FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (22): 101-105.doi: 10.7506/spkx1002-6630-201022021

• Processing Technology • Previous Articles     Next Articles

Optimal Extraction Parameters and Antibacterial Properties of Pigment from Chestnut Shell

ZHOU Guo-yan1，SANG Ying-ying1，GONG Chun-bo2，CAO Bin-hong1，WANG Ai-min1   

  1. 1. Institute of Cryo-medicine and Food Refrigeration, Shanghai University of Science and Technology, Shanghai 200093, China；
    2. College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
  • Received:2010-07-05 Revised:2010-10-22 Online:2010-11-25 Published:2010-12-29
  • Contact: ZHOU Guo-yan E-mail:efly_snow@163.com

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Abstract:

Brown pigment was extracted from chestnut shell by both alcohol-method and ultrasound-method. Both methods were analyzed and compared. The antibacterial effect and application of pigment from chestnut shell were also investigated. Results indicated that the ultrasound-method could save time and energy to obtain high extraction efficiency. The optimal conditions for ultrasonic extraction were ethanol concentration of 40% ultrasonic power of 200 W, and extraction time of 8 min. The pigment from chestnut shell had antibacterial effect against Bacillus subtilis, Escherichia coli, Actinomycete and Aspergillus niger. Therefore, the pigment has preservative effect on juice and can be developed to be a natural food preservative.

Key words: chestnut shell, pigment, ultrasonic, extraction, antibacterial effect

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