Ultrasound-assisted recovery of blackcurrant press cake anthocyanins: Antioxidant and anti-inflammatory properties, bioaccessibility, and application in functional gummies

Blackcurrant press cake (BPC) anthocyanins were recovered using ultrasound-assisted extraction, and the optimal BPC extract was tested for its antioxidant capacity using chemical and biological assays and applied in a functional food model. Extraction at 400 W for 10 min followed by freeze-drying rendered an extract rich in polyphenols (47.83 mg GAE/g), where delphinidin-3-rutinoside, delphinidin-3-glucoside, cyanidin-3-rutinoside, and cyanidin-3-glucoside accounted for 75 % of total phenolics. When the reverse process of protonation/ deprotonation was performed (pH 10 to pH 2), anthocyanins exhibited 79.3 % reversibility. The BPC extract inhibited human plasma oxidation (5052 mg AAE/g) and decreased intracellular reactive oxygen species generation by 54 % in erythrocytes and 45 % in LPS-stimulated THP-1 macrophage-like cells. BPC extract exhibited antiproliferative activity and cytostatic effect on HepG2 cells in monoculture at 100–250 μg/mL. Gummies added with BPC extract had a sensory acceptability of 75 %, but bioactive compounds had a low bioaccessibility.