This is a repository copy of Industrial application of anthocyanins extracted from food waste. White Rose Research Online URL for this paper: http://eprints.whiterose.ac.uk/115396/ Version: Accepted Version Conference or Workshop Item: Blackburn, RS orcid.org/0000-0001-6259-3807, Rayner, CM and Benohoud, M (2016) Industrial application of anthocyanins extracted from food waste. In: 20th Annual Green Chemistry & Engineering Conference, 14-16 Jun 2016, Portland, Oregon, USA. These are the author's presentation slides of a conference presentation made at the 20th Annual Green Chemistry & Engineering Conference. Reuse Unless indicated otherwise, fulltext items are protected by copyright with all rights reserved. The copyright exception in section 29 of the Copyright, Designs and Patents Act 1988 allows the making of a single copy solely for the purpose of non-commercial research or private study within the limits of fair dealing. The publisher or other rights-holder may allow further reproduction and re-use of this version - refer to the White Rose Research Online record for this item. Where records identify the publisher as the copyright holder, users can verify any specific terms of use on the publisher s website. Takedown If you consider content in White Rose Research Online to be in breach of UK law, please notify us by emailing eprints@whiterose.ac.uk including the URL of the record and the reason for the withdrawal request. eprints@whiterose.ac.uk https://eprints.whiterose.ac.uk/
Functional, natural, sustainable Industrial application of anthocyanins extracted from food waste Richard Blackburn a,b, Meryem Benohoud b, Chris Rayner b,c a Sustainable Materials Research Group, University of Leeds, UK b Limited, University of Leeds, UK c School of Chemistry, University of Leeds, UK @keracol
Anthocyanins Found in fruits, vegetables, flowers R 1 Anthocyanin R 1 R 2 max @ ph3 pelargonidin H H 503 HO O R 2 cyanidin H 517 peonidin OCH 3 H 517 O Gly delphinidin 526 petunidin OCH 3 526 malvidin OCH 3 OCH 3 529 Glycosylation typically at 3-O position In fruits, typically various mono- and disaccharides More complex glycosylation observed in other plants
STRAWBERRY (Fragaria ananassa) BLACKBERRY (Rubus fruticosus) 400 #39 [modified by chm PMR 083A Hyp mau 1 - Peak 2-10.175 WV 100 300 200 100 0 %B: 0.0 % Flow: 1.000 ml/min 5.0-100 0.0 5.0 10.0 15.0 20.0 25.0 30.0 3 1. Pelargonidin 3-O-glucoside (86.35%) 2. Pelargonidin 3-O-rutinoside (13.65%) 1. cyanidin-3-o-glucoside (>95%) BLACK MULBERRY (Morus nigra) 100 mau WV 100 BLUEBERRY (Vaccinium corymbosum) 60.0 #26 [modified by chmhplc] PMR 047/1 Hyper 2 mau 80 1-8.334 60 37.5 6-25.042 40 1 - Peak 2-10.217 25.0 2-12.267 3-15.134 20 2-12.717 12.5 5-21.942 4-17.942 0 0.0-20 %B: 0.0 % Flow: 1.000 ml/min 5.0-12.5 %B: 0.0 % Flow: 1.000 ml/min 5.0-40 0.0 5.0 10.0 15.0 20.0 25.0 30.0 3-30.0 0.0 5.0 10.0 15.0 20.0 25.0 30.0 1. cyanidin-3-o-glucoside (73.83%) 2. cyanidin-3-o-rutinoside (26.17%) 1. malvidin-3-o-galactoside (18.1%) 2. delphinidin-3-o-galactoside (13.86%) 3. delphinidin-3-o-arabinoside (12.38%) 4. petunidin-3-o-galactoside (1.74%) 5. petunidin-3-o-arabinoside (5.52%) 6. malvidin-3-o-arabinoside (48.38%)
ARONIA (Aroniamelanocarpa) 70 #26 [modified by ch PMR 112A/0 Hy mau 1-10.025 WV 100 PURPLE POTATO (Solanum tuberosum) 40 20 2-14.675 0-20 %B: 0.0 % Flow: 1.000 ml/min 5.0-40 0.0 5.0 10.0 15.0 20.0 25.0 30.0 3 1. cyanidin-3-o-galactoside (68%) 2. cyanidin-3-o-arabinoside (30%) 1. Petunidin-3-coumaroylrutinoside-5-glucoside GRAPE (Vitisvinifera) BLACKCURRANT (Ribes nigrum) 140 mau 2-11.442 WV 100 100 4-17.300 75 50 1-9.642 25 3-14.358 0 %B: 0.0 % Flow: 1.000 ml/min 5.0-40 0.0 5.0 10.0 15.0 20.0 25.0 30.0 3 1. Cyanidin-3-O-glucoside (5.84%) 2. Delphinidin-3-O-glucoside (7.27%) 3. Malvidin-3-O-glucoside (65.30%) 4. Peonidin-3-O-glucoside (5.95%) 5. Petunidin-3-O-glucoside (15.64%) 1. delphinidin-3-o-glucoside (15.71%) 2. delphinidin-3-o-rutinoside (43.25%) 3. cyanidin-3-o-glucoside (7.03%) 4. cyanidin-3-o-rutinoside (34.00%)
Extraction & Purification Clean extraction Polar metabolites such as anthocyanins can be extracted using water, ethanol or blends of the two solvents Non-toxic solvents that allow efficient extractions in optimised conditions Acceptable solvents for food or personal care and cosmetic applications No-regulatory limitations Non-selective solvents Free sugars, proteins and low-polarity metabolites are extracted too Solid-Phase Extraction (SPE): strategy for extract purification Anthocyanins interact with solid phase via H-bonding and hydrophobic interactions Resin allows for removal of interferents via preferential sorption of active Free sugars removed with acidified water Anthocyanins subsequently eluted with acidified ethanol Simple, safe and low cost Allows high recovery of active Reduces consumption of solvents Source needs to be loaded in water Scale-up limitation?
