Ultrasound-assisted extraction of anthocyanins using natural deep eutectic solvents and their incorporation in edible films

What happens when you combine eco-friendly green solvents, ultrasonic waves, and wild berries? You get a brilliant blueprint for the next generation of active food packaging.

Modern food packaging is getting a high-tech, sustainable upgrade. Researchers turned to natural deep eutectic solvents (NADES)—an attractive, nontoxic, and easily synthesized alternative to traditional chemicals—designed specifically through lyophilization. Teamed up with ultrasound-assisted extraction, these green solvents proved remarkably efficient at pulling valuable anthocyanins straight out of the Chilean Luma chequen berry, yielding impressive concentrations.

But the science doesn't stop at extraction. These vibrant, bioactive-rich extracts flexed some serious muscle in the laboratory. They showed notable antioxidant capacity and delivered clear antibacterial punch against tough bacterial strains like Escherichia coli, Staphylococcus aureus, and Salmonella typhi.

The grand finale? The researchers successfully blended these potent extracts directly into a matrix of iota-carrageenan films. The result is a genuinely active edible film that naturally inherits both antioxidant and antibacterial powers, paving the way for smarter, safer, and longer-lasting food preservation.

Key Points

• NADES synthesized via lyophilization for green extraction
• Extracts inhibit E. coli, S. aureus, and S. typhi
• Incorporated into iota-carrageenan edible films