東華大學圖書館 |

Green Strategies to Extract and Formulate Natural-Based Pigments: From Red to Blue Hues /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Green Strategies to Extract and Formulate Natural-Based Pigments: From Red to Blue Hues // Ana Nunes Nunes.
作者:	Nunes, Ana Nunes,
面頁冊數:	1 electronic resource (309 pages)
附註:	Source: Dissertations Abstracts International, Volume: 86-03, Section: B.
Contained By:	Dissertations Abstracts International86-03B.
標題:	Food products. -
電子資源:	https://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=31481486
ISBN:	9798384396956

Green Strategies to Extract and Formulate Natural-Based Pigments: From Red to Blue Hues /
Nunes, Ana Nunes,

Green Strategies to Extract and Formulate Natural-Based Pigments: From Red to Blue Hues /Ana Nunes Nunes. - 1 electronic resource (309 pages)

Source: Dissertations Abstracts International, Volume: 86-03, Section: B.

"Color plays a crucial role in shaping consumer food preferences, acceptability, and subsequent, selection. Despite the growing popularity of natural pigments in the food industry, several challenges hinder their widespread acceptance, namely regulatory restrictions, cost, and technical issues. These technical issues represent difficulties for industries aiming to replace synthetic colorants with natural options while meeting consumer demands.Within this context, the main goal of this Ph.D. thesis was to develop suitable strategies to address the technological demands and challenges associated with the use of natural colorants in the food industry. The work aimed to efficiently utilize agricultural and food processing waste, aligning with specific goals related to (1) overcoming the scarcity of natural blue colorants, (2) addressing the limited availability of natural astaxanthin, and (3) managing the conditioned solubility of carotenoids. To achieve these objectives, a range of technologies were employed: centrifugal partition chromatography (CPC) and compressed fluid-based extraction were used for the preparative-scale downstream purification of bluish portisins derived from blueberry surplus anthocyanins; microwave (MW) pretreatment and supercritical fluid extraction (SFE) were applied for the recovery of astaxanthin from crab shell residues; and emulsification and spray drying were used for the formulation of carotenoids recovered from microalgae biomass, namely Dunaliella salina.Depending on the process, an attempt was made to maximize the process yield and efficiency, by studying the impact of different process parameters on the pigment recovery/encapsulation:(i) CPC downstream isolation process was applied for the recovery of bluish pigments from blueberry surplus extract after portisins hemi-synthesis, by selecting the two-phase solvent system consisted of tert-butyl-methyl ether, n-butanol, acetonitrile, and water (volume ratio 2:2:1:5) acidified with 0.1 vol.% of HCl, and varying conditions of sample load (100-500 mg/100 mL of column volume), mobile phase flow rate (10-20 mL/min), and rotation speed (1000-1600 rpm);(ii) Portisins were isolated from blueberry surplus extract after portisins hemi-synthesis using compressed fluid-based extraction, and the operating conditions studied included pressure (100-500 bar), temperature (40-60°C), and ethanol content in the compressed fluid mixture (20-50 wt.%);(iii) ASX was extracted from crab shell wastes, integrating MW pretreatment and SFE. MW pretreatment operating conditions applied included different solvent systems (hydroalcoholic mixtures with 0-50 vol.% of water) at different temperatures (40-140°C). SFE operating conditions explored included pressure (200-500 bar), temperature (40-60°C), ethanol content in the supercritical CO2(8-13 wt.%), and equilibration time (0-30 min);(iv) And finally, carotenoids from Dunaliella salinawere encapsulated using spray drying of emulsions, by varying conditions of oil phase concentration in the emulsion (3-37 wt.%), stirring speed (6500-21500 rpm), and inlet air temperature (110-220°C).Results presented throughout the chapters of this thesis have shown that each strategy studied allowed a successful recovery/formulation of the target pigments, enabling the attainment of different products with interesting color properties, namely (i) and (ii) bluish portisins-rich extracts;

English

ISBN: 9798384396956Subjects--Topical Terms:

3562092
Food products.

Green Strategies to Extract and Formulate Natural-Based Pigments: From Red to Blue Hues /
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