کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
11011808 | 1802855 | 2019 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effects of low power ultrasonic treatment on the transformation of cyanidin-3-O-glucoside to methylpyranocyanidin-3-O-glucoside and its stability evaluation
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Pyranoanthocyanins are anthocyanin derivatives that are formed during fermentation and oxygenation processes in aged wine. They play a critical role in assessing the aging of wine based on its colour quality. Naturally, the formation process of pyranoanthocyanins is fairly slow. In this respect, the present work studies the role and efficiency of ultrasonic treatment in accelerating the formation of methylpyranocyanidin-3-O-glucoside and investigates the spectral characteristics as well as the stability of this derivative toward heat, bisulfite bleaching and pH variation in a simulation system. Our results showed that the yield of methylpyranocyanidin-3-O-glucoside can be increased by 32.5% by ultrasonic treatment at 100â¯W for 40â¯min, and excessive treatment (â¥60â¯min) does not have a positive effect on the yield. Moreover, this derivative exhibits a better stability toward heat, pH variation and bisulfite bleaching than its precursor cyanidin-3-O-glucoside.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 276, 15 March 2019, Pages 240-246
Journal: Food Chemistry - Volume 276, 15 March 2019, Pages 240-246
نویسندگان
Jianxia Sun, Haixia Luo, Xinghua Li, Xusheng Li, Yeyu Lu, Weibin Bai,