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| Thermal Degradation Kinetics of Anthocyanins and Visual Color of Blood Orange Juice |
| CAO Shao-qian, LIU Liang , PAN Si-yi |
1. College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, P.R.China
2. Department of Applied Biology, Zhejiang Pharmaceutical College, Ningbo 315100, P.R.China
3. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, P.R.China |
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摘要 Thermal degradation kinetics of anthocyanins and visual color (Hunter a* value) of blood orange juice were studied at selected temperatures (70-90°C). Results indicated that both the thermal degradation of anthocyanin and visual color all followed first-order reaction kinetics, and they could be expressed by Arrhenius equation. The activation energy values for the anthocyanins degradation and visual color degradation were 55.81 and 47.51 kJ mol-1, respectively. The linear relationship between visual color and anthocyanin content was obtained. Furthermore, during thermal processing of blood orange juice, the formulas about the linear relationships showed no significant difference at selected temperatures. So, the relationships between visual color and anthocyanins content during thermal processing at selected temperatures could be described by the same equation: a*/a0 *=0.559(C/C0)+0.43. It might be inferred that visual color measured instantaneously by tristimulus colorimeters for on-line quality control, could be used to predict the anthocyanins degradation during thermal processing of blood orange juice.
Abstract Thermal degradation kinetics of anthocyanins and visual color (Hunter a* value) of blood orange juice were studied at selected temperatures (70-90°C). Results indicated that both the thermal degradation of anthocyanin and visual color all followed first-order reaction kinetics, and they could be expressed by Arrhenius equation. The activation energy values for the anthocyanins degradation and visual color degradation were 55.81 and 47.51 kJ mol-1, respectively. The linear relationship between visual color and anthocyanin content was obtained. Furthermore, during thermal processing of blood orange juice, the formulas about the linear relationships showed no significant difference at selected temperatures. So, the relationships between visual color and anthocyanins content during thermal processing at selected temperatures could be described by the same equation: a*/a0 *=0.559(C/C0)+0.43. It might be inferred that visual color measured instantaneously by tristimulus colorimeters for on-line quality control, could be used to predict the anthocyanins degradation during thermal processing of blood orange juice.
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Received: 17 June 2010
Accepted:
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| Fund: We thank Hubei Wangchunhua Co. Ltd., China, for providing plant materials. This work was funded by the Natural Science Foundation of Hubei Province, China(2006ABA168). |
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Corresponding Authors:
Correspondence PAN Si-yi, Tel: +86-27-87283778, Fax: +86-27-87288373, E-mail:
pansiyi@mail.hzau.edu.cn
E-mail: pansiyi@mail.hzau.edu.cn
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| About author: CAO Shao-qian, Tel: +86-574-88222773, E-mail: shaoqiancao@yahoo.com.cn; |
Cite this article:
CAO Shao-qian, LIU Liang , PAN Si-yi.
2011.
Thermal Degradation Kinetics of Anthocyanins and Visual Color of Blood Orange Juice. Journal of Integrative Agriculture, 10(12): 1992-1997.
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