Inverse Method to Estimate Kinetic Degradation Parameters of Grape Anthocyanins in Wheat Flour Under Simultaneously Changing Temperature and Moisture

• Published in: Journal of food science Vol. 74; no. 5; pp. E241 - E249
• Main Authors: Lai, K.P.K., Dolan, K.D., Ng, P.K.W.
• Format: Journal Article
• Language: English
• Published: Malden, USA Blackwell Publishing Inc 01.06.2009; Wiley; Wiley Subscription Services, Inc
• Subjects: anthocyanins; Anthocyanins - metabolism; Biological and medical sciences; Cereal and baking product industries; Citrus fruits; Effects; Flour; Food Handling - methods; Food industries; Food science; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Hot Temperature; isothermal; Kinetics; Models, Theoretical; moisture content; nonisothermal; Studies; Temperature; thermal degradation; Thermodynamics; Time Factors; Triticum; Vitis - metabolism; Water; Wheat; Anthocyanin; Temperature; Fruit; anthocyanins; Method; Flavonoid; Polyphenol; Wheat flour; Cereal product; Grape; Water content; Pigments; nonisothermal; Kinetic parameter; isothermal; moisture content; Thermal degradation
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1750-3841.2009.01171.x

Thermal and moisture effects on grape anthocyanin degradation were investigated using solid media to simulate processing at temperatures above 100 °C. Grape pomace (anthocyanin source) mixed with wheat pastry flour (1: 3, w/w dry basis) was used in both isothermal and nonisothermal experiments by heating the same mixture at 43% (db) initial moisture in steel cells in an oil bath at 80, 105, and 145 °C. To determine the effect of moisture on anthocyanin degradation, the grape pomace–wheat flour mixture was heated isothermally at 80 °C at constant moisture contents of 10%, 20%, and 43% (db). Anthocyanin degradation followed a pseudo first‐order reaction with moisture. Anthocyanins degraded more rapidly with increasing temperature and moisture. The effects of temperature and moisture on the rate constant were modeled according to the Arrhenius and an exponential relationship, respectively. The nonisothermal reaction rate constant and activation energy (mean ± standard error) were k80 °C, 43% (db) moisture = 2.81 × 10−4± 1.1 × 10−6 s−1 and ΔE = 75273 ± 197 J/g mol, respectively. The moisture parameter for the exponential model was 4.28 (dry basis moisture content)−1. One possible application of this study is as a tool to predict the loss of anthocyanins in nutraceutical products containing grape pomace. For example, if the process temperature history and moisture history in an extruded snack fortified with grape pomace is known, the percentage anthocyanin loss can be predicted.