A comparison study between ultrasound–assisted and enzyme–assisted extraction of anthocyanins from blackcurrant (Ribes nigrum L.)

Blackcurrant (Ribes nigrum L.) is a fruit rich in vitamins, fatty acids, minerals, essential oils and phenolic compounds, including anthocyanins. In the present work, two anthocyanin extraction methods from blackcurrant samples based on Ultrasound-Assisted Extraction (UAE) and Enzyme-Assisted Extrac...

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Detalles Bibliográficos
Autores principales: José Aliaño González, María, Carrera, Ceferino, Barbero, Gerardo F., Palma, Miguel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Article(s) from the Special Issue on Recovery and application of high-value resources from foods and food by-products by Mauricio Rostagno and Juliane Viganó
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9039916/
https://www.ncbi.nlm.nih.gov/pubmed/35498970
http://dx.doi.org/10.1016/j.fochx.2021.100192

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9039916/
https://www.ncbi.nlm.nih.gov/pubmed/35498970
http://dx.doi.org/10.1016/j.fochx.2021.100192

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