Journal of Food Technology
Year:
2010
Volume:
8
Issue:
4
Page No.
183 - 186
Optimisation of Anthocyanin Recovery from Onion (Allium cepa) Solid Wastes Using Response Surface Methodology
Authors :
Dimitris P.Makris
References
Cacace, J.E. and G. Mazza, 2002. Extraction of anthocyanins and other phenolics from black currants with sulfured water. J. Agric. Food Chem., 50: 5939-5946.
Direct Link | Cacace, J.E. and G. Mazza, 2003. Optimization of extraction of anthocyanins from black currants with aqueous ethanol. J. Food Sci., 68: 240-248.
Direct Link | Dourtoglou, V.G., A. Mamalos and D.P. Makris, 2006. Storage of olives under CO
2 13 atmosphere: Effect on anthocyanins, phenolics, sensory attributes and
in vitro antioxidant 14 properties. Food Chem., 99: 342-349.
Ersus, S. and U. Yurdagel, 2007. Microencapsulation of anthocyanin pigments of black carrot (
Daucus carota L.) by spray drier. J. Food Eng., 80: 805-812.
CrossRef | Direct Link | Gao, L. and G. Mazza, 1996. Extraction of anthocyanin pigments from purple sunflower hulls. J. Food Sci., 61: 600-603.
CrossRef | Guinot, P., I. Benonge, G. Nicolet, A. Gargadennec, C. Andary and S. Rapiot, 2007. Combined dyeing and antioxidative properties of some plant by products. Acta Bot. Gal., 154: 43-52.
Makris, D.P., G. Boskou, A. Chiou and N.K. Andrikopoulos, 2008. An investigation on factors affecting recovery of antioxidant phenolics and anthocyanins from red grape (
Vitis vinifera L.) pomace employing water/ethanol-based solutions. Am. J. Food Technol., 3: 164-173.
CrossRef | Direct Link | Mourtzinos, I., D.P. Makris, K. Yannakopoulou, N. Kalogeropoulos, I. Michali and V.T. Karathanos, 2008. Thermal stability of anthocyanin extract of
Hibiscus sabdariffa L. in the presence of β-cyclodextrin. J. Agric. Food Chem., 56: 10303-10310.
Direct Link | Revilla, E., J.M. Ryan and G. Martin-Ortega, 1998. Comparison of several procedures used for the extraction of anthocyanins from red grapes. J. Agric. Food Chem., 46: 4592-4597.
CrossRef | Socaciu, C., 2009. Advances in natural food colorant chem istry. Part 1-Current technologies applied for pigments extraction. AgroFood Ind. Hi‐Tech, 20: 43-46.
Vera de Rossoa, V. and A.Z. Mercadante, 2007. Evaluation of colour and stability of anthocyanins from tropical fruits in an isotonic soft drink system. Innov. Food Sci. Emerg. Technol., 8: 347-352.
CrossRef | Direct Link | Wrolstad, R.E., 2004. Anthocyanin pigments-bioactivity and coloring properties. J. Food Sci., 69: 419-421.