Stability of Anthocyanin in Wild Blueberry Fruit and Its Degradation Kinetics

Zhang, Na; Guo, Qingbin; Ma, Yongqiang

doi:10.1007/978-3-642-27537-1_68

Cited by 5 publications

(2 citation statements)

References 24 publications

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“…Numerous studies report the thermal degradation of anthocyanins from different matrices, such as sweet cherries extract (Turturica˘et al, 2016a), plum (Turturica˘et al, 2016b), sour cherries (Oancea et al, 2017), cranberrybush (Viburnum opulus L.) fruits (Moldovan et al, 2012), blueberries (Zhang et al, 2012), wild strawberries (Fragaria vesca) pulp (Ö zs¸en and Erge, 2012), and raspberries (Verbeyst et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

The kinetics of thermal degradation of polyphenolic compounds from elderberry (Sambucus nigra L.) extract

Oancea

Onofrei

Turturică

et al. 2018

Food sci. technol. int.

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This main focus of this study was to evaluate the thermal degradation kinetics and the phytochemical characterization of the elderberries extract. Pelargonidin-3-sophoroside and delphinidin-3-glucoside were identified as the major anthocyanin compounds and catechin hydrate as the major flavonoid compound. In order to further understand the action of the heat treatment on the bioactive compounds from elderberry extract, fluorescence studies were also carried out. In general, heating at temperatures ranging from 100 to 150 ℃ for up to 90 min caused a decrease in fluorescence intensity, simultaneously with significant redshifts in λ suggesting important molecular changes inside the anthocyanins structure, affecting the antioxidant activity. Increasing the heating time up to 120 min, the elderberry extract peaked at about 88 nm shifted toward higher wavelengths with respect to that of untreated solutions (peak at 442 nm). The kinetics studies of anthocyanins, fluorescence intensity, and antioxidant activity evidenced a decrease of the degradation rate constants with increased temperature while the activation energies for heat-induced fluorescence intensity, monomeric anthocyanins, and antioxidant activity were 39.62 ± 9.60, 49.97 ± 5.61, and 31.04 ± 19.92 kJ/mol, respectively. Our results can be valuable in terms of establishing the appropriate processing and formulation protocols that could lead to a more efficient utilization of these pigments in actual food products and/or nutraceuticals.

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Section: Introductionmentioning

confidence: 99%

The kinetics of thermal degradation of polyphenolic compounds from elderberry (Sambucus nigra L.) extract

Oancea

Onofrei

Turturică

et al. 2018

Food sci. technol. int.

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“…This behavior was attributable to a higher requirement of energy (enthalpy energy, ΔH = 28.51 J/ g) during analysis in comparison to microparticles with extract (ΔH = 12.89 J/g). [40] The exothermic reaction located between 257 and 302 °C and 268 and 328 °C to microparticles with and without extract corresponds to the decomposition of the MD, SE, and extract in the formulation (Figure 2c). Depolymerization reactions are associated with an incomplete decarboxylation of COOH groups and oxidation reactions of polyelectrolyte groups in polysaccharides.…”

Section: Physicochemical Characterization Of Microparticlesmentioning

confidence: 99%

Microencapsulation of Phenolic Extract from Sea Grape (Coccoloba uvifera L.) with Antimutagenic Activity

Calderón‐Santoyo

González-Cruz

Iñiguez‐Moreno

et al. 2022

Chemistry & Biodiversity

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This study aimed to microencapsulate the sea grape ethanolic extract by the spray drying process, characterizing the obtained powder, and evaluating its antimutagenicity activity. Microparticles showed a mean size of 6.28 μm and a spherical shape with a smooth surface. The powder had a low moisture content (4.02 � 0.92 %) and water activity (0.27 � 0.01), and high solubility (76 � 3.60 %). Moreover, hygroscopicity (14.75 � 2.63 g/100 g of powder) and bulk density (0.63 � 0.03 g/cm 3 ) values suggested that this powder can be easily handled at a pilot or industrial scale. In addition, microencapsulation protected the extract against oxidation by ultraviolet light, improved its thermal stability, and its antimutagenicity activity was similar to fresh sea grape extract. In conclusion, the microencapsulation with maltodextrin by spray drying technique is an alternative to protect bioactive compounds from sea grapes against environmental conditions, maintaining their antimutagenic activity.

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Effects of chitooligosaccharide-functionalized graphene oxide on stability, simulated digestion, and antioxidant activity of blueberry anthocyanins

et al. 2022

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Stability of Anthocyanin in Wild Blueberry Fruit and Its Degradation Kinetics

Cited by 5 publications

References 24 publications

The kinetics of thermal degradation of polyphenolic compounds from elderberry (Sambucus nigra L.) extract

The kinetics of thermal degradation of polyphenolic compounds from elderberry (Sambucus nigra L.) extract

Microencapsulation of Phenolic Extract from Sea Grape (Coccoloba uvifera L.) with Antimutagenic Activity

Effects of chitooligosaccharide-functionalized graphene oxide on stability, simulated digestion, and antioxidant activity of blueberry anthocyanins

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