Ultrasound-Assisted Extraction of Anthocyanins Using Natural Deep Eutectic Solvents and Their Incorporation in Edible Films

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dc.catalogadorjca
dc.contributor.authorVelásquez, Patricia
dc.contributor.authorBustos, Daniela
dc.contributor.authorMontenegro Rizzardini, Gloria
dc.contributor.authorGiordano, Ady
dc.date.accessioned2023-05-12T15:37:03Z
dc.date.available2023-05-12T15:37:03Z
dc.date.issued2021
dc.description.abstractExtracts rich in bioactive compounds added to edible films have allowed the development of active packaging that increases the shelf life of food. However, it is necessary to search for solvents that are nontoxic and not harmful to the environment, with natural deep eutectic solvents (NADES) being an attractive and easily synthesized alternative. This research aimed to design NADES by lyophilization to be used in the extraction of anthocyanins from the Chilean Luma chequen (Molina) A. Gray berry, and subsequently adding them to the matrix of edible ƙ-carrageenan films. For this purpose, ultrasound-assisted extraction (UAE) was used and the anthocyanin content was evaluated with the pH differential method. The antioxidant capacity of extracts was determined by DPPH assay and the antibacterial capacity by diffusion agar tests. The results obtained indicate that the designed NADES are efficient at extracting anthocyanins, reaching concentrations between 81.1 and 327.6 mg eq cyanidin 3-glucoside/100 g dw of L. chequen (Molina) A. Gray. The extracts reached inhibition diameters between 5 and 34 mm against Escherichia coli, Staphylococcus aureus, and Salmonella typhi strains. Once the extracts were incorporated into ƙ-carrageenan films, active edible films with antioxidant and antibacterial capacities were obtained.
dc.fechaingreso.objetodigital2023-05-12
dc.fuente.origenORCID
dc.identifier.doi10.3390/molecules26040984
dc.identifier.issn1420-3049
dc.identifier.urihttps://doi.org/10.3390/molecules26040984
dc.identifier.urihttps://www.mdpi.com/1420-3049/26/4/984
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/66983
dc.information.autorucFacultad de Agronomía e Ingenieria Forestal;Montenegro Rizzardini, Gloria;S/I;98457
dc.information.autorucEscuela de Química;Giordano, Ady;0000-0002-1867-6848;207712
dc.issue.numero4
dc.language.isoen
dc.nota.accesoContenido completo
dc.pagina.final15
dc.pagina.inicio1
dc.revistaMolecules
dc.rightsacceso abierto
dc.subjectCarrageenan
dc.subjectBerries
dc.subjectGreen chemistry
dc.subjectGreen extraction
dc.subjectActive compounds
dc.subjectMedicinal plants
dc.subjectActive packaging
dc.subject.ddc570
dc.subject.deweyBiologíaes_ES
dc.titleUltrasound-Assisted Extraction of Anthocyanins Using Natural Deep Eutectic Solvents and Their Incorporation in Edible Films
dc.typeartículo
dc.volumen26
sipa.codpersvinculados98457
sipa.codpersvinculados207712
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