Naslov
Thermal degradation of anthocyanins in blackberry juice with addition of sugars and starches

Autori
Kopjar, Mirela ; Adamović, Maja ; Piližota, Vlasta

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
6th International Congress Flour-Bread '11, 8th Croatian Congress of Cereal Technologists Brašno-kruh '11 Book of Abstracts / Koceva Komlenić, Daliborka - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2011, 84-84

Skup
6th International Congress Flour-Bread '11, 8th Croatian Congress of Cereal Technologists Brašno-kruh '11

Mjesto i datum
Opatija, Hrvatska, 12.10.2011. - 14.10.2011

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
anthocyanins; heating; blackberry juice; sugar and starch addition

Sažetak
Anthocyanins are highly unstable pigments, especially at high temperatures. In this work, investigation of thermal degradation of anthocyanins in blackberry juice with addition of sugars (sucrose, glucose and trehalose) and starches (waxy maize and tapioca) was conducted. Samples were prepared with addition of 10% of sugar and/or 1% of starch and heated at 30, 50, 70 and 90 °C for 60 minutes. Thermal degradation of anthocyanins was investigated through determination of anthocyanin content (AC) and polymeric colour and calculation of the reaction rate constant, half-life of degradation and activation energy. AC ranged from 10.41 mg/L to 29.43 mg/L in a blackberry juice, depending on temperature. When sugars were added AC ranged from 10.14 mg/L to 31.18 mg/L, depending on both temperature and sugar. Samples with addition of glucose and trehalose had higher AC than control sample. Tapioca starch didn’t have significant influence on AC, while samples with addition of waxy maize starch had lower AC than control sample. Samples with combination of sugars and starches had lower AC than control sample. The highest AC had samples with addition of trehalose in combination with both starches. With decrease of AC increase of polymeric colour was observed. Our results could be explained with the interaction between ingredients in blackberry juice.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA