Abstract
The stability of anthocyanin was assessed over a temperature range of 50–120°C in different simulated plum juices in order to compare the thermal behavior in the presence of certain compounds. The results were correlated with the antioxidant activity and intrinsic fluorescence spectra. The results suggested significant changes, especially at higher temperature; hence, increase in the fluorescence intensity and some bathochromic and hypsochromic shifts were observed. Anthocyanins in natural matrices presented the highest rate for degradation, followed by the anthocyanins in juices with sugars. Values of the activation energies were 42.40 ± 6.87 kJ/mol for the degradation in water, 40.70 ± 4.25 kJ/mol for the juices with citric acid, 23.03 ± 3.53 kJ/mol for the juices containing sugars, 35.99 ± 3.60 kJ/mol for simulated juices with mixture, and 14.19 ± 2.39 kJ/mol for natural juices. A protective effect of sugars was evidenced, whereas in natural matrices, the degradation rate constant showed lower temperature dependence.
Highlights
Fruit-based foods have turned into very popular goods because consumers associate them to healthy products, so their commercialization has increased in the last years [1]
Chromatographic analysis of the plum juices performed at 520 nm pointed out the presence of four peaks corresponding to cyanidin 3-xyloside/cyanidin 3-glucoside, cyanidin 3-rutinoside, peonidin 3-glucoside and peonidin 3-rutinoside (Figure 1)
E degradation kinetics was compared with the thermal behavior of anthocyanins in natural juice
Summary
Fruit-based foods have turned into very popular goods because consumers associate them to healthy products, so their commercialization has increased in the last years [1]. Fruits like red plums are one of the most important because they are consumed directly or are used as a raw material for juices, puree, jellies, compote, and jams. E attractive red color of plums is associated with the presence of anthocyanins. The special interest in anthocyanins is early recognized if as natural food colorants, especially if suitable puri ed and stable material becomes commercially available [6]. The total content of the anthocyanins in red plums are a ected by the cultivar, maturity level, year of production, and di erent environmental factors [9]
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