Effects of Power Ultrasound on Stability of Cyanidin-3-glucoside Obtained from Blueberry
Power ultrasound (US) could potentially be used in the food industry in the future. However, the extent of anthocyanin degradation by US requires investigation. Cyanidin-3-glucoside (Cy-3-glu) obtained from blueberry extracts was used as research material to investigate the effect of power ultrasoun...
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MDPI AG
2016-11-01
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| Series: | Molecules |
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| Online Access: | http://www.mdpi.com/1420-3049/21/11/1564 |
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| author | Guang-Long Yao Xing-Hui Ma Xian-Yin Cao Jian Chen |
| author_facet | Guang-Long Yao Xing-Hui Ma Xian-Yin Cao Jian Chen |
| author_sort | Guang-Long Yao |
| collection | DOAJ |
| description | Power ultrasound (US) could potentially be used in the food industry in the future. However, the extent of anthocyanin degradation by US requires investigation. Cyanidin-3-glucoside (Cy-3-glu) obtained from blueberry extracts was used as research material to investigate the effect of power ultrasound on food processing of anthocyanin-rich raw materials. The effects of ultrasonic waves on the stability of Cy-3-glu and on the corresponding changes in UV-Vis spectrum and antioxidant activity were investigated, and the mechanisms of anthocyanin degradation induced by ultrasonic waves were discussed. To explore Cy-3-glu degradation in different environments, we kept the Cy-3-glu solution treated with ultrasonic waves in four concentrations (0%, 10%, 20%, and 50%) of ethanol aqueous solutions to simulate water, beer, wine, and liquor storage environment according to the chemical kinetics method. Results show that the basic spectral characteristics of Cy-3-glu did not significantly change after power ultrasound cell crusher application at 30 °C. However, with anthocyanin degradation, the intensity of the peak for Cy-3-glu at 504 nm significantly decreased (p < 0.05). The degradation kinetics of Cy-3-glu by ultrasonic waves (200–500 W frequency) fitted well to first-order reaction kinetics, and the degradation rate constant of Cy-3-glu under power ultrasound was considerably larger than that under thermal degradation (p < 0.05). The sensitivity of the anthocyanins of blueberry to temperature increased with increasing ethanol concentration, and the longest half-life was observed in 20% ethanol aqueous solution. |
| first_indexed | 2024-12-10T06:45:36Z |
| format | Article |
| id | doaj.art-b9b8bf6b44164ca8aa9c2e5264b1100b |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-12-10T06:45:36Z |
| publishDate | 2016-11-01 |
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| series | Molecules |
| spelling | doaj.art-b9b8bf6b44164ca8aa9c2e5264b1100b2022-12-22T01:58:41ZengMDPI AGMolecules1420-30492016-11-012111156410.3390/molecules21111564molecules21111564Effects of Power Ultrasound on Stability of Cyanidin-3-glucoside Obtained from BlueberryGuang-Long Yao0Xing-Hui Ma1Xian-Yin Cao2Jian Chen3College of Food Science and Technology, Hainan University, Haikou 570228, ChinaCollege of Food Science and Technology, Hainan University, Haikou 570228, ChinaCollege of Food Science and Technology, Hainan University, Haikou 570228, ChinaCollege of Food Science and Technology, Hainan University, Haikou 570228, ChinaPower ultrasound (US) could potentially be used in the food industry in the future. However, the extent of anthocyanin degradation by US requires investigation. Cyanidin-3-glucoside (Cy-3-glu) obtained from blueberry extracts was used as research material to investigate the effect of power ultrasound on food processing of anthocyanin-rich raw materials. The effects of ultrasonic waves on the stability of Cy-3-glu and on the corresponding changes in UV-Vis spectrum and antioxidant activity were investigated, and the mechanisms of anthocyanin degradation induced by ultrasonic waves were discussed. To explore Cy-3-glu degradation in different environments, we kept the Cy-3-glu solution treated with ultrasonic waves in four concentrations (0%, 10%, 20%, and 50%) of ethanol aqueous solutions to simulate water, beer, wine, and liquor storage environment according to the chemical kinetics method. Results show that the basic spectral characteristics of Cy-3-glu did not significantly change after power ultrasound cell crusher application at 30 °C. However, with anthocyanin degradation, the intensity of the peak for Cy-3-glu at 504 nm significantly decreased (p < 0.05). The degradation kinetics of Cy-3-glu by ultrasonic waves (200–500 W frequency) fitted well to first-order reaction kinetics, and the degradation rate constant of Cy-3-glu under power ultrasound was considerably larger than that under thermal degradation (p < 0.05). The sensitivity of the anthocyanins of blueberry to temperature increased with increasing ethanol concentration, and the longest half-life was observed in 20% ethanol aqueous solution.http://www.mdpi.com/1420-3049/21/11/1564ultrasonic wavescyanidin-3-glucosidestabilityhydroxyl radicalsstorage solvent |
| spellingShingle | Guang-Long Yao Xing-Hui Ma Xian-Yin Cao Jian Chen Effects of Power Ultrasound on Stability of Cyanidin-3-glucoside Obtained from Blueberry Molecules ultrasonic waves cyanidin-3-glucoside stability hydroxyl radicals storage solvent |
| title | Effects of Power Ultrasound on Stability of Cyanidin-3-glucoside Obtained from Blueberry |
| title_full | Effects of Power Ultrasound on Stability of Cyanidin-3-glucoside Obtained from Blueberry |
| title_fullStr | Effects of Power Ultrasound on Stability of Cyanidin-3-glucoside Obtained from Blueberry |
| title_full_unstemmed | Effects of Power Ultrasound on Stability of Cyanidin-3-glucoside Obtained from Blueberry |
| title_short | Effects of Power Ultrasound on Stability of Cyanidin-3-glucoside Obtained from Blueberry |
| title_sort | effects of power ultrasound on stability of cyanidin 3 glucoside obtained from blueberry |
| topic | ultrasonic waves cyanidin-3-glucoside stability hydroxyl radicals storage solvent |
| url | http://www.mdpi.com/1420-3049/21/11/1564 |
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