1
|
Bai X, Zhou L, Zhou L, Cang S, Liu Y, Liu R, Liu J, Feng X, Fan R. The Research Progress of Extraction, Purification and Analysis Methods of Phenolic Compounds from Blueberry: A Comprehensive Review. Molecules 2023; 28:molecules28083610. [PMID: 37110844 PMCID: PMC10140916 DOI: 10.3390/molecules28083610] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Revised: 04/15/2023] [Accepted: 04/17/2023] [Indexed: 04/29/2023] Open
Abstract
Blueberry is the source of a variety of bioactive substances, including phenolic compounds, such as anthocyanins, pterostilbene, phenolic acids, etc. Several studies have revealed that polyphenols in blueberry have important bioactivities in maintaining health, such as antioxidant and anti-tumor activities, immune regulation, the prevention of chronic diseases, etc. Therefore, these phenolic compounds in blueberries have been widely used in the field of healthcare, and the extraction, isolation, and purification of phenolic compounds are the prerequisites for their utilization. It is imperative to systematically review the research progress and prospects of phenolic compounds present in blueberries. Herein, the latest progress in the extraction, purification, and analysis of phenolic compounds from blueberries is reviewed, which can in turn provide a foundation for further research and usage of blueberries.
Collapse
Affiliation(s)
- Xinyu Bai
- Department of Sanitary Inspection, School of Public Health, Shenyang Medical College, Shenyang 110034, China
| | - Lin Zhou
- Department of Food Science, School of Public Health, Shenyang Medical College, Shenyang 110034, China
| | - Li Zhou
- Department of Sanitary Inspection, School of Public Health, Shenyang Medical College, Shenyang 110034, China
| | - Song Cang
- Department of Sanitary Inspection, School of Public Health, Shenyang Medical College, Shenyang 110034, China
| | - Yuhan Liu
- Department of Sanitary Inspection, School of Public Health, Shenyang Medical College, Shenyang 110034, China
| | - Rui Liu
- Department of Sanitary Inspection, School of Public Health, Shenyang Medical College, Shenyang 110034, China
| | - Jie Liu
- Department of Sanitary Inspection, School of Public Health, Shenyang Medical College, Shenyang 110034, China
| | - Xun Feng
- Department of Sanitary Chemistry, School of Public Health, Shenyang Medical College, Shenyang 110034, China
| | - Ronghua Fan
- Department of Sanitary Inspection, School of Public Health, Shenyang Medical College, Shenyang 110034, China
| |
Collapse
|
2
|
Aslanbay Guler B, Saglam-Metiner P, Deniz I, Demirel Z, Yesil-Celiktas O, Imamoglu E. Aligned with sustainable development goals: microwave extraction of astaxanthin from wet algae and selective cytotoxic effect of the extract on lung cancer cells. Prep Biochem Biotechnol 2022; 53:565-571. [PMID: 36047960 DOI: 10.1080/10826068.2022.2116455] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Abstract
Astaxanthin is one of the most attractive carotenoid in the cosmetic, food, pharmaceutical, and aquaculture industries due to its strong bioactive properties. Among the various sources, several algae species are considered as rich sources of astaxanthin. Downstream processing of algae involves the majority of the total processing costs. Thus, elimination of high energy involved steps is imperative to achieve cost-effective scale in industry. This study aimed to determine operation conditions for astaxanthin extraction from wet Haematococcus pluvialis using microwave-assisted extraction. The isolated astaxanthin extract was evaluated for cytotoxicity on human lung cancer cells. The microwave-assisted extraction process at 75 °C under the power of 700 Watt for 7 min gave the highest astaxanthin yield (12.24 ± 0.54 mg astaxanthin/g wet cell weight). Based on MTT cell viability and Hoechst 33342 nuclear staining assays on A549 lung cancer cells, astaxanthin inhibited cell growth in dose- and time-dependent manners, where IC50 value was determined as 111.8 ± 14.8 µg/mL and apoptotic bodies were observed along with positive control group at 72 hr. These results showed that the treatment with astaxanthin extracted from wet H. pluvialis by microwave-assisted extraction exhibited anti-cancer activity on lung cancer cells indicating a newly potential to be utilized in industry.
