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Degradation Kinetics of Colour and Total Carotenoids in Jackfruit (Artocarpus heterophyllus) Bulb Slices During Hot Air Drying

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Abstract

The kinetics of colour and carotenoids degradation in jackfruit bulb slices was evaluated during hot air drying at 50, 60 and 70 °C. Visual colour as well as total carotenoids (TC) content was found to be influenced by the drying process. Tri-stimulus colour parameters such as Hunter L and b values decreased and a value increased during drying. The combination of Hunter L × b value was found to represent the colour change adequately. Degradation of TC and visual colour in terms of Hunter L × b value followed first-order reaction kinetics; however, zero-order reaction kinetics was found adequate to describe changes in total colour difference (TCD) and non-enzymatic browning (NEB). Dependence of the rate constant followed the Arrhenius relationship. The process activation energies (E a) for Hunter L × b value, TCD, NEB and TC were 29.96, 27.21, 27.48 and 55.61 kJ/mol, respectively. Higher E a for TC content indicated greater temperature sensitivity as compared with other colour parameters. Relationship of TC content and Hunter L × b value was found to be more consistent through regression analysis with R 2 ≥ 0.979.

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Abbreviations

A :

Absorbance at 420 nm at drying time t

A o :

Initial absorbance at 420 nm

C :

Value of total carotenoids content at drying time t

C o :

Initial value of total carotenoids content

E a :

Activation energy

H :

Value of visual colour in terms of hunter L × b value or total color difference at drying time t

H o :

Initial value of visual colour in terms of hunter L × b value or total color difference

k :

Rate constant (h−1)

k a :

Arrhenius equation constant

n :

Order of the reaction

NEB:

Non-enzymatic browning

Q :

Measured quality parameter (s) (hunter L × b value total colour difference, non-enzymatic browning, total carotenoids content) at drying time t

Q o :

Measured quality parameter at zero time

R :

Universal gas constant (8.314 kJ/mol)

RMSE:

Root mean square error

T :

Drying temperature (K)

t :

Drying time (h)

TC:

Total carotenoids

TCD:

Total colour difference

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Authors and Affiliations

  1. Fruits & Vegetables Technology Discipline, Defence Food Research Laboratory, Siddarthanagar, Mysore, 570011, Karnataka, India

    Alok Saxena, Tanushree Maity, P. S. Raju & A. S. Bawa

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  1. Alok Saxena
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  2. Tanushree Maity
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  3. P. S. Raju
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  4. A. S. Bawa
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Correspondence to Alok Saxena.

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Saxena, A., Maity, T., Raju, P.S. et al. Degradation Kinetics of Colour and Total Carotenoids in Jackfruit (Artocarpus heterophyllus) Bulb Slices During Hot Air Drying. Food Bioprocess Technol 5, 672–679 (2012). https://doi.org/10.1007/s11947-010-0409-2

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