Thermal degradation kinetics of bioactive compounds and visual color in raspberry pulp

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dc.authorid0000-0002-4313-1014
dc.authorid0000-0001-5586-3354
dc.contributor.authorSümmen, Mehmet Abdullah
dc.contributor.authorErge, Hande Selen
dc.date.accessioned2021-06-23T19:36:25Z
dc.date.available2021-06-23T19:36:25Z
dc.date.issued2014
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractThe effect of heating on degradation of some bioactive compounds (total monomeric anthocyanins, L-ascorbic acid and total phenolics) and color loss in raspberry pulp were investigated at 60, 70, 80 and 90C for 7 h. Total monomeric anthocyanins and L-ascorbic acid followed first-order kinetics, while a zero-order kinetic model was determined for the degradation of total phenolics. The first-order reaction was also described for the color loss in terms of Hunter a, b and C values. The activation energies for the degradation of raspberry anthocyanins, L-ascorbic acid and total phenolics were 49.3, 15.7 and 32.2 kJ/mol, respectively. Higher activation energies (49.0-75.5 kJ/mol) found for color loss indicates, this reaction is more sensitive to the temperature elevations than the other reactions.en_US
dc.identifier.doi10.1111/jfpp.12002
dc.identifier.endpage557en_US
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-84897959883en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage551en_US
dc.identifier.urihttps://doi.org/10.1111/jfpp.12002
dc.identifier.urihttps://hdl.handle.net/20.500.12491/7989
dc.identifier.volume38en_US
dc.identifier.wosWOS:000336258900060en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorSümmen, Mehmet Abdullah
dc.institutionauthorErge, Hande Selen
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal Of Food Processing And Preservationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.titleThermal degradation kinetics of bioactive compounds and visual color in raspberry pulpen_US
dc.typeArticleen_US

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