Effect of non‐isothermal processing and moisture content on the anthocyanin degradation and colour kinetics of cherry pomace

Abstract

Anthocyanins (ACY) and colour changes in cherry pomace under non-isothermal processing were investigated. Pomace at moisture levels of 70% (MC-70), 41% (MC-41) and 25% (MC-25) was heated at 126.7°C in a retort for 25, 40 and 60 min. Total ACY, Hunter colour values, total colour difference (DE), chroma, hue angle (h°) and browning index (BI) were analysed. Thermal degradation kinetics for colour parameters were determined using zero-and first-order models. ACY degradation increased with heating time and ranged from 34 to 68% for 25 and 60 min heating, respectively. The half-life of ACY was 38, 33 and 27 min for MC-70, MC-41 and MC-25 pomace, respectively. The DE increased with increasing heating time, whereas BI exhibited an inverse trend. Except for ΔE for MC-70, the zero-order kinetic model showed better fit (R 2 = 0.85-0.97) to experimental data than the first-order kinetic model for Hunter colour b values and ΔE. International Journal of Food Science and Technology 2013Cherry pomace anthocyanins and colour changes I. Greiby et al. International Journal of Food Science and Technology 2013Cherry pomace anthocyanins and colour changes I. Greiby et al. 1,2,3 MC-70, MC-41 and MC-25 represent cherry pomace with 70%, 41% and 25% moisture, respectively. Values represent average of triplicate AE standard error. Means with different letters (a-c) in rows and (A-D) in columns are significantly different (P 0.05). International Journal of Food Science and Technology 2013Cherry pomace anthocyanins and colour changes I. Greiby et al. International Journal of Food Science and Technology 2013Cherry pomace anthocyanins and colour changes I. Greiby et al. International Journal of Food Science and Technology 2013Cherry pomace anthocyanins and colour changes I. Greiby et al.

Investigation of textural, functional, and sensory properties of muffins prepared by adding grape seeds to various flours

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Effects of pomegranate peel supplementation on chemical, physical, and nutritional properties of muffin cakes

“…The crumb and crust color values of the muffins in the present study are given in Table 6, in which it can be seen that the higher the with the substitution of pomegranate seeds (Nogay, 2014). Such decreases in crust color values have been correlated with antocyanin degradation in PP-containing muffins during baking, and may be considered as a measure of browning as a result of Maillard reactions (Greiby, Siddiq, Dolan, & Kelkar, 2013;Zilic et al, 2016).…”

Sour cherry pomace extract encapsulated in whey and soy proteins: Incorporation in cookies

“…Wrolstadt, Skrede, Lea, and Enersen (1990) reported that the loss of red colour during the storage of processed food is influenced by many factors, among others by the polymerization of anthocyanins with other phenolics. Greiby, Siddiq, Dolan, and Kelkar (2013) also noticed that anthocyanins degradation may be correlated with changes in red colour.…”