Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation

被引：884

作者：

Patras, Ankit ^{[2
]}

Brunton, Nigel. P. ^{[2
]}

O'Donnell, Colm ^{[1
]}

Tiwari, B. K. ^{[1
]}

机构：

[1] Univ Coll Dublin, UCD Sch Agr Food Sci & Vet Med, Dublin 4, Ireland

[2] TEAGASC, Ashtown Food Res Ctr, Dublin 15, Ireland

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2010年 / 21卷 / 01期

关键词：

BLACK CARROT ANTHOCYANINS; ACID O-QUINONE; COLOR STABILITY; ACYLATED ANTHOCYANINS; CONFIDENCE-INTERVALS; PHENOLIC-COMPOUNDS; FRUIT JUICES; PARAMETERS; IMPACT; CYANIDIN;

D O I：

10.1016/j.tifs.2009.07.004

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Anthocyanins are the most abundant flavonoid constituents of fruits and vegetables. The conjugated bonds in their structures, which absorb light at about 500 nm, are the basis for the red, blue and purple colours of fruits, vegetables and their products. Anthocyanin pigments readily degrade during thermal processing which can have a dramatic impact on colour quality and may also affect nutritional properties. This review attempts to summarize some important aspects of anthocyanin degradation during thermal processing. Conclusions regarding the mechanisms and kinetics of anthocyanin degradation during heat treatment are postulated based on current findings.

引用

页码：3 / 11

页数：9

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