Anthocyanin composition and storage degradation kinetics of anthocyanins‐based natural food colourant from purple‐fleshed sweet potato

2019 ◽  
Vol 54 (8) ◽  
pp. 2529-2539 ◽  
Author(s):  
Wei Quan ◽  
Wei He ◽  
Mei Lu ◽  
Bo Yuan ◽  
Maomao Zeng ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Degradation Kinetics ◽  
Natural Food ◽  
And Storage ◽  
Kinetics Of ◽  
Anthocyanin Composition

scholarly journals Degradation Kinetics of Anthocyanin Pigment Solutions from Purple-fleshed Sweet Potato Cultivars

2011 ◽  
Vol 24 (4) ◽  
pp. 559-566 ◽  
Author(s):  
Jeong-Seob Park ◽  
Jae-O Bae ◽  
Bong-Woo Chung ◽  
Mun-Yhung Jung ◽  
Dong-Seong Choi
Keyword(s):  
Sweet Potato ◽  
Degradation Kinetics ◽  
Potato Cultivars ◽  
Anthocyanin Pigment ◽  
Kinetics Of

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

2015 ◽  
Vol 5 (1) ◽  
pp. 29-39 ◽  
Author(s):  
Carolina Busso Casati ◽  
Rosa Baeza ◽  
Virginia Sanchez ◽  
Alejandra Catalano ◽  
Paula López ◽  
...  
Keyword(s):  
Thermal Degradation ◽  
Degradation Kinetics ◽  
Thermal Degradation Kinetics ◽  
Storage Effect ◽  
Colour Changes ◽  
And Storage ◽  
Kinetics Of ◽  
Monomeric Anthocyanins

scholarly journals Kinetics of Lycopene Degradation in Sunflower and Grape Seed Oils

2018 ◽  
Vol 34 (5) ◽  
pp. 2229-2235 ◽  
Author(s):  
Antonio Zuorro ◽  
Roberto Lavecchia ◽  
Erenio González ◽  
Viatcheslav Kafarov
Keyword(s):  
Seed Oil ◽  
Storage Temperature ◽  
Degradation Kinetics ◽  
Grape Seed ◽  
Antioxidant Compounds ◽  
First Order Kinetics ◽  
Grape Seed Oil ◽  
The Stability ◽  
And Storage ◽  
Kinetics Of

The stability of lycopene in two vegetable oils, sunflower seed oil (SSO) and grape seed oil (GSO), was investigated by analysing the carotenoid degradation kinetics in the temperature range of 10–40°C. A tomato oleoresin containing 6% (w/w) of lycopene was used to prepare lycopene-enriched oil samples. Analysis of kinetic data showed that lycopene degradation follows first-order kinetics, with an apparent activation energy of 70.7 kJ mol–1 in SSO and 69 kJ mol–1 in GSO. The estimated half-life of lycopene was found to depend on oil type and storage temperature. At 20°C, it varied between 59 and 122 days, while at 4°C it was comprised between 302 and 650 days. At all temperatures, lycopene was more stable in SSO than in GSO, which is likely due to the higher content of antioxidant compounds in SSO.

scholarly journals Degradation Kinetics of Betacyanins during the Pasteurization and Storage of Cactus Pear (Opuntia dillenii Haw.) Juice Using the Arrhenius, Eyring, and Ball Models

Beverages ◽  
2020 ◽  
Vol 7 (1) ◽  
pp. 2
Author(s):  
Joseph Bassama ◽  
Abdoulaye Tamba ◽  
Moussa Ndong ◽  
Khakhila Dieu Donnée Sarr ◽  
Mady Cissé
Keyword(s):  
Degradation Kinetics ◽  
The Other ◽  
Cactus Pear ◽  
Maximum Loss ◽  
Estimated Parameters ◽  
Treatment Conditions ◽  
Isothermal Kinetic ◽  
And Storage ◽  
Kinetics Of ◽  
Opuntia Dillenii

Betacyanin stability was assessed over temperatures ranging from 60 to 90 °C for cactus pear (Opuntia dillenii Haw.) juice. The juice showed a betacyanin content of 0.76 g/kg. The rate constants for the betacyanin degradation and isothermal kinetic parameters were calculated according to the following three models: Arrhenius, Eyring, and Ball. The fittings of the models were found to be close to one other with SSE values of 0.0964, 0.0964, and 0.0974, respectively. However, because the estimated parameters for the Ball equation happened to be less correlated than the parameters of the other models, this equation was then used for the simulations. The parameters for z and D0 were 42.21 °C and 6.79 × 104 s, respectively. Betacyanins were found to resist typical heat treatment conditions (F70°C values between 100 and 200 min), with a maximum loss of 10% when the temperature was above 80 °C. The time/temperature combinations that could assure both the safety of the product and the preservation of the betacyanins were identified. With Enterococcus faecalis as the reference, when the temperature was 100 °C, the pasteurization time satisfying these two conditions was 0.6 min, whereas it was 180 min when the temperature was 62 °C. The degradation of betacynins during storage was positively correlated with temperature and was accompanied by the appearance of a brown shade.

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