%X 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.
%R doi:10.1016/j.fochx.2022.100476
%L uneatlantico4196
%P 100476
%V 16
%D 2022
%T Recovering high value-added anthocyanins from blueberry pomace with ultrasound-assisted extraction
%K Blueberry pomace; Anthocyanins; HPLCUl; trasound-assisted extraction; Box-Behnken Design
%J Food Chemistry: X
%A Xuan Zhang
%A Songen Wang
%A Qixia Wu
%A Maurizio Battino
%A Francesca Giampieri
%A Weibin Bai
%A Lingmin Tian