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

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成果类型：

期刊论文

作者：

Duan, Chuchu;Xiao, Xiaofeng;Yu, Yonghui;Xu, Mengting;Zhang, Yanpeng;...

通讯作者：

Wang, JH

作者机构：

[Duan, Chuchu; Xiao, Xiaofeng; Yu, Yonghui; Pi, Fuwei; Zhang, Yanpeng; Liu, Xiaodan; Xu, Mengting; Dai, Huang; Wang, Jiahua] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.

[Liu, Xiaodan; Dai, Huang; Wang, Jiahua] Wuhan Polytech Univ, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Peoples R China.

[Liu, Xiaodan; Dai, Huang; Wang, Jiahua] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Wuhan 430023, Peoples R China.

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

通讯机构：

[Wang, JH ] W

Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.

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

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

语种：

英文

关键词：

Blueberry anthocyanin;Confocal Raman spectroscopy;In situ analysis;Temperature;Ultraviolet illumination;pH

期刊：

Food Chemistry

ISSN：

0308-8146

年：

2024

卷：

431

页码：

137155

DOI：

10.1016/j.foodchem.2023.137155

基金类别：

Hubei Key Laboratory for Processing and Transformation of Agricultural Products (Wuhan Polytechnic University) [2020JYBQGDKFB07]; Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education [2020JYBQGDKFB11]

机构署名：

本校为第一且通讯机构

院系归属：

食品科学与工程学院

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°C for 2h or ultraviolet irradiation (10W) for 96h. The first o...

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

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