2007
DOI: 10.1016/j.foodchem.2006.01.019
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Effects of temperature, solid content and pH on the stability of black carrot anthocyanins

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Cited by 316 publications
(275 citation statements)
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“…These results are in agreement with those from previous investigations, which reported a first-order reaction model for the degradation of monomeric anthocyanins from the different products (Culpepper and Caldwell 1927;Kirca et al 2007;Yang et al 2008).…”
Section: Total Anthocyanins Contentsupporting
confidence: 93%
See 1 more Smart Citation
“…These results are in agreement with those from previous investigations, which reported a first-order reaction model for the degradation of monomeric anthocyanins from the different products (Culpepper and Caldwell 1927;Kirca et al 2007;Yang et al 2008).…”
Section: Total Anthocyanins Contentsupporting
confidence: 93%
“…The stability of anthocyanins during thermal processing has been well documented by several researchers (Scalzo et al 2008;Kirca et al 2007;Wang and Xu 2007).…”
Section: Total Anthocyanins Contentmentioning
confidence: 98%
“…These were evaluated in purple cabbage (WALKOWIAK-TOMCZAK;CZAPSK, 2007), purple and red-flesh potatoes (REYES; CISNEROS-ZEVALLOS, 2007), plums (RAYNAL;MOUNTOUNET, 1989), black carrots (KIRCA; CEMEROGLU, 2006;, blackberries (WANG;XU, 2007), raspberries (OCHOA et al, 1999), strawberries, and onions (SÁ; SERENO, 1999). Many of these papers describe that the degradation of anthocyanins follows a first order reaction kinetic (KIRCA; OZKAN; CEMEROGLU, 2006CEMEROGLU, , 2007REYES;CISNEROS-ZEVALLOS, 2007), except for strawberries, which followed a second order reaction kinetic (SÁ; SERENO, 1999). In all cases, the temperature rise causes an increase in the reaction rate.…”
Section: Anthocyanin Content Determination Using the Ph-differential mentioning
confidence: 99%
“…However, anthocyanin are rather unstable during processing and storage, which readily degrade and form colorless or undesirable brown-colored compounds [6,7]. Temperature, time, solid content and storage conditions are considered to be important factors influencing its stability [8].…”
Section: Introductionmentioning
confidence: 99%
“…Wang and Xu [10] indicated that thermal degradation of blackberry anthocyanins at 60-90 o C followed first-order reaction kinetics with E a value of anthocyanin degradation was 59 kJ mol -1 for blackberry juice. In addition, Kirca et al [8] studied stability of black carrot anthocyanins during storage at 4-37 o C. The studied resulted the degradation fitted a first-order reaction with E a values ranged from 62-86 kJ mol -1 . The anthocyanins decreased with increasing solid content during storage.…”
Section: Introductionmentioning
confidence: 99%