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.

Berry Phenolic Antioxidants – Implications for Human Health?

“…Berries are often consumed as fresh fruit, and in this form, their antioxidant capacity is not reduced by any factors such as heat or oxidation during processing ( Patras et al, 2010 ; Skrovankova et al, 2015 ). It is very important to retain the beneficial properties of antioxidants in processed food products ( Nayak et al, 2015 ).…”

Three Pillars of Novel Nonthermal Food Technologies: Food Safety, Quality, and Environment

“…Yao et al [97] also observed a similar effect when examining the effect of sonication on antioxidant levels in blueberries and discovered that sonication significantly increases the degradation of cyanidin-3-glucoside as compared to thermal treatments.…”

Color Stability Enhancement and Antioxidation Improvement of Sanhua Plum Wine under Circulating Ultrasound

“…Usually, ultrasonic-activated cavitation effects accompanied by free radicals and local high temperatures have been verified as severe threats anthocyanin stability [ 13 , 14 ]. The formed hydroxyl radicals or transitional H 2 O 2 could engage in the cycloreversion reaction of anthocyanins, followed by the promotion of chalcone generation [ 30 ].…”

“…Mounting evidence illustrates that the effect of ultrasonic treatment on anthocyanins is heterogeneous in terms of the solution environment that the anthocyanins are exposed to. Unequivocally, ultrasonic-induced high energy, high temperature, and free radicals can destroy anthocyanins structures, especially in aqueous ethanol solutions [ 12 , 13 , 14 ]. Nevertheless, in the presence of precursors for anthocyanin derivative formation, ultrasonic treatment has the propensity to accelerate pyranoanthocyanin generation associated with the implementation of color stabilization [ 7 , 15 ].…”