Berberis crataegina DC. as a novel natural food colorant source: ultrasound-assisted extraction optimization using response surface methodology and thermal stability studies

This study aimed to investigate the potential use of anthocyanin Berberis crataegina DC. as a natural food coloring agent in industry. For this aim, ultrasound-assisted extraction (UAE) method was performed extract The effect ultrasound power (X1: 20-100%), temperature (X2: 20-60 °C), and time (X3: 10-20 min) on TPC TAC extracts were examined optimized by applying Box–Behnken experimental design (BBD) with response surface methodology (RSM). influence three independent variables their combinatorial interactions investigated quadratic models (R2: 0.9638&0.9892 adj R2:0.9171&0.9654, respectively). optimum conditions determined amplitude level 98%, 57.41 °C, 13.86 min. main compounds identified, namely, Delphinidin-3-O-galactoside, Cyanidin-3-O-glucoside, Cyanidin-3-O-rutinoside, Petunidin-3-O-glucoside, Pelargonidin-3-O-glucoside, Peonidin-3-O-glucoside. degradation showed first-order kinetic, rate constant (k), half-life values (t1/2), loss (%) significantly affected different temperatures (P < 0.05). Higher (k) content observed at 90 °C. suggested that UAE is an efficient for from