Extraction of Anthocyanins from Red Raspberry for Natural Food Colorants Development: Processes Optimization and In Vitro Bioactivity

Extraction of Anthocyanins from Red Raspberry for Natural Food Colorants Development: Processes Optimization and In Vitro Bioactivity

Heat (HAE)- and ultrasound (UAE)-assisted extraction methods were implemented to recover anthocyanins from red raspberry. Processing time, ethanol concentration, and temperature or ultrasonic power were the independent variables combined in five-level rotatable central composite designs coupled with...

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Bibliographic Details
Main Authors: Rosiane Rocha, José Pinela, Rui M.V. Abreu, Mikel Añibarro-Ortega, Tânia C.S.P. Pires, Ana Luísa Saldanha, Maria José Alves, António Nogueira, Isabel C.F.R. Ferreira, Lillian Barros
Format: Article
Language:English
Published: MDPI AG 2020-11-01
Series:Processes
Subjects:
<i>Rubus idaeus</i> L.
cyanidin glycosides
heat-/ultrasound-assisted extraction
process optimization
antioxidant/antimicrobial activity
natural colorants
Online Access:https://www.mdpi.com/2227-9717/8/11/1447

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https://www.mdpi.com/2227-9717/8/11/1447

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