Recovery of anthocyanins from <i>Eugenia</i> spp. fruit peels: a comparison between heat- and ultrasound-assisted extraction-Reference-Cited by-同舟云学术

Recovery of anthocyanins from Eugenia spp. fruit peels: a comparison between heat- and ultrasound-assisted extraction

Published:2024 Issue:1 Volume:2 Page:189-201
ISSN:2753-8095
Container-title:Sustainable Food Technology
language:en
Short-container-title:Sustainable Food Technol.

Author:

Albuquerque Bianca R.¹²³^ORCID,Pinela José¹²^ORCID,Pereira Carla¹²^ORCID,Mandim Filipa¹²^ORCID,Heleno Sandrina¹²^ORCID,Oliveira M. Beatriz P. P.³^ORCID,Barros Lillian¹²^ORCID

Affiliation:

1. Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal

2. Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal

3. REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal

Abstract

Ultrasound-assisted extraction (UAE) resulted in higher yields of crude extract from Eugenia spp. fruit peels, while heat-assisted extraction (HAE) gave rise to higher levels of anthocyanins.

Funder

Fundação para a Ciência e a Tecnologia

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FB/D3FB00115F

Reference39 articles.

1. Nature’s palette: An emerging frontier for coloring dairy products

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