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Anthocyanin colorants from Elderberry ( Sambucus nigra L.) IV. Further studies on production of liquid extracts, concentrates and freeze dried powders
Author(s) -
BRØNNUMHANSEN K.,
FLINK J. M.
Publication year - 1986
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1986.tb00398.x
Subject(s) - pomace , anthocyanin , chemistry , extraction (chemistry) , chromatography , solvent , ethanol , sambucus nigra , aqueous solution , food science , organic chemistry , biochemistry , lectin
Anthocyanin extraction from elderberry pomace is improved by mechanical disintegration and use of aqueous HCl in place of acidified ethanol as extractant, with pH being important in determining extractant effectiveness. Extraction at low solvent:pomace ratios gives extracts of higher concentration and lower volume, but with reduced efficiency. Enzyme pretreatments do not improve extractability from exten‐sively crushed pomace, and if of extended duration, can result in anthocyanin break‐down. Vacuum evaporation of extracts gave little loss of anthocyanins, and combined with freeze drying, produced materials with high anthocyanin retention.