Thermal degradation kinetics of monomeric anthocyanins, colour changes and storage effect in elderberry juices

Abstract: Elderberry (Sambucus nigra L.) is considered an interesting fruit as food ingredient, due to its high content of anthocyanins that give products an attractive red colour. OBJECTIVE: The aim of present study was to evaluate the kinetics of elderberry monomeric anthocyanin (MAcy) and colour degradation due to thermal processing and storage. METHODS: Anthocyanins content was measured with pH-differential method. CIELab parameters were obtained with a Minolta Spectrophotometer, total phenolics were determined by Folin-Ciocalteu method. MAcy degradation and evolution of colour parameter a∗ were fitted to a first–order model. RESULTS: The degradation rate of a∗ was about three times lower than MAcy degradation rate. Activation energy for degradation of a∗ and MAcy were 140.6 and 144.6 kJ mol−1 respectively. Degradation rates (k) obtained during storage were 0.025 d−1 for MAcy and 0.0064 d−1 for a∗. During storage, 50% reduction of initial values was at 120 days for MAcy and at 432 days for colour parameter a∗ at 25ºC. However, a high retention of polyphenols and antioxidant was noted. CONCLUSIONS: Kinetic parameters calculated for elderberry juice can be used to design a thermal treatment to obtain a high retention of colour and bioactive compounds

Bibliographic Details

Main Authors:	Busso Casati, Carolina, Baeza, Rosa, Sánchez, Virginia See "Sánchez, Virginia Estela", Catalano, Alejandra, López, Paula, Zamora, María Clara
Other Authors:	Universidad Católica Argentina (Buenos Aires). Facultad de Ciencias Agrarias
Format:	Artículo biblioteca
Language:	spa
Published:	2015
Subjects:	ANTOCIANINAS, COLOR, CINETICA, POLIFENOLES, PROCESAMIENTOS TECNICOS, ANTIOXIDANTES,
Online Access:	https://repositorio.uca.edu.ar/handle/123456789/5470
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