Degradation Kinetics Of Anthocyanins Research Articles

Exploring deep eutectic solvent extraction's impact on anthocyanin degradation kinetics in various conditions

This study evaluated the stability of anthocyanins in red cabbage extracts using deep eutectic solvents (DESs) and acidified methanol under thermal and storage conditions. DESs included combinations of choline chloride with malic acid (Ma), xylitol (Xy), lactic acid (La), and glycerol (Gl). Extracts were heat-treated at 40 °C–100 °C and stored at temperatures of 25 °C, 4 °C, and −18 °C for 35 days. Analysis involved pH differential methodology, browning and polymeric color indexes, antioxidant assays (DPPH• and ABTS•+), HPLC, and FT-IR spectroscopy. Results showed that anthocyanin content in all solvents decreased with increasing temperature. Acidified methanol samples experienced a notable reduction from 304.2 mg/L at 40 °C to 246.5 mg/L at 100 °C. Malic acid, lactic acid, xylitol, and glycerol samples also showed significant declines at higher temperatures. Cold storage effectively preserved anthocyanin levels. Kinetic analysis indicated that ChCl-Xy was the most effective solvent in preserving anthocyanins and minimizing browning, while ChCl-Ma led to the highest anthocyanin degradation and color changes. At 25 °C, Ac-MetOH demonstrated the highest antioxidant activity (DPPH• scavenging rate k of 5.66 ± 0.15), but ChCl-Ma exhibited the highest browning index (k of 3.4 ± 0.13) and polymeric color index (k of 5.54 ± 0.12), suggesting lower stability compared to other solvents.

Color stability and degradation kinetics of anthocyanins in mulberry stirred yoghurt fermented by different starter cultures.

The online version contains supplementary material available at 10.1007/s10068-023-01271-8.

Recovery of phenolic compounds from purple onion peel using bio‐based solvents: Thermal degradation kinetics and color stability of anthocyanins

The aim of this study was to evaluate the influence of bio-based solvent (ethanol, water, and acetic acid) on the extraction of phenolic (TPC), anthocyanins (TAC), and flavonoids (TFC) from purple onion peel and also analyze the effects of storage temperature on the kinetics of anthocyanin degradation and color stability of the phenolic-rich extract obtained. The purple onion extract obtained with 60% ethanol (E60E) showed, respectively, TPC, TAC, and TFC about 3.4, 2.5, and 4.45 times higher than the other solvents used. E60E showed higher antioxidant and antibacterial potential compared to other solvents. E60E was stored at 4, 25, and 38°C, a half-life of 285, 48.81, and 21.80 days was obtained, respectively. The degradation of anthocyanins in E60E occurred by an endothermic and non-spontaneous reaction with activation energy of 54.65 kJ mol−1, being strongly related to the thermal sensitivity of the phenolic compound. Novelty impact statement Purple onion peel is a food waste rich in bioactive compounds, being a low-cost alternative for obtaining extracts with coloring and functional potential. The results of this study indicate that the purple onion peel is an excellent source for obtaining a phenolic-rich extract with high antioxidant and antimicrobial activity. The anthocyanin, color, and stability index indicates that the extract can applied in several biosectors (e.g., pharmaceutical, cosmetic, and food industries).

Thermal stability enhancement of berry anthocyanins by co-pigmentation with extracts from natural sources

Abstract The suitability of mandarin (MP), orange (OP) and pomegranate peel powders (PP) for co-pigmentation of dewberry, viburnum, red hawthorn, black hawthorn, and barberry anthocyanins was investigated. Spectrophotometric measurements indicated co-pigmentation causing both a hyperchromic effect (ΔABSmax = 5–13) and bathochromic shift (Δλ vis-max up to 13 nm). The degradation kinetics of anthocyanins were estimated at temperatures ranging from 70 to 90 °C. First-order reactions with rate constants of 0.45–2.93 min−1 and 0.30–2.00 min−1 were observed for the reference and PP co-pigmented samples, respectively. The t 1/2 values were 3.90–25.7 h for the reference and 5.8–38.5 h for the co-pigmented samples. The activation energy (E a) values were higher in co-pigmented samples (49.16–77.77 kJ/mol) than in reference samples (41.82–68.75 kJ/mol), except for black hawthorn, which had a lower E a value in the co-pigmented sample. The thermodynamic parameters (enthalpy, free energy, and entropy) evaluated indicated a positive effect of co-pigmentation on the thermal treatment of anthocyanins.

