Degradation Kinetics Study of Anthocyanins under High Hydrostatic Pressure Processing

doi:10.3969/j.issn.1673-1689.2016.01.011

Home > Archive>Volume 35, Issue 1, 2016 >72-76. DOI:10.3969/j.issn.1673-1689.2016.01.011

Degradation Kinetics Study of Anthocyanins under High Hydrostatic Pressure Processing
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                        10.3969/j.issn.1673-1689.2016.01.011
                    
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Abstract:

The degradation kinetics of anthocyanins under 200，400 and 600 MPa treatment was studied using blueberry juice and a simulated juice to understand the anthocyanins stability during high hydrostatic pressure processing and the mechanism of anthocyanins degradation was discussed. A decrease of anthocyanins content in blueberry juice was observed with 200MPa and 600 MPa treatment，and the anthocyanins content in the simulated juice also decreased under 600MPa processing. The degradation of anthocyanins in blueberry juice and the simulated juice followed the first-order kinetics. The degradation of anthocyanins under high hydrostatic pressure treatment was not only caused by the enzyme and heat，but also caused by the pressure. The mechanism of anthocyanins degradation calls for further investigation.

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ZHANG Haining, WANG Yachao, MA Yongkun, William Tchabo. Degradation Kinetics Study of Anthocyanins under High Hydrostatic Pressure Processing[J]. Journal of Food Science and Biotechnology,2016,35(1):72-76.

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Online: March 11,2016
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