Collapse
Affiliation(s)
- Bahar Aslanbay Guler
- Department of Bioengineering, Faculty of Engineering, Ege University, Izmir, Turkey
| | - Pelin Saglam-Metiner
- Department of Bioengineering, Faculty of Engineering, Ege University, Izmir, Turkey
| | - Irem Deniz
- Department of Bioengineering, Faculty of Engineering, Manisa Celal Bayar University, Manisa, Turkey
| | - Zeliha Demirel
- Department of Bioengineering, Faculty of Engineering, Ege University, Izmir, Turkey
| | - Ozlem Yesil-Celiktas
- Department of Bioengineering, Faculty of Engineering, Ege University, Izmir, Turkey
| | - Esra Imamoglu
- Department of Bioengineering, Faculty of Engineering, Ege University, Izmir, Turkey
| |
Collapse
|
3
|
Liu Y, Zhang Y, Zhou Y, Feng XS. Anthocyanins in Different Food Matrices: Recent Updates on Extraction, Purification and Analysis Techniques. Crit Rev Anal Chem 2022:1-32. [PMID: 36045567 DOI: 10.1080/10408347.2022.2116556] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Abstract
Anthocyanins (ANCs), a kind of natural pigments, are widely present in food substrates. Evidence has shown that ANCs can promote health in terms of anti-oxidation, anti-tumor, and anti-inflammation. However, the oxidative stability of ANCs limits accurate quantitation and analysis. Therefore, faster, more accurate, and highly sensitive extraction and determination methods are necessary for understanding the role of ANCs in medicine and food. This review presents an updated overview of pretreatment and detection techniques for ANCs in various food substrates since 2015. Liquid-liquid extraction and various green solvent extraction methods, such as accelerated solvents extraction, deep eutectic solvents extraction, ionic liquids extraction, and supercritical fluid extraction, are commonly used pretreatment methods for extraction and purification of ANCs. Liquid chromatography coupled with different detectors (tandem mass spectrometry and UV detectors) and spectrophotometry methods are some of the determination methods for ANC. This study has updated, compared, and discussed different pretreatment and analysis methods. Moreover, the advanced methods and development prospects in this field are comprehensively summarized, which can provide references for further utilization of ANCs.
Collapse
Affiliation(s)
- Ye Liu
- School of Pharmacy, China Medical University, Shenyang, China
| | - Yuan Zhang
- School of Pharmacy, China Medical University, Shenyang, China
| | - Yu Zhou
- Department of Pharmacy, National Cancer Center/National Clinical Research Center for Cancer/Cancer Hospital, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing, China
| | - Xue-Song Feng
- School of Pharmacy, China Medical University, Shenyang, China
| |
Collapse
|
4
|
Samota MK, Sharma M, Kaur K, Sarita, Yadav DK, Pandey AK, Tak Y, Rawat M, Thakur J, Rani H. Onion anthocyanins: Extraction, stability, bioavailability, dietary effect, and health implications. Front Nutr 2022; 9:917617. [PMID: 35967791 PMCID: PMC9363841 DOI: 10.3389/fnut.2022.917617] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Accepted: 06/17/2022] [Indexed: 11/13/2022] Open
Abstract
Anthocyanins are high-value compounds, and their use as functional foods and their natural colorant have potential health benefits. Anthocyanins seem to possess antioxidant properties, which help prevent neuronal diseases and thereby exhibit anti-inflammatory, chemotherapeutic, cardioprotective, hepatoprotective, and neuroprotective activities. They also show different therapeutic effects against various chronic diseases. Anthocyanins are present in high concentrations in onion. In recent years, although both conventional and improved methods have been used for extraction of anthocyanins, nowadays, improved methods are of great importance because of their higher yield and stability of anthocyanins. In this review, we compile anthocyanins and their derivatives found in onion and the factors affecting their stability. We also analyze different extraction techniques of anthocyanins. From this point of view, it is very important to be precisely aware of the impact that each parameter has on the stability and subsequently potentiate its bioavailability or beneficial health effects. We present up-to-date information on bioavailability, dietary effects, and health implications of anthocyanins such as antioxidant, antidiabetic, anticancerous, antiobesity, cardioprotective, and hepatoprotective activities.
