Thermal processing under oxygen–free condition of blueberry puree: Effect on anthocyanin, ascorbic acid, antioxidant activity, and enzyme activities

Kim, Ah-Na; Lee, Kyo-Yeon; Kim, Bo Gyeong; Won, Si; Jeong, Eun Ji; Kerr, William L.; Choi, Sung Gil

doi:10.1016/j.foodchem.2020.128345

Cited by 31 publications

(21 citation statements)

References 38 publications

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“…This phenomenon might be due to the accelerated thermal movement of anthocyanin molecules in high-temperature drying, which leads to an increase in the extraction rate of C3G [ 32 ]. However, with the extension of heating time, the structure of anthocyanin may be destroyed, resulting in the degradation of anthocyanin substances and a decrease in the content [ 33 ]. In addition, from the perspective of the action mechanism of enzymes, previous studies have suggested that the increase in anthocyanin content during the drying process of fruits and vegetables may be due to the increase of the activity of phenylalanine ammoniac lyase (PAL) and chalcone synthetase (CHS) with the increase of the internal temperature of materials.…”

Section: Resultsmentioning

confidence: 99%

Effects of Hot Air Drying on Drying Kinetics and Anthocyanin Degradation of Blood-Flesh Peach

Tan

Miao

Zhou

et al. 2022

Foods

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The purpose of this study was to explore the drying kinetics, effective moisture diffusivity, activation energy, color variation, and the thermal degradation properties of anthocyanins of blood-flesh peach under hot air drying for the first time. The results showed that the hot air-drying process of blood-flesh peach belongs to reduced-speed drying. The Page model could accurately predict the change of moisture ratio of blood-flesh peach. The effective moisture diffusivity during hot air drying of blood-flesh peach was in the range between 1.62 × 10−10 and 2.84 × 10−10 m2/s, and the activation energy was 25.90 kJ/mol. Fresh samples had the highest content (44.61 ± 4.76 mg/100 g) of total monomeric anthocyanins, and it decreased with the increase of drying temperature. Cyanidin-3-O-glucoside and delphinidin-3-O-galactoside were the main anthocyanins of blood-flesh peach as identified and quantified by UPLC-QqQ-MS. Interestingly, during the drying process, the content of cyanidin-3-O-glucoside increased at the beginning, and then decreased. However, the content of delphinidin-3-O-galactoside kept decreasing during the whole drying process. Considering the drying efficiency, fruit color and quality, 70 °C would be a suitable temperature for drying blood-flesh peach. This research will provide beneficial information for understanding the anthocyanin degradation of blood-flesh peach during drying, and guide the production of high-quality dried products.

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Section: Resultsmentioning

confidence: 99%

Effects of Hot Air Drying on Drying Kinetics and Anthocyanin Degradation of Blood-Flesh Peach

Tan

Miao

Zhou

et al. 2022

Foods

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“…significant amounts of flavonoids, phenolic acids, tannins, vitamins C, B, E, and A, high amounts of sugars, and organic acids (Bunea et al, 2011;Kim et al, 2021;Murkovic, 2003;Zhu et al, 2017).…”

Section: Novelty Impact Statementmentioning

confidence: 99%

“…In addition to substituents, pH also affects the color and stability of anthocyanin pigments. Stability is further affected by temperature, light, sulfur dioxide, copigments, metal ions, enzymes, oxygen, ascorbic acid, sugars, proteins, and other flavonoids, as well as food processing and storage (Kim et al, 2021;Reque et al, 2016).…”

Section: Novelty Impact Statementmentioning

confidence: 99%

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The content of bioactive substances and their antioxidant effects in the European blueberry ( Vaccinium myrtillus L.) influenced by different ways of their processing

Musilová¹,

Franková²,

Lidiková³

et al. 2022

Food Processing Preservation

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The European blueberry (Vaccinium myrtillus L.) is a low-growing shrub native to northern and central Europe, widespread in the Italian Alps and the Apennines. It also occurs in parts of North America and Asia. The European blueberry belongs to the large genus Vaccinium L., and species from the Ericaceae Juss. family. The fruits have a dark purple to bluish-black color due to the high content of anthocyanins

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“…The correlation of degradation of anthocyanins with its antioxidant in MAE, as a valuable research issue, determines the capability of antioxidant activity of anthocyanidins in BEE for origin-plant material [17] . However, the correlation may have either positive or negative trends controlled by influencing factors including the ingredients of raw material, extraction temperature, and degradation products [18] . Microwave extraction may improve the bioactivity of extracted components due to the generation of polyphenols substance and rich anthocyanidins in extracts with pronounced cellular antioxidant activity against peroxyl radical damage [19] to improve the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity from the degradation of anthocyanidins at extraction temperature of 65°C [20,21] .…”

Section: Introduction mentioning

confidence: 99%

Evaluation of the antioxidant activity of blueberry ethanol extracts under microwave extraction

Liu

Zhao

Wang

et al. 2022

International Journal of Agricultural and Biological Engineering

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Blueberry extract contains diversiform monomers of anthocyanins, whose antioxidant activity determines the functionality of anthocyanidins and the efficacy of extraction technology. The evaluation of the antioxidant activity of anthocyanidins of blueberry ethanol extracts (BEE) was investigated by considering the monomers' identification and thermal degradation in microwave-assisted extraction (MAE). Thirteen monomers of anthocyanins were identified from the extracts of blueberry under MAE, where the highest content was for cyanidin glycosides, and the lowest content was for the malvidin glycosides. The onset temperatures of degradation for anthocyanidins monomers in BEE were 41.07°C-48.50°C, and the glycoside contents of delphinidin, cyanidin, petunidin, peonidin, peonidin, and malvidin, in turn, decreased obviously. The degradation of anthocyanidins with extraction temperature improved, other than weakened, its antioxidant activities in BEE under MAE. The research results may provide valuable guidance for the antioxidant application of extracts from blueberries.

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Thermal processing under oxygen–free condition of blueberry puree: Effect on anthocyanin, ascorbic acid, antioxidant activity, and enzyme activities

Cited by 31 publications

References 38 publications

Effects of Hot Air Drying on Drying Kinetics and Anthocyanin Degradation of Blood-Flesh Peach

Effects of Hot Air Drying on Drying Kinetics and Anthocyanin Degradation of Blood-Flesh Peach

The content of bioactive substances and their antioxidant effects in the European blueberry ( Vaccinium myrtillus L.) influenced by different ways of their processing

Evaluation of the antioxidant activity of blueberry ethanol extracts under microwave extraction

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