Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou 510632, PR China.
Department of Food Science, McGill University, Montreal H9X 3V9, Canada.
Food Chem. 2020 Dec 15;333:127455. doi: 10.1016/j.foodchem.2020.127455. Epub 2020 Jul 5.
Ultrasound (US) has been recognized as a non-thermal technology for accelerating blueberry wine aging for flavor development. However, influence of US on anthocyanin and color characteristics is uncertain. In this study, US was applied to new blueberry wine, and changes in color characteristics, anthocyanin content and anti-oxidant capacity were evaluated at early stage of aging period. Low-frequency power US resulted in an improvement in color characteristics and lower chromatic aberration as compared to untreated samples, specially at condition of 180 W, 20 min and 2 cycles. Furthermore, this contribution was attributed to unattenuated anthocyanins protected from US stress. Importantly, the structural polarity dependence was mediated by the impact of US on anthocyanins. Additionally, anti-oxidant activity of blueberry wine was not adversely affected under a moderate US condition. US treatment of blueberry wine was therefore considered to significantly enhance the color presentation, hinting at the possibility of promoting blueberry wine aging.
超声（US）已被公认为一种非热技术，可用于加速蓝莓酒的陈酿以改善风味。然而，超声对花色苷和颜色特征的影响尚不确定。本研究将超声应用于新的蓝莓酒中，并在陈酿早期评估颜色特征、花色苷含量和抗氧化能力的变化。与未处理的样品相比，低频功率超声使颜色特征得到改善，色差降低，特别是在 180 W、20 分钟和 2 个循环的条件下。此外，这一贡献归因于未被超声应激破坏的花色苷得以保护。重要的是，结构极性的依赖性是由超声对花色苷的影响介导的。此外，在适度的超声条件下，蓝莓酒的抗氧化活性没有受到不利影响。因此，蓝莓酒的超声处理被认为可以显著提高颜色呈现度，这表明促进蓝莓酒陈酿的可能性。
