Effect of ozone processing on anthocyanins and ascorbic acid degradation of strawberry juice

被引：110

作者：

Tiwari, B. K. ^{[2
]}

O'Donnell, C. P. ^{[2
]}

Patras, A. ^{[2
,3
]}

Brunton, N. ^{[3
]}

Cullen, P. J. ^{[1
]}

机构：

[1] Dublin Inst Technol, Sch Food Sci & Environm Hlth, Dublin 1, Ireland

[2] Univ Coll Dublin, UCD Sch Agr Food Sci & Vet Med, Dublin 4, Ireland

[3] Ashtown Food Res Ctr, Dublin 15, Ireland

来源：

FOOD CHEMISTRY | 2009年 / 113卷 / 04期

关键词：

Anthocyanin; Ascorbic acid; Colour; Ozone; Strawberry juice; ORANGE JUICE; THERMAL-DEGRADATION; COLOR DEGRADATION; FOOD COLORANTS; HIGH-PRESSURE; APPLE CIDER; KINETICS; QUALITY; STABILITY; INACTIVATION;

D O I：

10.1016/j.foodchem.2008.08.085

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Strawberry juice samples were ozonated with processing variables of ozone concentration (1.6-7.8% w/w) and treatment time (0-10 min). Effects of processing variables on anthocyanins (P3G), ascorbic acid (AA) and colour values (L-center dot, a(center dot), and b(center dot)) were determined. Significant reductions in anthocyanin content (98.2%) and ascorbic acid (85.8%) were observed at in ozone concentration of 7.8% w/w and a treatment time of 10 min. The changes in lightness (L-center dot) values and total colour difference (TCD) values were fitted well to zero-order kinetics, whereas, a(center dot). b(center dot) followed first-order kinetics. P3G and AA were fitted to first order and fraction conversion models. The rate constants for L-center dot, a(center dot), b(center dot) and TCD were linearly correlated with ozone concentration, whereas, P3G and AA were exponentially related. (c) 2008 Elsevier Ltd. All rights reserved.

引用

页码：1119 / 1126

页数：8

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