Effect of Malic Acid on the Stability of Anthocyanins in Blackcurrant Juice
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Abstract:
Anthocyanins are the main pigments and are very important bioactive components in blackcurrant juice. The stability of anthocyanins was affected by soluble solid concentration, storage temperature, pH, and copigments. Blackcurrant juice was used as the raw material in this study, and the effects of malic acid on the chemical stability and degradation kinetics of the anthocyanins in blackcurrant juice samples with various soluble solid concentrations were investigated under different storage temperatures and pH values. The total anthocyanin contents of samples were determined using the pH-differential method, and the Arrhenius equation was used to fit the pattern of the degradation. The results indicated that the degradation rate constant (k) and the residual rate of anthocyanins in juice with 0.08% malic acid were decreased and increased, respectively, at a temperature of 4 ℃, pH of 3.0, and a solid concentration of 10 °Brix. Under the above conditions, the degradation half-life (t1/2) of anthocyanins increased from 51 d to 141 d, and the thermal degradation activation energy (Ea) increased from 51 kJ/mol to 61 kJ/mol with the addition of malic acid. Degradation of anthocyanins in blackcurrant juice during storage followed first-order reaction kinetics. Malic acid has certain copigmentation effects on blackcurrant juice under the conditions of low temperature, low pH, and low soluble solid concentration, and can enhance the stability of anthocyanins.
