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Haskap berries (Lonicera caerulea L.) are a rich source of bioactive molecules. As such, the extraction of anthocyanins is important for the development of many value-added products and functional food ingredients. In this paper, the ultrasound-assisted extraction (UAE) of anthocyanins from haskap berries was investigated. Significant independent variables were screened and optimized using Plackett-Burman (PB) and Box-Behnken (BB) designs, respectively. The mathematical model showed a high coefficient of determination (R(2)=0.9396) and the optimum conditions for the extraction were as follows: liquid/solid ratio 25:1 (mL/g), solvent composition of 80% ethanol, addition of 0.5% formic acid, ultrasound bath temperature of 35°C for 20 min. Under these conditions, the total anthocyanin content of 22.73 mg cyaniding 3-glucoside equivalents (C3G)/g dry weight (DW) was consistent with the predicted response of 22.45 mg C3G/g DW from the model (mean error of 1.28%). Five anthocyanins were identified in the optimized extract, namely cyanidin 3,5-diglucoside, cyanidin 3-glucoside, cyanidin 3-rutinoside, pelargonidin 3-glucoside, and peonidin 3-glucoside. Thus, UAE is a suitable technique for the extraction of anthocyanins from haskap berries.

BACKGROUND: Haskap berries (Lonicera caerulea L.) are processed into various products (e.g. juice, jam and chutneys). These fruits are rich in bioactive compounds, though losses can occur during frozen storage, affecting the nutritional content of the products. OBJECTIVE: To investigate the effect of freezing storage temperature (-18 and-32 • C) and steam blanching prior to freezing on the the total phenolic content (TPC)/total reducing capacity (TRC), total anthocyanin content (TAC) and antioxidant potential of three Haskap berry varieties; Tundra (T), Berry Blue (BB) and Indigo Gem (IG). METHODS: Berries were stored at-18 or-32 • C for six months, and analyzed monthly for TPC/TRC, TAC, and DPPH radical scavenging activity. Steam blanching prior to freezing was also evaluated. RESULTS: Frozen storage at-18 • C for six months reduced the TPC/TRC by 37.08 to 47.16%. TAC was also reduced, where the highest decrease was for BB (59.24%) followed by IG (46.34%), and DPPH scavenging activity decreased by 26.78 to 30.86%. Blanching prior to freezing improved the retention of bioactive compounds but storage at-32 • C did not yield significant improvements. CONCLUSIONS: Steam blanching prior to freezing followed by frozen storage at-18 • C is recommended for better retention of the bioactive components of haskap berries.

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This study fabricated a novel biohybrid microgel containing polysaccharide-based polyelectrolyte complexes (PECs) for anthocyanins. Herein, anthocyanins were encapsulated into PECs composed of chondroitin sulfate and chitosan, followed by incorporation into alginate microgels using emulsification/internal gelation method. We demonstrated that PECs incorporation strongly affected the properties of microgels, dependent on the polysaccharide concentration and pH in which they were fabricated. The dense internal network surrounded by an alginate shell was clearly visualized in cross-sectioned PECs-microgels. Stability studies carried out under varying ionic strength and pH conditions demonstrated the stimuli-responsiveness of the PECs-microgels. Additionally, the presence of PECs conferred microgels with high rigidity during freeze-drying and excellent reconstitution capacity upon rehydration. These observations were attributed to the modulation of electrostatic and hydrogen-bonding cross-linking between PECs and the alginate gel matrix and suggest the PECs inclusive microgels hold promise as delivery vehicles for the controlled release of hydrophilic bioactive compounds.