Jianxia Sun1,2, Xinghua Li1, Xinyu Lin1,2, Zhouxiong Mei1,2, Yitao Li1,2, Lijun Ding1, Weibin Bai2. 1. Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, 510006, China. 2. Department of Food Science and Engineering, Jinan University, Guangzhou, 510632, China.
Abstract
BACKGROUND: As an alternative preservation method for thermal treatment, ultrasound comprises a novel non-thermal processing technology that can significantly avoid undesirable nutritional changes. However, the recent literature indicates that anthocyanin degradation occurs when ultrasound is applied in juice at high amplitude parameters. Such work has mainly focussed on the effect of ultrasound on stability, the antioxidant capacity of cyanidin-3-glucosylrutinoside (Cy-3-glc-rut) and the correlation between anthocyanin degradation and ·OH generation in a simulated system. RESULTS: The spectral intensities of Cy-3-glc-rut at 518 and 282 nm decreased with increasing ultrasound power and treatment time. The degradation of Cy-3-glc-rut was consistent with first-order reaction kinetics (r2 > 0.9000) and there was a good linear correlation between anthocyanin degradation and hydroxyl radical formation induced by ultrasound (r2 = 0.9258). Moreover, a decrease in the antioxidant activity of Cy-3-glc-rut after ultrasound evaluated by the 1,1-diphenyl-2-picrylhydrazyl and ferric reducing antioxidant power methods was observed. CONCLUSION: Overall, the results of the present study show that ultrasound will accelerate the degradation of Cy-3-glc-rut with the growth of power over time.
BACKGROUND: As an alternative preservation method for thermal treatment, ultrasound comprises a novel non-thermal processing technology that can significantly avoid undesirable nutritional changes. However, the recent literature indicates that anthocyanin degradation occurs when ultrasound is applied in juice at high amplitude parameters. Such work has mainly focussed on the effect of ultrasound on stability, the antioxidant capacity of cyanidin-3-glucosylrutinoside (Cy-3-glc-rut) and the correlation between anthocyanin degradation and ·OH generation in a simulated system. RESULTS: The spectral intensities of Cy-3-glc-rut at 518 and 282 nm decreased with increasing ultrasound power and treatment time. The degradation of Cy-3-glc-rut was consistent with first-order reaction kinetics (r2 > 0.9000) and there was a good linear correlation between anthocyanin degradation and hydroxyl radical formation induced by ultrasound (r2 = 0.9258). Moreover, a decrease in the antioxidant activity of Cy-3-glc-rut after ultrasound evaluated by the 1,1-diphenyl-2-picrylhydrazyl and ferric reducing antioxidant power methods was observed. CONCLUSION: Overall, the results of the present study show that ultrasound will accelerate the degradation of Cy-3-glc-rut with the growth of power over time.
Authors: Daniel Rodríguez-Rico; María de Los Ángeles Sáenz-Esqueda; Jorge Armando Meza-Velázquez; Juan José Martínez-García; Jesús Josafath Quezada-Rivera; Mónica M Umaña; Rafael Minjares-Fuentes Journal: Foods Date: 2022-08-31