ArticleFood chemistry: X2022
Recovering high value-added anthocyanins from blueberry pomace with ultrasound-assisted extraction.
Article in Food chemistry: X, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- A cyanidin-3-O-rutinoside dominant anthocyanin system fromFood chemistry: X · 2026Article
- Differential Temperature Effects on Phenolic Recovery and Antioxidant Capacity During the Hydroethanolic Extraction of Chilean Blueberry Pomace.Antioxidants (Basel, Switzerland) · 2026Article
- Deep Eutectic Solvent-Assisted Ultrasonic Extraction of Anthocyanins from Blueberry Pomace: Optimization, Mechanistic Insights and In Vitro Antioxidant Activity.Molecules (Basel, Switzerland) · 2026Article
- Green Extraction of Phenolic Compounds from Blueberry (Antioxidants (Basel, Switzerland) · 2026Article
- Article
- Conformation-Driven Bilayer Nanocarriers for Anthocyanins Using Shell Polysaccharides: Stabilization Mechanisms and Enhanced In Vitro Lipid-Lowering Activity.Molecules (Basel, Switzerland) · 2026Article
- Polyphenol Composition, Antioxidant Properties, and Health Benefits of Moroccan-Cultivated Raspberries, Blackberries, and Blueberries: A Comprehensive Review.Foods (Basel, Switzerland) · 2026Review
- Active ingredients of blueberry pomace: A comprehensive review of isolation, identification, health benefits and food applications.Food chemistry: X · 2025Review
- Monitoring the Phenolic and Terpenic Profile of Olives, Olive Oils and By-Products throughout the Production Process.Foods (Basel, Switzerland) · 2024Article
- The Research Progress of Extraction, Purification and Analysis Methods of Phenolic Compounds from Blueberry: A Comprehensive Review.Molecules (Basel, Switzerland) · 2023Review
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
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.
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