01789naa a2200277 a 450000100080000000500110000800800410001902400280006010000260008824501070011426000090022152009580023065000210118865000120120965000110122165000190123265300260125170000170127770000200129470000220131470000180133670000200135470000270137470000230140177300870142421595592023-12-12       2023    bl uuuu     u00u1 u    #d7 a10.1111/ijfs.166332DOI1 aSIQUEIRA, A. C. DE A.  aAqueous two-phase anthocyanins partitioning from açai – laboratory scale-up.h[electronic resource]  c2023  aAcai, a fruit typical of Amazonia in Brazil, is consumed due to beneficial health effects. Aqueous two-phase systems (ATPS) based on ethanol (28% w/w) and ammonium sulfate (17.5% w/w) were employed in the partitioning of anthocyanins from acai. Experiments, applying 50 mL equilibrium cells and a 1-L glass vessel reactor, evaluated anthocyanin partition feasibility on a laboratory scale-up. The anthocyanin preferentially moved to the top (ethanol-rich phase) and sugars to the bottom (ammonium sulfate-rich phase). Scale-up effects were compared with the equilibrium cell experiments with anthocyanin extraction yielding more than 64% w/w, the yield of sugars in the bottom phase (&gt61% w/w) and removal of sugars (97%), showing the feasibility for the scale-up process. The anthocyanin profile from acai, ATPS partition on the bench scale and laboratory scale-up evaluated by UPLC-QTOF-MS identified cyanidin, peonidin and pelargonidin derivatives.  aAmmonium sulfate  aEthanol  aAçaí  aEuterpe Edulis  aCyanidin-3-rutinoside1 aLEITE, K. M.1 aBRAGA, A. R. C.1 aRIBEIRO, P. R. V.1 aZOCOLO, G. J.1 aBRITO, E. S. de1 aSILVA JUNIOR, I. J. DA1 aSANT'ANA, H. B. DE  tInternational Journal of Food Science and Technologygv. 58, p. 5269–5274, 2023.