title: Degradation kinetics of cyanidin 3-O-glucoside and cyanidin 3-O-rutinoside during hot air and vacuum drying in mulberry (Morus alba L.) fruit: A comparative study based on solid food system.
abstract: The aim of this study is to ascertain the degradation kinetic of anthocyanin in dehydration process of solid food system. Mulberry fruit was treated by hot air and vacuum drying at 60 and 75°C. The contents of cyanidin 3-O-glucoside and cyanidin 3-O-rutinoside were determined by using high performance liquid chromatography. Kinetic and thermodynamic parameters were calculated for analysing the degradation characteristics. Model fitting results showed monomeric anthocyanin degradations were followed the second-order kinetic. Vacuum drying presented high kinetic rate constants and low t1/2values. Thermodynamic parameters including the activation energy, enthalpy change and entropy change appeared significant differences between hot air and vacuum drying. Both heating techniques showed similar effects on polyphenol oxidase activities. These results indicate the anthocyanin degradation kinetic in solid food system is different from that in liquid and the oxygen can be regarded as a catalyst to accelerate the degradation.
authors.affiliation: Institute of Food Science and Technology, CAAS/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China. Electronic address: zhoumo1219@163.com.
authors.forename: Mo
authors.initials: M
authors.lastname: Zhou
authors.affiliation: Institute of Food Science and Technology, CAAS/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China. Electronic address: celerylc@163.com.
authors.forename: Qinqin
authors.initials: Q
authors.lastname: Chen
authors.affiliation: Institute of Food Science and Technology, CAAS/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China. Electronic address: bjfcaas@126.com.
authors.forename: Jinfeng
authors.initials: J
authors.lastname: Bi
authors.affiliation: Institute of Food Science and Technology, CAAS/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China. Electronic address: yxwang2013@163.com.
authors.forename: Yixiu
authors.initials: Y
authors.lastname: Wang
authors.affiliation: Institute of Food Science and Technology, CAAS/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China. Electronic address: wuxinye89@sina.com.
authors.forename: Xinye
authors.initials: X
authors.lastname: Wu
mesh_terms: D000872:Anthocyanins / Q000737:chemistry*; D005638:Fruit / Q000737:chemistry*; D005960:Glucosides / Q000737:chemistry*; D006358:Hot Temperature; D031625:Morus / Q000737:chemistry*; D014618:Vacuum
chemical_list: C000606894:3-O-rutinoside; D000872:Anthocyanins; D005960:Glucosides; C462279:cyanidin-3-O-beta-glucopyranoside
keywords: Anthocyanin; Cyanidin 3-O-glucoside (PubChem CID: 44256715); Cyanidin 3-O-rutinoside (PubChem CID: 441674); Degradation kinetic; Hot air drying; Mulberry fruit; Vacuum drying