Degradation kinetics of total anthocyanins and formation of polymeric color in blueberry hydrothermodynamic (HTD) processing. (February 2016)

• Record Type: Journal Article
• Authors: Martynenko, Alex; Chen, Yougui
• Is Part Of: Journal of food engineering. Volume 171(2016:Feb.)
• Page Start: 44
• Page End: 51
• Publication Date: 2016-02
• Subjects: Blueberry -- Hydrothermodynamic -- Kinetics -- Anthocyanin -- Polymeric color -- Enzyme; Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Analyse -- Périodiques; Aliments -- Recherche -- Périodiques; 664.005
• DOI: 10.1016/j.jfoodeng.2015.10.008
• Languages: English
• ISSNs: 0260-8774

Abstract

Abstract: Anthocyanin degradation and formation of polymeric color of blueberry puree in novel hydrothermodynamic (HTD) processing was studied. Anthocyanin degradation was non-significant in the range of temperatures from 2.5 to 80 °C, becoming significant above 80 °C (p < 0.05). Analysis of kinetic data indicated a first-order reaction for the degradation of blueberry anthocyanins with energy of activation 66.37 kJ/mol and half-lives (t1/2 ) of 346.6, 187.3, 123.8, 80.6 and 38.7 min at temperatures of 70, 80, 87.5, 95 and 105 °C respectively. Polymeric color formation followed zero-order kinetics, progressively increasing with temperature. Polyphenol oxidase (PPO) and peroxidase (POD) were completely deactivated at 80 °C, which can be the reason of better shelf-life stability (t1/2 = 533.2 and 216.6 days at 4 and 20 °C, respectively). The beneficial aspect of technology on anthocyanin degradation and storage stability could be attributed to unique combination of temperature-pressure regimes of HTD processing. Highlights: Effect of HTD processing on thermal degradation of anthocyanins was non-significant at temperatures from 2.5 to 80 °​C. Energy of activation in HTD processing in the range of 70–105 °C was 66.37 kJ/mol. HTD completely deactivated polyphenol oxidase (PPO) and peroxidase (POD) at 80 °C. Energy of activation in storage of HTD processed blueberry puree in the range 4–25 °C was 24.40–29.98 kJ/mol.