Naslov
Prevention of thermal degradation of anthocyanins in blackberry juice with addition of different sugars

Autori
Kopjar, Mirela ; Piližota, Vlasta

Izvornik
CyTA-Journal of Food (1947-6337) 9 (2011), 3; 237-242

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
anthocyanins ; stability ; blackberry ; sugars ; heating

Sažetak
The aim of this study was prevention of thermal degradation of blackberry juice anthocyanins through sugar addition. Blackberry juice samples were prepared without and with addition of 10% of different sugars (sucrose, fructose, glucose and trehalose), and heated at 50, 70 and 90 °C for 1 and 2 h. Since degradation of anthocyanins, over the time, followed first-order reaction model, calculation of the reaction rate constant (k), half-lives (t1/2) and activation energy was conducted. During heating, at all investigated temperatures, degradation of anthocyanins occurred in higher or lesser extent. Addition of trehalose had the highest impact on anthocyanin stability during heating at all investigated temperatures and during both heating times. Samples with trehalose addition had the lowest k values thus the highest t1/2 values at all investigated temperatures. In conclusion, careful formulation of foods, in our case sugar addition to blackberry juice, can minimise anthocyanins degradation during heating.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA