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Bio‐based extraction and stabilization of anthocyanins
Author(s) -
Roy Anirban,
Mukherjee Rudra Palash,
Howard Luke,
Beitle Robert
Publication year - 2016
Publication title -
biotechnology progress
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.572
H-Index - 129
eISSN - 1520-6033
pISSN - 8756-7938
DOI - 10.1002/btpr.2260
Subject(s) - zymomonas mobilis , anthocyanin , fermentation , chemistry , extraction (chemistry) , food science , ethanol , biomass (ecology) , ethanol fermentation , chromatography , botany , biochemistry , ethanol fuel , biology , agronomy
This work reports a novel method of recovering anthocyanin compounds from highly‐pigmented grapes via a fermentation based approach. It was hypothesized that batch growth of Zymomonas mobilis on simple medium would produce both ethanol and enzymes/biomass‐acting materials, the combination of which will provide a superior extraction when compared to simple alcohol extraction. To examine this hypothesis, Z. mobilis was fermented in a batch consisting of mashed Vitis vinifera and glucose, and the recovered anthocyanin pool was compared to that recovered via extraction with ethanol. Data indicated higher amounts of anthocyanins were recovered when compared to simple solvent addition. Additionally, the percent polymeric form of the anthocyanins could be manipulated by the level of aeration maintained in the fermentation . © 2016 American Institute of Chemical Engineers Biotechnol. Prog., 32:601–605, 2016