Quality of extracts from blueberry pomace by high hydrostatic pressure, ultrasonic, microwave and heating extraction：A comparison study

Emirates Journal of Food and Agriculture

William Tchabo¹  Yongkun Ma²  Haining Zhang³ 

[1] School of Food and Biological Engineering, Jiangsu university Xuefu Road 301, Zhenjiang 212013, Jiangsu, P. R. China;School of Food and Biological Engineering, Jiangsu university Xuefu Road 301, Zhenjiang 212013, Jiangsu, P. R. China;School of Food and Drug, Luoyang Normal University, Luoyang 471022, China

关键词: anthocyanins;    antioxidant activity;    color;   

DOI  :  10.9755/ejfa.2017.v29.i10.1259

学科分类：农业科学（综合）

来源: United Arab Emirates University, Faculty of Food and Agriculture

【 摘 要 】

The objective of this study was to compare the efficiency of high hydrostatic pressure, ultrasonic, microwave, and heat extraction techniques on the blueberry pomace extract characteristics. The results showed that the highest extraction yield of anthocyanins and total phenols were obtained by high hydrostatic pressure assisted extraction. The difference of extraction yield of anthocyanins was significant (p<0.05) between high hydrostatic pressure assisted extraction and heating extraction. Furthermore, significant difference of total phenols extraction yield was obtained between high hydrostatic pressure assisted extraction and the other three extraction methods. The total color difference was significant for the four extraction methods. High hydrostatic pressure assisted extraction had the highest chroma and least browning index. Moreover, high hydrostatic pressure assisted extraction was found to have the highest hydroxyl radical scavenging activity. In summary, high hydrostatic pressure assisted extraction was revealed to be the suitable technique for phenolic extraction of blueberry pomace.

【 授权许可】

CC BY