Obtention of Natural Dyes from Industrial Blackberry Pulp Residues (Rubus sp)

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• 作者：Emanuela Flor de Vargas ; André ; Jablonski ; Simone Hickmann Flô ; res and Alessandro de Oliveira Rios
• 刊名：Journal of Food Processing and Preservation
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：41
• 期：1
• 全文大小：242K
• ISSN：1745-4549

文摘

The fruit processing industry generates large amounts of waste residues carrying environmental and financial costs. These residues, like a waste of blackberry pulp processing are composed mostly of peels and seeds rich in pigments and antioxidants, representing a potential source of natural dyes. We used complete experimental design and response surface methodology to evaluate how the quantity of solvent (20–50 mL), number of extractions (1–5), and time (10–30 min) affect the anthocyanin yield from blackberry residues (Rubus sp). The optimal conditions were 20 mL of acidified ethanol (0.1% HCI), 3 extractions, and 10 min. Under these conditions, 25.9 mg of cyanidin-3-glucoside were obtained from 100 g of blackberry residue (DW), a 59% yield.