Thermal degradation kinetics of anthocyanins extracted from juçara (Euterpe edulis Martius) and “Italia” grapes (Vitis vinifera L.), and the effect of heating on the antioxidant capacity

Peron, Deizi V.; Fraga, Sara; Antelo, Francine

doi:10.1016/j.foodchem.2017.04.088

Cited by 84 publications

(62 citation statements)

References 27 publications

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“…This includes during the enzymatic processing of fruit before juice pressing, which in turn allows for the better extraction of anthocyanins responsible for the color of berry juices [37]. However, many scientific studies point to the negative effect of thermal treatment on the stability of anthocyanins, which can easily degrade at higher temperatures [38][39][40]. Nevertheless, Casati et al [38] obtained interesting results when they studied the effect of heat treatment times on elderberries at 90 • C, 80 • C, and 70 • C, on the kinetics of anthocyanin degradation.…”

Section: Anthocyanin and Total Phenolic Contentmentioning

confidence: 99%

Effect of Processing Methods and Storage Time on the Content of Bioactive Compounds in Blue Honeysuckle Berry Purees

2019

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In this study, we aimed to investigate the effect of processing methods and storage time on selected parameters of quality in the purees of blue honeysuckle berries. We investigated the content of bioactive compounds such as anthocyanins, L-ascorbic acid, and total polyphenols (TPs). We tested four processing methods and two varieties of blue honeysuckle berry (Lonicera caerulea L.var. Sineglaska and Volshebnica). The purees were analyzed immediately after production, and after two and four months of storage at 20 °C without exposure to light. According to our results, thermal treatment of the fruits for 5 min resulted in obtaining purees with a higher content of anthocyanins and TPs, but lower content of L-ascorbic acid. However, sieving fruits that were not thermally treated resulted in a higher content of L-ascorbic acid. Furthermore, purees prepared from the fruits of the Volshebnica cultivar were richer in bioactive compounds than that of purees prepared from the Sineglaska cultivar. In addition, the content of anthocyanins, L-ascorbic acid, and TPs decreased with storage time.

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Section: Anthocyanin and Total Phenolic Contentmentioning

confidence: 99%

Effect of Processing Methods and Storage Time on the Content of Bioactive Compounds in Blue Honeysuckle Berry Purees

2019

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“…Anthocyanins quickly decrease during thermal treating which could have a remarkable influence on quality and nutritional features of fruit products. Level and time of heating has a significant impact on anthocyanin stability (Peron, Fraga, & Antelo, ; Weber & Larsen, ). Our results showed that delphinidin‐3‐glucoside and malvidin‐3‐arabinoside have the highest stability to the effect of thermal treatment.…”

Section: Resultsmentioning

confidence: 99%

Are Processed Bilberry Products a Good Source of Phenolics?

Zorenc

Veberič

Mikulič-Petkovšek

2018

Journal of Food Science

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“…However, the processing of açaí can lead to anthocyanin degradation and consequently loss of color in the products. Heat treatment is one of the most commonly used food preservation methods to extend shelf life and ensure safety [19,24]. However, the stability of anthocyanins is influenced by several factors, such as the food physical-chemical properties, the processing, and storage conditions [16].…”

Section: Introductionmentioning

confidence: 99%

“…However, the stability of anthocyanins is influenced by several factors, such as the food physical-chemical properties, the processing, and storage conditions [16]. Processing time and temperature are the most important factors affecting the stability of anthocyanin in food processing, where these conditions will be determined according to product characteristics and intended shelf life [18,19]. Also, in this context, during industrial processing it is necessary to continuously monitor pigment degradation, since pigment degradation may reflect changes in sensory and nutritional aspects of products.…”

Section: Introductionmentioning

confidence: 99%

Thermal degradation kinetics of total anthocyanins in açaí pulp and transient processing simulations

et al. 2020

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The aim of this study was to investigate the thermal degradation of açaí pulp anthocyanins in experimental level and to simulate its degradation in a tubular pasteurizer starting from the transient regime. Thermal degradation was experimentally performed at 60, 70, 80, and 90 °C, in which samples were collected throughout 90 min. Anthocyanin concentration was determined using the differential pH method. The first-order kinetic model with low activation energy (42.8 kJ mol −1) and the thermodynamic parameters obtained (∆H > 0, ∆G > 0, and ∆S < 0) confirmed the high thermal stability of anthocyanin in açaí pulp. For the simulations, the mass and energy balances took into consideration a transient regime and also variation of anthocyanin concentration with the tube length. The finite difference method was used to solve the partial derivates. Were evaluated the effects of flow rate, solid content, heat exchange temperature, and tube length and diameter ratio. Our finds indicated that even considering the critical processing conditions, the losses of anthocyanins do not reach 1%, confirming its high thermal stability.

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Thermal degradation kinetics of anthocyanins extracted from juçara (Euterpe edulis Martius) and “Italia” grapes (Vitis vinifera L.), and the effect of heating on the antioxidant capacity

Cited by 84 publications

References 27 publications

Effect of Processing Methods and Storage Time on the Content of Bioactive Compounds in Blue Honeysuckle Berry Purees

Effect of Processing Methods and Storage Time on the Content of Bioactive Compounds in Blue Honeysuckle Berry Purees

Are Processed Bilberry Products a Good Source of Phenolics?

Thermal degradation kinetics of total anthocyanins in açaí pulp and transient processing simulations

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