Microwave technology is fit for the processing of berry products,but it may affect nutrition components of berry fruit.To improve the nutritional value of the berry products,the influences of microwave vacuum puffing ...Microwave technology is fit for the processing of berry products,but it may affect nutrition components of berry fruit.To improve the nutritional value of the berry products,the influences of microwave vacuum puffing conditions on the anthocyanin content of raspberry snack were investigated using central composite experiments.Results indicated that vacuum pressure had the most significant effect on the anthocyanins of berry snack,followed by the puffing time,microwave power,and initial moisture content.The interaction between microwave power and puffing time on the anthocyanins was extremely significant.Under microwave power of 2.68 kW and the puffing time of 81.00 s,the anthocyanin content of raspberry snack was retained at high level.The results can provide some technological basis for the berry fruit products processed with high quality.展开更多
To improve the yield and purity of anthocyanin extracted from blueberry,the characteristics and optimization for the separation and purification process of anthocyanin by AB-8 macroporous adsorbent resin was studied.I...To improve the yield and purity of anthocyanin extracted from blueberry,the characteristics and optimization for the separation and purification process of anthocyanin by AB-8 macroporous adsorbent resin was studied.In the absorption stage,the pH value has positive effect in ranges of 1.0-3.0 and the temperature rise has firstly negative then positive effect on adsorption rate of anthocyanin with adsorption time.In the desorption stage,the ethanol concentration increase has firstly positive then steady effect and the temperature rise has positive and then negative effect on desorption rate of anthocyanin.The purification temperature may improve diffusion or induce degradation of anthocyanin.AB-8 macroporous adsorbent resin is suitable to purify the anthocyanin from extract of powdered blueberries and the optimum parameters were obtained by using Design Expert software as adsorption time of 3 h,pH value of 1.0,adsorption temperature of 18℃ in absorption stage and desorption time of 30 min,ethanol concentration of 46.5%,desorption temperature of 22℃ in desorption stage with the highest absorption rate and desorption rate are 87.65% and 84.80%,respectively.展开更多
基金The authors thank the financial support by the National Natural Science Foundation of China(No.31071579&31271911)the Key Program of the Natural Science Foundation of Heilongjiang Province of China(No.ZD201013)Key Project of Education Department of Heilongjiang Province of China(No.12521z003)for this research project.
文摘Microwave technology is fit for the processing of berry products,but it may affect nutrition components of berry fruit.To improve the nutritional value of the berry products,the influences of microwave vacuum puffing conditions on the anthocyanin content of raspberry snack were investigated using central composite experiments.Results indicated that vacuum pressure had the most significant effect on the anthocyanins of berry snack,followed by the puffing time,microwave power,and initial moisture content.The interaction between microwave power and puffing time on the anthocyanins was extremely significant.Under microwave power of 2.68 kW and the puffing time of 81.00 s,the anthocyanin content of raspberry snack was retained at high level.The results can provide some technological basis for the berry fruit products processed with high quality.
基金the financial support provided by the Key Project of Science and Technology Research of Heilongjiang Provincial Education Department of China(No:12521z003)for this research project.
文摘To improve the yield and purity of anthocyanin extracted from blueberry,the characteristics and optimization for the separation and purification process of anthocyanin by AB-8 macroporous adsorbent resin was studied.In the absorption stage,the pH value has positive effect in ranges of 1.0-3.0 and the temperature rise has firstly negative then positive effect on adsorption rate of anthocyanin with adsorption time.In the desorption stage,the ethanol concentration increase has firstly positive then steady effect and the temperature rise has positive and then negative effect on desorption rate of anthocyanin.The purification temperature may improve diffusion or induce degradation of anthocyanin.AB-8 macroporous adsorbent resin is suitable to purify the anthocyanin from extract of powdered blueberries and the optimum parameters were obtained by using Design Expert software as adsorption time of 3 h,pH value of 1.0,adsorption temperature of 18℃ in absorption stage and desorption time of 30 min,ethanol concentration of 46.5%,desorption temperature of 22℃ in desorption stage with the highest absorption rate and desorption rate are 87.65% and 84.80%,respectively.
