TY  - JOUR
AV  - public
A1  - Zhang, Xuan
A1  - Wang, Songen
A1  - Wu, Qixia
A1  - Battino, Maurizio
A1  - Giampieri, Francesca
A1  - Bai, Weibin
A1  - Tian, Lingmin
KW  - Blueberry pomace; Anthocyanins; HPLCUl; trasound-assisted extraction; Box-Behnken Design
ID  - uneatlantico4196
TI  - Recovering high value-added anthocyanins from blueberry pomace with ultrasound-assisted extraction
VL  - 16
UR  - http://doi.org/10.1016/j.fochx.2022.100476
SN  - 25901575
JF  - Food Chemistry: X
N2  - 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.
Y1  - 2022/12//
ER  -