This review is intended to cover the works related to the anthocyanin behavior in food that is subjected to drying.Both experimental and theoretical results available in scientific literature are discussed.An increase...This review is intended to cover the works related to the anthocyanin behavior in food that is subjected to drying.Both experimental and theoretical results available in scientific literature are discussed.An increase in anthocyanin concentration has been observed upon thermal processing.Nevertheless,a conclusive explanation is still unavailable.The accessible studies suggest an increase in concentration during maturations,which could be related to the enzymatic activity.The possible enzymes involved in such a procedure have also been covered,including their role played in the process.The possible activation mechanisms and the related factors such as temperature,pH,oxygen contents and the presence of UV-light irradiation were also considered.Moreover,the metabolic pathways were also explored including experimental evaluation and theoretical models based on atomistic methodologies such as density functional theory(DFT).This review is aimed to provide a comprehensive overview of the probable mechanisms behind the increase of anthocyanin concentration during drying.展开更多
基金supported by DPAGA-UNAM(Direcci´on General de Asuntos del Personal Acad´emico of Universidad Nacional Aut´onoma de M´exico)through project PAPIIT-TA200320SPJ acknowledges the PhD.scholarchips provided by Consejo Nacional de Ciencia y tecnología(CONACYT)with No.419434+3 种基金J.M.would like to acknowledge the financial support given by DGAPA under Project No.PAPIIT-IN106122also the Supercomputing Department of UNAM for the computing resources under Project No.LANCAD-UNAM-DGTIC-370 and LANCAD-UNAM-DGTIC-310the support given by Fondo Sectorial de Investigaci´on para la Educaci´on-CONACYT under Project No.A1-S-13294.Project No.270810(Laboratorio Nacional de Conversi´on y Almacenamiento de Energía-CONACYT)also acknowledged.C.D.wants to acknowledge the PhD.scholarships provided by CONACYT with No.633818.
文摘This review is intended to cover the works related to the anthocyanin behavior in food that is subjected to drying.Both experimental and theoretical results available in scientific literature are discussed.An increase in anthocyanin concentration has been observed upon thermal processing.Nevertheless,a conclusive explanation is still unavailable.The accessible studies suggest an increase in concentration during maturations,which could be related to the enzymatic activity.The possible enzymes involved in such a procedure have also been covered,including their role played in the process.The possible activation mechanisms and the related factors such as temperature,pH,oxygen contents and the presence of UV-light irradiation were also considered.Moreover,the metabolic pathways were also explored including experimental evaluation and theoretical models based on atomistic methodologies such as density functional theory(DFT).This review is aimed to provide a comprehensive overview of the probable mechanisms behind the increase of anthocyanin concentration during drying.
