Microwave hydrodiffusion and gravity model with a unique hydration strategy for exhaustive extraction of anthocyanins from strawberries and raspberries

This study aimed to verify if microwave hydrodiffusion and gravity (MHG) could efficiently extract anthocyanins from strawberries and raspberries with low environmental impact and costs. Our findings revealed that it was possible to extract 69 and 64% anthocyanins from the strawberries and raspberries in a single extraction step, respectively. When the co-product (product remaining after extracting in natura fruits) was hydrated with green solvents and subjected to re-extraction, it was possible to exhaustively extract the anthocyanins from both fruits. Using the Green Analytical Procedure Index (GAPI), the MHG proved to cause low environmental impact due to the solvents used, enabling the reuse of the co-product for food and pharmaceutical products application. Moreover, the MHG was economically viable, and the sample pretreated with distilled water was the most indicated re-extraction method. The MHG process proved to be exhaustive for strawberry and raspberry anthocyanins, thus demonstrating to be an excellent alternative for sustainable extraction.

Automated summary

This study investigated the efficiency of microwave hydrodiffusion and gravity (MHG) in extracting anthocyanins from strawberries and raspberries. The results showed that MHG was able to extract a high percentage of anthocyanins from both fruits in a single extraction step. The use of green solvents and re-extraction of the co-product further enhanced the anthocyanin extraction. The MHG process demonstrated low environmental impact and economic viability, making it a sustainable alternative for anthocyanin extraction.