Food and Fermentation Industries >

2014 , Vol. 40 >Issue 04: 51 - 55

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2014.04.025

Food and Fermentation Industries

Thermal degradation kinetics of anthocyanins and visual colour of mulberry puree

  • HUANG Xiao-jie ,
  • TIAN Xue-ying ,
  • GUO Yan-ling ,
  • SHI Guo-ying
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Online published: 2014-04-25

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Abstract

Thermal degradation kinetics of anthocyanin and visual color of mulberry puree during heat processing was investigated to study the relationship between visual colour and anthocyanin. Results showed that the breakdown of anthocyanin followed a first-order reaction,L*,a*and TCD*values followed a combined kinetics model. The degradation of anthocyanins showed positive correlation with L*,a*and TCD*values,and negative correlation with b* value.

Key words： mulberry; anthocyanin; colour; kinetics

Cite this article

HUANG Xiao-jie , TIAN Xue-ying , GUO Yan-ling , SHI Guo-ying . Thermal degradation kinetics of anthocyanins and visual colour of mulberry puree[J]. Food and Fermentation Industries, 2014 , 40(04) : 51 -55 . DOI: 10.13995/j.cnki.11-1802/ts.2014.04.025

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