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

作者：Martynenko Alex^*; Chen Yougui

来源：Journal of Food Engineering, 2016, 171: 44-51.

DOI：10.1016/j.jfoodeng.2015.10.008

• Blueberry
• Hydrothermodynamic
• Kinetics
• Anthocyanin
• Polymeric color
• Enzyme

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 degrees C, becoming significant above 80 degrees 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 (t(1/2)) of 346.6, 1873, 123.8, 80.6 and 38.7 min at temperatures of 70, 80, 87.5, 95 and 105 degrees C respectively. Polymeric color formation followed zero-order kinetics, progressively increasing with temperature. Polyphenol oxidase (PPO) and peroxidase (POD) were completely deactivated at 80 degrees C, which can be the reason of better shelf-life stability (t(1/2) = 533.2 and 216.6 days at 4 and 20 degrees 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.

• 出版日期2016-2