Degradation kinetics of anthocyanin of traditional and low-sugar blackberry jam.

摘要

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 degrees 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 Q₁₀ 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 degrees C. Colour stability was also lower in traditional jam as compared to the low-sugar product.