التفاصيل البيبلوغرافية
| العنوان: |
Stability Kinetics of Anthocyanins of Grumixama Berries (Eugenia brasiliensis Lam.) during Thermal and Light Treatments |
| المؤلفون: |
Elivaldo Nunes Modesto Junior, Mayara Galvão Martins, Gustavo Araujo Pereira, Renan Campos Chisté, Rosinelson da Silva Pena |
| المصدر: |
Foods; Volume 12; Issue 3; Pages: 565 |
| بيانات النشر: |
Multidisciplinary Digital Publishing Institute |
| سنة النشر: |
2023 |
| المجموعة: |
MDPI Open Access Publishing |
| مصطلحات موضوعية: |
Amazonian fruits, bioactive compounds, light stability, food processing |
| جغرافية الموضوع: |
agris |
| الوصف: |
Grumixama (Eugenia brasiliensis Lam.) are red-colored fruits due to the presence of anthocyanins. In this paper, anthocyanin-rich extracts from grumixama were submitted to different temperatures and light irradiations, with the aim of investigating their stabilities. The thermal stability data indicated that a temperature range from 60 to 80 °C was critical to the stability of the anthocyanins of the grumixama extracts, with a temperature quotient value (Q10) of 2.8 and activation energy (Ea) of 52.7 kJ/mol. The anthocyanin-rich extracts of grumixama fruits showed the highest stability during exposure to incandescent irradiation (50 W), followed by fluorescent radiation (10 W). The t1/2 and k were 59.6 h and 0.012 h−1 for incandescent light, and 45.6 h and 0.015 h−1 for fluorescent light. In turn, UV irradiation (25 W) quickly degraded the anthocyanins (t1/2 = 0.18 h and k = 3.74 h−1). Therefore, grumixama fruits, and their derived products, should be handled carefully to avoid high temperature (>50 °C) and UV light exposure in order to protect the anthocyanins from degradation. Furthermore, grumixama fruits showed high contents of anthocyanins that can be explored as natural dyes; for example, by food, pharmaceutical and cosmetic industries. In addition, the results of this study may contribute to the setting of processing conditions and storage conditions for grumixama-derived fruit products. |
| نوع الوثيقة: |
text |
| وصف الملف: |
application/pdf |
| اللغة: |
English |
| العلاقة: |
Plant Foods; https://dx.doi.org/10.3390/foods12030565Test |
| DOI: |
10.3390/foods12030565 |
| الإتاحة: |
https://doi.org/10.3390/foods12030565Test |
| حقوق: |
https://creativecommons.org/licenses/by/4.0Test/ |
| رقم الانضمام: |
edsbas.8CACB352 |
| قاعدة البيانات: |
BASE |
