Anthocyanin-rich extract of jabuticaba epicarp as a natural colorant: Optimization of heat- and ultrasound-assisted extractions and application in a bakery product.

• Two extraction methods were optimized to recover anthocyanins from jabuticaba epicarp. • Heat-assisted extraction was more effective than ultrasound-assisted extraction. • The optimal extraction conditions were: 21.8 min, 47.1 °C, and 9.1% ethanol (v/v) • The anthocyanin-rich jabuticaba epicarp extract was validated as a natural colorant. • The natural extract provided a higher colour stability than a commercial colorant. Heat- and ultrasound-assisted extractions of anthocyanins from jabuticaba epicarp were optimized and the colouring potential of the developed extract was tested on macarons. The independent variables time (t), solvent concentration (S), and temperature (T) or power (P) were combined in a five-level central composite design coupled with response surface methodology. The delphinidin-3- O -glucoside and cyanidin-3- O -glucoside levels monitored by HPLC-DAD-ESI/MS were used as response criteria. The developed models were successfully fitted to the experimental data and used to determine optimal extraction conditions. HAE was the most efficient method yielding 81 ± 2 mg/g extract under optimal conditions (t = 21.8 min, T = 47.1 °C and S = 9.1% ethanol, v/v). Macarons were then produced using the optimized anthocyanin-rich colouring extract and their colour parameters and nutritional profile were monitored during shelf-life. The obtained results provided useful information for the development of anthocyanin-rich extracts from a bio-waste with potential use as natural food colorants. [ABSTRACT FROM AUTHOR]