Degradation Kinetics of Anthocyanins in Purple-Fleshed Sweet Potato Pigment Concentrates and a Japanese Plum Juice Based Beverage

자색고구마 색소 농축액과 매실음료 Anthocyanin의 가열분해에 대한 속도론적 연구

  • Rhim, Jong-Whan (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
  • Lee, Jang-Wook (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University)
  • 임종환 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
  • 이장욱 (목포대학교 식품공학과 및 식품산업기술연구센터)
  • Published : 2002.04.01

Abstract

The effects of concentration and temperature on degradation of anthocyanins of purple-fleshed sweet potato pigment concentrate and a Japanese plum juice were determined over temperature ranges of 60 to $90^{\circ}C$ and 5 to $60^{\circ}C$, respectively. Degradation of anthocyanins in pigment concentrates followed the first-order reaction rate. Activation energies of the pigment solutions ranged 51.29-73.02 kJ/mol, linearly decreasing as concentration increased except the pigment solution of $8.4^{\circ}Brix$ which was not concentrated after extraction. Anthocynins in Japanese plum juice was also degraded by the first-order reaction kinetics with activation energy of 75.80 kJ/mol. Storage life of the beverage was extended with decreasing storage temperature. Pigment was ratained more than 80% until 8 months storage at $5^{\circ}C$.

Keywords

purple-fleshed sweet potato;anthocyanin;thermal degradation;kinetics

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