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| Titel: |
Thermal degradation kinetics of monomeric anthocyanins, colour changes and storage effect in elderberry juices |
| Auteur: |
Casati, Carolina Busso Baeza, Rosa Sanchez, Virginia Catalano, Alejandra López, Paula Zamora, María Clara |
| Verschenen in: |
Journal of berry research |
| Paginering: | Jaargang 5 (2015) nr. 1 pagina's 29-39 |
| Jaar: |
2015-02-03 |
| Inhoud: |
BACKGROUND: Elderberry (Sambucus nigra L.) is considered an interesting fruit as food ingredient, due to its high content of anthocyanins that give products an attractive red colour. OBJECTIVE: The aim of present study was to evaluate the kinetics of elderberry monomeric anthocyanin (MAcy) and colour degradation due to thermal processing and storage. METHODS: Anthocyanins content was measured with pH-differential method. CIELab parameters were obtained with a Minolta Spectrophotometer, total phenolics were determined by Folin-Ciocalteu method. MAcy degradation and evolution of colour parameter a* were fitted to a first–order model. RESULTS: The degradation rate of a* was about three times lower than MAcy degradation rate. Activation energy for degradation of a* and MAcy were 140.6 and 144.6 kJ mol−1 respectively. Degradation rates (k) obtained during storage were 0.025 d−1 for MAcy and 0.0064 d−1 for a*. During storage, 50% reduction of initial values was at 120 days for MAcy and at 432 days for colour parameter a* at 25°C. However, a high retention of polyphenols and antioxidant was noted. CONCLUSIONS: Kinetic parameters calculated for elderberry juice can be used to design a thermal treatment to obtain a high retention of colour and bioactive compounds. |
| Uitgever: |
IOS Press |
| Bronbestand: |
Elektronische Wetenschappelijke Tijdschriften |
Details van artikel 11 van 12 gevonden artikelen
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