Collapse
Affiliation(s)
- Mahesh Kumar Samota
- Horticulture Crop Processing (HCP) Division, ICAR-Central Institute of Post-Harvest Engineering & Technology (CIPHET), Punjab, India
| | - Madhvi Sharma
- Post Graduate Department of Biotechnology, Khalsa College, Amritsar, Punjab, India
| | - Kulwinder Kaur
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Sarita
- College of Agriculture, Agriculture University, Jodhpur, Rajasthan, India
| | - Dinesh Kumar Yadav
- Division of Environmental Soil Science, ICAR-Indian Institute of Soil Science (IISS), Bhopal, MP, India
| | - Abhay K Pandey
- Department of Mycology and Microbiology, Tea Research Association-North Bengal Regional R & D Center, Nagrakata, West Bengal, India
| | - Yamini Tak
- Agricultural Research Station (ARS), Agriculture University, Kota, Rajasthan, India
| | - Mandeep Rawat
- Department of Horticulture, G.B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand, India
| | - Julie Thakur
- Department of Botany, Bhaskaracharya College of Applied Sciences, University of Delhi, New Delhi, India
| | - Heena Rani
- Department of Biochemistry, Punjab Agricultural University, Ludhiana, Punjab, India
| |
Collapse
|
5
|
Tena N, Asuero AG. Up-To-Date Analysis of the Extraction Methods for Anthocyanins: Principles of the Techniques, Optimization, Technical Progress, and Industrial Application. Antioxidants (Basel) 2022; 11:antiox11020286. [PMID: 35204169 PMCID: PMC8868086 DOI: 10.3390/antiox11020286] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2022] [Revised: 01/27/2022] [Accepted: 01/27/2022] [Indexed: 01/24/2023] Open
Abstract
Nowadays, food industries are concerned about satisfying legal requirements related to waste policy and environmental protection. In addition, they take steps to ensure food safety and quality products that have high nutritional properties. Anthocyanins are considered high added-value compounds due to their sensory qualities, colors, and nutritional properties; they are considered bioactive ingredients. They are found in high concentrations in many by-products across the food industry. Thus, the non-conventional extraction techniques presented here are useful in satisfying the current food industry requirements. However, selecting more convenient extraction techniques is not easy. Multiple factors are implicated in the decision. In this review, we compile the most recent applications (since 2015) used to extract anthocyanins from different natural matrices, via conventional and non-conventional extraction techniques. We analyze the main advantages and disadvantages of anthocyanin extraction techniques from different natural matrices and discuss the selection criteria for sustainability of the processes. We present an up-to-date analysis of the principles of the techniques and an optimization of the extraction conditions, technical progress, and industrial applications. Finally, we provide a critical comparison between these techniques and some recommendations, to select and optimize the techniques for industrial applications.
Collapse
|
6
|
Mustafa AM, Mazzara E, Abouelenein D, Angeloni S, Nunez S, Sagratini G, López V, Cespi M, Vittori S, Caprioli G, Maggi F. Optimization of Solvent-Free Microwave-Assisted Hydrodiffusion and Gravity Extraction of Morus nigra L. Fruits Maximizing Polyphenols, Sugar Content, and Biological Activities Using Central Composite Design. Pharmaceuticals (Basel) 2022; 15:99. [PMID: 35056156 PMCID: PMC8780424 DOI: 10.3390/ph15010099] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2021] [Revised: 01/10/2022] [Accepted: 01/12/2022] [Indexed: 02/04/2023] Open
Abstract
Black mulberry, Morus nigra L. (family: Moraceae), is a healthy food and medicinal plant. Microwave hydrodiffusion and gravity (MHG) is one of the most innovative applications of solvent-free microwave extraction. The aim of this study was to optimize for the first time the MHG solvent-free extraction of polyphenols and sugars from M. nigra fruits. Optimization was carried out using a central composite design (CCD) with selected responses such as extraction yield, total polyphenol (TPC), flavonoid (TFC), anthocyanin (TAC), and sugar (TSC) contents, in addition to DPPH radical scavenging, and α-glucosidase (AGHi), lipase (Li), and xanthine oxidase (XOi) inhibition as tools to evaluate the best parameters for efficient and rapid extraction of black mulberry. The optimized extract was characterized in terms of the aforementioned parameters to validate the models, and was further analyzed for 36 individual polyphenols using HPLC-MS/MS. The optimized MHG extract was finally compared with traditional extracts, and demonstrated much better performance in terms of TPC, TAC, and Li, while the traditional extracts showed better XOi and AGHi. In conclusion, MHG is a valuable green technique for the production of non-degraded black mulberry polyphenol-rich extract and we suggest its larger use in the pharmaceutical and food industries.
