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Degradation Kinetics of Anthocyanin in Blueberry Juice during Thermal Treatment
Author(s) -
Kechinski Carolina Pereira,
Guimarães Pâmela Virgínia Ramos,
Noreña Caciano Pelayo Zapata,
Tessaro Isabel Cristina,
Marczak Lígia Damasceno Ferreira
Publication year - 2010
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2009.01479.x
Subject(s) - anthocyanin , degradation (telecommunications) , chemistry , kinetics , food science , brix , activation energy , organic chemistry , telecommunications , physics , sugar , quantum mechanics , computer science
The kinetics of anthocyanin degradation in blueberry juice during thermal treatment at 40, 50, 60, 70, and 80 °C were investigated in the present study. Anthocyanin degradation was analyzed up to the level of 50% retention using a pH differential method. The degradation of anthocyanin at each temperature level followed a first‐order kinetic model, and the values of half‐life time (t 1/2 ) at temperatures of 40, 50, 60, 70, and 80 °C were found to be 180.5, 42.3, 25.3, 8.6, and 5.1 h, respectively. The activation energy value of the degradation of the 8.9 ° Brix blueberry juice during heating was 80.4 kJ·mol −1 . The thermodynamic functions of activation (Δ G , Δ H , and Δ S ) have been determined as central to understanding blueberry degradation.