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Degradation kinetics of anthocyanins in blackberry juice and concentrate

2007; Elsevier BV; Volume: 82; Issue: 3 Linguagem: Inglês

10.1016/j.jfoodeng.2007.01.018

1873-5770

Wei‐Dong Wang, XU Shi-ying,

Fermentation and Sensory Analysis

Thermal and storage stabilities of anthocyanins in blackberry (Rubus fruticosus L.) juice and concentrate were studied over the temperature range 60–90 °C and 5–37 °C. Results indicate that the thermal degradation of anthocyanins followed first-order reaction kinetics. The temperature-dependent degradation was adequately modeled on the Arrhenius equation. The activation energy value for the degradation of blackberry anthocyanins during heating was 58.95 kJ/mol for the 8.90°Brix blackberry juice. During storage, antocyanins in the 65.0°Brix blackberry juice concentrate degraded more rapidly than that in 8.90°Brix blackberry juice, with the activation energies of 65.06 kJ/mol and 75.5 kJ/mol, respectively.