Natural Food Colorant Obtained from Wild <i>Berberis vulgaris</i> L. by Ultrasound-Assisted Extraction: Optimization and Characterization

Natural Food Colorant Obtained from Wild <i>Berberis vulgaris</i> L. by Ultrasound-Assisted Extraction: Optimization and Characterization

In this study, a novel natural food colorant based on anthocyanins was developed from wild barberry (<i>Berberis vulgaris</i> L.) fruits using ultrasound-assisted extraction, which was optimized through RSM. Four extraction variables (ultrasound power, time, S/L ratio, and extraction sol...

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Bibliographic Details
Main Authors: Erika N. Vega, Lorena González-Zamorano, Elena Cebadera, Lillian Barros, Tânia C. S. P. Pires, Adriana K. Molina, Tayse F. F. da Silveira, Guillermo Vidal-Diez de Ulzurrun, Javier Tardío, Montaña Cámara, Virginia Fernández-Ruiz, Patricia Morales
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Foods
Subjects:
food additives
natural food colorant
wild fruits
bioactive compounds
anthocyanins
Online Access:https://www.mdpi.com/2304-8158/14/2/183
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