Effects of temperature, solid content and pH on the stability of black carrot anthocyanins

Kırca, Ayşegül; Özkan, Mehmet; Cemeroğlu, Bekir

doi:10.1016/j.foodchem.2006.01.019

Cited by 310 publications

(275 citation statements)

References 27 publications

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“…These results are in agreement with those from previous investigations, which reported a first-order reaction model for the degradation of monomeric anthocyanins from the different products (Culpepper and Caldwell 1927;Kirca et al 2007;Yang et al 2008).…”

Section: Total Anthocyanins Contentsupporting

confidence: 93%

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Effects of heating method and conditions on the evaporation rate and quality attributes of black mulberry (Morus nigra) juice concentrate

2011

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Black mulberry juice was concentrated by different heating methods, including conventional heating and microwave heating, at different operational pressures (7.3, 38.5 and 100 kPa). The effects of each method on evaporation rate, quality attributes of concentrated juice were investigated. The final juice concentration of 42°Brix was achieved in 140, 120, and 95 min at 100, 38.5, and 7.3 kPa respectively by using a rotary evaporator. Applying microwave energy decreased required times to 115, 95, and 60 min. The changes in color, anthocyanin content during the concentration processes were investigated. Hunter parameters (L, a, and b) were measured to estimate the intensity of color loss. All Hunter color parameters decreased with time. Results showed that the degradation of color and consequently anthocyanins, was more pronounced in rotary evaporation compared to microwave heating method.

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Section: Total Anthocyanins Contentsupporting

confidence: 93%

“…The stability of anthocyanins during thermal processing has been well documented by several researchers (Scalzo et al 2008;Kirca et al 2007;Wang and Xu 2007).…”

Section: Total Anthocyanins Contentmentioning

confidence: 98%

Effects of heating method and conditions on the evaporation rate and quality attributes of black mulberry (Morus nigra) juice concentrate

2011

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“…These were evaluated in purple cabbage (WALKOWIAK-TOMCZAK;CZAPSK, 2007), purple and red-flesh potatoes (REYES; CISNEROS-ZEVALLOS, 2007), plums (RAYNAL;MOUNTOUNET, 1989), black carrots (KIRCA; CEMEROGLU, 2006;, blackberries (WANG;XU, 2007), raspberries (OCHOA et al, 1999), strawberries, and onions (SÁ; SERENO, 1999). Many of these papers describe that the degradation of anthocyanins follows a first order reaction kinetic (KIRCA; OZKAN; CEMEROGLU, 2006CEMEROGLU, , 2007REYES;CISNEROS-ZEVALLOS, 2007), except for strawberries, which followed a second order reaction kinetic (SÁ; SERENO, 1999). In all cases, the temperature rise causes an increase in the reaction rate.…”

Section: Anthocyanin Content Determination Using the Ph-differential mentioning

confidence: 99%

Effects of heat treatment and storage temperature on the use of açaí drink by nutraceutical and beverage industries

Albarici

Pessoa

2012

Food Sci. Technol

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This study assesses the storage temperature effect on the anthocyanins of pasteurized and unpasteurized açaí pulp. The data was obtained using a pasteurized and lyophilized pulp (PLP) to evaluate the temperature effect (0, 25, and 40 °C). Part of non-pasteurized frozen pulp (NPP) was pasteurized (NPP-P) at 90 °C for 30 seconds; both pulps were stored at 40 °C. The anthocyanin content reduction in the drink was evaluated from the half-life time (t1/2), activation energy (Ea), temperature quotient (Q10), and the reaction rate constant (k). The t1/2 of the PLP anthocyanins stored at 40 °C was 1.8 times less than that stored at 25 °C and 15 times less than that stored at 0 °C; therefore, the higher temperatures decreased the stability of anthocyanins. The pasteurization increased the t1/2 by 6.6 times (10.14 hours for NPP and 67.28 hours for NPP-P). The anthocyanin degradation on NPP-P followed a first order kinetic, while NPP followed a second order kinetic; thus it can be said that the pasteurization process can improve the preservation of anthocyanins in the pulp.

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“…However, anthocyanin are rather unstable during processing and storage, which readily degrade and form colorless or undesirable brown-colored compounds [6,7]. Temperature, time, solid content and storage conditions are considered to be important factors influencing its stability [8].…”

Section: Introductionmentioning

confidence: 99%

“…Wang and Xu [10] indicated that thermal degradation of blackberry anthocyanins at 60-90 o C followed first-order reaction kinetics with E a value of anthocyanin degradation was 59 kJ mol -1 for blackberry juice. In addition, Kirca et al [8] studied stability of black carrot anthocyanins during storage at 4-37 o C. The studied resulted the degradation fitted a first-order reaction with E a values ranged from 62-86 kJ mol -1 . The anthocyanins decreased with increasing solid content during storage.…”

Section: Introductionmentioning

confidence: 99%

The Storage Stability of Anthocyanins in Mao (Antidesma thwaitesianumMüll. Arg.) Juice and Concentrate

Prommakool

Phattayakorn

2016

MATEC Web of Conferences

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Abstract. Mao or Makmao (Antidesma thwaitesianum Müll. Arg.) is a wild plant found in the northeast of Thailand. Mao is one of fruits which are source of anthocyanins. Mao fruits are used for juice and concentrate which are consumed for healthy drinks. Determination of the kinetic parameters is essential to predict the quality changes and stability of anthocyanins in Mao juice and concentrate that occur during storage. The purpose of this research was to study the degradation of anthocyanins in Mao juice and concentrate during storage at 5, 30 and 37°C for 15 days. The storage stability of Mao anthocyanins was studied in 15qBrix juice and 45qBrix concentrate. The degradation kinetic (k), half-life (t1/2), activation energy (Ea) and Q10 values for Mao anthocyanins degradation were determined. The results indicated that analysis of kinetic data for the degradation of anthocyanins followed a first-order reaction. An increase storage temperature from 5 to 30 and 37°C increased k value of anthocyanins in Mao juice and concentrate. Increasing storage temperature decreased t1/2 value of anthocyanins in both concentrations. At 5, 30 and 37 o C, the t1/2 of anthocyanins decreased from 35 to 13 and 5 days for Mao juice and 32 to 25 and 21 days for Mao concentrate. The Ea value of the anthocyanins degradation in Mao juice and concentrate were 38.03 and 8.42 kJ/mol, respectively. Q10 values of both Mao juice and concentrate at 30-37°C were higher than those were storaged at 5-30°C. Thus higher stability of anthocyanins was achieved by using concentration and storage at lower temperature.

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Effects of temperature, solid content and pH on the stability of black carrot anthocyanins

Cited by 310 publications

References 27 publications

Effects of heating method and conditions on the evaporation rate and quality attributes of black mulberry (Morus nigra) juice concentrate

Effects of heating method and conditions on the evaporation rate and quality attributes of black mulberry (Morus nigra) juice concentrate

Effects of heat treatment and storage temperature on the use of açaí drink by nutraceutical and beverage industries

The Storage Stability of Anthocyanins in Mao (Antidesma thwaitesianumMüll. Arg.) Juice and Concentrate

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