Abstract
SummaryThe changes in anthocyanins (ACNs) and polymeric colour of black carrot juice concentrate (BCJC) samples were monitored during storage at −23, 5 and 20 °C for 319 days and at 30 °C for 53 days. While ACN degradation was fitted to a first‐order reaction model, polymeric colour formation was fitted to a zero‐order reaction model during the storage. Half‐life periods for ACN degradation in BCJCs were 603, 137 and 29 days at 5, 20 and 30 °C, respectively. The reaction rate constants for polymeric colour formation were 0.0207, 0.1435 and 0.5581%/days at 5, 20 and 30 °C, respectively. HPLC‐MS analyses of BCJC showed that cyanidin‐3‐galactoside‐xyloside‐glucoside‐ferulic acid (56%) was the major ACN, followed by cyanidin‐3‐galactoside‐xyloside (19%) and cyanidin‐3‐galactoside‐xyloside‐glucoside‐sinapic acid (10%). Cyanidin‐3‐galactoside‐xyloside‐glucoside‐ferulic acid was the most stable ACN in BCJC at storage temperatures. BCJCs should be kept at sub‐freezing temperatures to minimise ACN degradation.
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More From: International Journal of Food Science & Technology
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