Abstract：
: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 100 W for 40 min, and excessive treatment (≥60 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.
journal_name
Food Chemjournal_title
Food chemistryauthors
Sun J,Luo H,Li X,Li X,Lu Y,Bai Wdoi
10.1016/j.foodchem.2018.10.038subject
Has Abstractpub_date
2019-03-15 00:00:00pages
240-246eissn
0308-8146issn
1873-7072pii
S0308-8146(18)31803-Xjournal_volume
276pub_type
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