Evaluation of anthocyanin stability during storage of a coloured drink made from extracts of the Andean blacberry (Rubus glaucus Benth.), açai (Euterpe oleracea Mart.) and black carrot (Daucus carota L.)
The effect of temperature on the stability of three purified anthocyanin sources in a soft drink (pH 3, 10 °Brix) stored at (4, 20, 30 and 50) °C for 60 days was investigated. Materials and methods. Anthocyanins from Andean blackberries ( Rubus glaucus Benth.), açai (Euterpe oleracea Mart.) and black carrot ( Daucus carota L.) were purified and concentrated on a laboratory scale by adsorption to a styrene divinylbenzene copolymer. Two classical empirical approaches (Arrhenius and Ball models) were used to describe the thermal degradation kinetic of these three anthocyanins. Results. No degradation was detected during the refrigerated storage (4 °C). At all temperatures, the degradation rate constant ( k ) for black carrot anthocyanins was less than those in açai and blackberry (0.42 × 10 –2 , 0.77 × 10 –2 and 1.08 × 10 –2 )·d –1 , respectively, at 30 °C). Anthocyanins in black carrot degraded less rapidly than those in açai and Andean blackberry. The activation energy ( E a ) for degradation of black carrot anthocyanins was (63.2 ± 4.3) kJ·mol –1 , and (66.3 ± 2.7) kJ·mol –1 and (91.2 ± 0.4) kJ·mol –1 for açai and blackberry anthocyanins, respectively, at 20–50 °C. These higher E a of blackberry anthocyanins as compared with those of black carrot and açai imply that a small temperature increase is sufficient to degrade them more rapidly. Conclusion. Our results clearly showed that anthocyanins from black carrot have a good stability during thermal storage (4 °C to 50 °C) with regard to blackberry and açai anthocyanins. Acylation of black carrot anthocyanins probably explains their greater stability. Acylated anthocyanins have shown to be promising alternatives to the use of synthetic dyes in drink systems.
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dig-cirad-fr-5604802024-01-28T19:19:49Z http://agritrop.cirad.fr/560480/ http://agritrop.cirad.fr/560480/ Evaluation of anthocyanin stability during storage of a coloured drink made from extracts of the Andean blacberry (Rubus glaucus Benth.), açai (Euterpe oleracea Mart.) and black carrot (Daucus carota L.). Zozio Suzie, Pallet Dominique, Dornier Manuel. 2011. Fruits, 66 (3) : 203-215.https://doi.org/10.1051/fruits/2011030 <https://doi.org/10.1051/fruits/2011030> Evaluation of anthocyanin stability during storage of a coloured drink made from extracts of the Andean blacberry (Rubus glaucus Benth.), açai (Euterpe oleracea Mart.) and black carrot (Daucus carota L.) Zozio, Suzie Pallet, Dominique Dornier, Manuel eng 2011 Fruits Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires Rubus Euterpe oleracea Daucus carota mûre fruit (botanique) boisson non alcoolisée colorant anthocyane extrait d'origine végétale stabilité stockage température http://aims.fao.org/aos/agrovoc/c_6682 http://aims.fao.org/aos/agrovoc/c_33710 http://aims.fao.org/aos/agrovoc/c_2132 http://aims.fao.org/aos/agrovoc/c_25487 http://aims.fao.org/aos/agrovoc/c_3119 http://aims.fao.org/aos/agrovoc/c_7149 http://aims.fao.org/aos/agrovoc/c_2425 http://aims.fao.org/aos/agrovoc/c_8840 http://aims.fao.org/aos/agrovoc/c_8166 http://aims.fao.org/aos/agrovoc/c_36930 http://aims.fao.org/aos/agrovoc/c_7427 http://aims.fao.org/aos/agrovoc/c_7657 France http://aims.fao.org/aos/agrovoc/c_3081 The effect of temperature on the stability of three purified anthocyanin sources in a soft drink (pH 3, 10 °Brix) stored at (4, 20, 30 and 50) °C for 60 days was investigated. Materials and methods. Anthocyanins from Andean blackberries ( Rubus glaucus Benth.), açai (Euterpe oleracea Mart.) and black carrot ( Daucus carota L.) were purified and concentrated on a laboratory scale by adsorption to a styrene divinylbenzene copolymer. Two classical empirical approaches (Arrhenius and Ball models) were used to describe the thermal degradation kinetic of these three anthocyanins. Results. No degradation was detected during the refrigerated storage (4 °C). At all temperatures, the degradation rate constant ( k ) for black carrot anthocyanins was less than those in açai and blackberry (0.42 × 10 –2 , 0.77 × 10 –2 and 1.08 × 10 –2 )·d –1 , respectively, at 30 °C). Anthocyanins in black carrot