Thermal stability of anthocyanin in mixed raspberry-pomegranate-banana nectar in the presence of ascorbic acid and citric acid

Q3 Agricultural and Biological Sciences Journal of Applied Biology and Biotechnology Pub Date : 2022-01-01 DOI:10.7324/jabb.2021.100123
Thuyet Nguyen Minh, Han Lu Ngoc, Tai Ngo Van
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引用次数: 3

Abstract

Thermal food processing, which causes the alteration and decomposition of natural pigments, especially anthocyanins, often leads to its lower stability. This study aimed to determine the effect of ascorbic acid and citric acid and the combination of these two chemicals on the thermal stability of the anthocyanin in the raspberry-pomegranate-banana nectar during heating at different temperatures (85°C, 90°C, and 95°C) and also investigated the influence of storage conditions (8°C ± 2°C and 28°C ± 2°C) on the stability of anthocyanin in the product. Anthocyanin degradation during heating as well as storage was followed by a first-order kinetic model with a high coefficient of determination (R2 > 0.94) and low root-mean-square error (RMSE < 0.015). By combining ascorbic acid and citric acid used in the nectar, anthocyanin showed more stability during pasteurization. It was found that the highest anthocyanin stability during storage was obtained at 8°C ± 2°C and the half-life was 11.76 weeks.
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抗坏血酸和柠檬酸存在下覆盆子-石榴-香蕉混合花青素的热稳定性
食品热加工会引起天然色素,特别是花青素的改变和分解,往往导致其稳定性降低。本研究旨在确定抗坏血酸和柠檬酸及其组合在不同温度(85°C、90°C和95°C)下加热对覆盆子-石榴-香蕉花蜜中花青素热稳定性的影响,并研究了储存条件(8°C±2°C和28°C±2°C)对产品花青素稳定性的影响。花青素在加热和贮藏过程中的降解符合一级动力学模型,具有较高的决定系数(R2 > 0.94)和较低的均方根误差(RMSE < 0.015)。通过将花蜜中的抗坏血酸和柠檬酸结合使用,花青素在巴氏杀菌过程中表现出更强的稳定性。结果表明,花青素在8℃±2℃条件下贮藏稳定性最高,半衰期为11.76周。
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来源期刊
Journal of Applied Biology and Biotechnology
Journal of Applied Biology and Biotechnology Agricultural and Biological Sciences-Food Science
CiteScore
1.80
自引率
0.00%
发文量
181
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