Natural Food Colorant Obtained fromWild Berberis vulgaris L. by Ultrasound-Assisted Extraction: Optimization and Characterization

In this study, a novel natural food colorant based on anthocyanins was developed from wild barberry (Berberis vulgaris L.) fruits using ultrasound-assisted extraction, which was optimized through RSM. Four extraction variables (ultrasound power, time, S/L ratio, and extraction solvent pH) were evalu...

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Authors: Vega, Erika N., Cebadera Miranda, María Elena, González-Zamorano, Lorena, Barros, Lillian, Pires, Tânia C.S.P., Molina, Adriana K., da Silva, Tayse F.F., Vidal-Diez de Ulzurrum, Guillermo, Tardío, Javier, Cámara Hurtado, María De La Montaña, Fernández Ruiz, Virginia, Morales Gómez, Patricia
Format: article
Publication Date:2025
Country:España
Institution:Universidad Complutense de Madrid (UCM)
Repository:Docta Complutense
Language:English
OAI Identifier:oai:docta.ucm.es:20.500.14352/122282
Online Access:https://hdl.handle.net/20.500.14352/122282
Access Level:Open access
Keyword:613.2
food additives
natural food colorant
wild fruits
bioactive compounds
anthocyanins
Bromatología (Farmacia)
3309 Tecnología de Los Alimentos
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oai_identifier_str oai:docta.ucm.es:20.500.14352/122282
network_acronym_str ES
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repository_id_str
spelling Natural Food Colorant Obtained fromWild Berberis vulgaris L. by Ultrasound-Assisted Extraction: Optimization and CharacterizationVega, Erika N.Cebadera Miranda, María ElenaGonzález-Zamorano, LorenaBarros, LillianPires, Tânia C.S.P.Molina, Adriana K.da Silva, Tayse F.F.Vidal-Diez de Ulzurrum, GuillermoTardío, JavierCámara Hurtado, María De La MontañaFernández Ruiz, VirginiaMorales Gómez, Patricia613.2food additivesnatural food colorantwild fruitsbioactive compoundsanthocyaninsBromatología (Farmacia)3309 Tecnología de Los AlimentosIn this study, a novel natural food colorant based on anthocyanins was developed from wild barberry (Berberis vulgaris L.) fruits using ultrasound-assisted extraction, which was optimized through RSM. Four extraction variables (ultrasound power, time, S/L ratio, and extraction solvent pH) were evaluated in combination. The response criteria used were the total anthocyanin content (TAC) and color parameters. The optimal TAC was achieved at 2.5 min, 345W, pH 3, and 22.12 g/L. The fruit sample (without seeds) (BVFF) and its optimized extract (BVE) were characterized in terms of chemical composition and bioactivities. Delphinidin-3-O-glucoside was identified as the predominant anthocyanin. BVE exhibited a total phenolic content of 290.72 mg/g. Additionally, both BVFF and BVE presented significant antioxidant, antibacterial, and antifungal activity, especially in the case of BVE, which inhibited the growth of several foodborne bacteria and fungi and even showed bactericidal capacity against most of the tested bacteria, particularly against E. cloacae, E. coli, P. aeruginosa, and B. cereus. These results highlight the richness of BVFF and BVE in bioactive compounds, especially anthocyanins, underscoring their potential as natural food colorants that can be used in food product formulations instead of synthetic azo colorants.MDPIUniversidad Complutense de Madrid20252025-01-0120252025-01-01journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/20.500.14352/122282reponame:Docta Complutenseinstname:Universidad Complutense de Madrid (UCM)InglésengAgencia Estatal de Investigación http://dx.doi.org/10.13039/501100011033 Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020 PID2019-109365RA-I00 FRUTOS SILVESTRES COMO NUEVA FUENTE DE COLORANTES NATURALES. OBTENCION, DESARROLLO Y APLICACION EN ALIMENTOS INFANTILESopen accesshttp://purl.org/coar/access_right/c_abf2Attribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessoai:docta.ucm.es:20.500.14352/1222822026-06-02T12:44:21Z
dc.title.none.fl_str_mv Natural Food Colorant Obtained fromWild Berberis vulgaris L. by Ultrasound-Assisted Extraction: Optimization and Characterization
title Natural Food Colorant Obtained fromWild Berberis vulgaris L. by Ultrasound-Assisted Extraction: Optimization and Characterization
spellingShingle Natural Food Colorant Obtained fromWild Berberis vulgaris L. by Ultrasound-Assisted Extraction: Optimization and Characterization
Vega, Erika N.
613.2
food additives
natural food colorant
wild fruits
bioactive compounds
anthocyanins
Bromatología (Farmacia)
3309 Tecnología de Los Alimentos
title_short Natural Food Colorant Obtained fromWild Berberis vulgaris L. by Ultrasound-Assisted Extraction: Optimization and Characterization
title_full Natural Food Colorant Obtained fromWild Berberis vulgaris L. by Ultrasound-Assisted Extraction: Optimization and Characterization
title_fullStr Natural Food Colorant Obtained fromWild Berberis vulgaris L. by Ultrasound-Assisted Extraction: Optimization and Characterization
title_full_unstemmed Natural Food Colorant Obtained fromWild Berberis vulgaris L. by Ultrasound-Assisted Extraction: Optimization and Characterization
title_sort Natural Food Colorant Obtained fromWild Berberis vulgaris L. by Ultrasound-Assisted Extraction: Optimization and Characterization
dc.creator.none.fl_str_mv Vega, Erika N.
Cebadera Miranda, María Elena
González-Zamorano, Lorena
Barros, Lillian
Pires, Tânia C.S.P.
Molina, Adriana K.
da Silva, Tayse F.F.
Vidal-Diez de Ulzurrum, Guillermo
Tardío, Javier
Cámara Hurtado, María De La Montaña
Fernández Ruiz, Virginia
Morales Gómez, Patricia
author Vega, Erika N.
author_facet Vega, Erika N.
Cebadera Miranda, María Elena
González-Zamorano, Lorena
Barros, Lillian
Pires, Tânia C.S.P.
Molina, Adriana K.
da Silva, Tayse F.F.
Vidal-Diez de Ulzurrum, Guillermo
Tardío, Javier
Cámara Hurtado, María De La Montaña
Fernández Ruiz, Virginia
Morales Gómez, Patricia
author_role author
author2 Cebadera Miranda, María Elena
González-Zamorano, Lorena
Barros, Lillian
Pires, Tânia C.S.P.
Molina, Adriana K.
da Silva, Tayse F.F.
Vidal-Diez de Ulzurrum, Guillermo
Tardío, Javier
Cámara Hurtado, María De La Montaña
Fernández Ruiz, Virginia
Morales Gómez, Patricia
author2_role author
author
author
author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Universidad Complutense de Madrid
dc.subject.none.fl_str_mv 613.2
food additives
natural food colorant

