Degradation Kinetics of Anthocyanins in Sour Cherry Juice and Concentrate

Cemeroğlu, Bekir; Velioğlu, Sedat; Işık, Sinem Akkaya

doi:10.1111/j.1365-2621.1994.tb14680.x

Cited by 168 publications

(119 citation statements)

References 7 publications

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“…Anthocyanins degradation due to time followed a first order reaction, which complies with previously conducted researches (CEMEROGLU; VELIOGLU; ISIK, 1994;GIUSTI;WROLSTAD, 1996;MOURA et al, 2001;PROVENZI et al, 2006;OZELA;STRINGHETA;CHAUCA, 2007). The activation energy values achieved are within 10 to 30 kcal.mol -1 range, as mentioned by Lund (1979), for food color.…”

Section: Physical-chemical Characterization Of Samplessupporting

confidence: 90%

Color degradation kinetics in low-calorie strawberry and guava jellies

Moura¹,

Prati²,

Vissotto³

et al. 2011

Ciênc. Tecnol. Aliment.

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Section: Physical-chemical Characterization Of Samplessupporting

confidence: 90%

Color degradation kinetics in low-calorie strawberry and guava jellies

Moura¹,

Prati²,

Vissotto³

et al. 2011

Ciênc. Tecnol. Aliment.

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“…This degradation of anthocyanins is greater in concentrates compared to juices (Garzon and Wrolstad 2002). Similar trends were reported for anthocyanins in sour cherry (Cemeroğlu et al 1994).…”

Section: Phenolic Compounds Of Fresh and Dried Sour Cherriessupporting

confidence: 83%

Effect of Convective and Vacuum–Microwave Drying on the Bioactive Compounds, Color, and Antioxidant Capacity of Sour Cherries

Wojdyło

Figiel

Lech

et al. 2013

Food Bioprocess Technol

344

214

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The aim of this study was to determine the effect of microwave power during the vacuum-microwave drying (VMD) on sour cherries in terms of drying kinetics, including the temperature profile of dried material, as well as on some quality factors of the finished product including phenolic compounds, antioxidant capacity, and color. The content of phenolic compounds, antioxidant activity, and color change were used as quality indicators of dried sour cherries. Sour cherries were dehydrated by convective drying (CD) at temperatures of 50°C, 60°C, and 70°C and by VMD at the initial microwave power of 240 W, 360 W, and 480 W reduced to 240 W and 120 W in order to avoid a rapid increase in temperature at the critical moisture content of ca. 1 kg/kg dry mass. Control samples were prepared by freeze drying (FD). The increase in air temperature during CD as well as the increase in material temperature during VMD deteriorated dried product quality in terms of the content of phenolic compounds, antioxidant activity, and color, which was consistent with anthocyanins content. However, VMD turned out to be much better than CD and competitive to FD. The best quality of the dried product and its more attractive color were achieved at VMD at 480 W followed by drying at microwave power reduced to 120 W, which corresponds to anthocyanins content. In addition, the drying process had a positive impact on contents of quercetin and keampferol derivatives. Dried sour cherries have a long shelf life and therefore may be a fine alternative to fresh fruit all year round.

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“…Heating of juice containing anthocyanins causes the discoloration of deep red color, and further heat treatment causes an increase of the brown color. There have been some reports of the effects of sugar and its degradation products, including the acceleration of anthocyanins breakdown and enhancement of non-enzymatic browning reactions during thermal concentration (Cemeroglu et al 1994;Suh et al 2003).…”

Section: Color Parametersmentioning

confidence: 99%

Effects of heating method and conditions on the evaporation rate and quality attributes of black mulberry (Morus nigra) juice concentrate

2011

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Black mulberry juice was concentrated by different heating methods, including conventional heating and microwave heating, at different operational pressures (7.3, 38.5 and 100 kPa). The effects of each method on evaporation rate, quality attributes of concentrated juice were investigated. The final juice concentration of 42°Brix was achieved in 140, 120, and 95 min at 100, 38.5, and 7.3 kPa respectively by using a rotary evaporator. Applying microwave energy decreased required times to 115, 95, and 60 min. The changes in color, anthocyanin content during the concentration processes were investigated. Hunter parameters (L, a, and b) were measured to estimate the intensity of color loss. All Hunter color parameters decreased with time. Results showed that the degradation of color and consequently anthocyanins, was more pronounced in rotary evaporation compared to microwave heating method.

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Degradation Kinetics of Anthocyanins in Sour Cherry Juice and Concentrate

Cited by 168 publications

References 7 publications

Color degradation kinetics in low-calorie strawberry and guava jellies

Color degradation kinetics in low-calorie strawberry and guava jellies

Effect of Convective and Vacuum–Microwave Drying on the Bioactive Compounds, Color, and Antioxidant Capacity of Sour Cherries

Effects of heating method and conditions on the evaporation rate and quality attributes of black mulberry (Morus nigra) juice concentrate

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