| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277309 | Journal of Food Engineering | 2013 | 6 Pages |
Abstract
The stability of anthocyanin (Cy3Gl) and ascorbic acid (AA) of pressure treated Chinese bayberry (Myrica rubra Sieb. et Zucc.) juice was investigated during storage at temperature of 4 °C and 25 °C. Samples of Chinese bayberry juice (350 mL each, packed with a polyethylene bag) were processed at 400, 500, 600 MPa in room temperature for 10 min. The retention ratio of Cy3Gl and AA content after pressure treatment was more than 98% and 96%, respectively. Both Cy3Gl and AA of pressure treated juice were more stable during storage as compared to those of the untreated control juice. The degradation of Cy3Gl and AA of samples during storage could be described using first order kinetic model. It was observed that there was a significant (p < 0.01) correlation between changes of Cy3Gl and AA content for all tested samples of Chinese bayberry juice during storage.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Yong Yu, Yi Lin, Yao Zhan, Jingsong He, Songming Zhu,