Thermal degradation kinetics of anthocyanins and visual colour of Urmu mulberry (Morus nigra L.)

Journal of Food Engineering

Volumn 116, Issue 2, 2013, Pages 541-547

  Kara, Şelale ^a   Ercȩlebi, Emine Alben ^a  

^a GAZIANTEP UNIVERSITY   (Turkey)

Author keywords

Anthocyanin; Colour; Concentrate; Kinetics; Thermal degradation; Urmu mulberry

Indexed keywords

ANTHOCYANINS; COLOR; COLOR PRINTING; DEGRADATION; ENZYME KINETICS; KINETICS; PLANTS (BOTANY); PYROLYSIS;

ANTIOXIDANT CAPACITY; CONCENTRATE; FIRST ORDER REACTIONS; NEGATIVE CORRELATION; POSITIVE CORRELATIONS; SOLUBLE SOLID CONTENT; THERMAL DEGRADATION KINETICS; URMU MULBERRY;

REACTION KINETICS;

MORUS (ANGIOSPERM); MORUS NIGRA;

EID: 84883446257     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.12.030     Document Type: Article

References (32)

1. Ahmed, J., Shivhare, U.S., Raghavan, G.S.V., 2004. Thermal degradation kinetics of anthocyanins and visual colour of plum puree. European Food Research and Technology 218, 525-528. (Pubitemid 40871409)
2. Aramwit, P., Bang, N., Srichana, T., 2010. The properties and stability of anthocyanins in mulberry fruits. Food Research International 43, 1093-1097.
3. Bae, S., Suh, H., 2007. Antioxidant activities of five different mulberry cultivars in Korea. LWT-Food Science and Technology 40, 955-962. (Pubitemid 46341370)
4. Brand-Williams, W., Cuvelier, M.E., Berset, C., 1995. Use of free radical method to evaluate antioxidant activity. Lebensmittel Wissen-shaft und-Technologie 28, 25-30.
5. Bridle, P., Timberlake, C.F., 1997. Anthocyanins as natural food colors - selected aspects. Food Chemistry 58, 103-109. (Pubitemid 27036089)
6. Cemeroǧlu, B., Velioglu, S., Işik, S., 1994. Degradation kinetics of anthocyanins in sour cherrry juice and concentrate. Journal of Food Science 59, 1216-1218.
7. Du, Q., Zheng, J., Xu, Y., 2008. Composition of anthocyanins in mulberry and their antioxidant activity. Journal of Food Composition and Analysis 21, 390-395.
8. Ercişli, S., Orhan, E., 2007. Chemical composition of white (Morus alba), red (Morus rubra) and black (Morus nigra) mulberry fruits. Food Chemistry 103, 1380-1384. (Pubitemid 46467134)
9. Ercişli, S., Orhan, E., 2008. Some physico-chemical characteristics of black mulberry (Morus nigra L.) genotypes from Northeast Anatolia region of Turkey. Scientia Horticulturae 116, 41-46. (Pubitemid 351241298)
10. Fazaeli, M., Yousefi, S., Emam-Djomeh, Z., 2011. Investigation on the effects of microwave and conventional heating methods on the phytochemicals of pomegranate (Punica granatum L.) and black mulberry juices. Food Research International. http://dx.doi.org/10.1016/j.foodres.2011.03.043.
11. Garza, S., Ibarz, A., Pagan, J., Giner, J., 1999. Non-enzymatic browning in peach puree during heating. Food Research International 32, 335-343. (Pubitemid 29492537)
12. Garzon, G.A., Wrolstad, R.E., 2002. Comparison of the stability of pelargonidin-based anthocyanins in strawberry juice and concentrate. Journal of Food Science 67, 1288-1299. (Pubitemid 34696078)
13. Giusti, M.M., Wrolstad, R.E., 2001. Characterization and measurement of anthocyanins by UV-Visible spectroscopy. Current Protocols in Food Analytical Chemistry, F1.2.1-F1.2.13.
