The impact of ultrasonic treatment on blueberry wine anthocyanin color and its In-vitro anti-oxidant capacity

Liu, Xusheng; Zhang, Lei; Peng, Ziyao; Zhao, Yaqi; Wu, Kou-Juey; Zhou, Nan; Yan, Yin; Ramaswamy, Hosahalli S.; Sun, Jianxia; Bai, Weibin

doi:10.1016/j.foodchem.2020.127455

Cited by 77 publications

(61 citation statements)

References 45 publications

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“…The absorbance values of undiluted cherry wine samples were measured at 420, 520 and 620 nm, respectively [ 28 ]. Color intensity (CI) = A 420 + A 520 + A 620 Hue (H) = A 420 /A 520 .…”

Section: Methodsmentioning

confidence: 99%

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Evaluation of Anthocyanin Profile and Color in Sweet Cherry Wine: Effect of Sinapic Acid and Grape Tannins during Aging

Zhao

Sun

et al. 2021

Molecules

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Cherries are rich in bioactive phenolic compounds and are often fermented into cherry wines. The degradation of anthocyanins during storage will cause color deterioration. The study aimed to utilize sinapic acid and grape tannins in cherry wine to maintain a high fraction in the colored forms of anthocyanins, in order to maximize the color intensity, the latter being associated with good product quality. The effects on the anthocyanin profile and on color parameters of copigments, utilizing spectral measurement combined with UPLC-MS quantitative analysis, have been evaluated in sweet cherry wines. The copigmentation effect of sinapic acid and grape tannin was accompanied by the bathochromic shift and the hyperchromic effect, which lead to an increase in color intensity (lower L*, higher a* and b*). During the aging process, sinapic and grape tannin increased the content of pyranoanthocyanins in cherry wine, especially the addition of sinapic acid makes the cherry wine generate 10-syringyl-pyranocyanidin-3-rutinoside. These results demonstrate that sinapic acid is suitable for adding before alcohol fermentation, while grape tannins can be added before aging.

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“…The absorbance values of undiluted cherry wine samples were measured at 420, 520 and 620 nm, respectively [ 28 ]. Color intensity (CI) = A 420 + A 520 + A 620 Hue (H) = A 420 /A 520 .…”

Section: Methodsmentioning

confidence: 99%

“…The absorbance values of undiluted cherry wine samples were measured at 420, 520 and 620 nm, respectively [28].…”

Section: Color Evaluationmentioning

confidence: 99%

Evaluation of Anthocyanin Profile and Color in Sweet Cherry Wine: Effect of Sinapic Acid and Grape Tannins during Aging

Zhao

Sun

et al. 2021

Molecules

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“…Blue pea flowers have blue color in the neutral pH and purple colors when exposed to acid so that it has the potential as an attractive food coloring (Azima et al, 2018;Chu et al, 2016;Rashid et al, 2020;Chusak et al, 2018). The purple color in blue pea flower is known to be anthocyanin, which is one of the antioxidants (Zakaria et al, 2018;Gras, Nemetz, Carle, & Schweiggert, 2017;Li et al, 2020). Blue pea flower contain coloring agent with high stability of anthocyanin in the refrigerated condition (Pham et al, 2020).…”

Section: Color Intensitymentioning

confidence: 99%

Addition of blue pea flower (Clitoria ternatea L.) extract increase antioxidant activity in yogurt from various types of milk

