Kinetics of anthocyanin degradation and browning in reconstituted blackberry juice treated at high temperatures (100-180 °C)

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 4, 2010, Pages 2314-2322

  Jiménez, Nadiarid ^a   Bohuon, Philippe ^b   Lima, Janice ^c   Dornier, Manuel ^b   Vaillant, Fabrice ^b   Pérez, Ana Mercedes ^d  

^a UNIVERSIDAD DE COSTA RICA   (Costa Rica)

^b UMR QUALISUD   (France)

^c EMBRAPA AGROINDÚSTRIA TROPICAL   (Brazil)

^d Centro Nacional de Ciencia y Tecnologia de Alimentos   (Costa Rica)

Author keywords

Anthocyanins; Blackberry juice; Heat treatment; Kinetics modeling; Nonenzymatic browning

Indexed keywords

RUBUS;

EID: 77249174829     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf902381e     Document Type: Article

References (35)

1. Siriwoharn, T.; Wrolstad, R. E.; Finn, C. E.; Pereira, C. B. Influence of cultivar, maturity, and sampling on blackberry (Rubus L. hybrids) anthocyanins, polyphenolics, and antioxidant properties. J. Agric. Food Chem. 2004, 52, 8021-8030.
2. Mertz, C.; Cheynier, V.; Gunata, Z.; Brat, P. Analysis of phenolic compounds in two blackberry species (Rubus glaucus and Rubus adenotrichus) by high-performance liquid chromatography with diode array detection and electrospray ion trap mass spectrometry. J. Agric. Food Chem. 2007, 55, 8616-8624. (Pubitemid 350013107)
3. Prior, R. L., Absorption and Metabolism of Anthocyanins: Potential Health Effects. In Phytochemicals: Mechanisms of Action; Meskin, M. S., Bidlack, W. R., Davies, A. J., Lewis, D. S., Randolph, R. K., Eds.; CRC Press: Boca Raton, FL, 2004; pp 1-19.
4. Clifford, M. N.; Scalbert, A. Ellagitannins-nature, occurrence and dietary burden. J. Sci. Food Agric. 2000, 80, 1118-1125.
5. Wrolstad, R. E.; Durst, R. W.; Lee, J. Tracking color and pigment changes in anthocyanin products. Trends Food Sci. Technol. 2005, 16,423-428. (Pubitemid 41207992)
6. Sadilova, E.; Stintzing, F. C.; Carle, R. Thermal degradation, of acylated and nonacylated anthocyanins. J. food Sci. 2006, 71, C504-C512. (Pubitemid 44571788)
7. Cisse, M.; Vaillant, F.; Dornier, M.; Acosta, O.; Dhuique-Mayer, C. Thermal degradation kinetics of anthocyanins from blood orange, blackberry and roselle, using the Arrhenius, Eyring and Ball models. J. Agric. Food Chem. 2009, 57, 6285-6291.
8. Cao, S. Q.; Liu, L.; Pan, S. Y.; Lu, Q.; Xu, X. Y. A Comparison of Two Determination Methods for Studying Degradation Kinetics of the Major Anthocyanins from Blood Orange. J. Agric. Food Chem. 2009, 57, 245-249.
9. Harbourne, N.; Jacquier, J. C.; Morgan, D. J.; Lyng, J. G. Determination of the degradation kinetics of anthocyanins in a model juice system using isothermal and non-isothermal methods. Food Chem. 2008, 111, 204-208.
10. Mishra, D. K.; Dolan, K. D.; Yang, L. Confidence intervals for modeling anthocyanin retention in grape pomace during nonisothermal heating, J. food Sci. 2008, 73, E9-E15.
11. Yang, Z. D.; Han, Y. B.; Gu, Z. X.; Fan, G. J.; Chen, Z. G. Thermal degradation kinetics of aqueous anthocyanins and visual color of purple corn (Zea mays L.) cob. Innovative Food Sci. Emerging Technol. 2008, 9, 341-347.
12. Wang, W. D.; Xu, S. Y. Degradation kinetics of anthocyanins in blackberry juice and concentrate. J. food Eng. 2007, 82, 271275.
13. Reyes, L. F.; Cisneros-Zevallos, L. Degradation kinetics and colour of anthocyanins in aqueous extracts of purple- and redflesh potatoes (Solanum tuberosum L.). Food Chem. 2001, 100, 885-894.
14. Kirca, A.; Ozkan, M.; Cemeroglu, B. Effects of temperature, solid content and pH on the stability of black carrot anthocyanins. Food. Chem. 2007, 101, 212-218. (Pubitemid 44209313)
