Innovative air-impingement jet drying of red cabbage: Kinetic description and prediction of the degradation of cyanidin-3-diglucoside-5-glucoside and cyanidin
Red cabbage (RC) is a vegetable rich in anthocyanins. This study analyzed comparative applications of RC hot air drying (HAD) at 60 °C, which took 810 min, and RC air-impingement jet drying (AIJD) at 60 °C, which took 630 min. The results indicated that AIJD retained a better color in the RC than HA...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2022-10-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157522002206 |
| _version_ | 1828384933680250880 |
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| author | Wenfeng Li Guangfeng Gou Yanling He Si Tan |
| author_facet | Wenfeng Li Guangfeng Gou Yanling He Si Tan |
| author_sort | Wenfeng Li |
| collection | DOAJ |
| description | Red cabbage (RC) is a vegetable rich in anthocyanins. This study analyzed comparative applications of RC hot air drying (HAD) at 60 °C, which took 810 min, and RC air-impingement jet drying (AIJD) at 60 °C, which took 630 min. The results indicated that AIJD retained a better color in the RC than HAD. Ultra-high performance liquid chromatography coupled with triple quadrupole mass spectrometry (UHPLC-QqQ-MS/MS) analysis of the RC showed that 28 anthocyanins and one anthocyanidin (cyanidin (C)) were derived from cyanidin-3-diglucoside-5-glucoside (C3dG5G). Multivariate analysis revealed that AIJD degraded the C3dG5G and C in the RC, which were revealed as 1.5-order and 2-order reactions, respectively. Moreover, the AIJD-induced degradation of C3dG5G and C were non-spontaneous and endothermic reactions. These kinetic equations could also be applied to predict the content of C3dG5G and C during degradation. Therefore, the results of this study could be beneficial in improving the AIJD of RC for more effective preservation. |
| first_indexed | 2024-12-10T05:11:43Z |
| format | Article |
| id | doaj.art-7ac3d1aa1afb4ed785e869a925271f32 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-12-10T05:11:43Z |
| publishDate | 2022-10-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-7ac3d1aa1afb4ed785e869a925271f322022-12-22T02:01:05ZengElsevierFood Chemistry: X2590-15752022-10-0115100422Innovative air-impingement jet drying of red cabbage: Kinetic description and prediction of the degradation of cyanidin-3-diglucoside-5-glucoside and cyanidinWenfeng Li0Guangfeng Gou1Yanling He2Si Tan3Corresponding author at: 16 Juxian Road, Fuling District, Chongqing, China.; School of Life Science and Biotechnology, Yangtze Normal University, Chongqing 408100, ChinaSchool of Life Science and Biotechnology, Yangtze Normal University, Chongqing 408100, ChinaSchool of Life Science and Biotechnology, Yangtze Normal University, Chongqing 408100, ChinaSchool of Life Science and Biotechnology, Yangtze Normal University, Chongqing 408100, ChinaRed cabbage (RC) is a vegetable rich in anthocyanins. This study analyzed comparative applications of RC hot air drying (HAD) at 60 °C, which took 810 min, and RC air-impingement jet drying (AIJD) at 60 °C, which took 630 min. The results indicated that AIJD retained a better color in the RC than HAD. Ultra-high performance liquid chromatography coupled with triple quadrupole mass spectrometry (UHPLC-QqQ-MS/MS) analysis of the RC showed that 28 anthocyanins and one anthocyanidin (cyanidin (C)) were derived from cyanidin-3-diglucoside-5-glucoside (C3dG5G). Multivariate analysis revealed that AIJD degraded the C3dG5G and C in the RC, which were revealed as 1.5-order and 2-order reactions, respectively. Moreover, the AIJD-induced degradation of C3dG5G and C were non-spontaneous and endothermic reactions. These kinetic equations could also be applied to predict the content of C3dG5G and C during degradation. Therefore, the results of this study could be beneficial in improving the AIJD of RC for more effective preservation.http://www.sciencedirect.com/science/article/pii/S2590157522002206AnthocyaninAir-impingement jet dryingBrassica oleracea L. var. capitataDegradationKinetics |
| spellingShingle | Wenfeng Li Guangfeng Gou Yanling He Si Tan Innovative air-impingement jet drying of red cabbage: Kinetic description and prediction of the degradation of cyanidin-3-diglucoside-5-glucoside and cyanidin Food Chemistry: X Anthocyanin Air-impingement jet drying Brassica oleracea L. var. capitata Degradation Kinetics |
| title | Innovative air-impingement jet drying of red cabbage: Kinetic description and prediction of the degradation of cyanidin-3-diglucoside-5-glucoside and cyanidin |
| title_full | Innovative air-impingement jet drying of red cabbage: Kinetic description and prediction of the degradation of cyanidin-3-diglucoside-5-glucoside and cyanidin |
| title_fullStr | Innovative air-impingement jet drying of red cabbage: Kinetic description and prediction of the degradation of cyanidin-3-diglucoside-5-glucoside and cyanidin |
| title_full_unstemmed | Innovative air-impingement jet drying of red cabbage: Kinetic description and prediction of the degradation of cyanidin-3-diglucoside-5-glucoside and cyanidin |
| title_short | Innovative air-impingement jet drying of red cabbage: Kinetic description and prediction of the degradation of cyanidin-3-diglucoside-5-glucoside and cyanidin |
| title_sort | innovative air impingement jet drying of red cabbage kinetic description and prediction of the degradation of cyanidin 3 diglucoside 5 glucoside and cyanidin |
| topic | Anthocyanin Air-impingement jet drying Brassica oleracea L. var. capitata Degradation Kinetics |
| url | http://www.sciencedirect.com/science/article/pii/S2590157522002206 |
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