ConclusionsThe recovery of blackberry bagasse to be used as raw materialfor extraction is a promising activity, due to the high amount ofvaluable compounds that remain in this industrial residue. Theinfluence of ultrasound on SFE was significant at the pressureof 15 MPa, contributing to enhance the extraction kinetics andincrease its global yield, without compromising the quality of theextracts. The enhancement of mass transfer with ultrasound iscaused by changes on the structure of the substrate, which wereobserved by the FESEM image analyses. Specifically, the increaseof particles stuck onto the surface of blackberry bagasse must havecontributed to reduce the barriers to both solvent and extractablecompounds.The addition of water and ethanol as cosolvents in SFE-USincreased the global yield, as well as the contents of pheno-lics, anthocyanins, and the antioxidant activity of the extracts.Two major (cyanidin 3-O-glucoside and cyanidin 3-O-rutinoside)and two minor (cyanidin 3-O-(6-dioxalyl-glucoside) and cyani-din 3-O-(6-malonyl-glucoside)) anthocyanins were identified andquantified. The polar nature of water and ethanol and the acid-ification of the solvent mixture helped the solubilization of theanthocyanins.The results presented in this work indicate that coupling ultra-sound with SFE processes can be a feasible mean to improveextractions, reducing the required time and thus operational cost,to achieve yields and quality that make the process viable. Whenusing liquids as cosolvents, an additional operation step is neededto separate them from the extracts, and other coupled techniquescould be integrated to SFE, such as adsorption or membrane sep-aration, in order to purify the final product. Indeed, as well asblackberries, other residues of fruit processing are certainly richin bioactive compounds, so SFE-US is a promising method to addvalue to these byproducts.