Determination of the degradation kinetics of anthocyanins in a model juice system using isothermal and non-isothermal methods

Kinetic study on the thermal and pressure degradation of anthocyanins in strawberries

“…The use of a first-order model to describe the thermal degradation of anthocyanins has previously been reported (Garzon & Wrolstad, 2002;Harbourne, Jacquier, Morgan, & Lyng, 2008;Kirca & Cemeroglu, 2003;Markakis, Livingston, & Fellers, 1956). In case of isothermal-isobaric experiments, a first-order reaction can generally be expressed as Eq.…”

“…Wang and Xu (2007) reported an E a -value of 58.95 kJ/mol for anthocyanin degradation in blackberry juice, treated at 60, 70, 80 and 90°C. Harbourne et al (2008) calculated an activation energy for thermal anthocyanin degradation in blackcurrant juice of 73 ± 2 kJ/mol over the range 21-100°C.…”

Degradation of anthocyanin from litchi fruit pericarp by H2O2 and hydroxyl radical

“…Anthocyanins are relatively unstable due to their degradation or the formation of condensed polymers (Brownmiller, Howard, & Prior, 2008;Harbourne, Jacquier, Morgan, & Lyng, 2008). Fruit browning was associated with changes in pigment concentrations (Felicetti & Schrader, 2009;Zhang et al, 2004).…”

Prevention of thermal degradation of anthocyanins in blackberry juice with addition of different sugars Prevención de degradación termal de antocianinas en zumo de mora con adición de diferentes azúcares

“…During processing, temperature is one of the most important factors influencing anthocyanin stability. Thermal degradation of anthocyanins was extensively studied (Garzon & Wrolstad, 2002;Gradinaru et al, 2003;Harbourne, Jacquier, Morgan, & Lyng, 2008;Kırca & Cemero glu, 2003;Kırca, Ozkan, & Cemeroglu, 2007;Tseng, Chang, & Wu, 2006) but there are only few studies on prevention of thermal degradation of anthocyanins by addition of different compounds such as phenolic compounds (Bakowska et al, 2003;Gradinaru et al, 2003;Kopjar et al, 2009b), sugars (Sadilova et al, 2009), and b-cyclodextrin (Mourtzinos et al, 2008).…”