14. Ibarz, A., Pagan, J., Garza, S., 1999. Kinetic models for colour changes in pear puree during heating at relatively high temperatures. Journal of Food Engineering 39, 415-422.
15. Ibarz, A., Pagan, J., Garza, S., 2000. Kinetic models of non-enzymatic browning in apple puree. Journal of the Science of Food and Agriculture 80, 1162-1168. (Pubitemid 30368882)
16. Kirca, A., Özkan, M., Cemeroǧlu, B., 2003. Thermal stability of black corrot anthocyanins in blood orange juice. Journal of Food Quality 26, 361-366. (Pubitemid 38026627)
17. Kirca, A., Özkan, M., Cemeroǧlu, B., 2006. Stability of black carrot anthocyanins in various fruit juices and nectars. Food Chemistry 97, 598-605. (Pubitemid 43181656)
18. Kirca, A., Özkan, M., Cemeroǧlu, B., 2007. Effects of temperature, solid content and pH on the stability of black carrot anthocyanins. Food Chemistry 101, 212-218. (Pubitemid 44209313)
19. Loughrey, K., 2002. Overview of colour analysis. Current Protocols in Food Analytical Chemistry, F5.1.1-F5.1.13.
20. Lozano, J.E., Ibarz, A., 1997. Colour changes in concentrated fruit pulp during heating at high temperatures. Journal of Food Engineering 31, 365-373. (Pubitemid 127418072)
21. Markakis, P., 1982. Anthocyanins as food additives. In: Markakis, P. (Ed.), Anthocyanins as Food Colors. Academic Press, New York, pp. 245-253.
22. Maskan, M., 2006. Production of pomegranate (Punica granatum L.) juice concentrate by various heating methods: colour degradation and kinetics. Journal of Food Engineering 72, 218-224. (Pubitemid 41240535)
23. Orhan, E., Ercişli, S., 2010. Genetic relationships between selected Turkish mulberry genotypes (Morus spp) based on RAPD markers. Genetic and Molecular Research 9 (4), 2176-2183.
24. Özgen, M., Serçe, S., Kaya, C., 2009. Phythochemical and antioxidant properties of anthocyanin-rich Morus nigra and Morus rubra fruits. Scientia Horticulturae 119, 275-279.
25. Pawlowska, A.M., Camangi, F., Braca, A., 2010. Quali-quantitative analysis of flavonoids of Cornus mas L. (Cornaceae) fruits. Food Chemistry 119, 1257-1261.
26. Shao-qian, C., Liang, L., Si-yi, P., 2011. Thermal degradation kinetics of anthocyanins and visual color of blood orange juice. Agricultural Sciences in China 10 (12), 1992-1997.
27. Singleton, V.L., Rossi, J.A., 1965. Colourimetry of total phenolics with phosphomolybdic-phospholungistic acid reagents. American Journal of Enology and Viticulture 16, 144-158.
28. Tsai, P.J., Delva, L., Yu, T.Y., Huang, Y.T., Dufossé, L., 2005. Effect of sucrose on the anthocyanin and antioxidant capacity of mulberry extract during high temperature heating. Food Research International 38, 1059-1065. (Pubitemid 41080557)
29. Tural, S., Koca, I., 2008. Physico-chemical and antioxidant properties of cornelian cherry fruits (Cornus mas L.) grown in Turkey. Scientia Horticulturae 116, 362-36.
30. Wang, W.D., Xu, S.Y., 2007. Degradation kinetics of anthocyanins in blackberry juice and concentrate. Journal of Food Engineering 82, 271-275.
31. Wrolstad, R.E., Durst, R.W., Lee, J., 2005. Tracking colour and pigment changes in anthocyanins. Trends in Food Science and Technology 16, 423-428. (Pubitemid 41207992)
32. Yang, Z., Han, Y., Gu, Z., Fan, G., Chen, Z., 2008. Thermal degradation kinetics of aqueous anthocyanins and visual colour of purple corn (Zea mays L.) cob. Innovative Food Science and Emerging Technologies 9, 341-347.