Stability of ascorbic acid and anthocyanins of jambolan ( Syzygium cumini ) and camu‐camu ( Myrciaria dubia ) juice blend during pasteurization and storage at room temperature

The temperature and time for the pasteurization of jambolan/camu-camu juice blend (37.5:12.5%, w/w) were determined based on their enzymatic activities (peroxidase, polyphenoloxidase, and pectin methylesterase), bioactive compounds contents (anthocyanins, total phenolic compounds, and ascorbic acid), and microbial counts (thermotolerant coliforms, aerobic mesophilic bacteria, and fungi). Moreover, the stability of the pasteurized blend was monitored for 35 days at room temperature. Response surface methodology and desirability function defined 75°C and 90 s as the best pasteurization conditions to provide a juice blend with safe microbial counts, inactivation of all deteriorative enzymes, 24.18 mg anthocyanins.100 ml−1, 325.83 mg total phenolic compounds.100 ml−1 and 1862.4 mg ascorbic acid.100 ml−1. Furthermore, the degradation kinetics of anthocyanins and ascorbic acid showed half-life times of 18 and 126 days, respectively, during storage at room temperature, evidencing the effectiveness of the applied thermal treatment on the retention of bioactive compounds of the studied juice blend. Novelty impact statement Jambolan and camu-camu fruits are high anthocyanins and vitamin C sources, respectively, but no industrialized food products, such as blend juices, are available on the market. Here, for the first time, the optimal condition for the pasteurization of jambolan and camu-camu juice blend was successfully defined to stimulate food industries to exploit the promising health potential of both fruits.

Degradation Kinetics of Anthocyanins in Red Meat Radish Juice

The aim of this work is to examine the effect of temperature on the anthocyanins in red meat radish and the kinetics of the degradation of the anthocyanins. For this purpose, radish juice was obtained from red meat radish and stored at 60, 70 and 80 ºC for 84 hours and the amounts of anthocyanins in the samples were determined. As a result of the investigation, it was determined that the anthocyanins well fit first order kinetic model and the R2 values ranged from 0.974 to 0.995. The activation energy was calculated using the Arrhenius model and was determined to be 18682 Joule/mol. The half-life of the anthocyanins was determined as 24.75 1/hour, 19.25 1/hour and 16.90 1/hour at 60, 70 and 80 ºC, respectively. In addition, Total phenolic compounds and antioxidant activity values of radish juice were observed to be at a good level.

Stability and Degradation Kinetics of Anthocyanins from Red Cabbage

In order to effectively control the degradation of anthocyanins during deep processing of red cabbage,the effects of pH,temperature,light,metal ions and external additives on the stability of anthocyanins were studied. Experiments showed that the stability of red cabbage anthocyanins could be greatly affected by pH,temperature and light. The 5 h retention rate of anthocyanins at pH2.0 was 92.92%±0.69%,and the 5 h retention rate of anthocyanins at a temperature of 40 ℃ in the dark was 70.50%±0.52%,which showed a strong stability of anthocyanin.The stability of anthocyanins could be improved by adding different concentrations of metal ions including K+,Mg2+ and Na+,low concentrations of Fe3+(0.01~0.02 g/mL)and ascorbic acid(0.03 g/mL),saccharose and lactose. The oxidizing agent of H2O2,the reducing agent of Na2SO3,high concentrations of Fe3+(0.03~0.04 g/mL),and ascorbic acid(0.09 and 0.12 g/mL)would accelerate the degradation of anthocyanins while the degradation rate would rise as the concentration increased. The thermal degradation reaction of anthocyanins was in accordance the first-order kinetics,the rate of degradation would rise as the temperature rose and the half-time period was reduced. The maximum of t1/2 was 67.28 h at 50 ℃ pH2.0,and the maximum activation energy was 39.16 kJ/mol. And the thermal degradation reaction was endothermic non-spontaneous reaction. The temperature should be controlled at a degree of no more than 40 ℃ or the pH should be controlled at a value around 2.0 when using red cabbage anthocyanins to process products and excipients that improves or do not affect the stability of anthocyanins should be selected. The product should be processed and stored at a dark environment.

