Thermal and pH stability of Justicia spicigera (Mexican honeysuckle) pigments: Application of mathematical probabilistic models to predict pigments stability

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY Food Chemistry Molecular Sciences Pub Date : 2023-07-30 DOI:10.1016/j.fochms.2022.100158

Oscar Jiménez-González , Aurelio López-Malo, Julio Emmanuel González-Pérez, Nelly Ramírez-Corona, José Ángel Guerrero-Beltrán

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引用次数: 2

Abstract

Kinetic and probabilistic (Time-to-Failure, TTF) models were used to predict the color (L*, a*, b* total color differences (ΔE), Hue and Chroma) stability of Justicia spicigera leaves pigments subjected to different temperatures (40 – 80 °C) and pHs (2 – 12). The change in pH caused different hues (from 60° = orange red to 268° = deep-blue) due to the shift effect of anthocyanins in the extract. Temperatures higher than 60 °C increased the color degradation. High heat sensitivity was observed at pH 4 (Ea = 90.27) and 10 (Ea = 154.99 kJ/mol). The Time-to-Failure model for both ΔE and Hue describes the effect of pH and temperature in the J. spicigera extracts. High pHs and temperatures applied to the extracts increased the probability of showing ΔEs > 4 or Hue changes over 20 %. Nearby the neutral region of pH, pigments of J. spicigera were more stable. The TTF model might be a useful tool to describe and predict the behavior of pigments added to foods.

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墨西哥金银花色素的热稳定性和pH稳定性:应用数学概率模型预测色素稳定性

动力学和概率（失效时间，TTF）模型用于预测不同温度（40–80°C）和pH值（2–12）下，刺桐叶色素的颜色（L*、a*、b*总色差（ΔE）、色调和色度）稳定性。由于提取物中花青素的移位效应，pH的变化导致不同的色调（从60°=橙红色到268°=深蓝色）。温度高于60°C会增加颜色退化。在pH值为4（Ea=90.27）和10（Ea=154.9kJ/mol）时观察到高的热敏性。ΔE和Hue的失效时间模型描述了pH和温度对刺梨提取物的影响。应用于提取物的高pH和温度增加了显示ΔEs>；4或色调变化超过20%。在pH中性区附近，五倍子的色素更稳定。TTF模型可能是描述和预测添加到食品中的色素行为的有用工具。

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来源期刊

Food Chemistry Molecular Sciences Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

0.00%

发文量

审稿时长

82 days

期刊介绍： Food Chemistry: Molecular Sciences is one of three companion journals to the highly respected Food Chemistry. Food Chemistry: Molecular Sciences is an open access journal publishing research advancing the theory and practice of molecular sciences of foods. The types of articles considered are original research articles, analytical methods, comprehensive reviews and commentaries. Topics include: Molecular sciences relating to major and minor components of food (nutrients and bioactives) and their physiological, sensory, flavour, and microbiological aspects; data must be sufficient to demonstrate relevance to foods and as consumed by humans Changes in molecular composition or structure in foods occurring or induced during growth, distribution and processing (industrial or domestic) or as a result of human metabolism Quality, safety, authenticity and traceability of foods and packaging materials Valorisation of food waste arising from processing and exploitation of by-products Molecular sciences of additives, contaminants including agro-chemicals, together with their metabolism, food fate and benefit: risk to human health Novel analytical and computational (bioinformatics) methods related to foods as consumed, nutrients and bioactives, sensory, metabolic fate, and origins of foods. Articles must be concerned with new or novel methods or novel uses and must be applied to real-world samples to demonstrate robustness. Those dealing with significant improvements to existing methods or foods and commodities from different regions, and re-use of existing data will be considered, provided authors can establish sufficient originality.