Abstract：
:This study investigated the non-thermal effects of electricity on anthocyanin degradation during ohmic heating of jaboticaba juice. For this, temperature profiles during conventional and ohmic heating processes were matched, and the degradation kinetics of anthocyanins were compared at temperatures ranging from 70 to 90°C. The monomeric anthocyanin content was quantified by UV-Visible spectroscopy using the pH-differential method. Anthocyanin degradation was fitted to a first-order model. The rate constants ranged from 1.7 to 7.5 × 10(-3)min(-1) and from 1.8 to 7.6 × 10(-3)min(-1) for ohmic and conventional heating, respectively. The analysis of variance (α=0.05) showed no significant differences between rate constants of the ohmic and conventional heating at the same temperatures. All kinetic and thermodynamic parameters evaluated showed similar values for both technologies. These results indicate that the presence of the oscillating electric field did not affect the degradation rates of anthocyanins during ohmic heating.
journal_name
Food Chemjournal_title
Food chemistryauthors
Mercali GD,Gurak PD,Schmitz F,Marczak LDdoi
10.1016/j.foodchem.2014.09.006subject
Has Abstractpub_date
2015-03-15 00:00:00pages
200-5eissn
0308-8146issn
1873-7072pii
S0308-8146(14)01362-4journal_volume
171pub_type
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