relation: http://repositorio.uneatlantico.es/id/eprint/4196/
canonical: http://repositorio.uneatlantico.es/id/eprint/4196/
title: Recovering high value-added anthocyanins from blueberry pomace with ultrasound-assisted extraction
creator: Zhang, Xuan
creator: Wang, Songen
creator: Wu, Qixia
creator: Battino, Maurizio
creator: Giampieri, Francesca
creator: Bai, Weibin
creator: Tian, Lingmin
subject: Alimentación
description: 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.
date: 2022-12
type: Artículo
type: PeerReviewed
format: text
language: en
rights: cc_by_nc_nd_4
identifier: http://repositorio.uneatlantico.es/id/eprint/4196/1/1-s2.0-S2590157522002747-main.pdf
identifier:   Artículo Materias > Alimentación <http://repositorio.uneatlantico.es/view/subjects/uneat=5Fsn.html> Universidad Europea del Atlántico > Investigación > Producción Científica <http://repositorio.uneatlantico.es/view/divisions/uneatlantico=5Fproduccion=5Fcientifica.html> Abierto Inglés 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. metadata Zhang, Xuan; Wang, Songen; Wu, Qixia; Battino, Maurizio; Giampieri, Francesca; Bai, Weibin y Tian, Lingmin mail SIN ESPECIFICAR, SIN ESPECIFICAR, SIN ESPECIFICAR, maurizio.battino@uneatlantico.es, francesca.giampieri@uneatlantico.es, SIN ESPECIFICAR, SIN ESPECIFICAR     <http://repositorio.uneatlantico.es/id/eprint/4196/1/1-s2.0-S2590157522002747-main.pdf>     (2022) Recovering high value-added anthocyanins from blueberry pomace with ultrasound-assisted extraction.  Food Chemistry: X, 16.  p. 100476.  ISSN 25901575     
relation: http://doi.org/10.1016/j.fochx.2022.100476
relation: doi:10.1016/j.fochx.2022.100476
language: en