Thermostability of the visual color and anthocyanins from Rio-Grande-Cherry (<i>Eugenia involucrata</i> DC)

Oliveira, Lauren Menegon de; Antelo, Francine

doi:10.1590/1981-6723.14019

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Brazilian Journal of Food Technology

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ORIGINAL ARTICLE • Braz. J. Food Technol. 23 • 2020 • https://doi.org/10.1590/1981-6723.14019 copy

Thermostability of the visual color and anthocyanins from Rio-Grande-Cherry (Eugenia involucrata DC)

Termoestabilidade da cor e das antocianinas de Cerejeira-do-Rio-Grande (Eugenia involucrata DC)

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

The extract of Rio-Grande-Cherry (Eugenia involucrata DC), pure and with stevia addition (0.75% and 1.5%) and sucrose addition (20% and 40%), was subjected to heat treatment at 10 °C, 25 °C and between 50 °C and 90 °C. Anthocyanins and the color parameters C* and TCD (total color difference) followed first-order reaction kinetics while h° followed a zero order kinetic model, under all conditions. The addition of sweeteners, through the reduction of water activity, influenced the thermal stability of the anthocyanins and of the color parameters C*, h° and TCD was the most pronounced effect in the latter. The lower the temperatures, the most relevant was the effect of the sweeteners on increasing half-life. Thermodynamically, the degradation reaction of anthocyanins was defined as endothermic, as well as non-spontaneous and transition state of the molecules more structurally organized than the reactants.

Keywords:
Degradation; Pigment; Kinetic; Stevia; Sucrose; TCD; Enthalpy

	90 °C		80 °C		70 °C		60 °C		50 °C		25 °C		10 °C
Samples	k_d (h^-1)^1,2	t_1/2 (h)	k_d (h^-1)1^,2	t_1/2 (h)	k_d (h^-1)^1,2	t_1/2 (h)	k_d (h^-1)^1,2	t_1/2 (h)	k_d (h^-1)^1,2	t_1/2 (h)	k_d (h^-1)^1,2	t_1/2 (h)	k_d (h^-1)^1,2	t_1/2 (h)
Control	0.180^a (0.90)	3.8	0.108^a (0.95)	6.4	0.072^a (0.96)	9.6	0.036^a (0.95)	19.2	0.018^cd (0.96)	38.5	0.003^a (0.96)	231	0.00306^a (0.87)	226.5
ST 0.75%	0.180^a (0.90)	3.8	0.108^a (0.95)	6.4	0.108^b (0.97)	6.4	0.072^b (0.97)	9.6	0.025^ab (0.92)	27.7	0.003^a (0.96)	231	0.00162^b (0.88)	427.9
ST 1.5%	0.160^c (0.90)	4.3	0.108^a (0.97)	6.4	0.108^b (0.97)	6.4	0.036^a (0.95)	19.2	0.025^ab (0.93)	27.7	0.0027^ab (0.96)	256.7	0.00144^b (0.92)	481.3
SUC 20%	0.180^a (0.95)	3.8	0.108^a (0.97)	6.4	0.072^a (0.94)	9.6	0.036^a (0.97)	19.2	0.025^ab (0.95)	27.7	0.0025^ab (0.96)	277.2	0.00126^c (0.91)	550.1
SUC 40%	0.324^b (0.97)	2.1	0.180^bc (0.99)	3.8	0.108^b (0.99)	6.4	0.036^a (0.96)	19.2	0.016^d (0.92)	43.3	0.0023^b (0.96)	301.4	0.00144^b (0.96)	481.3

Thermodynamic parameters		90 °C	80 °C	70 °C	60 °C	50 °C
ΔH (kJ gmol^-1)	Control	44.13	44.22	44.30	44.38	44.47
	ST 0.75%	51.00	51.09	51.17	51.25	51.34
	ST 1.5%	51.07	51.16	51.24	51.32	51.41
	SUC 20%	51.07	51.16	51.24	51.32	51.41
	SUC 40%	57.92	58.01	58.09	58.17	58.26
ΔG (kJ gmol^-1)	Control	127.82	126.05	123.87	122.49	120.99
	ST 0.75%	127.82	126.05	122.63	120.43	120.04
	ST 1.5%	128.20	126.05	122.63	122.49	120.04
	SUC 20%	127.82	126.05	123.87	122.49	120.04
	SUC 40%	125.93	124.45	122.63	122.49	121.33
-ΔS (kJ gmol^-1K^-1)	Control	215.69	216.49	216.23	218.17	219.90
	ST 0.75%	197.98	198,32	194.19	193.22	197.43
	ST 1.5%	198.78	198.13	194.00	198.79	197.22
	SUC 20%	197.80	198.13	197.37	198.79	197.22
	SUC 40%	175.26	175.76	175.39	179.65	181.12

