Effects of Pulsed Electric Fields on Anthocyanin Extraction Yield of Blueberry Processing By-Products

Abstract

In order to improve the comprehensive utilization of blueberries, extraction of anthocyanin from blueberry processing by-products (BPBs) by pulsed electric field (PEF) was investigated. Response surface methodology was employed to optimize the conditions of the anthocyanin extraction yield (AEY) from BPB, and a regression mathematical model was established to describe the experimental data for AEY in the investigation. The optimized parameters of anthocyanin extraction were that solvent of 60% ethanol (acidified with 0.1% [v/v] hydrochloric acid), liquid to liquid ratio of 1:6 (mL/mL), pulse number of 10 ea and electric field strength of 20 kV/cm. The quantity extracted anthocyanin reached 223.13 mg/L BPB. Compared with the ultrasound extraction, PEF treatment as an emerging technology increased the AEY at a lower extraction temperature and at a shorter extraction time. Practical Applications Blueberries are a richer source of anthocyanin than other fruits and vegetables, but different processed products and production modes generate large amounts of blueberry by-products, resulting in a waste of resource. Extraction of these compounds from blueberry processing by-products may be a broad application prospect for food industry. Our results indicated that pulsed electric field method can not only improve the AEY but also reduce the extraction temperature and shorten the extraction time, improving the additional value of blueberries and the reference for the comprehensive utilization of blueberry.