Degradation Kinetics of Anthocyanins from Purple Eggplant in a Fortified Food Model System during Microwave and Frying Treatments.

A model food system was designed with dietary fiber and crude anthocyanins from purple eggplant peel to explore the degradation mechanism of anthocyanins during microwave and frying treatments. Our results found that delphinidin-3-O-rutinoside was either hydrolyzed into delphinidin or condensed with p-coumaric acid to form p-coumaroyl-delphinidin-3-O-glucoside. Delphinidin was cleaved into gallic acid and phloroglucinaldehyde, which might be further oxidized into pyrogallol and phloroglucinol, respectively. The total anthocyanin degradation followed the first-order kinetics in fried and microwaved solid matrix samples as well as microwaved liquid matrix samples. However, the total anthocyanin degradation followed the second-order kinetics in the heated liquid matrix samples at the frying temperature. The brown/polymeric color index, which negatively correlated with the anthocyanin content, increased faster in the liquid matrix samples than in the solid matrix samples. Compared with frying treatment, a higher rate of anthocyanin degradation in solution was observed under microwave treatment. However, anthocyanins were subject to much more damage under frying treatment than microwave treatment in a solid food system.

Degradation kinetics of anthocyanins from purple rice bran and effect of hydrocolloids on its stability

AbstractThe degradation kinetics of total anthocyanin, cyanidin‐3‐glucoside (C3G), and peonidin‐3‐glucoside (P3G) from purple rice bran were investigated in various pH and temperature conditions. The effect of hydrocolloids on the stability of anthocyanins was also determined. The degradation kinetics was studied in a pH range of 2–8 and temperatures ranging from 60 to 90°C. At pH 2, the total anthocyanin (2.21 × 10−4 min−1), C3G (1.44 × 10−4 min−1), and P3G (1.38 × 10−4 min−1) showed the lowest degradation rate. During thermal degradation, the lowest rate of degradation for total anthocyanin (3.46 × 10−4 min−1), C3G (1.75 × 10−4 min−1), and P3G (1.99 × 10−4 min−1) were observed at 60°C. The highest degradation rate of total anthocyanin, C3G, and P3G, was obtained at pH 6 and 90°C. The effect of carboxymethyl cellulose, xanthan gum, modified starch, and gum arabic on the stability of anthocyanin, C3G, and P3G was significant (p ≤ .05). The modified starch system showed the highest stability of anthocyanins and antioxidant activity in the aqueous medium. The degradation kinetics of anthocyanins in modified starch medium revealed a lower degradation rate than without a hydrocolloid sample.Practical applicationsAnthocyanins are easily affected by food processing factors, such as pH and thermal treatment. Thereby, the temperature range used in the present study is commonly used during food processing, namely, pasteurization, blanching, and drying. Similarly, the applied pH range is also widely available in the food product. Therefore, the kinetic analysis of this work can be used to evaluate the loss and degradation behavior of anthocyanin during industrial processes. In the present study, the stability of anthocyanins in the various hydrocolloids medium was also investigated under different conditions. Thus, this study has the potential application in the food processing industries to develop a stable anthocyanin‐based product.

Improvement of Anthocyanin Stability in Butterfly Pea Flower Extract by Co-pigmentation with Catechin

Most of the food processing operations involve the use of heat which generally causes alteration, and degradation of natural pigments, resulting in lower stability. One of the stability enhancement methods is co-pigmentation. This study aimed to determine effect of catechin co-pigment on stability of anthocyanins in Clitoria ternatea (or butterfly pea flower) extract. Degradation kinetics of anthocyanins in the extract were evaluated at three temperatures (28, 60, and 90℃). The effect of co-pigment ratio (catechin: anthocyanins at 1:1, 50:1 and 100:1 by weight) on the stability of anthocyanin extract at 90℃ was determined by the pH differential method. It was found that anthocyanin degradation followed the zero- order kinetics at all temperatures; the degradation rate increased as the temperature increased. At a lower pH, anthocyanins became more stable. An increase in the co-pigment ratio significantly retarded the degradation anthocyanins at 90℃. In addition, co-pigmentation also intensified the color of butterfly pea extract. The highest anthocyanin stability was obtained at co-pigment ratio of 100:1.

