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The Impact of Microwave on the Storage, Stability, and Bioavailability of Anthocyanins from Different Sources in Food Systems

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Anthocyanins

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Abstract

This article introduces different food sources of anthocyanins and outlines several methods of microwave treatment according to the characteristics of anthocyanins. The effects of different microwave treatments on the storage characteristics, stability, and bioavailability of anthocyanins are discussed in turn. Among them, the microwave drying technology can reduce the drying time, improve the taste of foods with high anthocyanin content, and better retain the biological activity of anthocyanins. Various microwave pretreatment processes can increase the content of anthocyanins in the original food from various aspects. Microwave-assisted extraction technology needs to consider factors such as temperature and power to select appropriate parameters to extract anthocyanins. Since the stability of anthocyanins will affect its bioavailability, the stability of anthocyanins needs to be improved to improve its bioavailability.

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Authors and Affiliations

  1. College of Food Science, Shenyang Agricultural University, Shenyang, China

    Bin Li & Chi Shu

  2. School of Food Science and National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, China

    Li Wang

  3. College of Science and Technology, Jinan University, Guangzhou, China

    Weibin Bai

  4. Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China

    Wei Chen

  5. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China

    Fang Chen

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  1. Bin Li
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  5. Fang Chen
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Li, B., Wang, L., Bai, W., Chen, W., Chen, F., Shu, C. (2021). The Impact of Microwave on the Storage, Stability, and Bioavailability of Anthocyanins from Different Sources in Food Systems. In: Anthocyanins. Springer, Singapore. https://doi.org/10.1007/978-981-16-7055-8_10

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