Anthocyanin Extraction from Winery Waste Material: A Review

Authors

  • Satish Y. Miraje Food Technology, Department of technology, Shivaji University, Kolhapur, 416004, India
  • Nikhilesh M. Amlepatil Food Technology, Department of technology, Shivaji University, Kolhapur, 416004, India
  • A. K. Sahoo Food Technology, Department of technology, Shivaji University, Kolhapur, 416004, India
  • G. V. Mote Food Technology, Department of technology, Shivaji University, Kolhapur, 416004, India

Abstract

Now a day’s growing demand for eco-friendly/non-toxic colorants, specifically for health sensitive applications such as coloration of food. Recently, colors derived from natural sources for these applications have emerged as an important alternative to potentially harmful synthetic colors. Natural color is one of the crucial factors for the consumer’s acceptability of any processed foods. The potential sources of coloring pigment anthocyanin are present in wine waste material. Extraction of these natural color used various novel techniques like soiled-liquid, Dynamic superheated liquid extraction, Ultrasonics and pulsed electric fields techniques. Anthocyanin color can be used as a natural additive for food, cosmetics and pharmaceutical. It can be a good source of antioxidants. Aim of this study is that to how to extract natural color, study various novel techniques of extraction especially soiled-liquid, Dynamic superheated liquid extraction, ultarsonics and pulsed electric fields techniques and their efficiency and suitability

Keywords:

Wine Waste, Dynamic superheated liquid extraction, Ultrasonics, Pulsed electric fields,, Health Benefits

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Published

05-04-2015
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12 Views | 4 Downloads

How to Cite

Miraje, S. Y., N. M. Amlepatil, A. K. Sahoo, and G. V. Mote. “Anthocyanin Extraction from Winery Waste Material: A Review”. Journal of Innovations in Pharmaceutical and Biological Sciences, vol. 2, no. 2, Apr. 2015, pp. 218-21, https://jipbs.com/index.php/journal/article/view/61.

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Section

Review Article