"Degradation kinetics of anthocyanins during heat treatment of wild blackthorn (Prunus spinosa l.) fruits extract "

"Degradation kinetics of anthocyanins during heat treatment of wild blackthorn (Prunus spinosa l.) fruits extract "

Degradation Kinetics of Anthocyanins in Sour Cherry Cloudy Juices at Different Storage Temperature

The aim of this study was to characterize in detail 25 sour cherry cultivars and provide data on their industrial processing into high-quality sour cherry cloudy juices (ScCJ). Anthocyanin composition was identified and quantified by LC-PDA-ESI-MS QTof, UPLC-PDA. Kinetic degradation (k × 103, t1/2, D value) and color (CIE La*b*) were measured before and after 190 days of storage at 4 °C and 30 °C. A total of five anthocyanins, four cyanidins (-3-O-sophoroside, -3-O-glucosyl-rutinoside, -3-O-glucoside, and -3-O-rutinoside) and one peonidin-3-O-rutinoside were detected across all investigated juices. Total anthocyanin content ranged from ~590 to ~1160 mg/L of juice, with the highest levels in Skierka, Nagy Erdigymulscu, Wilena, Wiblek, and Safir cvs., and the lowest in Dradem and Nanaones. During 190 days of storage a significant change was observed in the content of anthocyanins. Their degradation depended rather on the storage conditions (time and temperature) than on the type of anthocyanin compounds present in the ScCJ. Half-life values of ScCJ ranged from 64.7 to 188.5 days at 4 °C and from 45.9 to 112.40 days at 30 °C. Sample redness changed more rapidly than yellowness or lightness and Chroma or hue angel. These results may be useful for the juice industry and serve as a starting point for the development of tasty sour cherry juices with high levels of bioactive compounds.

Degradation Kinetics of Anthocyanins in Shalgam Beverage

This research was performed to elucidate the effects of temperature on the degradation kinetics of anthocyanins in shalgam beverage. Shalgam beverage was produced according to traditional production method. Then, it was kept at three different temperatures (65°C, 75°C, and 85°C) for 12 hours, and the relevant quantities of anthocyanins were determined thereafter. The research revealed that degradation of the anthocyanins was well described with a 1st-order reaction kinetics model and the R2 values varied in the range of 0.9059-0.9715. Activation energy of the reaction was determined to be 48537 Joule/mole. The half-lives of anthocyanins at 65°C and 75° C, and 85°C were found to be 138.63, 136.72, and 51.57, respectively. Compared the half-life periods at different temperatures, anthocyanins were found to be more resistant at 65°C and 75°C than at 85°C.

Degradation kinetics of anthocyanin and physicochemical changes in fermented turnip juice exposed to pulsed UV light

In this study, the effects of pulsed UV (PUV) light on the degradation kinetics of anthocyanins and physicochemical properties of turnip juice were investigated. PUV light was applied to turnip juice at 3 different distances (5, 8, 13cm) from the quartz window of the xenon lamp for 5 different times (5, 15, 30, 45, 60s). The pH, total acidity (% lactic acid), monomeric anthocyanin content, color density, hue, brightness, and percent color components (yellow, red, and blue) of turnip juice changed significantly after PUV-light treatments at each level. The maximum degradation of anthocyanin after PUV-light treatments was found to be about 63%. The anthocyanin degradation, brightness, yellow and blue color (%) increased, while red color (%) decreased with longer treatment time and shorter distance. The degradation of monomeric anthocyanins in turnip juice exposed to PUV light was described by the Weibull model (R2 0.982-0.998, RMSE 0.087-0.133) more accurately than the first-order kinetics (R2 0.906-0.992, RMSE 0.071-0.192).

