Thermal stability of black carrot anthocyanins in blond orange juice

Kirca A., OZKAN M., CEMEROGLU B.

JOURNAL OF FOOD QUALITY, vol.26, no.5, pp.361-366, 2003 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 26 Issue: 5
  • Publication Date: 2003
  • Doi Number: 10.1111/j.1745-4557.2003.tb00252.x
  • Journal Name: JOURNAL OF FOOD QUALITY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.361-366
  • Çanakkale Onsekiz Mart University Affiliated: No

Abstract

Blond orange juice was colored with black carrot concentrate as an alternative to blood orange juice. Thermal stability of anthocyanins from black carrots in orange juice was determined at 70, 80 and 90C. Anthocyanin degradation in colored blond orange juice followed to first-order reaction kinetics. As expected, the degradation rate was dependent on temperature, being faster at higher temperatures. Half-lives for anthocyanin degradation were 12.5, 6.3 and 3.1 h at 70, 80 and 90C, respectively. Between 70-90C, activation energy was 72.03 kJ mol(-1). Results showed that coloring blond orange juice with black carrot concentrate resulted in a much more stable product as compared with blood orange juice.