In situ Raman characterization of the stability of blueberry anthocyanins in aqueous solutions under perturbations in temperature, UV, pH

被引：11

作者：

Duan, Chuchu ^{[1
]}

Xiao, Xiaofeng ^{[1
]}

Yu, Yonghui ^{[1
]}

Xu, Mengting ^{[1
]}

Zhang, Yanpeng ^{[1
]}

Liu, Xiaodan ^{[1
,2
,3
]}

Dai, Huang ^{[1
,2
,3
]}

Pi, Fuwei ^{[1
,4
]}

Wang, Jiahua ^{[1
,2
,3
]}

机构：

[1] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China

[2] Wuhan Polytech Univ, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Peoples R China

[3] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Wuhan 430023, Peoples R China

[4] Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China

来源：

FOOD CHEMISTRY | 2024年 / 431卷

关键词：

Blueberry anthocyanin; Confocal Raman spectroscopy; In situ analysis; Temperature; Ultraviolet illumination; pH; PURPLE SWEET-POTATO; COLOR STABILITY; RED CABBAGE; CAROTENOIDS; EXTRACT; STORAGE; GRAPE; LIGHT;

D O I：

10.1016/j.foodchem.2023.137155

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Blueberry anthocyanin (BA) is a functional ingredient to enhance the biological activity of food, and the stability of BA is of great interest. BA stability in aqueous solutions stored in polypropylene and glass bottles was analyzed in-situ using confocal Raman spectroscopy, and the acceptable depth of focus was optimized. The Raman characteristics of BA degradation were explained by multivariate analysis. The degradation rate of BA was significantly accelerated by heating above 65(degrees )C for 2 h or ultraviolet irradiation (10 W) for 96 h. The first order kinetic reaction rate was accelerated with the increase of pH value and temperature and the prolongation of ultraviolet irradiation time. The synergistic effect of multiple factors promoted BA degradation. This study provides an in-situ, nondestructive method for the analysis of anthocyanin stability, which has great utility in the food industry to optimize processing, storage, and transportation measures to reduce the degradation of BA.

引用

页数：10

共 36 条

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