View More View Less
  • 1 Department of Agricultural Sciences and Food Engineering, “Lucian Blaga” University of Sibiu, I Ratiu str. 7-9, 550012 Sibiu, Romania
Restricted access

Purchase article

USD  $25.00

1 year subscription (Individual Only)

USD  $878.00

There is a great demand for developing efficient anthocyanins extraction related to each plant material. Conventional methods have been replaced by novel techniques, but they might remain attractive when combined with the latter. Anthocyanins extraction from fresh and dried red cabbage was investigated by maceration, ultrasonication, and with enzymes. Pre-treatments through drying determined an improved extraction with respect to fresh samples, freeze-drying emerging as the best method. Combined enzyme-assisted extraction with maceration resulted in higher yield by conducting several extractions (1078.8±12.5 mg/100 g DW). The kinetic studies revealed good stability of anthocyanins at 50 °C, while constant degradation at 80 °C. The rate constant k at 80 °C and pH 3.5 was 1.7 10–3 min–1 and the half-life time t1/2 was 6.7 h. Thermal analysis evidenced heat-induced changes in particular for extracts undergoing pre-heating. These results are valuable for optimal processing conditions of anthocyanins-containing products.

  • Ahmadiani, N., Robbins, R.J., Collins, T.M. & Giusti, M.M. (2014): Anthocyanins contents, profiles, and color characteristics of red cabbage extracts from different cultivars and maturity stages. J. Agr. Food Chem., 62, 7524-7531.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Borges, G.D.S.C., Vieira, F.G.K., Copetti, C., Gonzaga, L.V. & Fett, R. (2011): Optmiization of the extraction of flavanols and anthocyanins from the fruit pulp of Euterpe edulis using the response surface methodology. Food Res. Int., 44, 708-715.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Danişman, G., Arslan, E. & Toklucu, A.K. (2015): Kinetic analysis of anthocyanin degradation and polymeric colour formation in grape juice during heating. Czech J. Food Sci., 33, 103-108.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Dyrby, M., Westergaad, N. & Stapelfeldt, H. (2001): Light and heat sensitivity of red cabbage extract in soft drink model systems. Food Chem., 72, 431-437.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Giusti, M.M. & Wrolstad, R.E. (2001): Characterization and measurement of anthocyanins by UV-visible spectroscopy, -in: Giusti, M.M. & Wrolstad, R.E. (Eds) Current protocols in food analytical chemistry .New York: John Wiley & Sons Inc., Fl-2.

    • Search Google Scholar
    • Export Citation
  • Gligor, O., Mocan, A., Moldovan, C., Locatelli, M., Crişan, G. & Ferreira, I.C. (2019): Enzyme-assisted extractions of polyphenols–a comprehensive review. Trends Food Sci. Tech., 88, 302-315.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Hou, Z., Qin, P., Zhang, Y., Cui, S. & Ren, G. (2013): Identification of anthocyanins isolated from black rice (Oryza sativa L.) and their degradation kinetics. Food Res. Int., 50, 691-697.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Janković, B., Marinović-Cincović, M. & Jankovic, M. (2017): Distribution of apparent activation energy counterparts during themio - and thermo-oxidative degradation of Aronia melanocaipa (black chokeberry), FoodChem., 230 ,30-39.

    • Search Google Scholar
    • Export Citation
  • Khoo, H.E., Azlan, A, Tang, S.T. & Lim, S.M. (2017): Antliocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits. Food Nutr. Res., 61, 1-21.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Marathe, S.J., Jadhav; S.B., Bankar, S.B. & Singhal, R.S. (2017): Enzyme-assisted extraction of bioactives. -in: Puri, M., (Ed). Food bioactives .Springer International Publishing, Switzerland, pp. 171-201.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Oancea, S., Mila, L. & Ketney, O. (2019): Content of phenolics. in vitro antioxidant activity and cytoprotective effects against induced haemolysis of red cabbage extracts. Rom. Biotech. Lett., 24,1-9.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Pingret, D., Fabiano-Tixier., A.S. & Chemat, F. (2013): Ultrasound-assisted extraction. -in: Rostagno, M.A. & Prado, J.M. (Eds) Natural product extraction: Principles and applications .RSC Publishing, pp. 89-109.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Puri, M., Sharma, D. & Barrow, C.J. (2012): Enzyme-assisted extraction of bioactives from plants. Trends Biotechnol., 30, 37-44.

