Effect of Storage Temperature on Single Anthocyanin Degradation in Blueberry Juice
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Abstract:
Changes in color as well as total and single anthocyanin content of blueberry juice during 120 days of storage at 4 ℃, 25 ℃, and 37 ℃ were determined. Additionally, kinetics of total and single anthocyanin degradation was investigated. The results indicated that the color of blueberry juice was stable at 4 ℃ but not at 25 ℃ and 37 ℃. Total and single anthocyanin contents decreased during storage, following first-order reaction kinetics more efficiently than zero-order reaction kinetics at 25 ℃ and 37 ℃. Low-fitting coefficients of zero and first-order kinetic model of total anthocyanins were found in blueberry juice at 4 ℃. The degradation of 4 single anthocyanins followed first-order reaction kinetics at 4 ℃. When the temperature increased, the first-order kinetic constant of anthocyanins increased as well, the degradation was faster, and the half-life decreased. Moreover, we found that the half-life of anthocyanin linked to galactose was higher than that linked to arabinoside. Collectively, the color stability of blueberry juice was closely associated with the anthocyanin decay. The lower the storage temperature of blueberry juice, the less the extent of anthocyanin degradation.
