eprintid: 4196 rev_number: 8 eprint_status: archive userid: 2 dir: disk0/00/00/41/96 datestamp: 2022-10-26 23:30:09 lastmod: 2023-07-17 23:30:34 status_changed: 2022-10-26 23:30:09 type: article metadata_visibility: show creators_name: Zhang, Xuan creators_name: Wang, Songen creators_name: Wu, Qixia creators_name: Battino, Maurizio creators_name: Giampieri, Francesca creators_name: Bai, Weibin creators_name: Tian, Lingmin creators_id: creators_id: creators_id: creators_id: maurizio.battino@uneatlantico.es creators_id: francesca.giampieri@uneatlantico.es creators_id: creators_id: title: Recovering high value-added anthocyanins from blueberry pomace with ultrasound-assisted extraction ispublished: pub subjects: uneat_sn divisions: uneatlantico_produccion_cientifica full_text_status: public keywords: Blueberry pomace; Anthocyanins; HPLCUl; trasound-assisted extraction; Box-Behnken Design 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. date: 2022-12 publication: Food Chemistry: X volume: 16 pagerange: 100476 id_number: doi:10.1016/j.fochx.2022.100476 refereed: TRUE issn: 25901575 official_url: http://doi.org/10.1016/j.fochx.2022.100476 access: open language: en citation: Artículo Materias > Alimentación Universidad Europea del Atlántico > Investigación > Producción Científica 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 (2022) Recovering high value-added anthocyanins from blueberry pomace with ultrasound-assisted extraction. Food Chemistry: X, 16. p. 100476. ISSN 25901575 document_url: http://repositorio.uneatlantico.es/id/eprint/4196/1/1-s2.0-S2590157522002747-main.pdf