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Kinetics of anthocyanin condensation reaction in model wine solution under pulsed light treatment. | LitMetric

Kinetics of anthocyanin condensation reaction in model wine solution under pulsed light treatment.

Food Chem

Food, Nutrition, and Health, Faculty of Land & Food Systems, 2205 East Mall, University of British Columbia, Vancouver, BC V6T 1Z4, Canada. Electronic address:

Published: March 2023

The effects of Pulsed Light (PL) technology on the anthocyanin condensation reaction in model wine solutions were investigated. Model wine solutions containing malvidin-3-O-glucoside, cyanidin-3-O-glucoside, and delphinidin-3-O-glucoside were separately prepared with the presence of (-)-epicatechin and acetaldehyde. The solutions were subjected to PL treatment with 2, 4, and 8 J/cm energy and stored in 10 °C. The loss of anthocyanin during the treatment and the aging period fitted the first-order reaction model (R > 98 %). Delphinidin-3-O-glucoside suffered the highest loss, only 46 % remaining after 60 s treatment; the malvidin-3-O-glucoside showed the lower loss, 72 % remaining after 60 s treatment. Furthermore, the PL treatment significantly influenced the kinetics of anthocyanin loss. The results from LC ESI TOF/Q-TOF MS/MS analysis revealed that in the PL treated samples, more peaks eluted in the chromatogram assigned to anthocyanin ethyl-linked (-)-epicatechin products, suggesting that PL treatment led to the formation of new isomers of anthocyanin ethyl-linked (-)-epicatechin. The color characteristics of the model solutions were affected by the PL treatment and the formation of ethyl-linked products. For example, the ΔE* value for samples treated with 8 J/cm increased by 42.52, 55.73, and 45.61 % for malvidin-3-O-glucoside, cyanidin-3-O-glucoside, and delphinidin-3-O-glucoside respectively after 110 days.

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http://dx.doi.org/10.1016/j.foodchem.2022.134600DOI Listing

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