title: Effect of Time and storage temperature on anthocyanin decay and antioxidant activity in wild blueberry ( Vaccinium angustifolium ) powder.
abstract: This study evaluated the effects of storage on total and single anthocyanin (ACN) content, and total antioxidant activity (TAA) of freeze-dried wild blueberry (WB) powder maintained at 25, 42, 60, and 80 °C for 49 days. Storage reduced single and total ACN content at all of the temperatures; it was slower at 25 °C (-3% after 2 weeks), whereas it was faster at 60 °C (-60%) and at 80 °C (-85%) after 3 days. The values of half-life time (t1/2) were found to be 139, 39, and 12 days at 25, 42, and 60 °C, respectively, utilizing the Arrhenius equation. No significant effects were detected on TAA by temperature increase. In conclusion, this study provides important information on the stability of WB powder at 25 °C; this is interesting scientific research for the food industry.
authors.affiliation: DeFENS - Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, via Celoria 2, 20133 Milano, Italy.
authors.forename: Daniela
authors.initials: D
authors.lastname: Fracassetti
authors.forename: Cristian
authors.initials: C
authors.lastname: Del Bo'
authors.forename: Paolo
authors.initials: P
authors.lastname: Simonetti
authors.forename: Claudio
authors.initials: C
authors.lastname: Gardana
authors.forename: Dorothy
authors.initials: D
authors.lastname: Klimis-Zacas
authors.forename: Salvatore
authors.initials: S
authors.lastname: Ciappellano
mesh_terms: D000872:Anthocyanins / Q000032:analysis* / Q000737:chemistry; D000975:Antioxidants / Q000032:analysis / Q000737:chemistry*; D029798:Blueberry Plants / Q000737:chemistry*; D004355:Drug Stability; D005519:Food Preservation / Q000379:methods*; D057141:Food, Preserved / Q000032:analysis*; D005612:Freeze Drying; D005638:Fruit / Q000737:chemistry*; D007700:Kinetics; D013696:Temperature; D013997:Time Factors
chemical_list: D000872:Anthocyanins; D000975:Antioxidants