Recent trends in extraction techniques of anthocyanins from plant materials
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REVIEW PAPER
Recent trends in extraction techniques of anthocyanins from plant materials Saqib Farooq1 · Manzoor Ahmad Shah2 · Mohammed Wasim Siddiqui3 · B. N. Dar1 · Shabir Ahmad Mir4 · Asgar Ali5 Received: 8 April 2020 / Accepted: 3 August 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Anthocyanins are a class of flavonoids abundantly found in plant cell fluids. Anthocyanins are responsible for various types of colours such as red, purple, blue, etc. in plants and also having health promoting properties. Various conventional and emerging techniques have been exploited for the extraction of anthocyanins from plant materials. Each extraction method has its own speciality and has significant effect on yield, purity, stability and composition of anthocyanins. The anthocyanin chemistry reveals several issues with regard to the extraction procedures. The high temperatures while promoting the extraction yield may promote the degradation of this compound. The review provides the recent insights on the extraction techniques exploited for anthocyanins from different plant materials. Keywords Chemical structure · Extraction technique · Solvent · Stability · Emerging technology
Introduction Among the phenolics found in plants, anthocyanins have been recognised as multi-utility compound. They are abundant in fruit, vegetables, and flowers contributing principally red, purple and blue colors [1] along with providing health promoting potential to plant-based foods. Role of anthocyanins has been reported to treat different chronic diseases including inflammation, diabetes, obesity, etc. [2, 3]. Being non-toxic and highly compatible to biological systems [4],
* Shabir Ahmad Mir [email protected] 1
Department of Food Technology, Islamic University of Science & Technology, Awantipora, Jammu and Kashmir, India
2
Department of Food Science & Technology, Government PG College for Women, Gandhi Nagar, Jammu and Kashmir, India
3
Department of Food Science & Postharvest Technology, Bihar Agriculture University, Sabour, Bhagalpur, Bihar, India
4
Department of Food Science & Technology, Government College for Women, M. A. Road, Srinagar, Jammu and Kashmir, India
5
Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, University of Nottingham Malaysia, Semenyih, Selangor, Malaysia
anthocyanins have got an increasing demand in the food industries [5]. Due to negative effects of artificial colours, plant-based pigment extracts are in demand and are commercially available that could be used in food delicacies [6]. Out of other pigments, anthocyanins are the popular and demanding colorants, which are allowed to be used in food preparations in the category of fruit or vegetable based products. Considering the safety issues in relation to environment and human being, the use of some of synthetic colorants has recently been prohibited in foods [7]. On the other hand, the increasing consumer consciousness and demand urged the interest for plant derived
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