{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,11]],"date-time":"2026-09-11T23:11:25Z","timestamp":1789168285363,"version":"build-2803163510"},"reference-count":40,"publisher":"Wiley","issue":"3","license":[{"start":{"date-parts":[[2026,3,15]],"date-time":"2026-03-15T00:00:00Z","timestamp":1773532800000},"content-version":"vor","delay-in-days":14,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,3,1]],"date-time":"2026-03-01T00:00:00Z","timestamp":1772323200000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp; Nutrition"],"published-print":{"date-parts":[[2026,3]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>Clitoria ternatea<\/jats:italic>\n                    <\/jats:styled-content>\n                    L. (butterfly pea) is an edible tropical flower widely used as a natural colorant and a source of anthocyanins and phenolic compounds in food applications. This study aimed to optimize the extraction of anthocyanins (TAC) and improve total phenolic content (TPC), antioxidant capacity (DPPH) from\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>Clitoria ternatea<\/jats:italic>\n                    <\/jats:styled-content>\n                    flowers using the autogenous pressurization method in a sealed vessel, also known as closed\u2010vessel extraction under autogenous pressure (CVE\u2010AP). Single\u2010factor experiments were first performed to investigate the effects of temperature, ethanol concentration, extraction time, and liquid\u2010to\u2010solid ratio. Based on these results, the three most influential factors: autogenous pressure, time, and liquid\u2010to\u2010solid ratio were modeled using response surface methodology (RSM) with a central composite design (CCD). The optimal extraction conditions were identified as 28.2\u2009psi, 36\u2009min and a liquid\u2010to\u2010solid ratio of 18:1. Under these conditions, the experimental values achieved were TAC 2.72\u2009\u00b1\u20090.18\u2009mg\/g dry matter, TPC 56.82\u2009\u00b1\u20092.16\u2009mg GAE\/g dry matter, and antioxidant capacity (DPPH) 175.78\u2009\u00b1\u20096.63\u2009\u03bcmol TE\/g dry matter. These results demonstrate that CVE\u2010AP enhanced anthocyanin recovery by 86% compared with atmospheric pressure extraction. UPLC\u2010UV profiling showed a flavonol\u2010rich extract dominated by rutin: 33.38\u2009mg\/g, achieving for ~67.7% of quantified phenolics. LC\u2010HRMS identified seven pigment\u2010related flavonoids, comprising anthocyanin and flavonol derivatives, including: Delphinidin\u20103\u2010O\u2010(cis\u2010p\u2010coumaroyl\u2010glucoside), Kaempferol 3\u2010O\u2010(6\u02b9\u2010O\u2010p\u2010coumaroyl)\u2010rutinoside, Cyanidin\u20103\u2010O\u2010(p\u2010coumaroyl) glucose, Delphinin glucoside. CVE\u2010AP delivered significantly higher anthocyanin yields than atmospheric extraction, supporting a green and efficient route to valorize butterfly\u2010pea bioactives for functional food and nutraceutical applications.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.71649","type":"journal-article","created":{"date-parts":[[2026,3,16]],"date-time":"2026-03-16T03:59:27Z","timestamp":1773633567000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Improvement of Phenolic Compound and Anthocyanin Extraction Efficiency From\n                    <i>Clitoria ternatea<\/i>\n                    by Autogenous Pressurization Method in a Sealed\u2010Vessel and Determination of Anthocyanin Compounds by\n                    <scp>LC<\/scp>\n                    \u2010\n                    <scp>HRMS<\/scp>"],"prefix":"10.1002","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0009-0001-8822-5380","authenticated-orcid":false,"given":"Kha Duyen","family":"Nguyen","sequence":"first","affiliation":[{"name":"Department Food Technology, Faculty of Chemical Engineering Ho Chi Minh City University of Technology (HCMUT), VNU HCMC  Ho Chi Minh City Vietnam"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9942-7458","authenticated-orcid":false,"given":"Thi Thu Tra","family":"Tran","sequence":"additional","affiliation":[{"name":"Department Food Technology, Faculty of Chemical Engineering Ho Chi Minh City University of Technology (HCMUT), VNU HCMC  Ho Chi Minh City Vietnam"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4231-2005","authenticated-orcid":false,"given":"Thi Anh Dao","family":"Dong","sequence":"additional","affiliation":[{"name":"Department Food Technology, Faculty of Chemical Engineering Ho Chi Minh City University of Technology (HCMUT), VNU HCMC  Ho Chi Minh City Vietnam"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,3,15]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.3390\/agronomy10030326"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods12102017"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.5897\/AJPAC2023.0902"},{"key":"e_1_2_10_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0023\u20106438(95)80008\u20105"},{"key":"e_1_2_10_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0308\u20108146(96)00222\u20101"},{"key":"e_1_2_10_7_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365\u20102621.2003.tb14146.x"},{"key":"e_1_2_10_8_1","doi-asserted-by":"publisher","DOI":"10.1038\/s41598\u2010020\u201059451\u2010z"},{"key":"e_1_2_10_9_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules26134004"},{"key":"e_1_2_10_10_1","doi-asserted-by":"publisher","DOI":"10.3390\/antiox9121263"},{"key":"e_1_2_10_11_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules15107313"},{"key":"e_1_2_10_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0031\u20109422(00)90792\u20101"},{"key":"e_1_2_10_13_1","doi-asserted-by":"publisher","DOI":"10.3390\/antiox10121967"},{"key":"e_1_2_10_14_1","doi-asserted-by":"publisher","DOI":"10.1002\/0471142913.faf0102s00"},{"key":"e_1_2_10_15_1","doi-asserted-by":"publisher","DOI":"10.1021\/i200016a021"},{"key":"e_1_2_10_16_1","doi-asserted-by":"publisher","DOI":"10.1007\/s10722\u2010018\u201000738\u20106"},{"key":"e_1_2_10_17_1","doi-asserted-by":"publisher","DOI":"10.3390\/antiox12071446"},{"key":"e_1_2_10_18_1","unstructured":"ISO 14502.2005.\u201cDetermination of Substances Characteristic of Green and Black Tea\u2014Part 1: Content of Total Polyphenols in Tea\u2010Colorimetric Method Using Folin\u2010Ciocalteu Reagent.\u201d"},{"key":"e_1_2_10_19_1","doi-asserted-by":"publisher","DOI":"10.1021\/acsfoodscitech.1c00168"},{"key":"e_1_2_10_20_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf0302106"},{"key":"e_1_2_10_21_1","doi-asserted-by":"publisher","DOI":"10.1016\/s0031\u20109422(03)00504\u20101"},{"key":"e_1_2_10_22_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2023.103372"},{"key":"e_1_2_10_23_1","first-page":"79","volume-title":"Studies in Natural Products Chemistry","author":"Luna\u2010Guevara M. 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