Thermal and light degradation kinetics of anthocyanin extracts from mangosteen peel (Garcinia mangostana L.)

被引：25

作者：

Chiste, Renan C. ^{[1
]}

Lopes, Alessandra S. ^{[2
]}

de Faria, Lenio J. G. ^{[2
]}

机构：

[1] Univ Estadual Campinas, UNICAMP, Dept Food Sci, Fac Food Engn, BR-13083862 Campinas, SP, Brazil

[2] Fed Univ Para UFPA, Dept Chem & Food Engn, Inst Technol, Fac Food Engn, BR-66075110 Belem, PA, Brazil

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2010年 / 45卷 / 09期

关键词：

Degradation; half-life time; kinetics; natural pigments; storage; REFRIGERATED STORAGE; DAMAGED PERICARP; MODEL SYSTEMS; COLOR; FRUIT; STABILITY; CONCENTRATE; PRODUCTS; LIGNIN; IMPACT;

D O I：

10.1111/j.1365-2621.2010.02351.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

P>The stability and half-life time of anthocyanin extracts from mangosteen peel were studied under controlled oxygen supply, undergoing the influence of light source (fluorescent, incandescent, infrared and ultraviolet) and storage temperature (5, 28, 40 and 50 degrees C). The kinetic parameters for anthocyanin degradation, under different illumination conditions fit the first-order reaction model, and the exposition under fluorescent light resulted in a higher half-life time (597 h), followed by incandescent (306 h), ultraviolet (177 h) and infrared (100 h). The kinetic behaviour for the storage in different temperatures also fit the first order, and at 5 degrees C the highest half-life time (4006 h) was found, followed by 28 degrees C (370 h), 40 degrees C (125 h) and 50 degrees C (93 h). The activation energy was 14.7 Kcal.mol-1, and Q(10) values showed that at 5 degrees C the anthocyanin extracts were more sensitive to storage temperature changes compared to the other tested temperatures.

引用

页码：1902 / 1908

页数：7

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