degraded less rapidly than those in açai and Andean blackberry. The activation energy ( E a ) for degradation of black carrot anthocyanins was (63.2 ± 4.3) kJ·mol –1 , and (66.3 ± 2.7) kJ·mol –1 and (91.2 ± 0.4) kJ·mol –1 for açai and blackberry anthocyanins, respectively, at 20–50 °C. These higher E a of blackberry anthocyanins as compared with those of black carrot and açai imply that a small temperature increase is sufficient to degrade them more rapidly. Conclusion. Our results clearly showed that anthocyanins from black carrot have a good stability during thermal storage (4 °C to 50 °C) with regard to blackberry and açai anthocyanins. Acylation of black carrot anthocyanins probably explains their greater stability. Acylated anthocyanins have shown to be promising alternatives to the use of synthetic dyes in drink systems. article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/560480/1/i110011.pdf text Cirad license info:eu-repo/semantics/openAccess https://agritrop.cirad.fr/mention_legale.html https://doi.org/10.1051/fruits/2011030 10.1051/fruits/2011030 info:eu-repo/semantics/altIdentifier/doi/10.1051/fruits/2011030 info:eu-repo/semantics/altIdentifier/purl/https://doi.org/10.1051/fruits/2011030 info:eu-repo/semantics/reference/purl/https://revues.cirad.fr/index.php/fruits |
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Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires Rubus Euterpe oleracea Daucus carota mûre fruit (botanique) boisson non alcoolisée colorant anthocyane extrait d'origine végétale stabilité stockage température http://aims.fao.org/aos/agrovoc/c_6682 http://aims.fao.org/aos/agrovoc/c_33710 http://aims.fao.org/aos/agrovoc/c_2132 http://aims.fao.org/aos/agrovoc/c_25487 http://aims.fao.org/aos/agrovoc/c_3119 http://aims.fao.org/aos/agrovoc/c_7149 http://aims.fao.org/aos/agrovoc/c_2425 http://aims.fao.org/aos/agrovoc/c_8840 http://aims.fao.org/aos/agrovoc/c_8166 http://aims.fao.org/aos/agrovoc/c_36930 http://aims.fao.org/aos/agrovoc/c_7427 http://aims.fao.org/aos/agrovoc/c_7657 http://aims.fao.org/aos/agrovoc/c_3081 Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires Rubus Euterpe oleracea Daucus carota mûre fruit (botanique) boisson non alcoolisée colorant anthocyane extrait d'origine végétale stabilité stockage température http://aims.fao.org/aos/agrovoc/c_6682 http://aims.fao.org/aos/agrovoc/c_33710 http://aims.fao.org/aos/agrovoc/c_2132 http://aims.fao.org/aos/agrovoc/c_25487 http://aims.fao.org/aos/agrovoc/c_3119 http://aims.fao.org/aos/agrovoc/c_7149 http://aims.fao.org/aos/agrovoc/c_2425 http://aims.fao.org/aos/agrovoc/c_8840 http://aims.fao.org/aos/agrovoc/c_8166 http://aims.fao.org/aos/agrovoc/c_36930 http://aims.fao.org/aos/agrovoc/c_7427 http://aims.fao.org/aos/agrovoc/c_7657 http://aims.fao.org/aos/agrovoc/c_3081 |
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Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires Rubus Euterpe oleracea Daucus carota mûre fruit (botanique) boisson non alcoolisée colorant anthocyane extrait d'origine végétale stabilité stockage température http://aims.fao.org/aos/agrovoc/c_6682 http://aims.fao.org/aos/agrovoc/c_33710 http://aims.fao.org/aos/agrovoc/c_2132 http://aims.fao.org/aos/agrovoc/c_25487 http://aims.fao.org/aos/agrovoc/c_3119 http://aims.fao.org/aos/agrovoc/c_7149 http://aims.fao.org/aos/agrovoc/c_2425 http://aims.fao.org/aos/agrovoc/c_8840 http://aims.fao.org/aos/agrovoc/c_8166 http://aims.fao.org/aos/agrovoc/c_36930 http://aims.fao.org/aos/agrovoc/c_7427 http://aims.fao.org/aos/agrovoc/c_7657 http://aims.fao.org/aos/agrovoc/c_3081 Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires Rubus Euterpe oleracea Daucus carota mûre fruit (botanique) boisson non alcoolisée colorant anthocyane extrait d'origine végétale stabilité stockage température http://aims.fao.org/aos/agrovoc/c_6682 http://aims.fao.org/aos/agrovoc/c_33710 http://aims.fao.org/aos/agrovoc/c_2132 http://aims.fao.org/aos/agrovoc/c_25487 http://aims.fao.org/aos/agrovoc/c_3119 http://aims.fao.org/aos/agrovoc/c_7149 http://aims.fao.org/aos/agrovoc/c_2425 http://aims.fao.org/aos/agrovoc/c_8840 http://aims.fao.org/aos/agrovoc/c_8166 http://aims.fao.org/aos/agrovoc/c_36930 http://aims.fao.org/aos/agrovoc/c_7427 http://aims.fao.org/aos/agrovoc/c_7657 http://aims.fao.org/aos/agrovoc/c_3081 Zozio, Suzie Pallet, Dominique Dornier, Manuel Evaluation of anthocyanin stability during storage of a coloured drink made from extracts of the Andean blacberry (Rubus glaucus Benth.), açai (Euterpe oleracea Mart.) and black carrot (Daucus carota L.) |
