Optimization of Ultrasound‐Assisted Extraction of Bioactive Compounds From Black Carrot Pomace Using Response Surface Methodology

<jats:title>ABSTRACT</jats:title> <jats:p>This is the first study to optimize the extraction of anthocyanins and phenolic compounds from black carrot pomace using ultrasound‐assisted extraction (UAE) with acidified water as a green solvent. In contrast to conventional methods utilizing organic solvents, this environmentally friendly approach was designed to comply with halal standards and promote sustainability. The extraction process was optimized using response surface methodology (RSM) with Box–Behnken experimental design. A total of 15 experimental combinations were performed at three levels of temperature (30°C–60°C), duration (20–60 min), and dilution factor (DF; 10–30 mL/g), with total monomeric anthocyanin (TMA), total phenolic content (TPC), and antioxidant capacity (DPPH) as response variables. The optimal conditions determined were 47°C, 36 min, and a DF of 19 mL/g, yielding 591 mg/100 g TMA, 2563 mg GAE/100 g TPC, and 75.8% antioxidant activity. High‐performance liquid chromatography (HPLC) analysis revealed that 56% of anthocyanins were acylated, indicating higher stability suitable for industrial use. Experimental results closely matched model predictions, confirming the model's validity. These findings highlight the potential of UAE combined with acidified water as a scalable, sustainable, and efficient extraction method for valorizing black carrot byproducts. The recovered anthocyanins may have potential applications as natural organoleptic enhancers in food products, while antioxidants and phenolic compounds could be utilized as natural preservatives and phenolic content enhancers. This approach contributes significantly to sustainable food production and waste management practices.</jats:p>