Optimization microwave‐assisted extraction of anthocyanins from cranberry using response surface methodology coupled with genetic algorithm and kinetics model analysis

Abstract

AbstractCranberry contains abundant anthocyanins. In this study, the extraction process for the microwave‐assisted extraction (MAE) of anthocyanins from cranberry was optimized using response surface methodology coupled with genetic algorithm. The optimum extraction parameters to achieve the highest yield of anthocyanins (3.06 ± 0.05) mg/g from cranberry via MAE was obtained at extraction temperature of 50°C, extraction time of 8 s, ethanol concentration of 52% and solid‐to‐liquid ratio of 1:28 g/ml. The kinetic model of anthocyanins extraction from cranberry was established by plate model based on Fick's first Law, and the key model parameters (extraction rate constant and activation energy) were solved through the experimental results fitting. Results showed that the extraction rate constant increased significantly with the increase of extraction temperature. The activation energy of MAE anthocyanins from cranberry was 27.63 kJ/mol. The results indicated that the MAE process of anthocyanins was endothermic and controlled by mixing reaction and diffusion mechanism. The results provide a basis for industrial scale‐up and in‐depth study of anthocyanins in cranberry.Practical ApplicationsAnthocyanins are widely used as food colorants, antioxidants, and anticancer agents. Cranberry is rich in anthocyanins and can be used as a vital source of anthocyanins extraction. In this study, the extraction process for the microwave‐assisted extraction (MAE) of anthocyanins from cranberry was optimized using response surface methodology coupled with genetic algorithm to achieve of maximum anthocyanin yield, and the kinetic model of anthocyanins extraction from cranberry was established by plate model based on Fick's first Law, and the key model parameters (extraction rate constant and activation energy) were solved through the experimental results fitting.