Skip to main content

Advertisement

SpringerLink
Log in

Ultrasound-assisted extracted dietary fibre from culinary banana bract as matrices for anthocyanin: its preparation, characterization and storage stability

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

Dietary fibre (DF) functionalized with polyphenols is a functional ingredients as it provides the health benefits associated with consumption of both DF and polyphenols. The present study endeavoured to prepare DF-anthocyanin formulation with different ratio of pigment-matrix where DF and anthocyanin were extracted from culinary banana bracts. The formulated powders were studied for its antioxidant, structural properties and fluorescent properties. DF-anthocyanin formulation exhibited enhancement in anthocyanin content with increase in antioxidant content and it was highest for DF-A3 with better color values (L*, a*, C*) compared to other formulations. The structure of the formulation was mainly attributed to the structure of DF and anthocyanin as evidenced by FT-IR. Moreover, changes in the degree of crystallinity were found after addition of anthocyanin in fibre matrix. The morphology study by SEM confirmed the entrapment of particles (1.97–3.88 µm) on the network structure and surface of DF. Additionally, Akin fluorescence emission spectra of DF-A3 with anthocyanin extract further confirmed the formation of DF-anthocyanin complex. Storage stability study showed DF-A3 with lowest degradation rate (k = 0.0002 day−1) and half-life period of 87 days.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6

Similar content being viewed by others

References

  • Aprikian O, Duclos V, Gujot S, Besson C, Manach C, Bernalier A et al (2003) Apple pectin and polyphenol-rich apple concentrate are more effective together than separately on cecal fermentations and plasma lipids in rats. J Nutr 133:1860–1865

    Article  CAS  Google Scholar 

  • Aruna KB, Thomas S, Reshmitha TR, Akhila GC, Nishaa P (2017) Dietary fibre and phenolic-rich extracts from Musa paradisiaca inflorescence ameliorates type 2 diabetes and associated cardiovascular risks. J Funct Foods 31:198–207

    Article  Google Scholar 

  • Association of Official Analytical Chemists (AOAC) (1998) Official methods of analysis of the association of analytical chemists, 16th edn. Association of Official Analytical Chemists, Washington

    Google Scholar 

  • Begum YA, Deka SC (2017) Stability of spray-dried microencapsulated anthocyanins extracted from culinary banana bract. Int J Food Prop 20(12):3135–3148

    Article  CAS  Google Scholar 

  • Begum YA, Deka SC (2018) Banana flower: a potential source of functional ingredients and its health beneficial effects. In: Aguilar CN, Carvajal-Millan E (eds) Applied food science and engineering with industrial applications. International Apple Academic Press, Inc. (CRC Press, Taylor and Francis Group), 1265 Goldenrod Circle NE Palm Bay, Florida 32905, USA, pp 47–64. ISBN: 978-1-77188-799-1

    Google Scholar 

  • Begum YA, Deka SC (2019a) Chemical profiling and functional properties of dietary fibre rich inner and outer bracts of culinary banana flower. J Food Sci Technol 56(12):5298–5308

    Article  CAS  Google Scholar 

  • Begum YA, Deka SC (2019b) Effect of processing on structural, thermal, and physicochemical properties of dietary fiber of culinary banana bracts. J Food Process Preserv. https://doi.org/10.1111/jfpp.14256

    Article  Google Scholar 

  • Bermúdez-Oria A, Rodríguez-Gutiérrez G, Fernández-Prior A, Vioque B, Fernández-Bolaños J (2019) Strawberry dietary fiber functionalized with phenolic antioxidants from olives. Interactions between polysaccharides and phenolic compounds. Food Chem 280:310–320

    Article  Google Scholar 

  • Brand-Williams W, Cuvelier ME, Berset C (1995) Use of a free-radical method to evaluate antioxidant activity. LWT-Food Sci Technol 28(1):25–30

    Article  CAS  Google Scholar 

  • Cai YZ, Corke H (2000) Production and properties of spray-dried amaranthusbetacyanin pigments. J Food Sci 65(6):1248–1252

    Article  CAS  Google Scholar 

  • Clevan R, Van den Berg C, Van Der Plas L (1978) Crystal structure of hydrated potato starch. Starch-Starke 30(7):223–228

    Article  Google Scholar 

  • Desobry SA, Netto FM, Labuza TP (1997) Comparison of spray-drying, drum-drying and freeze-drying for β-carotene encapsulation and preservation. J Food Sci 62(6):1158–1162

    Article  CAS  Google Scholar 

  • Drabent R, Pliszka B, Huszcza-Ciołkowska G, Smyk B (2007) Ultraviolet fluorescence of cyanidin and malvidin glycosides in aqueous environment. Spectrosc Lett 40:165–182

    Article  CAS  Google Scholar 

  • Favaro LIL, Balcão VM, Rocha LKH, Silva EC, Oliveira JM Jr, Vila MMDC, Tubino M (2018) Physicochemical characterization of a crude anthocyanin extract from the fruits of Jussara (Euterpe edulis Martius): potential for food and pharmaceutical applications. J Braz Chem Soc 29(10):2072–2088

