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The impact of ultrasonic treatment on blueberry wine anthocyanin color and its In-vitro anti-oxidant capacity.

Authors
  • Li, Xusheng1
  • Zhang, Lei1
  • Peng, Ziyao1
  • Zhao, Yaqi1
  • Wu, Kaiyun1
  • Zhou, Nan1
  • Yan, Yin1
  • Ramaswamy, Hosahalli S2
  • Sun, Jianxia3
  • Bai, Weibin4
  • 1 Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou 510632, PR China. , (China)
  • 2 Department of Food Science, McGill University, Montreal H9X 3V9, Canada. , (Canada)
  • 3 School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, PR China. , (China)
  • 4 Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou 510632, PR China. Electronic address: [email protected] , (China)
Type
Published Article
Journal
Food chemistry
Publication Date
Dec 15, 2020
Volume
333
Pages
127455–127455
Identifiers
DOI: 10.1016/j.foodchem.2020.127455
PMID: 32653683
Source
Medline
Keywords
Language
English
License
Unknown

Abstract

Ultrasound (US) has been recognized as a non-thermal technology for accelerating blueberry wine aging for flavor development. However, influence of US on anthocyanin and color characteristics is uncertain. In this study, US was applied to new blueberry wine, and changes in color characteristics, anthocyanin content and anti-oxidant capacity were evaluated at early stage of aging period. Low-frequency power US resulted in an improvement in color characteristics and lower chromatic aberration as compared to untreated samples, specially at condition of 180 W, 20 min and 2 cycles. Furthermore, this contribution was attributed to unattenuated anthocyanins protected from US stress. Importantly, the structural polarity dependence was mediated by the impact of US on anthocyanins. Additionally, anti-oxidant activity of blueberry wine was not adversely affected under a moderate US condition. US treatment of blueberry wine was therefore considered to significantly enhance the color presentation, hinting at the possibility of promoting blueberry wine aging. Copyright © 2020 Elsevier Ltd. All rights reserved.

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