Thermal degradation kinetics of anthocyanins and visual colour of Urmu mulberry (Morus nigra L.)

Urmu mulberry (Morus nigra L.) juice was concentrated from 15.02 to 45.20 °Brix by rotary vacuum evaporator at 40 °C. The objectives of this study were to determine the titratable acidity, soluble solid content, antioxidant capacity, total monomeric anthocyanins and total phenolic matter in prepared concentrate, to investigate the thermal degradation kinetics of anthocyanins and Hunter colour parameters (L∗, a∗, b∗) and total colour difference (TCD∗) and to develop a relationship between visual colour and anthocyanin during thermal processing at 60, 70 and 80 °C. Monomeric anthocyanin degradation showed a first order reaction kinetics. The zero order, first order and a combined kinetics model were applied to the changes in Hunter colour parameters (L∗, a∗ and b∗) and total colour difference (TCD∗). All colour parameters followed an apparent combined kinetics model. The degradation of anthocyanins showed positive correlation with a∗, b∗ and L∗ and negative correlation with TCD∗.

► Pyhsicochemical properties of Urmu mulberry concentrate were studied.
► Thermal degradation of anthocyanins and colour kinetics were investigated.
► Urmu mulberry is a good source of anthocyanin, phenolic matter and antioxidant.
► Anthocyanins degradation followed first order reaction kinetics.
► The degradation rate increased as temperature increased.