15. Cemeroglu, B.; Velioglu, S.; Isik, S. Degradation Kinetics of Anthocyanins in Sour Cherry Juice and Concentrate. J. food Sci. 1994, 59, 1216-121.8.
16. Debicki-Pospisil, J.; Lovric, T.; Trinajstic, N.; Sabljic, A. Anthocyanin Degradation in the Presence of Furfural and 5-Hydroxymethylfurfural. J. food Sci. 1983, 48, 411-416.
17. Da Silva, P. F.; Moreira, R. G. Vacuum frying of high-quality fruit and vegetable-based snacks. LWT-Food Sci. Technol. 2008, 41, 1758-1767.
18. Camire, M. E.; Chaovanalikit, A.; Dougherty, M. P.; Briggs, J. Blueberry and grape anthocyanins as breakfast cereal colorants. J. food Sci. 2002, 67, 438-441.
19. Tonon, R. V.; Brabet, C.; Hubinger, M. D. Influence of process conditions on the physicochemical properties of acai (Euterpe oleraceae Mart.) powder produced by spray drying. J. Food Eng. 2008, 88, 411-418.
20. Hessler, J. P. The use of Monte Carlo simulations to evaluate kinetic data and analytic approximations. Int. J.- Chem. Kinet. 1997, 29, 803-817.
21. AOAC. Fruits and fruits products. In Official Methods ofAnalysis of the Association of Official Analytical Chemists International; Helrich, K., Ed.; Arlington, VA, 1990; pp 910-928.
22. Giusti, M. M.; Wrolstad, R. E. Anthocyanins. Characterization and Measurement with UV-Visible Spectroscopy. In Current protocols in food analytical chemistry; Wrolstad, R. E., Ed.; John Wiley & Sons: New York, 2001, pp F1.2.1-F1.2.13.
23. pH differential method: Collaborative study. J. AOAC Int. 2005, 88, 1269-1278.
24. George, S.; Brat, P.; Alter, P.; Amiot, M. J. Rapid determination of polyphenols and vitamin C in plant-derived products. J. Agric. Food Chem. 2005, 53, 1370-1373. (Pubitemid 40322121)
25. Ou, B. X.; Hampsch-Woodill, M.; Prior, R. L. Development and validation of an improved oxygen radical absorbance capacity assay using fluorescein as the fluorescent probe. J. Aeric. Food Chem. 2001, 49, 4619-4626.
26. Gancel, A. L.; Alter, P.; Dhuique-Mayer, C.; Ruales, J.; Vaillant, F. Identifying Carotenoids and Phenolic Compounds In Naranjilla (Solanum quitoense Lam. Var. Puyo Hybrid), an Andean Fruit. J. Agric. Food Chem. 2008, 56, 11890-11899.
27. Buglione,M.;Lozano,J. Nonenzymaticbrowningandchemicalchangesduringgrapejuicestorage.J.foodSci.2002,67, 1538-1543.(Pubitemid34696119)
28. Lagarias, J. C.; Reeds, J. A.; Wright, M. H.; Wright, P. E. Convergence properties of the Nelder-Mead simplex method in low dimensions, Siam J. Optimiz. 1998, 9, 112-147.
29. van Boekel, M. A. J. S. Statistical aspects of kinetic modeling for food science problems, J. food Sci. 1996, 61, 477-485.
30. ISO NF ENC 13005. Détermination de l'incertitude élargie. In Guide pour l'expression de l'incertitude de mesure; AFNOR: Paris, 1999; pp 39-134.
31. Benvenuti, S.; Pellati, F.; Melegari, M.; Bertelli, D. Polyphenols, anthocyanins, ascorbic acid, and radical scavenging activity of Rubus, Ribes, and Aronia. J. Food Sci. 2004, 69, C164-C169.
32. Yilmaz, Y.; Toledo, R. Antioxidant activity of water-soluble Maillard reaction products. Food Chem. 2005, 93, 273-278. (Pubitemid 40724513)
33. van Boekel, M. A. J. S. Kinetic modeling of reactions in food; CRC Press: 2009; pp 7-50- 7-60.
34. Avallone, S.; Rojas-Gonzalez, J. A.; Trystram, G.; Bohuon, P. Thermal Sensitivity of Some Plantain Micronutrients during DeepFat Frying, J. food Sci. 2009, 74, C339-C347.
35. Peleg, M.; Normand, M. D.; Corradini, M. G. Interactive software for estimating the efficacy of non-isothermal heat preservation processes, Int. J. Food Microbiol. 2008, 126, 250-257.