraction time, solvent-to-solid ratio, pH, particle size, and temperature) that exert an impact on the molecular structures of targeted molecules, leading to variations in their biological properties. In this context, a diverse design of experiments (DOEs), including full or fractional factorial, Plackett-Burman, Box-Behnken, Central composite, Taguchi, Mixture, D-optimal, and Doehlert have been investigated alone and in combination to optimize the UAE of BC from plant-based materials, using the response surface methodology and mathematical models in a simple or multi-factorial/multi-response approach. The present review summarizes the advantages and limitations of the most common DOEs investigated to optimize the UAE of bioactive compounds from plant-based materials.

Ultrasound-Assisted Anthocyanins Extraction from Pigmented Corn: Optimization Using Response Surface Methodology

This study aimed to determine the optimal UAE conditions for extracting anthocyanins from pigmented corn using the Box-Behnken design (BBD). Six anthocyanins were identified in the samples and were used as response variables to evaluate the effects of the following working variables: extraction solvent pH (2-7), temperature (10-70 °C), solvent composition (0-50% methanol in water), and ultrasound power (20-80%). The extraction time (5-25 min) was evaluated for complete recovery. Response surface methodology suggested optimal conditions, specifically 36% methanol in water with pH 7 at 70 °C using 73% ultrasound power for 10 min. The method was validated with a high level of accuracy (>90% of recovery) and high precision (CV < 5% for both repeatability and intermediate precision). Finally, the proposed analytical extraction method was successfully applied to determine anthocyanins that covered a wide concentration range (36.47-551.92 mg kg-1) in several pigmented corn samples revealing potential varieties providing more health benefits.

Phytochemical-Rich Colored Noodles Fortified with an Aqueous Extract of Clitoria ternatea Flowers

Clitoria ternatea (CT) flowers are rich in phytochemicals. An innovative approach was taken to utilize CT flower extract (CTFE) as a functional ingredient with natural pigment by incorporating it into noodles. The aim of this study was to examine the effect of the CTFE amount (0-30%) on the color, texture, phytochemicals, and sensory quality of both dried and cooked noodles. Dried noodles with 30% CTFE had the highest total anthocyanins (9.48 μg/g), polyphenols (612 μg/g), DPPH radical scavenging capacity (165 μg TE/g), and reducing power (2203 μg TE/g). Cooking resulted in a significant decrease in the anthocyanin levels and blue color, while also increasing the greenness of the noodle. Both dried and cooked noodles with 20-30% CTFE showed a significantly higher color preference compared to the control sample. Despite a significant reduction in the cutting force, tensile strength, and extensibility of cooked noodles with 20-30% CTFE, the sensory attributes such as flavor, texture, and overall preferences were similar to those of noodles with 0-30% CTFE. Blue noodles with high phytochemicals, antioxidant activities, and desirable sensory qualities can be produced by the incorporation of 20-30% CTFE.

Strategy for anthocyanins production: From efficient green extraction to novel microbial biosynthesis

Anthocyanins are widely distributed in nature and exhibit brilliant colors and multiple health-promoting effects; therefore, they are extensively incorporated into foods, pharmaceuticals, and cosmetic industries. Anthocyanins have been traditionally produced by plant extraction, which is characterized by high expenditure, low production rates, and rather complex processes, and hence cannot meet the increasing market demand. In addition, the emerging environmental issues resulting from traditional solvent extraction technologies necessitate a more efficient and eco-friendly alternative strategy for producing anthocyanins. This review summarizes the efficient approach for green extraction and introduces a novel strategy for microbial biosynthesis of anthocyanins, emphasizing the technological changes in production.

Anthocyanins From Clitoria ternatea Flower: Biosynthesis, Extraction, Stability, Antioxidant Activity, and Applications

Clitoria ternatea plant is commonly grown as an ornamental plant and possesses great medicinal value. Its flower is edible and also known as blue pea or butterfly pea flower. The unique feature of anthocyanins present in blue pea flowers is the high abundance of polyacylated anthocyanins known as ternatins. Ternatins are polyacylated derivatives of delphinidin 3,3',5'-triglucoside. This review covers the biosynthesis, extraction, stability, antioxidant activity, and applications of anthocyanins from Clitoria ternatea flower. Hot water extraction of dried or fresh petals of blue pea flower could be employed successfully to extract anthocyanins from blue pea flower for food application. Blue pea flower anthocyanins showed good thermal and storage stability, but less photostability. Blue pea flower anthocyanins also showed an intense blue colour in acidic pH between pH 3.2 to pH 5.2. Blue pea flower anthocyanin extracts demonstrate significant in vitro and cellular antioxidant activities. Blue pea flower anthocyanins could be used as a blue food colourant in acidic and neutral foods. The incorporation of blue pea flower anthocyanins in food increased the functional properties of food such as antioxidant and antimicrobial properties. Blue pea flower anthocyanins have also been used in intelligent packaging. A comparison of blue pea flower anthocyanins with two other natural blue colouring agents used in the food industry, spirulina or phycocyanin and genipin-derived pigments is also covered. Anthocyanins from blue pea flowers are promising natural blue food colouring agent.