title: Estimation of kinetic parameters of anthocyanins and color degradation in vitamin C fortified cranberry juice during storage.
abstract: Color degradation in cranberry juice during storage is the most common consumer complaint. To enhance nutritional quality, juice is typically fortified with vitamin C. This study determined effect of gallic acid, a natural antioxidant, for the preservation of anthocyanins (ACYs) and color, and estimated kinetics of ACYs and color degradation. Juice, fortified with 40-80mg/100mL vitamin C and 0-320mg/100mL gallic acid, was pasteurized at 85°C for 1min and stored at 23°C for 16days. Total monomeric anthocyanins and red color intensity were evaluated spectrophotometrically and data were used to determine degradation rate constants (k values) and order of reaction (n) of ACYs and color. Due to high correlation, k and n could not be estimated simultaneously. To overcome this difficulty, both n and k were held at different constant values in separate analyses to allow accurate estimation of each. Parameters n and k were modeled empirically as functions of vitamin C, and of vitamin C and gallic acid, respectively. Reaction order n ranged from 1.2 to 4.4, and decreased with increasing vitamin C concentration. The final model offers an effective tool that could be used for predicting ACYs and color retention in cranberry juice during storage.
authors.affiliation: Department of Food Technology & Nutrition, Maha Sarakham University, Kantarawichai 44150, Maha Sarakham, Thailand.
authors.forename: Sunisa
authors.initials: S
authors.lastname: Roidoung
authors.affiliation: Department of Biosystems & Agricultural Engineering, Michigan State University, East Lansing, MI 48824, United States; Department of Food Science & Human Nutrition, Michigan State University, East Lansing, MI 48824, United States. Electronic address: dolank@msu.edu.
authors.forename: Kirk D
authors.initials: KD
authors.lastname: Dolan
authors.affiliation: Department of Food Science & Human Nutrition, Michigan State University, East Lansing, MI 48824, United States.
authors.forename: Muhammad
authors.initials: M
authors.lastname: Siddiq
mesh_terms: D000872:Anthocyanins; D000975:Antioxidants; D001205:Ascorbic Acid; D003116:Color; D005511:Food Handling; D005519:Food Preservation / Q000379:methods*; D061353:Food Storage; D005527:Food, Fortified; D005638:Fruit / Q000737:chemistry; D000067030:Fruit and Vegetable Juices / Q000032:analysis*; D006801:Humans; D007700:Kinetics; D029799:Vaccinium macrocarpon / Q000737:chemistry*; D014815:Vitamins
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D014815:Vitamins; D001205:Ascorbic Acid
keywords: Anthocyanins; Color; Cranberry juice; Kinetics; Parameter estimation; Vitamin C