Skip to main content
SpringerLink
Log in

Thermal degradation kinetics of anthocyanin and visual colour of plum puree

  • Original Paper
  • Published:
European Food Research and Technology Aims and scope Submit manuscript

Abstract

Thermal degradation kinetics of anthocyanin and visual colour (tristimulus L, a and b values) of plum puree were studied at selected temperatures (50–90 °C) for a residence time of 20 min. Results indicated that the thermal degradation of anthocyanin, tristimulus colour a value (representing redness) and L×a×b value (representing total colour) followed first-order reaction kinetics. The activation energy values for anthocyanin, red colour and total colour were 37.48, 25.86 and 30.68 kJ/mol respectively. Higher activation energy signified higher thermal sensitivity of anthocyanin during heat processing of plum puree. A linear relationship described well the variation of total visual colour (L×a×b) with anthocyanin content of plum puree during thermal processing.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig 1
Fig 2
Fig 3
Fig 4
Fig 5

Similar content being viewed by others

References

  1. Chang TS, Siddiq M, Sinha NK, Cash JN (1994) J Food Sci 59:1065–1069

    CAS  Google Scholar 

  2. Shrikhande AJ (1986) CRC Crit Rev Food Sci Nutr 7:193–213

    Google Scholar 

  3. Mazza G, Brouillard R (1987) J Agric Food Chem 35:422

    CAS  Google Scholar 

  4. Debiski-pospisil J, Cain RF (1968) J Food Sci 33:138–142

    Google Scholar 

  5. Von Elbe, Schwartz SJ (1996) Colorants. In: Fennema OR (ed) Food chemistry, 3rd edn. Marcel Dekker, New York

  6. Clydesdale FM, Fleischman DL, Francis FJ (1970) J Food Prod Dev 4:127–130

    CAS  Google Scholar 

  7. Ihl M, Monslaves M, Bifani V (1998) Lebensm Wiss Technol 31:50–56

    Article  CAS  Google Scholar 

  8. Skrede G, Worlstad RE, Lea P, Enerson G (1992) J Food Sci 57:172–177

    CAS  Google Scholar 

  9. Rocha T, Lebart A, Marty-Audouin C (1993) Lebensm Wiss Technol 26:456–463

    Article  CAS  Google Scholar 

  10. Markakis P (1982) Anthocyanin as food colors. Academic, New York.

  11. Shin S, Bhowmik SR (1995) J Food Eng 27:77–86

    Article  Google Scholar 

  12. Steet JA, Tong CH (1996) J Food Sci 61:924–927, 931

    CAS  Google Scholar 

  13. Ahmed J, Shivhare US, Raghavan GSV (2000) J Food Eng 44:239–244

    Article  Google Scholar 

  14. Ahmed J, Shivhare US, Singh G (2000) Int J Food Prop 3:305–315

    CAS  Google Scholar 

  15. Weemaes CA, Ooms V, Loey A M, Hendrickx ME (1999) J Agric Food Chem 47:2404–2409

    Article  CAS  PubMed  Google Scholar 

  16. Ahmed J, Pawan Preet, Shivhare US (2001) J Food Process Preserv 25:15–23

    CAS  Google Scholar 

  17. Ahmed J, Shivhare US (2001) Lebensm Wiss Technol 33:380–383

    Article  Google Scholar 

  18. Ahmed J, Kaur A, Shivhare US (2002) J Food Sci 67:1088–1091

    CAS  Google Scholar 

  19. Wang WM, Siddiq M, Sinha NK, Cash JN (1995) J Food Process Preserv 19:65–81

    CAS  Google Scholar 

  20. Hutchings JB (1994) Food colour and appearance. Blackie, London, UK

  21. Toledo RT (1997) Fundamentals of food process engineering. CBS, New Delhi

Download references

Author information

Authors and Affiliations

  1. Department of Food Science, Faculty of Food Systems, UAE university, PO Box 17555, Al Ain, United Arab Emirates

    J. Ahmed

  2. Department of Chemical Engineering and Technology, Panjab University, Chandigarh, India

    U. S. Shivhare

  3. Department of Agricultural and Biosystems Engineering, McGill University, Macdonald Campus 21, 111 Lakeshore, Ste-Anne de Bellevue, Quebec H9X 3V9, Canada

    G. S. V. Raghavan

Authors
  1. J. Ahmed
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. U. S. Shivhare
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. G. S. V. Raghavan
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to J. Ahmed.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Ahmed, J., Shivhare, U.S. & Raghavan, G.S.V. Thermal degradation kinetics of anthocyanin and visual colour of plum puree. Eur Food Res Technol 218, 525–528 (2004). https://doi.org/10.1007/s00217-004-0906-5

Download citation

  • Received:

  • Revised:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00217-004-0906-5

Keywords

Search

Navigation