Investigating polyols to improve the efficiency of extracting anthocyans from elderberry (Sambucus nigra L.) pomace

Authors

DOI:

https://doi.org/10.15587/1729-4061.2025.330457

Keywords:

pomace, black elderberry, extraction, polyols, coloring substances, natural dyes, anthocyanins

Abstract

The object of this study is the extracts from black elderberry fruit pomace obtained using various polyols (glycerol, xylitol, sorbitol), as well as their ability to extract anthocyanins, stability, persistence, and spectral characteristics. It was found that black elderberry fruit pomace is characterized by an increased content of anthocyanins (0.42±0.02 %) compared to fresh fruits (0.29±0.02 %) and juice (0.23±0.02 %), as well as a high concentration of flavonoids: rutin (1.52±0.03 %), quercetin (0.26±0.01 %), and luteolin (2.77±0.04 %). Water-ethyl and water-glycerol extracts demonstrated the highest concentration of coloring substances (57.4–58.3 g/dm3). Microstructural analysis revealed amorphous formations with a size of 50–300 nm, which contribute to the stable retention of anthocyanins. Spectral analysis confirmed the intense absorption bands of anthocyanins (1625–1725 cm⁻1) in glycerin extracts. The high extraction capacity of glycerin solvents is due to their polarity, electrostatic interaction with anthocyanins and stabilizing properties of glycerin. Water-sorbitol and water-xylitol extracts were less stable due to their hydrophilicity and weaker ability to retain pigments. The use of glycerin as a solvent ensured maximum stability of the extracts due to the formation of amorphous structures that slow down the oxidation of anthocyanins.

The results could be used in practice in the food industry for manufacturing natural dyes, in particular in beverages, confectionery, dairy and fermented milk products. Practical implementation is possible under the following conditions: extraction temperature 65±1.5 °C, pH 3.2–3.5, concentration in a vacuum evaporator and storage at a temperature of 4±2 °C to preserve the biological activity of anthocyanins and prevent their degradation. In addition, the results of the study open up prospects for the rational use of berry pomace, which is usually subject to disposal

Author Biographies

Tetiana Yarmosh, Sumy National Agrarian University

PhD Student, Assistant

Department of Technology of Nutrition

Fedir Pertsevoi, Sumy National Agrarian University

Doctor of Technical Sciences, Professor

Department of Technology of Nutrition

Oksana Melnyk, Sumy National Agrarian University

PhD, Associate Professor

Department of Technology of Nutrition

Petro Gurskyi, State Biotechnological University

PhD, Associate Professor

Department of Equipment and Engineering of Processing and Food Industries

Tatyana Marenkova, Sumy National Agrarian University

Senior Lecturer

Department of Technology of Nutrition

Iryna Smetanska, University of Applied Sciences Weihenstephan-Triesdorf

Professor, Doctor of Agricultural Sciences, Doctor of Engineering Sciences

Department of Plant Production and Processing

Svetlana Omelchenko, State Biotechnological University

PhD, Associate Professor

Department of Food Technologies in the Restaurant Industry

Aliona Dikhtyar, State Biotechnological University

PhD, Associate Professor

Department of Food Technologies in the Restaurant Industry

Nina Chorna, State Biotechnological University

PhD, Associate Professor

Department of Food Technologies in the Restaurant Industry

Yana Yevchuk, Uman National University

PhD, Associate Professor

Department of Food Technologies

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Investigating polyols to improve the efficiency of extracting anthocyans from elderberry (Sambucus nigra L.) pomace

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Published

2025-06-23

How to Cite

Yarmosh, T., Pertsevoi, F., Melnyk, O., Gurskyi, P., Marenkova, T., Smetanska, I., Omelchenko, S., Dikhtyar, A., Chorna, N., & Yevchuk, Y. (2025). Investigating polyols to improve the efficiency of extracting anthocyans from elderberry (Sambucus nigra L.) pomace. Eastern-European Journal of Enterprise Technologies, 3(11 (135), 61–70. https://doi.org/10.15587/1729-4061.2025.330457

Issue

Vol. 3 No. 11 (135) (2025): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2025 Tetiana Yarmosh, Fedir Pertsevoi, Oksana Melnyk, Petro Gurskyi, Tаtyana Marenkova, Iryna Smetanska, Svetlana Omelchenko, Aliona Dikhtyar, Nina Chorna, Yana Yevchuk

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