Collapse
Affiliation(s)
- Ahmed M. Mustafa
- School of Pharmacy, Chemistry Interdisciplinary Project (ChIP), University of Camerino, 62032 Camerino, Italy; (A.M.M.); (E.M.); (D.A.); (S.A.); (G.S.); (M.C.); (S.V.); (G.C.)
- Department of Pharmacognosy, Faculty of Pharmacy, Zagazig University, Zagazig 44519, Egypt
| | - Eugenia Mazzara
- School of Pharmacy, Chemistry Interdisciplinary Project (ChIP), University of Camerino, 62032 Camerino, Italy; (A.M.M.); (E.M.); (D.A.); (S.A.); (G.S.); (M.C.); (S.V.); (G.C.)
| | - Doaa Abouelenein
- School of Pharmacy, Chemistry Interdisciplinary Project (ChIP), University of Camerino, 62032 Camerino, Italy; (A.M.M.); (E.M.); (D.A.); (S.A.); (G.S.); (M.C.); (S.V.); (G.C.)
- Department of Pharmacognosy, Faculty of Pharmacy, Zagazig University, Zagazig 44519, Egypt
| | - Simone Angeloni
- School of Pharmacy, Chemistry Interdisciplinary Project (ChIP), University of Camerino, 62032 Camerino, Italy; (A.M.M.); (E.M.); (D.A.); (S.A.); (G.S.); (M.C.); (S.V.); (G.C.)
| | - Sonia Nunez
- Department of Pharmacy, Faculty of Health Sciences, Universidad San Jorge, Villanueva de Gállego, 50830 Zaragoza, Spain; (S.N.); (V.L.)
| | - Gianni Sagratini
- School of Pharmacy, Chemistry Interdisciplinary Project (ChIP), University of Camerino, 62032 Camerino, Italy; (A.M.M.); (E.M.); (D.A.); (S.A.); (G.S.); (M.C.); (S.V.); (G.C.)
| | - Víctor López
- Department of Pharmacy, Faculty of Health Sciences, Universidad San Jorge, Villanueva de Gállego, 50830 Zaragoza, Spain; (S.N.); (V.L.)
- Instituto Agroalimentario de Aragón-IA2, CITA-Universidad de Zaragoza, 50830 Zaragoza, Spain
| | - Marco Cespi
- School of Pharmacy, Chemistry Interdisciplinary Project (ChIP), University of Camerino, 62032 Camerino, Italy; (A.M.M.); (E.M.); (D.A.); (S.A.); (G.S.); (M.C.); (S.V.); (G.C.)
| | - Sauro Vittori
- School of Pharmacy, Chemistry Interdisciplinary Project (ChIP), University of Camerino, 62032 Camerino, Italy; (A.M.M.); (E.M.); (D.A.); (S.A.); (G.S.); (M.C.); (S.V.); (G.C.)
| | - Giovanni Caprioli
- School of Pharmacy, Chemistry Interdisciplinary Project (ChIP), University of Camerino, 62032 Camerino, Italy; (A.M.M.); (E.M.); (D.A.); (S.A.); (G.S.); (M.C.); (S.V.); (G.C.)
| | - Filippo Maggi
- School of Pharmacy, Chemistry Interdisciplinary Project (ChIP), University of Camerino, 62032 Camerino, Italy; (A.M.M.); (E.M.); (D.A.); (S.A.); (G.S.); (M.C.); (S.V.); (G.C.)
