Ultrasound-assisted recovery of blackcurrant press cake anthocyanins: Antioxidant and anti-inflammatory properties, bioaccessibility, and application in functional gummies

Ultrasound-assisted recovery of blackcurrant press cake anthocyanins: Antioxidant and anti-inflammatory properties, bioaccessibility, and application in functional gummies

Blackcurrant press cake (BPC) anthocyanins were recovered using ultrasound-assisted extraction, and the optimal BPC extract was tested for its antioxidant capacity using chemical and biological assays and applied in a functional food model. Extraction at 400 W for 10 min followed by freeze-drying re...

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Bibliographic Details
Main Authors: Emma Brennan, Carolina Girotto Pressete, Nima Mohammadi, Lusânia Maria Greggi Antunes, Qixiang Shang, Jihang Chen, Jason Bennett, Marcelo Franchin, Daniel Granato
Format: Article
Language:English
Published: Elsevier 2025-02-01
Series:Food Chemistry: X
Subjects:
Circular economy
Innovative extraction technologies
Flavonoids
Food models
Chemical stability
Human erythrocytes
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525001324
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http://www.sciencedirect.com/science/article/pii/S2590157525001324

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