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Jiangpo is an increasingly popular East Asian spice which is made from Mangnolia officinalis bark and ginger juice. Since it induces bioactive compounds decomposition and has influence on final flavor and fragrance, cooking is regarded as the key operation in preparation of Jiangpo. To evaluate the bioactive compounds content changes of Jiangpo during thermal processing, kinetic parameters including reaction order, rate constant, T1/2 and activation energy of bioactive markers namely honokiol, magnolol and curcumin were determined. Cooking was set at temperatures 60, 90 and 120 °C for selected time intervals. Results displayed the thermal kinetic characteristics of the three compounds. Thermal degradation of Honokiol and magnolol both followed first order kinetic model and the loss of curcumin fitted second order. A mathematical model based on the obtained kinetic parameters has also been developed to predict the degradation of honokiol, magnolol and curcumin in non-isothermal state. All the information in this paper could contribute necessary information for optimizing the existing heat processing of Jiangpo.

Kinetics of bioactive compounds in functional spice Jiangpo during thermal processing