Sutakwa

Nadia²,

Suharman³

2021

JAC

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Blue pea flower (Clitoria ternatea L.) is known as the source of anthocyanin and has potential as a natural blue dye. The present study aimed to determine the effect of additional blue pea flower (BPFE) to yogurt from various types of milk. The study used dried blue pea flowers, extracted with water in 3:1 (g.L-1) ratio, at the extraction condition of 60 ˚C and 45 minutes. The fermentation was processed by adding BPFE to (A) liquid skim milk, (B) ultra-high temperature (UHT) milk, (C) pasteurized milk, (D) UHT milk with skim powder, and (E) pasteurized milk with skim powder. Then, the yogurt starter was added to all milk samples, evenly mixed and incubated for 24 hours at 37 ˚C. The fermentation of all five different milk to make plain yogurt also processed with same method without addition of BPFE. The antioxidant activity and color intensity of yogurt are evaluated to investigate the effect of BPFE in yogurt. The result showed that the plain yogurt without the addition of BPFE has antioxidant activity and increases with the addition of BPFE. Skim milk BPFE yogurt has the highest antioxidant activity (437.04 ppm) with the values of L*, a*, b* was 37.35; 2.02; -1.32, respectively. Antioxidant activity of the other BPFE yogurt, which was added with skim milk, also increased. The BPFE yogurt made from skim milk or added skim milk had higher antioxidant activity than the other types of milk.

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“…With fast scanning speed and clear images, it can clearly show the situation of vascular invasion without ionizing radiation and can also be used for further observation of the surrounding tissues of the pancreas [ 11 , 12 ]. Color ultrasound not only has the advantages of two-dimensional ultrasound structure image but also provides rich hemodynamic information, simple operation, and high accuracy of examination [ 13 ]. However, each method alone has advantages and limitations in the diagnosis of PC, and the combination of multiple methods can combine these advantages and significantly improve the diagnostic accuracy.…”

Section: Introductionmentioning

confidence: 99%

Clinical Significance of Color Ultrasound, MRI, miR-21, and CA199 in the Diagnosis of Pancreatic Cancer

Yang

et al. 2021

Journal of Oncology

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Background. To investigate the clinical significance of color ultrasound, magnetic resonance imaging (MRI), miR-21, and CA199 in the diagnosis of pancreatic cancer (PC). Methods. A total of 160 patients with PC admitted to our hospital from April 2018 to February 2021 were included in the PC group, and another 100 patients with benign pancreatic disease during the same period were included in the pancreatic benign disease group. Color ultrasound and MRI were used for imaging examination of the two groups of PC patients, and the sensitivity, accuracy, and specificity of the two methods for preoperative diagnosis of PC were calculated, respectively. A total of 100 healthy people who underwent physical examination during the same period were included in the control group. Serum CA199 levels of the three groups were detected by ELISA assay. The level of serum miR-21 in the three groups was detected by qRT-PCR. A receiver operating curve (ROC) was drawn to analyze and calculate the sensitivity, specificity, and accuracy of the two serum markers and the combination of color ultrasound and MRI in the detection of PC. Results. Serum CA199 and miR-21 levels in the PC group were significantly higher than those in the benign lesion group and control group. CA199 and miR-21 levels in the benign lesion group were higher than those in the control group. Both color ultrasound and MRI showed a higher detection rate for PC, and the sensitivity and accuracy were significantly higher than those of CA199 and miR-21. The sensitivity, specificity, and accuracy of combined detection were 91.88%, 96.00%, and 93.46%, respectively, which were significantly higher than those of single detection. Conclusion. The combined detection of color ultrasound, MRI, miR-21, and CA199 have a high application value in the early diagnosis of PC, which can effectively improve the sensitivity and accuracy of clinical diagnosis, reduce the probability of missed diagnosis and misdiagnosis, and provide a reference for the rational clinical treatment plan and prognosis.

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The impact of ultrasonic treatment on blueberry wine anthocyanin color and its In-vitro anti-oxidant capacity

Cited by 77 publications

References 45 publications

Evaluation of Anthocyanin Profile and Color in Sweet Cherry Wine: Effect of Sinapic Acid and Grape Tannins during Aging

Evaluation of Anthocyanin Profile and Color in Sweet Cherry Wine: Effect of Sinapic Acid and Grape Tannins during Aging

Addition of blue pea flower (Clitoria ternatea L.) extract increase antioxidant activity in yogurt from various types of milk

Clinical Significance of Color Ultrasound, MRI, miR-21, and CA199 in the Diagnosis of Pancreatic Cancer

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