Comparison of different drying pretreatment combined with ultrasonic-assisted enzymolysis extraction of anthocyanins from Lycium ruthenicum Murr.

[Display omitted] • Freeze-drying increases the extraction rate of anthocyanins from Lycium ruthenicum. • Different drying pretreatment affects anthocyanin composition and concentration. • Ultrasonic-assisted enzymatic extraction of anthocyanins can reach 3.16 g/100 g. • Pretreatments had less effect on the types of anthocyanins, but more on the content. Extraction of anthocyanins from Lycium ruthenicum Murr. (L. ruthenicum) is a notable challenge in food production, requiring methods that balance efficiency and safety. In this study, we conducted a comparative analysis the extraction of anthocyanins by natural air drying (NAD), vacuum freeze drying (VFD), hot air drying (HAD), and vacuum microwave drying (MVD) combined with ultrasonic-assisted enzymolysis extraction (UAEE). The results demonstrated that the extraction yield and antioxidant activity of anthocyanins were significantly higher in VFD. This phenomenon can be attributed to the modification of raw material's microstructure, leading to an increased extraction yield of specific anthocyanins such as Cyanidin-3-galactoside, Delphinidin chloride, Cyanidin, and Petunidin. According to the pretreatment results, the extraction process of anthocyanins was further optimized. The highest yield (3.16 g/100 g) was obtained in following conditions: 0.24 % pectinase, 48 °C, solid:liquid = 1:21, and 21 min ultrasonic time. This study improves the commercial value and potential application of L. ruthenicum in food industry. [ABSTRACT FROM AUTHOR]