  • Ravanfar, R., Tamadon, A.M. & Niakousari, MJ. (2015): Optimization of ultrasound assisted extraction of antkocyanins from red cabbage using Taguchi design method. J. Food Sci. Tech., 52, 8140-8147.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Ruiz-Garcia, Y., Smith, P.A. & Bindon, K.A. (2014): Selective extraction of polysaccharide affects the adsorption of proanthocyanidin by grape cell walls. Carbohyd. Polym., 114,102-114.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Sanlier, N. & Guler Saban, M. (2018): The benefits of Brassica vegetables on human health. Hum. Resour. Health, 1, 1-13.

  • Sharma, A., Khare, S.K & Gupta, M.N. (2002): Enzyme-assisted aqueous extraction of peanut oil. J. Am. Oil Chem. Soc., 79,215-218.

  • Strauch, R.C., Mengist, M.F., Pan, K, Yousef, G.G., Iorizzo, M., .... & Lila, M.A. (2019): Variation in anthocyanin profiles of 27 genotypes of red cabbage over two growing seasons. Food Chem., 301, 1-9.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Wu, H., Zhu, H., Yang, L., Wang, R. & Wang, C. (2015): Ultrasonic-assisted enzymatic extraction of phenolics from broccoli (Brassica oleracea L. var. italica) inflorescences and evaluation of antioxidant activity in vitro. Food Sci. Technol. Int., 21, 306-319.

    • Crossref
    • Search Google Scholar
    • Export Citation

 

The author instruction is available in PDF.
Please, download the file from HERE.

Senior editors

Editor(s)-in-Chief: András Salgó

Co-ordinating Editor(s) Marianna Tóth-Markus

Co-editor(s): A. Halász

       Editorial Board

  • L. Abrankó (Szent István University, Gödöllő, Hungary)
  • D. Bánáti (University of Szeged, Szeged, Hungary)
  • J. Baranyi (Institute of Food Research, Norwich, UK)
  • I. Bata-Vidács (Agro-Environmental Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • J. Beczner (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • Gy. Biró (National Institute for Food and Nutrition Science, Budapest, Hungary)
  • A. Blázovics (Semmelweis University, Budapest, Hungary)
  • F. Capozzi (University of Bologna, Bologna, Italy)
  • M. Carcea (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
  • Zs. Cserhalmi (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • M. Dalla Rosa (University of Bologna, Bologna, Italy)
  • I. Dalmadi (Szent István University, Budapest, Hungary)
  • K. Demnerova (University of Chemistry and Technology, Prague, Czech Republic)
  • Muying Du (Southwest University in Chongqing, Chongqing, China)
  • S. N. El (Ege University, Izmir, Turkey)
  • S. B. Engelsen (University of Copenhagen, Copenhagen, Denmark)
  • E. Gelencsér (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • V. M. Gómez-López (Universidad Católica San Antonio de Murcia, Murcia, Spain)
  • J. Hardi (University of Osijek, Osijek, Croatia)
  • N. Ilić (University of Novi Sad, Novi Sad, Serbia)
  • D. Knorr (Technische Universität Berlin, Berlin, Germany)
  • H. Köksel (Hacettepe University, Ankara, Turkey)
  • K. Liburdi (Tuscia University, Viterbo, Italy)
  • M. Lindhauer (Max Rubner Institute, Detmold, Germany)
  • M.-T. Liong (Universiti Sains Malaysia, Penang, Malaysia)
  • M. Manley (Stellenbosch University, Stellenbosch, South Africa)
  • M. Mézes (Szent István University, Gödöllő, Hungary)
  • Á. Németh (Budapest University of Technology and Economics, Budapest, Hungary)
  • Q. D. Nguyen (Szent István University, Budapest, Hungary)
  • L. Nyström (ETH Zürich, Switzerland)
  • V. Piironen (University of Helsinki, Finland)
  • A. Pino (University of Catania, Catania, Italy)
  • M. Rychtera (University of Chemistry and Technology, Prague, Czech Republic)
  • K. Scherf (Technical University, Munich, Germany)
  • R. Schönlechner (University of Natural Resources and Life Sciences, Vienna, Austria)
  • A. Sharma (Department of Atomic Energy, Delhi, India)
  • A. Szarka (Budapest University of Technology and Economics, Budapest, Hungary)
  • M. Szeitzné Szabó (National Food Chain Safety Office, Budapest, Hungary)
  • L. Varga (University of West Hungary, Mosonmagyaróvár, Hungary)
  • R. Venskutonis (Kaunas University of Technology, Kaunas, Lithuania)
  • B. Wróblewska (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

