Food and Fermentation Industries >

2014 , Vol. 40 >Issue 05: 77 - 81

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2014.05.019

Food and Fermentation Industries

Mulberry anthocyanins and its visual colour thermal degradation kinetics

  • HUANG Xiao-jie ,
  • TIAN Xue-ying ,
  • GUO Yan-ling ,
  • SHI Guo-ying
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Online published: 2014-05-25

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Abstract

Thermal degradation kinetics of anthocyanin and its visual colour in mulberry puree during heat processing was investigated and a relationship between visual colour and anthocyanin was established. 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 . Mulberry anthocyanins and its visual colour thermal degradation kinetics[J]. Food and Fermentation Industries, 2014 , 40(05) : 77 -81 . DOI: 10.13995/j.cnki.11-1802/ts.2014.05.019

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