{"id":241435,"date":"2026-10-01T15:27:17","date_gmt":"2026-10-01T13:27:17","guid":{"rendered":"https:\/\/www.alimentibevande.it\/uncategorized\/puree-di-mirtilli-gli-effetti-del-trasferimento-di-energia-a-microonde\/"},"modified":"2026-10-01T15:34:41","modified_gmt":"2026-10-01T13:34:41","slug":"blueberry-puree-the-effects-of-microwave-energy-transfer","status":"publish","type":"post","link":"https:\/\/www.alimentibevande.it\/en\/scientific-studies\/blueberry-puree-the-effects-of-microwave-energy-transfer\/","title":{"rendered":"Blueberry pur\u00e9e: the effects of microwave energy transfer"},"content":{"rendered":"\n<p>In heat-treated <strong>soft fruits<\/strong>, oxidation and thermolysis can lead to the <strong>deglycosylation of anthocyanins<\/strong> and their subsequent breakdown into small molecules.<\/p>\n\n\n\n<p>In this context, the aim of a <strong>recent study<\/strong>, carried out by a group of Chinese researchers (Zhang et al., 2025), was to assess the <strong>effects of microwave energy transfer<\/strong> on the stabilisation of these compounds in blueberry pur\u00e9es. In particular, during the experiment, <strong>comparative tests <\/strong>were carried out using different heating methods: irradiation (microwaves), convection and conduction.<\/p>\n\n\n\n<p>The <strong>results <\/strong>show that the release and degradation of anthocyanins in the product occur simultaneously during heating: specifically, the kinetic coefficients of release are higher than those of degradation up to a temperature of 80\u00b0C in both microwave and convection treatments.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<div class=\"su-button-center\"><a href=\"https:\/\/publications.mazzmedia.com\/2FbBrZLdaagibBwbwIDOROrveFg7FE\" class=\"su-button su-button-style-default su-button-wide\" style=\"color:#121010;background-color:#fab21d;border-color:#c88f18;border-radius:12px\" target=\"_blank\" rel=\"noopener noreferrer\"><span style=\"color:#121010;padding:0px 30px;font-size:22px;line-height:44px;border-color:#fcca61;border-radius:12px;text-shadow:none\"> <strong>Article from the October issue of the magazine \u201cMacchine Alimentari\u201d<\/strong> <\/span><\/a><\/div>\n\n\n\n<p><\/p>\n\n\n\n<div class=\"su-button-center\"><a href=\"https:\/\/www.tecnichenuove.com\/riviste\/macchine-alimentari\" class=\"su-button su-button-style-default su-button-wide\" style=\"color:#121010;background-color:#fab21d;border-color:#c88f18;border-radius:12px\" target=\"_blank\" rel=\"noopener noreferrer\"><span style=\"color:#121010;padding:0px 30px;font-size:22px;line-height:44px;border-color:#fcca61;border-radius:12px;text-shadow:none\"> <strong>To continue reading, click here and subscribe<\/strong><\/span><\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>The findings of a recent study can be put to good use by the industry to optimise the stabilisation processes for berry-based pur\u00e9es<\/p>\n","protected":false},"author":3836,"featured_media":241433,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[20580],"tags":[22891,22890,22889],"tipologia":[],"coauthors":[20682],"class_list":["post-241435","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-scientific-studies","tag-anthocyanins","tag-microwave","tag-soft-fruits"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Blueberry pur\u00e9e: the effects of microwave energy transfer - Alimentibevande.it<\/title>\n<meta name=\"description\" content=\"The findings of a recent study can be put to good use by industry to optimise stabilisation processes\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" 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