JOURNAL OF LIGHT INDUSTRY

CN 41-1437/TS  ISSN 2096-1553

Volume 38 Issue 2
April 2023
Article Contents
ZHAO Wenpeng, ZHAO Changyu, SHAN Hongyan, et al. Degradation rules of anthocyanin in different environmental factors and food matrices[J]. Journal of Light Industry, 2023, 38(2): 41-47. doi: 10.12187/2023.02.005
Citation: ZHAO Wenpeng, ZHAO Changyu, SHAN Hongyan, et al. Degradation rules of anthocyanin in different environmental factors and food matrices[J]. Journal of Light Industry, 2023, 38(2): 41-47. doi: 10.12187/2023.02.005 shu

Degradation rules of anthocyanin in different environmental factors and food matrices

  • Received Date: 2022-06-14
  • To explore the degradation rule of anthocyanin subjected with different environmental factors and food matrices, the effects of different temperatures (4~100 ℃), illumination conditions (avoiding light, sunlight, and ultraviolet), freeze-thaw cycles (5 times), sucrose additions (0~20%) and NaCl additions (0~5.0%) on the anthocyanin retention were investigated, and their degradation kinetic models were further established. Results showed that, with the temperature increasing from 4 ℃ to 100 ℃, anthocyanin retention of 10 h decreased significantly from 88.19% to 28.10%, and their half-life time (t1/2) decreased from 55.0 h to 5.9 h(P<0.05). Compared with avoiding light, both anthocyanin retention of 10 h and t1/2 under ultraviolet were the lowest (84.41% and 43.0 h). After five freeze-thaw cycles, anthocyanin retention of 120 h was reduced to 85.21% with the corresponding t1/2 of 612.6 h. During 80 ℃ of stability acceleration experiment, both anthocyanin retention of 10 h and their t1/2 reached the highest value (60.17% and 13.7 h) with sucrose addition of 10%, and the above values also reached the highest value (54.63% and 11.3 h) with NaCl addition of 5%. The storage and processing of anthocyanins should avoid high temperature, ultraviolet and freeze-thaw cycles as much as possible, and appropriate amount of sucrose and NaCl could be added to enhance the stability of antholyanins.
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