Colum n Evaporator Produc t Hot water Com pr. air Ethanol (pum ped) Extraction-Purification Industrial-scale process Spray dryer Skins 3-way Waste 3-way
Case Study 1: Natural hair dyes Extract from blackcurrants (Ribes nigrum) grown in UK sustainably sourced waste from blackcurrant juice process (Ribena) Extracted and purified using green technology Aqueous process, clean, energy efficient High levels of both anthocyanins and flavonoids Patented 1 semi-permanent hair colorants and coloration process Range of shades, fast to 12+ washes 1. Natural Hair Dyes, US8361167
Case Study 1: Natural hair dyes Dyeing from acidic medium (ph 3-4) l max in aqueous solution at ph 3.0: cyanidin 517 nm; delphinidin 526 nm purple/violet colour consistent with flavylium cation l max when adsorbed onto hair from aqueous medium: 570-580 nm Blue colour consistent with quinonoidal base in situ neutralisation by basic sites on hair surface leading to formation of anhydrobase Stable over 12+ washes, minimal colour loss, no colour change
Case Study 1: Natural hair dyes Sorption studies sorption significantly in excess of theoretical monolayer capacity Formation of hemimicellar (side-by-side) and admicellar (stacking) aggregates 8.0 7.0 Admicellar 6.0 q e umol g -1 5.0 4.0 3.0 Monolayer Hemimicellar 2.0 1.0 0.0 0 1 2 3 4 5 6 7 8 lnc e
Blackcurrant anthocyanins HO O HO O HO O O-Glu O-Rut O-Glu Delphinidin-3-Glucoside Delphinidin-3-Rutinoside Cyanidin-3-Glucoside HO O O-Rut Cyanidin-3-Rutinoside 140 #21 [modified by chmhplc] PMR 046/1 Hyper 2 UV_VIS_5 mau WVL:520 nm 2-11.442 100.0 HO O 100 75 4-17.300 Glucoside Unit 50 25 0 1-9.642 3-14.358 HO O O HO O CH 3 5.0 %B: 0.0 % Flow: 1.000 ml/min -40 min 0.0 5.0 10.0 15.0 20.0 25.0 30.0 35.0 40.0 Rutinoside Unit
Case Study 1: Natural hair dyes Anthocyanin concentration remaining in Successive dyeings from solution (amount remaining) All anthocyanins adsorb onto bleached hair 180 160 140 dyebath ( mol dm -3 ) 120 100 80 60 40 20 0 del-3-glc del-3-rut cy-3-glc cy-3-rut Initial Post 1st dyeing Post 2nd dyeing Post 3rd dyeing Post 4th dyeing
Case Study 1: Natural hair dyes % initial concentration of anthocyanin adsorbed onto hair Successive dyeings from solution (amount adsorbed) Apparent preferential adsorption in favour of monosaccharides (glucosides) ca. 2-fold over disaccharides (rutinosides) 80% 70% 60% 50% 40% 30% 20% 10% 0% del-3-glc del-3-rut cy-3-glc cy-3-rut Post 1st dyeing Post 2nd dyeing Post 3rd dyeing Post 4th dyeing
Case Study 1: Natural hair dyes Blackcurrant glycoside sorption Isotherm study: cyanidin-3-o-glucoside higher adsorption energy in comparison with cyanidin-3-o-rutinoside Superior H-bonding through primary hydroxyl? Steric effects? 1 0 0 1 2 3 4 5 6 lnq e -1-2 Cy-3-O-glc 0 = -5.1 kj mol -1-3 -4 Cy-3-O-rut 0 = -3.5 kj mol -1-5 lnc e
Case Study 1: Natural hair dyes Grape glucoside sorption Isotherm study: Most glucosides show consistent sorption properties Unexplained sorption differences for petunidin-3-o-glucoside However, generally anthocyanin parent structure does not have significant effect on sorption glycosylation more important q e 30 Cy-3-O-glc 25 Del-3-O-glc Mal-3-O-glc 20 Peo-3-O-glc 15 Pet-3-O-glc 10 5 0-2 0 2 4 6 8 10 lnc e lnq e 5 4 3 2 1 0-2 0 2 4 6 8 10-1 -2-3 -4-5 lnc e Cy-3-O-glc 0 = -7.8 kj mol -1 Del-3-O-glc 0 = -7.5 kj mol -1 Mal-3-O-glc 0 = -7.2 kj mol -1 Peo-3-O-glc 0 = -7.4 kj mol -1 Pet-3-O-glc 0 = -9.8 kj mol -1
