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Determination of the degradation kinetics of anthocyanins in a model juice system using isothermal and non-isothermal methods

Harbourne, N., Jacquier, J. C., Morgan, D. J. and Lyng, J. G. (2008) Determination of the degradation kinetics of anthocyanins in a model juice system using isothermal and non-isothermal methods. Food Chemistry, 111 (1). pp. 204-208. ISSN 0308-8146

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To link to this item DOI: 10.1016/j.foodchem.2008.03.023

Abstract/Summary

The effect of temperature on the degradation of blackcurrant anthocyanins in a model juice system was determined over a temperature range of 4–140 °C. The thermal degradation of anthocyanins followed pseudo first-order kinetics. From 4–100 °C an isothermal method was used to determine the kinetic parameters. In order to mimic the temperature profile in retort systems, a non-isothermal method was applied to determine the kinetic parameters in the model juice over the temperature range 110–140 °C. The results from both isothermal and non-isothermal methods fit well together, indicating that the non-isothermal procedure is a reliable mathematical method to determine the kinetics of anthocyanin degradation. The reaction rate constant (k) increased from 0.16 (±0.01) × 10−3 to 9.954 (±0.004) h−1 at 4 and 140 °C, respectively. The temperature dependence of the rate of anthocyanin degradation was modelled by an extension of the Arrhenius equation, which showed a linear increase in the activation energy with temperature.

Item Type:Article
Refereed:Yes
Divisions:No Reading authors. Back catalogue items
Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
ID Code:25112
Uncontrolled Keywords:Anthocyanins; Heat processing; Degradation kinetics; Blackcurrant; Isothermal; Non-isothermal
Publisher:Elsevier

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