EFFECTS OF PULSED ELECTRIC FIELDS ON ANTHOCYANIN EXTRACTION YIELD OF BLUEBERRY PROCESSING BY-PRODUCTS

In order to improve the comprehensive utilization of blueberries, extraction of anthocyanin from blueberry processing by-products (BPBs) by pulsed electric field (PEF) was investigated. Response surface methodology was employed to optimize the conditions of the anthocyanin extraction yield (AEY) from BPB, and a regression mathematical model was established to describe the experimental data for AEY in the investigation. The optimized parameters of anthocyanin extraction were that solvent of 60% ethanol (acidified with 0.1% [v/v] hydrochloric acid), liquid to liquid ratio of 1:6 (mL/mL), pulse number of 10 ea and electric field strength of 20 kV/cm. The quantity extracted anthocyanin reached 223.13 mg/L BPB. Compared with the ultrasound extraction, PEF treatment as an emerging technology increased the AEY at a lower extraction temperature and at a shorter extraction time.