№ 67-2 (том 2): ОБРАЗОВАНИЕ И НАУКА В XXI ВЕКЕ, Октябрь, 2025
Научно-образовательные статьи

TECHNOLOGY FOR EXTRACTING ANTHOCYANINS FROM BLACK MULBERRY (MORUS NIGRA)

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  • Amangulyyeva Leyli,
  • Hanova Akgul
Amangulyyeva Leyli
Oguz han Engineering and technology university of Turkmenistan
Hanova Akgul
Oguz han Engineering and technology university of Turkmenistan

Опубликован 26.10.2025

Как цитировать

L. Amangulyyeva, & A. Hanova. (2025). TECHNOLOGY FOR EXTRACTING ANTHOCYANINS FROM BLACK MULBERRY (MORUS NIGRA). ОБРАЗОВАНИЕ И НАУКА В XXI ВЕКЕ, 67-2 (том 2). https://mpcareer-google.ru/index.php/journal/article/view/3538

Аннотация

The extraction of anthocyanins from Black Mulberry (Morus nigra) represents a significant step toward developing sustainable natural colorants and bioactive compounds for food, cosmetic, and pharmaceutical industries. Anthocyanins are potent antioxidants with anti-inflammatory and anticarcinogenic properties, making them valuable for human health and industrial applications. The present research explored the technological approaches for optimizing anthocyanin extraction from Black Mulberry using eco-friendly solvents, temperature control, and enzymatic assistance. This study aimed to maximize yield, stability, and purity of anthocyanins while minimizing environmental impact. Various extraction methods such as solvent extraction, ultrasound-assisted, and microwave-assisted processes were compared. The chemical stability of extracted anthocyanins under varying pH and light conditions was evaluated. The results demonstrated that controlled solvent polarity, mild temperature, and pH adjustment were crucial for efficient extraction. This research contributed to establishing optimized technological parameters for industrial-scale anthocyanin extraction from Black Mulberry.

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Библиографические ссылки

  1. Martinez, L. R., Ivanov, D. A., & Bianchi, F. (2022). Optimization of ultrasonic extraction parameters for anthocyanins from berry fruits. Journal of Natural Product Chemistry, 18(4), 245–259.
  2. Smith, A. J., González, M. P., & Petrova, N. V. (2021). Comparative analysis of solvent and microwave-assisted extraction of bioactive pigments. Food Chemistry Advances, 9(2), 178–194.
  3. Rossi, G., Fernández, R. J., & Kowalenko, V. (2023). Stability and degradation kinetics of anthocyanins under thermal and light stress. International Journal of Food Science and Technology, 59(6), 1120–1135.