Ultrasonic Assisted Enzymatic Extraction (UAEE) is an efficient and environmentally friendly technology for extracting bioactive substances, commonly used for the recycling and utilization of polysaccharides, anthocyanins, flavonoids, and other components in plant and fruit residues or by-products.

This ultrasonic assisted enzymatic extraction method destroys the cell wall structure through the cavitation effect generated by ultrasound, while utilizing specific enzymes (such as cellulase and pectinase) to degrade the cell wall matrix, thereby significantly improving the dissolution rate and purity of the target compound

Comparison of Technical Parameters and Applications

The following summarizes the key conditions and effects of ultrasound assisted enzymatic extraction in different raw materials:

1) Anthocyanins extract from purple sweet potatoes at a temperature of 51 ° C, 33 min, and 54 U/mL cellulase, with an extraction rate of 3.581%.

3) Extraction flavonoids from sweet corn cob, temperature 55 ° C, 20 min ultrasound+1.5 h enzymatic hydrolysis, 0.008g/2g substrate, extraction rate 0.318%