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Thermal Degradation Kinetics of Anthocyanins from Blood Orange, Blackberry, and Roselle Using the Arrhenius, Eyring, and Ball Models

Identifieur interne : 001F18 ( Main/Exploration ); précédent : 001F17; suivant : 001F19

Thermal Degradation Kinetics of Anthocyanins from Blood Orange, Blackberry, and Roselle Using the Arrhenius, Eyring, and Ball Models

Auteurs : Mady Cisse [Sénégal] ; Fabrice Vaillant [France] ; Oscar Acosta [Costa Rica] ; Claudie Dhuique-Mayer [France] ; Manuel Dornier [France]

Source :

Journal of agricultural and food chemistry : (Print) [ 0021-8561 ] ; 2009.

RBID : Pascal:09-0472380

Descripteurs français

Pascal (Inist)
- Dégradation thermique, Cinétique, Anthocyane, Sang, Orange, Modèle, Citrus, Flavonoïde, Rubus, Hibiscus.

English descriptors

KwdEn :
- Anthocyanin, Blood, Citrus, Flavonoid, Hibiscus, Kinetics, Models, Orange, Rubus, Thermal degradation.

Abstract

Anthocyanin stability was assessed over temperatures ranging from 30 to 90 °C for seven products: blood orange juice [Citrus sinensis (L.) Osbeck]; two tropical highland blackberry juices (Rubus adenotrichus Schlech.), one with high content and the other with low content of suspended insoluble solids (SIS); and four roselle extracts (Hibiscus sabdariffa L.). The blackberry juice showed the highest content of anthocyanins with 1.2 g/L (two times less in the roselle extracts and 12 times less in the blood orange juice). The rate constant for anthocyanin degradation and isothermal kinetic parameters were calculated according to three models: Arrhenius, Eyring, and Ball. Anthocyanins in blood orange juice presented the highest rate constant for degradation, followed by the blackberry juices and roselle extracts. Values of activation energies were 66 and 37 kJ/mol, respectively, for blood orange and blackberry and 47-61 kJ/mol for roselle extracts. For the blackberry juices, a high SIS content provided only slight protection for the anthocyanins. The increasing content of dissolved oxygen, from 0.5 to 8.5 g/L, did not significantly increase the rate constant. For both isothermal and nonisothermal treatments, all three models accurately predicted anthocyanin losses from different food matrices.

Affiliations:

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Le document en format XML

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<front><div type="abstract" xml:lang="en">Anthocyanin stability was assessed over temperatures ranging from 30 to 90 °C for seven products: blood orange juice [Citrus sinensis (L.) Osbeck]; two tropical highland blackberry juices (Rubus adenotrichus Schlech.), one with high content and the other with low content of suspended insoluble solids (SIS); and four roselle extracts (Hibiscus sabdariffa L.). The blackberry juice showed the highest content of anthocyanins with 1.2 g/L (two times less in the roselle extracts and 12 times less in the blood orange juice). The rate constant for anthocyanin degradation and isothermal kinetic parameters were calculated according to three models: Arrhenius, Eyring, and Ball. Anthocyanins in blood orange juice presented the highest rate constant for degradation, followed by the blackberry juices and roselle extracts. Values of activation energies were 66 and 37 kJ/mol, respectively, for blood orange and blackberry and 47-61 kJ/mol for roselle extracts. For the blackberry juices, a high SIS content provided only slight protection for the anthocyanins. The increasing content of dissolved oxygen, from 0.5 to 8.5 g/L, did not significantly increase the rate constant. For both isothermal and nonisothermal treatments, all three models accurately predicted anthocyanin losses from different food matrices.</div>
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Thermal Degradation Kinetics of Anthocyanins from Blood Orange, Blackberry, and Roselle Using the Arrhenius, Eyring, and Ball Models

Thermal Degradation Kinetics of Anthocyanins from Blood Orange, Blackberry, and Roselle Using the Arrhenius, Eyring, and Ball Models

Source :

Descripteurs français

English descriptors

Abstract

Links toward previous steps (curation, corpus...)

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Pour manipuler ce document sous Unix (Dilib)

Pour mettre un lien sur cette page dans le réseau Wicri