Produção Nacional
Revisado por pares
Kinetics of Anthocyanin Degradation and Browning in Reconstituted Blackberry Juice Treated at High Temperatures (100−180 °C)
2010; American Chemical Society; Volume: 58; Issue: 4 Linguagem: Inglês
10.1021/jf902381e
ISSN1520-5118
AutoresNadiarid Jiménez, Philippe Bohuon, Janice Ribeiro Lima, Manuel Dornier, Fabrice Vaillant, Ana M. Pérez,
Tópico(s)Tea Polyphenols and Effects
ResumoMonomeric anthocyanin degradation and nonenzymatic browning (NEB) index have been determined in reconstituted blackberry juice heated at high temperature in a hermetically sealed cell. Statistical analysis demonstrated that, when the temperature range (100−180 °C) was divided into two subranges (100−140 and 140−180 °C) for anthocyanin degradation, reaction kinetics were well represented by two sequential first-order reactions. The activation energy for NEB from 100 to 180 °C (106 kJ·mol−1) was slightly higher than the anthocyanin value at the lower temperature range (92 kJ·mol−1), but was more than twice the value for the higher range (44 kJ·mol−1). The reaction rate constant at 140 °C for anthocyanin degradation (3.5 × 10−3 s−1) was two times that for the NEB index (1.6 × 10−3 s−1). Hence, anthocyanin degradation was faster than the appearance of NEB products. The non-isothermal method developed allows estimating kinetic parameters and thereby generating temperature profiles of heat processes that would help preserve the nutritional properties of foods during high-temperature processes.
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