description |
The effect of temperature on the stability of three purified anthocyanin sources in a soft drink (pH 3, 10 °Brix) stored at (4, 20, 30 and 50) °C for 60 days was investigated. Materials and methods. Anthocyanins from Andean blackberries ( Rubus glaucus Benth.), açai (Euterpe oleracea Mart.) and black carrot ( Daucus carota L.) were purified and concentrated on a laboratory scale by adsorption to a styrene divinylbenzene copolymer. Two classical empirical approaches (Arrhenius and Ball models) were used to describe the thermal degradation kinetic of these three anthocyanins. Results. No degradation was detected during the refrigerated storage (4 °C). At all temperatures, the degradation rate constant ( k ) for black carrot anthocyanins was less than those in açai and blackberry (0.42 × 10 –2 , 0.77 × 10 –2 and 1.08 × 10 –2 )·d –1 , respectively, at 30 °C). Anthocyanins in black carrot degraded less rapidly than those in açai and Andean blackberry. The activation energy ( E a ) for degradation of black carrot anthocyanins was (63.2 ± 4.3) kJ·mol –1 , and (66.3 ± 2.7) kJ·mol –1 and (91.2 ± 0.4) kJ·mol –1 for açai and blackberry anthocyanins, respectively, at 20–50 °C. These higher E a of blackberry anthocyanins as compared with those of black carrot and açai imply that a small temperature increase is sufficient to degrade them more rapidly. Conclusion. Our results clearly showed that anthocyanins from black carrot have a good stability during thermal storage (4 °C to 50 °C) with regard to blackberry and açai anthocyanins. Acylation of black carrot anthocyanins probably explains their greater stability. Acylated anthocyanins have shown to be promising alternatives to the use of synthetic dyes in drink systems. |
format |
article |
topic_facet |
Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires Rubus Euterpe oleracea Daucus carota mûre fruit (botanique) boisson non alcoolisée colorant anthocyane extrait d'origine végétale stabilité stockage température http://aims.fao.org/aos/agrovoc/c_6682 http://aims.fao.org/aos/agrovoc/c_33710 http://aims.fao.org/aos/agrovoc/c_2132 http://aims.fao.org/aos/agrovoc/c_25487 http://aims.fao.org/aos/agrovoc/c_3119 http://aims.fao.org/aos/agrovoc/c_7149 http://aims.fao.org/aos/agrovoc/c_2425 http://aims.fao.org/aos/agrovoc/c_8840 http://aims.fao.org/aos/agrovoc/c_8166 http://aims.fao.org/aos/agrovoc/c_36930 http://aims.fao.org/aos/agrovoc/c_7427 http://aims.fao.org/aos/agrovoc/c_7657 http://aims.fao.org/aos/agrovoc/c_3081 |
author |
Zozio, Suzie Pallet, Dominique Dornier, Manuel |
author_facet |
Zozio, Suzie Pallet, Dominique Dornier, Manuel |
author_sort |
Zozio, Suzie |
title |
Evaluation of anthocyanin stability during storage of a coloured drink made from extracts of the Andean blacberry (Rubus glaucus Benth.), açai (Euterpe oleracea Mart.) and black carrot (Daucus carota L.) |
title_short |
Evaluation of anthocyanin stability during storage of a coloured drink made from extracts of the Andean blacberry (Rubus glaucus Benth.), açai (Euterpe oleracea Mart.) and black carrot (Daucus carota L.) |
title_full |
Evaluation of anthocyanin stability during storage of a coloured drink made from extracts of the Andean blacberry (Rubus glaucus Benth.), açai (Euterpe oleracea Mart.) and black carrot (Daucus carota L.) |
title_fullStr |
Evaluation of anthocyanin stability during storage of a coloured drink made from extracts of the Andean blacberry (Rubus glaucus Benth.), açai (Euterpe oleracea Mart.) and black carrot (Daucus carota L.) |
title_full_unstemmed |
Evaluation of anthocyanin stability during storage of a coloured drink made from extracts of the Andean blacberry (Rubus glaucus Benth.), açai (Euterpe oleracea Mart.) and black carrot (Daucus carota L.) |
title_sort |
evaluation of anthocyanin stability during storage of a coloured drink made from extracts of the andean blacberry (rubus glaucus benth.), açai (euterpe oleracea mart.) and black carrot (daucus carota l.) |
url |
http://agritrop.cirad.fr/560480/ http://agritrop.cirad.fr/560480/1/i110011.pdf |
work_keys_str_mv |
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