Degradation kinetics of anthocyanins and polyphenols during storage of red apple juice produced from red-fleshed apples

The aim of this study was to determine the stability of various anthocyanins in red-coloured apple juice for the development of a new attractive beverage. Red-coloured apple juice was generated from red-fleshed apples of cultivar “Maggy” to analyse the composition of anthocyanins and the effect of storage at various temperatures. Cyanidin-3-galactoside (cy-3-gal) was identified as the main component of the anthocyanin profile, next to 5-carboxypyranocyanidin-3-hexoside, tentatively carboxypyranocyanidin-3-galactoside, and two cyanidin-3-pentosides. In addition, we found cyanidin-3-glucoside, another 5-carboxypyranocyanidin-3-hexoside, probably 5-carboxypyranocyanidin-3-glucoside, one 5-carboxypyranocyanidin-3-pentoside, two unknown anthocyanins, and another cyanidin-3-pentoside. The loss of anthocyanins during storage can be described as a first-order reaction as it is the case also for other red-coloured fruit juices. The T1/2 value of cyanidin-3-galactoside varied between 53 and 84 days after storage at 4 °C, and between 15 and 13 days at 20 °C. Storage at 37 °C reduced the T1/2 values from 7 to 6 days. A much longer half-life was observed for 5-carboxypyranocyanidin-3-galactoside. The T1/2 values at 4 °C were 250–315 days and 50–112 days at 20 °C. At 37 °C, T1/2 decreased from 23 to 25 days. The antioxidant capacity (TEAC) was constant during storage for at least 1 year. The colour of red apple juice, however, is less stable than in aronia, black currant and red grape juices, for example. Taken together, red apple juice, generated of the cultivar “Maggy”, is an attractive new fruit juice, but other cultivars of red-fleshed apples with higher anthocyanin concentrations would achieve a more colour-intense product.

Comparative Study on the Effect of Heat Treatment and Sonication on the Quality of Barberry (Berberis Vulgaris) Juice

Barberry (Berberis vulgaris) is an indigenous Iranian plant which its fruit is mainly consumed as fresh, dried and also used for juice production. The objective of this study was to compare the effect of thermal treatment and different sonication conditions on the characteristics of barberry juice. Additionally, the effect of both treatments on degradation kinetics of anthocyanins during refrigerated storage (at 4C) was also evaluated. Sonication and thermal treatments significantly (P < 0.05) reduced microbial counts. A significant increase in the total phenol content and antioxidant activity in all the sonicated juice samples was observed while the thermal treatment had adverse effect on these parameters. Sonication (especially in 70% amplitude) showed less effect on total anthocyanin and color of barberry juice compared to thermal treatment. The degradation kinetics of anthocyanins in all juice samples during refrigerated storage followed first-order kinetics. Half-life (t1/2) of anthocyanins was much shorter in thermal treatment sample (64.90 days) comparing with sonication samples (111.33–158.58 days). Practical Application In recent years, emerging non-thermal techniques, such as sonication, for inactivating microorganisms and improving the health related compounds and other quality parameters of fruit juices have been developed in food industry. Barberry (Berberis vulgaris) is a new source of anthocyanins and antioxidant compounds which can be used as natural pigments in the industry. In this study the effects of thermal pasteurization and sonication on microbial growth and some important quality parameters of barberry juice were compared. The information obtained in our study will be useful for successful application of sonication treatment of barberry juice for preserving the quality of this product.

Degradation kinetics of anthocyanins in freeze-dried microencapsulates from lowbush blueberries (Vaccinium angustifolium Aiton) and prediction of shelf-life

ABSTRACTThe addition of anthocyanins in food products is limited by their instability. In this study, an extract containing anthocyanins from lowbush blueberries was encapsulated by freeze-drying in three maltodextrin matrices with different dextrose equivalents, for potential use as a colorant and functional ingredient. The resultant encapsulates differed in physicochemical properties. Kinetic and thermodynamic parameters for anthocyanin degradation in accelerated shelf life studies at 70, 80, and 90°C were determined using the Arrhenius model. The half-life (t1/2) varied from 0.96 h (freeze-dried extract) to 108 days (encapsulated extract). Our results demonstrate that freeze-dried berry encapsulates effectively retard anthocyanin degradation during storage.

