Extraction of Betacyanin and Betaxanthin Pigments from Red Beetroots by Chitosan Extracted from Shrimp Wastes
- 152 Downloads
Red beetroot as the main source of natural red dye is rich in betalain pigments, which are divided into betacyanins and betaxanthins with antioxidant, antimicrobial and antiviral activity. In this study, chitosan as a deacetylated derivative of chitin, non-toxic, biodegradable and biocompatible polysaccharide, was extracted from shrimp wastes by demineralization, deproteinization and deacetylation processes. The extracted chitosan was characterized by SEM and FTIR analyses. The weight efficiency of chitosan from shrimp wastes and the degree of deacetylation were 26.25 and 86%, respectively. The extracted chitosan was used to betacyanin and betaxanthin adsorption from red beetroots. Betacyanin and betaxanthin adsorption experiments were conducted based on a rotatable central composite design and analyzed using response surface methodology for three independent factors, initial solution pH (3–7), initial concentration (50–150 mg/L) and adsorbent amount (0.01–0.05 g). The optimum adsorption capacity for the betacyanin and betaxanthin pigments were 144.15 and 114.50 mg/g, respectively. The chitosan extracted from shrimp wastes could be used as a proper and available adsorbent for adsorption of betacyanin and betaxanthin pigments from beetroot plant.
KeywordsShrimp wastes Chitosan Beetroot
Financial support of this work by ACECR Institute of Higher Education (Isfahan Branch) is gratefully appreciated.
- 9.Wruss, J., Waldenberger, G., Huemer, S., Uygun, P., Lanzerstorfer, P., Müller, U., Höglinger, O., Weghuber, J.: Compositional characteristics of commercial beetroot products and beetroot juice prepared from seven beetroot varieties grown in Upper Austria. J. Food Compos. Anal. 42, 46–55 (2015)CrossRefGoogle Scholar
- 12.Kovačević, S.Z., Tepić, A.N., Jevrić, L.R., Podunavac-Kuzmanović, S.O., Vidović, S.S., Šumić, Z.M., Ilin, Ž.M.: Chemometric guidelines for selection of cultivation conditions influencing the antioxidant potential of beetroot extracts. Comput. Electron. Agric. 118, 332–339 (2015)CrossRefGoogle Scholar
- 13.Marszałek, K., Krzyżanowska, J., Woźniak, Ł., Skąpska, S.: Kinetic modelling of polyphenol oxidase, peroxidase, pectin esterase, polygalacturonase, degradation of the main pigments and polyphenols in beetroot juice during high pressure carbon dioxide treatment. LWT-Food Sci. Technol. 85, 412–417 (2016)CrossRefGoogle Scholar
- 23.de Queiroz Antonino, R.S.C.M., Fook, Lia, de Oliveira Lima, B.R.P., de Farias Rached, V.A., Lima, R.Í., da Silva Lima, E.P.N., Peniche Covas, R.J., Lia, C.A., Fook, M.V.: Preparation and characterization of chitosan obtained from shells of shrimp (Litopenaeus vannamei Boone). Mar. Drugs 15(5), 141 (2017)CrossRefGoogle Scholar