Sonication of whole blackberries as a pretreatment for the anthocyanin enrichment of juices obtained by pressing

Autor: Débora P. Moraes, Daniele F. Ferreira, Carla A. A. Farias, Priscila Nehring, Milene T. Barcia, Alexandre J. Cichoski, Juliano S. Barin
Rok vydání: 2022
DOI: 10.21203/rs.3.rs-1643101/v1
Popis: An ultrasound pretreatment was used to increase anthocyanins content in blackberry juice. Whole fruits were inserted into a glass vessel without contact with any solvent, sonicated in an ultrasonic bath, and then pressed with a manual juicer. The experimental design showed that the most suitable conditions were reached in 7 min at 65% of ultrasound amplitude, increasing the anthocyanin content in juices from 31 to 56% for BRS Xingu, Guarani, and Xavante cultivars. Two major anthocyanins, cyanidin-3-glucoside and cyanidin-3-rutinoside were found in higher concentrations for sonicated fruits. Therefore, ultrasonic pretreatment of whole fruits increased the anthocyanins in blackberry juices using a simple, fast, and green approach.
Databáze: OpenAIRE