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A comparison study between ultrasound–assisted and enzyme–assisted extraction of anthocyanins from blackcurrant (Ribes nigrum L.)

Blackcurrant (Ribes nigrum L.) is a fruit rich in vitamins, fatty acids, minerals, essential oils and phenolic compounds, including anthocyanins. In the present work, two anthocyanin extraction methods from blackcurrant samples based on Ultrasound-Assisted Extraction (UAE) and Enzyme-Assisted Extrac...

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Principais autores: María José Aliaño González, Ceferino Carrera, Gerardo F. Barbero, Miguel Palma
Formato: Artigo
Idioma:Inglês
Publicado em: Elsevier 2022-03-01
coleção:Food Chemistry: X
Assuntos:
Anthocyanins
Ultrasound–assisted extraction
Enzyme–assisted extraction
Blackcurrant
Ribes nigrum
Plackett–Burman
Acesso em linha:http://www.sciencedirect.com/science/article/pii/S2590157521000808
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