title: Degradation kinetics of malvidin-3-glucoside and malvidin-3,5-diglucoside exposed to microwave treatment.
abstract: Understanding the factors that contribute to the degradation of bioactive compounds during microwave treatment is meaningful for the practical application of this novel technology. The influence of microwave power, energy density, temperature, pH value, and initial concentration of anthocyanins (Acys) on the degradation behavior of malvidin-3-glucoside (Mv-3-glu) and malvidin-3,5-diglucoside (Mv-3,5-diglu) was investigated in this study. Results showed that the degradation of both Acys was accelerated with the increase of microwave power, energy density, temperature, pH value, and initial concentration of Acys. The degradation process of both Acys followed the first-order kinetics model (R² > 0.94), whereas the relationship between Acys degradation and energy density fitted to the logistic model well (R² > 0.98). In addition, Mv-3-glu was more susceptible to the microwave treatment than Mv-3,5-diglu. Compared with heating in a 98 ± 2 °C water bath, both Acys degraded more rapidly under microwave treatment at 100 °C, indicating the occurrence of microwave effect. The results provide a guide for the scientific application of microwave treatment.
authors.affiliation: College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Ministry of Education, China Agricultural University, Beijing 100083, China.
authors.forename: Mengyao
authors.initials: M
authors.lastname: Zhao
authors.forename: Yuan
authors.initials: Y
authors.lastname: Li
authors.forename: Xiayang
authors.initials: X
authors.lastname: Xu
authors.forename: Jihong
authors.initials: J
authors.lastname: Wu
authors.forename: Xiaojun
authors.initials: X
authors.lastname: Liao
authors.forename: Fang
authors.initials: F
authors.lastname: Chen
mesh_terms: D000872:Anthocyanins / Q000528:radiation effects*; D000894:Anti-Inflammatory Agents, Non-Steroidal / Q000528:radiation effects*; D016588:Anticarcinogenic Agents / Q000528:radiation effects*; D019587:Dietary Supplements / Q000528:radiation effects; D005511:Food Handling; D005519:Food Preservation; D005960:Glucosides / Q000528:radiation effects*; D007700:Kinetics; D008872:Microwaves / Q000009:adverse effects*; D008956:Models, Chemical
chemical_list: D000872:Anthocyanins; D000894:Anti-Inflammatory Agents, Non-Steroidal; D016588:Anticarcinogenic Agents; D005960:Glucosides; C458419:malvidin-3-glucoside; C502603:malvin