Affiliations: [a] College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| [b] Food Science Institute, Zhejiang Academy ofAgricultural Sciences, China Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou, China
Correspondence:
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Corresponding author: Xiaolin Zheng, College of Food Science and Biotechnology, Zhejiang Gongshang University, No.18, Xuezheng Str., Zhejiang Gongshang University, Qiantang District, Hangzhou, 310018, China. Tel.:+86 571 28008958; Fax:+86 571 28008958; E-mail: zheng9393@163.com; Haiyan Gao, Food Science Institute, Zhejiang Academy of Agricultural Sciences, No.198, Shiqiao Rd, Hangzhou, Zhejiang, 310021, P R China. Tel.:+86 571 86406661; Fax:+86 571 86404378; E-mail: spsghy@163.com.
Abstract: BACKGROUND:Blueberry contains an abundance of anthocyanins, which are a bioactive component of this fruit. Anthocyanins can be extracted via various methods, and each has pros and cons. OBJECTIVE:This current study reported the optimal conditions for the ultrasonic-assisted enzymatic extraction of blueberry anthocyanins simulated using response surface methodology (RSM) coupled with a genetic algorithm (GA). METHODS:The Box–Behnken design (BBD) was used for the RSM, and the extraction conditions were as follows: temperature, 42°C; ultrasonic power, 310 W; enzyme volume, 0.25%; and extraction time, 42 min. RESULTS:The maximum predicted extraction yield was 6.67 mg/g. The antioxidant activity of anthocyanins extracted via RSM and GA was based on the hydroxyl free radical activity and supersonic anion free radical activity of 230.50±12.76μg/ml and 4.41±0.36μg/ml, respectively. Anthocyanins exracted by the proposed method has stronger free radical removal capacity than that of Vc. CONCLUSIONS:This study shows that the combination of RSM with GA represents an optimized method for extracting blueberry anthocyanins for use in the food industry. This method can maintain high antioxidant potential and can be used as an alternative strategy for high-value products.
