Thermal degradation kinetics of anthocyanin and visual colour of plum puree

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...

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Bibliographic Details
Published in:European food research & technology 2004-05, Vol.218 (6), p.525-528
Main Authors: AHMED, J, SHIVHARE, U. S, RAGHAVAN, G. S. V
Format: Article
Language:English
Subjects:
Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
Kinetics
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Summary: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.[PUBLICATION ABSTRACT]
ISSN:1438-2377
1438-2385
DOI:10.1007/s00217-004-0906-5