    CAS  Google Scholar 

  • García-Tejeda YV, Salinas-Moreno Y, Martínez-Bustos F (2015) Acetylation of normal and waxy maize starches as encapsulating agents for maize anthocyanins microencapsulation. Food Bioprod Process 94:717–726

    Article  Google Scholar 

  • Khor CM, Ng WK, Chan KP, Dong Y (2017) Preparation and characterization of quercetin/dietary fibre nanoformulations. Carbohydr Polym 161:109–117

    Article  CAS  Google Scholar 

  • Kosmalaa M, Zduńczyk Z, Karlińska E, Juśkiewicz J (2014) The effects of strawberry, black currant, and chokeberry extracts in a grain dietary fiber matrix on intestinal fermentation in rats. Food Res Int 64:752–761

    Article  Google Scholar 

  • Lee J, Durst RW, Wrolstad RE (2005) Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: collaborative study. J AOAC Int 88(5):1269–1288

    Article  CAS  Google Scholar 

  • Macagnana FT, da Silvab LP, Hecktheuer L (2016) Dietary fibre: the scientific search for an ideal definition and methodology of analysis, and its physiological importance as a carrier of bioactive compounds. Food Res Int 85:144–154

    Article  Google Scholar 

  • Moura SCSR, Tavares PER, Germer SPM, Nisida ALAC, Alves AB, Kanaan AS (2012) Degradation kinetics of anthocyanin of traditional and low sugar blackberry jam. Food Bioprocess Technol 5:2488–2496

    Article  Google Scholar 

  • Moura SCSR, Berling CL, Germer SPM, Alvim ID, Hubinger MD (2018) Encapsulating anthocyanins from Hibiscus sabdariffa L. calyces by ionic gelation: pigment stability during storage of microparticles. Food Chem 241:317–327

    Article  Google Scholar 

  • Padam BS, Tin HS, Chye FY, Abdullah MI (2014) Banana by-products: an under-utilized renewable food biomass with great potential. J Food Sci Technol 51(12):3527–3545

    Article  CAS  Google Scholar 

  • Pazmino-Duran A, Giutsi MM, Wrolstad RE, Gloria MBA (2001) Anthocyanin from banana bract (Musa X paradisiaca) as potential food colorant. Food Chem 73:327–332

    Article  CAS  Google Scholar 

  • Pérez-Jiménez J, Saura-Calixto F (2015) Macromolecular antioxidants or non extractable polyphenols in fruit and vegetables: intake in four European countries. Food Res Int 74:315–323

    Article  Google Scholar 

  • Preethi P, Balakrishnamurthy G (2011) Assessment of banana cultivars for pigment extraction from bracts, Its suitability and stability as food colorant. Int J Process Post Harvest Technol 2(2):98–101

    Google Scholar 

  • Saura-Calixto F (2011) Dietary fibre as a carrier of dietary antioxidants: an essential physiological function. J Agric Food Chem 59:43–49

    Article  CAS  Google Scholar 

  • Sheng Z, Ma W, Jin Z, Bi Y, Sun Z, Dou H, Gao J, LiJ Han L (2010) Investigation of dietary fibre, protein, vitamin E and other nutritional compounds of banana flowers of two cultivars grown in china. Afr J Biotechnol 9(25):3888–3895

    CAS  Google Scholar 

  • Tonon RV, Brabet C, Rubinger MD (2008) Influence of process conditions on the physicochemical properties of açai (Euterpe oleraceae Mart.) powder produced by spray drying. J Food Eng 88:411–418

    Article  Google Scholar 

  • Tonon RV, Brabet C, Hubinger MD (2010) Anthocyanin stability and antioxidant activity of spray-dried acai (Euterpe oleracea Mart.) juice produced with different carrier agents. Food Res Int 43(3):907–914

    Article  CAS  Google Scholar 

  • Wickramarachchi KS, Ranamukhaarachchi SL (2005) Preservation of fibre-rich banana blossom as a dehydrated vegetable. Sci Asia 31:265–271

    Article  CAS  Google Scholar 

  • Zhao XY, Chen J, Chen FL, Wang XC, Zhu QJ, Ao Q (2013) Surface characterization of corn stalk superfine powder studied by FT-IR and XRD. Colloids Surf B Biointerfaces 104:207–212

    Article  CAS  Google Scholar 

Download references

Acknowledgements

Financial assistance received as MAN Fellowship from UGC, New Delhi, Govt. of India during the study is duly acknowledged.

Author information

Authors and Affiliations

  1. Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam, 784 028, India

    Yesmin Ara Begum & Sankar Chandra Deka

Authors
  1. Yesmin Ara Begum
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Sankar Chandra Deka
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Sankar Chandra Deka.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Begum, Y.A., Deka, S.C. Ultrasound-assisted extracted dietary fibre from culinary banana bract as matrices for anthocyanin: its preparation, characterization and storage stability. J Food Sci Technol 57, 2354–2363 (2020). https://doi.org/10.1007/s13197-020-04273-0

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-020-04273-0

Keywords

Search

Navigation