Kinetic study on the thermal and pressure degradation of anthocyanins in strawberries

Verbeyst, Lise; Oey, Indrawati; Plancken, Iesel Van der; Hendrickx, Marc; Loey, Ann Van

doi:10.1016/j.foodchem.2010.04.027

Cited by 138 publications

(91 citation statements)

References 28 publications

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“…In milder conditions, during 7 s heating at 80 and 90°C (MV2), the most unstable pigment was Pg-3-glc. Most authors have demonstrated, however, that Pg-3-glc is the most sensitive anthocyanin in strawberries (Verbeyst et al 2010, Verbeyst et al 2012. The thermal stability of anthocyanins depends on the equilibrium of flavylium cations, pseudo-bases and chalcones.…”

Section: Content Of Anthocyaninsmentioning

confidence: 99%

“…polyphenoloxidase (PPO) and peroxidase (POD), which can lead to undesirable changes during storage. However, traditional pasteurization can contribute to the degradation of many nutritionally important but temperaturesensitive components in fruits, such as vitamin C, anthocyanins and polyphenols (Verbeyst et al 2013, Verbeyst et al 2010. High temperatures and the long duration of the process can also cause changes to the product's sensory quality, affecting the taste, flavour, texture and colour (Benlloch-Tinoco et al 2013, Fazaeli et al 2013, Verbeyst et al 2013.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Continuous Flow Microwave and Conventional Heating on the Bioactive Compounds, Colour, Enzymes Activity, Microbial and Sensory Quality of Strawberry Purée

Marszałek

Mitek

Skąpska

2015

Food Bioprocess Technol

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The impact of continuous microwave heating (MV) at 90 and 120°C for 10 s and at 80 and 90°C for 7 s, as well as conventional thermal processing (CTP) at 90°C for 15 min, on the quality of strawberry purée was studied. Product quality was determined, covering total polyphenols, anthocyanins, phenolic acids, flavonols and vitamin C content, as well as colour parameters, enzymatic activity, and finally, the sensory and microbiological quality. CTP caused higher degradation of polyphenols (ca. 7 %), anthocyanins (ca. 20 %) and vitamin C (ca. 48 %) compared to MV at 120°C. Changes of the colour of MV-preserved purée were insignificant (dE <2), whereas CTP caused significant changes (dE >3). Only MV at 120°C and CTP effectively decreased the level of total microbial count (<1 log cfu/g), but considering enzymes activity, only CTP was effective, inactivating ca. 98 and 100 % of polyphenol oxidase (PPO) and peroxidase (POD), respectively. The most effective inactivation of PPO (82 %) and POD (88 %) after MV was noted at 120°C, but the best compromise between colour and nutrient preservation and enzyme inactivation was achieved at the MV at 90°C. Considering the obtained results, it can be concluded that the microwave heating better preserved the quality of strawberry puree than conventional heat pasteurization.

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Section: Content Of Anthocyaninsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of Continuous Flow Microwave and Conventional Heating on the Bioactive Compounds, Colour, Enzymes Activity, Microbial and Sensory Quality of Strawberry Purée

Marszałek

Mitek

Skąpska

2015

Food Bioprocess Technol

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“…Traditional heat pasteurization or sterilization of fruit and vegetable products allow to produce stable and safe preserves, however, their sensory quality (color, taste, aroma, consistency) and chemical composition are subjected to significant changes (Odriozola-Serrano et al 2008;Tiwari et al 2009;Verbeyst et al 2010Verbeyst et al , 2013. One of the nonthermal methods of food preservation is high pressure processing (HPP).…”

Section: Introductionmentioning

confidence: 99%

High pressure processing and thermal pasteurization of strawberry purée: quality parameters and shelf life evaluation during cold storage

et al. 2017

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This study was aimed at monitoring changes in the quality of strawberry purée preserved by high pressure processing (HPP) and thermal pasteurization (TP) during cold storage (6°C) and determining its optimal storage period. The storage period of strawberry purée treated at 500 MPa, 50°C, 15 min based on microbiological changes was 12 weeks. During this period, purée lost 32% of polyphenols, 73% of anthocyanins and entire vitamin C. Color changes described as dE increased up to 5.05 whereas the overall sensory quality decreased by 3 points on a 9-point scale. Under similar storage conditions, TPpreserved purée lost only 28% of polyphenols and 54% of anthocyanins, and entire vitamin C. Color changes were more visible (dE = 7.21) compared to the HPP sample whereas the overall sensory quality decreased only by 2 points. Recommended cold shelf-life for the HPP product was estimated at 6 weeks, during which period HPP-preserved purée had higher content of polyphenols and colour parameters compared to TP purée.

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“…It is not clear why ACY in cherry pomace would thermally degrade more slowly than anthocyanins in grape pomace. The rate constant (Mishra et al, 2008) was k 115.8 C ¼ 0.0823 min À1 , Lai et al (2009) was 0.0795 min À1 and Verbeyst et al (2010) was 0.0472 min À1 (all converted from Table 3 using Arrhenius equation) versus 0.0142 min À1 in the present study. The activation energy values in the previous three studies, ranging from 65 to 75 kJ/mol, were very close values in comparison to this study as shown in Table 3.…”

Section: Parameter Estimation Using Ordinary Least Squaresmentioning

confidence: 57%

“…ACY degradation under isothermal heating (50e90 C) is reported to follow first order kinetics (Ahmed et al, 2004;Markakis et al, 1957). Degradation of ACY in strawberry paste during high-temperature (80e130 C) and high-pressure (up to 700 MPa) treatments showed that ACY degradation is accelerated by both temperature and pressure, with the temperature effect being more pronounced (Verbeyst et al, 2010). The effect of water activity on ACY degradation was studied under non-isothermal heating (100e140 C), results showed an increase in reaction rate constant as water activity decreased (Jimenez et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Inverse method to estimate anthocyanin degradation kinetic parameters in cherry pomace during non-isothermal heating

Greiby

Mishra

Dolan

et al. 2017

Journal of Food Engineering

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Kinetic study on the thermal and pressure degradation of anthocyanins in strawberries

Cited by 138 publications

References 28 publications

Effect of Continuous Flow Microwave and Conventional Heating on the Bioactive Compounds, Colour, Enzymes Activity, Microbial and Sensory Quality of Strawberry Purée

Effect of Continuous Flow Microwave and Conventional Heating on the Bioactive Compounds, Colour, Enzymes Activity, Microbial and Sensory Quality of Strawberry Purée

High pressure processing and thermal pasteurization of strawberry purée: quality parameters and shelf life evaluation during cold storage

Inverse method to estimate anthocyanin degradation kinetic parameters in cherry pomace during non-isothermal heating

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