Abstract
Blueberry bagasse has a considerable concentration of anthocyanins for supplements or food aditives development when an edible solution the extraction medium. Thus, the extraction procedure was optimized for maximal recovery of anthocyanins from blueberry pomace (Bluecrop/Climax/Duke) using citric acid as a genneraly recognized as safe (GRAS) acidulant (1%w/v) in water. Temperature (8–100 °C) and time (5–60’) were the studied variables. Interaction, linear, and quadratic effects for temperature were significant by analysis of variance (ANOVA). Model allowed the prediction for maximal recovery (5 min/100 °C). Moreover, when it was compared to cold organic solvent procedure no differences in stability were observed (p < 0.05). Final solution has 75% of the total monomeric anthocyanin (TMA) content, which is composed of twenty different structures. Microwave irradiation was ineffective to improve extraction. The final water-based optimized method is fast, safe, and has low cost.
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