Indexing and Abstracting Services:

  • Biological Abstracts
  • BIOSIS Previews
  • CAB Abstracts
  • Chemical Abstracts
  • Current Contents: Agriculture, Biology and Environmental Sciences
  • Elsevier Science Navigator
  • Essential Science Indicators
  • Global Health
  • Index Veterinarius
  • Science Citation Index
  • Science Citation Index Expanded (SciSearch)
  • SCOPUS
  • The ISI Alerting Services

 

2020
 
Total Cites
768
WoS
Journal
Impact Factor
0,650
Rank by
Nutrition & Dietetics 79/89 (Q4)
Impact Factor
Food Science & Technology 130/144 (Q4)
Impact Factor
0,575
without
Journal Self Cites
5 Year
0,899
Impact Factor
Journal
0,17
Citation Indicator
 
Rank by Journal
Nutrition & Dietetics 88/103 (Q4)
Citation Indicator
Food Science & Technology 142/160 (Q4)
Citable
59
Items
Total
58
Articles
Total
1
Reviews
Scimago
28
H-index
Scimago
0,237
Journal Rank
Scimago
Food Science Q3
Quartile Score
 
Scopus
248/238=1,0
Scite Score
 
Scopus
Food Science 216/310 (Q3)
Scite Score Rank
 
Scopus
0,349
SNIP
 
Days from
100
sumbission
 
to acceptance
 
Days from
143
acceptance
 
to publication
 
Acceptance
16%
Rate
2019  
Total Cites
WoS
522
Impact Factor 0,458
Impact Factor
without
Journal Self Cites
0,433
5 Year
Impact Factor
0,503
Immediacy
Index
0,100
Citable
Items
60
Total
Articles
59
Total
Reviews
1
Cited
Half-Life
7,8
Citing
Half-Life
9,8
Eigenfactor
Score
0,00034
Article Influence
Score
0,077
% Articles
in
Citable Items
98,33
Normalized
Eigenfactor
0,04267
Average
IF
Percentile
7,429
Scimago
H-index
27
Scimago
Journal Rank
0,212
Scopus
Scite Score
220/247=0,9
Scopus
Scite Score Rank
Food Science 215/299 (Q3)
Scopus
SNIP
0,275
Acceptance
Rate
15%

 

Acta Alimentaria
Publication Model Hybrid
Submission Fee none
Article Processing Charge 1100 EUR/article
Printed Color Illustrations 40 EUR (or 10 000 HUF) + VAT / piece
Regional discounts on country of the funding agency World Bank Lower-middle-income economies: 50%
World Bank Low-income economies: 100%
Further Discounts Editorial Board / Advisory Board members: 50%
Corresponding authors, affiliated to an EISZ member institution subscribing to the journal package of Akadémiai Kiadó: 100%
Subscription Information Online subsscription: 736 EUR / 920 USD
Print + online subscription: 852 EUR / 1064 USD
Online subscribers are entitled access to all back issues published by Akadémiai Kiadó for each title for the duration of the subscription, as well as Online First content for the subscribed content.
Purchase per Title Individual articles are sold on the displayed price.

Acta Alimentaria
Language English
Size B5
Year of
Foundation
1972
Publication
Programme
2021 Volume 50
Volumes
per Year
1
Issues
per Year
4
Founder Magyar Tudományos Akadémia
Founder's
Address
H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Feb 2021 66 1 1
Mar 2021 22 5 3
Apr 2021 34 1 1
May 2021 44 0 0
Jun 2021 13 1 1
Jul 2021 15 0 0
Aug 2021 0 0 0