Evaluation Study on Extraction of Anthocyanins from Red Cabbage Using High Pressure CO 2 + H 2 O: A Fuzzy Logic Model and Metabolomic Analysis

Bingfeng Wang, Shini Yang, Lei Xu, Xue Wang, Lu Mi, Kewen Wang, Xiaojun Liao and Zhenzhen Xu
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Bingfeng Wang: Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Nonthermal Processing, National Engineering Research Centre for Fruit and Vegetable Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Shini Yang: Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Nonthermal Processing, National Engineering Research Centre for Fruit and Vegetable Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Lei Xu: Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Nonthermal Processing, National Engineering Research Centre for Fruit and Vegetable Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Xue Wang: Key Laboratory of Agro-Food Safety and Quality, Ministry of Agriculture and Rural Affairs, Institute of Quality Standard & Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing 100081, China
Lu Mi: Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Nonthermal Processing, National Engineering Research Centre for Fruit and Vegetable Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Kewen Wang: Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Nonthermal Processing, National Engineering Research Centre for Fruit and Vegetable Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Xiaojun Liao: Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Nonthermal Processing, National Engineering Research Centre for Fruit and Vegetable Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Zhenzhen Xu: Key Laboratory of Agro-Food Safety and Quality, Ministry of Agriculture and Rural Affairs, Institute of Quality Standard & Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing 100081, China

Sustainability, 2022, vol. 14, issue 3, 1-16

Abstract: In this work, a fuzzy logic model was developed to elucidate the extraction performance of high-pressure CO 2 + H 2 O compared with traditional H 2 O extraction and aqueous ethanol extraction. The high-pressure CO 2 + H 2 O group acquired the highest comprehensive score considering yield, quality and stability. Both targeted and untargeted metabolomics results proved that the polarity of water was slightly modified; in particular, with the evidence from the untargeted metabolomics data, a higher proportion of water-insoluble compounds (2-methylindole, 3-formylindole, guanine, tyrosine and tryptophan) obtained by high-pressure CO 2 + H 2 O extraction compared with traditional H 2 O extraction has been reported for the first time. Finally, the “3I” extraction mechanism of high-pressure CO 2 + H 2 O is proposed, which offers an improvement in the solid–liquid mass transfer efficiency of phytochemicals, improving the polarity of solution and the isolation of O 2 .

Keywords: anthocyanins; high-pressure CO 2 + H 2 O; a fuzzy logic model; metabolomics; extraction mechanism (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2022
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