Simultaneous Effect of Temperature and Hydrogen Peroxid on Degradation of Anthocyanins in Three Berberis Species Juices

Subject Areas : Microbiology

M. Farhadi Chitgar ¹ , M. Varidi ² , F. Shahidi ³ , A. Torabi ⁴

1 - M. Sc. Graduated of the Department of Food Science and Technology, Ferdosi University, Mashhad, Iran.
2 - Associate Professor of the Department of Food Science and Technology, Ferdosi University, Mashhad, Iran.
3 - Professor of the Department of Food Science and Technology, Ferdosi University, Mashhad, Iran.
4 - M. Sc. Graduated of the Department of Food Science and Technology, Ferdosi University, Mashhad, Iran.

Received: 2019-02-07 Accepted : 2019-02-07 Published : 2019-03-21

Keywords: Anthocyanin, Berberis, Degradation Kinetics, Hydrogen Peroxide,

Abstract :

Introduction: Antocyanins provide a pleasant and attractive appearance in fruits and vegetables particularly fruit juices. Therefore it is necessary to study the effect of hydrogen peroxide (H2O2) as a widespread material in packaging sterilant in aseptic processing systems on anthocyanins from various juices. Materials and Methods: In this study, the simultaneous effect of hydrogen peroxide in five different concentrations and three different temperatures (10, 15, 20, 25 and 30 mmol/L) and (10, 20 and 30 ̊C) on degradation of anthocyanins in Berberis vulgaris, Berberis cratagina and Beberis integerrima juices have been investigated. Results: The degradation of anthocyanins in all treatments were fitted both zero and first order kinetics models. The results showed the degradation of anthocyanins in these three Berberis juices followed the first-order reaction kinetics. In most cases, the reaction rate constant (k) and half-life (t1/2) differed significantly among the three Berberis in various concentrations and temperatures (p<0.05). The difference between Berberis vulgaris juice and Berberis cratagina juice was lower. The reaction rate constant (k) increased and half-life (t1/2) decreased with increasing concentration of hydrogen peroxide in all juices. The temperature dependence of anthocyanins degradation was determined by calculating the activation energy (Ea) and temperature quotient (Q10). At the concentration of 10-20 mmol/L, Berberis vulgaris juice showed the lowest temperature dependence, whereas at higher concentrations (25 and 30 mmol/L) Beberis integerrima juice had the lowest temperature dependence. Conclusion: Anthocyanins from berberis species juices were found to be very susceptible to H2O2. Therefore, aseptic systems should be frequently controlled to ensure the effective removal of residual H2O2 from the food contact surfaces. Since the rate of anthocyanin degradation by H2O2 is highly dependent on temperature, cold storage of these juices is strongly recommended.