Citric acid water-based solution for blueberry bagasse anthocyanins recovery: Optimization and comparisons with microwave-assisted extraction (MAE).

Abstract Blueberry bagasse has a considerable concentration of anthocyanins that potential to be reused as nutraceutical supplements or as food aditives if an edible solution was the extraction medium. Thus, the extraction procedure was optimized for maximal recovery of anthocyanins from blueberry pomace (Bluecrop/Climax/Duke) using citric acid as a genneraly recognized as safe (GRAS) acidulant (1%w/v) in water. Temperature (8–100 °C) and time (5–60’) were the studied variables. Interaction, linear, and quadratic effects for temperature were significant by analysis of variance (ANOVA). Model allowed the prediction for maximal recovery (5 min/100 °C). Moreover, when it was compared to cold organic solvent procedure no differences in stability were observed (p