An improved microwave-assisted extraction of anthocyanins from purple sweet potato in favor of subsequent comprehensive utilization of pomace
Food and Bioproducts Processing（2019）
Abstract
•An improved microwave-assisted extraction of anthocyanins from starch-rich material.•High efficiency as conventional microwave-assisted extraction.•Less solvent and clear extraction solution as sohx extraction.•Pomace in its original appearance without gelatinization of starch as USE.•High efficiency for extraction of anthocyanins in favor of utilization of pomace.
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Key words
Purple sweet potato,Anthocyanins,Microwave-assisted extraction,Gelatinization of starch,Utilization of pomace,Less solvent extraction
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