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The recovery of bioactive compounds from agro-industrial residues with green solvents in ultrasound-assisted extraction (UAE) processes represents an interesting alternative from environmental and economical perspectives. Here we investigated optimal conditions to improve the extraction of anthocyanins from blackberry pomace. The experimental data were fitted to the second-order polynomial model to obtain the regression coefficients, and three-dimensional (3-D) response surface plots were considered to represent the relationships between each variable on the response of total monomeric anthocyanin (TMA) content. The ultrasound-assisted process at an ultrasound amplitude of 40% for 10 min and a concentration of 25 mg/L resulted in the maximum TMA concentration of 1.39 ± 0.02 mg Cy3GlE /g. At these extraction conditions, the extract presented total polyphenol and flavonoid contents of 44.12 ± 0.17 mg GAE /g and 63.25 ± 0.53 mg QE /g, respectively. A total of 31 individual compounds, including anthocyanins, flavonols, and phenolic acids, were identified in the extract. Concentrations of cyanidin-3-glucoside and caffeic, gallic, and ellagic acids were 2.38 ± 0.09, 0.47 ± 0.01, 0.55 ± 0.01, and 0.48 ± 0.01 mg/g, respectively. Compared to the conventional extraction, the UAE represented an increase of 20.87% in total anthocyanins. Thus, the UAE at suitable conditions is suggested to recover bioactive compounds from blackberry pomace. Practical ApplicationsThe use of blackberry pomace to extract bioactive compounds is promising because it uses a by-product from the fruit processing industry. This study presents an innovative proposal of optimal process conditions to recover anthocyanins from blackberry pomace under ultrasound irradiation. The use of green solvents, as water, in ultrasound-assisted extraction (UAE) processes, represents an interesting alternative from environmental and economical perspectives, UAE process is a favorable, fast, efficient, and environmentally friendly method. The obtained blackberry pomace powder is an interesting ingredient to food and pharmaceutical industries, mainly due to the elevated concentration of added-value compounds. Besides the high amount

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The objective was to evaluate the extract stability of hibiscus in different conditions and the food application. Anthocyanins (TA), phenolic compounds (TP) and color, at: 4 and 25 °C, presence or absence of light, pH stability and FTIR were evaluated. Gelatin developed with hibiscus extract was submitted to sensory analysis. Light and temperature factors affected the stability of TP and TA throughout the storage.  Higher stability was observed at 4 ºC and absence of light (in relation to TA and TP respectively, 3% and 26% losses were observed in this condition against 43% and 39% at 25 °C with light). Regarding pH, it was observed that pH change affected the absorbance and color in the hibiscus extract. Finally, the hibiscus extract, when added at the highest concentration into gelatin, was the most accepted by tastes, and scored 7 (like moderately) for color and global acceptance.

Blueberry and raspberry pomace are a rich source of bioactive compounds that have not been commercially utilized yet, and ultrasound-assisted technology can efficiently extract these compounds. Also, the use of water as a solvent added to the ultrasound-assisted technology improves this eco-friendly process. Therefore, an aqueous eco-friendly extraction, including extraction time and ultrasound presence or absence (conventional extraction) was performed in order to extract bioactive compounds from blueberry and raspberry pomace. Response parameters included levels of anthocyanins, phenolic compounds, and flavonoids, and antioxidant activity determined by DPPH, ABTS, and FRAP methods. Analysis of variance results indicated that ultrasound-assisted extraction for 45 min. was feasible to extract the bioactive compounds. The antioxidant content of the extract obtained by the ultrasound-assisted process was 1.4 times higher on average and the total phenolic concentration was 1.6 times higher (for blueberry 5.02 and for raspberry 2.53 mg gallic acid equivalent/g) compared with those obtained by the conventional process. Thus, the ultrasound-assisted extraction method can be a profitable alternative to extract bioactive compounds from blueberry and raspberry pomace, as it is energy efficient, requires fewer chemicals, and produces less effluent. This eco-friendly technology is therefore viable for food, nutraceutical, and cosmetic industries, and also for reducing food waste.

RESUMO O Kombucha é uma bebida resultante da fermentação de chá com açúcar por bactérias e leveduras presentes em uma membrana celulósica denominada de SCOBY. O objetivo do trabalho foi desenvolver e avaliar uma bebida Kombucha à base de chá de Hibisco. Os parâmetros de processo (tempo, temperatura e quantidade de SCOBY) foram determinados utilizando-se um planejamento experimental. Foi avaliada a capacidade antioxidante (DPPH, compostos fenólicos, flavonoides e antocianinas). Também, foram realizadas as análises (pH, acidez, sólidos solúveis totais e cor instrumental). Os resultados obtidos foram tratados estatisticamente por meio da Análise de Variância (ANOVA) e comparadas pelo teste de Tukey com nível de significância de 5% (p ≤ 0,05). A melhor formulação foi definida levando em consideração o teor antioxidante (DPPH), sendo esta a condição dos parâmetros mínimos para as três variáveis do planejamento: tempo de 2 dias; temperatura de 18

Blackberry pomace is a rich source of antioxidant compounds, including anthocyanins, but these compounds degrade easily in the presence of high temperatures. Therefore, the present study aimed to evaluate the effect of temperature on anthocyanin degradation in spray-dried blackberry pomace extract. Maltodextrin was used as a drying aid agent in a spray drying process to produce microspheres. The experiment was set up at Maringá-PR, Brazil (23º 25’ 31” S, 51º 56’ 19” W, 596 m altitude). The thermal stability of anthocyanins was evaluated in the presence and absence of copigments at different temperatures ranging from 70 °C to 100 °C using degradation kinetics. The role of maltodextrin in protecting anthocyanins during the spray drying process was studied at high temperatures. The highest anthocyanin stability was found at 70 °C. We also studied the effect of copigment phytic acid on the stability of anthocyanin and found that the copigment plays an important role in anthocyanin protection at high temperatures. The spray drying process with maltodextrin is a feasible technique for the preservation of food products and can improve anthocyanin’s thermal stability. The reuse of industrial wastes, such as blackberry pomace along with preservation techniques, can be a good strategy to reduce their negative impact on the environment.

O presente trabalho teve como objetivo o estudo da produção de iogurte liofilizado enriquecido com a microalga Spirulina spp. e sua avaliação quanto às características físico-químicas, antioxidantes e aceitação sensorial. Duas formulações com concentrações distintas de Spirulina spp. (0,25% e 0,50%) foram desenvolvidas tanto para o iogurte padrão quanto para o iogurte reconstituído (liofilizado com adição 1:3 (m/v) de iogurte e água). Os dados foram submetidos à análise de variância e as médias comparadas pelo teste de Tukey à 5 % de significância. O iogurte enriquecido com a microalga obteve maior atividade antioxidante pelo método ABTS. O teor proteico do iogurte padrão aumentou de 3,65% (amostra sem Spirulina spp.) para 4,14% (amostra com 0,50% de Spirulina spp.). Quanto à aceitabilidade, o iogurte reconstituído sem adição de Spirulina spp. apresentou as maiores notas, indicando que a liofilização realçou o sabor do iogurte. As amostras com a adição de Spirulina spp. tiveram menor aceitação devido, provavelmente, à sua coloração e sabor diferencial. A adição da microalga Spirulina spp. no iogurte liofilizado aumenta a atividade antioxidante e teor proteico.