Optimization of blueberry flour processing and anthocyanin extraction

Abstract

The objective of this work was to determine the ideal conditions for the processing of flour and extraction of anthocyanins from blueberries (Vaccinium corymbosum). A central composite design (CCD) with response surfaces was used. For the processing of blueberry flour, different dehydration temperatures (53ºC–67ºC) and times (43.18–48.82 hours) were used. The extraction of anthocyanins was performed with ethanol solutions (15–85% v/v)  at different pH values (1.0–4.0). ). The total monomeric anthocyanin content was 1,538.39±25.63 mg 100 g-1 (0.89 desirability value) for fresh blueberries in the optimal extraction condition (53.5% ethanol, 2.5 pH) and 3,101.04±11.57 mg 100 g-1 (0.96 desirability value) for blueberry flour in the optimum processing condition (53ºC, 46 hours). The optimized extraction and dehydration of blueberries provide high levels of anthocyanins in the samples.