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

被引：17

作者：

Su, Guangming ^{[1
]}

Zhu, Songming ^{[1
,2
]}

Xu, Menglong ^{[1
]}

Ramaswamy, Hosahalli S. ^{[3
]}

Lin, Yi ^{[1
]}

Yu, Yong ^{[1
,2
]}

机构：

[1] Zhejiang Univ, Coll Biosyst Engn & Food Sci, Hangzhou 310058, Zhejiang, Peoples R China

[2] Minist Agr, Key Lab Equipment & Informatizat Environm Control, Hangzhou, Zhejiang, Peoples R China

[3] McGill Univ, Dept Food Sci & Agr Chem, Ste Anne De Bellevue, PQ, Canada

来源：

INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2016年 / 19卷 / 02期

关键词：

High pressure processing; Chinese bayberry; Anthocyanin; Color; HIGH HYDROSTATIC-PRESSURE; ORANGE JUICE; STORAGE; STABILITY; QUALITY; PUREE;

D O I：

10.1080/10942912.2015.1038562

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：443 / 453

页数：11

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