ArticleInternational journal of molecular sciences2024
The Green Extraction of Blueberry By-Products: An Evaluation of the Bioactive Potential of the Anthocyanin/Polyphenol Fraction.
Article in International journal of molecular sciences, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Cranberry Pomace Valorization: Composition, Extraction, Bioactivity, and Food Applications.Comprehensive reviews in food science and food safety · 2026Review
- Differential Temperature Effects on Phenolic Recovery and Antioxidant Capacity During the Hydroethanolic Extraction of Chilean Blueberry Pomace.Antioxidants (Basel, Switzerland) · 2026Article
- Impact of Moringa oleifera Leaf Powder Addition on the Properties of Cranberry‑Based Gummies and Marshmallows With Low-Glycemic Sweeteners.Journal of food science · 2026Article
- Supramolecular Deep Eutectic Solvents as a Janus Green Platform: Integrating Curcuminoid Extraction and Biopolymer.Molecules (Basel, Switzerland) · 2026Article
- Reutilization of berry by-products for green food additives: a comprehensive review and future perspectives.NPJ science of food · 2026Review
- Microwave-Assisted Subcritical Water Extraction of Hemp Seeds for the Simultaneous Recovery of Proteins and Phenolic Compounds.Foods (Basel, Switzerland) · 2025Article
- Green Extraction and Fractionation of Chestnut Wood Waste: A Sustainable Pathway to Biopolymers and Antimicrobial Solutions.ChemSusChem · 2025Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In the context of a circular economy, this study explores the valorization of blueberry pomace (BP) as a source of bioactive compounds using sustainable extraction methods. Microwave-assisted extraction (MAE) and microwave-assisted subcritical water extraction (MASWE) were employed to obtain two distinct fractions: MAE 1° and MASWE 2°. The first extract, MAE 1°, obtained at 80 °C, had a high total anthocyanin content (21.96 mg
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Registered trials
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