Degradation Kinetics of Anthocyanin of Traditional and Low-Sugar Blackberry Jam
| Autor: | Silvia Pimentel Marconi Germer, Alexandre Saikali Kanaan, Paulo Eduardo da Rocha Tavares, Silvia Cristina Sobottka Rolim de Moura, Alba Lucia Andrade Coelho Nisida, Adriana Barreto Alves |
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| Rok vydání: | 2011 |
| Předmět: |
Arrhenius equation
Water activity Process Chemistry and Technology JAMS fungi Activation energy Industrial and Manufacturing Engineering Reaction rate symbols.namesake chemistry.chemical_compound chemistry Polyphenol Anthocyanin symbols Food science Safety Risk Reliability and Quality Sugar Food Science |
| Zdroj: | Food and Bioprocess Technology. 5:2488-2496 |
| ISSN: | 1935-5149 1935-5130 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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