@article{uneatlantico4196,
           title = {Recovering high value-added anthocyanins from blueberry pomace with ultrasound-assisted extraction},
           pages = {100476},
          author = {Xuan Zhang and Songen Wang and Qixia Wu and Maurizio Battino and Francesca Giampieri and Weibin Bai and Lingmin Tian},
          volume = {16},
         journal = {Food Chemistry: X},
            year = {2022},
           month = {Diciembre},
        keywords = {Blueberry pomace; Anthocyanins; HPLCUl; trasound-assisted extraction; Box-Behnken Design},
             url = {http://repositorio.uneatlantico.es/id/eprint/4196/},
        abstract = {Food waste is a potential source to replace fresh materials for obtaining functional ingredients. Blueberry pomace contains considerable amounts of anthocyanins. In this study, we investigated ultrasonic-assisted extraction (UAE) of anthocyanins from blueberry pomace. We used a Box-Behnken design (BBD) to screen and optimize the important factors influencing yield. The optimum extraction conditions were a temperature of 40 ?C, an ultrasonic power of 400 W and an extraction time of 40 min. The optimum yield was 108.23 mg/100 g DW. In addition, we used a cation column to separate anthocyanins, and optimized the chromatographic conditions of HPLC to analyze and identify the main anthocyanins. Thirteen anthocyanins were found in blueberry pomace, of which Malvidin-3-Galactoside (22.65 \%) was the highest. These findings provide a theoretical basis and optimized process parameters for the recovery of high value-added anthocyanins from blueberry pomace with ultrasound-assisted extraction, thus facilitating the comprehensive utilization of blueberry pomace.}
}