wild fruits

bioactive compounds

anthocyanins
Bromatología (Farmacia)
3309 Tecnología de Los Alimentos
topic 613.2
food additives
natural food colorant
wild fruits
bioactive compounds
anthocyanins
Bromatología (Farmacia)
3309 Tecnología de Los Alimentos
description In this study, a novel natural food colorant based on anthocyanins was developed from wild barberry (Berberis vulgaris L.) fruits using ultrasound-assisted extraction, which was optimized through RSM. Four extraction variables (ultrasound power, time, S/L ratio, and extraction solvent pH) were evaluated in combination. The response criteria used were the total anthocyanin content (TAC) and color parameters. The optimal TAC was achieved at 2.5 min, 345W, pH 3, and 22.12 g/L. The fruit sample (without seeds) (BVFF) and its optimized extract (BVE) were characterized in terms of chemical composition and bioactivities. Delphinidin-3-O-glucoside was identified as the predominant anthocyanin. BVE exhibited a total phenolic content of 290.72 mg/g. Additionally, both BVFF and BVE presented significant antioxidant, antibacterial, and antifungal activity, especially in the case of BVE, which inhibited the growth of several foodborne bacteria and fungi and even showed bactericidal capacity against most of the tested bacteria, particularly against E. cloacae, E. coli, P. aeruginosa, and B. cereus. These results highlight the richness of BVFF and BVE in bioactive compounds, especially anthocyanins, underscoring their potential as natural food colorants that can be used in food product formulations instead of synthetic azo colorants.
publishDate 2025
dc.date.none.fl_str_mv 2025
2025-01-01
2025
2025-01-01
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://hdl.handle.net/20.500.14352/122282
url https://hdl.handle.net/20.500.14352/122282
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.relation.none.fl_str_mv Agencia Estatal de Investigación http://dx.doi.org/10.13039/501100011033 Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020 PID2019-109365RA-I00 FRUTOS SILVESTRES COMO NUEVA FUENTE DE COLORANTES NATURALES. OBTENCION, DESARROLLO Y APLICACION EN ALIMENTOS INFANTILES
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:Docta Complutense
instname:Universidad Complutense de Madrid (UCM)
instname_str Universidad Complutense de Madrid (UCM)
reponame_str Docta Complutense
collection Docta Complutense
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.812429

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