High Hydrostatic Pressure Enhances the Extraction of Anthocyanins from Blueberry Pomace by Changing Physical Properties of the Extraction Solvent

doi:10.7506/spkx1002-6630-201712029

Abstract

Abstract: The high hydrostatic pressure extraction of anthocyanins from blueberry pomace was investigated with a focus on the mechanism by which high hydrostatic pressure (HHP) enhances the extraction of anthocyanins by affecting physical properties of the extraction solvent (a mixture of 37% HCl and 66% ethanol (1:99, V/V)). The results showed that HHP processing could affect physical properties of the extraction solvent including maximum absorption wavelength, pH value, conductivity, infrared absorption and chemical shift caused by the intermolecular hydrogen bonding between ethanol and water. With increasing pressure, the hydrogen bonding between ethanol and water became more stable. A significant correlation was found between the extraction yield of anthocyanins and infrared absorption and chemical shift from the intermolecular hydrogen bonding. In conclusion, HHP treatment could the intermolecular hydrogen bonding and therefore physical properties of the extraction solvent, leading to increased extraction yield of anthocyanins from blueberry pomace.

Key words: high hydrostatic pressure extraction, blueberry, anthocyanins, intermolecular hydrogen bonding, aqueous ethanol solution

CLC Number:

TS255.3

ZHANG Haining, LI Xi, MA Yongkun. High Hydrostatic Pressure Enhances the Extraction of Anthocyanins from Blueberry Pomace by Changing Physical Properties of the Extraction Solvent[J]. FOOD SCIENCE, 2017, 38(12): 190-195.

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High Hydrostatic Pressure Enhances the Extraction of Anthocyanins from Blueberry Pomace by Changing Physical Properties of the Extraction Solvent

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