Application of supercritical carbon dioxide for the preservation of strawberry juice: Microbial and physicochemical quality, enzymatic activity and the degradation kinetics of anthocyanins during storage

Abstract Supercritical carbon dioxide (SCCD) was applied for strawberry juice preservation. SCCD under selected parameters was effective for microflora and enzyme inactivation. For storage studies samples preserved at 30 and 60 MPa, at 45 °C for 30 min were selected. Yeasts and moulds were not detected after SCCD treatment in these conditions, whereas TMC was ~ 1.7 log CFU/g. Polyphenol oxidases were inactivated, whereas peroxidases decreased by ~ 85%. SCCD treatment resulted in the hydrolysis of sucrose and ~ 30% losses of vitamin C, which was totally decomposed after the 4th week of storage. Anthocyanins were not affected by the SCCD process and the kinetic rate constant of degradation during storage ranged from 2.12 × 10 − 2 to 3.10 × 10 − 2 (days − 1 ), and the half-time from 22.4 to 32.7 days, depending on the monomer and pressure applied. Overall, SCCD treatment seems to be a promising technique to obtain high quality strawberry juice as a safe alternative to non-pasteurized juices. Industrial relevance Strawberries are highly appreciated for their nutritional quality, colour and taste. Strawberry compounds, i.e. anthocyanins and vitamin C, are heat sensitive. These nutrients as well as colour are degraded when the fruits are processed using high temperature treatment. Supercritical carbon dioxide (SCCD) is an interesting method among the innovative non-thermal technologies for the preservation of fruit products. In this study, the data proved that SCCD processing is a promising non-thermal alternative to pasteurization to preserve fresh cloudy strawberry juice.

Evaluation of non-thermal effects of electricity on anthocyanin degradation during ohmic heating of jaboticaba (Myrciaria cauliflora) juice

This study investigated the non-thermal effects of electricity on anthocyanin degradation during ohmic heating of jaboticaba juice. For this, temperature profiles during conventional and ohmic heating processes were matched, and the degradation kinetics of anthocyanins were compared at temperatures ranging from 70 to 90°C. The monomeric anthocyanin content was quantified by UV–Visible spectroscopy using the pH-differential method. Anthocyanin degradation was fitted to a first-order model. The rate constants ranged from 1.7 to 7.5×10−3min−1 and from 1.8 to 7.6×10−3min−1 for ohmic and conventional heating, respectively. The analysis of variance (α=0.05) showed no significant differences between rate constants of the ohmic and conventional heating at the same temperatures. All kinetic and thermodynamic parameters evaluated showed similar values for both technologies. These results indicate that the presence of the oscillating electric field did not affect the degradation rates of anthocyanins during ohmic heating.

Antioxidant Properties, Degradation Kinetics and Storage Stability of Drinks Prepared From the Cooking Water of Pigmented Rice

Pigmented rice, consisting of black rice and red rice, is known to contain antioxidant compounds in its bran that tend to leach out into the water during cooking. As the rice is usually cooked in excess water which is discarded after cooking, the purpose of this study is therefore, to evaluate the rice cooking water as an antioxidant drink in terms of its antioxidant properties, storage stability and anthocyanin degradation kinetics. The results showed that the percentages of antioxidant extractability from pigmented rice into the cooking water were 88.42 and 103.26%, respectively for red rice and black rice, respectively. However, red rice drink possessed significantly (p<0.05) higher antioxidant activity than black rice drink, except for its total monomeric anthocyanin content. The drinks showed good microbiological stability throughout 12 weeks of storage when kept at 4°C, while those stored at 25°C lasted for 4 weeks. There was a significant decrease of antioxidant content, chroma and pH and increase in L value and hue angle, while less significant changes were observed for total soluble solids and viscosity of the drinks during the storage stability study. The degradation of anthocyanins in both drinks kept at different temperatures followed first-order reaction kinetics. According to the findings of this study, black rice and red rice cooking water have the potential of being new antioxidant drinks.