Visual color parameteres		90 °C		80 °C		70 °C		60 °C		50 °C		25 °C		10 °C
Visual color parameteres		k_d (h^-1)1^,2	t_1/2 (h)	k_d (h^-1) ^1,2	t_1/2 (h)	k_d (h^-1) ^1,2	t_1/2 (h)	k_d (h^-1) ^1,2	t_1/2 (h)	k_d (h^-1) ^1,2	t_1/2 (h)	k_d (h^-1)^1,2	t_1/2 (h)	k_d (h^-1)^1,2	t_1/2 (h)
C*	Control	0.208^a (0.91)	3.3	0.167^a (0.84)	4.1	0.068^a (0.92)	10.2	0.088^a (0.96)	7.9	0.015^a (0.90)	46.2	0.004^a (0.90)	173.3	0.0024^a (0.93)	288.8
	ST 0.75%	0.196^a (0.9)	3.5	0.064^b (0.58)	10.8	0.071^a (0.95)	9.8	0.091^a (0.98)	7.6	0.019^a (0.90)	36.5	0.007^b (0.91)	99.0	0.0023^a (0.93)	301.4
	ST 1.5%	0.222^a (0.91)	3.1	0.117^a (0.91)	5.9	0.072^a (0.97)	9.6	0.098^a (0.98)	7.1	0.015^a (0.91)	46.2	0.008^b (0.91)	86.6	0.0024^a (0.78)	288.8
	SUC 20%	0.229^a (0.9)	3.0	0.132^a (063)	5.2	0.075^a (0.95)	9.2	0.088^a (0.97)	7.9	0.017^a (0.95)	40.8	0.004^a (0.90)	173.3	0.0015^b (0.94)	462.1
	SUC 40%	0.181^a (0.92)	3.8	0.081^c (0.92)	8.5	0.075^a (0.92)	9.2	0.073^b (0.95)	9.5	0.016^a (0.96)	43.3	0.001^c (0.87)	693.1	0.0013^bc (0.92)	533.2
h°	Control	0.117^a (0.91)	5.9	0.060^a (0.76)	11.5	0.038^a (0.98)	18.2	0.007^a (0.92)	99.0	0.008^a (0.97)	86.6	0.002^a (0.90)	346.6	0.0019^a (0.95)	364.8
	ST 0.75%	0.121^a (0.95)	5.7	0.059^a (0.78)	11.7	0.037^a (0.97)	18.7	0.007^a (0.89)	99.0	0.008^a (0.96)	86.6	0.002^a (0.81)	346.6	0.0016^a (0.94)	433.2
	ST 1.5%	0.136^a (0.96)	5.1	0.141^b (0.69)	4.9	0.040^a (0.98)	17.3	0.007^a (0.92)	99.0	0.009^a (0.94)	77.0	0.003^a (0.81)	231.0	0.0018^a (0.97)	385.1
	SUC 20%	0.142^a (0.93)	4.9	0.086^c (0.86)	8.0	0.040^a (0.96)	17.3	0.007^a (0.93)	99.0	0.008^a (0.97)	86.6	0.002^a (0.79)	346.6	0.0019^a (0.94)	364.8
	SUC 40%	0.147^a (0.93)	4.7	0.061^a (0.52)	11.4	0.045^a (0.97)	15.4	0.003^b (0.90)	231.0	0.008^a (0.97)	86.6	0.001^b (0.87)	693.1	0.0021^b (0.92)	330.1
TCD	Control	0.117^a (0.92)	5.9	0.051^a (0.92)	13.6	0.106^a (0.93)	6.5	0.043^a (0.92)	16.1	0.021^a (0.94)	33.0	0.004^a (0.91)	173.3	0.0037^a (0.94)	187.3
	ST 0.75%	0.112^a (0.90)	6.2	0.038^b (0.91)	18.2	0.112^a (0.95)	6.2	0.051^a (0.91)	13.6	0.020^a (0.91)	34.6	0.005^a (0.89)	138.6	0.0031^b (0.92)	223.6
	ST 1.5%	0.098^a (0.90)	7.1	0.043^b (0.90)	16.1	0.128^a (0.92)	5.4	0.037^a (0.95)	18.7	0.020^a (0.92)	34.6	0.003^b (0.96)	231.0	0.0020^c (0.90)	346.6
	SUC 20%	0.111^a (0.92)	6.2	0.034^b (0.91)	20.4	0.170^a (0.94)	4.1	0.050^a (0.92)	13.9	0.018^a (0.92)	38.5	0.002^c (0.90)	346.6	0.0017^c (0.92)	407.7
	SUC 40%	0.113^a (0.91)	6.1	0.062^a (0.88)	11.2	0.134^a (0.93)	5.2	0.051^a (0.90)	13.6	0.013^c (0.82)	53.3	0.002^c (0.90)	346.6	0.0015^c (0.90)	462.1

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[1] *Corresponding Author: Francine Antelo, Universidade Federal do Rio Grande (FURG), Escola de Química e Alimentos, Campus Santo Antônio da Patrulha, CEP: 95500-000, Santo Antônio da Patrulha/RS - Brasil, e-mail: franantelo@gmail.com