ArticleFoods (Basel, Switzerland)2021
Anthocyanin Structure and pH Dependent Extraction Characteristics from Blueberries (
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 24 papers.
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Who cites it
24 citing papers in PubMed, 72 citations in OpenAlex.
- Non-covalent assembly of chicory inulin and casein for the stabilization of blueberry anthocyanins: structural characterization, interaction mechanism and antioxidant activity.Food chemistry: X · 2026Article
- Effect of Acidification on the Properties of Films Developed from Carboxymethylcellulose and Jabuticaba Anthocyanin Extract (ACS omega · 2026Article
- Review
- Overexpression of VtF3'5'H and RhNHX Genes Alters Flower Color and Plant Morphology in Transgenic Rose 'Red Farm'.Plants (Basel, Switzerland) · 2025Article
- Update on the Technological Potential and Biological Properties of Anthocyanins from Grumixama Fruits (Eugenia brasiliensis).Plant foods for human nutrition (Dordrecht, Netherlands) · 2025Review
- WildFoods (Basel, Switzerland) · 2025Article
- The mechanism of pectin in improving anthocyanin stability and the application progress of their complexes: A review.Food chemistry: X · 2024Review
- Optimization of subcritical water extraction, UPLC-triple-TOF-MS/MS analysis, antioxidant and α-glucosidase inhibitory activities of anthocyanins fromFood chemistry: X · 2024Article
- Comparison of different green extraction methods used for the extraction of anthocyanin from red onion skin.Food science & nutrition · 2024Article
- Biogenic Synthesis of Silver Nanoparticles Mediated byLife (Basel, Switzerland) · 2024Article
- Development of Functional Foods: A Comparative Study on the Polyphenols and Anthocyanins Content in Chokeberry and Blueberry Pomace Extracts and Their Antitumor Properties.Foods (Basel, Switzerland) · 2024Article
- High-throughput color determination of red raspberry puree and correlation of color parameters with total anthocyanins.Plant methods · 2024Article
- Potential Role of Dietary Phenolic Compounds in the Prevention and Treatment of Rheumatoid Arthritis: Current Reports.Pharmaceuticals (Basel, Switzerland) · 2024Review
- Green Solvents for Extraction of Natural Food Colorants from Plants: Selectivity and Stability Issues.Foods (Basel, Switzerland) · 2024Review
- Natural pigments: innovative extraction technologies and their potential application in health and food industries.Frontiers in pharmacology · 2024Review
- Natural Sources of Food Colorants as Potential Substitutes for Artificial Additives.Foods (Basel, Switzerland) · 2023Review
- Effect of Drying and Freezing on the Phytochemical Properties of Okra during Storage.ACS omega · 2023Article
- Food Anthocyanins: Malvidin and Its Glycosides as Promising Antioxidant and Anti-Inflammatory Agents with Potential Health Benefits.Nutrients · 2023Review
- Up-To-Date Analysis of the Extraction Methods for Anthocyanins: Principles of the Techniques, Optimization, Technical Progress, and Industrial Application.Antioxidants (Basel, Switzerland) · 2022Review
- Onion anthocyanins: Extraction, stability, bioavailability, dietary effect, and health implications.Frontiers in nutrition · 2022Review
Corrections and comments
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Authors and funding
3 authors at 2 institutions in 1 country.
Funding
Abstract
This study determines the optimal extraction conditions for the subcritical-water extraction (SWE) of anthocyanin from blueberries and chokeberries and compares the performance using conventional extraction methods. SWE is carried out under different conditions of extraction temperature (110 °C, 130 °C, 150 °C, 170 °C, 190 °C, and 200 °C), extraction time (1, 3, 5, and 10 min), and solvent pH (water and 1% citric acid). The solubility and stability of anthocyanin from blueberries and chokeberries influences the optimal condition for SWE. The presence of more methoxy and hydroxyl functional groups in the basic skeleton of anthocyanin will result in a lower solubility at a high temperature. Water at a higher temperature exhibits a better dissociation reaction, and a solvent has a lower pH at a higher temperature. One percent citric acid is used to reduce the pH of the solvent, which increases the extraction efficiency of anthocyanin in a subcritical water state.
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Registered trials
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