Abstract:

This study was focused on applying response surface methodology to optimize the ultrasonic-assisted enzymatic
hydrolysis of blackberry wine pomace using pectinase for anthocyanins extraction. The bioactivity of the extracted anthocyanins
was also evaluated with respect to antioxidant and antibacterial activities. Results showed that the optimum extraction
conditions were determined as follows: enzyme dosage, 0.30%; extraction temperature, 48 ℃; extraction time, 20 min;
solid-to-liquid ratio, 1:15 (g/mL); ultrasonic power, 300 W; and pH, 4.5. Under these conditions, the anthocyanins yield was
4.70 mg/g, which was improved by 14.08% compared to that obtained by acidified ethanol extraction. The anthocyanins
extracted from blackberry wine pomace exhibited a good antioxidant activity by inhibiting lard oxidation and scavenging
1,1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl radicals, and exerted potent inhibition on E. coli and Staph. aureus.

Key words: blackberry wine pomace, anthocyanins, ultrasonic, pectinase, biological activity