Solvent-free sonication of blackberries for the anthocyanin enrichment of juices obtained by pressing

An ultrasound pretreatment was used to increase anthocyanins content in blackberry juice. Whole fruits were inserted into a glass vessel without contact with any solvent, sonicated in an ultrasonic bath, and then pressed with a manual juicer. The experimental design showed that 7 min at 65% of ultrasound amplitude increased the anthocyanin content in juices from 31 to 56% for BRS Xingu, Guarani, and Xavante cultivars. Two major anthocyanins, cyanidin-3-glucoside and cyanidin-3-rutinoside were found in higher concentrations for sonicated fruits. Therefore, ultrasonic pretreatment of whole fruits increased the anthocyanins in blackberry juices using a simple, fast, and green approach.

Automated summary

An ultrasound pretreatment was used to increase anthocyanins content in blackberry juice. The whole fruits were subjected to sonication without contact with any solvent, followed by pressing to extract the juice. The experimental results showed that 7 minutes of sonication at 65% amplitude increased the anthocyanin content in the juice from 31% to 56% for BRS Xingu, Guarani, and Xavante cultivars. The major anthocyanins, cyanidin-3-glucoside and cyanidin-3-rutinoside, were found in higher concentrations in sonicated fruits. Therefore, ultrasound pretreatment of whole fruits provides a simple, fast, and environmentally friendly approach to enhance anthocyanin levels in blackberry juices.