LAUSR

Abstract This study aimed to recover the anthocyanin-rich extract from broken black bean hulls by pressurized liquid extraction (PLE) and to study their chemical stability, inhibition capacity toward carbohydrate-enzymes and application in gelatin. A Box-Behnken design (BBD) coupled to response surface methodology (RSM) was applied in order to maximize the anthocyanin extraction conditions. Optimum PLE conditions obtained were ethanol:citric acid solution 0.1 mol L−1 (30:70, v/v), a flow rate of 4 mL min−1, and 60 °C. Delphinidin-3-glucoside was the main anthocyanin quantified. The PLE crude and purified anthocyanin-rich extracts inhibited α-amylase (IC50: 0.52 and 2.85 mg mL−1) and α-glucosidase (0.03 and 0.15 mg mL−1) enzymes, respectively. The PLE anthocyanin-rich extracts showed higher stability in low temperatures and in the absence of light. Besides, the application in gelatin provided a natural color and supplementation with antioxidant compounds. Overall, anthocyanin-rich extract obtained from black bean by-product using an eco-friendly PLE method shows potential as natural colorant and supplement. Industrial relevance PLE method is an emerging technique that performs fast and efficient extractions under high temperature and pressure conditions. The association of green technologies with green solvents makes PLE an eco-friendly technology. This article provides information about the extraction of anthocyanin-rich extracts from the broken black bean hulls by green PLE process under optimized conditions. The process allowed to obtain antioxidant-rich extracts with high application potential in food, supplements, and pharmaceutical industries.