Thermal Degradation and Kinetics of Pigment from Raddish Red

doi:10.7506/spkx1002-6630-201305014

FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (5): 67-71.doi: 10.7506/spkx1002-6630-201305014

Previous Articles Next Articles

Thermal Degradation and Kinetics of Pigment from Raddish Red

DONG Nan1，WANG Qiang2，LEI Dan-dan1，LIU Hong3，LIU Jia1，ZHAO Guo-hua1,4,*

1. College of Food Science, Southwest University, Chongqing 400715, China； 2. Department of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China； 3. Agricultural Information Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China； 4. Chongqing Special Food Programme and Technology Research Center, Chongqing 400715, China

Received:2012-01-05 Revised:2013-01-23 Online:2013-03-15 Published:2013-04-16
Contact: ZHAO Guo-Hua E-mail:zhaoguohua1971@163.com

Abstract

Abstract: The degradation of raddish red pigment in different matrixes (0.1 mol/L, pH 3.0 sodium phosphate buffer and soft drink with different amounts of vitamin C) during storage and heat treatment was explored. The raddish red pigment was degraded markedly during heat treatment at 75—95 ℃ in a temperature-dependent manner and a first-order reaction kinetic model. Raddish red pigment in soft drink with 120 mg/L vitamin C revealed the highest stability during heat-treatment. The degradation of raddish red pigment during the storage at 4 ℃ and 25 ℃ was fitted by zero-order reaction kinetic and firstorder reaction kinetic models, respectively.

Key words: raddish red pigment, thermal degradation, degradation kinetic model

CLC Number:

TS264.3

DONG Nan1，WANG Qiang2，LEI Dan-dan1，LIU Hong3，LIU Jia1，ZHAO Guo-hua1,4,*. Thermal Degradation and Kinetics of Pigment from Raddish Red[J]. FOOD SCIENCE, 2013, 34(5): 67-71.

References

[1] 王晓梅, 徐为民, 郑永华. 红心萝卜花色苷稳定性的研究[J]. 食品科学, 2008, 29(7): 98-100.
[2] 凌关庭. 食品添加剂手册(第三版)[M]. 北京: 化学工业出版社, 2008: 955-1012.
[3] VERBEYST L, OEY I, VANDER I, et al. Kinetic study on the thermal and pressure degradation of anthocyanins in strawberries[J]. Food Chemistry, 2010, 123(2): 269-274.
[4] BUCKOW R, KASTELL A, TEREFE N S, et al. Pressure and temperature effects on degradation kinetics and storage stability of total anthocyanins in blueberry juice[J]. Journal of Agriculture and Food Chemistry 2010, 58(18): 10076-10084.
[5] HARBOURNE N, JACQUIER J C, MORGAN D J, et al. Determination of the degradation kinetics of anthocyanins in a model juice system using isothermal and non-isothermal methods[J]. Food Chemistry, 2008, 111(1): 204-208.
[6] PATRAS A, BRUNTONA N P, O’DONNELL C, et al. Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation[J]. Trends in Food Science and Technology, 2010, 21(1): 3-11.
[7] CAO S Q, LIU L, LU Q, et al. Integrated effects of ascorbic acid, flavonoids and sugars on thermal degradation of anthocyanins in blood orange juice[J]. European Food Research Technology, 2009, 228(6): 975-983.
[8] WROLSTAD R E, GIUSTI M M, RODRIGUEZ-SAONA L E, et al. Anthocyanins from radishes and red-fleshed potatoes[M]// AMES J MHOFMANN T F . Chemistry and Physiology of Selected Food Colorants Washington, DC: American Chemical Society, 2001: 66-89.
[9] DYRBY M, WESTERGAARD N, STAPELFELDT H. Light and heat sensitivity of red cabbage extract in soft drink model systems[J]. Food Chemistry, 2001, 72(4): 431-437.
[10] LABUZA T P, RIBOH D. Theory and application of Arrhenius kinetics to the prediction of nutrient losses in foods[J]. Food Technology, 1982, 30(10): 66-74.
[11] KIRA A, CEMEROGLU B. Degradation kinetics of anthocyanins in blood orange juice and concentrate[J]. Food Chemistry, 2003, 81(4): 583-587.
[12] VERBEYST L, OEY I, VANDER P I, et al. Kinetic study on the thermal and pressure degradation of anthocyanins in strawberries. Food Chemistry, 2010, 123(2): 269-274.
[13] 董楠, 宋会歌, 赵国华, 等. 咖啡酸对胭脂萝卜红色素辅色作用及稳定性的影响[J]. 食品科学, 2011, 32 (7): 61-64.
[14] ANTELO F S, COSTA A V, KALIL S J. Thermal degradation kinetics of the phycocyanin from Spirulina platensis[J]. Biochemical Engineering Journal, 2008, 41(1): 43-47.
[15] TIWARI B K, O’DONNELL C P, CULLEN P J. Effect of non-thermal processing technologies on the anthocyanin content of fruit juices[J]. Trends in Food Science and Technology, 2009, 20(3-4): 137-145.
[16] BUCKOW R, KASTELL A, TERE N S, et al. Pressure and temperature effects on degradation kinetics and storage stability of total anthocyanins in blueberry juice[J]. Journal of Agriculture and Food Chemistry, 2010, 58(18): 10076-10084.
[17] OZKAN M. Degradation of anthocyanins in sour cherry and pomegranate juices by hydrogen peroxide in the presence of added as corbic acid[J]. Food Chemistry, 2002, 78(4): 499-504.
[18] ROSSO V V D, MERCADANTE A Z. The high ascorbic acid content is the main cause of the low stability of anthocyanin extracts from acerola[J]. Food Chemistry, 1999, 103(3): 935–943.
[19] REYES L F, CISNEROS-ZEVALLOS L. Degradation kinetics and colour of anthocyanins in aqueous extracts of purple-and red-flesh potatoes (Solanum tuberosum L.)[J]. Food Chemistry, 2007, 100(3): 885-894.

Thermal Degradation and Kinetics of Pigment from Raddish Red

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 4

Recommended Articles

Metrics

Comments

[1]	XIAO Yadong, SONG Jiangfeng, LI Dajing, CHEN Jieqiong, NIU Liying, LIU Chunquan,. Correlation between Thermal Degradation of Carotenoids and Volatile Compounds in Sweet Corn Juice [J]. FOOD SCIENCE, 2018, 39(8): 27-32.
[2]	XU Yuan, PAN Siyi. Thermal Degradation Kinetics and Mechanism of Lycopene and Color in Red Grapefruit [J]. FOOD SCIENCE, 2017, 38(11): 81-88.
[3]	OUYANG Yu-zhu，LI Yong，WU Dao-hong，GUO Hong-bin. Stability and Thermal Degradation Kinetics of Polyphenols from the Whole plant of Geum japonicum Thunb variant [J]. FOOD SCIENCE, 2011, 32(15): 46-48.
[4]	LA Gui-Xiao, FANG Ping. Research Overview in Degradation of Glucosinolates [J]. FOOD SCIENCE, 2008, 29(1): 350-354.