Thermal degradation kinetics of anthocyanin and visual colour of plum puree
Source: European Food Research and Technology A, Volume 218, Number 6, May 2004 , pp. 525-528(4)
Abstract: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.
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: email@example.com 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