Kinetics of anthocyanin degradation and browning in reconstituted blackberry juice treated at high temperatures (100-180 degrees C).
Identifieur interne : 001A35 ( Main/Exploration ); précédent : 001A34; suivant : 001A36Kinetics of anthocyanin degradation and browning in reconstituted blackberry juice treated at high temperatures (100-180 degrees C).
Auteurs : Nadiarid Jiménez [Costa Rica] ; Philippe Bohuon ; Janice Lima ; Manuel Dornier ; Fabrice Vaillant ; Ana Mercedes PérezSource :
- Journal of agricultural and food chemistry [ 1520-5118 ] ; 2010.
English descriptors
- KwdEn :
- MESH :
- chemical , analysis : Anthocyanins.
- chemical , chemistry : Anthocyanins.
- analysis : Beverages.
- chemistry : Fruit.
- Calorimetry, Citrus sinensis, Hot Temperature, Kinetics, Maillard Reaction, Vitis.
Abstract
Monomeric anthocyanin degradation and nonenzymatic browning (NEB) index have been determined in reconstituted blackberry juice heated at high temperature in a hermetically sealed cell. Statistical analysis demonstrated that, when the temperature range (100-180 degrees C) was divided into two subranges (100-140 and 140-180 degrees C) for anthocyanin degradation, reaction kinetics were well represented by two sequential first-order reactions. The activation energy for NEB from 100 to 180 degrees C (106 kJxmol(-1)) was slightly higher than the anthocyanin value at the lower temperature range (92 kJxmol(-1)), but was more than twice the value for the higher range (44 kJxmol(-1)). The reaction rate constant at 140 degrees C for anthocyanin degradation (3.5 x 10(-3) s(-1)) was two times that for the NEB index (1.6 x 10(-3) s(-1)). Hence, anthocyanin degradation was faster than the appearance of NEB products. The non-isothermal method developed allows estimating kinetic parameters and thereby generating temperature profiles of heat processes that would help preserve the nutritional properties of foods during high-temperature processes.
DOI: 10.1021/jf902381e
PubMed: 20108918
Affiliations:
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Le document en format XML
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<front><div type="abstract" xml:lang="en">Monomeric anthocyanin degradation and nonenzymatic browning (NEB) index have been determined in reconstituted blackberry juice heated at high temperature in a hermetically sealed cell. Statistical analysis demonstrated that, when the temperature range (100-180 degrees C) was divided into two subranges (100-140 and 140-180 degrees C) for anthocyanin degradation, reaction kinetics were well represented by two sequential first-order reactions. The activation energy for NEB from 100 to 180 degrees C (106 kJxmol(-1)) was slightly higher than the anthocyanin value at the lower temperature range (92 kJxmol(-1)), but was more than twice the value for the higher range (44 kJxmol(-1)). The reaction rate constant at 140 degrees C for anthocyanin degradation (3.5 x 10(-3) s(-1)) was two times that for the NEB index (1.6 x 10(-3) s(-1)). Hence, anthocyanin degradation was faster than the appearance of NEB products. The non-isothermal method developed allows estimating kinetic parameters and thereby generating temperature profiles of heat processes that would help preserve the nutritional properties of foods during high-temperature processes.</div>
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<name sortKey="Lima, Janice" sort="Lima, Janice" uniqKey="Lima J" first="Janice" last="Lima">Janice Lima</name>
<name sortKey="Perez, Ana Mercedes" sort="Perez, Ana Mercedes" uniqKey="Perez A" first="Ana Mercedes" last="Pérez">Ana Mercedes Pérez</name>
<name sortKey="Vaillant, Fabrice" sort="Vaillant, Fabrice" uniqKey="Vaillant F" first="Fabrice" last="Vaillant">Fabrice Vaillant</name>
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<country name="Costa Rica"><noRegion><name sortKey="Jimenez, Nadiarid" sort="Jimenez, Nadiarid" uniqKey="Jimenez N" first="Nadiarid" last="Jiménez">Nadiarid Jiménez</name>
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