Thermal degradation kinetics of anthocyanin and visual colour of plum puree

Authors: Ahmed, J.1; Shivhare, U.2; Raghavan, G.3

Source: European Food Research and Technology A, Volume 218, Number 6, May 2004 , pp. 525-528(4)

Publisher: Springer

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Thermal degradation kinetics of anthocyanin and visual colour (tristimulus L, a and b values) of plum puree were studied at selected temperatures (50–90 °C) for a residence time of 20 min. Results indicated that the thermal degradation of anthocyanin, tristimulus colour a value (representing redness) and L×a×b value (representing total colour) followed first-order reaction kinetics. The activation energy values for anthocyanin, red colour and total colour were 37.48, 25.86 and 30.68 kJ/mol respectively. Higher activation energy signified higher thermal sensitivity of anthocyanin during heat processing of plum puree. A linear relationship described well the variation of total visual colour (L×a×b) with anthocyanin content of plum puree during thermal processing.

Keywords: Activation energy; Anthocyanin; Colour; Plum puree; Thermal degradation

Document Type: Research Article


Affiliations: 1: Department of Food Science, Faculty of Food Systems, UAE university, PO Box 17555, Al Ain, United Arab Emirates, Email: 2: Department of Chemical Engineering and Technology, Panjab University, Chandigarh, India, 3: Department of Agricultural and Biosystems Engineering, McGill University, Macdonald Campus 21, 111 Lakeshore, Ste-Anne de Bellevue, Quebec H9X 3V9, Canada,

Publication date: May 1, 2004

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