Degradation Kinetics of Anthocyanin in Blueberry Juice during Thermal Treatment

• Published in: Journal of food science 2010-03, Vol.75 (2), p.C173-C176
• Main Authors: Kechinski, Carolina Pereira, Guimarães, Pâmela Virgínia Ramos, Noreña, Caciano Pelayo Zapata, Tessaro, Isabel Cristina, Marczak, Lígia Damasceno Ferreira
• Format: Article
• Language: English
• Subjects: anthocyanin; anthocyanins; Anthocyanins - analysis; Anthocyanins - metabolism; Beverages - analysis; Biological and medical sciences; blueberries; blueberry; blueberry juice; Blueberry Plants - metabolism; Cooking - methods; degradation; food analysis; Food industries; Food Preservation - methods; Food science; Fruit and vegetable industries; fruit composition; Fruit juices; Fundamental and applied biological sciences. Psychology; heat treatment; Heating; Hot Temperature; Kinetics; Temperature; thermal processing; thermodynamic functions; Thermodynamics
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1750-3841.2009.01479.x

The kinetics of anthocyanin degradation in blueberry juice during thermal treatment at 40, 50, 60, 70, and 80 °C were investigated in the present study. Anthocyanin degradation was analyzed up to the level of 50% retention using a pH differential method. The degradation of anthocyanin at each temperature level followed a first-order kinetic model, and the values of half-life time (t₁/₂) at temperatures of 40, 50, 60, 70, and 80 °C were found to be 180.5, 42.3, 25.3, 8.6, and 5.1 h, respectively. The activation energy value of the degradation of the 8.9 ° Brix blueberry juice during heating was 80.4 kJ·mol⁻¹. The thermodynamic functions of activation (ΔG, ΔH, and ΔS) have been determined as central to understanding blueberry degradation.