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

Chuchu Duan, Xiaofeng Xiao, Yonghui Yu, Mengting Xu, Yanpeng Zhang, Xiaodan Liu, Huang Dai, Fuwei Pi, Jiahua Wang

Food chemistry 2024 Jan 15

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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 2 h or ultraviolet irradiation (10 W) for 96 h. The first order kinetic reaction rate was accelerated with the increase of pH value and temperature and the prolongation of ultraviolet irradiation time. The synergistic effect of multiple factors promoted BA degradation. This study provides an in-situ, nondestructive method for the analysis of anthocyanin stability, which has great utility in the food industry to optimize processing, storage, and transportation measures to reduce the degradation of BA. Copyright © 2023 Elsevier Ltd. All rights reserved.

Citation

Chuchu Duan, Xiaofeng Xiao, Yonghui Yu, Mengting Xu, Yanpeng Zhang, Xiaodan Liu, Huang Dai, Fuwei Pi, Jiahua Wang. In situ Raman characterization of the stability of blueberry anthocyanins in aqueous solutions under perturbations in temperature, UV, pH. Food chemistry. 2024 Jan 15;431:137155