Anais da Academia Brasileira de Ciências (Aug 2023)

Solvent-free sonication of blackberries for the anthocyanin enrichment of juices obtained by pressing

  • DÉBORA P. DE MORAES,
  • DANIELE F. FERREIRA,
  • CARLA ANDRESSA A. FARIAS,
  • PRISCILA NEHRING,
  • MILENE T. BARCIA,
  • ALEXANDRE JOSÉ CICHOSKI,
  • JULIANO S. BARIN

DOI
https://doi.org/10.1590/0001-3765202320221106
Journal volume & issue
Vol. 95, no. suppl 1

Abstract

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Abstract An ultrasound pretreatment was used to increase anthocyanins content in blackberry juice. Whole fruits were inserted into a glass vessel without contact with any solvent, sonicated in an ultrasonic bath, and then pressed with a manual juicer. The experimental design showed that 7 min at 65% of ultrasound amplitude increased the anthocyanin content in juices from 31 to 56% for BRS Xingu, Guarani, and Xavante cultivars. Two major anthocyanins, cyanidin-3-glucoside and cyanidin-3-rutinoside were found in higher concentrations for sonicated fruits. Therefore, ultrasonic pretreatment of whole fruits increased the anthocyanins in blackberry juices using a simple, fast, and green approach.

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