Case Study 2: Food colorants The Challenge Blue food colorants dominated by Brilliant Blue FCF (E133) Can induce allergic reactions Regulation a big issue Blue from nature most difficult to achieve The Market Opportunity B. Blue FCF ca. 1,300 tpa Market value >$260m Industry natural colorants Spirulina only current natural blue, but has application and stability problems Stable, natural blue highly desirable The technology Anthocyanins extracted from sustainable source plant materials Lake pigment formed using novel biomimicry process inspired by plant pigment formation in flowers Pigments in a range of colours suitable food application Both water soluble and water insoluble pigments are possible Fe 3+, Al 3+ Mg 2+, Ca 2+ Pigments formed (water-soluble and water-insoluble) Plant sources identified
Case Study 2: Food colorants Formation of metal complexes with blackcurrant anthocyanins 1.6 1.4 1.2 [Al] [Fe] [Ca] [Ti] [Mo] A 1 0.8 [Ag] 0.6 0.4 [Mo] [Mg] 0.2 0 400 450 500 550 600 650 700 750 800 l (nm) [Mn] [Co] [Cu] [Ag] [Al] [Fe] [Mg] Blackcurrant
Case Study 2: Food colorants Stability of complex to ph changes Stability of Al-complex in aqueous solution with changing ph Blue colour is stable down to ph 2.8; only below ph 2.8 does complex break down and revert to the red form (non-complexed) Red <--1 M HCl Original 1M Na--> 2.0 2.1 2.3 2.5 2.8 3.8 4.1 5.7 7.1 8.4 9.5 10.5 12.2 Red Red/ Purple Blue/ Purple Blue Blue Blue Blue Blue Blue Blue Blue Blue
Case Study 2: Food colorants Stability of complex to citric acid Very low concentrations of citric acid cause a colour change to red, significantly higher than ph 2.8 Effect with malic and lactic acid was not as extreme, but still a colour change was observed at relatively low concentrations Acetic acid could be used in much higher concentrations before any colour change was observed Effect not directly related to ph - citric acid has a propensity to complex Al 3+, abstract the metal from the colorant complex, and cause the complex to break down Acid Citric Malic Lactic Acetic Ratio (mmol acid per g colorant) 0.00 0.11 0.53 1.60 3.71 Blue Blue/ Purple Red/ Purple Red Red 0.00 0.27 0.78 1.34 7.39 Blue Blue/ Purple Red/ Purple Red Red 0.00 0.70 1.67 2.78 10.89 Blue Blue/ Purple Red/ Purple Red/ Purple Red 0.00 3.67 8.50 11.17 13.33 Blue Blue Blue/ Purple Blue/ Purple Blue/ Purple
Case Study 2: Food colorants Example formulations in confectionary products No acid Citric acid Acetic acid
Case Study 3: Marking eggshell Formulation of inks for egg coding applications using dyes extracted from waste food products Inks developed using colorants extracted from natural waste materials 2 Increase in the information placed on an egg Reduced environmental and toxicological impact Some current concerns over erythrosine Enhance security, safety, and traceability 2. Ink Composition, WO2015128646
red Case Study 3: Marking eggshell Cy-3-O-glc Cy-3-O-rut Del-3-O-glc Del-3-O-rut Fe 3+ black Al 3+ blue Cy-3-O-gal Cy-3-O-arab
Case Study 3: Marking eggshell New inks technically superior to erythrosine Good adhesion, excellent water fastness, no penetration of colorant into egg interior Binding with Ca 2+ in CaCO 3 eggshell forms stable complex (known that Ca 2+ involved in anthocyanin complex formation in blue flower petals 3 ) Also protein in eggshell matrix may contribute to interactions with anthocyanins Provide high print definition to achieve text and barcoding Increase in the information placed on an egg Technology being trialled by egg producer in UK 3. Shiono et al., Nature. 2005, 436, 791
Functional, natural, sustainable www.keracol.co.uk @keracol r.s.blackburn@leeds.ac.uk