title: Effects of Power Ultrasound on Stability of Cyanidin-3-glucoside Obtained from Blueberry.
abstract: Power ultrasound (US) could potentially be used in the food industry in the future. However, the extent of anthocyanin degradation by US requires investigation. Cyanidin-3-glucoside (Cy-3-glu) obtained from blueberry extracts was used as research material to investigate the effect of power ultrasound on food processing of anthocyanin-rich raw materials. The effects of ultrasonic waves on the stability of Cy-3-glu and on the corresponding changes in UV-Vis spectrum and antioxidant activity were investigated, and the mechanisms of anthocyanin degradation induced by ultrasonic waves were discussed. To explore Cy-3-glu degradation in different environments, we kept the Cy-3-glu solution treated with ultrasonic waves in four concentrations (0%, 10%, 20%, and 50%) of ethanol aqueous solutions to simulate water, beer, wine, and liquor storage environment according to the chemical kinetics method. Results show that the basic spectral characteristics of Cy-3-glu did not significantly change after power ultrasound cell crusher application at 30 °C. However, with anthocyanin degradation, the intensity of the peak for Cy-3-glu at 504 nm significantly decreased (p< 0.05). The degradation kinetics of Cy-3-glu by ultrasonic waves (200-500 W frequency) fitted well to first-order reaction kinetics, and the degradation rate constant of Cy-3-glu under power ultrasound was considerably larger than that under thermal degradation (p< 0.05). The sensitivity of the anthocyanins of blueberry to temperature increased with increasing ethanol concentration, and the longest half-life was observed in 20% ethanol aqueous solution.
authors.affiliation: College of Food Science and Technology, Hainan University, Haikou 570228, China. yaoguanglong@126.com.
authors.forename: Guang-Long
authors.initials: GL
authors.lastname: Yao
authors.affiliation: College of Food Science and Technology, Hainan University, Haikou 570228, China. MAH234@163.com.
authors.forename: Xing-Hui
authors.initials: XH
authors.lastname: Ma
authors.affiliation: College of Food Science and Technology, Hainan University, Haikou 570228, China. cxying_02@163.com.
authors.forename: Xian-Yin
authors.initials: XY
authors.lastname: Cao
authors.affiliation: College of Food Science and Technology, Hainan University, Haikou 570228, China. chenjian19850702@163.com.
authors.forename: Jian
authors.initials: J
authors.lastname: Chen
mesh_terms: D000872:Anthocyanins / Q000737:chemistry* / Q000302:isolation & purification; D000975:Antioxidants / Q000737:chemistry* / Q000302:isolation & purification; D029798:Blueberry Plants / Q000737:chemistry*; D005960:Glucosides / Q000737:chemistry* / Q000302:isolation & purification; D006207:Half-Life; D007700:Kinetics; D010936:Plant Extracts / Q000737:chemistry; D013696:Temperature; D000069453:Ultrasonic Waves
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D005960:Glucosides; D010936:Plant Extracts; C462279:cyanidin-3-O-beta-glucopyranoside
keywords: cyanidin-3-glucoside; hydroxyl radicals; stability; storage solvent; ultrasonic waves