Degradation Kinetics of Anthocyanin of Traditional and Low-Sugar Blackberry Jam

The objective of this study was to monitor the stability of anthocyanin and phenolic compounds contained in two formulations of blackberry jam (traditional and low-sugar) during storage. For that purpose, jams were prepared with varying amounts of hydrocolloids and investigated as to pH, total solub...

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Bibliographic Details
Published in:Food and bioprocess technology 2012-08, Vol.5 (6), p.2488-2496
Main Authors: de Moura, Sílvia Cristina Sobottka Rolim, da Rocha Tavares, Paulo Eduardo, Germer, Sílvia Pimentel Marconi, Nisida, Alba Lucia Andrade Coelho, Alves, Adriana Barreto, Kanaan, Alexandre Saikali
Format: Article
Language:English
Subjects:
Acidity
Agriculture
Anthocyanins
Biotechnology
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Color
Energy storage
Food Science
Formulations
Original Paper
Oxidation
Phenolic compounds
Phenols
Polyphenols
Reaction kinetics
Stability
Sugar
Water activity
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Summary:The objective of this study was to monitor the stability of anthocyanin and phenolic compounds contained in two formulations of blackberry jam (traditional and low-sugar) during storage. For that purpose, jams were prepared with varying amounts of hydrocolloids and investigated as to pH, total soluble solids, water activity, total acidity, total anthocyanins and total polyphenols. In order to accompany and assess the levels of phenolic compounds and colour ( L *, a * and b *) changes, the samples were stored for 180 days at two different temperatures (10 and 25 °C). The Arrhenius model was used to determine the relationship between the reaction rate ( k ) at the different storage temperatures, yielding activation energy values of 19 and 12 kcal/mol and Q 10 values of 3.0 and 2.0 for traditional and low-sugar jams, respectively. The results show that by the end of the storage time investigated, the anthocyanin compounds had been partially degraded, with the greatest loss being observed in traditional jam stored at 25 °C. Colour stability was also lower in traditional jam as compared to the low-sugar product.
ISSN:1935-5130
1935-5149
DOI:10.1007/s11947-011-0578-7