Thermal Degradation Kinetics of Anthocyanins and Visual Color of Blood Orange Juice
Thermal degradation kinetics of anthocyanins and visual color (Hunter a value) of blood orange juice were studied at selected temperatures. Results indicated that both the thermal degradation of anthocyanin and visual color followed first-order reaction kinetics, and they can be expressed by the Arrhenius equation. The Ea values of anthocyanin degradation and visual color degradation was 56. 05 and 47.51 kJ/mol, respectively. Higher Ea signified higher thermal sensitivity during thermal processing of blood orange juice. The linear relationship between visual color and anthocyanin content was obtained. Furthermore, in thermal processing of blood orange juice, the formulas of the linear relationships were not significantly different at selected temperatures. The formulas can be expressed as a/a0=0.559 (c/c0) + 0.43. It may be inferred that visual color, which can be measured instantaneously with tristimulus colorimeters for online quality control, can be used to predict the pigment degradation during thermal processing of blood orange juice.
Blood orange juice Anthocyanin Visual color Degradation kinetics Relationship
Shaoqian Cao Qi Lu Xiaolin Yao Siyi Pan Xiaoyun Xu
College of Food Science and Technology ,Huazhong Agricultural University, Wuhan 430070, P. R. China
国际会议
11th International Citrus Congress(第11届国际柑橘大会)
武汉
英文
1446-1449
2008-10-01（万方平台首次上网日期，不代表论文的发表时间）