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Thermal and pH degradation kinetics of anthocyanins in natural food colorant prepared from black rice bran

Journal of Food Science and Technology volume 53, pages 461–470 (2016)Cite this article

Abstract

The study of the stability of anthocyanins in food colorant powder is important to predict the quality changes occurring as the food products are processed, to prevent and control the degradation of the anthocyanins. The objectives of this study were to identify anthocyanin components in natural food colorants obtained from black rice bran, and investigate their thermal stability at 60, 80, and 100 °C, pH stability from 2.0 to 5.0 and also their correlation with visual color, L *, C *, and h°. Results showed that only six types of anthocyanins, cyanidin-3-O-glucoside, cyanidin-3-O-rutinoside, delphinidin, cyanidin, pelargonidin and malvidin were present in raw black rice bran (BRB) and black rice bran colorant powder (BCP). The thermal degradation of both the visual color and the anthocyanin content in the BCP followed a first-order kinetic reaction model. The temperature-dependent degradation was adequately fitted to the Arrhenius equation. In terms of the pH stability, increasing pH values resulted in lower activation energies (E a ) and higher half-life (t 1/2 ) values for both color parameters and individual anthocyanins when heating from 60 to 100 °C. Moreover, the degradation rate constant (k) increased with increasing temperature and pH value. The degradation of cyanidin-3-O-glucoside and total anthocyanins showed a strong positive correlation with C *. The changes in visual color may be used as an on-line quality control indicator during thermal processing of food products containing rice bran colorants which have high anthocyanin content.

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Acknowledgments

The authors gratefully acknowledge the Faculty of Technology, Mahasarakham University and Bansomdejchaopraya Rajabhat University, Thailand, for financial support.

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Affiliations

  1. Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Maha Sarakham, 44150, Thailand

    Patiwit Loypimai, Anuchita Moongngarm & Pheeraya Chottanom

Authors
  1. Patiwit Loypimai
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  2. Anuchita Moongngarm
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  3. Pheeraya Chottanom
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Corresponding author

Correspondence to Anuchita Moongngarm.

Additional information

Highlights• Natural food colorant powder was prepared from black rice bran.• Thermal and pH stability of the colorant powder were investigated. • Correlations between anthocyanin degradation and visual color were investigated.• Six types of anthocyanins were found in black rice bran and colorant powder.• The degradation of total anthocyanins showed a strong positive correlation with C*.

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Loypimai, P., Moongngarm, A. & Chottanom, P. Thermal and pH degradation kinetics of anthocyanins in natural food colorant prepared from black rice bran. J Food Sci Technol 53, 461–470 (2016). https://doi.org/10.1007/s13197-015-2002-1

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  • DOI: https://doi.org/10.1007/s13197-015-2002-1

Keywords

  • Black rice bran
  • Anthocyanins
  • Degradation
  • Stability
  • Food colorants