Pressure Degradation Kinetics of Anthocyanin Pigment and Visual Color of Chinese Bayberry Juice

Pressure degradation kinetics of the anthocyanin pigment content and visual color (L, a, and b values) of Chinese bayberry juice were evaluated at selected pressures (400, 500, and 600 MPa) and holding times (5-10 min). Results indicated that the degradation of anthocyanin content after high pressure processing and during storage followed the first-order models, as well as the change of a and L x a x b values after high pressure processing. The activation energies (V-a) for anthocyanin content, a and L x a x b changes after high pressure processing were -19.845, -14.915, and -12.908 cm(3) mol(-1), respectively. V-a analysis indicated that anthocyanin was more pressure sensitive than visual color parameters.