Degradation Kinetics of Anthocyanin Pigment Solutions from Purple-fleshed Sweet Potato Cultivars

Park, Jeong-Seob; Bae, Jae-O; Chung, Bong-Woo; Jung, Mun Yhung; Choi, Dong-Seong

doi:10.9799/ksfan.2011.24.4.559

The Korean Journal of Food And Nutrition

2011

DOI: 10.9799/ksfan.2011.24.4.559

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Degradation Kinetics of Anthocyanin Pigment Solutions from Purple-fleshed Sweet Potato Cultivars

Jeong-Seob Park¹,

Jae-O Bae²,

Bong-Woo Chung³

et al.

Abstract: The effects of pH and temperature on degradation of anthocyanin in purple-fleshed sweet potato cultivars(Mokpo No.62, Borami, Jami, Sinjami and Ayamurasaki) were determined at pH ranges of 1 to 5 and temperature ranges of 20 to 80℃. The anthocyanin contents of five sweet potato varieties were 3.9, 3.8, 4.7, 4.1, 4.2 ㎎/g of dried sweet potato, respectively. Degradations of anthocyanins at different pHs and temperatures followed the first-order reaction. Our results clearly showed that the anthocyanin stability … Show more

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Cited by 5 publications

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Physicochemical properties and storage stability of blueberry fermented by lactic acid bacteria

Lee¹,

Hong²

2015

Korean Journal of Food Preservation

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The physicochemical properties and storage stability of blueberries fermented by lactic acid bacteria were investigated. The viable cell count of lactic acid bacteria slowly increased to 5.96 log CFU/mL after 72 hr of fermentation. The pH decreased whereas titratable acidity increased after fermentation. The contents of total anthocyanin (31.52 mg/100 g) and cyanidin-3-glucoside (C3G) (5.41 mg/100 g) after 72 hr of fermentation were higher than those of non-fermented blueberries (16.10 mg/100 g and 2.21 mg/100 g, respectively). The L and a value decreased, and the b and △E value increased. The total polyphenol and flavonoid contents of fermented blueberries (2.21 g/100 g and 0.91 g/100 g, respectively) were higher than those of non-fermented blueberries (1.13 g/100 g and 0.49 g/100g, respectively). The DPPH radical scavenging activity and superoxide radical scavenging activity of the fermented blueberries were 30.74%, and 52.76%, respectively. The ferric reducing antioxidant power of the fermented blueberries (256.42 μM/g) was higher than that of non-fermented blueberries (191.52 μM/g). Anthocyanin and C3G content was stable in fermented blueberries after 42 days of storage. The results suggest that blueberries fermented by lactic acid bacteria have the potential to be functional materials in the food industry.

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Physicochemical properties and storage stability of blueberry fermented by lactic acid bacteria

Lee¹,

Hong²

2015

Korean Journal of Food Preservation

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A Review of the Current Knowledge of Thermal Stability of Anthocyanins and Approaches to Their Stabilization to Heat

Oancea

2021

Antioxidants

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Anthocyanins are colored valuable biocompounds, of which extraction increases globally, although functional applications are restrained by their limited environmental stability. Temperature is a critical parameter of food industrial processing that impacts on the food matrix, particularly affecting heat-sensitive compounds such as anthocyanins. Due to the notable scientific progress in the field of thermal stability of anthocyanins, an analytical and synthetic integration of published data is required. This review focuses on the molecular mechanisms and the kinetic parameters of anthocyanin degradation during heating, both in extracts and real food matrices. Several kinetic models (Arrhenius, Eyring, Ball) of anthocyanin degradation were studied. Crude extracts deliver more thermally stable anthocyanins than purified ones. A different anthocyanin behavior pattern within real food products subjected to thermal processing has been observed due to interactions with some nutrients (proteins, polysaccharides). The most recent studies on the stabilization of anthocyanins by linkages to other molecules using classical and innovative methods are summarized. Ensuring appropriate thermal conditions for processing anthocyanin-rich food will allow a rational design for the future development of stable functional products, which retain these bioactive molecules and their functionalities to a great extent.

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Extraction and Stabilization of Anthocyanin Pigments from Morus alba Fruits

Seo

Lee

Jeong

et al. 2014

Journal of Applied Biological Chemistry

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This study was initiated to search for the most effective method for extraction of anthocyanins from Morus alba Fruits using organic acids and to evaluate the stability of the pigments at various storage environments. The anthocyanins were effectively extracted by addition of organic acids such as citric acid, malic acid and fumaric acid. The anthocyanins were not degraded at 25 o C and under a fluorescent light with 183 lux, but sharply degraded at 60 o C.

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Degradation Kinetics of Anthocyanin Pigment Solutions from Purple-fleshed Sweet Potato Cultivars

Cited by 5 publications

References 26 publications

Physicochemical properties and storage stability of blueberry fermented by lactic acid bacteria

Physicochemical properties and storage stability of blueberry fermented by lactic acid bacteria

A Review of the Current Knowledge of Thermal Stability of Anthocyanins and Approaches to Their Stabilization to Heat

Extraction and Stabilization of Anthocyanin Pigments from Morus alba Fruits

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