Discrete Adaptive Repetitive Control: Convergence Analysis and Implementation

Study on Improving the Stability of Blueberry Anthocyanins

“…Numerous studies have shown that the stability of blueberry anthocyanins is poor and vulnerable to external factor, such as its own molecular structure, pH, temperature, light and others [4][5][6][7][8] . Figure 1 The stability of anthocyanins from blueberry As shown in Figure 1, the anthocyanins extracted from blueberry fruits were significantly influenced by organic acid (pH≤ 3), and low temperature.…”

“…Figure 1 The stability of anthocyanins from blueberry As shown in Figure 1, the anthocyanins extracted from blueberry fruits were significantly influenced by organic acid (pH≤ 3), and low temperature. High concentrations of glucose, fructose, sucrose, 60°C preheated casein, 50°C preheated whey protein and lactoglobulin, citric acid, oxalic acid could protect the stability of anthocyanins [6] . Reque'study showed that there were significant losses of anthocyanins both in the frozen blueberry fruits (-18°C for 6 months, 59%) and refrigerated blueberry juice (4°C for 10d, 83%).…”