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Degradation kinetics of anthocyanins from purple sweet potato (Ipomoea batatas L.) as affected by ascorbic acid
| Content Provider | Semantic Scholar |
|---|---|
| Author | Li, Jing Song, Huige Dong, Nan Zhao, Guohua |
| Copyright Year | 2013 |
| Abstract | Storage (4°C and 25°C, 28 days) and thermal (70°C–90°C, 6 h) stabilities of purple sweet potato anthocyanins (PSPAs) with varying concentrations of ascorbic acid (AA) were investigated in a model soft drink medium. For storage stability, the model drink was sterilized at 85°C for 15 min prior to storage. Zero-order kinetics and first-order kinetics were fitted for storage degradation at 4°C and 25°C, respectively. However, all data for thermal degradation fitted first-order kinetics. The temperature dependence on degradation was modeled after the Arrhenius equation. Storage degradation of PSPAs was increased by the presence of AA (40–360 mg/L). Retarded thermal degradation was be achieved by adding 120 mg/L of AA, while accelerated thermal degradation resulted from 360 mg/L of AA. Heat treatment did not markedly change the DPPH radical-scavenging activity of PSPAs. |
| Starting Page | 89 |
| Ending Page | 96 |
| Page Count | 8 |
| File Format | PDF HTM / HTML |
| DOI | 10.1007/s10068-014-0012-9 |
| Volume Number | 23 |
| Alternate Webpage(s) | https://page-one.live.cf.public.springer.com/pdf/preview/10.1007/s10068-014-0012-9 |
| Alternate Webpage(s) | https://doi.org/10.1007/s10068-014-0012-9 |
| Journal | Food Science and Biotechnology |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
