Effects of temperature, solid content and pH on the stability of black carrot anthocyanins


Kirca A. , OZKAN M., CEMEROGLU B.

FOOD CHEMISTRY, cilt.101, ss.212-218, 2007 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 101 Konu: 1
  • Basım Tarihi: 2007
  • Doi Numarası: 10.1016/j.foodchem.2006.01.019
  • Dergi Adı: FOOD CHEMISTRY
  • Sayfa Sayıları: ss.212-218

Özet

Anthocyanin stability of black carrots was studied at various solid contents (11, 30, 45 and 64 degrees Brix) and pHs (4.3 and 6.0) during both heating, at 70-90 degrees C, and storage at 4-37 degrees C. Monomeric anthocyanin degradation fitted a first-order reaction model. Degradation of monomeric anthocyanins increased with increasing solid content during heating, while it decreased during storage. For example, at pH 4.3, half-life periods for anthocyanins at 30, 45 and 64 degrees Brix were, respectively, 8.4, 6.9 and 5.2 h during heating at 80 degrees C and 18.7, 30.8 and 35.9 weeks during storage at 20 degrees C. At 30-64 degrees Brix, increasing pH from 4.3 to 6.0 enhanced the degradation of anthocyanins during heating. The effect of pH on thermal stability of anthocyanins was also studied at six different pHs (2.5-7.0) in citrate-phosphate buffer solutions and significant decrease in anthocyanin stability was observed at pHs above 5.0. Higher activation energies (E-a) were obtained during heating than during storage with increasing solid contents. At 30-64 degrees Brix, E-a values ranged from 68.8 to 95.10 mol(-1) during heating and from 62.1 to 86.2 kJ mol(-1) during storage. Q(10) values at 20-37 degrees C were as high as 3.1 at 45 degrees Brix and 3.6 at 64 degrees Brix. (c) 2006 Elsevier Ltd. All rights reserved.