{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,15]],"date-time":"2026-10-15T22:22:54Z","timestamp":1792102974170,"version":"4.4.0"},"reference-count":53,"publisher":"MDPI AG","issue":"15","license":[{"start":{"date-parts":[[2025,7,30]],"date-time":"2025-07-30T00:00:00Z","timestamp":1753833600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Spanish Ministry of Science and Innovation project (PID2021-123628OB-C41-Agri-food co-products as a source of bioactive compounds for the development of functional meat products)","award":["MCIN\/AEI\/10.13039\/501100011033\/and FEDER"],"award-info":[{"award-number":["MCIN\/AEI\/10.13039\/501100011033\/and FEDER"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Sweet potato is a valuable root due to its nutritional benefits, health-promoting properties, and technological applications. The peel, often discarded during food processing, can be employed in the food industry, supporting a circular economy. Purple sweet potato peel (PSPP) is rich in anthocyanins, which can be used as natural colourants and antioxidants. Optimising their extraction can enhance yield and reduce costs. The current work aimed to optimize anthocyanin and antioxidant recovery from PSPP using a Box-Behnken design and sonotrode ultrasound-assisted extraction (sonotrode-UAE). Three independent variables were analysed: extraction time (2\u20136 min), ethanol concentration (35\u201385%), and liquid-to-solid ratio (10\u201330 mL\/g). The dependent variables included total monomeric anthocyanin content (TMAC), individual anthocyanins, and antioxidant activity. TMAC in 15 extracts ranged from 0.16 to 2.66 mg\/g PSPP. Peonidin-3-caffeoyl-p-hydroxybenzoyl sophoroside-5-glucoside was the predominant anthocyanin. Among four antioxidant assays, Ferric-reducing antioxidant power (FRAP) showed the highest value. Ethanol concentration significantly influenced anthocyanin and antioxidant recovery (p &lt; 0.05). The model demonstrated adequacy based on the coefficient of determination and variation. Optimal extraction conditions were 6 min with 60% ethanol at a 30 mL\/g ratio. Predicted values were validated experimentally (coefficient of variation &lt;10%). In conclusion, PSPP is a promising matrix for obtaining anthocyanin-rich extracts with antioxidant activity, offering potential applications in the food industry.<\/jats:p>","DOI":"10.3390\/foods14152686","type":"journal-article","created":{"date-parts":[[2025,7,30]],"date-time":"2025-07-30T14:00:41Z","timestamp":1753884041000},"page":"2686","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":11,"title":["Optimization of Anthocyanin Extraction from Purple Sweet Potato Peel (Ipomea batata) Using Sonotrode Ultrasound-Assisted Extraction"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-0309-7031","authenticated-orcid":false,"given":"Raquel","family":"Lucas-Gonz\u00e1lez","sequence":"first","affiliation":[{"name":"Institute for Agri-Food and Agri-Environmental Research and Innovation, Miguel Hern\u00e1ndez University (CIAGRO-UMH), Ctra. Beniel km 3.2, 03312 Orihuela, Alicante, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9682-4594","authenticated-orcid":false,"given":"Mirian","family":"Pateiro","sequence":"additional","affiliation":[{"name":"Centro Tecnol\u00f3gico de la Carne de Galicia, Avd. Galicia N\u00b0 4, Parque Tecnol\u00f3gico de Galicia, 32900 San Cibrao das Vi\u00f1as, Ourense, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2764-504X","authenticated-orcid":false,"given":"Rub\u00e9n","family":"Dom\u00ednguez-Valencia","sequence":"additional","affiliation":[{"name":"Centro Tecnol\u00f3gico de la Carne de Galicia, Avd. Galicia N\u00b0 4, Parque Tecnol\u00f3gico de Galicia, 32900 San Cibrao das Vi\u00f1as, Ourense, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8199-9642","authenticated-orcid":false,"given":"Celia","family":"Carrillo","sequence":"additional","affiliation":[{"name":"\u00c1rea de Nutrici\u00f3n y Bromatolog\u00eda, Facultad de Ciencias, Universidad de Burgos, Plaza Misael Ba\u00f1uelos s\/n, 09001 Burgos, Castile and Le\u00f3n, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7725-9294","authenticated-orcid":false,"given":"Jos\u00e9 M.","family":"Lorenzo","sequence":"additional","affiliation":[{"name":"Centro Tecnol\u00f3gico de la Carne de Galicia, Avd. Galicia N\u00b0 4, Parque Tecnol\u00f3gico de Galicia, 32900 San Cibrao das Vi\u00f1as, Ourense, Spain"},{"name":"Universidade de Vigo, \u00c1rea de Tecnolox\u00eda dos Alimentos, Facultade de Ciencias, 32004 Ourense, Galicia, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,7,30]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"764","DOI":"10.1002\/agr.21705","article-title":"Consumer Preferences for Foods with Clean Labels and New Food Technologies","volume":"37","author":"Grant","year":"2021","journal-title":"Agribusiness"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"58","DOI":"10.1016\/j.foodres.2017.07.022","article-title":"Making Sense of the \u201cClean Label\u201d Trends: A Review of Consumer Food Choice Behavior and Discussion of Industry Implications","volume":"99","author":"Asioli","year":"2017","journal-title":"Food Res. 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