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. 2020 Mar 31;9(4):397.
doi: 10.3390/foods9040397.

Analysis of the Anthocyanin Degradation in Blue Honeysuckle Berry under Microwave Assisted Foam-Mat Drying

Yu Sun  1 , Yuhan Zhang  2 , Wei Xu  1 , Xianzhe Zheng  2
Affiliations

Analysis of the Anthocyanin Degradation in Blue Honeysuckle Berry under Microwave Assisted Foam-Mat Drying

Yu Sun et al. Foods. .

Abstract

Changes in nutrient content and bioactivity are important indicators to evaluate the quality of products. Berries are rich in antioxidant anthocyanins, which are prone to degradation during drying. The effects of different variables on the stability of anthocyanins in berry puree during microwave assisted foam-mat drying (MFD) was investigated by path analysis and degradation kinetics analysis. The experimental results showed that the degradation of anthocyanins mainly occurred in the last drying stage. The temperature and the moisture content have both direct and indirect effects on the anthocyanin stability. The direct path coefficient of the moisture content on anthocyanins was 0.985, and the direct path coefficient of temperature on anthocyanins was -0.933. The moisture content to temperature ratio (M/T) was first put forward to estimate the anthocyanin degradation. The results of the regression analysis confirmed that the anthocyanins were stable at M/T of 0.96-3.60. A finite element simulation model was established to predict the anthocyanin degradation rate and content. These research results could provide a theoretical reference for use in optimizing the MFD processing technologies.

Keywords: anthocyanin; berries; degradation; foam-mat drying; microwave; simulation.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Schematic of the microwave oven.
Figure 2
Figure 2
The characteristics of (a) temperature and (b) moisture content of the berry puree drying at varying microwave intensities. The blue line in (a) is the isotherm of 75 °C and the red line in (a) is the isotherm of 85 °C. The vertical blue and red lines in (b) correspond with (a) in the same drying time.
Figure 3
Figure 3
The characteristics of the anthocyanin content in the berry puree drying at varying microwave intensities.
Figure 4
Figure 4
Thermal images of the berry puree at the microwave intensity of 8 W/g.
Figure 5
Figure 5
Pictures of the berry puree during drying procedure at the microwave intensity of 8 W/g.
Figure 6
Figure 6
The distribution of anthocyanin content in berry pure at the microwave intensity of 8 W/g.
Figure 7
Figure 7
Changes in the moisture content to temperature ratio (M/T) of berry puree under different microwave intensities during microwave assisted foam-mat drying (MFD).
Figure 8
Figure 8
The changes of the anthocyanin retention ratio of berry puree with the M/T.
Figure 9
Figure 9
The effects of temperature on the anthocyanin retention ratio of berry puree.
Figure 10
Figure 10
The effects of the moisture content on the anthocyanin retention ratio of berry puree.
Figure 11
Figure 11
The effects of temperature on the anthocyanin retention ratio of berry puree.
Figure 12
Figure 12
Geometry of the berry puree: (a) 3D structure; (b) Simplified two-dimensional structure.
Figure 13
Figure 13
The meshing of the anthocyanin degradation model.
Figure 14
Figure 14
A comparison between the simulated and experimental anthocyanin content.
Figure 15
Figure 15
The distribution of the anthocyanin degradation rates during different drying stages.
Figure 16
Figure 16
The distribution of the anthocyanin content and contours in the berry puree under different microwave intensities.
See this image and copyright information in PMC

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