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Kinetics of anthocyanin degradation and browning in reconstituted blackberry juice treated at high temperatures (100-180 degrees C).

Identifieur interne : 000803 ( PubMed/Checkpoint ); précédent : 000802; suivant : 000804

Kinetics 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 Pérez

Source :

Journal of agricultural and food chemistry [ 1520-5118 ] ; 2010.

RBID : pubmed:20108918

English descriptors

KwdEn :
- Anthocyanins (analysis), Anthocyanins (chemistry), Beverages (analysis), Calorimetry, Citrus sinensis, Fruit (chemistry), Hot Temperature, Kinetics, Maillard Reaction, Vitis.
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:

Costa Rica

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Le document en format XML

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<author><name sortKey="Jimenez, Nadiarid" sort="Jimenez, Nadiarid" uniqKey="Jimenez N" first="Nadiarid" last="Jiménez">Nadiarid Jiménez</name>
<affiliation wicri:level="1"><nlm:affiliation>Escuela de Tecnologia de Alimentos, Universidad de Costa Rica, Apartado Postal 11501-2060, San Jose, Costa Rica.</nlm:affiliation>
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<author><name sortKey="Lima, Janice" sort="Lima, Janice" uniqKey="Lima J" first="Janice" last="Lima">Janice Lima</name>
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<author><name sortKey="Dornier, Manuel" sort="Dornier, Manuel" uniqKey="Dornier M" first="Manuel" last="Dornier">Manuel Dornier</name>
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<author><name sortKey="Perez, Ana Mercedes" sort="Perez, Ana Mercedes" uniqKey="Perez A" first="Ana Mercedes" last="Pérez">Ana Mercedes Pérez</name>
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<term>Kinetics</term>
<term>Maillard Reaction</term>
<term>Vitis</term>
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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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<Abstract><AbstractText>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.</AbstractText>
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Kinetics of anthocyanin degradation and browning in reconstituted blackberry juice treated at high temperatures (100-180 degrees C).

Kinetics of anthocyanin degradation and browning in reconstituted blackberry juice treated at high temperatures (100-180 degrees C).

Source :

English descriptors

Abstract

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Links to Exploration step

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