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Anthocyanin-rich extracts from Cornelian cherry pomace as a natural food colorant: a spectroscopic and LC-QTOF-MS study

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Abstract

The objective of this study was the production of green extracts from Cornelian cherry pomace and the valorization of their anthocyanin content for their potential use as food colorants. Aqueous solutions of β-cyclodextrin were used both as green extraction solvents as well as means of anthocyanins’ stabilization. The extracts were analyzed by a novel liquid chromatographic method coupled to triple quadrupole time-of-flight mass spectrometry analytical methodology (LC-QTOF-MS) to assess their anthocyanin content. FTIR spectroscopy was used to investigate possible interactions between cyclodextrin and Cornelian cherry’s anthocyanins. The stability of anthocyanins was evaluated under different pH conditions and in the presence of metal ion Fe+2. The extracts were finally evaluated as colorants in two different food systems. The results showed that the color of β-cyclodextrin extract was preserved through storage. Additionally, the combination of β-cyclodextrin extraction and storage at low temperature contributes to the development of a stable acidic non-carbonated red beverage.

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Acknowledgements

Authors would like to thank Physis Ingredients (Serres, Greece) for providing the Cornelian cherry pomace as well as Interdisciplinary Agri‐Food Center (KEAGRO), Aristotle University of Thessaloniki for providing access to the equipment of the unit.

Funding

This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.

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Authors and Affiliations

  1. Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece

    Anastasia Loukri, Stamatia Christaki & Ioannis Mourtzinos

  2. Laboratory of Analytical Chemistry, Department of Chemistry, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece

    Natasa P. Kalogiouri

  3. Pesticide Science Laboratory, School of Agriculture, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece

    Urania Menkissoglu-Spiroudi

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  1. Anastasia Loukri
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  2. Stamatia Christaki
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  3. Natasa P. Kalogiouri
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  4. Urania Menkissoglu-Spiroudi
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  5. Ioannis Mourtzinos
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Contributions

AL: writing—original draft, methodology, investigation. SC: writing—review and editing, formal analysis. NPK: methodology, investigation, writing—review and editing. UMS: writing—review and editing IM: conceptualization, writing—review and editing.

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Correspondence to Ioannis Mourtzinos.

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Loukri, A., Christaki, S., Kalogiouri, N.P. et al. Anthocyanin-rich extracts from Cornelian cherry pomace as a natural food colorant: a spectroscopic and LC-QTOF-MS study. Eur Food Res Technol 248, 2901–2912 (2022). https://doi.org/10.1007/s00217-022-04099-4

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