| |
Collapse
|
7
|
YIN M, XIE J, XIE C, LUO M, YANG X. Extration, identification and stability ananlysis of anthocyanins from organic Guizhou blueberries in China. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.33520] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | - Jiao XIE
- Guizhou Medical University, China
| | - Chun XIE
- Guizhou Medical University, China
| | - Mao LUO
- Guizhou Medical University, China
| | - Xin YANG
- Guizhou Medical University, China
| |
Collapse
|
8
|
Shen L, Gao M, Zhu Y, Liu C, Wang L, Kamruzzaman M, Liu C, Zheng X. Microwave drying of germinated brown rice: Correlation of drying characteristics with the final quality. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102673] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
9
|
Zhao Z, Li H, Sun G, Tang X, Wu H, Gao X. Predicting microwave-induced relative volatility changes in binary mixtures using a novel dimensionless number. Chem Eng Sci 2021. [DOI: 10.1016/j.ces.2021.116576] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
10
|
Arruda HS, Silva EK, Peixoto Araujo NM, Pereira GA, Pastore GM, Marostica Junior MR. Anthocyanins Recovered from Agri-Food By-Products Using Innovative Processes: Trends, Challenges, and Perspectives for Their Application in Food Systems. Molecules 2021; 26:2632. [PMID: 33946376 PMCID: PMC8125576 DOI: 10.3390/molecules26092632] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 04/23/2021] [Accepted: 04/29/2021] [Indexed: 12/15/2022] Open
Abstract
Anthocyanins are naturally occurring phytochemicals that have attracted growing interest from consumers and the food industry due to their multiple biological properties and technological applications. Nevertheless, conventional extraction techniques based on thermal technologies can compromise both the recovery and stability of anthocyanins, reducing their global yield and/or limiting their application in food systems. The current review provides an overview of the main innovative processes (e.g., pulsed electric field, microwave, and ultrasound) used to recover anthocyanins from agri-food waste/by-products and the mechanisms involved in anthocyanin extraction and their impacts on the stability of these compounds. Moreover, trends and perspectives of anthocyanins' applications in food systems, such as antioxidants, natural colorants, preservatives, and active and smart packaging components, are addressed. Challenges behind anthocyanin implementation in food systems are displayed and potential solutions to overcome these drawbacks are proposed.
Collapse
Affiliation(s)
- Henrique Silvano Arruda
- Department of Food and Nutrition, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, Brazil;
- Department of Food Science, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, Brazil; (N.M.P.A.); (G.M.P.)
| | - Eric Keven Silva
- Department of Food Engineering, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, Brazil;
| | - Nayara Macêdo Peixoto Araujo
- Department of Food Science, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, Brazil; (N.M.P.A.); (G.M.P.)
| | - Gustavo Araujo Pereira
- School of Food Engineering, Institute of Technology, Federal University of Pará, Augusto Corrêa Street S/N, Belém 66075-110, Brazil;
| | - Glaucia Maria Pastore
- Department of Food Science, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, Brazil; (N.M.P.A.); (G.M.P.)
| | - Mario Roberto Marostica Junior
- Department of Food and Nutrition, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, Brazil;
| |
Collapse
|
11
|
Xue H, Tan J, Fan L, Li Q, Cai X. Optimization microwave‐assisted extraction of anthocyanins from cranberry using response surface methodology coupled with genetic algorithm and kinetics model analysis. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13688] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Hongkun Xue
- Key Laboratory of Particle & Radiation Imaging, Department of Engineering Physics Ministry of Education, Tsinghua University Beijing China
| | - Jiaqi Tan
- Academy for Advanced Interdisciplinary Studies Peking University Beijing China
| | - Linlin Fan
- Graduate College Tianjin University of Traditional Chinese Medicine Tianjin China
| | - Qian Li
- Key Laboratory of Particle & Radiation Imaging, Department of Engineering Physics Ministry of Education, Tsinghua University Beijing China
| | - Xu Cai
- Key Laboratory of Particle & Radiation Imaging, Department of Engineering Physics Ministry of Education, Tsinghua University Beijing China
| |
Collapse
|
12
|
Olalere OA, Gan CY. Microwave-assisted extraction of phenolic compounds from Euphorbia hirta leaf and characterization of its morphology and thermal stability. SEP SCI TECHNOL 2020. [DOI: 10.1080/01496395.2020.1795678] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Olusegun Abayomi Olalere
- Analytical Biochemistry Research Centre (Abrc), Universiti Sains Malaysia (USM), Gelugor, Malaysia
| | - Chee-Yuen Gan
- Analytical Biochemistry Research Centre (Abrc), Universiti Sains Malaysia (USM), Gelugor, Malaysia
| |
Collapse
|
13
|
Intensification of microwave energy parameters and main effect analysis of total phenolics recovery from Euphorbia hirta leaf. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-019-00338-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
14
|
Liu C, Xue H, Shen L, Liu C, Zheng X, Shi J, Xue S. Improvement of anthocyanins rate of blueberry powder under variable power of microwave extraction. Sep Purif Technol 2019. [DOI: 10.1016/j.seppur.2019.05.096] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
|