Degradation Kinetics of Anthocyanins from Purple Eggplant in Fortified Food Model System during Microwave and Frying Treatments.
Degradation Kinetics of Anthocyanins from Purple Eggplant in Fortified Food Model System during Microwave and Frying Treatments.
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DOI：
10.1021/acs.jafc.0c05224
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发表时间：
2020-09
影响因子：
6.1
通讯作者：
Yanfei Zhang;Z. Deng;Hongyan Li;Liufeng Zheng;Rong Liu;Bing Zhang
中科院分区：
文献类型：
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作者：
Yanfei Zhang;Z. Deng;Hongyan Li;Liufeng Zheng;Rong Liu;Bing Zhang
以膳食纤维和紫茄皮粗花青素为原料，设计了食品体系模型，探讨微波和油炸过程中花青素的降解机制。我们的结果发现delphinidin-3-O-rutinoside要么水解成delphinidin，要么与p-香豆酸缩合形成p-coumaroyl-delphinidin-3-glucoside。花翠素被裂解成没食子酸和间苯三酚醛，它们可能进一步分别被氧化成连苯三酚和间苯三酚。在油炸和微波固体基质样品以及微波液体基质样品中，总花青素降解遵循一级动力学。然而，在油炸温度下加热的液体基质样品中，总花青素降解遵循二级动力学。与花青素含量呈负相关的棕色/聚合物颜色指数在液体基质样品中比在固体基质样品中增加得更快。与油炸处理相比，微波处理下溶液中花青素的降解率更高。然而，在固体食品系统中，油炸处理下的花青素比微波处理下受到的损害要大得多。
A model food system was designed with dietary fiber and crude anthocyanins from purple eggplant peel to explore the degradation mechanism of anthocyanins during microwave and frying treatments. Our results found that delphinidin-3-O-rutinoside was either hydrolyzed into delphinidin or condensed with p-coumaric acid to form p-coumaroyl-delphinidin-3-glucoside. Delphinidin was cleaved into gallic acid and phloroglucinaldehyde, which might be further oxidized into pyrogallol and phloroglucinol, respectively. The total anthocyanins degradation followed the first-order-kinetics in fried and microwaved solid matrix samples as well as microwaved liquid matrix samples. However, the total anthocyanins degradation followed the second-order kinetics in heated liquid matrix samples at the frying temperature. The brown/polymeric color index, negatively correlated with anthocyanins content, was increased faster in liquid matrix samples than in solid matrix samples. Compared with frying treatment, a higher rate of anthocyanin degradation in solution was observed under microwave treatment. However, anthocyanins were subject to much more damage under frying treatment than microwave treatment in a solid food system.