NDLI: Degradation Kinetics of Anthocyanin of Traditional and Low-Sugar Blackberry Jam

Content Provider	Springer Nature Link
Author	Moura, Sílvia Cristina Sobottka Rolim Rocha Tavares, Paulo Eduardo Germer, Sílvia Pimentel Marconi Nisida, Alba Lucia Andrade Coelho Alves, Adriana Barreto Kanaan, Alexandre Saikali
Copyright Year	2011
Abstract	The objective of this study was to monitor the stability of anthocyanin and phenolic compounds contained in two formulations of blackberry jam (traditional and low-sugar) during storage. For that purpose, jams were prepared with varying amounts of hydrocolloids and investigated as to pH, total soluble solids, water activity, total acidity, total anthocyanins and total polyphenols. In order to accompany and assess the levels of phenolic compounds and colour (L, a and b*) changes, the samples were stored for 180 days at two different temperatures (10 and 25 °C). The Arrhenius model was used to determine the relationship between the reaction rate (k) at the different storage temperatures, yielding activation energy values of 19 and 12 kcal/mol and Q $_{10}$ values of 3.0 and 2.0 for traditional and low-sugar jams, respectively. The results show that by the end of the storage time investigated, the anthocyanin compounds had been partially degraded, with the greatest loss being observed in traditional jam stored at 25 °C. Colour stability was also lower in traditional jam as compared to the low-sugar product.
Starting Page	2488
Ending Page	2496
Page Count	9
File Format	PDF
ISSN	19355130
Journal	Food and Bioprocess Technology
Volume Number	5
Issue Number	6
e-ISSN	19355149
Language	English
Publisher	Springer-Verlag
Publisher Date	2011-04-16
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Functional foods Phenolic compounds Stability Low calorie Colour Agriculture Food Science Chemistry/Food Science Biotechnology
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Safety, Risk, Reliability and Quality Food Science Process Chemistry and Technology

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