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Degradation Kinetics of Anthocyanin of Traditional and Low-Sugar Blackberry Jam

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Abstract

The objective of this study was to monitor the stability of anthocyanin and phenolic compounds contained in two formulations of blackberry jam (traditional and low-sugar) during storage. For that purpose, jams were prepared with varying amounts of hydrocolloids and investigated as to pH, total soluble solids, water activity, total acidity, total anthocyanins and total polyphenols. In order to accompany and assess the levels of phenolic compounds and colour (L*, a* and b*) changes, the samples were stored for 180 days at two different temperatures (10 and 25 °C). The Arrhenius model was used to determine the relationship between the reaction rate (k) at the different storage temperatures, yielding activation energy values of 19 and 12 kcal/mol and Q 10 values of 3.0 and 2.0 for traditional and low-sugar jams, respectively. The results show that by the end of the storage time investigated, the anthocyanin compounds had been partially degraded, with the greatest loss being observed in traditional jam stored at 25 °C. Colour stability was also lower in traditional jam as compared to the low-sugar product.

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Abbreviations

TSS:

Total soluble solids (grammes citric acid per 100 g jam)

Aw:

Water activity

ATT:

Total acidity expressed as grammes of citric acid per 100 g jam

AT:

Total anthocyanins (milligrammes per 100 g jam)

PFT:

Total polyphenols (milligrammes per 100 g jam)

k T :

Reaction rate at temperature T (day−1)

k T−10 :

Reaction rate at a temperature 10 °C lower than T (day−1)

Q 10 :

Quotient or general relationship between a reaction rate at a certain temperature and at a temperature 10 °C lower

Ea:

Activation energy (kilocalories per mole)

VP:

Shelf life (days)

L*:

Luminosity

a*:

Redness–greenness

b*:

Yellowness–blueness

ΔE :

Total colour difference

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Acknowledgements

The authors wish to thank CNPq for granting scientific initiation scholarships.

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Authors and Affiliations

  1. Centro de Tecnologia de Frutas e Hortaliças (FRUTHOTEC), Instituto de Tecnologia de Alimentos (ITAL), Brasil Avenue 2880, PO Box 139, Campinas, São Paulo, CEP 13070-178, Brazil

    Sílvia Cristina Sobottka Rolim de Moura, Paulo Eduardo da Rocha Tavares, Sílvia Pimentel Marconi Germer & Alba Lucia Andrade Coelho Nisida

  2. Centro de Ciência e Qualidade dos Alimentos (CCQA), ITAL, Campinas, São Paulo, Brazil

    Adriana Barreto Alves

  3. UNICAMP, Faculdade de Engenharia de Alimentos, Campinas, São Paulo, Brazil

    Alexandre Saikali Kanaan

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  1. Sílvia Cristina Sobottka Rolim de Moura
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  2. Paulo Eduardo da Rocha Tavares
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  3. Sílvia Pimentel Marconi Germer
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  4. Alba Lucia Andrade Coelho Nisida
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  5. Adriana Barreto Alves
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  6. Alexandre Saikali Kanaan
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Correspondence to Sílvia Cristina Sobottka Rolim de Moura.

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de Moura, S.C.S.R., da Rocha Tavares, P.E., Germer, S.P.M. et al. Degradation Kinetics of Anthocyanin of Traditional and Low-Sugar Blackberry Jam. Food Bioprocess Technol 5, 2488–2496 (2012). https://doi.org/10.1007/s11947-011-0578-7

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  • DOI: https://doi.org/10.1007/s11947-011-0578-7

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